Vide Item No 69 2N BMS Hospitality Management Sports Studies Sem I II CBCS_1 Syllabus Mumbai University by munotes
Page 2
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(AAMS),
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They are requested to treat this as action taken report on the concerned
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Page 3
AC – 10/11/2021
Item No. 6.9 (2)
UNIVERSITY OF MUMBAI
Program: Undergraduate Degree Program
Course: BMS (Hospitality Management and
Sports Studies)
SEMESTER - I & II
(As per Choice Based and Credit System)
(Introduced with effect from the academic year 2021 -22)
Page 4
AC-10/11/2021
Item No.
UNIVERSITY OFMUMBAI
Syllabus for App roval
Sr. No.
Heading Particulars
Title of the Course
O. 6763
BMS (Hospitality Management and Sports Studies)
2 Eligibility for Admission
O. 6764 10+ 2 with 45% Marks scheme of any recognized
State/Central/International Board
3 PassingMarks
R:
50%
4 Ordinances /
Regulations ( if any)
No. of Years / Semesters
R: 3 years/ 6 Semester
6 Level Under Graduate(U.G)
7 Pattern Semester
Nerv
9 To be implemented from
Academic Year From Academic Year: 202 1 -2 2
Chairman of BoS Dr. Anita Swami
Dean, Interdisciplinary
Page 5
O.No: 6763
Title of the course - BMS (Hospitality Management and Sports Studies)
O.No: 6764
Eligibility: 10+2 with 45% Marks scheme of any recognized State/Central/International Board
R: 9513
Scheme of Examination
The Semester End Examination will be conducted for 60 Marks each subject
InternalAssessments will be conducted for 40 Marks each subject
The allocation of 40 marks shall be on the following basis: -
Periodical class tests/presentations held in the given s emester (30 Marks)
Attendance andActive participation in routine class instructional deliveries (05Marks)
Overall Conduct as a responsible student, mannerism and articulation and Exhibition of
leadership qualities in organizing related academic activitie s. (0SMarks)
Question Paper Pattern for Semester End Examination (6O Marks)
There will be Seven Questions in all.
Q1 would be compulsory and would carry ----------------------- 20 Marks
In addition to Q1, there would be six questions.
Each question would carry 10 Marks. Q7 will have three sub —questions and each sub —question
would carry 05 Marks
Students have to attempt any four out of the remaining six Questions and within
Q7;students have to attempt any two out of three sub — questions.
In all, students have to attempt five q uestions i.e. (Q1+Any Four of the remaining)
Q1 = 20 Marks (Compulsory)
Attempt Any Four out of the Remaining SixQ2 — Q6 = 10 Marks
Q7 Any two from (a) or (b) or (c) ------------------------------------------------- (5x2) = 10 Marks
R: 9514
Standard of Passing: A Student has to separately secure minimum 50% marks(i.e. 20
outof 40) in The internal assessments and secure minimum 500/$marks (Le. 30 out of 60)
in the Semester End Examination in every subject to be declared as Pass.
R: 9515
Intake Capacity: The maximum intake capacity of BMS fH ospitality Management & Sports
Studies) course as per University of Mumbai is 60 per academic year
Mr. Mohan Amrule
Chairman of BoS Dr. Anita Swami
Dean, Interdisciplinary
Page 6
BMS (Hospitality Management and Sports Studies)Semester
– I and II
SEMESTER – I CREDIT
S COURSE
COR
E
Foundation Course In Food Production & Patisserie – I 2
Foundation Course In Food And Beverage Service – I 2
Foundation Course In Room Division Operations – I 2
Foundation Course In Food Production & Patisserie – I (Practical) 4
Foundation Course In Food And Beverage Service – I (Practical) 2
Foundation Course In Room Division Operations – I (Practical) 2
SCHOOL
ELECTIVES 2/5
Accountancy – I 3
Hotel Engineering 2
Nutrition for Wellness 2
Communication I 3
Principles Of Management 3
SPECIAL
ELECTIVES 1/2
Culture And Heritage Of Sports 2
French – I 1
SEMESTER – II
CREDIT
S COURSE
COR
E
Foundation Course In Food Production & Patisserie – II 2
Foundation Course In Food And Beverage Service – II 2
Foundation Course In Room Division Operations – II 2
Foundation Course In Food Production & Patisserie – II (Practical) 4
Foundation Course In Food And Beverage Service – II (Practical) 2
Foundation Course In Room Division Operations – II (Practical) 2
SCHOOL
ELECTIVES 2/5
Application Of Computers 2
Quality Control In Sports 2
Application Of Computers (Practical) 2
Sports Leadership 2
Macro Economics – Foundation Course 3
SPECIAL
ELECTIVES 1/2
Human Resource Management 3
French – II 1
Page 7
Semester -
I
Course
Cod
e:
TIMUHMS1C
1 Course Title: Foundation Course In
Food Production & Patisserie – I Credits
: 02 Lectures: 30
Learning Objectives
1. history of cooking, its modern developments and brief idea about the layouts, kitchen
organization, safety and self-grooming hierarchical duties and responsibilities of kitchen
staff and its coordination with other departments, and workflow.
2. The various kitchen equipment / tools, techniques to use with safety measures and their
maintenance, fuels used in the kitchen and techniques to work on gas burner with
complete knowledge and handling of firefighting equipment and, basics of First Aid.
3. The basic and important ingredients used in the kitchen, their technical use in the food
preparations and also the control cycle.
4. The base of the international cuisines and their careful technical use for preparing
international cuisines, preparation techniques and serving arts of very first course of meal
like soup, know about the dressing and carving art of Salad; and the rising trends.
5. The techniques to use bakery equipment and production of basic products.
Course Description:
Unit I Professional Kitchen & Cooking:
Introduction, Definition, and its importance; Personal&
Kitchen Hygiene, Uniform, Protective clothing, Kitchen
Layouts (Basic, Bulk and Show kitchens), Hierarchy of
Kitchen Department, Classical Kitchen Brigade, Modern
Staffing in various hotels, Duties & Responsibilities of
various chefs in kitchen, their attributes; coordination of
kitchen with otherdepartments 05 lectures
Unit – II Kitchen Equipment, Fuels & Safety: Kitchen
Equipment’s, Classification, Description, Usage, Upkeep
and Storage, Kitchen Tools, Knives, Their Usage, Care &
Maintenance, Workstations, Safety Procedures, Fuel –
Types, Usage and Precautions.Fire - Introduction, Types
and handling fires and usage of extinguishers; Basic First
Aid- Burns, Scalds, Cuts 05 lectures
Unit – III Ingredients used in cooking: Herbs & Spices,
Cereals and Pulses, Fruits andVegetables, and Salt,
Sweeteners, Fat, Milk and Milk Products: - Introduction,
Types,Purchasing, Storing Considerations and their
key uses in kitchen 10 lectures
Unit – IV Stocks, Sauces, Soups and Salads: Stocks:
Introduction, Classification, Usage, Preparation;
Sauces: Introduction, Classification, Usage, Thickening
Agents, Preparation of
Mother Sauces, understanding their derivatives, 05 lectures
Page 8
propriety sauces, making of good sauce, emerging trends,
Soups: Introduction, Classification, Preparation, Salient
Features, Care and precautions, trends in soup
presentation. Salads: Introduction, compositions, types,
dressings, emerging trends.
Unit – V Bakery & Patisserie: Equipment’s Identification,
Bread Making, Simple Cakes, Simple Cookies,
Desserts 05 lectures
References
Practical Cookery by Kinton & Cessarani
Theory of Catering by Kinton & Cessarani
Theory of Cookery by K Arora, Publisher: Frank Brothers
Food Production Operations: Parvinder S Bali, Oxford University Press
Modern Cookery (Vol- I) By Philip E. Thangam, Publisher: Orient Longman
Cooking Essentials for the New Professional Chef
Practical Professional Cookery by Kauffman & Cracknell
Professional Cooking by Wayne Gislen, Publisher Le Cordon Bleu
The Professional Chef: Le Rol A. Polsom
Page 9
Semester -
I
Course
Cod
e:
TIMUHMS1C
2 Course Title: Foundation Course In Food
And Beverage Service – I Credits:
02 Lectures:
30
Learning Objectives
To make the student to know about basic concepts of Food Service Industry, its
classification andsalient features of each catering unit.
To make the students aware with the organizational structure of Food & Beverage
ServiceDepartment.
To impart adequate knowledge about various F & B Service outlets along with the
role of theirancillary department.
To familiarize the students with the various types of equipment used in food service
operations.
To discuss with the students about the non-alcoholic beverages and their classification,
and also toimpart the knowledge about Mocktails.
Course Description
Unit I FOOD AND BEVERAGE SERVICE INDUSTRY:
Introduction, Concept, Role of Catering establishment in
the travel/tourism industry, Classification of catering
Establishment and their importance, Classification of
Commercial, Residential/Non - residential, Welfare
Catering - Industrial/Institutional/Tran sport such as air,
road, rail, sea,etc. 05 lectures
Unit – II FOOD & BEVERAGE SERVICE
ORGANIZATION/STAFFING:
Concept of F&B Service Organization, staffing of various F
& B Operations, French term related to F & BService staff,
Duties & Responsibilities of F& B Service staff, Basic
Etiquettes/Qualities of a good waiter, Intra and Inter-
Departmental Relationship of F&B Service Department. 10 lectures
Unit – III FOOD AND BEVERAGE SERVICES
OPERATIONS:
Introduction of F&B outlets,Concept of Restaurant, Types
of Restaurants, their salient features; Theme and
Specialty Restaurants. Ancillary Department :
Pantry, Stillroom, Silver Room, Linen Room, FoodPick -
up Area, Kitchen Stewarding, etc. -Introduction,
Description and Function of each Department. 07 lectures
Unit - IV FOOD SERVICE EQUIPMENTS: Food Service
Equipment’s and their classification: Furniture,
Restaurant Linen, Crockery, Cutlery, Flatware,
Glassware, Hollowware - Description, Usage, Upkeep
and Storage, Other Food Service Tools - Their Usage,
Care & Maintenance.
Page 10
Unit – V NON -ALCOHOLIC BEVERAGES MOCK TAILS
Introduction, Classification of Non -alcoholic beverages
(Nourishing, Stimulating, and Refreshing), Types -Tea,
Coffee,Cocoa and Malted drinks, Juices, Aerated drinks,
Mineral/Aerated Water, Squashes, Syrup, Shakes -
Descriptions with detailed inputs, their origin, varieties,
popular brands, Mocktails – Introduction, Types, Brief
Descriptions, Preparation and Service Techniques. 08 lectures
References
Food & Beverage Service – Dennis R.Lillicrap. & John A. Cousines. Publisher: ELBS.
Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGrawHill.
Food & Beverage Service - R.Singravelavan -Oxford Publication
Introduction F & B Service - Brown, Heppner & Deegan
The Restaurant (From Concept to Operation)
The Waiter Handbook by Grahm Brown
Modern Restaurant Service - John Fuller, Hutchinson
Page 11
Semester -
I
Course
Cod
e:
TIMUHMS1C
3 Course Title: Foundation Course In
Room Division Operations – I Credits:
02 Lectures
30
Learning Objectives
The star categorization of the hotels and various sectors of accommodation
department in hospitalityindustry.
The importance of housekeeping department in the hotel industry, organizational
framework and staffresponsibilities of the accommodation sector.
The various sections of housekeeping department in the hotel.
The origin of Tourism, Hospitality and Hotel industry along with coordination of
front officedepartment with other departments of the hotel.
The sections of front office department and familiarization with the equipment’s and
personality traitsof the staff.
Course Description
Unit I Accommodation Sector:
Introduction, Concept, and its importance; Types &
Classification of Hotels on different basis; Star
Categorization, Heritage Hotels and others in India,
Organization Structure of Hotels; Origin, growth and
development of Hotel Sector in India. (ITC, The Taj Group,
The Oberoi Group), Foreign Hotel Chains in India Hilton,
Marriott, Hyatt 05 lectures
Unit – II Hotel Housekeeping: Introduction, Meaning and
definition Importance of Housekeeping, Responsibilities
of the Housekeeping department, a career in the
housekeeping department. Housekeeping Department:
Organizational framework of the Department
(Large/Medium/Small Hotel), Role’ of Key Personnel in
Housekeeping, Job Description and Job Specification of
staff in the department, Attributes and Qualities of the
Housekeeping staff – skills of a good Housekeeper, Inter
departmental Coordination with more emphasis on Front
office and the Maintenance department, Hygiene and
Grooming Standards of Housekeeping Personnel. 10 lectures
Unit – III Sections of Housekeeping: Linen Room, Sewing
Room, Laundry, Uniform Room, Flower room,
Horticulture, HK Control Desk, Housekeeping Stores
(Chemical, Equipment & supply). 05 lectures
Page 12
Unit – IV Introduction to Tourism, Hospitality & Hotel
Industry: Tourism and its importance, Hospitality
and its origin, Hotels, their evolution and growth, Brief
introduction to hotel core areas with special reference
to Front Office. 04 lectures
Unit - V Hotel Front Office: Front Office Introduction, its
importance, Different sections of the front office
department and their layout – Reservation, Reception,
Concierge, Bell desk, Lobby, Telephones, Cashier, Front
office hierarchy, Duties and responsibilities, Personality
traits, Layout, Front office equipment (non -automated),
semi-automated and automated). 06 lectures
References
Front Office Operation Management - S.K Bhatnagar, Publisher: Frank Brothers
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University
Press.
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA
Housekeeping and Front Office —Jones
The Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox
(ELBS).
Front Office Operations – Colin Dix & Chris Baird.
The Professional Housekeeper – Tucker Schneider, Wiley Publications
The Professional Housekeeper – Tucker Schneider, Wiley Publications
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac GrawHill
Page 13
Semester -
I
Course Code:
TIMUHMS1C4 Course Title: Foundation Course In
Food Production & Patisserie – I
(Practical) Credits
: 04 Lectures: 120
Learning Objectives
To impart practical knowledge about Equipment Identification, Vegetable
classification, BasicCooking methods.
Student will be aware about the Basic mother sauces.
Impart knowledge about Egg cookery.
Demonstration and impart practical knowledge about different menus consist of
soup, salad, andmain course.
Make student practical strong about different Breads and Desserts.
Course Description
Introduction to the core philosophical themes given by Greek philosophers and schools of
thought.
Unit I Cookery
Equipment’s - Identification, Description, Uses & handling
Hygiene - Kitchen etiquettes, Practices & knife handling
Safety and security in kitchen
Vegetables - classification Cuts - julienne, jardinière,
macedoines, brunoised, payssane, dices, cubes, shred,
mirepoixPreparation of salad dressings, 30 lectures
Unit – II Basic Cooking methods and pre -preparations
Blanching, parathion of concassed, Boiling, Frying,
Braising. 15 lectures
Unit – III Sauces - Basic mother sauces
Béchamel, Espagnole, Velouté, Hollandaise, Mayonnaise,
Tomato
Egg cookery - Preparation of variety of egg
dishes
Boiled (Soft & Hard)
Fried (Sunny side up, Single fried, Bull’s Eye, Double fried). 15 lectures
Unit – IV Bakery Equipment’s Identification Uses and
handling Ingredients - Qualitative and quantitative
measures, Bread Making cakes, etc 60 lectures
References
Practical Cookery by Kinton & Cessarani
Theory of Catering by Kinton & Cessarani
Theory of Cookery by K Arora, Publisher: Frank Brothers
Food Production Operations: Parvinder S Bali, Oxford University Press
Modern Cookery (Vol- I) By Philip E. Thangam, Publisher: Orient Longman
Cooking Essentials for the New Professional Chef
Practical Professional Cookery by Kauffman & Cracknell
Page 14
Professional Cooking by Wayne Gislen, Publisher Le Cordon Bleu
The Professional Chef: Le Rol A. Polsom.
Page 15
Semester -
I
Course
Cod
e:
TIMUHMS1C
5 Course Title: Foundation Course In Food
And Beverage Service – I (Practical) Credits:
02 Lectures:
60
Learning Objectives
To make the students aware with the importance of personal and food hygiene, about
the grooming standard to be followed by a professional F&B Service personnel.
To make the students to understand about the various F & B outlets and their
operational proceduresand to impart adequate knowledge about the role of ancillary
department of food service operations. (Experiment No.2, 3)
To familiarize the students with the various types of equipment used in food service
operations.
To enhance the technical ability of the students in terms of handling equipment used
in food serviceoperation. (Experiment No. 5, 6, 7).
To make the students learn about Service of non -alcoholic beverage service.
(Experiment No. 8, 9,10)
Course Description
List of Experiments
(A Student is supposed to complete/perform minimum 7
of experiments)
1. Understanding Personal Hygiene & Food Service
Hygiene, Grooming for Professional Food Service
– Do’s & Don’ts.
2. Understanding Food Service Outlets.
3. Understanding of ancillary section of F & B
department.
4. Familiarization with Food Service equipment’s and
tools, Identification of crockery, cutlery,
hollowware, flatware and tableware in F & B
Outlets.
5. Holding Service gear, placing meal plate and
removing soiled plate, Handling of food service
equipment’s.
6. Laying and re-laying of table cloth, carrying a
Tray/Salver, Changing of ash tray, crumbing.
7. Cleaning & polishing glassware, stocking side-
station, Napkin Folds, receiving a guest,
presenting a menu.
8. Water service, Tea –Preparation and Service.
9. Coffee - Preparation and Service.
10. Other non-alcoholic beverage serve -Mineral
water, soft drinks, juices, mocktails,etc. 60 lectures
References
Page 16
Food & Beverage Service – Dennis R.Lillicrap. & John A. Cousines. Publisher:ELBS.
Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGrawHill.
Food & Beverage Service - R.Singravelavan -Oxford Publication
Introduction F & B Service - Brown, Heppner & Deegan
The Restaurant (From Concept to Operation)
The Waiter Handbook by Grahm Brown
Modern Restaurant Service - John Fuller, Hutchinson
Page 17
Semester -
I
Course
Cod
e:
TIMUHMS1C
6 Course Title: Foundation Course In
Room Division Operations – I
(PRACTICALS) Credits: Lectures
Learning Objectives
Knowledge about the basics of front office & housekeeping operations to be
performed in the hotel industry.
Knowledge about the Hygiene and Grooming standards followed in the hospitality
industry.
To familiarize the students with various types of equipment and tools required in
hotels.
The techniques and skills of handling the telephone by which students get familiarized
with the set procedure or the way of talking to a guest.
To explain student’s step-by-step procedure of welcoming a guest and different types
of proformas used by front desk in hotel industry.
Course Description
Unit I LIST OF EXPERIMENTS
1. Understanding Personal Hygiene Grooming
Standards
2. Understanding Layouts of Front Office and
Housekeeping.
3. Familiarization with equipment’s and tools
4. Room’s layout and standard supplies. (Amenities)
5. Hotel terminology
6. Telephone handling
7. Welcoming of guest
8. Filling up of various Proforma
Note: For focused inputs of accommodation the practical
hours may be split up i.e. first Two for Front Office and
next Two for Housekeeping, thus completing 4 practical
lab hours per week of two credit equivalence.
Practical examination will be jointly conducted by one
internal and one external examiner 15 lectures
References
Hotel House Keeping – Sudhir Andrews Publisher: Tata McGraw Hill.
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University
Press.
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac GrawHill
Managing Computers in Hospitality Industry – Michael Kesavana & Cahell.
Front Office Operations – Colin Dix & Chris Baird.
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University
Press.
Page 18
Semester
-I
Course
Code
:
TIMUHMS1SC
E 1 Course Title: Accountancy Credits: 3 Lectur
e s
/Week:
3
Learning Objectives
The present course includes introduction to the subject of Financial Accounting, basic concepts
underlying the accounting practices and its techniques with special reference to Sole -
Proprietorship. It also touches upon the various aspects of accounting related to Non- Trading
Concerns.
Course Description: Financial Accounting as a discipline has evolved over the years due to
the perennially changing requirements of the industry. With the advent of computerization, it
now also encompasses new techniques and new issues caused by changes in the legislations
pertaining to the preparation and publication of Financial Statements.
Unit I Accounting, meaning, definition, objectives, scope, basic, terms,
accounting principles, branches of accounting, uses & limitations of
Accounting, Concepts & Conventions, Accountings use, Accounting
information, Accounting equations – Meaning of accounting
equation, compensation of accounting, effects of
transactions. 15
Unit – II Basic Accounting Procedure – Journal, rules of debit & credit,
method of journalizing, advantage, double entry system – its
advantage, ledger, meaning, utility, posting entries. Practical
system of book keeping – Cashbook, types of cash book, Single
column, double column, entries, Trial Balanc e, Objective,
preparation, errors & rectification, Suspense Accounting –
meaning, utility &
preparation. 15
Unit – III Bank Reconciliation: - Meaning, causes of differences, need &
importance, preparation & presentation of BRS, Depreciation –
meaning, methods of charging depreciation, straight line, written -
down methods. Statements Final Accounts – Meaning, need &
objectives, types – Trading Account – Meaning, need &
preparation, Profit & loss Account – meaning, Need & preparation,
Balance Sheet - Meaning, need &
Preparation, Final Accounts with adjustment entry. 15
References
Basics of Accounting – Jain & Narang
Basic of Accounting – T. S. Grewal
Accounting for Managers – J. Made Gowda – Himalaya Publishing House
Introduction to Accountancy – T. S. Grewal & S. C. Gupta – S. Chand – 8th Edition
Modern Accountancy - Hanif Mukerji – TMH
Financial Accounting by Dr. Kaustubh Sontake – 1st Edition – Himalaya Publishing
House
Page 19
Semester
-I
Course Code:
TIMUHMSISCE2 Course Title: Hotel Engineering Credits: 02 Lectures: 30
Learning Objectives
To provide information regarding the basic services.
To make them aware about the different types of engineering and maintenance systems in
hotelindustry.
To explain the Waste Control and methods of Pollution control.
To familiarize them with the concepts related to electricity.
Knowledge about the Equipment Replacement Policy.
Course Description
Unit I Maintenance: Preventive and breakdown maintenance,
comparisons, Role & Importanceof maintenance department in the
hotel industry with emphasis on its relation with other departments
of the hotel, Organization chart of maintenance department, duties
and responsibilities of maintenance department Fuels used in
catering industry: Types of fuel used in catering industry; calorific
value; comparative study of different fuels, Calculation of amount
of fuel required and cost. Gas: A. Heat terms and units; method of
transfer, LPG and its properties; principles of Bunsen and burner,
precautions to be takenwhile handling gas; low and high-pressure
burners, corresponding heat output. Gas bank,location, different
types of manifolds 05 lectures
Unit – II Electricity: of electricity, insulators, conductors, current,
potential differenceresistance, power, energy concepts;
definitions, their units and relationships, AC and DC;single phase
and three phase and its importance on equipment specifications,
Electric circuits, open circuits and close circuits, symbols of circuit
elements, series and parallel connections, short circuit, fuses;
MCB, earthing, reason for placing switches on live wireside, Electric
wires and types of wiring, Calculation of electric energy
consumption of equipment, safety precaution to be observed
while using electric appliances, Types of lighting, different lighting
devices, incandescent lamps, fluorescent lamps, other gas
discharged lamps, illumination, and units of illumination,
External lighting, Safety in handling electrical equipment. 08 lectures
Unit – III Water systems: Water distribution system in a hotel, Cold
water
systems in India, Hardnessof water, water softening, base exchange
method (Demonstration), Cold water cistern swimming pools, Hot 05 lectures
Page 20
water supply system in hotels, Flushing system, water taps, traps
and closets. Refrigeration & Air-conditioning: Basic principles, latent
heat, boiling point and its dependence on pressure, vapors
compressor system of refrigeration and refrigerants, Vapor’s
absorption system, care and maintenance of refrigerators,
defrosting,types of refrigerant units, their care and maintenance.
(Demonstration), Conditions for comfort, relative humidity,
humidification, dehu midifying, due point control, unit of air
conditioning, Window type air conditioner, central air conditioning,
preventivemaintenance, Vertical transportation, elevators,
escalators.
Unit – IV Fire prevention and firefighting system: Classes of fire, methods of
extinguishing fires (Demonstration), Fire extinguishers, portable and
stationery, Fire detectors and alarm, Automatic fire detectors cum
extinguishing devices, Structural protection , Legal requirements
Waste disposal and pollution control: Solid and liquid waste, sullage
andsewage, disposal of solid waste, Sewage treatment, Pollution
related to hotel industry, Water pollution, sewage pollution, Air
pollution, noise pollution, thermal pollution, LegalRequirements,
Safety & Security. 04 lectures
Unit – V Equipment replacement policy: Circumstances under which
equipment are replaced, Replacement policy of items which
gradually deteriorates, Replacement when the averageannual cost is
minimum, Replacement when the present cost is minimum,
Economic replacement cycle for suddenly failing equipment Audio
visual equipment’s: Various audio visual equipment used in hotel,
Care and cleaning of overhead projector, slide projector, LCD and
power point presentation units, Maintenance of computers: Care
andcleaning of PC, CPU, Modem, UPS, Printer, Laptops Sensors –
Various sensors used in different locations of a hotel – type, uses
and cost effectiveness, Contract maintenance: Necessity of contract
maintenance, advantages and disadvantages of contract
maintenanceEssential requirements of a contract, types of contract,
their comparative advantages and disadvantages, Procedure for
inviting and processing tenders, negotiating and finalizing. 08 lectures
References
Hotel Engineering by Sujit Ghosal
Hotel Engineering -R.K.Chhatwal
Textbook of Hotel Engineering by Prof. R.C. Gupta
Hotel Maintenance -Arora
Management of Hotel Engineering by M.C. Metti
Page 21
Semester -
I
Course Code:
TIMUHMS1SCE
3 Course Title: Nutrition for Wellness Credits:
02 Lectures:
02
Learning Objectives
1. To understand the principles of food science.
2. To learn about different areas of food science.
3. To know the historical evolution of food processing all over the world.
4. To understand the basics of plant and animal foods, their types,
structure and composition, nutritional value, changes taking place
during storage and different processing methods used.
5. To make them familiarize about the role of different processes in food
preparation.
Course Description
Introduction to the core philosophical themes given by Greek philosophers and schools of
thought.
Unit I Definition and scope of food science and It’s inter-
relationship with food chemistry, food microbiology
and food processing. Carbohydrates:
Introduction, Effect of cooking (gelatinisation and
retrogradation), Factors affecting texture of
carbohydrates (Stiffness of CHO gel &
dextrinization), Uses of carbohydrates in food
preparations 15 lectures
Unit – II Fat & Oils : Classification (based on the origin
and degree of saturation), Autoxidation (factors
and prevention measures), Flavour reversion,
Refining, Hydrogenation & winterization, Effect of
heating on fats & oils with respect to smoke point,
Commercial uses of fats (with emphasis on
shortening value of different fats) 15 lectures
Unit – III Proteins : Basic structure and properties, Type of
proteins based on their origin (plant/animal), Effect of
heat on proteins (Denaturation, coagulation),
Functional properties of proteins (Gelation,
Emulsification, Foamability, Viscosity), Commercial
uses of proteins in different food preparations (like Egg
gels, Gelatin gels, Cakes, Confectionary items,
Meringues, Souffles, Custards, Soups, Curries etc.) 15 lectures
Unit – IV Food Processing: Definition, Objectives, Types
of
Treatment, Effect of Factors Like Heat,Acid, Alkali on
Food Constituents Evaluation of Food :
Objectives, 15 lectures
Page 22
Sensory Assessment of Food Quality, Methods,
Introduction to Proximate Analysis of Food
Constituents, Rheological Aspects of Food.
Emulsions : Theory of Emulsification, Types of
Emulsions, Emulsifying Agents, Role of Emulsifying
Agents in Food Emulsions Colloids: Definition,
Application of Colloid Systems in Food Preparation,
Flavour Definition, Description of Food Flavours (Tea,
Coffee, Wine, Meat, Fish Spices Browning :
Types (Enzymatic and Non -Enzymatic), Role in
Food Preparation, Prevention of Undesirable
Browning.
References
Food Science & Nutrition by Sunetra Roday
Coles, R., McDowell, D. and Kirwan, M.J. (2003). Food Packaging Technology. CRC
Press, 2003
De, S. (1980). Outlines of Dairy Technology. Oxford Publishers.
Principles of Food Science and Nutrition – Vijay Lakshmi D., Usha Ravindra, Shamshab
Begam S.
A Practical Hand Book of Food & Nutrition – Dr. Pravabati Guru, Dr. Jay Shree Mishra
Jenkins, W.A. and Harrington, J.P. (1991). Packaging Foods with Plastics, Technomic
PublishingCompany Inc., USA.
Ramaswamy, H. and Marcott, M. (2006). Food Processing Principles and Applications.
CRC Press.
Page 23
Semester -
I
Course
Code:
TIMUHMSISCE
4 Course Title: Communication Credits
: 3 Lectures
/Week: 3
Learning Objectives
Provide a basic understanding of the fundamentals of communication in a business
setting
Develop English language skills –both oral and written
Ensure good presentation skills.
Course Description: On a daily basis we work with people who have different opinions,
values, beliefs, and needs than our own. Our ability to exchange ideas with others,
understand others' perspectives, solve problems and successfully utilize the steps
and processes presented in this training will depend significantly on how effectively
we are able to communicate with others. Hence it becomes imperative to have some
understanding of the complex and dynamic structure of modern communication and
develop communication skills.
Unit I
Scope of
Communication Meaning, Nature, Scope, Definition of Communication,
Types of Communication, Communication Barriers,
Principles of Communication. Written Communication –
Types of Letter, Letter lay-out, Essentials of an effective
letter writing, Need and function of Business letter. 15
Unit – II
Oral Writing Oral Communication – Types of oral communication,
Barriers to oral communication, speedy – Introduction &
Characteristic of good speech. Mass Communication –
Nature & Scope of Mass Communication, function of
mass communication – Media of mass communication 15
Unit – III
Report
Writing/Written
Communication Report Writing - What is report, Importance of Reports,
Types of reports, Characteristic of good report selecting
suitable types of reports. 15
References
Business Communication – Monopoly & Monipally
Commercial Correspondence – Ghosh & Bhushan
Page 24
Semester
-I
Course Code:
TIMUHMS1SCE5 Course Title: Principles of
Management Credits:3 Lectures/Week:3
Learning Objectives
This subject is designed to provide a basic understanding to the students with reference to working
of business organizations through the process of management.
The first part of this course will give a brief understanding of the managerial functions of planning
(including decision making) and organizing.
The second part (HRM) will throw light on the managerial functions of staffing, directing and
controlling.
Course Description: The field of management has undergone a sea change and has today
assumed a form of a profession with a well-defined body of knowledge. This knowledge is
continuously evolving and new issues and findings are constantly emerging. This field is
attracting many people who want to undergo a formal training in this area.
This course is designed to give individuals a precursor into the world of management and its
expectations.
Unit I
Evolution of
Management Evolution of Management: - Contribution of
Taylor, Mayo & Fayol, Different approaches o
management, role of manager, tasks of a
professional manager, Management & its
functions. Level of Management, managerial skills
at various levels.
Planning & Decision making: - Definition,
Nature for planning, importance, Process of
planning, decision making, nature importance &
process, types of plans. 15
Unit – II
Organization,
Planning &
Decision Making Organization & staffing: - Definition, organizing
process, importance of organizing, Departmentation
manpower planning, Recruitment, Selection, Training &
promotion.
Directing & Leadership: - X Theory, & Y Theory,
Hawthorne & Tinstone studies Leadership. Definition,
Stogdill trait theory, Managerial grid, Fiedler’s
contingency approach. 15
Unit – III
Motivation &
leadership Motivation – Meaning, Missions, Herzberg’s theory, V
Room’s expectancy theory & Porter & Lawler model of
Motivation. Communication & control Communication
Definition, importance, process, types, factors affecting
communication methods, barriers & remedies. 15
Page 25
References:
Principles & Practice of Management – L. M. Prasad
Management – Theory & Practice – C. B. Gupta
Karminder Ghuman and K. Aswathapa; Management – Concept, Practice and Cases; Tata
McGraw Hill; 1st edition (2010)
Gupta, Sharma and Bhalla; Principles of Business Management; Kalyani Publications; 1st
edition.
Page 26
Semester
– I
Course
Code:
TIMUHMS1SP
E1 Course Title: Culture and Heritage
of Sport Credits: 1 Lectures/Week:
Learning Objectives:
1. To provide opportunities to students to deepen their knowledge of core culturalinsights
into sport and how it impacts us.
2. To equip students with knowledge and history and heritage of sports
3. To introduce to them how sport is a level playing field above all for humanity
Course Description:
Introduction to the concept of culture and heritage of sport and why it is essential in the growth and
development of sport
Unit I Introduction and Critical Approaches
- Sports organizations: Social Class and the Evolution of
Sports Organizations
- News Reports: Communicating the story
- Sports, Social Norms, and social change:
Issues of race
Issues of Gender
- The Inside Story: Sports Diaries, Race, and Social Values
- Media, Fans and Sports in the Home
- Sports Television and Radio
- Sports and Film: Sports Myth and Reconstructing Race, Gender
and Patriotism in Sports Films Hour
s
5
Unit II Introduction of Competition in sports:
- The Olympic Games
- Origins and Evolution of the Game
- Dynasties and Rivalries Legends and Traditions
- Civil Rights and Sports
- Defining the Impact and role of sports
6
Unit III Cultural Identity and the Sports World:
- Globalization
- Nationalism 5
Page 27
- Politics
- Cultural Identity
- Rise of Women in Sports
You Run like a girl
- Why do we care so much about sports?
- Mega business of sports?
- Preservation through sport
- Search for Adventure
- Disabilities of sport
Accidental Role Models
When race, religion and sport collide
Tales of Human Spirit
Unit IV Traditional Sports and Games:
- Intangible Cultural Heritage
- Past to Future pathway
- Empowering People towards Peaceful Societies
o Olympic Solidarity
o UN’s Stand on Olympics
o Youth Empowerment
o Intercultural Dialogue
o Recognition and Safeguarding
o Sport for Development and Peace
o Legacy Planning
o Sustainability 6
Unit V Visit to a sports infrastructure
Report on legacy planning and sustainability
Management and restoration
Use and upgradation of technology
References:
Page 28
Semester -
I
Course
Code:
TIMUHMS1SP
E2 Course Title: French Credits:
01 Lectures :
02
Learning Objectives
To develop oral and written skills of understanding, expressing and
exchanging Information/ interacting.
To develops the ability to construct sentences and frame questions.
To provide French language as a competitive edge in career choices.
To know the culture of the countries where the French language is
spoken.
Course Description
Introduction to the core philosophical themes given by Greek philosophers and schools of
thought.
Unit I UNIT-I : INTRODUCTION
Les Salutations, Vocabulaire 15 lectures
Unit – II UNIT-II : SUJETS
L’Alphabet, Le Prounciation, Les Nombres, Décrire
votre pays, ville, Les Professions, Parler de
choses,L’Heure, Les Repas et les boissons. 15 lectures
Unit – III UNIT-III : GRAMMAIRE
Le Nom et le pluriel des noms, Les Articles, Les Adjectifs
Possessifs, Les Adjectifs Qualificatifs, Se présenter, Les
Verbes (Regular, irrégulier, pronominaux), Les Pronoms
Sujet, Les Prépositions, L’interrogation 15 lectures
Unit – IV UNIT-IV : LEXIQUE
Présenter quelqu’un, Les nationalités, Les Pays, Les
Nombres, Parler des jours de la semaine, Les mois de
l’année, Les Professions, Les Couleurs, Les Contraires,
Les phrase avec l’heure 15 lectures
Unit – V UNIT-V : L’EXPRESSION D’ORALE
Les activités d’orale et écouter
References
TEXT BOOK
Page 29
*Curated by TransStadia Institute - Centre of Excellence, Mumbai 1. Version Originale – 1 Livre de l’élève: Monique Denyer, Agustín Garmendia, Marie -
Laure Lions Olivieri, Editions Maisons des Langues, Paris
REFERENCE BOOKS
2. Nathan verbs conjugasion , Le Robert Nathan, Paperback
3. Larrouse French to English Dictionary, Larrouse, Paperback
4. Le Nouveau Sans Frontiers, Vol. 1, P. Dominique, J. Girardet et al, Cle International,
Paris.
Page 30
BMS (Hospitality Management and Sports Studies )
Semester –I and II
SEMESTER – I CREDIT
S COURSE
COR
E
Foundation Course In Food Production & Patisserie – I 2
Foundation Course In Food And Beverage Service – I 2
Foundation Course In Room Division Operations – I 2
Foundation Course In Food Production & Patisserie – I (Practical) 4
Foundation Course In Food And Beverage Service – I (Practical) 2
Foundation Course In Room Division Operations – I (Practical) 2
SCHOOL
ELECTIVES 2/5
Accountancy – I 3
Hotel Engineering 2
Nutrition for Wellness 2
Communication I 3
Principles Of Management 3
SPECIAL
ELECTIVES 1/2
Culture And Heritage Of Sports 2
French – I 1
SEMESTER – II
CREDIT
S COURSE
COR
E
Foundation Course In Food Production & Patisserie – II 2
Foundation Course In Food And Beverage Service – II 2
Foundation Course In Room Division Operations – II 2
Foundation Course In Food Production & Patisserie – II (Practical) 4
Foundation Course In Food And Beverage Service – II (Practical) 2
Foundation Course In Room Division Operations – II (Practical) 2
SCHOOL
ELECTIVES 2/5
Application Of Computers 2
Quality Control In Sports 2
Application Of Computers (Practical) 2
Sports Leadership 2
Macro Economics – Foundation Course 3
SPECIAL
ELECTIVES 1/2
Human Resource Management 3
French – II 1
Page 31
Page 32
Semester
–II
Course
Cod
e:
TIMUHMS2C
1 Course Title: Foundation Course In
Food Production & Patisserie – II Credit
s:
02 Lectures :
30
Learning Objectives
To Show students about skills required in different cooking methods for food
production.
Students will be able to use understand cooking of Eggs, Poultry, and Meat.
To tell students about certain technical skills in the selection of fish and its cuts.
To impart knowledge about different Vegetable Cuts, use in Cookery.
Students should be aware about bakery breads, cookies, dessert, etc.
Course Description
Unit I Methods of Cooking: - Introduction, Definition,
and its importance; Types - Baking, Broiling, Grilling,
Frying, Steaming, Stewing, Poaching, Roasting, Frying,
Sautéing, Braising Cooking with Microwave, Ovens, Gas,
Induction Plates and other such media. HACCP
Standards and Professional Kitchens 04 lectures
Unit – II Eggs, Poultry and Meat: Eggs –Introduction, Usage
in Kitchen, Structure of Egg, Classification, Grading of
Eggs, Types, Selection, Storage and preparation of
breakfast dishes with eggs. Poultry and Game:
Introduction, Classification, Selection Criterion, Cuts
of Poultry, Yield an d simple Indian preparations. Meat:
Characteristics, selection and grading, Classification
(Bovines, Ovens and Swine’s), Categories, Cuts of Meat,
Storage and handling. 10 lectures
Unit – III Fishes in cooking:
Introduction, Types, Purchasing, Storing Considerations,
Fish & Shellfish, Their Classification, Cuts of Fish, Popular
Species of Fish, Classical Preparations of Fish, Common
cooking methods used for sea food. 06 lectures
Unit – IV Vegetable, Cuts & Cookery: Introduction,
Vegetables, Pigment and Colour Changes,Effect of Heat
on vegetables, Cuts of Vegetables, nutritional and
hygiene aspects. Introduction to Indian cuisine . 06 lectures
Unit-V Bakery & Patisserie: Pastry, Cold Sweet, Hot
Sweet, Indian Sweets 04 lectures
Page 33
References
Practical Cookery by Kinton & Cessarani
Theory of Catering by Kinton & Cessarani
Theory of Cookery by K Arora, Publisher: Frank Brothers
Food Production Operations: Parvinder S Bali, Oxford University Press
Modern Cookery (Vol- I) By Philip E. Thangam, Publisher: Orient Longman
Cooking Essentials for the New Professional Chef
Practical Professional Cookery by Kauffman & Cracknell
Professional Cooking by Wayne Gislen, Publisher Le Cordon Bleu
The Professional Chef: Le Rol A. Polsom
Page 34
Semester -
II
Course
Cod
e:
TIMUHMS2C
2 Course Title:
Foundation Course In Food And Beverage
Service – II Credit
s:
02 Lecture
s:
30
Learning Objectives
To impart knowledge about the general concept and types of menus, and also to
make the studentsaware about the various meals which are being served in hotel
industry.
To make the students to learn about various types of service techniques that is being
followed in foodservice operations.
To make the students aware about the types of breakfast and basic knowledge about
Room Service.
To familiarize the students with basic Sales control tools required in F & B Service
Operations.
To discuss about the various form of tobacco that are being served in F & B Service
outlets.
Course Description
Unit I MEALS AND MENU PLANNING:
Menu – Concept of Menu, objective of menu planning,
Types, Salient Feature, Menu Designs, Courses of French
Classical Menu - Sequence, Example from each course,
Accompaniment, Types of Meal - Early morning tea,
Breakfast, Brunch, Lunch, Afternoon/High Tea, Dinner,
Supper. 05 lectures
Unit – II TYPES OF SERVICE: Introduction, Classification
of Services, Types of Service - English Service,
American Service, French Service, Russian Service,
Gueridon Service, Buffet service, Room Service,
Lounge service, etc.- Usage and Service Methods,
Preparation for Services: Mise -en-place and Mise -en-
scene, arrangement and setting up of station, Par stocks
maintained at each side station, emerging trends in
Food Services and salient features. 07 lectures
Unit – III BREAKFAST SERVICE/ROOM SERVICE:
Breakfast services in Hotels - (Continental,
American, English, Indian) - Introduction, Salient
features, Menu, Preparation for Breakfast Services,
,arrangement and setting up of tables/ trays, Functions
performed while on Breakfast service,
Method and procedure of taking a guest order, emerging 08 lectures
Page 35
trends in Breakfast Services and salient features.
Room Service/In Room Dinning: Introduction,
Concept of Room Service/ In Room Dinning,
TheirSalient Features, Room Service Equipment’s, set
up of Trays & Trolleys, Upkeep andStorage, Service
Tools, Clearance, Presentation of Bills, Room Service
Dos & Don’ts, Mini Bar Management in Guest Rooms,
Guest Interaction – Have and Have not’s
Unit – IV SALE CONTROL SYSTEM : KOT/Bill Control
system - Triplicate Checking System, Duplicate
Checking System, Single Order Sheet, Quick Service
Menu & Customer Bill, Types of KOT, making bill, cash
handling equipment, Record keeping(Restaurant
Cashier) 06 lectures
Unit-V TOBACCO: Processing of Cigarettes, pipe tobacco
and cigars, Cigars - Shapes, Sizes,Colours, and Brand
Names, Cigars & Pipe tobacco - Types & Brand Names. 04 lectures
References
Food & Beverage Service – Dennis R.Lillicrap. & John A. Cousines. Publisher: ELBS.
Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGraw Hill.
Food & Beverage Service - R.Singravelavan -Oxford Publication
Introduction F & B Service - Brown, Heppner & Deegan
The Restaurant (From Concept to Operation)
The Waiter Handbook by Grahm Brown
Modern Restaurant Service - John Fuller, Hutchinson
Page 36
Semester -
II
Code:
TIMUHMS2C3 Course Title: Foundation Course In
Room Division Operations – II Credits:
02 Lectures
30
Learning Objectives
Knowledge about the Tariff structure, different basis of charging and formula to
calculate the room rent.
To explain the reservation and registration procedures and relevant records to be
maintained at the time of arrival and during stay of guest.
Demonstrate about the Principle and Science of Cleaning.
To familiarize the students with the SOP’s followed in housekeeping department to
perform certain procedures like: Lost & Found, Paging, Indenting, Inventory Control etc.
To make the students aware of procedure performed in servicing of guest rooms.
Course Description
Unit I Tariff Structure: Basis of charging, Plans,
competition, customer’s profile, standards of service
& amenities, Hubbert formula, Different types of
tariffs Rack Rate, Discounted Rates for Corporates,
Airlines, Groups & Travel Agents 04 lectures
Unit – II The Guest Stay with Hotel: Reservations -
Importance of reservation, Modes of reservation,
Channels and sources (FITs, Travel Agents, Airlines,
GITs), Types of reservations (Tentative, confirmed,
guaranteed etc.), Systems (non - automatic, semi -
automatic fu lly automatic), Cancellation, Amendments,
Overbooking, Preparing for guest arrivals at Reservation
and Front Office, Receiving of guests, Pre-
registration,
Registration (non -automatic, semi -automatic and
automatic), Relevant records for FITs, Groups, Air crews &
VIPs Information services, Message and Mail Handling, Key
Handling, Complaints handling, Guest handling, Guest
history 06 lectures
Unit – III Cleaning Science: Cleaning Agents, Characteristics of a
good cleaning agent, PH scale,Types of cleaning agent,
cleaning products (Domestic and Industrial), Cleaning
Equipment: Types of Equipment, Operating Principles,
Characteristics of Good equipment (Mechanical/Manual),
Storage, Upkeep,
and Maintenance of equipment, Care and Cleaning of 06 lectures
Page 37
Different Surfaces: Metal, Glass, Leather, Rexene, Ceramic,
Wood, Walland floor covering, Stain Removal.
Unit – IV Housekeeping Procedures: Cleaning Schedules,
Cleaning Methods, Briefing, Debriefing, Proceeding for
Days work, Keys & Their Classification, Inventory of
Housekeeping Items, Indenting from Stores,
Housekeeping control desk: Importance, Role, Co -
ordination, check list, key control. Handling Lost and
Found, Forms, Forms andregisters used in the Control
Desk, Paging systems and methods, Handling of Guest
Requests, General operations of control desk. 08 lectures
Unit-V The Guest Room Servicing: Cleaning of Guest
Rooms & Bathrooms: Daily cleaning of(Occupied/
Departure/ Vacant/ Under Maintenance/VIP rooms
(Systematic Procedures), Special Cleaning, Weekly
Cleaning /Spring Cleaning, Evening service/ Turn Down
Service, System & procedures involved, Forms and
Formats, Replenishment of Guest supplies and
amenities, Use of Maids Cart &Caddy. 06 lectures
References
Front Office Operation Management - S.K Bhatnagar, Publisher: Frank Brothers
Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press.
The Professional Housekeeper – Tucker Schneider, Wiley Publications
Managing Computers in Hospitality Industry – Michael Kesavana & Cahell
Hotel House Keeping – Sudhir Andrews Publisher: Tata McGraw Hill.
Front Office Operations – Colin Dix & Chris Baird.
Page 38
Semester
–II
Course
Cod
e:
TIMUHMS2C
4 Course Title: Foundation Course In
Food Production & Patisserie – II
(Practical) Credits: 04 Lectures:120
Learning Objectives
Student will be aware about Meat cookery and different Meat Cuts use in cooking.
To explain students about Fish dishes and their preparations methods.
Make students aware about Simple Salads and international Soups.
To familiarize the students about continental Vegetable preparations.
To make the students to learn about basics of Indian cookery and bakery preparations.
Course Description
Unit I LIST OF EXPERIMENTS
Cookery (A Student is supposed to
complete/perform minimum 15 of practical’s) 60 lectures
Unit – II Bakery (A Student is supposed to complete/perform
minimum 15 of practical’s) 60 Lectures
References
Practical Cookery by Kinton & Cessarani
Theory of Catering by Kinton & Cessarani
Theory of Cookery by K Arora, Publisher: Frank Brothers
Food Production Operations: Parvinder S Bali, Oxford University Press
Modern Cookery (Vol- I) By Philip E. Thangam, Publisher: Orient Longman
Cooking Essentials for the New Professional Chef
Practical Professional Cookery by Kauffman & Cracknell
Professional Cooking by Wayne Gislen, Publisher Le Cordon Bleu
The Professional Chef: Le Rol A. Polsom
Page 39
Semester -
II
Course
Code:
TIMUHMS2C5 Course Title: Foundation Course In Food
And Beverage Service – II (Practical) Credits
: 02 Lectures
60
Learning Objectives
To brush up the knowledge of students which they have taught in their 1st semester.
To make the students aware about some do’s and Don’ts while performing food
service.
To make the students to learn about different types of table setup including lunch,
dinner breakfastand tray set up for Room Service. (Experiment no.3, 4, 7, 10)
To familiarize the students with basic activities to be carried out by a waiter before,
during and afterthe operation hour of the restaurant. (Experiment 5)
To make the students to learn about the service sequence to be followed during food
service of food.(Experiment 6)
To enhance the social skills required by an F & B professional. (Experiment 8)
To make the students aware with the service of tobacco in various forms in a
restaurant. (Experiment9)
Course Description
Unit I List of Experiments
(A Student is supposed to complete/perform minimum 7
of experiments).
1. Review of Semester -I
2. Etiquettes of a waiter during Food Service – Do’s
&Don’ts.
3. Table Lay-out-A la Carte setup, Table D’hôtel
Setup, Afternoon Tea cover, High-Tea Cover.
4. Breakfast Services: Types, Breakfast Layouts,
Menu Knowledge, Table Services, Clearance.
5. Mise-en-place and Mise -en-scene activities,
opening, operating and closing duties of a
restaurant.
6. Table Service Procedure in a Restaurants -
Receiving and seating of Guests, Order taking and
recording, Or der processing, Sequence of service,
Presenting and encashing the bill, presenting and
collecting guest comments cards, seeing off guest.
7. Set up a table with Prepared Menu.
8. Social Skills - Handling complaints, Telephone
Manners, service and dining etiquettes
9. Service of Cigars &cigarettes. 60 lectures
Page 40
10. Room Service Practical, Taking of Orders, Delivery
of Food Services, Identifying Room Service
Equipment, Importance of Menu Knowledge for
Order -taking (RSOT functions/procedures), Food
Pickup Procedure, Room service Layout
Knowledge, Laying of trays for various orders,
Pantry Elevator Operations, Clearance Procedure
in Dishwashing area, Room service Inventories
and store requisitions.
References
Food & Beverage Service – Dennis R. Lillicrap. & John A. Cousines. Publisher: ELBS.
Food & Beverage Service Management – Brian Varghes
Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGraw Hill.
Food & Beverage Service - R.Singaravelavan -Oxford Publication
Introduction F & B Service - Brown, Heppner & Deegan
The Restaurant (From Concept to Operation)
The Waiter Handbook by Grahm Brown
Modern Restaurant Service - John Fuller, Hutchinson
Page 41
Semester -
II
Course
Code:
TIMUHMS2C6 Course Title: Foundation Course In
Room Division Operations -II (Practical) Credits:
02 Lecture
s
60
Learning Objectives
To familiarize the students with different types of cleaning agents & Equipment’s
and demonstratethe procedure of cleaning different types of surfaces.
Practical demonstration of basic housekeeping procedures.
Role play on basic Front desk operations.
To familiarize them with the working on PMS.
To make them aware about important terminologies and general knowledge.
Course Description
Unit I LIST OF EXPERIMENTS
1. Identification and familiarization with cleaning
equipment’s and agents.
2. Cleaning of different surfaces e.g., windows,
tabletops, picture frames under beds, on carpet,
metal surfaces, tiles, marble and granite tops.
3. Develop an understanding about basic
housekeeping procedures like Briefing, De
Briefing, dealing with Lost & Found, Key Control,
Forms & Registers at Control desk of
Housekeeping
4. Skill to handle front desk operations i.e., guest
reservations, guest arrival (FIT and groups)
including baggage handling
5. Skills to handle guest departure (fits and groups)
6. Preparation and study of countries, capitals,
currencies, airlines and flags chart
7. Hands on practice of computer applications on
PMS.
• -Hot function keys
• -Create and update guest profiles
• -Make FIT Reservation
• -Send confirmation letters
• -Printing Registration cards
• -Make an Add-on Reservation
• -Amend a reservation 60 lectures
Page 42
• -Cancel a reservation
• -Process a reservation
• -Issue a new key
• -Verify a key
• -Cancel a key
• -Issue a duplicate key
• -Extend a key
• -Programme keys continuously
• -Reprogrammed keys
• -Programme one key for two rooms
Note: For focused inputs of accommodation the
practical hours may be split up i.e., first Two for Front
Office and next Two for Housekeeping, thus
completing 4 practical lab hours per week of two
credit equivalence.
Practical examination will be jointly conducted by one
internal and one external examiner
References
Front Office – Operations and management – Ahmed Ismail (Thomson Delmar).
Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke
Security Operations by Robert McCrie, Publisher: Butterworth –Heinemann
The Professional Housekeeper – Tucker Schneider, Wiley Publications
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA
Page 43
Semester -
II
Course Code:
TIMUHMS2SCE
1 Course Title: Application Of
Computers Credits:
02 Lectures
30
Learning Objectives
1. To understand the need and utility of computers.
2. To learn and understand office automation tools.
3. To learn the basics of data analysis in spreadsheets.
Course Description
Unit I FUNDMENTALS OF COMPUTERS Introduction
to computers, characteristics, components and its
uses, Basics of Operating Systems, Computer
Networks, troubleshooting in computer systems.
Introduction to flowchart and algorithm, Study of
RAPTOR tool for creating and executing
flowcharts. 05 lectures
Unit – II INTERNET & CYBER SECURITY Introduction
and use of internet, basic terminology,
internetdevices, and data transfer rate,
introduction to basic protocols. Networking Safety
Concerns like virus, worm, spam, DoSattacks etc.,
Networking security measures like anti -
virus,firewall etc, Introduction to Cybercrime. 07 lectures
Unit – III OFFICE AUTOMATION TOOLS: Create and Apply
styles in the documents, insert and useimages in
documents, create and customize table of
contents, implement mail-merge, create and use
templates.
MS POWERPOINT: creating, editing, formatting
and sharing presentations, animations, smart
chart, presentation views, slidenotes, using
multimedia and slide show. 06 lectures
Unit – IV MS EXCEL: Link data and spread sheets, review
a spreadsheet, create anduse macros, using
predefined functions, formulas and operators,creating
and setting chart and graphs, data validation,
conditional formatting. 06 lectures
Unit-V DATA ANALYSIS IN SPREADSHEET: Pivot
table and charts, data analysis using scenarios,
goal seek and solver, vlookup. Concatenate, sumif,
countif functions. 06 lectures
References
Page 44
Reema Thareja, ―Fundamentals of Computers ―, oxford Publications.
Data Analytics in Excel Full Course | Data Analytics Course for Beginners | Simplilearn
Professional Office Procedure by Susan H Cooperman, Prentice Hall
Information Technology: Principles, Practices and Opportunities by James A Senn,
PrenticeHall
Page 45
Semester -
II
Course
Code:
TIMUHMS2S
CE 2 Course Title: Quality Control in
Sports Credits:
2 Lectures
Week:
Learning Objectives
6. Understanding the concept of quality control
7. Ensuring its applicability through sport
Course Description
This course allows one to engage in a concept of quality and assurance which is what is
critical in making sport a more holistic experience for all stakeholders in sport and ensuring
there is growth and sustainability.
Unit I Concept of Quality Control/Assurance
Management:
- Definition/ Meaning and Concept and Examples
- Types of Quality Control
- Methods and Process
- Deming, Juran and Crosby Contributors to TQM
- TQM in the field of Organizational Behaviour 10
Unit II Implementing TQM
- What is continuous Quality Improvement
- Kaizen and Reengineering approaches
- Principles of Quality Management
- Factors affecting Quality Management
- Pillars of TQM
- Model of TQM
- Quality control in sports nutrition, performance
enhancement etc. 10
Unit III Safety Hazards and Quality control programs:
- Hazard Analysis
- Critical Control Points
- Security
- Benefits of a Strong system
- Documentation and Involvement of cross
functional departments to ensure safety and
quality assurance. 10
Unit IV On ground Practical’s across sports being played in the
city to analyse and review quality control. 10
Page 46
Semester -
II
Course Code:
TIMUHMS2SC
E 3 Course Title:
Application Of Computers (Practical) Credits:
02 Lectures
60
Learning Objectives
Students will learn the basic knowledge of Computer, software, internet,
etc.
Course Description
List of
Practical’s Flowchart creation Activity
Activity Relatedto Web Browsers
Activity based on creation of interactive
Presentation
Activity related to creation of tables and apply
formulas and function to answer theQueries
Design a Dashboard 60 lectures
References
Reema Thareja, ―Fundamentals of Computers ―, oxford Publications.
Data Analytics in Excel Full Course | Data Analytics Course for Beginners | Simplilearn
Professional Office Procedure by Susan H Cooperman, Prentice Hall
Information Technology: Principles, Practices and Opportunities by James A Senn,
PrenticeHall
Page 47
Semester -
II
Course
Cod
e:
TIMUHMS2SC
E 4 Course Title: Sports Leadership Credits
: 2 Lectures
/Week: 3
Learning Objectives
Students will assess potential leadership philosophy, traits, skills, behaviours, and
develop a
leadership portfolio.
Students will exercise an understanding of the fundamental ways leadership is
practiced in
on‐going organizations.
Students will evaluate fundamental leadership practices relevant to contemporary
sports
organizations.
Course Description: This course is designed to provide a basic introduction to
leadership by focusing on what it means to be a good leader. Emphasis in the course is on
the practice of leadership. The course will examine topics such as: understanding
leadership; recognizing leadership traits; engaging people’s strengths; understanding
philosophy and styles; attending to tasks and relationships; developing leadership
skills; creating a vision; establishing a constructive climate; listening to out‐group
members; handling conflict; addressing ethics in leadership and overcoming obstacles.
Students will assess their leadership traits and skills to improve their own leadership
performance.
Unit I Understanding Leadership
Recognizing your traits
Engaging individuals
Leadership philosophies and styles
10
Unit – II Developing Leadership styles
Creating a leadership vision
Establishing a productive culture
In-group versus out -group
10
Unit – III Conflict and resolution
Negotiating skills
10
Page 48
Organizational climate
Motivation theories and practice
Ethical leadership
References
Northouse, P. G. (2014). Introduction to Leadership: Concepts and Practice (3rd
ed.). SAGE ISBN: 978‐1‐4522‐5966‐6
Page 49
Semester -
II
Course
Code:
TIMUHMS2S
CE 5 Course Title: Macro Economics Credits
: 3 Lectures
/Week: 3
Learning Objectives
Course Description:
Unit I Overview of Indian Economy, Trends towards
market economy, problems of
underdevelopment –
meaning, Main problems, reasons, of
underdevelopment. Development - Factors and
measure, Meaning of
Economic development, National income, Per
capital income, Quality of life, Capital Formation
–
Savings, Investment.
15
Unit – II Planning in India, Meaning, Importance, Main
reasons of adopting, planning in India,
Objectives of
planning, Economic development, moderation,
stability, self sufficiency, employment etc,
foreign aid,
Employment. Allocation of Resources, Private
and Public Sector, Public Sector – role and
growth,
Achievements of the public sector, Private
Sector – Importance Problems, New foreign
Trade Policy.
15
Unit – III Present Economic Policy, Main feature,
Globalization, Expansion of Private sector, more
market orient
approach. Public distribution system, Industrial
policy – 1948, 1956, 1977, 1980, 1990, 1991,
2000-2001
Industrial Licensing, Monetary and Fiscal Policy.
15
Page 50
References
Indian Economy - A. N. Agarwal
Indian Economy – Mishra & Puri
Indian Devlopment and planning – M. L. Jhingan
Indian Economy – R. S. Rastogi
Yozna and Kurukshetra Magazines
Page 51
Semester -
II
Course
Cod
e:
TIMUS2SPE1 Course Title: Human Resource
Management Credits
: 3 Lectures
/Week: 3
Learning Objectives
Course Description:
Unit I Natural and scope of HRM- Meaning, function,
objective, scope, internal & external HRD in India,
Human Resource Planning of Development – Meaning
Factors effecting HRP Planning Process.
15
Unit – II Job Analysis and Job design requirement, selection
placement training & development.
Compensation – Performance Appraisal, Job evaluation,
remuneration, incentive payments, employed benefits
and specious.
15
Unit – III Employee Welfare – Welfare measure, safety and
health, promotion transfer Grievances in India Industry.
Industry relation and industrial disputes in India their
resolution, role of trade union, working participation in
Management.
15
References
Human Resources Development – Rao, Verma Khandelwal
Human Resources Development – Nadler & Lenonard
Dessler, G. Fundamentals of Human Resource Management (4th Edition, Pearson)
Page 52
Semester -
II
Course
Code:
TIMUHM
S 2SPE2 Course Title: French – II Credits
: 1 Lectures
15
Learning Objectives
Reading
Listening
Speaking
Writing
Course Description Introduction to the core philosophical themes given by Greek
philosophers and schools of thought.
Unit I Notions
Language interactivity i. Making contacts ii. Giving
information
iii. Arranging things iv. Showing attitudes and
expressing feelings 3 lectures
Unit – II Topics i. I and my family ii. I and my friends iii. I and
my
surroundings 2 lectures
Unit – III Areas, roles and places of language communication 2 lectures
Unit – IV Language material i. Phonetics ii. Orthography iii.
Lexis iv. Grammar 4 lectures
Unit-V Systematic Spread of Learning Objectives i. Form I -
Topics ii.
Form I - Grammar iii. Form II - Topics iv. Form II -
Grammar 6 lectures
References
Pupil’s book ii. Work book iii Teacher’s book iv. Cassettes v. I.T. Material
*Curated by TransStadia Institute - Centre of Excellence, Mumbai
Page 53
FEE
STRUCTURE
BMS (Hospitality Management & Sports Studies)
First Year
Particulars Fee Category
J and K
Students
(need to be
confirm)
NRI Student
Out side
Maharashtra
(equal to open)
within
Maharashtra
(Open
Category)
within
Maharashtra
(Reserved) University
Fees for
Students
without
Eligibility
ID Card 25 25 25 25 25 25
Admission Form / Application
Form Fees 50 50 50 50 50 50
Group Insurance 20 20 20 20 20 20
Ashvamedha 20 20 20 20 20 20
Admission processing fees 60 60 60 60 60 60
Dip Registration 15 15 15 15 15 15
Other Fee 125 125 125 125 125 125
Gymkhana Fees 190 190 190 190 190 190
Students welfare 500 500 500 500 500 500
Vice Chancellor's Fund 20 20 20 20 20 20
Eligibility Fees 500 500 500 500 500 500
Disaster Relief Fund 10 10 10 10 10 10
Development Fee 1,173 1,173 1,173 1,173 1,173 1,173
Exam Fee 700 700 700 700 700 700
Caution Money Deposit - - - - - -
Tuition Fee 1,22,592 7,00,000 1,22,592 1,22,592
1,22,592
Library Fee 1,000 1,000 1,000 1,000 1,000 1,000
Site Visit 10,000 10,000 10,000 10,000 10,000
10,000
IT Lab 10,000 10,000 10,000 10,000 10,000
10,000
Seminars (Industry Experts) 15,000 15,000 15,000 15,000 15,000
15,000
Sports Equipment 5,000 10,000 5,000 5,000 5,000 5,000
Kit Fee 10,000 1,000 10,000 10,000 10,000
10,000
Students' Activity 3,000 3,000 3,000 3,000 3,000 3,000
Total Amount 1,80,000 7,53,408 1,80,000 1,80,000 57,408
1,80,000
Page 54
BMS (Hospitality Management & Sports Studies)
Second Year
Particulars Fee Category
J and K
Students
(need to
be
confirm)
NRI
Student
Out side
Maharashtra
(equal to
open)
within
Maharashtra
(Open
Category)
within
Maharashtra
(Reserved) University
Fees for
Students
without
Eligibility
ID Card 25 25 25 25 25 25
Admission Form / Application
Form Fees 50 50 50 50 50 50
Group Insurance 20 20 20 20 20 20
Ashvamedha 20 20 20 20 20 20
Admission processing fees 60 60 60 60 60 60
Dip Registration 15 15 15 15 15 15
Other Fee 125 125 125 125 125 125
Gymkhana Fees 190 190 190 190 190 190
Students welfare 500 500 500 500 500 500
Vice Chancellor's Fund 20 20 20 20 20 20
Eligibility Fees 500 500 500 500 500 500
Disaster Relief Fund 10 10 10 10 10 10
Development Fee 1,173 1,173 1,173 1,173 1,173 1,173
Exam Fee 700 700 700 700 700 700
Caution Money Deposit - - - - - -
Tuition Fee
1,22,592
7,00,000 1,22,592 1,22,592
1,22,592
Library Fee 1,000 1,000 1,000 1,000 1,000 1,000
Site Visit
10,000
10,000 10,000 10,000 10,000
10,000
IT Lab
10,000
10,000 10,000 10,000 10,000
10,000
Seminars (Industry Experts)
15,000
15,000 15,000 15,000 15,000
15,000
Sports Equipment 5,000
10,000 5,000 5,000 5,000 5,000
Kit Fee
10,000 1,000 10,000 10,000 10,000
10,000
Students' Activity 3,000 3,000 3,000 3,000 3,000 3,000
Total Amount
1,80,000
7,53,408 1,80,000 1,80,000 57,408
1,80,000
Page 55
BMS (Hospitality Management & Sports Studies)
Third Year
Particulars Fee Category
J and K
Students
(need to be
confirm)
NRI Student
Out side
Maharashtra
(equal to open)
within
Maharashtra
(Open
Category)
within
Maharashtra
(Reserved) University
Fees for
Students
without
Eligibility
ID Card 25 25 25 25 25 25
Admission Form / Application
Form Fees 50 50 50 50 50 50
Group Insurance 20 20 20 20 20 20
Ashvamedha 20 20 20 20 20 20
Admission processing fees 60 60 60 60 60 60
Dip Registration 15 15 15 15 15 15
Other Fee 125 125 125 125 125 125
Gymkhana Fees 190 190 190 190 190 190
Students welfare 500 500 500 500 500 500
Vice Chancellor's Fund 20 20 20 20 20 20
Eligibility Fees 500 500 500 500 500 500
Disaster Relief Fund 10 10 10 10 10 10
Development Fee 1,173 1,173 1,173 1,173 1,173 1,173
Exam Fee 700 700 700 700 700 700
Caution Money Deposit - - - - - -
Tuition Fee 1,22,592 7,00,000 1,22,592 1,22,592
1,22,592
Library Fee 1,000 1,000 1,000 1,000 1,000 1,000
Site Visit 10,000 10,000 10,000 10,000 10,000
10,000
IT Lab 10,000 10,000 10,000 10,000 10,000
10,000
Seminars (Industry Experts) 15,000 15,000 15,000 15,000 15,000
15,000
Sports Equipment 5,000 10,000 5,000 5,000 5,000 5,000
Kit Fee 10,000 1,000 10,000 10,000 10,000
10,000
Students' Activity 3,000 3,000 3,000 3,000 3,000 3,000
Total Amount 1,80,000 7,53,408 1,80,000 1,80,000 57,408
1,80,000
Page 56
BMS (Hospitality Mana gement and Sports Studies)
i. !'4ecessity of starting these courses?
To make a future in the field of Hospitality Management aspirants need to pursue a
course in the same from a reputed college. Interested candidates have the option to
pursue an undergraduate (UG) program in the field of hotel management. Some
common hotel management subjects.
2. Whether UGC has recommended starting the said course?
Yes, it has been recommended due to the rapid growt h of the sports industry.
3. Whether all the courses have commenced from the academic year 2021 -2 2?
No, it shall commence 2022 onwards
4. The courses started by the University are self-financed, whether an adequate number
ofeligible permanent faculties is available?
Yes, the courses are self -financed and faculties are available. They are a
combination of academic, international and industry experts.
5. To give details regarding the duration of the course and is it possible to compress
the course?
Answer - It’s a three Years Program in Hospitality Management with sports studies
6. The intake capacity of each course and no. of admissions given in the current academic
year (2021 -22)
- The proposed batch size in 60 students. However, if there is increase in demand,
canincrease the batch size to up to 120 students
T. Opportunities of Employability/ Employment available after undertaking these courses?
- One of the significant outcomes of globalization is the tremendous growth in the
tourism and hospitality industry. With I ndia being one of the most popular travel
destinations, the government too is encouraging and investing in the development of
these industries. The hotel industry is a crucial part of the hospitality industry with huge
growth potential shortly. The demand for hotel management professionals is already
huge and is expected to grow more with the increasing number of hotels being set up in
India and all over the world. Apart from its glamour, a career in hotel management has
become lucrative and exciting, attra cting more and more students to opt for it. Hotel
management jobs include multiple skills like food and beverage service, front r'ffice
operation, sales and marketing, accounting, etc.
Signature Chairman of BoS
Mr. Mohan Amrule
ion f‹ ni