Bachelor of Science in Hospitality and Hotel Administration

Unit 1: MEAT – Identification of various cuts, Identification of basic cuts-Lamb and Pork Chops, Tornado, Fillet, Steaks and Escalope, Poultry-Identification & Classification Cuts of chicken

Unit 2: IDENTIFICATION, SELECTION AND PROCESSING of Meat and poultry, Slaughtering and dressing

Unit 3: PREPARATION OF INDIAN MENU-POPULAR INDIAN GRAVIES - Makhani, Kadai, Lababdar, Rice dishes, Breads, Main course, Basic Vegetables, Paneer, Chicken Preparations, Indian Breakfast Items. Indian snacks

Unit 4: PREPARATION OF CONTINENTAL MENU. SALADS & SOUPS-Waldorf salad, Russian salad, salade niçoise, Cream (Peas, Spinach, Mushroom, Tomato, Chicken), Puree (Lentil, Peas, Carrot) & International soups

Unit 5: CHICKEN AND MUTTON PREPARATIONS -Entrée-Lamb stew, hot pot, shepherd’s pie, grilled steaks & lamb/Pork chops, Roast chicken, grilled chicken, Leg of Lamb, Beef.SIMPLE POTATO PREPARATIONS- Basic potato dishes, VEGETABLE PREPARATIONS- Basic vegetable dishes

Unit 1: INTRODUCTION TO PASTRIES:a) Demonstration of shortcrust pastry and pate sucre b) Discussion of varieties of tarts (Lemon curd, Florentine, Chocolate tart, and Apple pie, Date & Nut pie, Lemon meringue pie)

Unit 2: DEMONSTRATION OF CHOUX PASTRY. A) Preparation of chocolate éclairs, mocha éclairs, profit rolls suchard, mount blanc, Croquembouche. Introduction to Laminated Pastries a) Demonstration of puff pastry (different methods) b) Discussion of varieties of vol au vent, cheese straws, patties, cream horns, palmiers, turnovers

Unit 3: COLD SWEET- Honeycomb mould, Butterscotch sponge, Coffee mousse, Lemon sponge, Trifle, Blancmange, Chocolate mousse Lemon soufflé

Unit 4: HOT SWEET--Bread & butter pudding, Caramel custard, Albert pudding Christmas pudding

Unit 5: INDIAN SWEETS-Simple ones such as chicoti, gajjar halwa, kheer

Unit 1: NON – ALCOHOLIC BEVERAGES- Classification (Nourishing, stimulating & refreshing beverages). Tea- a) Origin & manufacturer b) Types & brands. Coffee- a) Origin & manufacturer b) Types & brands. Juices & soft drinks. Cocoa & malted beverages. Expansion & Growth (Local Players). Local beverages:- Lassi, Jal jeera, Aam ka panna, Thandai, Buttermilk, Kokum, Panagam & Sherbet

Unit 2: EXECUTIVE BAR- a) Introduction, definitions & licenses b) Bar layout – Physical layout of bar c) Bar stock – Alcoholic & non-alcoholic beverages available. d) Bar equipment e) bar card. ALCOHOLIC BEVERAGES- a) Introduction, definition & classification b) Production of alcohol- Fermentation process & Distillation process

Unit 3: WINES- a) Definition & history b) Classification & production with examples (Table/still/natural, Sparkling, and Fortified & Aromatized) c) Vine species & grape varieties d) Old world wines (France & Italy – famous wines from these countries, wine regions, wine laws, Spain, Germany & Portugal). New world wines – Famous wines of USA, Australia & New Zealand, India, Chile & Argentina, South Africa; Storage of wines, Food & Wine Harmony-Traditional /contemporary

Unit 4: BEER- Introduction & definition- Types of beer, Storage. Other fermented beverages (Cider, Sake, Perry, Mead, Toddy, Fenny, Pulque) SPIRITS- Introduction, definition, classification & popular brands of: Whisky, Rum, Gin, Brandy, Vodka, Tequila, Other spirits (Absinthe, Aquavit, Pastis, Schnapps, Arrack, Mezcal. Different proof systems (Definitions)-American proof, British proof (Sikes scale) & Gay Loussac (OIML Scale). Cigars- Cigars – Shapes, sizes, parts & colors & brand names.; Care & storage of cigar

Unit 5: APERITIF- a) Introduction & definition b) Popular types of aperitifs (Vermouth (Definition, types & brand names) & Bitters (Definition, types & brand names)

LIQUEURS- a) Definition & history b) Broad categories of liqueurs (Herbs, Citrus, Fruit, Bean & Kernel) c) Popular liqueurs (Name, color, predominant flavor & country of origin).

COCKTAILS & MIXED DRINKS- Definition & history, Classification. Recipe, preparation & service of popular cocktails (Pink gin, Mojito, Martini – Dry & Sweet, Manhattan – Dry & Sweet, Dubonnet, Rob-Roy, Bronx, White lady, Pink lady, Sidecar, Bacardi, Alexander, Tom Collins, Gin fizz, Flips, Noggs, Champagne cocktail, Between the sheets, Daiquiri, Bloody Mary, Screwdriver, Tequila sunrise, Gin sling, Planters punch, Singapore sling, Pina Colada, Rusty nail, B & B, Black Russian, Margarita, Gimlet – Dry & Sweet, Cuba libre, Whisky sour, Blue lagoon, Harvey wall banger)

Unit 1: Tea/ Coffee/ other non-alcoholic beverages preparation & service

Unit 2: SPECIAL FOOD SERVICE- (COVER, ACCOMPANIMENTS & SERVICE. TABLE LAY – UP & SERVICE- Classical Hors d’ oeuvre (Oyster, Caviar, Smoked salmon, Pate de Foi Gras/ snail, Melon, Grapefruit, asparagus), Cheese, dessert (fresh Fruits & nuts)

Unit 3: SERVICE OF WINE, MISE EN PLACE, ACCESSORIES & EQUIPMENTS- Task-01- service of red wine, service of wine/ rose wine, service of sparkling wine, service of Fortified wine, service of Aromatized wines. (care/ precautions of wines). service of cider, Perry & sake

Unit 4: SERVICE OF APERITIF, MISE-EN-PLACE, GLASSWARE & EQUIPMENTS- Task-01: Service of bitters, Task-02: Service of Vermouths. SERVICE OF SPIRITS- Service styles-neat or straight-up/ on the rocks/ with appropriate mixers, Task-01: service of Whiskey, Task-02: service of Vodka, Task-03: service of Rum, Task-04: service of Gin, Task-05: service of Brandy, Task-06: service of Tequila & Task-07: service of other spirits

Unit 5: SERVICE OF LIQUEURS- Service Styles- neat/ on the rocks/ with crème/ frappe. MATCHING WINES WITH FOOD- Task-01: Menu Planning with accompanying wines- International cuisine, Indian regional cuisine, Task-02: Table laying and service of menu with accompanying wines. International cuisine, Indian regional cuisine

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Unit 1: GUEST ACCOUNTING, FUNDAMENTALS (Folio, Voucher, Ledger, Accounts, POS). Creation & maintenance of Accounts (Charge privileges, Cash & credit monitoring, Account maintenance & Record keeping systems) TRACKING TRANSACTIONS - Cash payments, Charge purchase, Account corrections, Account allowance, Account transfer, Cash advance.

Unit 2: DEPARTURE-I - Check out & settlement, Departure procedure, DFIT, FFIT, Group, VIP, Modes of payment (Cash, Credit card, Bill to company, foreign currency & combined methods). DEPARTURE-II - Additional check out options, Express checkout, Self-check-out, kiosk, interactive checkout, mobile app checkout, Late checkout.

Unit 3: POST DEPARTURE - Unpaid account balances, Account collection, Account ageing & Record generation. NIGHT AUDIT – Importance, Role of night auditor & The night audit procedure.

Unit 4: SITUATION HANDLING - EMERGENCY procedures (Medical, Fire, Robbery/theft, Accident, Natural calamity, Bomb threat & Terrorist attack). Guest safety & security - a) Electronic locking systems b) Surveillance & access systems. EMERGING TRENDS IN ROOM’S DIVISION - a) Use of technology b) Product innovation.

Unit 5: MIS - a) Importance b) Statistical ratios (Occupancy %, Multiple occupancy %, House count, Bed occupancy %, Domestic occupancy %, Foreign occupancy %, Occupancy multiplier, ARR/ADR, ARG/ RevPAC, RevPAR, Yield).

Unit 1: PUBLIC AREA – Upkeep and Maintenance - Introduction, a) Front of the house and back of the house b) Role in creating first impression c) Frequency of cleaning various Front of the house areas (Entrance, Main gate, Periphery, Parking, Landscaped areas, Main porch, Main door, Lobby, Public rest rooms, Executive Offices, Business Centre, Elevators, Escalators, corridors and Staircases, F & B areas, Leisure areas), d) Frequency of Cleaning back of the house areas (Employee cafeteria, Administration and Sales offices, Employee areas, Housekeeping areas). SCHEDULE FOR PUBLIC AREA CLEANING - Problems faced during PA cleaning and their solutions.

Unit 2: CONTROL DESK - Importance, Opening the house, Reporting staff placement, Handover of each shift - Handling Keys & Key Control, Lost & found Procedure, Maintenance follow-ups, Guest special requests, Forms, Formats, records & registers maintained at control desk.

Unit 3: FABRIC CARE OPERATIONS - a) Linen room (Activities performed, Linen exchange procedures, Storage of linen). b) Laundry (Types of Laundry, Services offered in a laundry i.e. Washing, Finishing, Dry Cleaning & Stain Removal, Wash cycle for different Linen Items, Laundry Cycle in a hotel, Laundry equipment and machines, Laundry Agents as per industry standards (any five brands), International laundry symbols, Guest Laundry & Guest laundry cycle with formats).

Unit 4: STAIN REMOVAL - a) Identification of stain b) Classification of stain based on the origin c) General Procedures and precautions to be followed while removing stains from Fabrics. UNIFORM ROOM - a) Activities b) Uniform Exchange procedure c) Advantages of providing uniforms to staff. Sewing room (Activities, Tools & Equipment).

Unit 5: HORTICULTURE - a) Generic Care & Selection of indoor plants b) Flower Arrangement (Basic Ingredients used, Types/Styles of flower arrangement, Principles of flower arrangement & Conditioning of plant material). Customization and personalization of guest rooms to enhance guest experience.

Unit 1: Accounting formats, PMS

Unit 2: Introduction to checkout procedures, PMS, Formats used at check out

Unit 3: Departure procedure – PMS, Formats used at check out

Unit 4: Post departure procedures, Night audit procedure, PMS

Unit 5: Situation handling - SOP, Formats used, Group presentation, Numerical

Unit 1: TEAM CLEANING - Introduction, PUBLIC AREA CLEANING - Cleaning of cloak rooms, cleaning back of the house areas. Property Management System – All control desk related activities, Handling guest complaints and special requests.

Unit 2: HOTEL LINEN (F&B and Room Linen) - Types of Linen and their Sizes, Identification of Fabrics commonly used, 5 Popular Brands of Hotel linen. Laundering and Finishing of Fabrics (White cotton, Colored cotton, Wool, Silk and delicate, Blended Fabric, Bath Linen & Finishing of Uniforms).

Unit 3: STAIN REMOVAL - Stain identification & removal from fabrics (Lipstick, Ballpoint ink, Nail polish, Paint, Grease, Tea/coffee, Wine, Curry & Blood).

Unit 4: UNIFORM SELECTION AND DESIGN - (Chef Uniform, Restaurant Associate, Housekeeping Associate, Maintenance Staff, Front office Associate).

Unit 5: FLOWER ARRANGEMENT - (Minimalistic Arrangements, Mass Arrangements, Miniature Arrangements, Creative Arrangements). Customization of rooms - Towel Art.

Unit 1: SECURITY & SAFETY - Definition, Differentiation between safety & security, Potential threats to the guests, employees & property & Importance & advantages of security.

Unit 2: SECURITY HIERARCHY - Hotel security hierarchy, Duties & responsibilities of different positions, Qualities of security personnel, Role of hotel security & Employees security training & reviews. Security Systems & Equipment - Security equipment & its usage. Advanced Security systems (Integrated Surveillance System, Advanced lock, Access control system), Security communication system & training.

Unit 3: SECURITY PROCEDURES & PROTOCOLS - Different security procedures & protocols (Scanty baggage, lost & found & other scenarios), Securing Hotel premises (Swimming pool, Hotel entrance & periphery, Guest areas, Back Area & entrance, Guestrooms, F&B outlets), Car Inspection, Baggage Scanning, Exit & Entrance Manning, Patrolling, VIP security procedure, Fire Safety Procedure, Mock Fire Drills, Fire Fighting Equipment & Law enforcement liaison.

Unit 4: KEY CONTROL PROCEDURE - Various kinds of locks, Types of keys & Key control procedure.

Unit 5: COMPREHENSIVE EMERGENCY SITUATION RESPONSE PLANS - Terror Attack, Bomb Threat, Theft/Fraud, Natural Disaster, Accident, Murder, Handling sickness/Injuries/Death & Cyber Crime.

Unit 1: INTRODUCTION TO SUSTAINABLE TOURISM - (Definition, Principles of sustainable tourism, Current issues and trends, Concepts and benefits of Swachh Bharat Mission, Role of technology in sustainability practices).

Unit 2: ROLE OF SUSTAINABILITY IN HOSPITALITY INDUSTRY - (Sustainability management principles for hotels, Sustainability management practices with a focus on continuous improvement, Reporting, communication and promotion, Mandatory sustainability parameters for star classification of hotels in India & Cost-benefit analysis of sustainable practices in hotels).

Unit 3: SOCIO-ECONOMIC IMPACTS - (Supporting local economic opportunities through jobs and partnerships, Minimizing negative socio-economic impacts and avoiding harm, Responsibly promoting intangible heritage and traditions).

Unit 4: ENVIRONMENTAL IMPACTS - (Conserving resources and improving efficiency, Reducing emissions and minimizing various types of pollution, Minimizing single plastic usage, Supporting conservation and maximizing benefits for wildlife and biodiversity protection).

Unit 5: DIFFERENT ENVIRONMENTAL ACCREDITATION CERTIFICATES FOR HOTELS/RESTAURANTS - (Ecotel- 5 globes, LEED, TERI, ISO14001, BIO Hotels, Eco Hotels Certified, LEAF, Other accreditations, Green building concept).

Unit 1: LISTENING - Listening to texts, listening to CDs, Trials of a good listener.

Unit 2: THE PRONUNCIATION - Phonetic Symbols consonants & vowels with illustrations in use. Listening & Comprehension: Interpretation of texts based on the question-answer. Interaction among students.

Unit 3: READING SKILLS - Techniques of reading. Reading comprehension of unseen pages, Identifying the context & the central idea. Vocabulary & word formation: From different texts & dictionary.

Unit 4: BASIC GRAMMAR - Prescriptive/descriptive approaches grammaticality – acceptability – appropriateness grammar in context- grammar in spoken & written. Practice: Exercise on different grammatical constructions, Identification of the grammatical devices forms from different texts like newspapers, poems, stories, etc.

Unit 5: WORDS & PHRASES used for conversation - Making statements, questions, order & suggestions – denying – rejecting-disagreeing-possibility-ability, permission, obligations, etc. (Dialogues, Public speech & Telephonic Conversation).

Unit 1: INTRODUCTION TO TOURISM - Overview, Definition of Tourist, Tourism, Visitor, Excursionist, Inbound and Outbound. Constituents of Tourism-Primary (Transportation, Accommodation, Food and Beverage, Entertainment and attractions, information and shopping) & Secondary (Banks, Hospitals, Insurance Companies, Communication and others).

Unit 2: TRAVEL MOTIVATORS AND TOURISM PRODUCT - Business, Leisure, Religious, VFR, Adventure, Health, etc. Tourism product of India- Beaches, Hill stations, Wildlife sanctuaries and heritage. INTERMEDIARIES OF TOURISM - Travel agents, Tour Operators, Escorts and guides & Online Travel Portals.

Unit 3: IMPACT OF TOURISM AND MAINTAINING SUSTAINABILITY - Economic, Social, Cultural, Political & Environmental. TOURISM ORGANISATIONS - International & Domestic. EMERGING TRENDS OF TOURISM - (Alternative Tourism) Special interest tourism: Ecotourism, Senior citizen tourism, Wildlife tourism, Rural tourism, Ethnic tourism & Space tourism.

Unit 4: HOSPITALITY INDUSTRY - Overview of Hospitality, Brief history, Present scenario. Hospitality and Hotel Industry - Hotel Industry as a part of Hospitality sector, Hotel core and support areas. Future trends in Hospitality.

Unit 1: COMPUTING - Concept of computing, Data and information; Computing Interfaces: Graphical User Interface (GUI), Command Line Interface (CLI), Touch Interface, Natural Language Interface (NLI); data processing; applications of computers in business.

COMPUTER NETWORKS - Meaning of computer network; objectives/ needs for networking; Applications of networking; Basic Network Terminology; Types of Networks; Network Topologies; Distributed Computing: Client Server Computing, Peer-to-peer Computing; Wireless Networking; Securing Networks: firewall.

BASIC INTERNET TERMINOLOGY - I.P. Address, Modem, Bandwidth, Routers, Gateways, Internet Service Provider (ISP), World Wide Web (www), Browsers, Search Engines, Proxy Server, Intranet and Extranet; Basic Internet Services; Internet Protocols: TCP/IP, FTP, HTTP(s), Uses of the Internet to Society; Cyber Security: Cryptography, digital signature.

Unit 2: WORD PROCESSING - Introduction to word Processing, Word processing concepts, Use of Templates and styles, Working with word documents: Editing text, Find and replace text, Formatting, spell check, Autocorrect, Autotext; Bullets and numbering, Tabs, Paragraph Formatting, Indent, Page Formatting, Header and footer, page break, table of contents, Tables: Inserting, filling and formatting a table; Inserting Pictures and Video; Mail Merge (including linking with spreadsheet files as data source); Printing documents; Citations, references and Footnotes.

Unit 3: PREPARING PRESENTATIONS - Basics of presentations: Slides, Fonts, Drawing, Editing; Inserting: Tables, Images, texts, Symbols, hyperlinking, Media; Design; Transition; Animation; and Slideshow, exporting presentations as pdf handouts and videos. Canva software- Using design tool, Making logo/poster/certificate and banners etc, Making Presentation.

Unit 4: SPREADSHEET BASICS - Spreadsheet concepts, managing worksheets; formatting, conditional formatting, Entering data, Editing, and Printing and Protecting worksheets; Handling operators in the formula, Projects involving multiple spreadsheets, Organizing Charts and graphs; Flash-fill; Working with Multiple worksheets; controlling worksheet views, naming cells and cell ranges. Spreadsheet functions: Mathematical, Statistical, Financial, Logical, Date and Time, Lookup and reference, Text functions and Error functions. Working with Data: Sort and filter; Consolidate; Tables; Pivot tables; What–if-analysis: Goal seek, Data tables and Scenario manager.

Unit 5: SPREADSHEET PROJECTS - Creating business spreadsheet: Loan repayment scheduling; forecasting: stock prices, costs & revenues; Payroll statements; handling annuities and unequal cash flows; Frequency distribution and its statistical parameters and break-even analysis. New Trends- Introduction to Artificial Intelligence, Data Mining, ChatGPT, Brad AI.

Unit 1: Recap of Yoga-1 - General guidelines for Yogic Practice. Prayer: Concept and recitation of Pranava: akara, ukara, makara, bindhu, nAtham. Cleansing Practice (Technique, Contraindications and Benefits): Kapalabhati.

Unit 2: Chalana Kriya/Loosening Practice - (Technique, Contraindications and Benefits): PurnaBhuja Shakti Vikasaka, Trunk Movement (Kati Shakti Vikasaka I, II, III, IV, V) & Knee Movement (Janu Shakti Vikasaka).

Unit 3: Yogasana-II - (Technique, Contraindications and Benefits): Standing Posture - ArdhaChakrasana, Padahastasana, Trikonasana. Sitting Posture - Shashankasana, Mandukasana, Uttana Mandukasana, & Vakrasana. Prone Posture - Makarasana, Bhujangasana & Shalabhasana. Supine Posture (Lying on back) - Markatasana, Awanamuktasana, & Shavasana.

Unit 4: Pranayama - (Technique, Contraindications and Benefits): AnulomaViloma/NadiShodhana, Ujjaye (without Kumbhaka), Shitali (without Kumbhaka) & Bhramari (without Kumbhaka).

Unit 5: Dhyana - (Technique and Benefits): Body Awareness, Breath Awareness & Yoga Nidra.