C BSc Hospitality Studies Sem III IV Syllabus Mumbai University by munotes
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies) SEMESTER – III/IV
Page 1 of 40
L P T L P T L P T L P T Total L P T Total
USHO301Food Production & Patisserie
III3 4 - 45 60 - 45 60 - 25 10 - 140 2 2 - 4
USHO302 Food & Beverage Service III 3 4 - 45 60 - 45 60 - 25 10 - 140 2 2 - 4
USHO303 Front Office III 3 - - 45 - - 45 - - 25 - - 70 2 - - 2
USHO304 Housekeeping III 3 - - 45 - - 45 - - 25 - - 70 2 - - 2
USHO305Rooms Division
Management(Practicals)-III- 4 - 60 - - 60 10 70 - 2 - 2
USHO306Hotel Accountancy & Cost
Control3 - - 45 - - 45 - - 25 - - 70 2 - - 2
USHO307Hospitality Law & Human
Resource Management3 - - 45 - - 45 - - 25 - - 70 2 - - 2
USHO308Management Information
System in Hospitality Industry3 - - 45 - - 45 - - 25 - - 70 2 - - 2
Total 21 12 - 315 180 - 315 180 - 175 30 - 700 14 6 - 20
L one lecture / period of 60 minutes (1 hr.) P Practical T Tutorial
Notional includes time spent in library / home / other institutions for preparation and writing of assignments,Semester III/IV - B.Sc. Hospitality StudiesStudents will be sent for Industrial Training either during the IIIrd or IVth semester as per the convenience of Industry/Institute.
Classes will be conducted for the batch of students not undergoing Industrial Training.
Course
CodeNotional
SubjectClass Room Instruction Face to Face
Per Week Per Sem Per Sem HrsCredits
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 2 of 40
FOOD PRODUCTION & PATISSERIE –III/IV (Theory)
Name of the Programme Duration Semester Course/
Course
Code
B.Sc. in Hospitality Studies Six Semesters III/IV Food
Production
& Patisserie -
II(USHO
301)
Course Code Title Credits
USHO 301 Food Production &
Patisserie -III/IV 2+2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes
duration
Theory Practical
Actual Contact 3 4
Credit 2 2
Class Roo m Instruction Face to Face Notional Credits
Per Week Per Sem Per Sem Hrs
L P T L P T L P T L P T Total L P T Total
3 4 - 45 60 - 45 60 - 25 10 - 140 2 2 - 4
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 3 of 40
OBJECTIVES: To get trained on various aspects of regional Indian c uisine – Quantity Food Production
(QFP)
Contents of syllabus for USHO 3 01
UNIT
NO. Ch.No. TOPIC Hrs.
01 1 MENU PLANNING & ITS TYPES (QFP)
Basic Menu Planning – Recapitulation, Special emphasis on Quantity
Food Production, Planning of Menus for various categories, such as:
- Institutional & Industrial Catering (School / College, Canteen,
Industrial Workers.)
- Hospital Catering (Diet Menu, Importance of Hygiene.)
- Off Premises Catering (Outdoor Parties, Theme Dinner, and Food
Festival.)
Parameters of Quant ity Food Menu Planning.
07
2 Indian Culinary Terms 04
3 INTRODUCTION TO CAKE MAKING:
Elements in Cake Making, Role of each Element in Cake Making,
Methods of Cake Making, Recipes for Basic Cakes, Faults in Cake
Making, Recipe Balancing.
04
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 4 of 40
UNIT
NO. Ch.No. TOPIC Hrs.
02 4) EQUIPMENT (QFP)
Quality of Equipment used, Specification of Equipment, Heat and Cold
Generating Equipment, Maintenance of Equipment
List: -
1. Mixers 2. Grinders
3. High Pressure Gas Burner 4. Ovens
5. Grillers 6. Knives
7. Choppers 8. Peelers (Potato)
9. Brat Pan 10. Bulk Boilers
11. Steamers 12. Walk in Coolers / Walk in
Freezers / Deep Freezers
13. Tandoor 14. Storage & Receiving Quays
15. Griddle Plate
Modern Developments in Equipment Man ufacturing. 3
5) QUANTITY PURCHASE AND STORAGE (QFP)
Introduction of Purchasing, Purchasing System, Purchase Specifications,
Purchasing Techniques, Duties of Purchase Officer & Store Keeper,
Storage. 3
6) INDENTING (QFP)
Principles of Indenting, Quant ities / Portions for Bulk Production,
Conversion of Recipes for Indenting, Practical difficulties involved in
Indenting. 5
7) Pastry:
Recipes, Method of Preparation, Differences, Uses of each Pastry, Care
to be taken while preparing Pastry, Role of each Ingredient,
Temperature of Baking the following Pastries, Short Crust, Choux Pastry,
Laminated, Hot Water / Rough Puff.
04
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 5 of 40
UNIT
NO. Ch.No. TOPIC Hrs.
03 8) INDIAN COOKERY (QFP)
Introduction to Regional Cooking:
1) Factors affecting eating habi ts.
2) Heritage of Indian Cuisine.
3) Regional Commodities, Spices & Masalas (Wet & Dry).
4) Geographical location, Historical background, Availability of raw
material (seasonal), Equipment and fuel (special), Staple diet,
Speciality Cuisine, Food prepared for fest ivals and occasions of the
following states: - Andhra Pradesh / Hyderabad, Bengal, Goa,
Gujarat, Karnataka, Kashmir, Kerala / Malabari, Madhya Pradesh,
Maharashtra / Malwani, North Eastern States, Punjab, Rajasthan,
Tamilnadu / Chettinad, Uttar Pradesh / Dum & Avadh / Lucknawi,
Also Communities / Styles such as : Parsee, Bohra & Indian Gravies. 12
9) VOLUME FEEDING (QFP)
Institutional & Industrial Feeding, Banquet and Buffet. 03
INDIAN CULINARY TERMS:
1. Imarti
2. Baffad
3. BalUSHO hi
4. Bharta
5. Baghar
6. Bhunao
7. Bonda
8. Biryani
9. Bhaturas
10. Sheera
11. Charoli
12. Cocum
13. Dagad Phool
14. Dhansak
15. Dahibhalla 16. Dhuanaar
17. Dum
18. Dum Pukht
19. Gaujas
20. Gustaba
21. Aappam
22. Jalebi
23. Kabab
24. Kalia
25. Kesari
26. Khoa
27. Kofta
28. Panch Phoran
29. Loochi / Luchi
30. Macher Jhol 31. Marinade
32. Moilee
33. Murgh Musallam
34. Mutanjan
35. Mulligutwanny Curry
36. Naan
37. Neera
38. Nargisi Kofta Curry
39. Pachadi
40. Paneer
41. Payasam
42. Phirnee
43. Pulao
44. Chingri Malai Curry
45. Palak Mutton / Chicken
46. Quabarga
47. Rabri
48. Raita
49. Rasam
50. Roomali Roti
51. Rogan Josh
52. Rista
53. Rasgullas
54. Shami Kebab
55. Shrikhand
56. Seekh Kebab
57. Sandesh
58. Toddy
59. Vindaloo
60. Wark
61. Zarda
62. Ratan Jog
ASSIGNMENTS
Students have to do at least four group assignments on Indian Regional Cuisine.
REFERENCES
1. Thangam Philips - Modern Cookery Vol. 1 - Orient Longman - 1997
2. A. L. Cracknell and R.J. Kanfmann - Practical Professional Cookery - Macmillan – 1992
3. Anthony O’Reilly - Cookery Manual - Pitman Publishing –1993.
4. Victor Cererem, Ronald Kinton, David Foskett - Practical Cookery - Aodder & Stonghton –
1999
5. David R. Stevenson - Basic Cookery - Stanley Thornes (Publishes) Ltd. –1991
6. REBO Productions - Encyclopedia of Bakery - Rebo Publishers – 1999
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
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7. Robert T. Marshall, W. S. Arbuckle - Ice Cream - ITP International Thomson Publishing -
1996.
8. Malcolm Stogo - Ice Cream & Frozen Desserts - John Wiley & Sons, Inc - 1997
9. L. G. Nicolelb, J Dinsd ale - Basic Pastry Work Techniques - Hodder & Stoughton - 1991.
10. Mohini Sethi, Surjeet Malhan - Catering Management (An Integrated Approach) - Wiley
Easter Limited - 1993.
11. Robert Bradnock - India Handbook - Footprint Handbook - 2000.
12. Ranjit Rai - Tandoor (The Great Indian Barbeque) - Viking - 1995.
13. Satarupa Banerjee - Book of Indian Sweets - Rupa & Co - 1994.
14. Digvijaya Singh - Cooking Delights of The Maharajas - Vakils, Fetter & Simons Ltd. - 1995
15. Master Chefs of the Ashoka Group - Royal Indian Recipes - J. G. Press - 1995.
16. Purobi Babbar - Rotis & Naans of India - Vakil Fetter & Simon Ltd. - 1994.
17. Inder Singh Kalra - Prashad, Cooking with the Indian Masters - Allied Publishers Ltd. - 1993.
18. Devaki Babbar - Gujrat Nu Jaman - India Book House - 1996.
19. Chandra Padmanabhan - Dakshin - Harper Oollins – 1995.
20. Jeroo Mehta - Parsi Guisine - Vakil, Fetter & Simons Ltd. - 1993.
21. Hegde - Manglorean Cuisine - India Book House – 1994.
22. Gilda Mendonsa - The Best of Goan Cooking - UBS Publishers Distributors Ltd. – 1995.
23. Neerja - Kashmiri Cooking - Penguin Books - 1995.
24. Madhur Jaffery - A Taste of India - Pavillion Books Ltd., - 1985.
25. Minakshie Das Gupta - The Bengal Cook Book - UBS Publishe rs Distributors Ltd. – 1998.
26. Kaumudi Marathe - Maharshtrian Cuisine - Business Publications Inc. – 1999.
27. Food Production Operation – Parvinder S. Bali.
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SEMESTER – III/IV Page 7 of 40
(Food Production Practical)
Each institute will prepare their own me nus as per the pattern given below. Well -known and
authentic dishes from particular region should be included while compiling the menu.
States
1. Andhra Pradesh / Hyderabadi
2. Bengal & North Eastern States
3. Goa
4. Gujarat / Parsi / Bohri
5. Karnataka
6. Kashmir
7. Kerala / Malabari
8. Maharashtra / Malvani
9. Punjab
10. Rajasthan
11. Tamil Nadu / Chettinad
12. Uttar Pradesh / Dum & Avadh / Lucknavi
BAKERY & CONFECTIONERY PRACTICAL
Demonstration of the following
Cakes – 4 varieties
Pastries – Short Crust, Puff Pastry, Flaky Pastry & Choux Pastry
Cookies – 6 varieties
FOOD PRODUCTION PRACTICAL MENUS – SEMESTER 3 or 4
MENU
NO. PRACTICAL
TOPIC Any 6 dishes per Menu (Prepare any 1 or 2 dishes per course)
1 Andhra
Pradesh /
Hyderabadi
Cuisine Starter
Options: Shammi Kebab / Shikampuri Kebab
Main Course
Options: Tamater ka Kut / Mirchi ka Salan/ Baghara Baingan/
Burhani/ Achari Gosht/ Nehari/ Haleem/ Khichra/ Murgh
Malai Korma
Breads, Rice &
Dal Options: Sheermal/ Bakharkhani/ Khameeri Roti/ Hyderabadi
Biryani/ Sofyani Biryani/ Qabooli/ K hatti Dal
Dessert
Options: Double ka Meetha/ Khubani ka Meetha/ Sheer Qurma/
Gil e Firdaus
2 North
Eastern
States /
Bengali
Cuisine Starter
Options: Begun Bhaja/ Panthar Ghugni/ Alu Chop/ Egg Roll
Main Course
Options: Shukto/ Alu Posto/ Palak Panch Phoran / PanchMishali
Charchari/ Macher Jhol/ macher Kalia/ Doi Mach/
Chingri Malai Kari/ Mangsho
Breads, Rice &
Dal Options: Luchi/ Dhakai Paratha/ Ghee Bhat/ Cholar Dal/ Mishti
Mug Dal
Dessert
Options: Gulab jamun/ Balu Shahi/ Rasmalai/ Mishti Doi
3 Goan
Cuisine Soup & Starter
Options: Caldo Verde/ Sopa Grossa/ Rissois de Camarao/
Stuffed Prawn Papad/Goan Fried Fish/Pomfret
Recheiado/ Prawn Balchao/ Kismur
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Main Course
Options: Goan Fish Curry/ Amottik Fish Curry/ Sorpotel/ Vindaloo/
Baffat/ Chi cken Cafreal/ Galina Xacuti
Breads, Rice &
Dal Options: Sannas/ Pav/ Boiled Rice/Coconut Rice/ Daali Thoy
Dessert
Options: Neureos/ Coconut Bhatt/ Bebinca/Dodol/Perada
4 Gujarati
Cuisine Starter
Options: Dhokla/Patra/Muthiya
Main Course
Options: Oondhiya/ Sev Tameta nu Shaak/ Tuvar Ringna nu
Shaak/ Flower Batata nu Shaak
Breads, Rice &
Dal Options: Thepla/Rotla/Munga Dal Khichdi/ Vagheral Bhaat/
Shaakwala Bhaat/ Dal Dhokli/ Kadhi
Dessert
Options: Basundi/ Dudh Paak/ Mohan Thaal/ Gor Papdi
5 Bohri Cuisine Starter
Options: Shammi kebab/ Kheema Samosa/ Kheema Pattice/
Kheema Cutlet (with mint chutney)
Main Course
Options: Alishan Baingan/ Bohri Chicken Kari/ White Mutton kari/
Dabba Gosht
Rice & Dal
Options: Chawal/ Khada Masala Pulav/ Kh eema Pulav/
Dal/Palidu
Dessert
Options: Thuli/Malido
6 Parsi
Cuisine Starter
Options: Papeta nu Pattice/ Papeta ne Cheese na Pattice/ Eda
Chutney na pattice
Main Course
Options: Kolmi no Patio/ Saas ni Macchi/ Salli Murghi/ Patra ni
Macchi/ Margi na Farcha/ Mutton Dhansaak
Rice/ Dal
Option: Dhan (steam rice)/ Brown Rice/Dar
Dessert
Options: Lagan nu Custard/ Kopra Pak
FOOD PRODUCTION PRACTICAL MENUS – SEMESTER 3 or 4
MENU
NO. PRACTICAL
TOPIC Any 6 dishes per Menu (Prepare any 1 or 2 dishe s per course)
7 Karnataka
Cuisine Starter
Option: Alu Bonda
Main Course
Options: Uppu Curry/ Chana Ghashi/ Upkari/ Koli Gassi/
Mangalorean Fish Curry
Bread & Rice
Options: Jolada(Jwar Roti)/ Neer Dosa/ Bisi Bele Huliana
Dessert
Options: Worne/ Ch iroti
8 Kashmiri
Cuisine Starter
Options: Seekh Kebab/ Shammi Kebab
Main Course
Options: Dum Oluv/ Navratan Korma/ Dhaniwal Korma/ Mutton
Roganjosh/Gustaba/Rista
Breads & Rice
Options: Khameeri Naan/ Khameeri Roti/ Kashmiri Pulav/ Yakhni
Pulav
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 9 of 40
Dessert
Options: Phirni/ Zarda/Seb ki Kheer
9 Kerala /
Malabari
Cuisine Main Course
Veg. Options: Drumstick Ullitheeyal/ Avial/ Olan/Kalan/Erussery
Main Course
Non veg.
Options: Meen Moilee/ Meen Curry/ Malabari Fish Curry/ Kozhi
Vartha Curry/ Mutton Ku ruma/ Malabari Egg Curry
Breads, Rice &
Dal Options: Kerala Parotta/ Lime Rice/ Boiled Rice/ Nai Chor(Ghee
Bhat)/ Rassam/ Sambhar
Dessert
Options: Payasam
10 Maharashtri
an /
Malwani
Cuisine Starter &
Salad
Options: Sabudana Wada/ Aluchi wadi/ Kothim birwadi/Batata
Vada/Koshimbir/Khamang Kakdi
Main Course
Options: Bharli Vangi/ Zhunka/ Kala Vatana Rassa/ Btatyachi
Bhaaji/ Kombdicha Rassa/ Kolhapuri Mutton/ Malvani
Kombdi
Breads, Rice &
Dal Options: Bhakri/ Chapati/ Thalipith/Puri/Masale Bhat/Tend li
Bhat/Varan/Amti/Dal Bhaji/Usal/Sol Kadhi
Dessert
Options: Sheera/ Shrikhand/ Kheer/ Besan Ladu/Puran Poli/
Modak
11 Punjabi
Cuisine Starter &
Accompanim
ent Options: Dahi Bhalle/Paneer Pakoda/ Alu Tikki/ Tandoori Chicken/
Chicken Tikka/ Hara Bhara Ke bab/ Alu Chat/ Alu Papdi
Chat/Boondi Raita/ Pudina Raita
Main Course
Options: Matar Paneer/ Malai Kofta/ Sarson da Saag/ Baigan
Bharta/ Pindi Chole/ Rajmah/Murgh Makhani/ Palak
Gosht
Breads, Rice &
Dal Options: Makai di Roti/ Missi Roti/ Pudina Parat ha/ Mooli Paratha/
Kulcha/ Bhatura/ Matar Pulav/ Jeera Rice/ Dal Makhani/
Dal Amritsari/ Punj Ratni Dal/ Punjabi Kadhi
Dessert
Options: Gajrela/ Rabri/Jalebi/Malpoora
FOOD PRODUCTION PRACTICAL MENUS – SEMESTER 3 or 4
MENU
NO. PRACTICA
L TOPIC Any 6 dis hes per Menu (Prepare any 1 or 2 dishes per course)
12 Rajasthani
Cuisine Starter Options: Pyaz ki Kachori/ Matar ki Kachori
Main Course
Options: Panchmel Subji/ Gatta Curry/ Ker Sangri/ Methi Mangodi
Subji/ Amrud ki Subji/Lal Maas/ Makai ka Soweta/ Maa s ki
Kadhi
Breads, Rice &
Dal Options: Masala Tikadia/ Missi Roti/Moongdal paratha/ Hare
Matar ki Puri/ Bajre ki Roti/ Gatte ka Pulav/ Tej laung
Pulav/ Khichdi/Dal Banjari/Dal Churma/Rajasthani Kadhi
Dessert
Options: Moongdal Halwa/ Malpuva/ Churma L addu/Rava dry
fruit Ghugra
13 Tamilnadu
/
Chettinad
Cuisine Starter &
Accompanime
nt Options: Chanadal Vada/ Dosa/Pachadi/Coconut Chutney
Main Course
Options: Gundu Poriyal (baby potato poriyal)/ Beans Poriyal/
Khathrikai Kozambu (Brinjal Curry)/ Caulifl ower Kootu/
Kari Kolambu (Mutton Curry)/ Kozi Mulagu Varuval
(Chicken Pepper Fry)/ Chicken Chettinad/ Nilgiri Korma
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 10 of 40
Rice & Dal
Options: Puli Satham/ Thayar Satham/ Takali Satham/ Elamcha
Satham/ Ulli Sambhar/Koli Rasama (Chicken Rassam)
Dessert
Optio ns: Payasam/ Kesari
14 Uttar
Pradesh /
Lucknow
Cuisine Starter Options: Pasanda Kebab/Galouti Kebab/ Chapli Kebab
Main Course
Options: Banarasi Alu/ Dhingri Dulma/ Paneer Pasanda/ Gosht
Korma/ Chandi Kaliyan
Bread & Rice
Options: Tehri/ Laccha Parat ha/ Kulcha/ Naan
Dessert
Options: Seviyan ka Muzaafar/ Anannas ka Muzaafar/ Shahi Tukra
Practical : - 4 hours / Week
Total Menus in Semester 3 or 4 : - Menus (14) + Exam Menu (1) = 15 Menus .
Total Hours in Sem.3 or 4 : - 15 Menus * 4 hours = 60 Hours.
Scheme of Examination (Theory)
(a) Internal assessment - 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice questions objective) 10
3 Active participation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated
through organizing co -curricular activities, etc. 05
Total 40
(b) Semester end examinatio n (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table tota l 3 sub questions to be
attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions (2 from
each unit) of 3 marks each. Total 5 questions are to be attempted.
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
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Conduct o f Practical Examination
(a) Internal assessment - 20 marks
Sr. No. Evaluation type Marks
1 Two best practical 10
2 Journal 05
3 Viva 05
4 Internal assessment 20
(b) Semester end assessment - 30 marks
• Candidate will be given a menu comprising of 4 dis hes.
• Indent sheet and plan of work sheet to be filled by the candidate of the menu he gets.
• He / she supposed to collect indents, prepare and present the dishes in the menu within
stipulated time.
• Cleaning and securing equipments and working area is also t o be done within stipulated
time.
Assessment will be done as follows –
Journal Indent Sheet
& plan of
work Colour Consistency Taste Texture Viva -voce Personal
Grooming,
Cleaning
10 10 10 10 10 10 10 10
Marks obtained out of 80 shall be converted to out of 30 to the next integer for final calculation.
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SEMESTER – III/IV Page 12 of 40
FOOD & BEVERAGE SERVICE SEMESTER – III/IV (THEORY)
Name of the Programme Duration Semester Course/Cour
se Code
B.Sc. in Hospitality Studies Six Semesters III/IV Food &
Beverage
Service -
III(USHO 302)
Course Code Title Credits
USHO 302 Food & Beverage
Service -III 2+2
For Course Per week 1 lecture/period is 60 minutes duration For Subject per week
1 lecture/period is 60 minutes
duration
Theory Practical
Actual Contact 3 4
Credit 2 2
Semester III/IV – 15 weeks
THEORY PRACTICAL Total
Cred
its
Hours /
week Total Hours Notional
Hours Credits Tot
al
Mar
ks Hou
rs /
we
ek Tot
al
Ho
urs Noti
onal
Hour
s Cre
dits Tot
al
Mar
ks Lect
ure +
Pract
ical
03 45 25 02 -- 04 60 10 02 04
OBJECTIVES:
At the end of semester III/IV: -
• Describe the duties and responsibilities of beverage service staff
members, and summarize techniques and procedures for responsibly
selling and serving cocktails, beer, and wine.
• Understanding the prod uction process of Beer, Wine and Spirits.
• Making of cocktails with use of ingredients such as liqueurs and bitters.
Contents of syllabus for USHO 302
UNIT NO. TOPICS TOTAL NO. OF
HOURS
I ALCOHOLIC BEVERAGES
a. Definition, history of Alcoholic Beverages &
classification.
b. Benefits and harmful effects of alcohol. 02
WINES 13
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1.1 Definition & history of wines.
1.2 Types of Wines:
Still (red, white & rose), sparkling/Champagne,
Fortified (sherry, port, Madeira, marsala & malaga),
Aromatized wines (Vermouth).
1.3 Methods of production, Still (red, white, rose).
a) Viticulture
(Wine calendar, terroir, vine species, grape varieties
& diseases).
b) Vinification
(Manufacturing process, elements of wine & fault s in
wines).
c) Champagne & Sparkling Wines .
(History, districts, grape varieties, Methode
Champenoise, cuvee close, transfer method, charmat
& impregnation, Names & bottle sizes).
d) Fortified Wines (Production & types).
1) Sherry (Solera system)
2) Port
3) Madeira (estufagen)
4) Marsala
5) Malaga
e) Aromatised wines (Definition & types)
II.
1.1 Wine producing countries of the world
(Regions, Wine laws, labels & shippers).
a) Old world wine producing countries (France, Italy,
Germany, Spain & Portugal).
b) New World wine producing countries (Australia, New
Zealand, South Africa, U.S.A. & India).
1.2 Wine tasting, Storage & Service
1.3 Food and wine Harmony .
10
02
03
III.
1.1 BEER & OTHER FERMENT ED BEVERAGES
a) Definition, History & Brewing process.
(Components of beer, top fermentation, bottom
fermentation)
b) Types of Beer, Storage & Service
(Lager, Pilsner, Draught, Ale, Stout, Porter, Ice, Lambic &
Smoked). 03
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c) Other fermented beverages (Cider, Perry, Me ad, Sake &
Toddy).
1.2 SPIRITS
a) Introduction and definition
b) Pot and patent still method of production.
1.3 History, Production, types & Brand names (national &
International)
a) Whisky (Scotch, American, Canadian, Irish & Japanes e)
b) Rum (White, Gold, Dark & Flavoured)
c) Brandy (Cognac, Armagnac & Fruit)
d) Gin
e) Vodka, flavoured vodka
f) Tequila & Mezcal
05
1.4 Alcoholic Strength :Proof, GL, Sykes, U.S., British (OIML)
1.5 Other Spirits (Aquavit, schnapps, Pastis, ouzo, arrack)
1.6 LIQUEURS
Introduction, definition, classification & production of liqueurs
a) Different types of liqueurs: Base, Flavours, Country of origin.
b) Brand names of liqueurs ( Generic & Proprietary)
04
1.7 APERITIFS & BITTERS
a) Definition
b) Brand names
01
1.8 GLOSSARY OF TERMS RELATED TO
Alcoholic beverages, Menu terminologies.
Acidity Alcohol Aldeyhyde
Ampelography Baume Blanc de blancs
Blanc de Noirs Blush wine Bodega
Bonded Botrytis cinerea Cap
Cask Centrifugation Chambrer
Chaptalisation Cork Cotes
02
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Cuvaison Cuve close Cuvee
Decanter Decanting Degorgement
Eau-de-vie Estufagem Eiswein
Fining Gyropalette Lees
Malolactic fermentation Must
Mulled wine Negociant Oechsle
Oenology Oenophile Organic wines
Pasteur, Louis Passe -tout-grains Petillant
Photosynthesis Punt Racking
Refractometer Residual sugar Rince cochon
Saccharometer Saccharomyces ellipsoideus
Sommelier Siissreserve Tannin
Tastevin Tears Vendange
Vinification Vintage wine Viscosity
Tannin Tastevin Tears
Vendange Vinification Vintage wine
Viscosity Vitis vinifera Wash
Weeper Yeast Yeast autolysis
TOTAL THEORY HOURS 45
REFERENCE BOOKS:-
•Dennis Lillicrap, John Cousins and Robert Smith- Food and Beverage Service
•Larousse Christopher Foulkes- Encyclopedia of Wines -
•Roy Hayter Food And Drink Service Levels 1 And 2
•Greg Dempsey - The Perfect Cocktail -
•Joanna, Simon - Wine With Food - Simon & Schuster
•Dave Broom - Handbook of Whiskey
•Shatbi Basu - The can't go wrong Cocktail book
•Brian Glover - The world encyclopedia of Beer
•Tom Stevenson - Champagnes and Sparkling W ines guide
•Vijay Dhawan - Food and Beverage Service
FOOD & BEVERAGE SERVICE SEMESTER – III/IV (ASSIGNMENTS)
All students should be given individual assignments. Out of the following given options each student
needs to work on any two.
SR. No. TOPIC FOR ASSIGNMENTS MARKS
1. Collecting wine labels of different wine producing
countries and explain any one in detail.
2. Identifying International and Indian brands of Spirits.
3. Identifying International and Indian brands of Beer.
4. Explore any two innovative cocktails according to
different methods of making cocktails.(Built up / Stirred /
Shaken / Blended /Muddled)
5. Visit to Vineyard.
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SEMESTER – III/IV Page 16 of 40
FOOD & BEVERAGE SERVICE SEMESTER – III/IV (PRACTICAL)
SR.
NO. PRACTICALS HOURS
1 ALCOHOLIC BEVERAGES
Attributes of a bar personnel
Bar equipment, cutlery & glassware
Table setup of TDH menu with wine glasses 06
2 WINE PRACTICE
Procedure of Service of white, rose & red (old & young) wines.
(Temperature of service / Glass ware). 04
3 Procedure of Service of Champagne & fortified/ aromatized wines.
(Temperature of service / Glassware). 03
4 Wine tasting 04
5 Menu compilation (5, 6, 7 courses) with appropriate wine and their
services.
(French classical, English & Indian) 16
6 BEER & OTHER FERMENT ED BEVERAGES
Procedure of Service of Beer: Temperature of service / type of
glassware, 03
7 Service of bottled, canned beer & draught beer. 02
8 SPIRITS
Service of Liquors: Whisky, Brandy & Rum 02
9 Servic e of Liquors: Vodka, Gin & Tequila 02
10 Service of Liquors: Other spirits (Aquavit, Schnapps, Pastis, Ouzo, Arrack
). 02
11 LIQUEURS
Service of Liqueur: Temperature of service / type of glassware. 01
12 APERITIFS & BITTERS
Service of Aperitifs: Temperature of service / type of glassware 01
13 COCKTAILS & MIXED DR INKS
PRACTICE : Procedure of Service & Preparation of Cocktails.
(Stirred, Shaken, Built -up/Layered, Blended & Muddled) 12
Procedure of Service & Preparation of Mocktails. 02
TOTAL PRACTICAL HOURS 60
Scheme of Examination (Theory)
(a) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
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2 One class test (multiple choice questions objec tive) 10
3 Active participation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated
through organizing co -curricular activities, etc. 05
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub questions to be
attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions (2 from each unit) of 3 marks each. Total 5 questions are to be attempted.
Conduct of Practical Examination
(a) Internal assessment - 20 marks
Sr. No. Evaluation type Marks
1 Two best practical 10
2 Journal 05
3 Viva 05
20
(b) Semester end assessment - 30 marks
• A ca ndidate will be given a menu to compile and laying table for it.
• Assessment will be done as follows
Journal Grooming Service of Alcoholic
Beverages Menu
Planning Cover
laying Viva -
voce
10 10 10 10 10 10
• Marks obtained out of 60 shall be converted to out of 30 to the next integer for final
calculation.
Page 18
UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
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FRONT OFFICE SEMESTER – III /IV (THEORY)
Name of the Programme Duration Semester Course/Course
Code
B.Sc. in Hospitality Studies Six Semesters III/IV FRONT OFFICE
III/IV(USHO 303)
Course Code Title Credits
USHO 303 FRONT OFFICE -III/IV 2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes
duration
Theory Practical
Actual Contact 3 --
Credit 2 --
Semester I – 15 weeks
THEORY PRACTICAL
Hours /
week Total
Hours Notional
Hours Cre
dits Total
Marks Hours
/
week Total
Hour
s Notion
al
Hours Credi
ts Total
Marks
03 45 25 02 -- -- -- -- --
OBJECTIVES:
At the end of semester III: -
The student is expected to pos sess knowledge and skills with respect to handling Group
Reservations, Assigning Rooms, Check- in, Cashiering and Security Systems.
Contents of syllabus for USHO 303
UNIT NO. TOPICS TOTAL NO.
OF HOURS
I Advanced Guest Cycle ( Reservation, Assigning Room s,
Check -in)
• Group ( Tourist/ Conference/ Convention)
• Crew ( Airline - Layovers/ Cruise lines/ Cargo)
• Regular Guests
Special Attention Guests ( Handle With Care, Single
ladies, unaccompanied children, Sr. Citizens,
Disabled Guest)
ROOM CHANGE PROCEDURES
• By Hotel ( Upgrade/ Up sell) 15
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By Guest ( Discrepancy/ Personal Preference)
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SEMESTER – III/IV Page 20 of 40
II.
HANDLING OF COMPLAINTS
• Types of Complaints( Service related/ Attitudinal/
Mechanical/ Unusual complaints)
Guidelines to handle complaints
FRONT OFFICE ACCOUNTING SYSTEM AN D SETTLEMENT
• Guest and Non Guest Folio
• Types of Folio
• Types of Vouchers
• City Ledger
• Billing Procedure instruction
• Methods of settlement( Cash/ CC- Direct currency
converter/ BTC/ TAV/ PSO/ COMP Voucher) 15
III.
SECURITY SYSTEMS IN HOTELS
• Fire Alarm Syst ems
• Burglar Alarm Systems
• Electronic Locking Systems
TERMINOLOGY
15
TOTAL THEORY HOURS 45
REFERENCE BOOKS:-
Name of the book Author Publisher Place of
Publication
Jatashankar Tiwari Front Office
Management Oxford University
Press New Delhi
Andre ws, Sudhir Hotel Front Office
Training Manual The Tata M'cGraw
Hill New Delhi
Kasavana, Michael &
Brooks, Richard Managing Front Office
Operations AHMA USA
Baker & Bradley Principles of Hotel front
Office Operations Cassell
London
Deveau, insley &
deveav, Patricia Front Office
Management and
Operations (2) Prentice Hall
NEW JERSEY
Bullied, An Ritchie,
Caroline Reception Stanley Thornes
london
Chakravarti, B.K. Front Office
Management In Hotel BNS Publishers
New Delhi
Braham, Bruce Hotel Fron t Office Hutchinson
London
Ford, Robert & Heaton,
Cherrill Managing the guest
Experience Delmar Publishers
London
Bardi,James Hotel Front office
Management John wiley & sons
new Jersey
Huyton Jeremy & Baker
Sue Case Studies in Rooms
Operations a nd Hospitality Press P
Ltd. Melbourne
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 21 of 40
Management
Bhatnagar S.K. Front office
Management Frank Bros & Co.
New delhi
Andrews, Sudhir
Hotel Front Office
Training Manual(latest
ed)
The Tata M'cGraw
Hill
New delhi
Chakravarti B.K.
Front Office
Mana gement in Hotel
CBS Publisher
New Delhi
Chakravarti B.K.
Concept of Front Office
Management
APH Publishing
New Delhi
India(Tourist Guide) Lonely Planet
Scheme of Examination (Theory)
(b) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice questions objective) 10
3 Active participation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible studen t, manners,
skill, in articulation, leadership qualities demonstrated
through organizing co -curricular activities, etc. 05
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examin ation Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub questions to be
attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions (2 from
each unit) of 3 marks each. Total 5 questions are to be attempted.
Page 22
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HOUSEKEEPING SEMESTER – III / IV (THEORY)
Name of the Programme Duration Semester Course/Co
urse Code
B.Sc. in Hospitality Studies Six Semesters III/IV Housekeepi
ng III(USHO
304)
Course Code Title Credits
USHO 304 Housekeeping -III 2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes
duration
Theory Practical
Actual Contact 3 --
Credit 2 --
Semester III / IV – 15 weeks Semester I – 15 weeks
THEORY
Hours / week Total Hours Notional
Hours Credits Total Marks
03 45 25 02
OBJECTIVES:
At the end of semester III / IV:-
• The student will be able to explain various operational procedures and formats pertaining to
linen, uniforms, and laundry.
• The student will be able to create formats and design layouts of linen room, uniform room
and laundry.
• The student will be ab le to create Flower Arrangements for various occasions and locations.
• The student will be able to plan and implement décor for special occasions.
Contents of syllabus for USHO 304
UNIT
NO. TOPICS TOTAL NO.
OF HOURS
I.
1. LINEN ROOM OPERATIONS
1.1 Introduction , classification and sizes of linen
1.2 Selection criteria for linen
1.3 Calculation of linen requirement – Par stock
1.4 Purchase of linen
1.5 Layout and equipment in linen room
1.6 Activities in linen room
1.7 Linen control
1.7.1 Linen exchange procedure
1.7.2 Inventory control – Procedures and records 10
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1.7.3 Recycling of condemned linen
1.8 Linen hire
1.9 Glossary
2. FORMATS
2.1 Linen Exchange Slip
2.2 Purchase Index Card
2.3 Linen Replenishment Slip
2.4 Master Inventory Sheet – Linen/Uniforms/F&B Linen
2.5 Floor Inventory Sheet
2.6 Stock Register
2.7 Linen Discard Sheet
2.8 Lost Linen Record
2.9 Laundry List 05
II
1. UNIFORM AND SEWING ROOM
1.1 Importance of uniforms
1.2 Designing of uniform, Selection criteria (Functional &
Aesthetic)
1.3 Layout of u niform room
1.4 Issuing and exchange of uniforms
1.5 Storage of uniforms
1.6 Importance and activities of sewing room 05
2. LAUNDRY OPERATIONS
2.1 Introduction to laundry operations
2.2 Types of laundries – Commercial / In house (OPL)
2.3 Advantages and Disadvantages of OPL
2.4 Laundry agents
2.5 Laundry equipments
2.6 Layout of laundry
2.7 Laundry process – On Premises and Off Premises
2.7.1 Wash cycle
2.7.2 Coordination between laundry and linen room
2.8 Stain rem oval methods
2.9 Dry cleaning – Chemicals and Process
2.10 Handling Guest Laundry/Valet Service
2.11 Glossary 10
III 1. FLOWER ARRANGEMENT
1.1 Introduction to Flower Arrangement
1.2 Flower arrangement materials – Flowers, Fillers, and
equipments, tools, accessories
1.3 Selection, care and conditioning of plant material
1.4 styles of flower arrangements – Western, Free style,
Abstract, Oriental (Ikebana)
1.5 Principles of Western flower arrangement
1.6 Glossary 10
2. ERGONOMICS IN HOUSEKEEPING 05
TOTAL THEORY HOURS 45
Page 24
UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 24 of 40
1 Hotel Housekeeping Operations and Management – G. Raghubalan & Smritee Raghubalan
– Oxford University Press.
2 Housekeeping Operations, Design and Management – Malini Singh & Jaya B. George –
Jaico Public ations.
3 Housekeeping Management – Margaret Kappa, Aleta Nitschken, Patricia B. Schappert –
A.H. & L.A.
4 Textiles – Fiber to Fabric – Bernard P. Corbman
Library of congress category
5 Stain Removal – Stephanie Zia – Bounty Books
6 Professional Management of Hou sekeeping Operations – Thomas J. A. Jones – John Wiley &
Sons
7 Flower Arranging – Joyce Rogers – Paul Hamlyn London
8 Textile and Laundry in Hotel Industry - Dr. D.K.Agrawal - Aman Publications
9 The Art of Flower Arranging - Ian Hall & Sarah Waterkeyn - Smith mark Publications
10 Creative Flower Arranging - Tamaris Ryan - Tiger Books International, London
11 The World of Flower Arranging - Barbara Pearce - Optimum Books
12 Flower Arrangement. Expert : - Dr. D G Hessayon - British Library , Tranworld Publishers
HOUSEKEEPING SEMESTER - III / IV (ASSIGNMENTS)
Out of the following given options each student needs to work on both.
SR. No. TOPIC FOR ASSIGNMENTS MARKS
1. Uniform designing
OR
Flower arrangement –
Rates of flowers, different types of flowers and foliag e.
Significance of flowers used for various occasions such as baby shower, wedding, religious function, festivals etc
(students need to work on any 4 occasions) 10
2. Special decorations for different Theme Events (Group
assignment) as per
• Planning
• Costing
• Purchasing
• Implementing 10
Scheme of Examination (Theory)
(c) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice questions objective) 10
3 Active participation i n routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners, 05
Page 25
UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
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skill, in articulation, leadership qualities demonstrated
through organizing co -curricular activities, etc.
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be fr om topics mentioned in the table total 3 sub questions to be
attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions (2 from
each unit) of 3 marks each. Total 5 quest ions are to be attempted.
Page 26
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ROOMS DIVISION MANAGEMENT – III (PRACTICAL)
Name of the Programme Duration Semester Course/Course
Code
B.Sc. in Hospitality Studies Six Semesters III/IV RDM -I Practical -
USHO 305
Course Code Title Credits
USHO 305 RDM -Practical -III 2
For Course Per week 1 lecture/period is 60 minutes duration For Subject per week1
lecture/period is 60 minutes
duration
Theory Practical
Actual Contact -- 4
Credit -- 2
Semester I – 15 weeks
THEORY PRACTICAL
Hours /
week Total
Hours Notional
Hours Cre
dits Total
Marks Hours
/
week Total
Hour
s Notion
al
Hours Credi
ts Total Marks
-- -- -- -- -- 4 60 10 02 --
Contents of syllabus for USHO 305
FRONT OFFICE PRACTICAL - III
Note: Formats to be t aken from MIS and to be practised in Front office Practicals.
Sr. Topic Hr
1 SELECTION OF THE FRONT OFFICE MANAGEMENT SYSTEM
Software –Shawmans Property Management System -Amadeus.
Fidelio
5
2 ROOM MANAGEMENT SOFTWARE
Room Inventory, Room Status availability
5
3 REGISTRATION
Reservation/ Guest data (profile) GHC, Reports /self check -in
5
4 POSTING
Paid Out/ Miscellaneous Voucher, Telephone, Display Folio (bill),
Reports
5
5 CALL ACCOUNTING
Guest Information/ Employee Information/ Post Charges/ Mes sages/
Wake Calls
5
6 CHECK OUT
Folio /Adjustment/ Cashier/ Back Office Guest History
5
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HOUSEKEEPING (PRACTICAL) –III/IV
SR. NO. PRACTICALS HOURS
1 STAIN REMOVAL
• Ink
• Tea/Coffee
• Juice
• Lipstick/nail polish
• Curry
• Shoe polish • Oil / grease
• Chewing gum
• Hair dye
• Henna/Mehendi
• Blood/Chocolate
• Urine/Vomit
6
2 FLOWER ARRANGEMENT
• Ikebana/Western/Free style
• Demo
• individual (any one) 10
3 IRONING 4
4 VARIOUS STITCHES
• Straight/Running stitch
• Hemming
• Button and buttonhole
• Hook and eye 4
5 UNIFORM DESIGNING 6
TOTAL PRACTICAL HOURS 30
Conduct of Practical Examination
(a) Internal assessment - 20 marks
Sr. No. Evaluation type Marks
1 Two best practical 10
2 Journal 05
3 Viva 05
20
(b) Semester end assessment - 30 marks
• A candidate will be given a 2 activities bed making and polishing or special cleaning of any
surface or area
• Assessment will be done as follows
Journal Grooming Work sheet Activity One Activity Two Viva -Voce
10 10 10 10 10 10
• Marks obtained out of 60 shall be converted to out of 30 to the next integer for final
calculation.
Page 28
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HOTEL ACCOUNTANCY & COST CONTROL
Name of the Programme Duration Semester Course/Course Code
B.Sc. in Hospitality Studies Six Semesters III/IV HOTEL ACCOU NTANCY &
COST CONTROL ( USHO
306)
Course Co de Title Credits
USHO 306 HOTEL
ACCOUNTANCY &
COS T CONTROL 2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes duration
Theory Practical
Actual
Contact 3 --
Credit 2 --
Semester I – 15 weeks
THEORY PRACTICAL
Hours
/
week Total
Hours Notional
Hours Cre
dits Total
Marks Hours
/
week Total
Hour
s Notion
al
Hours Credi
ts Total Marks
03 45 25 02 -- -- -- -- --
Contents of syllabus for USHO 306
SEMESTER – III/IV
Sr. Topic Hr Marks
1 Unit - I
Company Accounts
• Preparation of Company Final Accounts i.e.Trading Account ,
Profit & Loss Accounts, Profit & Loss Appropriation Account &
Balance Sheet with adjustments in accordance with Provisions
of the Companies Act.
• Practical P roblems in horizontal format
• Adjustment –
1. Closing stock
2. O/S exp
3. Prepaid exp
4. Depreciation
5. Prov. For tax
6. Bad debts
7. Trans to Res.
8. Prop. Div. 12
2. Allowances & Visitors Paid outs:
• What are Allowances & Visitors Paid outs?
• Difference between Discounts & All owances.
• Formats of Allowance & Visitors paid outs. 3
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1. Unit - II
The Guest Weekly Bill & Visitors Tabular Ledger
• Importance, Purpose, layout & format of Guest weekly Bill &
Visitors Tabular ledger.
• Practical Problems on Guest weekly bill 7
2. Unifor m System of Accounting for Lodging Industry
• Importance, uses & approach
• Income statement as per uniform system of accounts in lodging industry – scheduler –Rooms, F & B, laundry dept only.
• Practical Problems 8
1. Unit - III
Internal Audit, Statutory Audit & Night Audit
• Introduction to Internal Audit & Statutory Audit
• Distinction between Internal Audit & Statutory Audit
• Importance, Purpose & advantages of Night Audit & daily
Revenue Report.
• Functions & Duties of N ight Auditor 4
2. Food & Beverage Cost Control:
Steps in Food & Beverage Control : Purchasing , Receiving, Storing,
Issuing, Preparing & Selling.
Formats of Purchase Requisition, Purchase order, Delivery Challan, Bin -
card, K.O.T, K.O.T Analysis, Restaura nt Bill, Food cost Report 4
3. Standard Costing & Variance Analysis
• Advantages & Limitations of Standard Costing
• Variance Analysis
• Material Variances: Material Cost Variance, Material Price variance & Material Usage (quantity variance)
• Labour Variances – Labour cost variance, Labour Rate variance
& Labour Efficiency variance.
• Practical Problems 7
Scheme of Examination (Theory)
(d) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (mul tiple choice questions objective) 10
3 Active participation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated
through organizing co -curricular activities, etc. 05
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Page 30
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Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub questions to be
attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions (2 from each unit) of 3 marks each. Total 5 questions are to be attempted.
Page 31
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SEMESTER – III/IV Page 31 of 40
HOSPITALITY LAW & HUMAN RESOURCE MANAGEMENT
SEMESTER – III/IV (THEORY)
Name of the Programme Duration Semester Course/Cou rse
Code
B.Sc. in Hospitality Studies Six Semesters III /IV HOSPITALITY LAW &
HUMAN RESOURCE
MANAGEMENT
(USHO 307)
Course Code Title Credits
USHO 307 HOSPITALITY LAW &
HUMAN RESOURCE
MANAGEMENT
2
For Course Per week 1 lecture/period is 60 min utes
duration For Subject per week
1 lecture/period is 60 minutes
duration
Theory Practical
Actual
Contact 3 --
Credit 2 --
Semester III / IV – 15 weeks Semester I – 15 weeks
THEORY
Hours / week Total Hours Notional
Hours Credi
ts Total Marks
03 45 25 02
Contents of syllabus for USHO 307
Semester III /IV – 15 weeks
UNIT NO. TOPICS TOTAL NO.
OF HOURS
I 1. SOURCES OF LAW
1.1 Definition: Law
1.2 Sources of Indian Law
1.3 Preamble to the Ind ian Constitution
1.4 Fundamental Rights and Fundamental Duties 01
2. LAW OF CONTRACT
2.1 Definition: Contract.
2.2 Difference between Agreement and Contract
2.3 Essentials of Valid Contract.
2.4 Contract of Indemnity and Contract of Guarantee. 02
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3. LAW OF AGENCY
3.1 Definition: Agency, Agent and Principal.
3.2 Rights and Duties of Principal and Agent 01
4. LAW OF BAILMENT
4.1 Definition and Nature of Bailment.
4.2 Rights and Duties of the Bailor and Bailee. 01
5. CONSUMER PROTECTION ACT
5.1 Objectives of the Act,
5.2 Definition: Consumer, Goods/Service, Consumer
Complaint, Consumer Dispute, Deficiency, Defect 01
6. PREVENTION OF FOOD ADULTERATION ACT
6.1 Definition: Food, Adulterant, Adulteration, Misbranding
and Label
6.2 Food Inspector - Powers and Duties
6.3 Procedure to be followed by Food Inspectors 02
7. INDUSTRIAL DISPUTES ACT
7.1 Objectives and Applicability
7.2 Definition: Industry, Wo rkmen, Industrial Dispute, Strike,
Layoff, Lockout, Closure, Misconduct
7.3 Causes and Effects of Industrial Dispute
7.4 Kinds of Punishments: Minor and Major 03
8. INDUSTRIAL EMPLOYMENT (STANDING ORDERS) ACT
8.1 Definition: Standing Orders
8.2 Model Stan ding Orders
8.3 Procedure for Disciplinary Action
02
9. FACTORIES ACT
9.1 Definition: Factory, Occupier
9.2 General Duties of the Occupier.
9.3 Health, Safety and Welfare Provisions
10. BOMBAY SHOPS AND ESTABLISHMENTS ACT
10.1 Definition of Establish ment, Commercial Establishment
10.2 Procedure for Registration.
10.3 Working hours
Page 33
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SEMESTER – III/IV Page 33 of 40
UNIT NO. TOPICS TOTAL NO.
OF HOURS
II Human Resource Development
1.4.1 Introduction to Human Resource
Development
1.4.2 Evolution of Human Resource
Management
1.4.3 Importance of Human Resource
Management
1.4.4 HRD Culture and Climate
Job Analysis and Job Design
− Meaning and Definition of Job Analysis
− Job Analysis
Objectives and Process of Job Analysis
Job Descriptio n
Job Specification
− Job Design
Factors affecting Job Design
Approaches to Job Design Human Resource Planning
− Introduction to Human Resource Planning (Definition and Concept)
− Human Resource
− Planning Process
HR Demand F orecast
HR Supply Forecast
Measurement in Human Resource Planning
Sub Topics
− Human Resource Information System (HRIS)
− Human Resource Audit
15
III Action Area
− Recruitment and Selection
− Orientation and P lacement
− Training and Development
On the job training
Off the job training
− Performance Appraisal
Meaning and Purpose
Limitations of Performance Appraisal
Methods of Job Appraisal
− Transfer, Promotion and Reward Policies
15
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Challenges of Human Resource Manage ment
− Absenteeism and Turnover
− Balancing work with Life
− Managing Diversity
− Ethical Issues in HRM
TOTAL THEORY HOURS 45
REFERENCE
Name of the Book Author Publisher Place of
Publication Year
Human Resource
Development David M ankin Oxford University
Press New York 2009
Human Resource
and Personnel
Management (Text
and Cases); K.Aswathapa Tata Mc Graw
Hill New Delhi 2005
Human Resource
Management Michael Vaz
Elements of
Commercial Law Mr. N D Kapoor Sultanchand
Busines s Law Mr. P C Tulsian
Business Law Venkataraman
Kalaivani Vipul Prakashan
Bombay Rents, Hotel
and Lodging House
Rates Control Act
1947
Prevention of Food
Adulteration
Act,1954
Bombay Shops &
Establishments Act,
1948
Scheme of Examina tion (Theory)
(e) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice questions objective) 10
3 Active participation in routine class instructional
deliveries (case studie s/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated 05
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 35 of 40
through organizing co -curricular activities, etc.
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub questio ns to be
attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions (2 from
each unit) of 3 marks each. Total 5 questions are to be attempted.
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 36 of 40
MANAGEMENT INFORMATION SYSTEMS
Name of the Programme Duration Semester Course/Course Code
B.Sc. in Hospitality Studies Six Semesters III/IV MANAGEMENT
INFORMATION SYSTEMS
(USHO 308)
Course Code Title Credits
USHO 308 MANAGEMENT
INFORMATION
SYSTEMS
2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes duration
Theory Practical
Actual
Contact 3 --
Credit 2 --
Semester III/IV – 15 weeks
THEORY PRACTICAL
Hours /
week Total
Hours Notional
Hours Cre
dits Total
Marks Hours
/
week Total
Hour
s Notion
al
Hours Credi
ts Total Marks
03 45 25 02 -- -- -- -- --
Contents of syllabus for USHO 308
(SEMESTER – III/IV) – 15 Weeks
Objective : To equip the student with the re quired knowledge to understand the theory and
practical aspects of the functioning of the systems department of a hotel with focus on skills development in handling Property Management Systems software.
(Theory – 45 Hrs)
UNIT 1 15 Hrs
Management Info rmation Systems
• Definition of MIS
• MIS Personnel
• Managing multi processor environments
• MIS security issues
Selecting and Implementing Computer systems
• Analysing current information needs
• Collecting sales information
• Establishing system requirements
• Reque sting proposals from vendors
• Contract negotiation
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 37 of 40
UNIT 2 15 Hrs
Reservation Systems
• E-Distribution systems
• Intersell agencies
• Central Reservation Systems
• Property Level Reservation systems
• Reservations through the internet
Rooms Management and G uest Accounting Applications
• Room Management Module
• Guest Accounting Module
Point of Sale Technologies
• POS Order entry units
• POS Printers
• Accounts Settlement
• Managing Guest Accounts
• POS Software
• Automated Beverage control systems
UNIT 3 15 Hrs
Food & Beverage Management Applications
• Recipe Management
• Sales Analysis
• Menu Management
• Integrated Food Service software
• Automated Beverage system reports
Sales & Catering Applications
• Hotel Sales Office Automation
• Revenue Management
• Catering Software
(Practical 15 Hrs)
Sr. Topic Hr
1 Suggested Softwares to be used for Practical Purposes
a. Opera
b. Amadeus
c. Fidelio
d. IDS
e. Shawman
Standard PMS Exercises
a. Creating a Profile of a guest 15 Hrs
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 38 of 40
b. Creating a reservation record
c. Creating a registration record
d. Shortcut k eys
e. Manual Posting of vouchers
f. Billing
g. Report Generation
Scheme of Examination (Theory)
(f) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice questions objecti ve) 10
3 Active participation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated
through organizing co -curricu lar activities, etc. 05
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub questions to be attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions (2 from
each unit ) of 3 marks each. Total 5 questions are to be attempted.
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies) SEMESTER – III/IV
Page 39 of 40
Semester IV - B.Sc. Hospitality Studies
L P T L P T L P T L P T Total L P T Total
USHO401Industrial
Exposure
Training - 48 - 960 - - 960 40 1000 - 20 - 20
Total - 48 960 - - 960 40 1000 - 20 - 20
Notional includes time spent in library / home / other institutions for preparation and writing of assignments,
quizes, open book test, journal, case studies, project, practical, field work, excursion, etc.Students will be sent for Industrial Training either during the IIIrd or IVth semester as per the convenience of Industry/Institute.
Classes will be conducted for the batch of students not undergoing Industrial Training.
L one lecture / period of 60 minutes (1 hr.) P Course
Code SubjectClass Room Instruction Face to Face NotionalThe Industrial training semester will be a minimum of 20 weeks.
This is required as students need minimum 4 weeks exposure to each of the core
departments.(Kitchen, Food & Beverage Service, Front Office & Housekeeping. The Training
hours are calculated on the basis of 6 days a week and minimum 8 hours per day.
Credits
Per Week Per Sem Per Sem Hrs
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies)
SEMESTER – III/IV Page 40 of 40
INDUSTRIAL TRAINING – USHO 401
Semester - IV
1. Exposure to Industrial Training is an integral part of the 4th semester. The class would be divided into two
groups or as the case may be. The 20 weeks industrial training would be divided into all the major
departments of the hotel.
2. Industrial Training will require an input of 120 working days i.e. (20 weeks x 06 days = 120 days).
3. For award of marks, 50% marks of I T would be on the basis of feed -back from the industry in a prescribed
Performance Appraisal Form (PAF). It will be the students responsibility to get this feed -back /
assessment form completed from departments of the hotel for submission to the institute at the end of
Industrial Training. For the remaining 50% marks(10%- Presentation Skills,10% Viva, 10% Log Book and 20%
Training Report) students would be assessed on the basis of seminar / presentation before a select
panel. A hard copy of the report will also have to be submitted to the panel.
4. Responsibilities of Institute, hotel and the student / trainee with aims & objectives have been prescribed for adherence.
5. Once the student has been selected / deputed for industrial Training by the institute, he / she shall not
be permitted to undergo IT elsewhere. In case students make direct arrangements with the hotel for
Industrial Training, these will necessarily have to be approved by the institute. Students selected through
campus interviews will not seek In dustrial Training on their own.
NOTE: TUTION FEE FOR THE SEMESTER Rs. 65,000/ -