Bachelor of Hotel Management
Second Year
Front Office Management - II
- Registration / Check - In procedures.
- Registration - other aspects
- Information / Bell Desk
- Telephone / Telex / Fax services
- Guest-relations and Social Skills
- Front Office Accounting
- The Check - out Procedures
- Credit Control
- · Front Office Statistics and Reports, Analysis and Inferences
- Yield Management
Accommodation Operations - II
- Housekeeping - General
- Planning of Housekeeping Department
- Organization of Housekeeping Department
- Training and Scheduling Housekeeping Staff
- Housekeeping Controls
- Safety and Security
- Pest Control
- Flower Arrangements
- Design
- Interior Decor
Food Production - II
- Soups and Starters
- Sauces
- Cereals and Farinaceous Products
- Milk and Milk Products - Cheese
- Fats and Oils
- Vegetables, Pulses and Fruits
- Fish
- Meat and Eggs
Food and Beverage Service - II
- Classification Of Beverages
- Non - alcoholic Beverages
- Wine
- Beer
- Spirits
- Aperitifs and Liqueurs
- Cocktails
- Bar Operations
Nutrition and Food Science
- Fundamentals of Nutrition
- Classification of Raw materials and Food Groups
- Effects of Heat on food and its nutrients
- Food Preservation
- Food Additives and Leavening Agents
- Adulteration
- Dietetics Hotel Accounting
- Introduction of Basics
- Subsidiary Books
- Cash Books
- Bank Reconciliation Accounts
- Final Accounts
- Theory of Hotel Accounting
- Management Information System (MIS)
Hotel Economics
- Some fundamental concepts of Economics
- Business Economics in Hotel Industry
- Demand Analysis
- Supply
- Cost Output Relationship
- Revenue Concepts
- Price Analysis
- Indian Economy and Hotel Industry
- Economic Problems Fluctuations
- Entrepreneur and Small Business
