PANJAB UNIVERSITY, CHANDIGARH-160014 (INDIA)

(Estd. under the Panjab University Act VII of 1947-enacted by the

Govt. of India)

FACULTY OF BUSINESS MANAGEMENT AND COMMERCE

OUTLINES OF TESTS SYLLABI AND COURSES OF READING FOR

Master in Hotel Management and Catering Technology
(M.H.M.C.T.)

Duration: Two Years

(3rd and 4th
Semester)
(Semester System)

For the Examination 2019-2021

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 FIRST SEMESTER
Contact Weight age Total Credit
Hours Mark
Course Code Course Title Th. Pr. CE ESE s
Proposed Proposed
A. Theory
MHM-T101 Front Office Operations and 4 - 30 70 100 4
Discipline Core Management
MHM-T102 Accommodation Operations and 4 - 30 70 100 4
Management
MHM-T103 Principles and Practices of 4 - 30 70 100 4
Management
MHM-T104 Executive Communication 4 - 30 70 100 4

MHM-T105 Properties development and 4 - 30 70 100 4

Discipline Electives planning
choose any two MHM-T106 Services Marketing 4 - 30 70 100 4
MHM-T107 Hotel Information System 4 30 70 100 4
MHM-T108 Case studies in hospitality 4 30 70 100 4
Industry
B. Practical
MHM-P109 Front Office Operations and - 4 50 50 100 2
Discipline Core Management
MHM-P110 Accommodation Operations and - 4 50 50 100 2
Management
MHM-P110 Workshop on Soft Skills - 2 50 - 50 1

Total 24 10 330 520 850 29

SECOND SEMESTER
Contact Hours Weight age Total Credit
Th. Pr. CE ESE Mark
Course Course Title s
Code Proposed
Proposed
A. Theory
MHM- Food Production Operations 4 - 30 70 100 4
Discipline T201 and Management
Core MHM- F&B Operations and 4 - 30 70 100 4
T202 Management
MHM- Research Methodology 4 - 30 70 100 4
T203
MHM- Managing entrepreneurship, 4 - 30 70 100 4
T204 small and medium business
properties
MHM- Human Resource Management 4 - 30 70 100 4
Discipline T205
Electives MHM- Hotel Supply Chain 4 - 30 70 100 4
choose T206 Management
any two MHM- Event Management 4 30 70 100 4
T207

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 MHM- Customer relationship 4 30 70 100 4
T208 management
B. Practical
MHM- Food Production Operations - 4 50 50 100 2
Discipline P209 and Management
Core MHM- F&B Operations and - 4 50 50 100 2
P210 Management
MHM- Summer Internship of 8 weeks - - - 100 100 4
P211 (viva voce)
Total 24 8 280 620 900 32

THIRD SEMESTER
Contact Weight Total Credit
Course Course Title Hours age Marks
Code Th. Pr. CE ESE
A. Theory
Specialization Group 1. Food and Beverage Division
Core Management
MHM-T301 Advanced Food 4 - 30 70 100 4
Production Operations &
Management
MHM-T302 Advanced Food & Beverage Service 4 - 30 70 100 4
Operations and Management
Specialization Group 2. Rooms Division Management
Core MHM-T303 Advanced Front 4 - 30 70 100 4
Office Management
MHM-T304 Advanced Accommodation 4 - 30 70 100 4
Management
Compulsory Subjects
Discipline MHM-T305 Hotel Law 4 30 70 100 4
Core
MHM-T306 Financial Management 4 - 30 70 100 4
MHM-T307 Organizational Behavior 4 - 30 70 100 4
MHM-T308 Research Project 4 - - 100 100 4
MHM-T309 Field Trip Report 0 - 100 0 0 4
MHM- Workshop on teaching 2 Non Credited Course
P310 methodologies
B. Practical
Specialization Group 1. Food and Beverage Division
Core Management
MHM – Advanced Food Production - 4 50 50 100 2
P311 Operations
MHM – Advanced Food & Beverage - 4 50 50 100 2
P312 Operation
Specialization Group 2. Rooms Division Management
Core MHM – Front Office Management - 4 50 50 100 2
P313
MHM – Accommodation Management - 4 50 50 100 2
P314
Total 26 8 350 550 900 32

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*The students need to select any one specialization core . The student choosing specialization in group 1 from part
A will be offered only Group 1 from part B

FOURTH SEMESTER
Contact Weight age Total Credit
Course Course Title Hours ESE (Marks) Marks
Code Pr. Viva Voce
Discipline MHM 401 Specialized Hospitality 16 Weeks 200 200 8
Core Training
MHM 402 Project Report onemerging 200 200 8
trends in hospitalityIndustry
Total 400 400 16

*Th.:Theory *Pr.:Practical *CE:ContinuousEvaluation * ESE: End SemesterExamination

Total Credits:119
Total Marks:3050

Explanation of Credit Score

Tentative duration of one semester = 15 weeks

1 Credit = Total Students Efforts (TSE) of 30 Hours

30 Hours of Total Students Efforts (15 Contact Hours and 15 Hours of Student’s
Effort (other work load)
Other Work Load to include: Individual/Group work, Obligatory/Optional
work placement, Literature survey/Library work/ Data collection/field
work/Term paper, Assignments/Projects/Papers/Tests etc.

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COURSE CODE MHMT – 301
COURSE TITLE
Advanced Food Production Operations and Management

COURSE OBJECTIVES The course aims to inculcate knowledge of International

cuisine, specialized catering system, its principles and
procedures among students. The students will be able to
prepare international dishes.
EVALUATION The performance of the students will be evaluated on the basis of
class participation, house tests, regularity and assignments. All
carrying 30 percent of the total credit and rest 70 percent
through semester end examination of 3 hr duration.
INSTRUCTION FOR The paper will be divided into two parts
PAPER SETTING Part A: There will be ten short answer questions covering whole
syllabus of course. This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one
question from each unit with one internal choice. All questions will
carry equal marks (10 marks each). Each unit will contain
two questions and there may be short notes in these questions.
Understanding Basics of International Cuisine:
UNIT - 1 Introduction to various popular international cuisines, staple food,
cooking methods, tools and equipments and recipe formulation.
Cuisines to be studied are - oriental (Chinese, Japanese, Thai,
Indonesian, Malaysian), Middle Eastern (Lebanese, Greek,
Mediterranean) Continental (French, German, Italian, Spanish,
Russian), Mexican and American cuisine.

Accompaniments & Salads:

UNIT - 2 Introduction to Accompaniments & Salads, Accompaniments for
popular dishes, Principles of Salad making, Classification of salads,
Parts of salads.

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 .
UNIT - 3 Specialized Catering System
Batch Cooking- purpose, process, equipments, Cook chill system-
purpose, process, equipments, Cook Freeze System- purpose,
process, equipments, Invalid Cookery- Low calorie cooking, Low
carbohydrate and low cholesterol cooking, Diet cooking, Menu
planning for Hospitals.

UNIT - 4 Quality control and Product Development: - HACCP principles

and process, kitchen audit planning, Testing new equipment,
developing new recipes, Food Trials, Organoleptic & Sensory
Evaluation, New Concept :- Sous vide, Molecular Gastronomy,
Organic Foods.

References  Professional Chef by Arvind Saraswat, ELBS Publisher

 Professional Baking, Wayne Glasslen
 Hotel management: principles and practice- Shepard Henkin
 Successful kitchen management and control procedures-
Douglas Robert Brown
 Theory of catering- David Foskett, Victor Ceserani, Ronald
Kinton
 Chef Manual of Kitchen Management, Fuller, John
 Theory of catering- Clinton Cesarani
 Principles of catering- Johm Murray
 On cooking- Labensky Hause

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COURSE CODE MHMT – 302
COURSE TITLE
Advanced Food and Beverage Service Operations and
Management

COURSE OBJECTIVES The course aims to inculcate knowledge of food service

principles, functions, and procedures among students. The
students will learn the importance, planning and execution of
Food and beverage outlets
EVALUATION The performance of the students will be evaluated on the basis of
class participation, house tests, regularity and assignments. All
carrying 30 percent of the total credit and rest 70 percent
through semester end examination of 3 hr duration.
INSTRUCTION FOR The paper will be divided into two parts
PAPER SETTING Part A: There will be ten short answer questions covering whole
syllabus of course. This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one
question from each unit with one internal choice. All questions will
carry equal marks (10 marks each). Each unit will contain
two questions and there may be short notes in these questions.
PLANNING & OPERATING VARIOUS F&B OUTLET:
UNIT - 1 Physical layout of functional and ancillary areas, Objective of a
good layout, Steps in planning, Factors to be considered while
planning, Calculating space requirement, Various set ups for
seating, Planning staff requirement, Menu planning,
Constraints of menu planning, Selecting and planning of
heavy duty and light equipment, Requirement of quantities of
equipment required like crockery, Glassware, Cutlery - steel
or silver etc. Suppliers & manufacturers, Approximate cost,
Planning Décor, furnishing fixture etc.

Function Catering: Banquets- Introduction, Organization Chart Of

UNIT - 2 Banquet Department, Duties And Responsibilities Of Banquet Staff,
Types - Formal & Informal Banquets-Reception, Cocktail Parties
(Standing & Sit Down), Conventions, Seminars, Exhibitions, Fashion
Shows, Trade Fairs, Wedding Booking Procedures, FP, Contract Of
Agreement, Banquet Menu
Outdoor events: Scope, Nature & Importance, Types of Events,
Planning and execution, Key Steps to a Successful Event
Buffet Service: Introduction ,definition, Classification of Buffet - Sit
down , Finger , Fork, Free flow Types of Buffet setups ,Equipments
required ,checklist, Staffing & sequence of food placement in buffet,

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 buffet display, Buffet menu planning ,Recent Trends
.
UNIT - 3 Marketing of Food and Beverages- Introduction, The
Marketing Concept, The Marketing of services, The Marketing
Environment, Market Segmentation, The Marketing Mix, The
Product Life Cycle, Marketing Research, SWOT Analysis.
Advertising, Public Relations, Merchandising and Sales
Promotion-
Advertising, Public Relations, Merchandising, Sales promotion,
Personal selling.

UNIT - 4 Food and Beverage Management in Fast Food and Popular

catering- Introduction, Basic Policies- Financial, Marketing and
Catering, Control and performance measurements.
Food and Beverage Management in Hotels and Quality
Restaurants- Introduction, Basic Policies- Financial, Marketing and
Catering, Control and performance measurements.
Food and Beverage Management in Function Catering--
Introduction, Basic Policies- Financial, Marketing and Catering,
Control and performance measurements.
Food and Beverage Management in Hospital Catering--
Introduction, Basic Policies- Financial, Marketing and Catering,
Control and performance measurements.

References  Food & Beverage Management By: Bernard Davis & Stone
 Food & Beverage Service- Dennis R. Lillicrap. & John.A. Cousins.
Publisher: ELBS
 Food & Beverage Service Management- Brian Vargese
 Food & Beverage Service Training Manual- Sudhir Andrews, Tata
Mc Graw Hill.
 Hotel & Catering Costing & Budgets, RD. Boardman, Heinemann

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COURSE CODE MHMT – 303
COURSE TITLE
Advanced Front Office Operations and Management

COURSE OBJECTIVES .The course is aimed at familiarizing the students with

various functions of front office and to develop work ethics
towards customer care and satisfaction. Special efforts will
be made to inculcate practical skills.
EVALUATION The performance of the students will be evaluated on the basis of
class participation, house tests, regularity and assignments. All
carrying 30 percent of the total credit and rest 70 percent
through semester end examination of 3 hr duration.
INSTRUCTION FOR The paper will be divided into two parts
PAPER SETTING Part A: There will be ten short answer questions covering whole
syllabus of course. This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one
question from each unit with one internal choice. All questions will
carry equal marks (10 marks each). Each unit will contain
two questions and there may be short notes in these questions.

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 YIELD MANAGEMENT: Concept and importance, Applicability
UNIT - 1 to rooms division, Capacity management, Discount allocation,
Duration control, Measurement yield, Potential high and low
demand tactics, Yield management software, Yield management
team

TIMESHARE & VACATION OWNERSHIP: Definition and types

UNIT - 2 of timeshare options, Difficulties faced in marketing timeshare
business Advantages & disadvantages of timeshare business.
EXCHANGE COMPANIES: Resort Condominium International,
UNIT - 3 Intervals International, How to improve the timeshare /
referral/condominium concept in India- Government’s
role/industry role

FRENCH: Conversation with guests, Providing information to

UNIT - 4 guest about the hotel, city, sightseeing, car rentals, historical
places, banks, airlines, travel agents, shopping centers and
worship places etc. Departure (Cashier, Bills Section and Bell
Desk)

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References
 Sudhir Andrews. Front Office Training Manual. Tata
Mac Graw Hill
 Kasavana & Brooks. Managing Front Office Operations.
EducationalInstitution AHMA
 Ahmed Ismail. Front Office – operations and
management. Thomson Delmar.
 Kasavana & Cahell. Managing Computers in Hospitality
Industry.
 Colin Dix & Chris Baird. Front Office Operations.
 S.K Bhatnagar. Front office Operation Management.
Frank Brothers.
 Kasavana & Brooks. Managing Front Office Operations.

 Sue Baker & Jermy Huyton, Continum. Principles of

Hotel Front Office Operations.
 Jerome Vallen. Check in Check out.
 James Socrates. Bardi Hotel Front Office Management,
4th Edition. Wiley

COURSE CODE MHMT – 304

COURSE TITLE
Advanced Accommodation Operations and Management

COURSE OBJECTIVES The course familiarizes students with the organization of

housekeeping, its systems and functions. A blend of theory
and practical will be used to develop sensitivity and high work
ethics towards guest care and cleanliness.
EVALUATION The performance of the students will be evaluated on the basis of
class participation, house tests, regularity and assignments. All
carrying 30 percent of the total credit and rest 70 percent
through semester end examination of 3 hr duration.

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INSTRUCTION FOR The paper will be divided into two parts
PAPER SETTING Part A: There will be ten short answer questions covering whole
syllabus of course. This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one
question from each unit with one internal choice. All questions will
carry equal marks (10 marks each). Each unit will contain
two questions and there may be short notes in these questions.
PLANNING AND ORGANISING THE HOUSE KEEPING
UNIT - 1 DEPARTMENT Area inventory list, Frequency
schedules ,Performance and Productivity standards, Time and
Motion study in House Keeping operations, Standard Operating
manuals - Job procedures, Job allocation and work schedules,
Calculating staff strengths & Planning duty rosters, team work
and leadership in House Keeping, Horticulture and landscaping

BUDGETING Inventory level for non recycled items, Budget and

UNIT - 2 budgetary controls The budget process, Planning capital
budget, Planning operation budget, Operating budget -
controlling expenses - income statement, Purchasing systems -
methods of buying, Stock records - issuing and control
CONTRACT SERVICES: - Necessity of contract, advantages
UNIT - 3 and disadvantages of contract, Essential requirements of a
contract, types of contract, their comparative advantages and
disadvantages. Procedure for inviting and processing tenders,
negotiating and finalizing.
EQUIPMENT REPLACEMENT POLICY: Circumstances under
which equipment are replaced. Replacement policy of items
which gradually deteriorates Replacement when the average
annual cost is minimum, Replacement when the present cost is
minimum, Economic replacement cycle for suddenly failing
equipment

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 HUMAN RESOURCE MANAGEMENT: - Recruiting, Selecting,
UNIT - 4 Hiring, Orienting, and Training, Employee motivation, Employee
evaluation and Compensation, Employee discipline.

References  Joan C Branson & Margaret Lennox (1988). Hotel,

Hostel and Hospital Housekeeping. ELBS with Hodder
& Stoughten Ltd.
 Andrews S. (2008). Hotel House Keeping: A Training
Manual. Tata McGraw Hill Education Pvt. Ltd, New
Delhi.
 Raghubalan (2015). Hotel Housekeeping Operations &
Management. Oxford University Press.
 H. Burstein (1980). Management of Hotel & Motel
Security
(Occupational Safety and Health). CRC Publisher.

 Thomas J.A (2008). Professional Management of

Housekeeping
 Operations (II Edn.). Jones, Wiley Publications
 Tucker G., Schneider M. The Professional
Housekeeper. Wiley Publications

COURSE CODE MHMT – 305

COURSE TITLE HOTEL LAW
COURSE OBJECTIVES The course is aimed at familiarizing the students with various laws
related to food service and lodging industry to develop work ethics
towards customer care and satisfaction.

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EVALUATION The performance of the students will be evaluated on the basis of
class participation, house tests, regularity and assignments. All
carrying 30 percent of the total credit and rest 70 percent
through semester end examination of 3 hr duration.
INSTRUCTION FOR The paper will be divided into two parts
PAPER SETTING Part A: There will be ten short answer questions covering whole
syllabus of course. This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one
question from each unit with one internal choice. All questions will
carry equal marks (10 marks each). Each unit will contain
two questions and there may be short notes in these questions.
Introduction to Law- What is law? Role of the Legislative,
UNIT - 1 Executive and the Judiciary, Classification of law, Origin of Hotel
law, The Judicial process.
Law related to Hotel Operations- Memorandum of
Association, Article of Association, Sole Proprietorship,
Partnership, Private Limited Companies, Public Limited
Companies, Joint venture company.

Indian Contract Act, 1872-Essential elements of contract-Offer,

UNIT - 2 Acceptance, Legal obligation, Legal consideration. Types of
contract – Bilateral contract, Unilateral contract, Express contract,
Quasi contract, Contingent contract, Indemnity and Guarantees,
Bailment and Pledge, Breach of contract, Hospitality contracts.
Hotel Licences and Regulations- Introduction, General hotel
operating licences- Board and lodging licences, Foreigners
Regional Registration Office, Shop and Establishment Act, Hotel
Classification, NOC from Chief fire officer, NOC from Pollution
control board etc.

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 Law Related To Employees And Guests
UNIT - 3 Labour Law- Introduction, Categorization of Labour laws,
Classification of employees, Labour law defining relationship
between Employers, Employees and Trade Unions, Labour laws
that provided the right of employees at work place, Laws related to
Equality and Empowerment of women, Employees with special
needs, Employees safety at work place.

Hospitality Law- Introduction, What is hotel? The Sarai Act, 1867,

UNIT - 4 Who is a guest? Laws of Torts or Torts law or common law, Duties
of a hotelier towards guest.
Food Legislation- Introduction, The prevention of Food
Adulteration Act, 1954. Food safety and Standard Act, 2006.
Liquor Licensing- Introduction, Non-Alcoholic Beverages,
Alcoholic Beverages, Liquor Legislation in India, Liquor licensing
procedures, Service of Alcoholic beverages, Sale of Cigarettes
and Tobacco.

References
 H L Kumar – Personnel Management in Hotel &
Catering Industry
 Krishna Sethi – MP Shop & Establishment Act
 K P Srivastava – Law Relating to Prevention of Food
Adulteration in India
 N D Kapoor – Handbook for Industrial Law
 Amitabh Devendra- Hotel Law

Page 15 of 25
COURSE CODE MHMT – 306
COURSE TITLE
Financial Management

COURSE OBJECTIVES The course is aimed at familiarizing the students with Financial
Management related to food service and lodging industry to
develop work ethics towards customer care and satisfaction.

EVALUATION The performance of the students will be evaluated on the basis of

class participation, house tests, regularity and assignments. All
carrying 30 percent of the total credit and rest 70 percent
through semester end examination of 3 hr duration.
INSTRUCTION FOR The paper will be divided into two parts
PAPER SETTING Part A: There will be ten short answer questions covering whole
syllabus of course. This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one
question from each unit with one internal choice. All questions will
carry equal marks (10 marks each). Each unit will contain
two questions and there may be short notes in these questions.
Financial Statements: - Types of Financial Management
UNIT - 1 systems- meaning & objective, Financial analysis- tools for
analysis, Trends and common- size analysis
Statement generation fundamentals

Ratio Analysis: - Meaning & Objective, Classification – Profitability

UNIT - 2 ratios, Financial ratios & Operational ratios, Fund flow and Cash flow
statements
(i) Liquidity ratios:
a.i.1. Current Ratio
a.i.2. Acid test ration
(ii) Solvency Ratio’s
a.i.3. Debts – equity ratio
a.i.4. Number times interest earned ratio
a.i.5. Long term debt to Total Capitalization
ratio

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 a.i.6. Fixed Charge Coverage ratio
a.i.7. Operating cash flows to Total Liabilities
ratio
(iii) Activity Ratio’s,
(iv) Profitability Ratio’s
PBQ’s Related to above topics

.
UNIT - 3 Budgets: - Meaning & Importance, Types, Steps in budgeting,
Payback period, IRR, NPV & P. Index, PBQ’s Related to above
topics
Cost –volume– profit analysis: - Meaning, Principles of measuring
cost and benefits, Break-even analysis, Margin of safety, Problems,
PBQ’s Related to above topics

Working Capital Management: Concept/Definition, Elements.

UNIT - 4 Assessment of Working Capital requirement, working capital
Forecasting Techniques, Factors affecting working capital
Cash Management: Nature, Objectives, and Functions of Cash
Management.

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References  Hotel Accountancy & Finance- S.P Jain & K.L Narang
First 1999 Kalyani Publishers B1/1292, Rajinder Nagar,
Ludhiana
 Hotel Accounting & Financial Control - Ozi D’Cunha
Gleson Ozi D’Cunha – First-2002- Dickey Enterprises,
Kandivali (W) Mumbai
 Accountancy in the Hotel & catering Industry – Richard
Kotas – Fourth –1981-International Textbook Company
 Elements of Hotel Accountancy- G.S. Rawat & JMS Negi
– Fifth Revised – 1994- Aman Publications, Daryaganj,
New Delhi –2.

COURSE CODE MHMT – 307

COURSE TITLE
Organizational Behavior

COURSE OBJECTIVES The course is aimed at familiarizing the students with

organizational behaviour related to food service and lodging
industry to develop work ethics towards customer care and
satisfaction.
EVALUATION The performance of the students will be evaluated on the basis of
class participation, house tests, regularity and assignments. All
carrying 30 percent of the total credit and rest 70 percent
through semester end examination of 3 hr duration.
INSTRUCTION FOR The paper will be divided into two parts
PAPER SETTING Part A: There will be ten short answer questions covering whole
syllabus of course. This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one
question from each unit with one internal choice. All questions will
carry equal marks (10 marks each). Each unit will contain
two questions and there may be short notes in these questions.

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UNIT - 1 FOCUS AND PURPOSE
Definition, need and importance of organizational behavior – Nature
and scope – Frame work – Organizational behavior models.

UNIT - 2 INDIVIDUAL BEHAVIOUR

Personality – types – Factors influencing personality – Theories –
Learning – Types of learners – The learning process – Learning
theories – Organizational behavior modification.
Misbehavior – Types – Management Intervention.
Emotions - Emotional Labour – Emotional Intelligence – Theories.
Attitudes – Characteristics – Components – Formation –
Measurement- Values.
Perceptions – Importance – Factors influencing perception –
Interpersonal perception- Impression Management.
Motivation – importance – Types – Effects on work behavior.

UNIT - 3 GROUP BEHAVIOUR AND LEADERSHIP

Organization structure – Formation – Groups in organizations –
Influence – Group dynamics – Emergence of informal leaders and
working norms – Group decision making techniques – Team
building - Interpersonal relations – Communication – Control.
LEADERSHIP AND POWER Meaning – Importance – Leadership
styles – Theories – Leaders Vs Managers – Sources of power –
Power centers – Power and Politics.

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UNIT - 4 DYNAMICS OF ORGANIZATIONAL BEHAVIOUR
Organizational culture and climate – Factors affecting organizational
climate – Importance.
Job satisfaction – Determinants – Measurements – Influence on
behavior. Organizational change – Importance – Stability Vs Change
– Proactive Vs Reaction change – the change process – Resistance
to change – Managing change.
Stress – Work Stressors – Prevention and Management of stress –
Balancing work and Life.
Organizational development – Characteristics – objectives –.
Organizational effectiveness

References  Schermerhorn, Hunt and Osborn, Organisational

behavior, John Wiley, 9th Edition, 2008.
 Udai Pareek, Understanding Organisational
Behaviour, 2nd Edition, Oxford Higher Education,
2004.
 Mc Shane & Von Glinov, Organisational
Behaviour, 4th Edition, Tata Mc Graw Hill, 2007.
 Hellrigal, Slocum and Woodman, Organisational
Behavior, Cengage Learning, 11th Edition 2007.
 Ivancevich, Konopaske & Maheson,
Oranisational Behaviour & Management,
7th edition, Tata McGraw Hill, 2008.

COURSE CODE: MHM T-308

COURSE TITLE: RESEARCH PROJECT (Viva Voce)
COURSE The purpose of research is to seek answers to problems through
OBJECTIVES: the application of scientific methodology, which guarantees that
the information is reliable and unbiased
EVALUATION: The performance of the students will be evaluated on the basis of class
participation, house tests, regularity and assignments carrying 30
percent of the total credit and rest through semester end examination of
3 hours duration.
INSTRUCTIONS The research project will be presented to a panel of internal and
FOR PAPER external examiner through a report and viva voce of 100 marks
SETTING:
The purpose of research is to seek answers to problems through the

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 application of scientific methodology, which guarantees that the
information is reliable and unbiased.
This information is utilized to make conclusions and recommend
solutions. Good research depends on addressing key points based on a
checklist approach. Some elementary factors need to be kept in mind
while preparing a research and deciding the topic, these could be based
on its relevance, feasibility, coverage, accuracy and research,
objectivity and ethics.
Based on the above principles, the research project would be prepared
by a student under guidance of a faculty member. The research would
clearly spell out the objective, its findings, the methodology adopted, a
conclusion and recommendations.

COURSE CODE: MHM – P 311

COURSE TITLE: Advanced Food production operations and
Management(PRACTICAL’S)
EVALUATION: The performance of the students will be evaluated on the basis of
class participation, house tests, regularity and assignments carrying
50 percent of the total credit and rest through semester end
examination of 4 hours duration.
INSTRUCTIONS The performance of the students will be evaluated on the basis of his
FOR EXTERNAL performance during the examination out of 50 marks
EXAMINER

S. No. Topic
1  1 menu each for specified International Cuisine with regional
Specialties and popular dishes. Menu to be formulated featuring
basic method of Cooking, using various cuts for preparation of
sauces, soups, meat , Fish and Poultry dishes, along with
accompaniments Classical Garnishes.

2  Invalid Cookery- Low calorie cooking, Low carbohydrate and low

cholesterol cooking, dietary cooking. Menu planning for Hospitals.

3  Preparation of different Salads and center piece

COURSE CODE: MHM – P 312

COURSE TITLE: Advanced Food and Beverage service operations and

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 Management(PRACTICAL’S)
EVALUATION: The performance of the students will be evaluated on the basis of
class participation, house tests, regularity and assignments carrying
50 percent of the total credit and rest through semester end
examination of 4 hours duration.
INSTRUCTIONS The performance of the students will be evaluated on the basis of his
FOR EXTERNAL performance during the examination out of 50 marks
EXAMINER

S. No. Topic
1  Buffet Set ups

2 .
 Practicing banquet booking procedure – taking the
enquiry & confirming the booking
 Filling Function Prospectus/BEO
 Organizing different formal & informal banquet functions.
 Organizing different conference set ups

3  Organizing theme parties & food festivals

 Designing a menu for a fine dine restaurant

COURSE CODE: MHM- P313

COURSE TITLE: ADVANCED FRONT OFFICE OPERATIONS AND MANAGEMENT
(Practical)
S.No. Topic
Hands on practice of computer application (Hotel Management System) related to front office
procedures such as
 Night audit,
 Income audit,
 Accounts
 Yield Management
 Situation handling - handling guests & internal situations requiring management
tactics/strategies
 Interview Skills: Resume Writing, Self Introduction, Mock Group Discussions, Mock
Personal Interviews, Current Affairs, Interview Questions, Different Elimination rounds,
Outside the interview room, Psychometric tests

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COURSE CODE: MHM-P 314
COURSE TITLE: ADVANCED ACCOMMODATION OPERATIONS AND MANAGEMENT
(Practical)
S.No. Topic
01 TEAM CLEANING
Planning
Organizing
Executing
Evaluating

02 INSPECTION CHECKLIST
03 TIME AND MOTION STUDY
 Steps of bed making
 Steps in servicing a guest room etc

04 DEVISING/ DESIGNING TRAINING MODULE

 Refresher training(5 days)
 Induction training(2 days)
 Remedial training(5 days)

05 PREPARING SOP
a) Guest room cleaning
b) Bed making
c) Glass cleaning
d) Stain removal
e) Metal polishing
06 PREPARING OPERATING BUDGET FOR HOUSEKEEPING
DEPARTMENT

FOURTH SEMESTER
Contact Weight age Total Credit
Course Course Title Hours ESE (Marks) Marks
Code Pr. Viva Voce
Discipline BHM 481 Specialized 16 Weeks 200 200 8
Core Hospitality Training
BHM 482 Project Report on 8 200 200 8
emerging trends in
hospitality Industry
Total 400 400 16

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COURSE CODE: MHM-401
COURSE TITLE: SPECIALIZED HOSPITALITY TRAINING
COURSE
OBJECTIVES: Objective of specialized training is to provide to students the feel of
the actual working environment and to gain practical knowledge and
skills, which in turn will motivate, develop and build their
confidence in the key operational area of interest.

1) Attendance in the 4th Semester would be calculated on the basis of feedback given by
Hotels. Trainee will require an input of 72 working days i.e. (16 weeks x 06 days = 96 days).
A student can avail leave to a maximum of 15% (15 days) only with prior permission of the
hotel authorities. Similarly, the institute Director can condone an additional 10% (10 days)
on production of a medical certificate.

(a) Students who are unable to complete a minimum of 75 days of Specialized Training
would be disallowed from appearing in the term end examinations as per University Rules.

2) For award of marks, 20% marks of Specialized Hospitality Training (SHT) would be on the
basis of feed-back from the industry. For the remaining 80% marks, students would be
assessed on the basis of seminar/presentation before a select panel. The presentation
would be limited to only key area of the student’s interest. A hard copy of the report will also
have to be submitted to the panel.

3) Once the student has been selected/deputed for SHT by the institute, he/she shall not be
permitted to undergo SHT elsewhere. In case students make direct arrangements with the
hotel for SHT, these will necessarily have to be approved by the institute. Students
selected through campus interviews will not seek SHT on their own.

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