Bachelor of Hotel Management
First Year
English
- Text for detailed study
- Grammar and comprehension
- Composition and Correspondence
- Oral Communication
French
- Lessons 1 to 50 of cours de Langue et de Civilization FRANCAISES I by G Mauger
Food Production - I
- Culinary history
- Aims and objectives of cooking food
- Organization and Hierarchy
- Preparation of ingredients
- Spices, Herbs, Condiments, Indian Masalas, Coloring, Seasonings and Flavoring
- Non - alcoholic Beverages - Hot and Cold
- Heat Transfer, Cooking Methods and Cooking Fuels
- Kitchen and Bakery Equipment and Tools
- Stock
- Breakfast Cooking
Food And Beverage Service - I
- Introduction
- Structure of the F & B service department
- Operating Equipment
- Types Of Services
- Types of menus
- a) Menu Planning b) Accompaniments
- Ancillary areas
- Types of meals
- Kitchen Stewarding
- Room Service / Coffee Shop / Speciality Restaurant
Accommodation Operation - I
- Introduction to Housekeeping Department
- Cleaning and Maintenance of Guest Rooms / Areas
- Cleaning of Guest Rooms
- Cleaning of Public Areas
- Management of Linen
- Management of Uniforms
- Fabrics and Fibre
- Laundry
- Stain Removal
- Functions of Housekeeping
Department Front Office Management - I
- Introduction to the Hospitality Industry
- The Accommodation Product
- The Hotel Guest and Aspect of service
- The Front Office Department
- Front Office Salesmanship
- Reservation Operations
- Reservation Management
- Hotel Operations - Legal Aspects
- Front Office Security Functions
Hygiene and Sanitation
- Personal Hygiene
- Water
- Hygiene in the kitchen
- Dish Washing and Garbage Disposal
- Hygiene in storage of raw and cooked foods
- Food contamination, poisoning and food borne diseases
- Hygiene in building and pest control
- First Aid
