bachelor of science in hospitality and hotel administration

1 | P a g e

National Council for Hotel Management & Catering Technology, Noida

B.Sc. DEGREE

IN

HOSPITALITY & HOTEL ADMINISTRATION

CURRICULUM

(B.Sc. HHA SEMESTER III/IV)

NATIONAL COUNCIL FOR HOTEL MANAGEMENT

AND CATERING TECHNOLOGY

NOIDA

(NCHMCT)

AND

JAWAHARLAL NEHRU UNIVERSITY

(JNU)

SEMESTER – III/IV (18 WEEKS)
MINIMUM CONTACT HOURS FOR EACH SUBJECT

No.	Subject code	Subject	Credits	Contact Hours per Semester
No.	Subject code	Subject	Credits	Th.	Pr.
1	BHA301	Indian Culinary Arts (Theory)	02	30	-
2	BHA302	Indian Culinary Arts (Practical)	04	-	120
3	BHA303	Banquet Operations (Theory)	02	30	-
4	BHA304	Banquet Operations (Practical)	01	-	30
5	BHA305	Rooms Division Management-I (Theory)	02	30	-
6	BHA306	Rooms Division Management-I (Practical)	01	-	30
7	BHA307 OR BHA308	Facility Management OR Retail Management	02	30	-
8	BHA309	Food Science, Nutrition & Hygiene	02	30	-
9	BHA310	Business Communication	02	30	-
10	BHA311	Hotel Accounting Skills	02	30	-
TOTAL:			20	210	180
GRAND TOTAL					390

WEEKLY TEACHING SCHEME (18 WEEKS)

No.	Subject code	Subject	Hours per week
No.	Subject code	Subject	Th.	Pr.
1	BHA301	Indian Culinary Arts (Theory)	02	-
2	BHA302	Indian Culinary Arts (Practical)	-	08
3	BHA303	Banquet Operations (Theory)	02	-
4	BHA304	Banquet Operations (Practical)	-	02
5	BHA305	Rooms Division Management-I (Theory)	02	-
6	BHA306	Rooms Division Management-I (Practical)	-	02
7	BHA307 OR BHA308	Facility Management OR Retail Management	02	-
8	BHA309	Food Science, Nutrition & Hygiene	02	-
9	BHA310	Business Communication	02	-
10	BHA311	Hotel Accounting Skills	02	-
TOTAL:			14	12
GRAND TOTAL			26

EXAMINATION SCHEME

No.	Subject code	Subject	Term Marks*
No.	Subject code	Subject	Th.	Pr.
1	BHA301	Indian Culinary Arts (Theory)	100	-
2	BHA302	Indian Culinary Arts (Practical)	-	100
3	BHA303	Banquet Operations (Theory)	100	-
4	BHA304	Banquet Operations (Practical)	-	100
5	BHA305	Rooms Division Management-I (Theory)	100	-
6	BHA306	Rooms Division Management-I (Practical)	-	100
7	BHA307 OR BHA308	Facility Management OR Retail Management	50	-
8	BHA309	Food Science, Nutrition & Hygiene	100	-
9	BHA310	Business Communication	100	-
10	BHA311	Hotel Accounting Skills	100	-
TOTAL:			650	300
GRAND TOTAL			950

* Term marks will comprise 40% Internal Evaluation (IE) & 60% End Semester Examination (ESE) marks.

3^RD/4^TH SEMESTER TEACHING & EXAMINATION SCHEME

No.	Subject code	Subject	Credits	Marks
1	BHA401	Industrial Training Feedback Appraisal	12	200
2	BHA402	Industrial Training Project Report	08	100
TOTAL:			20	300

4 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA301- INDIAN CULINARY ARTS (THEORY)

1. Preamble

Course title

Indian Culinary Arts

(Theory)

Course code

BHA301

Credits

02

Number of hours per group

30 class hours

2. Course Description

This course is designed to fine-tune the student to graduate from small-batch cooking to bulk cooking of a large

size of group. Introduction to recipe calculations and alterations for bulk production, reshuffling and use of

convenience food are emphasized. The care and precautions to be taken in handling large equipment are

addressed. Food is to be prepared in a time-bound environment that upgrades the learner’s skills to enable speed

in cooking. An aesthetic sense of cleanliness and maintaining hygiene standards are introduced through kitchen

stewarding.

3. Learning Outcomes

By the end of the course, the learner will be able to

Knowledge

1. Recognize the various equipment used in bulk kitchen/ volume feeding - Regional Indian Cuisine – Local

cuisine, Tribal cuisine, Forgotten recipes, Indian breads, Indian snacks, Indian sweets.

2. Write menus for Indian Regional Indian Cuisine, Tribal cuisine, Forgotten recipes, Indian Breads, Indian

Snacks, and Indian sweets for volume feeding.

3. State the applicable food laws and regulations for bulk cooking.

4. Discover menu planning principles in Institutional catering, Industrial catering, Hospital catering, ODC, Mobile

catering, Retail stores, Corporate catering, and food bank/ cafeteria.

5. Enumerate the Emerging pathogens, GMF, Food labeling and Newer trends like Plant-based culinary arts,

Ready-to-Eat foods, Organic food.

Competencies

1. Choose equipment essential in bulk cookery.

2. Demonstrate principles of cooking in the bulk kitchen.

3. Develop expertise in indenting and menu planning for volume cooking.

4. Plan and prepare menus for Indian Regional Indian Cuisine, Tribal cuisine, forgotten recipes, Indian Breads,

Indian Snacks, and Indian sweets for volume feeding.

5. Prepare, plan and illustrate menus related to Institutional catering, Industrial, Hospital, ODC, Mobile catering,

Retail store, Corporate catering, Food bank/ cafeteria.

6. Design special menus for different festivals of India.

7. Identify various Indian spices and vegetables.

8. Classify and prepare varieties of Indian Breads, Indian Snacks, Indian sweets

Mindset

1. Appreciate the cultural diversity of India to promote the various regional cuisines of India.

2. Promote special Tribal and Community Cuisines of India.

5 | P a g e

National Council for Hotel Management & Catering Technology, Noida

3. Explore forgotten culinary styles of India.

4. Collaborate with various stakeholders to develop and cater regional cuisine menus for volume feeding.

BHA301- INDIAN CULINARY ARTS (THEORY)

Unit 1: QUANTITY FOOD

PRODUCTION

-

a)

Equipment required for mass/ volume feeding

-

i. Selection criteria

of heavy-duty commercial kitchen equipment ii. Uses of equipment iii. Care and maintenance of volume cooking

equipment b) Plan of work & Mise-en-place of bulk cookery- i. Arrangement and efficient use of resources ii.

Menu Planning iii. Principles for indenting in bulk cooking ii. Purchase system iii. Storage for bulk (raw & cooked)

iv. Inventory control

Unit 2: VOLUME CATERING

-

a)

Application of Quantity Food Production i

n various Catering establishments,

Quantity Menu planning- i. Institutional Catering ii. Industrial Catering iii. Army Mess iv. Hospital Catering v. Off-

premises Catering vi. Theme Banquets/ parties vii. Central processing unit viii Airline Catering ix. Railway

Catering x. Marine Catering b) Portion Size for Volume Feeding (type of establishment, type of menu, quality of

commodity) c) Modifying recipes for volume catering d) Challenges associated with various volume catering

establishments e) Scope for growth of volume catering establishment

Unit 3:

EMERGING CATERING TRENDS

-

a

)

Adaptation of New Catering Concepts

-

i) Cloud Kitchen ii)

Foodbank/ Electronic Cafeteria iii) Nutrition, Wellness and Diet Menus iv) Plant-based diet menu/ farm to table

b) Convenience foods in bulk production c) Organic foods d) Indian Superfoods/ Millets e) Food additives f)

Pilgrim Catering g) Essentials of proprietary foods- i. Food labeling ii. Food packaging technology.

Unit 4: REGIONAL INDIAN CUISINE

-

Introduction t

o Cuisines of India

-

History of various regional cuisines,

Geographical Location, Factors affecting food habits, Special equipment, Staple diets, Popular regional dishes,

Specialty cuisine for festivals, fairs and special occasions of: Cuisine of North India: Kashmir, Punjab,

Himachal, Rajasthan, Awadhi; Cuisine of West India: Gujrat, Maharashtra, Goa, Madhya Pradesh,

Chhattisgarh Cuisine of South India: Andhra Pradesh, Kerala, Karnataka, Tamil Nadu Cuisine of East India:

Bengal, Bihar, Jharkhand, Orrisa, North East.

Unit 5: INDIAN FESTIVALS & BEYOND

-

a)

Special dishes prepared in festivals of India (Diwali, Holi, Dusshera,

Janmashtami, Eid, Ganesh Chaturthi, Pongal, Onam, Christmas, Makar Sankranti) b) Community Cuisines of

India: Parsi, Jain, Sindhi, Chettinad b) Tribal Cuisine- Orissa, Assam, Kerala, Manipur & Meghalaya c) Indian

Sweets d) Indian snacks e) Indian bread f) Forgotten Recipes.

***

6 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA302- INDIAN CULINARY ARTS (PRACTICAL)

Course title

Indian Culinary Arts

(Practical)

Course code

BHA302

Credits

04

Number of hours per group

120 class hours

Each institute is to formulate 36 sets of menus from the following cuisines. Arrange dedicated workshops on Tribal

cuisines, Special menus for Festivals and Forgotten recipes. The suggested menus are:

Unit 1: CUISINE OF NORTH INDIA

PUNJAB

MENU

-

1

Sarson da saag

Makki ki roti

Kadhi pakora

Jeera Rice

Sooji Halwa

MENU

-

2

Amritsari Macchi

Rajma

Aloo Gobhi

Boiled Rice

Boondi ka raita

Gulab Jamun

MENU

-

3

Tandoori Chicken

Dal Makhani

Matar Paneer

Vegetable Pulao

Sewaiyan

MENU

-

4

Choley

Bhaturey

Paneer butter masala

Matar Pulao

Roh di Kheer

RAJASTHAN

AWADH

MENU

-

1

Lal Maas

Gatte ki sabzi

Ker Sangri

Boiled Rice

Missi Roti

Moong Daal Halwa

MENU

-

2

Safed Maas

Dal Bati

Churma

Gawar ki phalli dry

Ghewar

MENU

-

1

Shammi kebab

Mutton Rizala

Paneer Pasanda

Pulao

Muzzafar

MENU

-

2

Galouti Kabab

Ghost Do Piyaza

Navarattan Korma

Pulao

Warqi Paratha

Zarda

KASHMIR

HIMACHAL PRADESH

Main Meals: Tabak Maaz, Dhaniwal Korma,

Gushtaba, Rista, Al Yakhni, Haaq

Breads: Bakarkhani, Roth, Sheermaal

Desserts: Phirni, Shufta, Halwa

Chutney: Mujj Chatin

Appetizers: Siddu, Patrode, Gulgule

Main Meals: Khatta Meat, Chicken Anardana,

Channa Madra, Dham Sepu Vadi, Arbi Kadhi

Breads: Makki ki roti, Missi Roti, Babru

Desserts: Kaddu ka halwa, Meetha Bhaat, Seera

Accompaniments: Chhuare ka raitha, Chachha

Two menus may be formed out of the dishes given under Kashmir and Himachal Pradesh Cuisine.

7 | P a g e

National Council for Hotel Management & Catering Technology, Noida

Unit 2: CUISINE OF WEST INDIA

GUJ

A

RAT

MAHARASHTRA

MENU

-

1

Sarki

Brown Rice

Salli Murg

Gujarati Dal

Methi Thepla

Shrikhand

MENU

-

2

Gujarati Khichadi

Oondhivu

Batata nu Tomato

Osaman

Mohan Thaal

MENU

-

1

Masala Bhat

Kolhapuri Mutton

Batata Bhaji

Poori

Koshimbir

Pooranpoli

MENU

-

2

Moong dal Khichidi

Malvani Fish Curry

Tomato Saar

Tilgul Chapati

Amti

Basundi

GOA

MENU

-

1

Prawn Pulao

Mutton Vindaloo

Beans Foogath

Dodol

MENU

-

2

Arroz

Galina Xacutti

Toor Dal Sorak

Alle Belle

Unit 3: CUISINE OF SOUTH INDIA

ANDHRA PRADESH

-

HYDERABAD

KERALA

MENU

-

1

Hyderabadi Gosht

Biryani

Mirch ka Salan

Baghara Baigan

Burani Raita

Double ka Meetha

MENU

-

2

Pathar ke kebab

Haleem

Tamatar ka Kut

Roomali Roti

Khubani ka Meetha

MENU

-

1

Kozhi Curry

Mor Kuzhambu

Steamed Rice

Malabari Parathaan

Payasam

MENU

-

2

Meen Moilee

Olan

Appam

Unni appam

TAMIL

NADU

MENU

-

1

Chicken Chettinad

Avial

Coconut Rice

Parupu Payasam

MENU

-

2

Sambhar

Dosa

Iddli

Vadai

Athirasam

Unit 4: CUISINE OF EAST INDIA

BENGAL

MENU

-

1

Macher Jhol

Aloo Posto

Bhaaja Mooger daal

Ghee Bhaat

Mishti Doi

Rasogulla

MENU

-

2

Doi Mach

Channa daal

Lucchi

Baigun Bhaja

Bhaat

Tomator Chatni

Sondesh

8 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BIHAR

ODISHA

MENU

-

1

Champaran Mutton

Litti Chokha

Sattu ka paranthan

Balushai

MENU

-

1

Dahibada Aloodum

Oriya Mangso Tarkari/ Mangso Jholo

Dalma

Pitha

Chenna Jhili

Unit 5: TRIBAL FOOD, FESTIVE FOOD & FORGOTTEN RECIPES OF INDIA

Suggestive list of Tribal Cuisines of India. The institute must organize workshops and community visits to

engage learners to explore the tribal, festive and forgotten recipes of India.

The facilitator must narrate tribal folklore, unique ingredients and methods of preparation of these

unconventional cuisines of India.

1. Tribal Cuisine of Odisha

 Mandia Jau

 Pakhala

 Jil Utu

 Thapdi roti

 Andi alu

 Bodi Chura and Macho bhaja

 Kai Chutney

2. Tribal Cuisine of Assam

 Masor tenga (Sour fish curry)

 Bhedailota

 Manimuni and Norosinxho Jool

 Matikaduri

 Duck eggs with tora flower

 Pitika

 Amitar Khar

 Khorisa Bhaaji

3. Tribal Cuisine of Chhattisgarh

 Muthia

 Farra

 Bafauri

 Mahua juice

4. Tribal Cuisine of Manipur

 Chamthong or Kangshoi

 Eromba

 Morok Metpa

 Singju

 Chak-hao Kheer

9 | P a g e

National Council for Hotel Management & Catering Technology, Noida

5. Tribal Cuisine of Meghalaya

 Jadoh

 Dohkhlieh

 Tungrymbai

 Sakin Gata

 Minil Songa

Indian culinary artisans master the skills of authentic ways of food preparation. The forgotten recipes

reconnect the age-old practices of cooking unique indigenous dishes. The institute must organize

Master Classes to deliver the Forgotten Recipes of India.

Forgotten recipes – Suggestive

 Chitol Macher Muitha

 Harive Soppu Bendi Recipe

 Dadpe Pohe — Coconut Infused Rice Flakes Snack

 Anarsa

 Khira Gaintha/ Kheer Puli (Milky Rice Dumplings)

 Chicken Kori Rotti

 Boti Ni Akuri

 Kollu Podi

 Pakki Keri Nu Shaak

 Singhare Ki Kachri

 Chana Dal Fara /Gojha / Peetha

 Pindi Miriyam

 Goan Clams Coconut Suke

 Pappada Vada

 Kobbari Kova Kajjikayalu

 Mor Kuzhu

 Gobi Danthal

 Ande ka Meetha/ Ande ka Halwa

 Uppu Kozhakkattai

 Thalagam

 Goan Colocasia Leaves Masala | Terren Tonak

 Milagu Kuzhambu

 Sukku Pal

 Menthe Hittu

 Jackfruit seeds and Raw mango curry

 Chena Poda

 Karuvadagam

 Mutter ka Nimona

 Kuthiraivali Kuzhi Paniyaram

 Baked Koorka Mezhukuperatti

 Maandhia

 Raoh Ki kheer

***

10 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA303- BANQUET OPERATIONS (THEORY)

1. Preamble

Course title

Banquet Operations (Theory)

Course code

BHA303

Credits

02

Number of hours per group

30 class hours

2. Course Description

To equip learners to plan and supervise various food and beverage service outlets. This course focuses on

inculcating supervisory skills among the learners. It will also enable learners to manage staff for various events.

This course will also impart skills to supervise F&B Operations related to banquets, in-room dining and other

specialized service.

3. Learning Outcomes

By the end of the course, the learner will be able to

Knowledge

1. Explain various types of banquets.

2. Narrate the factors to be considered while planning a banquet event.

3. Name different seating plans used in banquets.

4. Describe various types of buffets.

5. List various types of Guéridon trolleys.

6. Explain the functionalities of different areas of a Quick Service Restaurant.

7. Illustrate the significance of kitchen stewarding.

8. Write the methods of silver cleaning.

9. Draw function prospectus.

10. Design banquet duty roster.

11. List 10 dishes served from a Flambé trolley.

Competencies

1. Calculate the area required for a banquet plan as per standard sizes.

2. Draw the format of a Function Prospectus.

3. Assess the advantages and disadvantages of Guéridon Service.

4. Organize formal banquets.

5. Arrange informal events or functions such as meetings, seminars, theme parties etc at the institutional level.

6. Prepare duty roster for institutional events.

7. Conduct briefing and debriefing for institutional functions.

8. Prepare basic salads and present fresh fruits from the live counter.

9. Setup room service trays for breakfast, luncheon, and evening tea as per the standard menu.

Mindset

1. Review the layout plan of F&B setup of various functions or events based on standard parameters.

2. Plan staff requirements for various F&B outlets end events.

3. Organize the special requirements for live counters.

11 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA303- BANQUET OPERATIONS (THEORY)

Unit 1:

PLANNING & OPERATING VARIOUS F&B OUTLETS:

a)

Physical layout of functional & ancillary areas

b) Objective of a good layout c) Steps in planning d) Factors to be considered while planning e) Calculating

space requirements f) Various set-ups for sitting g) Planning staff requirements/ developing duty roster h) Menu

planning i) Constraints of menu planning j) Selecting heavy duty and light equipment k) Calculating quantities

of equipment required- crockery/ glass wares/ hollow wares/ flatware/ cutlery/ special equipment/ Steel or silver

equipment l) Approximate cost m) Planning décor, furnishing fixtures.

Unit 2: BUFFET/ PARTY

CATERING

-

a)

History

b)

Types of buffet for various occasions: i) Display buffet/

restaurant buffet ii) Sit-down iii) Fork buffet v) Finger buffet vi) Cold buffet vii) Breakfast buffet c) Special Menus

d) Supplies and equipment required for buffet setup e) Area requirement for buffet f) Sequence of food g) Party

checklist

Unit 3: BANQUET- a) Concept b) Types c) Table plan/ arrangement d) Formal Banquet - Calculating Space

area requirement e) Informal Banquet/ MICE- i) Reception ii) Cocktail parties iii) Conventions iv) Seminars v)

Exhibitions vi) Fashion Shows vii) Trade fare viii) Weddings ix) Out-door catering f) Toast procedure

Unit 4: ROOM SERVICE- a) Types of room service and tray setup b) Designing In-Room Dining Menu c)

Procedure of room service/ delivery of food: i) Room service order taking/ telephone etiquettes ii) Providing in-

room wine service iii) Catering special requirements d) Kitchen stewarding-i) Importance ii) Opportunities in

Kitchen Stewarding iii) Maintaining Records iv) Machine Used for cleaning & polishing v) Inventory

Unit 5: GUÉRIDON SERVICE & SPECIALIZED SERVICE- a) History b) Concept c) Mise-en-place d)

Procedure of Guéridon service e) Service consideration for different food f) Advantages and disadvantages g)

Types of trollies h) Classic Flambé Dishes i) Care and maintenance of Guéridon service j) Live-counter Service

– Essential Skills & Factors to create impulse buying k) QSR- Area FOH, MOH, BOH l) Home delivery m) Take-

away n) Food aggregators o) IT Application in F&B Service post COVID

***

12 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA304- BANQUET OPERATIONS (PRACTICAL)

Course title

Banquet Operations (Practical)

Course code

BHA304

Credits

01

Number of hours per group

30 class

hours

Unit 1: PLANNING AND ORGANIZING SMALL EVENTS

Organizing formal High-Tea / Case study-based small informal event planning (Catering for 40 pax)

Identifying area requirement

Designing menu

Arranging supplies and equipment

Allotment of staff duties

Preparing for service of hot stimulating beverages and assorted snacks and sandwiches

Staff briefing

Service of high tea

Unit 2: RESTAURANT/ BANQUET SETUP

-

Case study

-

based event planning/ Organizing State Banquet/

Organizing Meetings/ Seminars/ Conferences/ Workshops/ Organizing theme lunch (Catering for 40 pax)

Planning State Banquet/ Formal Banquet

Calculating sprigs/ area requirements for a formal banquet

Table arrangement

Designing special menu

Arranging supplies and equipment

State banquet service

Planning informal banquet

Booking a party/ Banquet function prospectus

Designing terms and conditions for banquet

Developing staffing requirement

Assigning various service duties

Preparing job description and specification

Conducting banquet meeting

Informal banquet service

Unit 3: BUFFET ARRANGEMENT

-

Organizing buffet for lunch service/ Small Parties / Reunion Meetings

Identifying area requirement

Finalizing the number of service points

Recognizing the type, size and shape of the table for service

Arranging buffet equipment

Performing different table spreads

Arrangement and placement of items

Finalizing the sequence of dishes on the buffet table

Organizing different types of buffets for different occasions

Buffet service

Unit 4: ROOM SERVICE

–

Shift-wise room service order-taking

Arranging supplies & equipment

Laying different types of breakfast tray

Clearance from room

Practicing in-room dining

13 | P a g e

National Council for Hotel Management & Catering Technology, Noida

Unit 5: GUÉRIDON SERVICE / LIVE COUNTER SETUP

–

Mise-en-place for Guéridon Service

Presentation of trolley

Guéridon Service: Soups, Grilled Sole, Roast Chicken

Flambé Work: Banana Flambé, Pineapple Flambé, Crepe Suzette

Service of Fresh Fruits like Pineapple, Banana, Orange

Making and presenting Salads and dressings: Caesar Salad, Waldorf Salad

***

14 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA305- ROOMS DIVISION MANAGEMENT-I (THEORY)

1. Preamble

Course t

itle

Rooms Division Management

-

I (Theory)

Course

c

ode

BHA305

Credits

02

Number of hours per g

roup

30 class hours

2. Course Description

The success of any organization depends upon the effective control exercised. The different management

functions- planning, forecasting, budgeting and evaluating aid the smooth functioning of the rooms division

department. This module focuses on the development of managerial skills in the learner. Stimulus is provided for

building analytical and evaluatory skills. The concept of building and retaining customer loyalty will also be

introduced. To make the learner, become an effective manager at par with the contemporary times, the role of

artificial intelligence and its scope and implementation in the hotel industry will also be highlighted.

3. Learning Outcomes

By the end of the course, the learner will be able to

Knowledge

1. Explain the need for management functions.

2. Describe the method of calculating, and establishing room rates and room forecasts.

3. Explain the concept of Budgeting for operations.

4. Discuss the supervisory inspection process in Housekeeping.

5. Elaborate the process of addressing case studies.

Competencies

1. Establish room rates.

2. Predict room availability with the statistical data (short and long-term forecasting).

3. Prepare the Rooms Division Budget (revenue & expenditure).

4. Identify the variances and set targets for the next fiscal period.

5. Evaluate front office operations based on the identified parameters.

6. Inspect the Guest rooms and other public area.

7. Create customer loyalty by practicing strategies.

8. Execute a project in the industry with a focus on the use of AI in the hospitality sector.

Mindset

1. Appreciate the importance of management functions.

2. Appraise the role of statistical data in the contribution to profits.

3. Acknowledge the importance of Housekeeping supervisory procedures.

4. Recognize the value of Customer Loyalty to an organization.

15 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA305- ROOMS DIVISION MANAGEMENT-I (THEORY)

Unit 1:

MANAGEMENT FUNCTIONS

-

a)

Cycle

b)

Planning

c)

Establishing Rule of thumb

d)

Hubbarts formula

e) Market condition approach f) Forecasting- i. Importance ii. Factors iii. Forecast formulae (% of walk-ins,

stayover, overstay/ extended stay, understay/ early departure, no-shows) iv. Forecast forms

Unit 2:

BUDGETING

-

a)

Budget process (

Factors affecting budget planning)

b)

Types of budget

c)

Bud

geting

cycle d) Advantages & disadvantages of budgets e) Preparing the rooms division budget ( Forecasting revenue,

Estimating housekeeping expenses, Relining budgets & budgetary control)

Unit 3:

EVALUATING FRONT OFFICE OPERATIONS

-

a)

Daily operations report

b)

Occupancy ratios

c)

Rooms revenue analysis d) Hotel income statement e) Rooms division income statement f) Rooms division

budget report g) Rations and ratio standards

Unit 4:

SUPERVISION IN HOUSEKEEPING

-

a)

Duties of a supervis

or

b)

Guest room inspection

c)

Inspection

checklist d) Inspection of VIP guest rooms e) Inspection modules of commonly neglected areas f) Public area

inspection g) Guest room health management

Unit 5:

MANAGING RELATIONSHIP AND BUILDING LOYALTY

-

a)

Importance

b)

Concept of customer

-

loyalty c) Understanding guest-hotel relationship d) The wheel of Loyalty e) Foundation for Loyalty f) Strategies

for developing Loyalty g) Strategies for reducing customer Defection.

Artificial intelligence in the hospitality- a) Guest cycle b) Room design c) Public areas

***

16 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA306- ROOMS DIVISION MANAGEMENT-I (PRACTICAL)

Course

t

itle

Rooms Division Management

-

I (Practical)

Course

c

ode

BHA306

Credits

01

Number

of hours per g

roup

30 class hours

Unit 1:

MANAGEMENT FUNCTIONS

-

Numerical & Case study on management

Unit 2:

BUDGETING

-

Numerical & case study on Rooms division budget

Unit 3:

EVALUATING FRONT OFFICE OPERATIONS

-

Numerical & case study on evaluating various rooms

division activities

Unit 4:

SUPERVISION IN HOUSEKEEPING

-

Case study on Standard inspection procedures.

Team cleaning

Developing inspection checklist and snag list

Guest room and public area inspection

Unit 5:

MANAGING RELATIONSHIP AND BUILDING LOYALTY

Case study, research on Guest Loyalty Programs

Presentation based on scope of AI in hotels with respect to rooms division, Latest trends

***

17 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA307- FACILITY MANAGEMENT

1. Preamble

Course title

Facility Management

Course code

BHA307

Credits

02

Number of hours per g

roup

30 class hours

2. Course Description

The facility management is a new avenue where hotel management learners are finding job opportunities. 'Facility'

is a building such as a sports center, office or institution building that is built or maintained to permit individuals to

take an interest in work, games, amusement activities, exercises, pool activities, recreation center, offices, gym

etc. The term Facility Management includes all services required for the management of buildings and real estate

to maintain and increase their value. This includes integration of multi-disciplinary activities within the built

environment to provide maintenance support, project management and user management during the building life

cycle. Facility Management has an impact both upon people and property/workplace.

3. Learning Outcomes

By the end of the course, the learner will be able to

Knowledge

1. Explain the role and importance of facility management.

2. List the duties and responsibilities of the facility manager.

3. Write the building codes and regulations.

4. Elaborate the importance of control over operational expenses.

5. Explain the significance of automation in building maintenance.

6. Enlist the equipment essential for real-time monitoring of building space.

7. List ways for the care and maintenance of all equipment in the building.

8. Design Safety inspection checklist.

9. Design an emergency response plan.

10. Elaborate the services offered to people at a workplace.

11. Write vendor management techniques.

12. Explain the importance of on-site waste management and waste reduction techniques.

13. Illustrate the importance of brand management.

Competencies

1. Perform regular inspections of the building.

2. Monitor the safety and security of a building.

3. Timely access and initiate maintenance of all automated, semi-automated and non-automated devices and

equipment in a building.

4. Integrate building management software for real-time monitoring of all the activities in a building.

5. Arrange primary and support services for the people at the workplace.

18 | P a g e

National Council for Hotel Management & Catering Technology, Noida

6. Manage office moves and relocations.

7. Complete the green building certification.

8. Response to any security threat or emergency.

Mindset

1. Appreciate the importance of managing the facility.

2. Develop interest in green building practices.

3. Update the latest building safety and security equipment and technologies at the workplace.

BHA307- FACILITY MANAGEMENT

Unit 1:

INTRODUCTION TO FACILITY MANAGEMENT

-

a)

Role and importance of Facility Management

b)

Duties & responsibilities of facility manager: i. Staying updated on building codes & regulations ii. Ensuring

compliance with local and national standards iii. Maintaining documentation & records for a facility audit c)

Financial planning for facility operations d) Analyzing & optimizing operational expenses

Unit 2: FACILITY MAINTENANCE

-

a)

D

eveloping & implementing different maintenance programs

b)

Managing & maintaining equipment, machinery & facilities c) Extending the life of assets through proper care &

upkeep

Unit 3:

ENERGY

MANAGEMENT

-

a)

Monitoring & reducing energy consumption

b)

Implementing energy

efficient technologies & practices c) Integrating sustainable and green building initiatives d) Managing waste &

promoting recycling programs e) Obtaining green certifications for building

Unit 4: TECHNOLOGY INTEGRATION, SECURITY & ACCESS CONTROL

-

a)

Implementing facility

management software/ Building Management Software b) Utilizing IoT (Internet of Things) for real-time

monitoring c) Adopting smart building technologies for automation d) Controlling access to facility through

electronic systems e) Conducting regular safety inspection f) Responding to security incidents & managing

security protocol g) Implementing emergency response plan.

Unit 5: MANAGING SERVICES

-

a)

Providing

housekeeping and catering services

b)

Arranging support

services (Conveyance/ Special requirements booking) c) Managing office moves & relocation d) Selecting &

managing service providers & suppliers e) Negotiating & maintaining contracts for facility services f) Evaluating

vendor performance & ensuring service quality g) Brand management h) Creating a positive & comfortable work

environments.

***

19 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA308- RETAIL MANAGEMENT

1. Preamble

Course title

Retail Management

Course code

BHA308

Credits

02

Number of hours per group

30 class hours

2. Course Description

Retail Management is an elective course in the marketing field. This course intends to provide the learner with an

overview of the retail industry, concepts and processes. It will enable the learner to understand the areas of

accountability for a Retail Manager. This course will emphasize on the various elements related to retail mix, types

of retailers, multichannel retailing, consumer buying behaviour, retail marketing strategies, selecting retail site

locations, supply chain management, merchandising, pricing, store management, store layout & design and

customer service. This course will also emphasize the concepts of franchising, the legal and regulatory framework

of franchising. The course will focus on developing business ethics and prudence in making investment decisions

among the learners. Further, this course will also go through basics of retail analytics. The learners will also be

able to determine a level of interest in pursuing a career in retail and franchise management.

3. Learning Outcomes

By the end of the course, the learner will be able to

Knowledge

1. Define retail management.

2. List the career opportunities in the retail sector.

3. List various types of retail sectors.

4. Explain the principles of retail management.

5. Devise the hierarchy of retail outlets.

6. List the duties and responsibilities of retail staff.

7. Write about different retail formats.

8. Explain the concept of brand evaluation.

9. Write the characteristics of general merchandise.

10. Illustrate the significance of retail location evaluation.

11. Explain different types of store layouts.

12. List various retail strategies.

13. Illustrate the importance of pricing strategies.

14. Write out Supply Chain Management.

15. Explain the Customer Relation Management.

16. Explain the significance of Inventory Management.

Competencies

1. Apply working principles of retail management.

2. Efficiently allocate staff duties.

3. Evaluate brand value.

20 | P a g e

National Council for Hotel Management & Catering Technology, Noida

4. Generate computerized retail reports.

5. Identify various factors in store layout.

6. Prepare store layout based on customer perception.

7. Organize promotions and events.

8. Efficiently manage retailer-vendor collaboration.

9. Resolve customer complaints.

10. Devise growth strategies.

11. Understand the cash management systems of retail management.

Mindset

1. Appreciate the importance of marketing and promotion in retail management.

2. Advocate the role & importance of information systems in retail management.

3. Aspire for global retail recognition.

BHA308- RETAIL MANAGEMENT

Unit 1:

INTRODUCTION TO RETAIL MANAGEMENT

-

a)

Definition and career opportunities in retail

b)

Evolution of the retail industry c) Principles of retail management d) Types of retail: Organized & Unorganized

Sector e) Emerging trends f) Present retail environment g) Hierarchy of large and small retail outlets h) Daily

operations in a retail store i) Duties & responsibilities of retail Staff

Unit 2:

FORMATS OF RETAIL

-

a)

Introduction

b)

Retailer Characteristics

c)

Retail formats: i. Store

-

based ii.

Non-store based ii. Web-based d) Major Brands and their business evaluation e) General Merchandise

f) Computerized report generation: Various formats within store retailing

Unit 3:

STORE LAYOUT

-

a)

Type of Location

b)

Evaluation of location

c)

Store Layout

d)

Type of store Layout:

i. Grid ii. Free flow iii. Boutique iv. Loop v. herringbone vi. angular e) Store Image f) Importance of Planogram

g) Visual merchandising h) Elements of visual merchandising i) Type of Products j) Back of House Management

Unit 4:

PRICING STRATEGY

-

a)

Retail planning

& strategy

b)

Retail pricing strategies

c)

Vendor Management.

d) Marketing & Promotion: i. Nature and Scope ii. Understand the Retail Market/Target Market iii. Consumer

buying behaviour iv. Promotions & Events e) Growth Strategies: Market penetration and market expansion f)

Global retail strategies

Unit 5:

CASH MANAGEMENT

-

a)

Billing Process

b)

Banking Activities

c)

Imprest management

d)

Retail

Information System e) Supply Change Management (SCM): Collaboration between retailer & vendor f)

Customer Relationship Management (CRM) g) Customer Data Management h) Customer Complaints

Management i) Inventory management j) Life Cycle of Product k) Bar Coding l) Type of Audits

***

21 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA309- FOOD SCIENCE, NUTRITION & HYGIENE

1. Preamble

Course t

itle

Food Science, Nutrition & Hygiene

Course

c

ode

BHA309

Credits

02

Number of

h

ours per

group

30 class hours

2. Course Description

Food is a necessity of life and deserves to be safe in today’s scenario. Food safety is an important public health

issue as more than 200 diseases are spread through food and nearly 2.2 million people are estimated to die every

year globally due to food-borne and water-borne illnesses. Fortunately, most of the diseases are preventable,

provided adequate measures are followed from farm to fork. The present-day food supply worldwide has become

highly complex and consumers are demanding a wide variety of quality food that are not only convenient and

affordable, but are safe and wholesome too. Therefore food handlers and catering professionals should be

equipped with adequate knowledge of food safety and hygiene. This subject will be apt to gain knowledge of

nutrients that can help choose healthy options. After knowing this, a hospitality learner can plan meals for the

holistic development of our aging society. Thus all walks of life worldwide can be addressed for their healthy meals

with this subject.

3. Learning Outcomes

By the end of the course, the learner will be able to

Knowledge

1. Definition and scope of food science in relation to food chemistry.

2. Explain food microbiology and constituents of food.

3. Describe the importance of food safety in the context of public health and food trade.

4. Explain the food safety measures in the hospitality industry.

5. Describe storage conditions for food.

6. Elaborate on the hygiene aspects.

Competencies

1. Practices hygiene by applying its principles.

2. Explain the concepts of nutrition.

3. Apply concepts of nutrition in menu planning.

4. To distinguish between safe & unsafe food.

5. Elaborate the importance of nutrition in the hospitality sector.

6. Describe different nutrients, their sources & daily intake.

7. Explain the essentials of a balanced meal.

Mindset

1. Appreciate the need to provide safe food.

2. Advocate good hygiene practices to avoid the risks associated with unsafe food.

22 | P a g e

National Council for Hotel Management & Catering Technology, Noida

3. Promote the necessity of applied nutrition to succeed in the lucrative & modern world, health-centric food

services sector.

BHA309- FOOD SCIENCE, NUTRITION & HYGIENE

Unit 1: DEFINITION AND SCOPE OF FOOD SCIENCE

-

a)

Inter

-

relationship with food chemistry

b)

food

microbiology & food processing c) Constituents of food: i. True Solution ii. Suspension iii. Colloids d) Types of

Colloidal systems in food: i. Sol ii. Gel iii. Emulsion iv. Foam v. Solid Foam or Suspension vi. Aerosol e)

Carbohydrates: i. Classification ii. Effects of cooking on starch iii. Types of starches iv. Uses of carbohydrates

f) Proteins: i. Classification based on characterization & function ii. Functional properties of protein-rich food

(Gelatin, milk, egg, meat) iii. Commercial uses of proteins g) Fat & oils: i. Classification based on Origin &

Saturation ii. Rancidity iii. Reversion iv. Effect of heat on fats & oil v. Shortening vi. Uses of popular fats & oils

h) Flavour: i. Definition ii. Types iii. Uses of flavors in food preparation

Unit 2:

FOOD AND NUTRITION

-

a)

Introduction & Classification of Nutrients

b)

Micro Nutrients: Vitamins &

Minerals (Types, Food sources, Functions & Significance, Deficiency diseases) c) Balanced Diet: i. Definition

and its importance ii. Factors affecting a balanced diet (Age, Gender & Physiological state) d) Function of water

in maintaining health

Unit 3: FOOD HYGIENE, QUALITY ASSURANCE & FSSAI

-

a)

Personal, equipment & workstation hygiene

b)

CCPs (Critical Control Points) c) Hygiene in different catering establishments (Railways, airlines, restaurants,

QSR, Home delivery service) d) Quality Assurance: i. Characteristics of quality ii. Good manufacturing practices

iii. Total Quality Management iv. Risk assessment e) FSSAI- Role, functions & initiatives

Unit 4:

FOOD MICROBIOLOGY

-

a)

Microorganisms & their types (Viruses, bacteria, fungi, algae, parasites)

b)

Factors affecting the growth of microbes c) Benefits of microbes d) Food spoilage & preservation – techniques

& methods

Unit 5: CONSERVING

NUTRIENTS FOR FOOD SERVICE

OPERATIONS

-

a) Conserving nutrients during

Purchase, Storage (Perishable, semi perishable & non – perishable) & Food preparation (Pre-cooking & during

cooking) b) Pest control (Types, infestation, control & treatment) c) Recent concerns of nutrition: i. Organic

foods ii. Genetically Modified food iii. Novel foods iv. Functional foods v. Nutrition labels and health claims vi.

Dietary supplements and their health claims vii. Evaluation of nutritive-based products viii. New trends in food

packaging

***

23 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA310- BUSINESS COMMUNICATION

1. Preamble

Course

t

itle

Business Communication

Course

c

ode

BHA310

Credits

02

Number of

h

ours per group

30 class hours

2. Course description

Besides personality, written and verbal communication are essential prerequisites for a hotelier. This subject trains

future professionals to understand and deliver services as per guest expectations. This course also guides and

counsels learners toward achieving their career goals. The learner will develop skills to attend a job interview and

prepare a résumé with a cover letter upon completion of this course. The course will also enable the learner to

effectively use technology at the workplace for effective communication.

3. Learning Outcomes

By the end of the course, learners will be able to

Knowledge

1. Write the functions of communication.

2. Explain the importance of formal communication networking in an organization.

3. Illustrate grapevine.

4. Write different types of official letters.

5. Design résumé along with the cover letter.

6. Explain the importance of various office memorandums.

7. Transcribe office meeting reports.

8. Illustrate the significance of technology-based communication tools for better communication at the workplace.

9. Enlist the selection criteria for technology-based communication tools.

Competencies

1. Interact effectively in a variety of situations at the workplace.

2. Write official letters, reports & memorandums.

3. Develop written communication skills.

4. Design office brochures, advertisements & notices.

5. Write a résumé and cover letter.

6. Prepare and present a formal business report.

Mindset

1. Promote effective use of oral and written communication at the workplace.

2. Improve grammatical & communicative competence by practicing writing.

3. Develop interest in creative writing skills.

24 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA310- BUSINESS COMMUNICATION

Unit 1: ORGANIZATIONAL COMMUNICATION

-

a)

Definition

b)

Functions of business communication

c)

Principles of effective communication d) Types of communication: i. Formal Communication (Upward,

Downward, Horizontal and Diagonal) ii. Informal communication/ Grapevine

Unit 2: EFFECTIVE WRITING

-

a)

Importance of written communication

b)

Types of busin

ess message: i.

Positive ii. Negative iii. Neutral iv. Persuasive c) Stages of writing business message: i. Prewriting ii. Drafting iii.

Revising iii. Formatting v. Proofreading d) Types of writing: i. Expository Writing (Writing articles, newsletters,

instruction manuals, recipes) ii. Persuasive Writing (Writing company brochure, advertisement, notice,

recommendation letter) iii. Descriptive Writing (Writing diaries, personal journal, passage writing) iv. Narrative

Writing (Short stories, poems, memoirs, novels)

Unit 3: BUSINESS CORRESPONDENCE

-

a)

Principles of effective business correspondence: i. Reader

-

centric

approach ii. Note main points iii. Maintain appropriate tone iv. Write effective opening v. Write effective

conclusion b) Types and formats of business letters: i. Cover letter ii. Letter of recommendation iii. Letter of

acceptance iv. Job offer letter v. Apology letter c) Writing effective memo d) Types of office memorandum

Unit 4: BUSINESS REPORTS &

RÉSUMÉ WRITING

-

a)

Types of reports: i

. Formal ii. In formal

b)

Steps in

writing routine business report c) Parts of a report: i. Introductory, discussions ii. Summary/ Conclusion d)

Writing office meeting report e) Plagiarism f) Importance of résumé g) Format of résumé h) Guidelines for

resume writing i) Write résumé

Unit 5: TECHNOLOGY

-

ENABLED BUSINESS COMMUNICATION

-

a)

Use of technology

-

based

communication tools: i. Telephone/ Voicemail ii. Internet-enabled desktop/ laptop (Email etiquette, Netiquette:

Ethical Web Browsing, Social Networking, Online product marketing) iii. Conferencing (Audio conferencing,

Video conferencing, Web conferencing) b) Criteria for selection of appropriate communication technology c)

Positive & negative impact of communication technology at the workplace

***

25 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA311- HOTEL ACCOUNTING SKILLS

1. Preamble

Course t

itle

Hotel Accounting Skills

Course

c

ode

BHA311

Credits

02

Number of

h

ours per group

30 class hours

2. Course Description

Introduction to Accounting explores the field of accounting, covering the process of recording, analyzing,

classifying, summarizing, and communicating accounting information. Learner will have the opportunity to learn

how to interpret and formulate financial information for use in management decision-making.

3. Learning Outcomes

By the end of the course, the learner will be able to

Knowledge

1. Define and classify Accounting.

2. Explain the Double entry system.

3. Differentiate between journal and ledger.

4. Explain trial balance and write the advantages and disadvantages of trial balance.

5. Read financial statement of a company.

6. Explain uniform system of accounts for hotels.

Competencies

1. Write ledger and prepare trial & balance.

2. Prepare a financial statement.

3. Prepare Departmental schedules under a uniform system of accounts for hotels.

Mindset

1. Appreciate the importance of the uniform system of accounts for hotels.

2. Advocate the importance of good accounting practices.

26 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA311- HOTEL ACCOUNTING SKILLS

Unit 1:

INTRODUCTION TO ACCOUNTING

-

a)

Meaning and Definition of Accounting

b)

Objectives of

Accounting c) Double Entry System d) Accounting Terminology e) Classification of Accounts f) Rules of Debit

and Credit g) Accounting concepts and Convention

Unit 2:

JOURNAL & LEDGER

-

Journal: a) Meaning b) Format of Journal c) Advantages d) Practicals

Ledger: a) Meaning b) Format c) Posting d) Practicals

Unit 3:

TRIAL BALANCE

-

a)

Meaning

b)

Objectives

c)

Advantages & Limitations

Practicals a) Capital and revenue expenditure b) Meaning and examples c) Distinctions

Unit 4:

FINANCIAL STATEMENTS

-

a)

Meaning

b)

Types

c)

Objective

d)

Preparation of Financial Statements

(Without Adjustments) e) Practicals

Unit 5:

UNIFORM SYSTEM OF ACCOUNTS FOR HOTELS (USOA)

-

a)

Meaning

b)

Advantages

c)

Preparation

of Income statement under USOA d) Preparation of Departmental Schedule under USOA e) Practicals

Departmental Accounting- a) Meaning b) Objectives c) Advantages d) Cost Allocation and Cost Apportionment

e) Preparation of Departmental Income Statement f) Practicals

***

27 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA401- INDUSTRIAL TRAINING FEEDBACK APPRAISAL

1. Preamble

Course t

itle

Industrial Training Feedback Appraisal

Course c

ode

BHA401

Credits

12

Total Industrial Training

102 Days

2. Course Description

This course is designed to assess the trade knowledge and skills, a learner/trainee acquires by undergoing 17

weeks of Industrial Training from a Star Classified hotel. The learner/trainee will get on-the-job training in Food

Production, Food & Beverage Service, and Rooms Division Department of the hotel. This course opens the window

to explore the latest trends in hotels and hospitality business. It also offers an opportunity for the learners to acquire

specialized skills from the experts in the industry. Also, this course envisions to facilitate the learner to choose the

department of their choice in which they would pursue their career in the future.

3. Learning Outcomes

By the end of the course, the learner/trainee will be able to relate to the various job activities performed in different

core and ancillary departments of the hotel. They will efficiently perform trade practicals at the institute and will

develop confidence to manage various events, seminars and workshops arranged at the institute. This course will

help the learner to explore new job opportunities offered by hotels and the tourism sector.

Guidelines for Industrial Training Feedback Appraisal

1. The objective of Industrial Training is to allow learners to work and learn from the actual working environment

of a hotel. The institute must motivate, develop and build confidence amongst the learners to seek industrial

training in Star Classified Hotels. The learner must fulfill the attendance criteria prescribed in the Examination

Rules and also get trained in Food Production, Food & Beverage Service, Housekeeping & Front Office

Department of the hotel.

2. The learner/trainee must maintain discipline at the workplace and industriously complete the training in all

core departments. They must obtain duly filled Performance Appraisal Forms from the respective department

head/ supervisor.

3. On completion of the course, the institute must mark the learner/trainee in the Performa provided for Industrial

Training Feedback Appraisal. The learner has to submit the Performance Appraisal Form of all departments.

4. The institute must divide the B.Sc. HHA Second year batch into two groups; Odd Semester and Even

Semester. There will be no interchange of the learner/trainee from one batch to another and vice versa.

28 | P a g e

National Council for Hotel Management & Catering Technology, Noida

Responsibilities of Learner/Trainee

The learner/ trainee must display the following competencies at the workplace

1. Maintain punctuality at the workplace.

2. Keep the training logbook up-to-date.

3. Attentively take part in the duties assigned.

4. Maintain high standards/quality of work.

5. Interact positively with the hotel staff & guests.

6. Exhibit honesty and loyalty towards the training.

7. Perform skill-oriented tasks diligently.

8. Regularly attend the training review sessions/classes.

9. Take the initiative to do a variety of work.

10. Adhere to the prescribed departmental training schedule.

11. Timely get the Performance Appraisals Forms signed by the Head of Department/ Supervisor or Training

Manager.

12. On completion of Industrial Training, hand over the Performance Appraisal Forms to the training coordinator

of the Institute for evaluation of this course.

Responsibilities of the Institute

The institute must

1. Facilitate learners to undergo Industrial training at Star Classified Hotel.

2. Inform that change of IT hotel is not permitted if the learner has been interviewed, selected and has accepted

the offer.

3. Conduct proper briefing to learners before the industrial training.

4. Sensitize learners towards the industry environment and expectations.

5. Notify the details of the training schedule to the learner.

6. Coordinate regularly with the hotel/ training manager.

7. Visit the hotel, wherever possible, to check the performance of trainees.

8. Amicably handle any problem/differences between the trainees and the hotel.

9. Regularly collect feedback from the students during and after the training.

10. Brief the significance of appraisals and the marking mechanism of the course.

11. Ensure learners/trainees must procure a Training Completion Certificate from the hotel before joining the

institute.

Responsibilities of the Hotel

The hotel must provide the learner/ trainee with

1. Organize formal induction and orientation programs for the learners/ trainees.

2. Provide a standardized training module.

3. Assign a structured training schedule.

4. Provide cordial working conditions for the learners/trainees.

5. Allow the learners/trainees to interact with the guest.

6. Inform the institute about truant trainees.

7. Address any work-related discomfort or complaints reported by the learners/trainees.

8. Update the institute about the performance of the learners/trainees during and after training.

9. Maintain attendance of the learners/trainees during training.

10. Encourage the learners/trainees to complete their log book, training report and departmental performance

appraisals.

11. Issue the Completion Certificate to trainees on the last day of training.

***

29 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA401- INDUSTRIAL TRAINING FEEDBACK APPRAISAL

PERFORMANCE APPRAISAL FORM

Department: F&BS / FP / HK / FO

Name of Student: ___________________________

NCHM&CT Roll No: _________________________

Academic Chapter:

_________________________

Dura

tion:_________________________

______

___

Name of the Hotel: _______________________________________________________________________

From:_________

_____________________________

To:

______________________________________

GRADING CRITERIA

The department head or supervisor must grade the learner/trainee on the given criteria. Please mark with

(✔) on the 5-point rating scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), 1 (Poor).

Assessment Criteria

Grade Obtained

1.

Personal Grooming

Clean uniform, Personal hygiene, Dental care, Skin

care, Nail care & Hair care

5 4 3 2 1

2.

Punctuality & Attendance

Attends assigned tasks on time, Consistent in

showing up on scheduled shifts

5 4 3 2 1

3. Oral Communication

Interacts positively with staff and guests, Always

mindful in choice of words and language at the

workplace

5 4 3 2 1

4. Non

-

verbal

Communication

Display confident body language, Keeps pleasing

facial expressions, Maintains eye contact during

interactions, Attentive listener

5 4 3 2 1

5.

Written Communication

Make notes of instructions given by superior at the

workplace, Note guest orders, messages for guests

and staff, Write log book and department report

5 4 3 2 1

30 | P a g e

National Council for Hotel Management & Catering Technology, Noida

6.

Cross

-

Cultural Communication

Respectfully deals with guests and staff from

different cultural backgrounds, Tolerant towards

different economic, educational, linguistic, gender,

religious & social variables, Quick to learn & adapt

to new regional or foreign languages, cuisines &

cultures

5 4 3 2 1

7. Accountability

Honest and strong moral values, Takes

responsibility at work, Admits mistakes if

committed, Positively handles any adverse

situation

5 4 3 2 1

8. Etiquettes & Manners

Use proper greetings, Talk politely, display self-

control and good faith behaviour & help others

5 4 3 2 1

9. Technology Acumen

Able to work on computers and departmental

software applications, Understand, analyze &

interpret department data and generate reports

5 4 3 2 1

10. Department Oriented Skills

Participate actively in tasks assigned, Demonstrate

willingness to learn new tasks or concepts,

Positively seek knowledge on a topic or area of

work, Work driven and committed

5 4 3 2 1

Total Grade =_______/ 50

Name of Appraiser:

__________________________________

_____________

Signature:

______________________________________________

Designation of Appraiser:

_______________________________________________

Date of Issue:

______________________________________________

Signature of the

Trainee:________________________________________

Date of Submission:

______________________________________________

***

31 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA401- INDUSTRIAL TRAINING FEEDBACK APPRAISAL

PERFORMA

Name of the Trainee:

______________________________________

______

NCHM&CT Roll No:

______________________________________________

Name of the Hotel:

___________________

_________________________________________________

________

___

Training

From:

________

______________

__

_______

Training

T

ill

:

__________________________

____

EVALUATION OF I

NDUSTRIAL

T

RAINING

( 200 Marks)

Evaluation factors

F&BS

Maximum

Grade (5)

FP

Maximum

Grade (5)

HK

Maximum

Grade (5)

FO

Maximum

Grade (5)

G

rade

obtained/

Total

Marks

(5 X 4= 20 Marks)

1.

Personal Grooming

2.

Punctuality & Attendance

3.

Oral Communication

4.

Non

-

Verbal Communication

5.

Written

Communication

6.

Cross

-

Cultural Communication

7.

Accountability

8.

Etiquettes & Manners

9.

Technology Acumen

10.

Department Oriented Skills

Total Marks obtained

out of 200 Marks

Assessed By: ______________________________

Designation:________________________________

Signature: _________________________________

Date: _____________________________________

***

32 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA402- INDUSTRIAL TRAINING PROJECT REPORT

1. Preamble

Course t

itle

Industrial Training

Project Report

Course

c

ode

BHA

402

Credits

08

Total Industrial Training

102 days

2. Course Description

In this course, all the tasks related to the various core and ancillary departments of a hotel are recorded in the log

book which later the learner may refer to frame the final Industrial Training Report for submission. The purpose of

this course is to inculcate the habit of observing various departmental activities and noting them down for future

reference.

This course will help the learners /trainees to draw conclusions related to the techniques learned, the skills acquired

and the contribution made to the hotel environment through the on-the-job industrial training experience.

3. Learning Outcomes

On completion of this course, the learner will be confident to design the Industrial Training Project Report and

present it to the bench of experts at the Institute. They will be able to complete their industrial training log book by

the end of the industrial training, collect their departmental appraisals and industrial training completion certificate

from the hotel and duly submit it to the institute for evaluation.

This course will enable the learner to have work-oriented discussions with the panel of experts during its evaluation.

Guidelines for Industrial Training Project Report

1. The learner has to submit the industrial training report, logbook, departmental appreciation letter (if any),

participation certificate in special event (if any) and attendance record.

2. The report should be coherent, clear and concise.

3. The report should illustrate appropriately labeled tables, diagrams and pictures from the industry (if any).

4. The report should be within 20 to 40 pages.

5. Report writing content:

a. Title page

b. Acknowledgment

c. Table of contents

d. Table of abbreviation

e. Introduction: Brief about hotel, training objectives and work assigned

f. Technical Section: Various departments, key functions and proficiency acquired

g. Conclusion

h. References

i. Page Number

33 | P a g e

National Council for Hotel Management & Catering Technology, Noida

6. The report should be an original work.

7. The PowerPoint presentation must be submitted along with the report for assessment.

8. The PowerPoint presentation should not exceed more than 20 slides.

***

34 | P a g e

National Council for Hotel Management & Catering Technology, Noida

BHA402- INDUSTRIAL TRAINING PROJECT REPORT

EVALUATION OF INDUSTRIAL TRAINING REPORT (100 Marks)

Name of the Trainee:

____________________________________________

___

NCHM&CT Roll No:

______________________________________________

Name of the Hotel: ___________________

____________________________________________________

________

Training

From:

________

________________

_____

Training

T

ill

:

_________________

____

_____________

Evaluation of Written IT Report (A) (60 Marks)

Marks Division/

evaluation factors

Explanation

Maximum

marks

Marks

obtained

Report Format

Sequencing of departments into c

hapter

s, Clarity in

understanding the departmental functions, Detailing of

subtopics, Use of tables, charts and references

15

Description of

workplace

Understanding of industry,

Functioning

of core and

ancillary departments, Major activities carried out by

various departments

15

Analysis of job

Legible log book,

Critical analysis of

jobs

performed

within the departments

1

0

Conclusion

Key lesson

learned/ skills acquired

10

Participation

Attendance

record

,

A

ppreciation certificate (if any)

,

Participation certification in special events (if any)

10

35 | P a g e

National Council for Hotel Management & Catering Technology, Noida

Evaluation of Presentation (B) (40 Marks)

Presentation skills

Personal g

rooming,

Mannerisms

& body language

,

Articulation of voice, Audience interaction.

15

Organizing

presentation

Sequencing of content in Slides,

Quality of

content,

Effective use of allotted time.

15

Overall impression

Confident in presenting IT report, Clarity about

the

functioning of the hotel business.

10

Grand Total

(A+B)

100

Assessed By: ______________________________

Designation:________________________________

Signature: _________________________________

Date: _____________________________________

***

SEMESTER – III/IV (18 WEEKS)
MINIMUM CONTACT HOURS FOR EACH SUBJECT

WEEKLY TEACHING SCHEME (18 WEEKS)

EXAMINATION SCHEME

3^RD/4^TH SEMESTER TEACHING & EXAMINATION SCHEME

Important Links

About FHRAI - IHM

Campus

General Enquiry

Contact Admission Cell

Mobile: 09810781960

Telephone: 0120 - 2978029

e-mail: admission@fhrai-ihm.com

Address

FHRAI Institute of Hospitality Management Plot - 45, Knowledge Park III, Greater Noida, Uttar Pradesh 201310

e-mail: director@fhrai-ihm.com

SEMESTER – III/IV (18 WEEKS)MINIMUM CONTACT HOURS FOR EACH SUBJECT

WEEKLY TEACHING SCHEME (18 WEEKS)

EXAMINATION SCHEME

3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME

Important Links

About FHRAI - IHM

Campus

General Enquiry

Contact Admission Cell

Mobile: 09810781960

Telephone: 0120 - 2978029

e-mail: admission@fhrai-ihm.com

Address

FHRAI Institute of Hospitality Management Plot - 45, Knowledge Park III, Greater Noida, Uttar Pradesh 201310

e-mail: director@fhrai-ihm.com

General Query Form

General Enquiry Form

SEMESTER – III/IV (18 WEEKS)
MINIMUM CONTACT HOURS FOR EACH SUBJECT

3^RD/4^TH SEMESTER TEACHING & EXAMINATION SCHEME