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TYBSC Home Sc Community Resource Management1 1 Syllabus Mumbai University by munotes
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AC 24/6 /16
Item no. 4.62
UN IVERSI TY OF MUMBA I
Syllabus
for
SEMES TER V and VI
Pro gram: B.Sc.
Course: Home S cience
Bra nch IV: Community Res ource Management
( Credit Based Sem ester and Grading System
with effect from the academic year 20 13 –2014)
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T.Y. B. Sc.
HOME SCIENCE
SEMESTER V
BRANCH IV: COMMUNITY RESOURCE MANAGEMENT
Course Code Title
Internal
Assessment
Marks
Semester End Total Periods
Credits Examination marks /week
USHSIV501
USHSIV502
USHSIV503
USHSIV504
USHSIV505
USHSIV506
USHSIVP501
USHSIVP502
Part A: Residential
Interior Design
Hotel Front Office and
Housekeeping Operations
Marketing Management
and Entrepreneurship
Introduction to
Ergonomics
Human Resource
Management
Part A: Household
Appliances
Part B: Extension
Education and
Communication
for Development
Community Service
Part A:Residential
Interiors/ Hotel Fro nt
Office and Housekeeping
Part B: Residential
Interiors/ Hotel Front
Office and Housekeeping
40
40
40
40
40
30
30
__
__
__
60 100 3 2
60 100 3 2
60 100 3 2
60 100 3 2
60 100 3 2
45 75 3 2
45 75 3 2
50 50 2 2
50 50 2 2
50 50 2 2
800 27 20
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Course Code Title Periods/ Week Marks Credits
USHSIV501 Residential Interior Design 3 100 2
Objectives
• To familiarize students to various building materials used in construction.
• To enable students to select appropriate materials for different surfaces
• To get an insight into a variety of furniture, lighting, furnishings suitable for interiors.
• To be aware of the variou s household services
Course Content Periods
Unit I Introduction to Building Construction and Interior Design 15
Definition of a building, Types, Basic components, Requirements of parts of
buildingsStructural Design
Introduction to Building Mat erials
Building Stones, Clay Products, Cement, Concrete, Mortar, Timber, Plywood, Plastics,
Glass, Paints, Ferrous and Non - ferrous Metals, Gypsum, Adhesives or Glues
Unit II Components of a Building 15
Walls, Floors, Windows and Ventilators , Doors, Stairs, Roofs, Lintels
Unit III A: Basic Principles of Residential Space Planning 15
Orientation: Sun, Wind and Rain,
Aspect,Prospect,Privacy,Grouping,RoominessFlexibility, Circulation, Light and
Ventilation ,Furniture Arrangements, Sanitation, Other practical considerations
B: Planning of Rooms
Space requirements, Furniture needed, Factors influencing Furniture Arrangement, Types
of Furniture, Ergonomical Considerations, Human space needs, Lighting requirements for
different activities, Ventilation and Indoor air quality, Noise Control
References
Allen, P. S. (1985). Beginnings of Interior Environment (5 thed). Macmillan Publishing Co.
London. Clifton. C., Moggand Paine M. (1988). The Curtain Book. Reed Internatio nal books.
New York. Craig. H. T. (1987). Homes with Character. Glencoe Publishing Co. Inc. U.S.A.
Faulkner, S. (1975). Inside Today’s Home. CBS College Publishing. New York
Gilliat M. (1986). The Decorating Book. Library of Congress Cataloguing Publicati ons, Great
Britain. Kumar, S. (2008). Building Construction. Standard Publishers and Distributors, Delhi.
Rao, R. andSubrahmanyam, Y. (2007). Planning and Designing of Residential Buildings. Standard Publishers and
Distributors. Delhi.
Rao. P. M. (2008). Interior Design – Principles and Practice. Standard Publishers and Distributors, Delhi.
Course Code Title Periods/ Week Marks Credits
USHSIV502 Hotel Front Office and Housekeeping 3 100 2
Objectives
To enable students to:
• understand t he managerial aspects of Hotel Housekeeping and Front Office
• describe, analyze and evaluate the roles and functions of Hotel Housekeeping and Front Office
• gain knowledge of personal attitudes, characteristics, and work practices essential in Reception op erations
Course Content Periods
Unit I Introduction to Hospitality Industry 15
Types of Hospitality Business, Relation to Tourism, Hotel, History of
Lodging, Types of Guestrooms and Plans, Organizational Structure: Small
and Large Hotels, Propert y Management SystemsPromotion of Products and
Services
Hotel Front Office
Organization, Job Description and Job Specifications, The Guest Cycle
Qualities of Front Office and Housekeeping Staff, Role and Responsibilities
of the staff, Communi cating on the Telephone, Telephone and Switchboard
equipment
Receiving Reservations
Role and Responsibilities of the Reservation Staff, Reservation Process,
Potential Reservation Problems, Types of Reservations, Reservation Records
and Repor ts
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Unit II Reception 15
Role and Responsibilities of the staff at Reception
Check – In: Guest Arrival and Check –In, Registration, Other Reception
Duties and Services
Check – Out: Guest Departure and Check -Out, Preparing Records and
Report s
Providing Porter Services: Role and Responsibilities of a Porter, Handling
Guest Arrivals and Departures, The Role of the Porter in Security
Lobby : Job Description: Bell Boy and Bell Captain, Control of Bell Boys,
Procedures for: Left Luggage , Scanty Baggage, Wake – up Call, Processing
Housekeeping Discrepancies, Other Duties of Lobby Staff.
Unit III Financial Transactions 15
Guest Accounting System,Types of Accounts, Accounting cycle
Credit and Credit Procedures
Definition, Objec tives of Credit Control, Credit Control measures during:
Arrival, Occupancy, Departure and Post -departure
Safeguards adopted by Hotels, Legal Action that maybe taken against
Defaulters
Night Audit: Role and Responsibilities of the Night Auditor , The Audit
Process, Procedures to ensure Accuracy and Security of Financial Systems
Cashier: Role and Responsibilities of the Cashier
References
Agarwal. A. andAgarwal. M. (2000). Careers in Hotel Management. Vision Books Pvt. Ltd, New Delhi.
Alan. T. S. andWortman. J. F. (2006). Hotel and Lodging Management – An Introduction. John Wiley and
Sons. New Jersey.
Andrews. S. (1982). Hotel Front Office – Training manual. Tata McGraw Hill Publishing Co. Ltd. New Delhi.
Andrews. S. (2003). Hotel Houseke eping – Training manual. Tata McGraw Hill Publishing Co. Ltd. New
Delhi. Branson J. and Lennox M. (1992). Hotel, Hostel and Hospital Housekeeping. Hodderand Stoughton
Educational Press, Great Britain.
Brown G. andHepner. K. (1996). The Waiter’s Handbook. Hospitality Press Pty Ltd,
Australia Casado. M. A. (2000). Housekeeping Management. John Wiley. New York.
Ford. R. C. and Heaton. C. P. (2000). Managing the Guest Experience in Hospitality. Delmar Thomson
Learning. New York.
Hurst. R. (1983). Housekeepin g Management for Hotels and Residential Establishments. Heinemann, London.
O’ Shannessy. V andHaby. S. Richmond (2001). Accommodation Services. Prentice Hall, Australia
Raghubalan. G. andRaghubalan. S. (2007). Hotel Housekeeping Operations and Management. Oxford
University Press. New Delhi
Walker. J. R. (2005). Introduction to Hospitality Management. Pearson Education Pvt. Ltd, Delhi.
Course Code Title Periods/ Marks Credits
week
USHSIV503 Marketing Management and Entrepreneurship 3 100 2
Objectives
• To understand different marketing functions and systematic distribution system.
• To develop the analytical skills of students and enable them to use marketing strategies in a competitive
environment.
• To acquire knowledge and skill s for entrepreneurship.
Course Content Periods
Unit I Overview of Marketing 15
Meaning, Features, Marketing functions, Concepts of Marketing, Marketing
Environment – Definition, Factors influencing Marketing Plan – Internal and
External, Present M arketing Environment in India.
Marketing Structures
Definition, Features of Marketing Mix, Marketing Strategies, Need and Types of
Marketing Structures, Channels of Distribution: Types, Factors to be considered
Unit II Market Segmentation, Targe ting and Positioning 15
Definition, Need, Factors influencing Market Segmentation, Basis of Market
Segmentation, Features of good Market Segmentation, Market Segmentation
Strategies
New Product Development
Stages in the process, Promotion Mix , Product Life Cycle and Marketing Strategies
Product Failure
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Unit III Concept of Costs 15
Fixed and Variable cost, Marginal Cost, Break -Even Analysis, Opportunity Cost
Governmental Control
Pricing
Definition and Importance, Types of Prici ng, Factors affecting Pricing
References
Amarchand. D. (1979). Introduction to Marketing, Vikas Publishing House. New Delhi.
Bhatia. R.C. (2003). Marketing, Communication and Advertising Galgotia Publishing Co. New Delhi.
Green. C. (2004). Entrepreneur ship Ideas in Action. South Western Educational Publishing Pvt.
Australia. Kale. N.G. (1998). Principles and Practice of Marketing. VipulPrakashan, Mumbai.
Kale. N.G. and Ahmed. M. (1997). Marketing Management 3rd ed. VipulPrakashan. Mumbai.
Kale. N.G. (1 998). Fundamentals of Marketing and Finance. ManishaPrakashan, Mumbai.
Kotler. P. (1980). Marketing Management -Analysis, Planning, Implementation and Control. Prentice Hall of India
Pvt. Ltd. New Delhi.
Murthy, B. N. (1989). Entrepreneurship in Small Towns Mittal Publications. Delhi.
Stern. L.W. (1996). Marketing Channels. Prentice Hall of India Pvt. Ltd. New Delhi.
Swarajyalakshmi. (1998). Development of Women Entrepreneurship in India. Problems and Prospects.
Discovering Publishing House. New Delhi.
Cour se Code Title Periods/ Marks Credits
week
USHSIV504 Introduction to Ergonomics 3 100 2
Objectives
• To introduce students to the concept and essential components of Ergonomics.
• To provide students with ergonomic applications i n home, office and industry.
Course Content Periods
Unit I Introduction 15
Definition, Historical Perspective, Scope of Ergonomics, Need and Importance
Man – Machine – Environment System
Interdisciplinary Approach
Anatomy, Psychology, Physiolo gy
Time and Motion Studies
Unit II Anthropometrics 15
Definition, Terminology Used, Body Dimensions: Definitions and Applications,
Types, Principles and Practice of Anthropometrics
Anthropometric Data: Applications
Work Space Design
Work ing Heights, Clearance, Work Zones: Convenient and Maximum Reach,
Neck and Head Postures
Unit III Posture and Workload 15
Definition, Anatomy of the Body, Types of Postures: Standing, Sitting, Hand and
Arm Postures, Guidelines of Good Posture
Biomechanics
Fatigue
Definition, Types of fatigue: Physiological fatigue, Psychological fatigue, Effect
on Performance, Assessment of Fatigue, Work Design to avoid Fatigue
References
Bridger. R.S. (2003). Introduction to Ergonomics. Taylor and Francis Ltd. Great Britain. Chauhan.
M. K. (2002). Ergonomics Practical Manual. SVT College of Home Science, Mumbai.
Dalela S. andSaurabh. (1987). Textbook of Work Study and Ergonomics. (4th ed). Standard Publishers. Delhi.
Gandotia. V., Oberoi K. and Shar ma. P. (2005). Essentials of Ergonomics, Dominant Publishers and Distributors.
New Delhi.
Kong. S. and Johnson. S. (2000). Work Design: Industrial Ergonomics, Holcomb Hathway. Arizona.
Kroemer. K.H.E andGrandjean E. (1997). Fitting the Task to the Human: A Textbook of occupational
Ergonomics Taylor and Francis Ltd. London.
Pheasant. S. (1996). Bodyspace: Anthropometry, Ergonomics and the Design of Work (2nd ed.). Taylor and
Francis Ltd. London.
Stanton. N., Hedge. A., Brookhirs K. and Sales. E. (2005). Han dbook of Human Factors and Ergonomics, CRC
Press. Florida.
WeerdmasterDul Jam. B. (2001). Ergonomics for Beginners: A Quick Reference Guide. Taylor and Francis Ltd.
London
Wilson J. R. and Corbett E. N. (1995). Evaluation of Human Task: A Practical Ergon omics Methodology. (2nd
ed.) Taylor and Francis (Ltd). London.
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Course Code Title Periods/ Marks Credits
week
USHSIV505 Human Resource Management 3 100 2
Objectives
To provide the students with an:
• overview of the basic concepts of Huma n Resource Management and its dimensions.
• awareness of the relevance of HRM in an Organization.
• exposure to case studies in HRM practice.
Course content Periods
Unit I Introduction to Human Resource Management 15
Concept, Features, Objectives, Termi nology used, Importance and
Limitations, Principles of HRM, Activities of HRM, Role of HR Manager,
Difference between Personal Management and HRM.
Human Resource Planning
Meaning, Objectives, Advantages, and Limitations, Steps in the planning
Process, Job analysis : Concept, Job description and Job Specification, Job
Design: Concept, Factors affecting Job Design, Techniques of Job Design, Job
Evaluation: Concept, Purpose, Importance and Methods of Job Evaluation.
Unit II Staffing 15
Recruitment and Selection: Meaning, Sources of Recruitment, Steps in
Selection Procedure, Induction/ Orientation: Purpose, contents of the
Orientation programme, Advantages of Induction.
Performance Appraisal
Meaning, Purpose, Need, Merits and De- Merits, Methods, Limitations of
performance Appraisal Techniques, Suggestions for raising the effectiveness
of Appraisal Programmes, Post Appraisal Interview.
Unit III Training and Development 15
Meaning, Need, Objectives, Types, Advantages of training, Method of
training, Principles of training, Steps in the training process, Evaluation
Importance of Development, Method of Development
References
Certo, S.C. (2003). Modern Management. Pearson Education (Singapore) PTE, Ltd. Delhi.
Kale, N.G., Latif, S.A. andMehtab, A. (1998) Management and Human Resource Development.
ManishaPrakashan. Mumbai.
Kalyani, A.V., Iyer, S.N. andParanjape, V.D. (2001). Management and Human Resource Development. 4th ed.
Himalaya Publishing House. Mumbai
Mathi s, R.L. and Jackson, J.H. (2003) Human Resource Management 10th ed. Thomson/Southwestern. Australia.
Rao, P.S. (1999) Essentials of Human Resource Management and Industrial Relations (Text, Cases and Games).
2nd ed. Himalaya Publishing House. Mumbai.
Satya, R.R. and Parthasathy, A. (2000).Management: Text and Cases. Prentice Hall of India Pvt. Ltd. New Delhi.
Course Title Periods/ Marks Credits
Code week
USHSIV506 Part A: Household Appliances 3 75 2
Part B: Extension Education and Communicati on for 3 75 2
Development
Objectives Part A: Household Appliances
• To enable students to select and effectively use equipment.
• create an awareness of the working principles, construction, cost and care of various equipments available
in the market.
Course content Periods
Unit I Introduction 15
Classification of Equipment, Selection of equipment, Basic Facts of Electricity,
Heating Elements and Thermostats, Motors, Cords and Plugs
Fuels
Conventional Fuels, Non -conven tional Fuels, Environmental Impact of the use of
various Fuels, Cost -effectiveness of Fuels
Unit II Materials 15
Base Materials, Finishing Materials, Insulating Materials
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Utensils
Methods of Forming – Casting, Spinning, Drawing , Stamping; Methods of
Assembling - Riveting, Soldering, Welding, Braizing; Surface Cooking Utensils;
Ovenware; Hand Tools: Knives, Peeler, Graters and Beaters
Unit III Fuel efficient Appliances 15
Kerosene stoves, Solar water Heaters, Solar cookers
Small Kitchen Appliances
Pressure Cooker, Mixers and Grinders, Electric Kettle, Coffee Maker and Coffee
Percolator, Electric Toaster, Deep Fryers, Induction cook top
Waste Disposal unit
References
Inman E. F. (1966). Equipment in the Home. H arper and Row Publishers, New York. Payne J andTheis M. (2005). Introduction to Food Service. (10th ed). Pearson Education, Inc. New
Jersey. Peet. L. J. (1970). Household Equipment (6th ed.) John Wiley and Sons. New York.
Peet L. J. andThye. L. S. (1957). Household Equipment. (4th ed.) John Wiley and Sons. New York.
Sethi M.andMalhan S. (1993) Catering Management - An Integrated Approach. Wiley Eastern Limited. New
Delhi. Verghese .B.(1999). Professional Food and Beverage Service Management.Macmillan India Ltd.
Bangalore. Zante. V. and Helen. J. (1964). Household Equipment. Prentice Hall. New York.
Part B: Extension Education and Communication for Development
Objectives
• To orient students to the need for Extension Education
• To facilitate the development of knowledge and skills in the preparation and use of various aids used
in extension education.
• To enable students to understand how to plan for and implement a Community Development Programme.
Course content Periods
Unit I Communication Approaches and Extension Work 15
Communication and Extension Approaches and Methods, Motivating the Audience,
Selection of Teaching Tools
Extension Methods
Direct Contact, Demonstration, Puppetry, Drama, Role Plays and Street Plays, Talks:
Meetings and Con ferences, Group Discussions and Focus Group Discussions, Tours,
Campaigns, Rural Camps, Exhibitions
Unit II Non Projected Visual Aids 15
Posters, Diagrams: Charts and Graphs, Flip Charts, Flash Cards, Felt Boards and
Flannel Graphs, Chalk Boards, Bulletin Boards
Unit III Projected Aids 15
Projectors, Use of Computers, VCD, DVD and other Electronic Media, Audio Aids,
Communication through the Written Word:Writing for Newspapers, Feature Stories,
Leaflets, Pamphlets, Bulletins and Circular s, Writing for a Radio Talk and Television
Programme
References
Chadha, P.C. andMoquemuddin, M. (1979). Audio – Visual Education (Art and Teaching Aids). Prakash Brothers.
Ludhiana
Dahama, O.P. andBhatnagar, O.P. (1980). Education and Communication for Development. 2nd ed. Oxford and
IBH Publishing Co. Pvt. Ltd. New Delhi.
NIPCCD, (2002) Nutrition and Health Education Source Book. New Delhi
Shah, A. and Joshi, U. (1992). Puppetry and Folk Dramas for Non -formal Education. Sterling Publishers Pvt. Ltd .
New Delhi.
Supe, S.V. (1983). An Introduction to Extension Education. Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi.
Waghmare S. andWaghmare V. (1989) Teaching Extension Education, 2nd ed. Metropolitan. New Delhi.
Course Code Title Periods/ week Marks Credits
USHSIVP501 Community Service 2 50 2
Objectives
To provide students with:
• basic skills in the preparation and use of audiovisual aids
• an exposure to different community settings and enable students to render service in these settings
using various aids.
Course content
Periods
Page 9
Unit I Visual Aids 15
Importance in Community Service Programmes, Principles, Preparation, Use of Aids such as
Posters, Ch arts, Flash Cards, Leaflets, etc.Bulletin Board: Effective use of Bulletin Boards.
Use of the Bulletin Board in bringing about awareness of community related issues among
college students,
Use of the Computer in the preparation of A.V. aids.
Unit II Street Plays and Puppet Shows 15
Importance, Principles and Preparation of different types of puppets, Writing of simple
Scripts
Seminar
Skills required for effective Seminar Presentations, Classroom presentation of a paper on
topics of general interest focusing on developing the communication and presentation skills
of the students.
References
Chadha, P.C. andMoquemuddin, M. (1979). Audio – Visual Education (Art and Teaching Aids). Prakash
Brothers. Ludhiana
Dahama, O.P. and Bhatnagar, O.P. (1980). Education and Communication for Development. 2nd ed. Oxford and
IBH Publishing Co. Pvt. Ltd. New Delhi.
NIPCCD, (2002) Nutrition and Health Education Source Book. New Delhi.
Shah, A. and Joshi, U. (1992). Puppetry and Folk Dramas fo r Non -formal Education. Sterling Publishers Pvt.
Ltd. New Delhi.
Supe, S.V. (1983). An Introduction to Extension Education. Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi.
Waghmare S. andWaghmare V. (1989) Teaching Extension Education, 2nd ed. Metropol itan. New Delhi
Course Code Title Periods/ Marks Credits
week
Part A: Residential Interiors/ Hotel Front
2 50 2 Office and Housekeeping
USHSIVP502
Part B: Residential Interiors/ Hotel Front
2 50 2
Office and Housekee ping
Objectives Part A: Residential Interiors (Elective)
• To gain insight into the types of furniture, lighting and furnishings for interiors
• To enable selection of appropriate materials for different surfaces
• To impart s kills in drawing ergonomically -fit interior schemes for residential buildings
• To gain experience in scale drawing and presentation techniques.
Course Content Periods
Unit I Introduction 15
Materials used, Lettering, Scales, Symbols used in buildi ng drawings,
Study of building Blue Prints: Plan, Elevation, Sections, Key, Legend, Title Block,
Scale, Site Orientation and Detailed Drawing
Figures and Projections
Orthographic Projections, One -point Perspective of simple geometrical forms
Unit II Working Details 15
Doors, Jamb, Windows, Ventilators
References
Allen. P. S. (1985). Beginnings of Interior Environment (5 th Ed), Macmillan Publishing Co.
London. Cliffton C., Moggand Paine. M. (1988). The Curtain Book Reed International Bo oks. New
York. Gilliat M. (1986). The Decorating Book. Library of Congress Cataloguing Publications, Great
Britain. Kumar. S. (2008). Building Construction. Standard Publishers and Distributors, Delhi.
Rao. P. M. (2008). Interior Design – Principles and Pr actice. Standard Publishers and Distributors. Delhi.
Rao R. andSubrahmanyam Y. (2007). Planning and Designing of Residential Buildings. Standard Publishers
and Distributors. Delhi.
Magazines: Inside Outside, Society Interiors, Design and Interiors, Archi tecture and Design
OR
Page 10
Part A: Hotel Front Office and Housekeeping Operations (Elective)
Objectives
To enable students to:
• To train students to manage the functions carried out in the Housekeeping and Front Office departments of
an Institution.
• To pr epare students for Front Office and Housekeeping jobs in institutions like Hotels, Hostels,
Hospitals, Offices, etc.
Course Content Periods
Unit I Grooming and Etiquette required of Front Office staff 15
General rules to be followed by employees on Gue st in the Lobby and Reception areas
Visit to the Housekeeping and Front Office departments of a hotel / hospital to study the
layout of the department, organizational structure and functions.
Unit II Preparation of a Staffing guide 15
References
Agarwal A. andAgarwal M, (2000). Careers in Hotel Management. Vision Books Pvt Ltd, New Delhi
Andrews, S. (1982) . Hotel Front Office – Training Manual. Tata McGraw Hill Publishing Co. Ltd., New
Delhi. Andrews S. (2003). Hotel Housekeeping – Training Manua l. Tata McGraw Hill Publishing Co. Ltd.,
New Delhi. Brown G.andHepner, K.. The Waiter’s Handbook. Hospitality Press Pty Ltd, Australia
Ford, R.C. and Heaton, C. P, (2000). Managing the Guest Experience in Hospitality. Delmar Thomson Learning,
New York.
Lockwood A. (1996). Quality Management in Hospitality: Best Practice in Action. Cassell Publishing House,
London.
O’ Shannessy, V., Haby, S. and Richmond,P. (2001). Accommodation Services. Prentice Hall, Australia
Raghubalan G. andRaghubalan S. (2007). Hot el Housekeeping Operations and Management. Oxford University
Press, New Delhi
Van Der Wagen, L. (2006). Professional Hospitality Core Competencies. Hospitality Press Pvt Ltd, Australia
Part B: Residential Interiors (Elective)
Objectives
• To gain insight into the types of furniture, lighting and furnishings for interiors
• To enable selection of appropriate materials for different surfaces
• To impart skills in drawing ergonomically -fit interior schemes for residential buildings
• To gain experience in scale drawing and presentation techniques.
Course Content Periods
Unit III Interior Presentation 15
Plan, Elevations, Sections, Perspectives
Unit IV Evolving simple house plans for a small area 15
Plan, 4 Sectional elevations
References
Allen. P. S. (1985). Beginnings of Interior Environment (5 th Ed), Macmillan Publishing Co.
London. Cliffton C., Moggand Paine. M. (1988). The Curtain Book Reed International Books. New
York. Gilliat M. (1986). The Decorating Book. Library of Congress Cataloguin g Publications, Great
Britain. Kumar. S. (2008). Building Construction. Standard Publishers and Distributors, Delhi.
Rao. P. M. (2008). Interior Design – Principles and Practice. Standard Publishers and Distributors. Delhi.
Rao R. andSubrahmanyam Y. (2007 ). Planning and Designing of Residential Buildings. Standard Publishers and
Distributors. Delhi.
Magazines: Inside Outside, Society Interiors, Design and Interiors, Architecture and Design
OR
Part B: Hotel Front Office and Housekeeping Operations (Elect ive)
Objectives
To enable students to:
• To train students to manage the functions carried out in the Housekeeping and Front Office departments of
an Institution.
• To prepare students for Front Office and Housekeeping jobs in institutions like Hotels, Hoste ls,
Hospitals, Offices, etc.
Page 11
Course Content Periods
Unit I Communication 15
On the telephone, With guests, Inter -departmental, Folios and Formats Simulations of
situation handling with
Guests, Other departments.
Unit II 1 ½ weeks internship in t he front office department of a hotel 15
References
Agarwal A. andAgarwal M, (2000). Careers in Hotel Management. Vision Books Pvt Ltd, New Delhi
Andrews S. (2003). Hotel Housekeeping – Training Manual. Tata McGraw Hill Publishing Co. Ltd., New
Delhi. A ndrews, S. (1982). Hotel Front Office – Training Manual. Tata McGraw Hill Publishing Co. Ltd., New
Delhi. Brown G.andHepner, K.. The Waiter’s Handbook. Hospitality Press Pty Ltd, Australia
Ford, R.C. and Heaton, C. P, (2000). Managing the Guest Experience in Hospitality. Delmar Thomson
Learning, New York.
Lockwood A. (1996). Quality Management in Hospitality: Best Practice in Action. Cassell Publishing
House, London.
Shannessy, V., Haby, S. and Richmond,P. (2001). Accommodation Services. Prentice Hall, Au stralia
Raghubalan G. andRaghubalan S. (2007). Hotel Housekeeping Operations and Management. Oxford
University Press, New Delhi
Van Der Wagen, L. (2006). Professional Hospitality Core Competencies. Hospitality Press Pvt Ltd, Australia
Page 12
T.Y. B. Sc. (HOME SCIENCE)
SEMESTER VI
BRANCH IV: COMMUNITY RESOURCE MANAGEMENT
Course Code Title
Internal
Assessment
Marks
Semester End Total Periods
Credits Examination marks /week
USHSIV601
USHSIV602
USHSIV603
USHSIV604
USHSIV605
USHSIV606
USHSIVP601
USHSIVP602
Residential Interior
Design
Hotel Front Office and
Housekeeping Operations
Marketing Management
and Entrepreneurship
Introduction to
Ergonomics
Human Resource
Management
Part A: Household
Appliances
Part B: Extension
Education and
Communication
for Development
Community Service
Part A:Residential
Interiors/ Hotel Front
Office and Housekeeping
Part B: Residential
Interiors/ Hotel Front
Office and Housekeeping
40
40
40
40
40
30
30
__
__
__
60 100 3 2
60 100 3 2
60 100 3 2
60 100 3 2
60 100 3 2
45 75 3 2
45 75 3 2
50 50 2 2
50 50 2 2
50 50 2 2
800 27 20
Page 13
Course Code Title Periods/ Marks Credits
week
USHSIV601 Residential Interior Design 3 100 2
Objectives
• To familiarize students to various surface finishes used in interiors.
• To enab le students to select appropriate materials for different surfaces
• To get an insight of the professional aspects of Interior Design.
• To be aware of the various household services
Course Content Periods
Unit I Financial Considerations in Housing 15
Factors affecting the cost of a house, Purchase of a plot for House and Apartment
Construction, Housing decisions, Ownership Vs. Rental, Ready Accommodation
Vs. Construction, Finance: Loans, Mortgages, Self -finance institutions, agencies
offering fin ance
Residential Lighting
Natural and Artificial lighting
Unit II Interior Finishes, Furnishings and Accessories 15
Ceiling, Walls, Doors and Windows, Flooring, Furniture, Accessories
Unit III Residential Services 15
Electricity, Plumbing, Se werage, Environmental considerations
Interior Design - Professional Aspects
Setting up a Professional Practice, Estimatesand Tenders, Building Rules and
Regulations, Interior Design terminology used in practice
References
Allen, P. S. (1985). Beginnings of Interior Environment (5 thed). Macmillan Publishing Co.
London. Clifton. C., Moggand Paine M. (1988). The Curtain Book. Reed International books.
New York. Craig. H. T. (1987). Homes with Character. Glencoe Publishing Co. Inc. U.S.A.
Faulkn er, S. (1975). Inside Today’s Home. CBS College Publishing. New York
Gilliat M. (1986). The Decorating Book. Library of Congress Cataloguing Publications, Great
Britain. Kumar, S. (2008). Building Construction. Standard Publishers and Distributors, Delhi.
Rao, R. andSubrahmanyam, Y. (2007). Planning and Designing of Residential Buildings. Standard Publishers and
Distributors. Delhi.
Rao. P. M. (2008). Interior Design – Principles and Practice. Standard Publishers and Distributors, Delhi.
Course Code Title Periods/ week Marks Credits
USHSIV601 Hotel Front Office and Housekeeping Operations 3 100 2
Objectives
To enable students to:
• understand the managerial aspects of Hotel Housekeeping and Front Office
• describe, analyze and evaluate th e roles and functions of Hotel Housekeeping and Front Office
• gain knowledge of personal attitudes, characteristics, and work practices essential in Reception operations
Course Content Periods
Unit I Housekeeping Department 15
Organization, Job Descrip tion and Job Specifications, Inter Departmental
Communication and Coordination, Staffing Guides, Schedules and Shifts, Areas of
Responsibility, Managing Housekeeping Requests
Laundry, Linen and Uniform Room
Planning OPL, Layout of the linen roo m, Organization, Flow of linen, Linen treatment,
Machines and Equipment in OPL
Managing Inventories
Par level - Uniforms, Linen, Guest loan items, Cleaning supplies, Guest supplies
Unit II Cleaning Equipment and Chemicals 15
Types of Equipment , Factors affecting choice of cleaning equipment anddetergents,
Maintaining and storing equipment andchemicals, safety precautions in their use,
potential hazards
Guestroom Cleaning
Preparing Rooms for Guests, Making Beds, Cleaning Techniques a nd Procedures, Guest
Supplies and Amenities
Page 14
Public Area Cleaning
Importance, Cleaning Public Areas, Managing Suspicious or Unusual Behaviour,
Handling Special Requests and Projects
Unit III Housekeeping Concerns 15
Cost Control: B udget Process, Types of Budget: Capital and Operating, Contract v/s. In -
house Cleaning, Other Housekeeping Practices: First Aid, Pest Control
ConflictSituations
Definition, Types of Conflict, Resolving Conflicts, Responding to Customer Complaints
Turning Complaints into Opportunities.
Safetyand Security
Areas of Responsibility, Security Equipment, Surveillance (CCTV), Guestroom Security
Key Control and Lost and Found Procedures, Emergency Management
Environmental Concerns
Energy Conservation, Water Conservation, Waste Management, Environment friendly
concepts used in Hotels, Ecotel Certifications
References
Agarwal. A. andAgarwal. M. (2000). Careers in Hotel Management. Vision Books Pvt. Ltd, New Delhi.
Alan. T. S. andWor tman. J. F. (2006). Hotel and Lodging Management – An Introduction. John Wiley and
Sons. New Jersey.
Andrews. S. (1982). Hotel Front Office – Training manual. Tata McGraw Hill Publishing Co. Ltd. New Delhi.
Andrews. S. (2003). Hotel Housekeeping – Trainin g manual. Tata McGraw Hill Publishing Co. Ltd. New
Delhi.
Branson J. and Lennox M. (1992). Hotel, Hostel and Hospital Housekeeping. Hodderand Stoughton
Educational Press, Great Britain.
Brown G. andHepner. K. (1996). The Waiter’s Handbook. Hospitality Pr ess Pty Ltd,
Australia Casado. M. A. (2000). Housekeeping Management. John Wiley. New York.
Ford. R. C. and Heaton. C. P. (2000). Managing the Guest Experience in Hospitality. Delmar Thomson
Learning. New York.
Hurst. R. (1983). Housekeeping Management f or Hotels and Residential Establishments. Heinemann, London.
O’ Shannessy. V andHaby. S. Richmond (2001). Accommodation Services. Prentice Hall, Australia
Raghubalan. G. andRaghubalan. S. (2007). Hotel Housekeeping Operations and Management. Oxford
Univers ity Press. New Delhi
Walker. J. R. (2005). Introduction to Hospitality Management. Pearson Education Pvt. Ltd, Delhi.
Course Code Title Periods/ Marks Credits
week
USHSIV602 Marketing Management and Entrepreneurship 3 100 2
Objectives:
• To acquire knowledge and skills for entrepreneurship
• To understand and learn the basics of finance and accountancy.
• To enable students to make an effective business plan
.Course Content Periods
Unit I Entrepreneur, Intrapreneur and Entrepreneur ship 15
Definition, Concept, Characteristic Features, Entrepreneurial Skills.
Classification of Entrepreneurs
Unit II Project Formulation and Feasibility Analysis 15`
Stages of Project Formulation, Project Selection, Project Evaluation,
Guidelines for Project Formulation, Standards and Systems of Evaluation
(HACCP, ISO), Identifying a Business Opportunity
Business Planning
Importance of a Business Plan, Purpose of a Plan, Creating an effective Plan,
Business Acquisition, Fr anchising and Outsourcing
Unit III Financial Requirements 15
Fixed Capital and Working Capital, Sources of Finance, Record keeping and
Accountancy
Legal, Ethical and Social Issues
Role of the Government as a regulator, Inspection, Licenses , Provider of
Public Goods, Provider of Social programs and as a Redistributor of Income
References
Amarchand. D. (1979). Introduction to Marketing, Vikas Publishing House. New Delhi.
Bhatia. R.C. (2003). Marketing, Communication and Advertising Galg otia Publishing Co. New Delhi.
Green. C. (2004). Entrepreneurship Ideas in Action. South Western Educational Publishing Pvt.
Australia. Kale. N.G. (1998). Principles and Practice of Marketing. VipulPrakashan, Mumbai.
Page 15
Kale. N.G. and Ahmed. M. (1997). Marke ting Management (3rd ed.)VipulPrakashan. Mumbai.
Kale. N.G. (1998). Fundamentals of Marketing and Finance. ManishaPrakashan, Mumbai.
Kotler. P. (1980). Marketing Management -Analysis, Planning, Implementation and Control. Prentice Hall of India
Pvt. Ltd. Ne w Delhi.
Murthy, B. N. (1989). Entrepreneurship in Small Towns Mittal Publications. Delhi.
Stern. L.W. (1996). Marketing Channels. Prentice Hall of India Pvt. Ltd. New Delhi.
Swarajyalakshmi. (1998). Development of Women Entrepreneurship in India. Problems and Prospects.
Discovering Publishing House. New Delhi
Course Code Title Periods/ Marks Credits
week
USHSIV603 Introduction to Ergonomics 3 100 2
Objectives
• To introduce students to the concept and essential components of Ergonom ics.
• To provide students with ergonomic applications in home, office and industry.
Course content Periods
Unit I Physiological Aspects of Work 15
Muscular Work, Work Efficiency, Measurement of the Human Cost of Work,
Sources of energy
Unit II Environmental Factors 15
Illumination, Noise and Vibration
Chemical Hazards, Biological Hazards
Indoor Climate,Heat Stress
Cold Stress, Ventilation
Creating a harmonious Work Environment
Effect on Health with applications in Home, Office and Industry
Unit III Applied Ergonomics 15
Ergonomics in the Home
Equipment
Interior Design
Kitchen, Bathroom, Bedroom, Furniture
Ergonomics in the Workspace
Office Desk and Chair
Visual Demands
Design of Screen -based Jobs
Reference s
Bridger. R.S. (2003). Introduction to Ergonomics. Taylor and Francis Ltd. Great Britain. Chauhan.
M. K. (2002). Ergonomics Practical Manual. SVT College of Home Science, Mumbai.
Dalela S. andSaurabh. (1987). Textbook of Work Study and Ergonomics. (4th e d). Standard Publishers. Delhi.
Gandotia. V., Oberoi K. and Sharma. P. (2005). Essentials of Ergonomics, Dominant Publishers and
Distributors. New Delhi.
Kong. S. and Johnson. S. (2000). Work Design: Industrial Ergonomics, Holcomb Hathway. Arizona.
Kroemer . K.H.E andGrandjean E. (1997). Fitting the Task to the Human: A Textbook of occupational
Ergonomics Taylor and Francis Ltd. London.
Pheasant. S. (1996). Bodyspace: Anthropometry, Ergonomics and the Design of Work (2nd ed.). Taylor and
Francis Ltd. London .
Stanton. N., Hedge. A., Brookhirs K. and Sales. E. (2005). Handbook of Human Factors and Ergonomics,
CRC Press. Florida.
WeerdmasterDul Jam. B. (2001). Ergonomics for Beginners: A Quick Reference Guide. Taylor and Francis
Ltd. London
Wilson J. R. and C orbett E. N. (1995). Evaluation of Human Task: A Practical Ergonomics Methodology. (2nd
ed.) Taylor and Francis (Ltd). London.
Course Code Title Periods/ Marks Credits
week
USHSIV604 Human Resource Management 3 100 2
Objectives
To provide the students with an:
• overview of the basic concepts of Human Resource Management and its dimensions.
• awareness of the relevance of HRM in an Organization.
• exposure to case studies in HRM practice.
Page 16
Course content Periods
Unit I Compensation 15
Wage and Incentive Payment, Fringe benefits
Promotion Policies
Reasons for promotion, Benefits of promotion, Principles of a sound promotion policy,
Basis of promotion
Unit II Career Planning 15
Meaning and steps in the career planning pro cess, Job rotation and transfer: Meaning,
Benefits and Drawbacks of job rotation, purpose of job transfer, Principles of a sound
transfer policy, Types and procedures of transfers, Role of an Organization in an
employee’s career development.
Unit III Grievance Management 15
Sources of conflict, Conflict management styles and strategies
Human Resource Audit
Meaning and objectives
References
Certo, S.C. (2003). Modern Management. Pearson Education (Singapore) PTE, Ltd. Delhi.
Kale, N.G., Latif, S.A. andMehtab, A. (1998) Management and Human Resource Development.
ManishaPrakashan. Mumbai.
Kalyani, A.V., Iyer, S.N. andParanjape, V.D. (2001). Management and Human Resource Development. 4th
ed. Himalaya Publishing House. Mumbai
Mathis, R.L. and Jackson, J.H. (2003) Human Resource Management 10th ed. Thomson/Southwestern.
Australia. Rao, P.S. (1999) Essentials of Human Resource Management and Industrial Relations (Text, Cases
and Games). 2nd ed. Himalaya Publishing House. Mumbai.
Satya, R.R. and Parthasathy, A. (2000).Management: Text and Cases. Prentice Hall of India Pvt. Ltd. New Delhi.
Course Code Title Periods/ Marks Credits
week
USHSIV605 Household Appliances 3 75 2
Objectives
• To enable students to select and effecti vely use equipment
• To create an awareness of the working principles, construction, cost and care of various equipments
available in the market.
Course content Periods
Unit I Large Kitchen Appliances 15
Tandoors, Cooking Range, Conventional Oven, Micr owave Oven,
Refrigerator, Freezer, Ventilation Equipment, Water Purifier
Unit II Home Laundry And Cleaning Appliances 15
Iron, Washing Machine and Drier, Vacuum Cleaner, Floor Polisher,
Dishwasher
Unit III Heating and Cooling Appliances 15
Immersion water Heater, Electric Water Heaters, Air Conditioner, Air Cooler,
Air Filter, Electric Fan
Personal Care Equipment
References
Inman E. F. (1966). Equipment in the Home. Harper and Row Publishers, New York.
Payne J andTheis M. (2005). Introduction to Food Service. (10th Ed.). Pearson Education, Inc. New
Jersey. Peet. L. J. (1970). Household Equipment (6th ed.) John Wiley and Sons. New York.
Peet L. J. andThye. L. S. (1957). Household Equipment. (4th Ed.) John Wiley and Sons. New York.
Sethi M. andMalhan S. (1993) Catering Management - An Integrated Approach. Wiley Eastern Limited. New
Delhi. Verghese .B. (1999). Professional Food and Beverage Service Management.MacmillanIndia Ltd.
Bangalore. Zante. V. and Helen. J. (1964). Household Equ ipment. Prentice Hall. New York.
Page 17
Course Title Periods/ Marks Credits
Code week
USHSIV606 Extension Education and Communication for 3 75 2 Development
Objectives
• To orient students to the need for Extension Educatio n
• To facilitate the development of knowledge and skills in the preparation and use of various aids used in
Extension Education.
• To enable students to understand how to plan for and implement a Community Development Programme.
Course content Periods
Unit I Extension Education 15
Concepts, Principles, Aims, Role of an Extension Worker, Qualities of an Extension
Worker, The Extension Worker as a Communicator
Unit II Programme Planning and Organization 15
Components, Principles, Abilities needed by P lanners, Developing a Plan of Work:
Definition and Analysis of the concept, Elements of the Plan of Work
Unit III Community Development Programme 15
Meaning, Essential Elements, Objectives, Principles of Community Development, Types of
Community Development Programmes, Community Development Processes, Development
and use of Organization Channels, Role of the Community Development Worker.
References
Chadha, P.C. andMoquemuddin, M. (1979). Audio – Visual Education (Art and Teaching Aids). Prak ash Brothers.
Ludhiana
Dahama, O.P. andBhatnagar, O.P. (1980). Education and Communication for Development. 2nd ed. Oxford and
IBH Publishing Co. Pvt. Ltd. New Delhi.
NIPCCD, (2002) Nutrition and Health Education Source Book. New Delhi
Shah, A. and Joshi, U. (1992). Puppetry and Folk Dramas for Non -formal Education. Sterling Publishers Pvt. Ltd.
New Delhi.
Supe, S.V. (1983). An Introduction to Extension Education. Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi.
Waghmare S. andWaghmare V. (1989) Teaching Extension Education, 2nd Ed. Metropolitan. New Delhi.
Course Code Title Periods/ week Marks Credits
USHSIVP601 Community Service 2 50 2
Objectives
To provide students with:
• basic skills in the preparation and use of audiovisual aids
• an exposure to different community settings and enable students to render service in these settings
using various aids.
Course content Periods
Unit I Outreach Programme in the community making use of various aids. 15
Unit II A minor Project / Survey in the community set -up. 15
References
Chadha, P.C. and Moquemuddin, M. (1979). Audio – Visual Education (Art and Teaching Aids). Prakash
Brothers. Ludhiana
Dahama, O. P.and Bhatnagar, O.P. (1980). Education and Communication for Development. 2nd Ed. Oxford and
IBH Publishing Co. Pvt. Ltd. New Delhi.
NIPCCD, (2002) Nutrition and Health Education Source Book. New Delhi.
Shah, A. and Joshi, U. (1992). Puppetry and Folk Dramas for Non -formal Education. Sterling Publishers Pvt. Ltd.
New Delhi.
Supe, S.V. (1983). An Introduction to Extension Education. Oxford and IBH Publishing Co. Pvt. Ltd. New
Delhi. Waghmare S. and Waghmare V. (1989) Teaching Extension Education, 2nd ed. Metropolitan. New Delhi
Page 18
Course Code Title Periods/ Marks Credits
week
Part A: Residential Interiors
OR 2 50 2
USHSIVP602 Hotel Front Office and Housekeeping
Part B: Residential Interiors
OR 2 50 2
Hotel Front Office and Housekeeping
Objectives Part A: Residential Interiors (Elective)
• To gain insight into the types of furniture, lighting and furnishings for interiors
• To enable selection of appropriate materials for different surfaces
• To impart skills in drawing ergonomically -fit interior schemes for residential buildings
• To gain experience in scale drawing and presentation techniques.
Course Content Periods
Unit I Furniture Designs for various areas: 15
Living room, Drawing -cum-dining room, Master bedroom, Children’s bedroom,
Guest bedroom, Kitchen, Bathroom, Toile t
Site Visits
Site visits to observe Planning and Implementation of Services
Unit II Presentation Techniques 15
Rendering, Model Making
References
Allen. P. S. (1985). Beginnings of Interior Environment (5 th Ed), Macmillan Publishing Co .
London. Cliffton C., Moggand Paine. M. (1988). The Curtain Book Reed International Books. New
York. Gilliat M. (1986). The Decorating Book. Library of Congress Cataloguing Publications, Great
Britain. Kumar. S. (2008). Building Construction. Standard Pub lishers and Distributors, Delhi.
Rao. P. M. (2008). Interior Design – Principles and Practice. Standard Publishers and Distributors. Delhi.
Rao R. andSubrahmanyam Y. (2007). Planning and Designing of Residential Buildings. Standard Publishers
and Distribu tors. Delhi.
Magazines: Inside Outside, Society Interiors, Design and Interiors, Architecture and Design
OR
Part A: Hotel Front Office and Housekeeping (Elective)
Objectives
To enable students to:
• understand the managerial aspects of Hotel Housekeepin g and Front Office
• describe, analyze and evaluate the roles and functions of Hotel Housekeeping and Front Office
• gain knowledge of personal attitudes, characteristics, and work practices essential in Housekeeping operations
Course Content Periods
Unit I Grooming and Etiquette required of Housekeeping staff 15
General rules to be followed by employees on Guest floors
Preparation of a Staffing guide
Survey of the various Cleaning Agents and Cleaning Equipment available in the market
An assignmen t on Housekeeping contract firms to understand the kinds of services they
provide.
Unit II Daily cleaning of a Guestroom 15
Bed making, Turn -down Service, Second Service, Procedure for cleaning a Guest
Bathroom
Cleaning of Public areas
Clea ning of various Materials : metals, glass, wood
References
Agarwal A. andAgarwal M, (2000). Careers in Hotel Management. Vision Books Pvt Ltd, New Delhi
Andrews, S. (1982) . Hotel Front Office – Training Manual. Tata McGraw Hill Publishing Co. Ltd., New
Delhi. Andrews S. (2003). Hotel Housekeeping – Training Manual. Tata McGraw Hill Publishing Co. Ltd.,
New Delhi. Brown G.andHepner, K.. The Waiter’s Handbook. Hospitality Press Pty Ltd, Australia
Ford, R.C. and Heaton, C. P, (2000). Managing the Guest Ex perience in Hospitality. Delmar Thomson Learning,
New York.
Page 19
Lockwood A. (1996). Quality Management in Hospitality: Best Practice in Action. Cassell Publishing House,
London.
O’ Shannessy, V., Haby, S. and Richmond,P. (2001). Accommodation Services. Prent ice Hall, Australia
Raghubalan G. andRaghubalan S. (2007). Hotel Housekeeping Operations and Management. Oxford University
Press, New Delhi
Van Der Wagen, L. (2006). Professional Hospitality Core Competencies. Hospitality Press Pvt Ltd, Australia
Part B: Residential Interiors (Elective)
Objectives
• To gain insight into the types of furniture, lighting and furnishings for interiors
• To enable selection of appropriate materials for different surfaces
• To impart skills in drawing ergonomically -fit interior schemes for residential buildings
• To gain experience in scale drawing and presentation techniques.
Course Content Periods
Unit I Planning Furniture Layout: Working out design and decoration plans with 15
sectional elevations for:
Studio Apartmen t, 1 BHK Apartment
Exposure to Finishing Material
Market Survey, Preparation of Scrap book.
Unit II Planning Furniture Layout: Working out design and decoration plans with 15
sectional elevations for
3 BHK Apartment
References
Allen. P. S. (1985). Beginnings of Interior Environment (5 th Ed), Macmillan Publishing Co.
London. Cliffton C., Moggand Paine. M. (1988). The Curtain Book Reed International Books. New
York. Gilliat M. (1986). The Decorating Book. Library of Congress Cataloguin g Publications, Great
Britain. Kumar. S. (2008). Building Construction. Standard Publishers and Distributors, Delhi.
Rao. P. M. (2008). Interior Design – Principles and Practice. Standard Publishers and Distributors. Delhi.
Rao R. andSubrahmanyam Y. (2007 ). Planning and Designing of Residential Buildings. Standard Publishers
and Distributors. Delhi.
Magazines: Inside Outside, Society Interiors, Design and Interiors, Architecture and Design
OR
Part B: Hotel Front Office and Housekeeping (Elective)
Objec tives
To enable students to:
• understand the managerial aspects of Hotel Housekeeping and Front Office
• describe, analyze and evaluate the roles and functions of Hotel Housekeeping and Front Office
• gain knowledge of personal attitudes, characteristics, an d work practices essential in Housekeeping operations
Course Content Periods
Unit I Simple Flower Arrangements 15
Stain Removal
An exposure to simple First Aid measures.
Unit II 1 ½ weeks internship in the Hotel Housekeeping Department or in a Housekeeping 15
Contract Firm
References
Agarwal A. andAgarwal M, (2000). Careers in Hotel Management. Vision Books Pvt Ltd, New Delhi
Andrews, S. (1982) . Hotel Front Office – Training Manual. Tata McGraw Hill Publishing Co. Ltd., New
Delhi. Andrews S. (2003). Hotel Housekeeping – Training Manual. Tata McGraw Hill Publishing Co. Ltd.,
New Delhi. Brown G.andHepner, K.. The Waiter’s Handbook. Hospitality Press Pty Ltd, Australia
Ford, R.C. and Heaton, C. P, (2000). Managing the Guest Experience in Hosp itality. Delmar Thomson Learning,
New York.
Lockwood A. (1996). Quality Management in Hospitality: Best Practice in Action. Cassell Publishing House,
London.
O’ Shannessy, V., Haby, S. and Richmond, P. (2001). Accommodation Services. Prentice Hall, Austr alia
Raghubalan G. andRaghubalan S. (2007). Hotel Housekeeping Operations and Management. Oxford University
Press, New Delhi
Van Der Wagen, L. (2006). Professional Hospitality Core Competencies. Hospitality Press Pvt Ltd, Australia
Page 20
Scheme of Examination
The performance of the learners shall be evaluated into two parts. The learner’s performance shall be assessed
by Internal Assessment with 40% marks in the first part by conducting the Semester End Examinations with
60% marks in the second part. The alloc ation of marks for the Internal Assessment and Semester End
Examinations are as shown below: -
Internal assessment for Theory 40 % of 100 marks (40 marks)
Sr. No. Evaluation type Marks
1 One class test/ case study / online examination to be conducted in the given semester 20
2 One assignment based on curriculum to be assessed by the teacher concerned 10
3 Active participation in routine class instructional deliveries 05
4 Overall conduct as a responsible learner, communication and leadership qualities in organizing 05 related academic activities
Internal assessment for Theory 40 % of 75 marks (30 marks)
Sr. No. Evaluation type Marks
1 One class test/ case study / online examination to be conducted in the given semester 20
2 One assignment ba sed on curriculum to be assessed by the teacher concerned 10
3 Active participation in routine class instructional deliveries 05
4 Overall conduct as a responsible learner, communication and leadership qualities in organizing 05 related academic activi ties
Semester End Theory Examination of 60 marks (three unit courses)
Duration: These examinations shall be of two and half hours duration.
Theory question paper pattern :
• There shall be four questions each of 15 marks. On each unit there will be o ne question and fourth
question will be based on entire syllabus.
• All questions shall be compulsory with internal choice within the questions. Each question will be of 30
marks with options.
• Questions may be sub divided into sub questions as a, b, c, d an d e, etcand the allocation of marks
depends on the weightage of the topic.
Semester EndExamination of 45 marks (three unit courses)
Duration: These examinations shall be of one and half hours duration.
• There shall be three questions each of 15 marks. On each unit there will be one question.
• All questions shall be compulsory with internal choice within the questions. (Each question will be of 20
to 23 marks with options.)
• Questions may be subdivided into sub -questions a, b, c… and the allocation of marks depend on the
weightage of the topic.
Semester End Practical Examination of 50 marks (three/four unit courses)
Duration: These examinations shall be of three hours.
Sr. No Evaluation type Marks
1 Laboratory work: Semester End Examination 40
2 Journal 05
3 Viva 05
Standard of Passing is as per the Ordinances set by the University of Mumbai for the Credit Based Semester and
Grading System for the undergraduate courses.