National Council for Hotel Management & Catering Technology, Noida
.
1
3 – YEAR B.Sc. DEGREE
IN
HOSPITALITY & HOTEL ADMINISTRATION
CURRICULUM
JOINTLY OFFERED BY:
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY
NOIDA
(NCHM&CT)
AND
INDIRA GANDHI NATIONAL OPEN UNIVERSITY
(IGNOU)
SYLLABUS FOR 1
ST
SEMESTER
CIRCULATED – 25
th
JUNE 2010        
            National Council for Hotel Management & Catering Technology, Noida
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SEMESTER - I     (17 WEEKS)
National Council Component
MINIMUM CONTACT HOURS FOR EACH SUBJECT
No. Subject
code
Subject Contact Hours per Semester
Th. Pr.
1 BHM111 Foundation Course in Food Production - I 30 120
2 BHM112 Foundation Course in Food & Beverage Service - I 30 60
3 BHM113 Foundation Course in Front Office - I 30 30
4 BHM114 Foundation Course in Accommodation Operations - I 30 30
5 BHM105 Application of Computers 15 60
6 BHM106 Hotel Engineering 60 -
7 BHM116 Nutrition 30 -
TOTAL: 225 300
GRAND TOTAL 525
WEEKLY TEACHING SCHEME (17 WEEKS)
No. Subject
code
Subject Hours per week
Th. Pr.
1 BHM111 Foundation Course in Food Production - I 02 08
2 BHM112 Foundation Course in Food & Beverage Service - I 02 04
3 BHM113 Foundation Course in Front Office - I 02 02
4 BHM114 Foundation Course in Accommodation Operations - I 02 02
5 BHM105 Application of Computers 01 04
6 BHM106 Hotel Engineering 04 -
7 BHM116 Nutrition 02 -
TOTAL: 15 20
GRAND TOTAL 35
EXAMINATION SCHEME
No. Subject
code
Subject Term Marks*
Th. Pr.
1 BHM111 Foundation Course in Food Production - I 100 100
2 BHM112 Foundation Course in Food & Beverage Service - I 100 100
3 BHM113 Foundation Course in Front Office - I 100 100
4 BHM114 Foundation Course in Accommodation Operations - I 100 100
5 BHM105 Application of Computers 50 100
6 BHM106 Hotel Engineering 100 -
7 BHM116 Nutrition 100 -
TOTAL: 650 500
GRAND TOTAL 1150
* Term marks will comprise 30% Incourse & 70% Term end exam marks.        
            National Council for Hotel Management & Catering Technology, Noida
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BHM111 - FOUNDATION COURSE IN FOOD PRODUCTION – I (THEORY)
HOURS ALLOTED: 30               MAXIMUM MARKS: 100
S.No. Topic Hours Weight
age
01 INTRODUCTION TO COOKERY
A. Levels of skills and experiences
B. Attitudes and behaviour in the kitchen
C. Personal hygiene
D. Uniforms & protective clothing
E. Safety procedure in handling equipment
02 5%
02 CULINARY HISTORY
A. Origin of modern cookery
01 Intro
only
03 HIERARCHY AREA OF DEPARTMENT AND KITCHEN
A. Classical Brigade
B. Modern staffing in various category hotels
C. Roles of executive chef
D. Duties and responsibilities of various chefs
E. Co-operation with other departments
03 10%
04 CULINARY TERMS
A. List of culinary (common and basic) terms
B. Explanation with examples
02 5%
05 AIMS & OBJECTS OF COOKING FOOD
A. Aims and objectives of cooking food
B. Various textures
C. Various consistencies
D. Techniques used in pre-preparation
E. Techniques used in preparation
02 10%
06 BASIC PRINCIPLES OF FOOD PRODUCTION - I
i)   VEGETABLE AND FRUIT COOKERY
A. Introduction – classification of vegetables
B. Pigments and colour changes
C. Effects of heat on vegetables
D. Cuts of vegetables
E. Classification of fruits
F. Uses of fruit in cookery
G. Salads and salad dressings
ii)   STOCKS
A. Definition of stock
B. Types of stock
C. Preparation of stock
D. Recipes
E. Storage of stocks
F. Uses of stocks
G. Care and precautions
03
03
15%
5%        
            National Council for Hotel Management & Catering Technology, Noida
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iii)  SAUCES
A. Classification of sauces
B. Recipes for mother sauces
C. Storage & precautions
02 10%
07 METHODS OF COOKING FOOD
A. Roasting
B. Grilling
C. Frying
D. Baking
E. Broiling
F. Poaching
G. Boiling
 Principles of each of the above
 Care and precautions to be taken
 Selection of food for each type of cooking
04 15%
08 SOUPS
A. Classification with examples
B. Basic recipes of Consommé with 10 Garnishes
2 10%
09 EGG COOKERY
A. Introduction to egg cookery
B. Structure of an egg
C. Selection of egg
D. Uses of egg in cookery
2 5%
10 COMMODITIES:
i)   Shortenings (Fats & Oils)
A. Role of Shortenings
B. Varieties of Shortenings
C. Advantages and Disadvantages of using various Shortenings
D. Fats & Oil – Types, varieties
ii)   Raising Agents
A. Classification of Raising Agents
B. Role of Raising Agents
C. Actions and Reactions
iii)  Thickening Agents
      A.   Classification of thickening agents
B.   Role of Thickening agents
iv)   Sugar
A. Importance of Sugar
B. Types of Sugar
C. Cooking of Sugar – various
4 10%
TOTAL 30 100%        
            National Council for Hotel Management & Catering Technology, Noida
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FOUNDATION COURSE IN FOOD PRODUCTION – I (PRACTICALS)
PART ‘A’ - COOKERY
HOURS ALLOTED: 60               MAXIMUM MARKS: 50
S.No Topic Method Hours
1  i) Equipments - Identification, Description, Uses & handling
 ii) Hygiene - Kitchen etiquettes, Practices & knife handling
 iii) Safety and security in kitchen
Demonstrations &
simple applications
04
2 i) Vegetables - classification
ii) Cuts - julienne, jardinière, macedoines, brunoise, payssane,
mignonnete, dices, cubes, shred, mirepoix
iii) Preparation of salad dressings
Demonstrations &
simple applications
by students
04
3 Identification and Selection of Ingredients - Qualitative and
quantitative measures.
Market survey/tour 04
4 i) Basic Cooking methods and pre-preparations
ii) Blanching of Tomatoes and Capsicum
iii) Preparation of concasse
iv) Boiling (potatoes, Beans, Cauliflower, etc)
v) Frying - (deep frying, shallow frying, sautéing)
Aubergines, Potatoes, etc.
vi) Braising - Onions, Leeks, Cabbage
vii) Starch cooking (Rice, Pasta, Potatoes)
Demonstrations &
simple applications
by students
04
5 i) Stocks - Types of stocks (White and Brown stock)
ii) Fish stock
iii) Emergency stock
iv) Fungi stock
Demonstrations &
simple applications
by students
04
6 Sauces - Basic mother sauces
 Béchamel
 Espagnole
 Veloute
 Hollandaise
 Mayonnaise
 Tomato
Demonstrations &
simple applications
04
7 Egg cookery - Preparation of variety of egg dishes
 Boiled ( Soft & Hard)
 Fried ( Sunny side up, Single fried, Bull’s Eye, Double
fried)
 Poaches
 Scrambled
 Omelette (Plain, Stuffed, Spanish)
 En cocotte  (eggs Benedict)
Demonstrations &
simple applications
by students
04
8 Demonstration & Preparation of simple menu Demonstrations &
simple applications
by students
04
9 Simple Salads & Soups:
 Cole slaw,
 Potato salad,
 Beet root salad,
 Green salad,
 Fruit salad,
Demonstration by
instructor and
applications by
students
28        
            National Council for Hotel Management & Catering Technology, Noida
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 Consommé
Simple Egg preparations:
 Scotch egg,
 Assorted omelletes,
 Oeuf Florentine
 Oeuf Benedict
 Oeuf Farci
 Oeuf Portugese
 Oeuf Deur Mayonnaise
Simple potato preparations
 Baked potatoes
 Mashed potatoes
 French fries
 Roasted potatoes
 Boiled potatoes
 Lyonnaise potatoes
 Allumettes
Vegetable preparations
 Boiled vegetables
 Glazed vegetables
 Fried vegetables
 Stewed vegetables.
TOTAL 60        
            National Council for Hotel Management & Catering Technology, Noida
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PART ‘B’ - BAKERY & PATISSERIE
HOURS ALLOTED: 60               MAXIMUM MARKS: 50
S.No Topic Method Hours
1 Equipments
 Identification
 Uses and handling
Ingredients - Qualitative and quantitative measures
Demonstration
by instructor and
applications by
students
04
2 BREAD MAKING
 Demonstration & Preparation of Simple and enriched
bread recipes
 Bread Loaf (White and Brown)
 Bread Rolls (Various shapes)
 French Bread
 Brioche
Demonstration by
instructor and
applications by
students
10
3 SIMPLE CAKES
 Demonstration & Preparation of Simple and enriched
Cakes, recipes
 Sponge, Genoise, Fatless, Swiss roll
 Fruit Cake
 Rich Cakes
 Dundee
 Madeira
10
4 SIMPLE COOKIES
 Demonstration and Preparation of simple cookies like
 Nan Khatai
 Golden Goodies
 Melting moments
 Swiss tart
 Tri colour biscuits
 Chocolate chip
 Cookies
 Chocolate Cream Fingers
 Bachelor Buttons.
Demonstration by
instructor and
applications by
students
16
5 HOT / COLD DESSERTS
 Caramel Custard,
 Bread and Butter Pudding
 Queen of Pudding
 Soufflé – Lemon / Pineapple
 Mousse (Chocolate Coffee)
 Bavaroise
 Diplomat Pudding
 Apricot Pudding
 Steamed Pudding - Albert Pudding, Cabinet Pudding.
Demonstration by
instructor and
applications by
students
20
TOTAL 60        
            National Council for Hotel Management & Catering Technology, Noida
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MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS  50
DURATION  04.30 HRS
Indenting and Scullery 30 minutes before and after the practical
All menu items to be made from the prescribed syllabus only
Part – A (Cookery)
1. One simple salad OR soup 10
2. One simple sauce 10
3. One simple egg preparation 10
4. One simple vegetable or potato preparation 05
5. Journal 05
40
Part – B (Bakery)
1. Bread or bread rolls 15
2. Simple cake or cookies 10
3. One dessert hot or cold 10
4. Journal 05
40
Part – C (General Assessment)
1. Uniform & Grooming 05
2. Indenting and plan of work 05
3. Scullery, equipment cleaning and Hygiene 05
4. Viva  05
20
PARAMETERS OF ASSESMENT OF EACH DISH
A) Temperature 20%
B) Texture / Consistency 20%
C) Aroma / Flavour 20%
D) Taste 20%
E) Presentation 20%
                      100%
NOTE:
1. Journal is not allowed during indenting or practical. It must be handed over to the examiner
before commencement of examination.
2. Invigilation will be done by both internal and external persons.
3. Extra ingredients may be made available in case of failure but of limited types and quantity
(groceries and dairy products only).  Only one extra attempt may be permitted.
4. Uniform and grooming must be checked by the examiners before commencement of
examination.
5. Students are not allowed to take help from books, notes, journal or any other person.          
            National Council for Hotel Management & Catering Technology, Noida
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BHM112 - FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – I (THEORY)
HOURS ALLOTED: 30               MAXIMUM MARKS: 100
S.No. Topic Hours Weight
age
01 THE HOTEL & CATERING INDUSTRY
A. Introduction to   the   Hotel   Industry and Growth of the hotel
       Industry in India
B. Role of Catering establishment in the travel/tourism industry
C. Types of F&B operations
D. Classification of Commercial, Residential/Non-residential
E. Welfare Catering - Industrial/Institutional/Transport such as air,
road, rail, sea, etc.
F. Structure of the catering industry - a brief description of each
06 20%
02 DEPARTMENTAL ORGANISATION & STAFFING
A. Organisation of F&B department of hotel
B. Principal staff of various types of F&B operations
C. French terms related to F&B staff
D. Duties & responsibilities of F&B staff
E. Attributes of a waiter
F. Inter-departmental relationships
              (Within F&B and other department)
04 15%
03 I   FOOD SERVICE AREAS (F & B OUTLETS)
A. Specialty Restaurants
B. Coffee Shop
C. Cafeteria
D. Fast Food (Quick Service Restaurants)
E. Grill Room
F. Banquets
G. Bar
H. Vending Machines
I. Discotheque
II  ANCILLIARY DEPARTMENTS
A. Pantry
B. Food pick-up area
C. Store
D. Linen room
E. Kitchen stewarding
06
04
20%
10%
04 F & B SERVICE EQUIPMENT
Familiarization & Selection factors of:
     -  Cutlery
     -  Crockery
     -  Glassware
     -  Flatware
     -  Hollowware
04 15%        
            National Council for Hotel Management & Catering Technology, Noida
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     -  All other equipment used in F&B Service
 French terms related to the above 01
05 NON-ALCOHOLIC BEVERAGES
   
Classification  (Nourishing, Stimulating and Refreshing beverages)
A.  Tea
      -  Origin & Manufacture
      -  Types & Brands
 
B.   Coffee
      -  Origin & Manufacture
      -  Types & Brands
C.  Juices and Soft Drinks
D.   Cocoa & Malted Beverages
      -  Origin & Manufacture
01
01
01
   01
01
20%
TOTAL 30 100%        
            National Council for Hotel Management & Catering Technology, Noida
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FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – I (PRACTICAL)
HOURS ALLOTED: 60               MAXIMUM MARKS: 100
S.No Topic Hours
01 Food Service areas – Induction & Profile of the areas 04
02 Ancillary F&B Service areas – Induction & Profile of the areas 04
03 Familiarization of F&B Service equipment 08
04 Care & Maintenance of F&B Service equipment 04
05 Cleaning / polishing of EPNS items by:
- Plate Powder method
- Polivit method
- Silver Dip method
- Burnishing Machine
04
06 Basic Technical Skills
Task-01: Holding Service Spoon & Fork
Task-02: Carrying a Tray / Salver
Task-03: Laying a Table Cloth
Task-04: Changing a Table Cloth during service
Task-05: Placing meal plates & Clearing soiled plates
Task-06: Stocking Sideboard
Task-07: Service of Water
Task-08: Using  Service Plate & Crumbing Down
Task-09: Napkin Folds
Task-10: Changing dirty ashtray
Task-11: Cleaning & polishing glassware
16
07 Tea – Preparation & Service 04
08 Coffee - Preparation & Service 04
09 Juices & Soft Drinks - Preparation & Service
 Mocktails
 Juices, Soft drinks, Mineral water, Tonic water
08
10 Cocoa & Malted Beverages – Preparation & Service 04
TOTAL 60        
            National Council for Hotel Management & Catering Technology, Noida
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MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS  50
DURATION  03.00HRS
All Technical Skills to be tested as listed in the syllabus
        MARKS
1. Uniform / Grooming  : 10
2. Service Equipment Knowledge / Identification : 20
3. Care Cleaning & Polishing of service equipment : 20
4. Service skills / tasks : 20
5. Beverage service Tea / Coffee / Soft drinks : 20
6. Journal : 10
   
      100
NOTE:
1. The examination should test skills and knowledge of the students by assigning sets of tasks as
listed in the practical syllabus under each category.
2. During table service each guest should pose one question to the candidate on the item being
served.  The invigilators can brief guests prior to service.        
            National Council for Hotel Management & Catering Technology, Noida
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BHM113 - FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – I (THEORY)
HOURS ALLOTED: 30               MAXIMUM MARKS: 100
S.No. Topic Hours Weight
age
01 INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY
A. Tourism and its importance
B. Hospitality and its origin
C. Hotels, their evolution and growth
D.   Brief introduction to hotel core areas with special reference to
Front Office
03 10%
02 CLASSIFICATION OF HOTELS
A. Size
B. Star
C. Location & clientele
D. Ownership basis
E. Independent hotels
F. Management contracted hotel
G. Chains
H. Franchise/Affiliated
I. Supplementary accommodation
J. Time shares and condominium
05 15%
03 TYPES OF ROOMS
A. Single
B. Double
C. Twin
D. Suits
02 5%
04 TIME SHARE & VACATION OWNERSHIP
A. What is time share? Referral chains & condominiums
B. How is it different from hotel business?
C. Classification of timeshares
D. Types of accommodation and their size
03 10%
05 FRONT OFFICE ORGANIZATION
A. Function areas
B. Front office hierarchy
C. Duties and responsibilities
D. Personality traits
05 20%
06 HOTEL ENTRANCE, LOBBY AND FRONT OFFICE
A. Layout
B. Front office equipment (non automated, semi automated and
automated)
03 10%
07 BELL DESK
A. Functions
B. Procedures and records
04 20%        
            National Council for Hotel Management & Catering Technology, Noida
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08 FRENCH: To be taught by a professional French language teacher.
A. Understanding and uses of accents, orthographic signs &
punctuation
B. Knowledge of cardinaux & ordinaux (Ordinal & cardinal)
C. Days, Dates, Time, Months and Seasons
05 10%
TOTAL 30 100        
            National Council for Hotel Management & Catering Technology, Noida
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FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – I (PRACTICALS)
HOURS ALLOTED: 30               MAXIMUM MARKS: 100
S.No. Topic Hours
1 Appraisal of front office equipment and furniture 2
2 Rack, Front desk counter & bell desk 2
3 Filling up of various proforma 4
4 Welcoming of guest 2
5 Telephone handling 4
6 Role play:
 Reservation
 Arrivals
 Luggage handling
 Message and mail handling
 Paging
4
4
2
4
2
TOTAL 30
MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS  50
DURATION  03.00 HRS
         MARKS
1. UNIFORM & GROOMING : 10
2. COURTESY & MANNERS : 10
3. SPEECH AND COMMUNICATION : 10
4. TECHNICAL KNOWLEDGE : 20
5. PRACTICAL SITUATION HANDLING : 40
6. JOURNAL : 10
       
          100
NOTE:
1. Speech, Communication, Courtesy and Manners should be observed throughout.
2. 200 technical questions to be prepared in advance, covering the entire syllabus.
3. Practical situations – at least 25 situations be made representing all aspects of the syllabus.        
            National Council for Hotel Management & Catering Technology, Noida
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BHM114 - FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – I (THEORY)
HOURS ALLOTED: 30               MAXIMUM MARKS: 100
S.No. Topic Hours Weight
age
01 THE ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATION
       Role of Housekeeping in Guest Satisfaction and Repeat Business
02 5%
02 ORGANISATION CHART OF THE HOUSEKEEPING DEPARTMENT
A. Hierarchy in small, medium, large and chain hotels
B. Identifying Housekeeping Responsibilities
C. Personality Traits of housekeeping Management Personnel.
D. Duties and Responsibilities of Housekeeping staff
E. Layout of the Housekeeping Department
08 25%
03 CLEANING ORGANISATION
A. Principles of cleaning, hygiene and safety factors in cleaning
B. Methods of organising cleaning
C. Frequency of cleaning daily, periodic, special
D. Design features that simplify cleaning
E. Use and care of Equipment
04 15%
04 CLEANING AGENTS
A. General Criteria for selection
B. Classification
C. Polishes
D. Floor seats
E. Use, care and Storage
F. Distribution and Controls
       G.    Use of Eco-friendly products in Housekeeping
05 20%
05 COMPOSTION, CARE AND CLEANING OF DIFFERENT SURFACES
A. Metals
B. Glass
C. Leather, Leatherites, Rexines
D. Plastic
E. Ceramics
F. Wood
G. Wall finishes
H. Floor finishes
05 15%
06 INTER DEPARTMENTAL RELATIONSHIP
A. With Front Office
B. With Maintenance
C. With Security
D. With Stores
E. With Accounts
F. With Personnel
G. Use of Computers in House Keeping department
02 10%
07 USE OF COMPUTERS IN HOUSE KEEPING DEPARTMENT 04 10
TOTAL 30 100%        
            National Council for Hotel Management & Catering Technology, Noida
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FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – I (PRACTICAL)
HOURS ALLOTED: 30               MAXIMUM MARKS: 100
S.No. Topic Hours
01 Sample Layout of Guest Rooms
 Single room
 Double room
 Twin room
 Suite
02
02 Guest Room Supplies and Position
 Standard room
 Suite
 VIP room special amenities
04
03 Cleaning Equipment-(manual and mechanical)
 Familiarization
 Different parts
 Function
 Care and maintenance
04
04 Cleaning Agent
 Familiarization according to classification
 Function
02
05 Public Area Cleaning (Cleaning Different Surface)
A. WOOD
 polished
 painted
 Laminated
B. SILVER/ EPNS
 Plate powder method
 Polivit method
 Proprietary solution (Silvo)
C. BRASS
 Traditional/ domestic 1 Method
 Proprietary solution  1 (brasso)
D. GLASS
 Glass cleanser
 Economical method(newspaper)
E. FLOOR - Cleaning and polishing of different types
 Wooden
 Marble
 Terrazzo/ mosaic etc.
F. WALL - care and maintenance of different types and parts
 Skirting
 Dado
 Different types of paints(distemper Emulsion, oil paint etc)
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06 Maid’s trolley
 Contents
 Trolley setup
02
07 Familiarizing with different types of Rooms, facilities and surfaces
 Twin/ double
 Suite
 Conference etc
02
TOTAL 30
MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS  50
DURATION  03.00HRS
          MARKS
1. UNIFORM & GROOMING  : 10
2. GUEST ROOM SUPPLIES & POSITION : 10
3. SURFACE CLEANING (TWO DIFFERENT SURFACES) : 30
4. MAIDS TROLLY : 10
5. CARE & CLEANING OF EQUIPMENT : 10
6. VIVA : 20
7. JOURNAL : 10
       
          100
NOTE:
1. Time limit of the examination should be strictly adhered to.
2. Tasks should be limited to the syllabus        
            National Council for Hotel Management & Catering Technology, Noida
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BHM105 - APPLICATION OF COMPUTERS – THEORY
HOURS ALLOTED: 15               MAXIMUM MARKS: 50
S.No. Topic Hours Weight
age
01 COMPUTER FUNDAMENTALS - THEORY
INFORMATION CONCEPTS AND PROCESSING
A. Definitions
B. Need, Quality and Value of Information
C. Data Processing Concepts
ELEMENTS OF A COMPUTER SYSTEM
A. Definitions
B. Characteristics of Computers
C. Classification of Computers
       D.   Limitations
HARDWARE FEATURES AND USES
A. Components of a Computer
B. Generations of Computers
C. Primary and Secondary Storage Concepts
D. Data Entry Devices
E. Data Output Devices
SOFTWARE CONCEPTS
A. System Software
B. Application Software
C. Language Classification
D. D.  Compilers and Interpreters
05
05%
10%
10%
10%
02 OPERATING SYSTEMS/ENVIRONMENTS - THEORY
BASICS OF MS-DOS
A. Internal commands
B. External commands
INTRODUCTION TO WINDOWS
A. GUI/Features
B. What are Windows and Windows 95 and above?
C. Parts of a Typical Window and their Functions
05
20%
15%
03 NETWORKS – THEORY
A. Network Topology
 Bus
 Star
 Ring
B. Network Applications
05 35%        
            National Council for Hotel Management & Catering Technology, Noida
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C. Types of Network
 LAN
 MAN
 WAN
D. Network Configuration Hardware
 Server
 Nodes
E. Channel
 Fibre optic
 Twisted
 Co-axial
F. Hubs
G. Network Interface Card
 Arcnet
 Ethernet
H. Network Software
 Novel
 Windows NT
TOTAL 15 100%        
            National Council for Hotel Management & Catering Technology, Noida
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APPLICATION OF COMPUTERS – PRACTICAL
HOURS ALLOTED: 60               MAXIMUM MARKS: 100
S.No. Topic Hours Weight
age
01 WINDOWS OPERATIONS
A. Creating Folders
B. Creating Shortcuts
C. Copying Files/Folders
D. Renaming Files/Folders
E. Deleting Files
F. Exploring Windows
      G.   Quick Menus
05 15%
02 MS-OFFICE 2007
MS WORD
CREATING A DOCUMENT
A. Entering Text
B. Saving the Document
C. Editing a Document already saved to Disk
D. Getting around the Document
E. Find and Replace Operations
F. Printing the Document
FORMATTING A DOCUMENT
A. Justifying Paragraphs
B. Changing Paragraph Indents
C. Setting Tabs and Margins
D. Formatting Pages and Documents
E. Using Bullets and Numbering
F. Headers/Footers
G. .Pagination
SPECIAL EFFECTS
A. Print Special Effects e.g. Bold, Underline, Superscripts, Subscript
B. Changing Fonts
C. .Changing Case
CUT, COPY AND PASTE OPERATION
A. Marking Blocks
B. Copying and Pasting a Block
C. Cutting and Pasting a Block
D. Deleting a Block
E. Formatting a Block
F. Using Find and Replace in a Block
USING MS-WORD TOOLS
A. Spelling and Grammar
B. Mail Merge
         C.   .Printing Envelops and Labels
15 25%        
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TABLES
A. Create
B. Delete
C. Format
GRAPHICS
A. Inserting Clip arts
B. Symbols (Border/Shading)
C. Word Art
PRINT OPTIONS
A. Previewing the Document
B. Printing a whole Document
C. Printing a Specific Page
D. Printing a selected set
E. Printing Several Documents
         F.    Printing More than one Copies
03 MS OFFICE 2007
MS-EXCEL
A. How to use Excel
B. Starting Excel
C. Parts of the Excel Screen
D. Parts of the Worksheet
E. Navigating in a Worksheet
F. Getting to know mouse pointer shapes
CREATING A SPREADSHEET
A. Starting a new worksheet
B. Entering the three different types of data in a worksheet
C. Creating simple formulas
D. Formatting data for decimal points
E. Editing data in a worksheet
F. Using AutoFill
G. Blocking data
H. Saving a worksheet
I. Exiting excel
MAKING THE WORKSHEET LOOK PRETTY
A. Selecting cells to format
B. Trimming tables with Auto Format
C. Formatting cells for:
-   Currency
- Comma
- Percent
- Decimal
- Date
D. Changing columns width and row height
E. Aligning text
-  Top to bottom
- Text wrap
15 25%        
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-  Re ordering Orientation
        F    Using Borders
GOING THROUGH CHANGES
A. Opening workbook files for editing
B. Undoing the mistakes
C. Moving and copying with drag and drop
D. Copying formulas
E. Moving and Copying with Cut, Copy and Paste
F. Deleting cell entries
G. Deleting columns and rows from worksheet
H. Inserting columns and rows in a worksheet
I. Spell checking the worksheet
PRINTING THE WORKSHEET
A. Previewing pages before printing
B. Printing from the Standard toolbar
C. Printing a part of a worksheet
D. Changing the orientation of the printing
E. Printing the whole worksheet in a single pages
F. Adding a header and footer to a report
G. Inserting page breaks in a report
H. Printing the formulas in the worksheet
ADDITIONAL FEATURES OF A WORKSHEET
A. Splitting worksheet window into two four panes
B. Freezing columns and rows on-screen for worksheet title
C. Attaching comments to cells
D. Finding and replacing data in the worksheet
E. Protecting a worksheet
F. Function commands
MAINTAINING MULTIPLE WORKSHEET
A. Moving from sheet in a worksheet
B. Adding more sheets to a workbook
C. Deleting sheets from a workbook
D. Naming sheet tabs other than sheet 1, sheet 2 and so on
E. Copying or moving sheets from one worksheet to another
CREATING GRAPHICS/CHARTS
A. Using Chart wizard
B. Changing the Chart with the Chart Toolbar
C. Formatting the chart’s axes
D. Adding a text box to a chart
E. Changing the orientation of a 3-D chart
F. Using drawing tools to add graphics to chart and worksheet
         G.   Printing a chart with printing the rest of the worksheet data
EXCEL’s DATABASE FACILITIES
A. Setting up a database        
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B. Sorting records in the database
04 MS OFFICE 2007
MS-POWER POINT
A. Making a simple presentation
B. Using Auto content Wizards and Templates
C. Power Points five views
D. Slides
-  Creating Slides, re-arranging, modifying
-  Inserting pictures, objects
- Setting up a Slide Show
         E   Creating an Organizational Chart
20 25%
05 Internet & E-mail – PRACTICAL 05 10%
TOTAL 60 100%
MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS  50
           MARKS
1. VIVA : 20
2. Typing & Printing (20 lines) : 20
3. 6 tasks of 10 marks each : 60
                                 
          100
(Refer syllabus for tasks)        
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BHM106 - HOTEL ENGINEERING
HOURS ALLOTED: 60               MAXIMUM MARKS: 100
S.No. Topic Hours Weight
age
01 MAINTENANCE:
A. Preventive and breakdown maintenance, comparisons
B. Roll & Importance of maintenance department in the hotel industry
with   emphasis on its relation with other departments of the hotel.
C. Organization chart of maintenance department, duties and
              responsibilities of maintenance department
03 5%
02.  Fuels used in catering industry:
A. Types of fuel used in catering industry; calorific value; comparative
study of different fuels
B. Calculation of amount of fuel required and cost.
04 5%
03 Gas:
A. Heat terms and units; method of transfer
B. LPG and its properties; principles of Bunsen and burner,
precautions to be taken while handling gas; low and high-pressure
burners, corresponding heat output.
C. Gas bank, location, different types of manifolds
04 5%
04 Electricity:
A. Fundamentals of electricity, insulators, conductors, current,
potential difference resistance, power, energy concepts; definitions,
their units and relationships, AC and DC; single phase and three
phase and its importance on equipment specifications
B. Electric circuits, open circuits and close circuits, symbols of circuit
elements, series and parallel connections, short circuit, fuses;
MCB, earthing, reason for placing switches on live wire side.
C. Electric wires and types of wiring
D. Calculation of electric energy consumption of equipment, safety
precaution to be observed while using electric appliances.
E. Types of lighting, different lighting devices, incandescent lamps,
fluorescent lamps, other gas discharged lamps, illumination, and
units of illumination.
F. External lighting
       G.  Safety in handling electrical equipment.
06 10%
05. Water systems:
A. Water distribution system in a hotel
B. Cold water systems in India
C. Hardness of water, water softening, base exchange method
(Demonstration)
D. Cold water cistern swimming pools
E. Hot water supply system in hotels
F. Flushing system, water taps, traps and closets.
04 5%        
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06 Refrigeration & Air-conditioning:
A. Basic principles, latent heat, boiling point and its dependence on
pressure, vapour compressor system of refrigeration and
refrigerants
B. Vapour absorption system, care and maintenance of refrigerators,
defrosting, types of refrigerant units, their care and maintenance.
(Demonstration)
C. Conditions for comfort, relative humidity, humidification, dehumidifying, due point control, unit of air conditioning
D. Window type air conditioner, central air conditioning, preventive
maintenance
E. Vertical transportation, elevators, escalators.
10 15%
07 Fire prevention and fire fighting system:
A. Classes of fire, methods of extinguishing fires (Demonstration)
B. Fire extinguishes, portable and stationery
C. Fire detectors and alarm
D. Automatic fire detectors cum extinguishing devices
E. Structural protection
F. Legal requirements
04 10%
08 Waste disposal and pollution control:
A. Solid and liquid waste, sullage and sewage, disposal of solid waste
B. Sewage treatment
C. Pollution related to hotel industry
D. Water pollution, sewage pollution
E. Air pollution, noise pollution, thermal pollution
F. Legal Requirements
05 10%
09 Safety:
A. Accident prevention
B. Slips and falls
C. Other safety topics
01 5%
10. Security 01 10%
11. Equipment replacement policy:
A. Circumstances under which equipment are replaced.
B. Replacement policy of items which gradually deteriorates
C. Replacement when the average annual cost is minimum
D. Replacement when the present cost is minimum
E. Economic replacement cycle for suddenly failing equipment
05 5%
12. Audio visual equipments:
A. Various audio visual equipment used in hotel
B. Care and cleaning of overhead projector, slide projector, LCD and
power point presentation units
C. Maintenance of computers:
D. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops
E. Sensors – Various sensors used in different locations of a hotel –
type, uses and cost effectiveness
08 10%        
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13. Contract maintenance:
A. Necessity of contract maintenance, advantages and disadvantages
of contract maintenance
B. Essential requirements of a contract, types of contract, their
comparative advantages and disadvantages.
C. Procedure for inviting and processing tenders, negotiating and
finalizing
03 5%
TOTAL 60 100%        
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BHM116 - NUTRITION
HOURS ALLOTED: 30               MAXIMUM MARKS: 100
S.No. Topic Hours Weight
age
01 BASIC ASPECTS
A. Definition of the terms Health, Nutrition and Nutrients
B. Importance of Food  – (Physiological, Psychological and Social
function of food) in maintaining good health.
      C.   Classification of nutrients
01 5%
02 ENERGY
A. Definition of Energy and Units of its measurement (Kcal)
B. Energy contribution from macronutrients (Carbohydrates, Proteins
and Fat)
C. Factors affecting energy requirements
D. Concept of BMR, SDA, Thermodynamic action of food
E. Dietary sources of energy
F. Concept of energy balance and the health hazards associated with
Underweight, Overweight
03 10%
03 MACRO NUTRIENTS
Carbohydrates
 Definition
 Classification ( mono, di and polysaccharides)
 Dieteary Sources
 Functions
 Significance of dietary fibre (Prevention/treatment of diseases)
                   Lipids
 Definition
 Classification : Saturated and unsaturated fats
 Dietary Sources
 Functions
 Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in
maintaining health
 Cholesterol – Dietary sources and the Concept of dietary and blood
cholesterol
              Proteins
 Definition
 Classification based upon amino acid composition
 Dietary sources
 Functions
 Methods of improving quality of protein in food (special emphasis
on Soya proteins and whey proteins)
04
04
04
10%
10%
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04 MACRO NUTRIENTS
A.  Vitamins
 Definition and Classification (water and fats soluble vitamins)
 Food Sources, function and significance of:
1. Fat soluble vitamins (Vitamin A, D, E, K)
2. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin,
Niacin, Cyanocobalamin Folic acid
B.  MINERALS
 Definition and Classification (major and minor)
 Food Sources, functions and significance of :
                         Calcium, Iron, Sodium, Iodine & Flourine
05
03
15%
10%
05 WATER
 Definition
 Dietary Sources (visible, invisible)
 Functions of water
 Role of water in maintaining health (water balance)
01 5%
06 BALANCED DIET
 Definition
 Importance of balanced diet
 RDA for various nutrients – age, gender, physiological state
01 5%
07 MENU PLANNING
 Planning of nutritionally balanced meals based upon the three food
group system
 Factors affecting meal planning
 Critical evaluation of few meals served at the Institutes/Hotels
based on the principle of meal planning.
 Calculation of nutritive value of dishes/meals.
02 10%
08 MASS FOOD PRODUCTION
 Effect of cooking on nutritive value of food (QFP)
01 5%
09 NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO
NUTRITION AND HEALTH
 Need for introducing nutritionally balanced and health specific
meals
 Critical evaluation of fast foods
 New products being launched in the market (nutritional evaluation)
01 5%
TOTAL 30 100%