Bachelor of Science in Hotel Management, Travel & Tourism

An industry that is growing constantly and sustaining with new trends is bringing the best career opportunities for students to get into Bachelor of Science in Hotel Management, Travel & Tourism. A helps students in gaining the complete knowledge in all these Sectors. Students will acquire theoretical and practical knowledge during the course learning

 
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COURSE MODULES

Paper I: FRONT OFFICE OPERATIONS

UNIT-I

Tourism

  • Meaning – definition and measurement of tourism.
  • Classification – recreation, leisure, adventure, sports, health etc.
  • Socio – economic benefits of tourism.
  • Adverse effects of tourism.
  • Basic components and infrastructure.
  • Itinerary, passport and visa – Basic information.

UNIT-II

The Hospitality Industry

  • History and development of lodging industry – International.
  • History and development of lodging industry – India.
  • Defining the term – Hotel.
  • Reasons for travel.

UNIT –III

Classification of Hotels

  • Based on Size, Location, and Length of Stay.
  • Levels of Service, Ownerships and Affiliations.
  • Referral Hotels, Franchise and management contracts.
  • Chain Hotels.
  • Target Markets.
  • Alternate Lodging facilities.

UNIT-IV

Organizational Structure of Hotels

  • Small.
  • Medium.
  • Large.

Lobby Arrangements

  • Layout and equipment in use.
  • Handling VIPs.
  • Duty Rota and work schedules
  • Uniformed Service.

UNIT-V

Front Office Organization

  • Basic Layout and Design.
  • Departmental Organizational Structure.

UNIT – VI

Front Office Personnel

  • Departmental Hierarchy.
  • Attitude and Attributes and Salesmanship.

BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

  • Job Descriptions and Job Specifications of Front Office Personnel.

UNIT – VII

Front Office Operations

  • The Front Desk- Equipments in use.
  • The Guest Room- Types and Status Terminology.
  • Key Controls.
  • Tariff plans.
  • Types of rates.

UNIT – VIII

Front Office responsibilities

  • Communication – internal and interdepartmental.
  • Guest services – basic information.
  • Guest history – maintenance and importance.
  • Relationship marketing.
  • Emergency situations.

UNIT –IX

Reservations

  • Need for reservations, definitions, importance of reservations.
  • Types of reservations.
  • Sources and modes of reservations.
  • Individual and group bookings
  • Booking instruments – Whitney slips, Whitney racks, Density Charts, Booking diary,

Conventional charts, A & D register etc.

  • The Reservation Cycle.
  • Hotel Reservation Systems, CRS, Inter-sell agencies, Internet applications.

UNIT – X

Telecommunications

  • Equipments
  • Communication skills – common phrases in use.
  • Conversations over telephones.

 

Paper II: HOTEL HOUSEKEEPING

Unit I

Housekeeping Supervision

  • Importance of Inspection
  • Checklist for Inspection
  • Typical Areas usually neglected where special attention is required.
  • Self Supervision Techniques for Cleaning Staff
  • Degree of Discretion / Delegation to Cleaning Staff

Unit II

Linen / Uniform / Tailor Room

  • Layout

BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

  • Types of Linen, Sizes, and Linen Exchange Procedure
  • Selection of Linen
  • Storage Facilities and Conditions
  • Par Stock : Factors affecting Par Stock, Calculation of Par Stock
  • Discard Management
  • Linen Inventory System
  • Uniform Designing : Importance, Types, Characteristics, Selection, Par Stock
  • Function of Tailor Room
  • Managing Inventory
  • Par level of linen, uniform, guest loan items, machines & equipment, cleaning

supplies & guest supplies

  • Indenting from stores.

UNIT-III

Cleaning Procedure & frequency schedules

GUEST ROOM

  • Prepare to clean
  • Clean the guest room (bed making)
  • Replenishment of Supplies & linen
  • Inspection
  • Deep cleaning
  • Second service
  • Turn down service

PUBLIC AREA

  • Lobby, Lounge, Corridors, Pool area, Elevators, Health club, F&B outlet,

Office areas.

  • V.I.P Handling

 

 

UNIT-IV

Special Cleaning Programme

  • Daily, Weekly, Fortnightly and Monthly Cleaning
  • Routine cleaning, spring cleaning, deep Cleaning.

UNIT-V

Floor Operations

  • Rules on the Guest Floor
  • Key Handling Procedure – types of keys( grand master, floor master, sub master or

section or

pass key, emergency key, room keys, offices and store keys), computerized key

cards, key control register- issuing, return, changing of lock, key belts, unusual

occurrences.

  • Cleaning of Different Types of Floor Surfaces
  • Special Services – baby sitting, second service, freshen up service, valet service

BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

UNIT-VI

Care and Cleaning of Metals

  • Brass, Copper, Silver, EPNS, Bronze, Gun Metal, Chromium pewter, Stainless Steel,

Types

of tarnish, cleaning agents and methods used.

 

Paper III: FUNDAMENTALS OF TOURISM AND TOURISM PRODUCTS

UNIT-I

Introduction to tourism-

Definition and meaning or concept of tourism and tourist

Importance or significance of tourism

UNIT-II

Growth of tourism

  • Role of various agencies in growth of tourism like central and state government

and private players.

UNIT –III

Positive and negative impact of tourism

  • With reference to economical, social and environmental, and geographic etc.

UNIT-IV

Domestic and international tourism

  • Types and forms of tourism- heritage and historical, adventure, sports,

conference, Convention, etc.

UNIT-V

Tourist product

  • Meaning or concept, how they are different from other consumer products.
  • Components of tourist product-
  • Attractions-tourist destinations or places & tourist spots having tourist value

from heritage or historical point of view or sports and recreational point of

view, dance, fair festivals, trade fair, conferences and exhibitions etc.

  • Religion based- Hindu, Muslim , Sikh, Buddhist, Jain and Christian
  • Wild life sanctuaries- national parks, adventure, eco tourism destinations
  • Facilities- hotels, transport- air, rail, road, water.

 

 

UNIT – VI

Travel lingo

  • Technical terminology of tourism

 

 

 

 

 

BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

Paper I: FOOD & BEVERAGE SERVICE OPERATIONS -I

UNIT-II

Room Service

  • Introduction, General principles, loopholes and pitfalls to be avoided
  • Cycle of service, scheduling and staffing
  • Room service menu planning
  • Forms and formats.
  • Order taking, thumb rules, telephone etiquettes, noting orders, suggestive

selling and breakfast cards.

  • Layout and setup of common meals, use of technology for better room service
  • Time management – le4ad time from order taking to clearance

UNIT –III

Alcoholic Beverages

  • Introduction, definition and classification of wines
  • Classification
  • Viticulture and viticulture methods
  • Vinification – Still, Sparkling, Aromatized and Fortified wines
  • Vine diseases
  • Wines – France, Italy, Spain, Portugal, South Africa, Australia, India and California
  • Food and wine harmony
  • Wine glasses and equipment
  • Storage and service of wine

UNIT-IV

Beers

  • Introduction
  • Ingredients used
  • Production
  • Types and Brands, Indian and international
  • Service of bottled, canned and draught beers.

UNIT-V

Other Fermented and Brewed Beverages

  • Sake
  • Cider
  • Perry
  • Alcohol free wines.

UNIT – VI

Table Cheeses

  • Introduction
  • Types

BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

 

 

  • Production
  • Brands and Service

 

Storage

Food and Beverage Terminology related to the course.

Paper II: FOOD & BEVERAGE PRODUCTION – I

UNIT –I

Food commodities

  • Classification with examples and uses in Cookery –
  • Game- meaning- types with examples
  • Fruits- kinds with examples.
  • Nuts- names of nuts commonly used in cooking.
  • Cream- types, description and their uses.
  • Yogurt- types
  • Cereals- types and uses.
  • Pulses used in Indian cooking
  • Herbs- uses of herbs
  • Spices & condiments- uses of different spices and condiments
  • Coloring and Flavoring Agents: Name, Types and Uses.

 

UNIT-II

Basic Indian Masalas & Gravies-

Garam masala, pulao masala, curry powder, sambhar powder, rasam powder,

c haat masala, tandoori marination white, red, green and yellow gravies.

UNIT-III

Indian Regional Cuisine:

A detailed study on North and South Indian Regional Cuisine: Goa, Kashmir, Andhra

Pradesh, Karnataka, Tamil Nadu, Bengal, Assam, Gujarat, Punjab, Rajasthan etc., as

regarding ingredients used, traditional preparation methods, utensils and

accompaniments.

 

 

UNIT –IV

Meat Cookery:

  • Fish -classification with examples selection & cuts of fish, cooking of fish.
  • Poultry- selection of poultry classification bases on size, uses of each type.
  • Butchery -selection, cuts size and uses of lamb, mutton, beef, veal & pork.
  • Bacon, Ham, Gammon and Steaks -Description of steaks from sirloin & fillet.

 

 

 

BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

 

UNIT-V

Vegetable Cookery:

  • Vegetables -classification of vegetables, importance of vegetables in

diet, cooking of vegetables. Retention of color, flavor, and nutrients

while cooking. Potatoes – styles of presenting potatoes and their

description.

  • Storage -Principles of Vegetable Storage.

UNIT-VI

Quantity Food Production:

  • Introduction to Large scale commercial cooking.
  • Layout of a large kitchen, staff hierarchy and production workflows.

Practical Schedule:

  • Preparation of basic gravies and commonly used Indian Masala.
  • Regional Cuisines of India –
  • Covering various States of India.
  • Planning Elaborate Indian Menus up to 40 portions.

Paper III: HOTEL ENGINEERING

UNIT-I

Hotel Maintenance Management

  • Introduction & Scope in Hotels
  • Classification and Types
  • Maintenance Programmes.

 

UNIT-II

Engineering Department

  • Organization & Setup of the Department
  • The Staff – Duties and Responsibilities
  • Requirement of Engineering Workshops.

UNIT – III

Fuels

  • Types of Fuels available
  • Gases
  • Precautions while using them – Heat Parts, BTU, Thermal & Calorific values
  • Calculation of heat requirements, Fuel Requirement
  • Principle of Bunsen burner
  • Construction of an Industrial Gas Range: Parts & Functions, striking back, causes

and remedies of problems.

UNIT-IV

Electricity:

  • Meaning and use, advantage as a type of energy, conductors and non conductors,

                      BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

meaning of ampere, volt, ohm and their relationship, ohm’s law, AC & DC- their

differences, advantages and disadvantages, signs and signals, closed and open

circuits, causes and dangers, importance of earthing,

  • General layout of circuits including service entrance, distribution panel boards,

calculation of power requirements, meter reading and bin calculations.

UNIT-V

Water Management System

  • Sources of water and its quality
  • Methods of removal of hardness, description of cold water
  • Supply from mains and wells, calculations of water requirements and capacity of

storage, systems.

UNIT – VI Sanitary

Systems

  • Sinks, basins
  • water closet, bidets and their fittings
  • use of water traps and water seals, water pipes and soil pipes
  • Inspection chambers- blockages and leakages and their remedies.

UNIT – VII

Refrigeration

  • Principle uses of refrigeration in hotel and catering industries
  • Basic scientific principles
  • Different types of refrigeration systems and refrigerants
  • Walk in coolers and freezers, care and maintenance of these systems.

 

UNIT – VIII Airconditioning

  • Classification, Types of systems, Layout of AC Plant.
  • Condition for comfort Air movement, humidity control, ventilation.
  • How to select a suitable air-conditioning system.

 

 

UNIT –IX

Transport Systems

  • Passenger elevators, freight elevators
  • Dumb waiters
  • Escalators and side walks – their operation and maintenance.

UNIT – X

Fire Prevention & Protection.

  • Different types of fires
  • Fire alarms
  • Different types of extinguishers.
  • Fire hazards.

 

BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

Paper IV: BASICS OF COMPUTERS

UNIT-I

Introduction to Computers

  • What is a computer? Block Diagram, Components of a Computer System,

Generation of Computers, Programming Languages, generation of languages,

storage devices, floppy disks, CD ROM’s etc.

 

UNIT-II

Operating Systems

  • Introduction, functions, types, components, case studies – DOS, Windows.

UNIT –III

Introduction to DBMS

  • Data, Data types, advantages, introduction to FOXPRO, creating a database,

searching, sorting, indexing, writing simple programmes, overview of MS Access.

UNIT-IV

Word Processing, Spread Sheets and Presentations

  • What is word processing? Features of MS Word, editing commands and mail merge.
  • What is a spreadsheet, features, formulae and functions. If statement, preparing

sample worksheets, different graphs.

  • Features of Power Point.
  • Preparing a presentation.
  • Preparing an organization chart.

 

UNIT-V Introduction to Internet

  • What is Internet? Network, network of networks, WWW, search engines,

E-mail, Websites, introduction to e-commerce.

Practical Schedule

  • DOS, WINDOWS
  • MS WORD
  • MS EXCEL
  • MS POWERPOINT
  • FOXPRO & ACCESS
  • INTERNET USAGE

 

 

 

 

 

 

 

 

 

 

BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

Paper 1: ADVANCED FRONT OFFICE OPERATIONS – I

UNIT-I

Guest Registration Cycle

  • Pre registration activities
  • Registration
  • Hotel Stay
  • Post registration activities.

 

UNIT-II

Front Office Marketing & Sales

  • The role of Front Office in Hotel Sales & marketing – need for sales.
  • Identification of markets.
  • Strategy formulation for various market segments.
  • Maximizing revenue & achieving Customer Satisfaction.
  • Training Programme, incentive & evaluation.
  • Sales techniques – Personal Selling, Creative Selling, U.S.P identification.
  • Telemarketing – tools & techniques.

UNIT-III

Front Office Accounting

  • Introduction.
  • Various Front Office Ratios and Calculations – Occupancy %, No Show ratio,

ARR, ADR, etc.

  • Credit arrangements
  • Foreign Currency Handling.
  • Cashiering – introduction.
  • Settlement of bills.
  • The Guest Folio, Guest Ledger, City Ledger.
  • Tracking transactions.
  • Internal Controls – transcripts, cash sheet, cash banks

UNIT-IV

Front Office Cash / Check-out and settlement

  • Front Desk Cashier – role & responsibilities.
  • Front Office Cash – importance, take-over & hand-over.
  • Check out and bill settlement – individual and groups.
  • Unpaid account balances.

UNIT-V

The Night Audit

  • Importance & Functions of Night Audit.
  • Operating models – non-automated, Semi-automated & automated.

 

 

BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

 

  • The Night Audit Process.
  • The Night Audit reports – generation & utility.
  • Verifying the Night Audit.

 

UNIT-VI

Guest Complaint Handling

  • Process – the follow up loop.
  • Thumb Rules.
  • Common problems / complaints – identification and solving.
  • Role of emotions in situation handling.

 

 

UNIT – VII

Credit Controls

  • Hotel Credit Policy.
  • Control Measures.

Practical Schedule:

  • Preparation of Guest Folio.
  • Auditing of Bill Statements
  • Guest Complaint Handling
  • Mock Situations – Role – Plays
  • Preparation of Guest History Cards.
  • Filling up of ‘C’ Forms.
  • Preparation & filling up of Guest registration card.
  • Role play – Lobby Manager, GRE, Concierge, Bell Boy, Bell Captain etc.

 

Paper II: HOTEL HOUSEKEEPING OPERATIONS

Unit I

Room Interiors

  • Ceramics
  • Plastics
  • Glass
  • Sanitary Fitments

Unit II

Interior Decoration

  • Importance, Definition and Types
  • Principles of Design
  • Color – Color Wheel – Importance and Characteristics – Classification

– Schemes

  • Lighting –Classification –Importance – Types – Application

                           BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

  • Furniture Arrangements
  • Heating and Ventilation

Soft Furnishings

  • Curtains – Loose Covers
  • Blinds Cushions

Bed and Beddings

  • Construction of Beds
  • Mattresses
  • Bedspreads
  • Beddings
  • Blankets

Unit III Flower Arrangement

  • Concept / Importance
  • Types and Shapes – Principles
  • Tools, Equipments and Accessories

Unit IV

Pest Control and Waste Disposal

  • Insects, Pest and Rodents
  • Wood Rot
  • Waste Disposal

Unit V

Fibers and Fabrics

  • Natural Fibers / Vegetable Fibers / Animal

Fibers

  • Manmade Fibers – Regenerated / Synthetic
  • Fabrics – Woven Fabrics – Plain Twill / Satin

/Damask

  • Fabric Finishes

Laundry

  • Dry Cleaning and Stain Removal
  • Chemicals in Use
  • Contract Cleaning

Managing On Premises Laundry

  • Planning the OPL
  • Flow of Linen Through OPL
  • Machines and Equipment
  • Valet Service

Unit VI

Safety, Security, and First Aid

  • Safety, Keys
  • Lost and Found Property, Valuables
  • Health and Safety
  • Accidents and Accident Prevention

                            BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

  • Fire –Classification – Prevention of Fire –

Emergency – Fire Fighting Equipments

  • First Aid

Practical Schedule

  • Stain Removal
  • Laundry Operations
  • Special Decorations
  • Use of Different types of Cloth
  • First Aid
  • Glass Cleaning
  • Flower Arrangement
  • Cleaning of Ceramics and Plastics

 

Paper III: HOSPITALITY SALES AND MARKETING

UNIT-I

Introduction to Hospitality Sales and

Marketing

  • Today’s Hospitality Trends
  • Globalisation
  • Hotel Sales and Marketing Concepts.
  • Expansion of legalized gambling.
  • Relationship Marketing.
  • Guest Preferences.

 

UNIT-II

Marketing Concept

  • Market Mix
  • The 8 P’s of marketing.
  • Evolution of markets – global and Indian tourist market.

 

UNIT –III

The Marketing Plan with reference to hotel

industry.

  • The marketing team.
  • Steps in marketing plan.
  • Selecting target markets.
  • Positioning the property / outlet.
  • Developing and implementing marketing

action plans.

  • Monitoring and evaluating the marketing plan.

 

 

 

                          BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

UNIT-IV

The Sales Office

  • The Marketing and Sales Division.
  • Organising & designing a hotel sales office.
  • Sales Area
  • Developing sales team – hiring, selection,

management, evaluation.

  • Compensation for sales force – targets and

achievements.

  • The sales office communication system.
  • Computerized client information records.
  • Sales reports and analysis.

 

UNIT-V

Sales Techniques for hotel industry

  • Components of a sale.
  • Types of sales in different departments of a

hotel.

  • Telemarketing.
  • Internal merchandising – in-house sales

promotion.

  • Special services in in-house sales.
  • Sales forecasting – long term and short term.

UNIT – VI

Restaurant and Lounge sales positioning

  • Merchandising Food and beverage.
  • Promotion of restaurants and lounge facilities.
  • Building Repeat Business.
  • Banquet and Conference sales.

UNIT – VII

Advertising, Public relations and Publicity

  • Effective hotel advertising – brochures, sales

material designing.

  • Advantages of advertising – indoor and

outdoor.

  • Advertising agencies.
  • Collateral material – mass media and print

media.

 

 

 

 

                          BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

INDUSTRIAL EXPOSURE TRAINING (IET)

Duration: Minimum 20 Weeks with coverage of all major and minor departments of a

full service hotel. (Can be substituted with operational training in reputed Fast Food operations, Airlines, Resorts, and similar industry in accordance with course curriculum).

Suggested Training Schedule:

* F&B Service: 4 Weeks

* F&B Production: 4 Weeks

* Front Office: 4 Weeks

* Housekeeping: 4 Weeks

* Other : 4 Weeks (HR, Sales & Marketing, Finance etc.)

Documents to be submitted after successful completion of IET:

WTO (What To Observe) Sheets

Training Log – Book (To be issued by Centre)

Departmental Appraisal Forms

Training Report in 2 Copies.

Training Certificate from the concerned Hotel Authority.

MAXIMUM MARKS: 500

Based on:

  • Completed WTO Sheets (100)
  • Industrial Training Report (100)
  • Industrial Training Log-Book (100)
  • Industrial Training Project (report) Presentation (150)
  • Viva (50)

DETAILS:-

WTO SHEETS (100)

  • 20 marks on each department trained (4 departments- Front Office, F&B Service, F&B

Production & Housekeeping), Total: 80 marks.

  • 20 marks on other departments trained (Human Resource, Finance, Sales & Marketing,

Kitchen Stewarding, Purchase, Receiving & Stores, etc.)

INDUSTRIAL TRAINING LOG BOOK (100)

  • Daily Summary of work done & observed duly signed by the concerned supervisor (50)
  • Appraisal Forms (50)

INDUSTRIAL TRAINING REPORT (100)

  • Contents (100) : About the Hotel, Photographs, Formats, Charts & Diagrams, written

material etc.

  • Creativity (25)
  • Neatness, cover & layout (25)

INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION

(150) (One-to-group presentation)

 

 

                          BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

Time: 60 minutes (Maximum)

  • Communication & Presentation skills (25)
  • Grooming, Uniform & Body Language (25)
  • Presentation Content (50)
  • Use of Slides, Multimedia and other presentation aids (25)
  • Handling of spot queries/questions from the audience (25)

VIVA (50)

Viva-voce on the presentation, conducted by Faculty Members.

 

Paper1 : ADVANCED FOOD & BEVERAGE SERVICE OPERATIONS

UNIT-I

Gue’ridon service

  • Introduction – History, Types, Staffing
  • Special equipments ,Care & maintenance of

equipment

  • Ingredients used, Mise -en-place for gue’ridon.

Common preparations.

  • Carving and jointing at the table, carving

trolley, and dishes prepared on the gue’ridon.

  • Flambéing, carving, salad making
  • Taking the order. Methods of serving a dish at

the table

 

UNIT-II

Restaurant Planning

  • Introduction
  • Planning and operating various F&B Outlets

and support / ancillary systems.

  • Factors – Concept, Menu, Space, Lighting,

Colors and Market

  • Restaurant design team
  • Staffing in a Restaurant – points to be

considered. Duty Rotas, Staff Training.

UNIT –III

Restaurant Problems and Guest /

Situation Handling – Thumb Rules to be followed

 

 

                        BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

UNIT-IV

Other Catering Operations

  • Off – Premises Catering – Outdoor Catering –

Meaning – Preliminary survey of place and

conduct of party, hiring of service personnel –

Making a list of service equipments required

f or setting up of Counters – Allotting Stations.

  • Hospital Catering
  • Industrial & Institutional Catering
  • Airline & Railway Catering
  • Home Delivery
  • Takeaways

UNIT-V

Afternoon and High Teas

  • Introduction , Menu, Cover and Service

UNIT – VI Function

Catering

  • Introduction
  • Types of Functions
  • Function service staff and responsibilities
  • Service Methods in Function Caterings,

instructions to the service staff – wines service

in functions.

  • Booking and Organization of a Function
  • Function menus
  • Banquet layouts – Tabling and seating

arrangements

VIP Function Handling, VIP Drill, Procedure for Toast.

 

UNIT – VII

Buffet

  • Introduction
  • Types – Sit Down and Fork Buffets – Buffet

Sectors – Equipments used, Factors, Space

requirements and checking Buffet

Presentations, Menu Planning and Staff

Requirement

  • Buffet Management

Food and Beverage Terminology related to the course.

 

 

 

                             BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

Practical Schedule:

  • Restaurant setups of different types
  • Service of Afternoon and High Teas
  • Buffet Lay-ups, theme Buffet setups
  • Service of Cheese
  • Cocktail Parties

Paper II: ADVANCED FOOD & BEVERAGE PRODUCTION – I

UNIT-I

Garde-Manger :

  • Importance and function of larder in main

kitchen

  • relationship with other sections of main

kitchen

  • duties and responsibilities of larder chef
  • Equipment’s and tools used in larder
  • floor plan of layout or larder room.

UNIT-II

Cold Cuts and Sauces :

  • Forcemeat -meaning, uses, types and recipes
  • Panada -meaning uses, types and recipes
  • Compound butters -meaning, uses types

recipes and examples

  • Marinades -different types and uses
  • Brine -types & uses
  • Aspic Jelly -used and preparation
  • Chaud froid – uses and preparation
  • Cold preparation -galantine, ballotine,

tenine, pate, quenelles mousses,

mousselines,souffles -recipes of above.

 

 

UNIT –III

Popular International Cuisines :

  • Features
  • Regional Classification
  • Ingredients, methods of cooking
  • courses of menu for Chinese, Japanese, Thai,

Italian, Mexican cuisines etc.

UNIT-IV

Advanced Bakery Preparation :

  • Sugar Craft, Chocolate Confectionery, Cold

Puddings and Sweets.

                         BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

UNIT-V

Appetizers :

  • Type and examples for each type and method

of preparation.

Practical Schedule:

  • Cold preparations, platters and buffets.
  • International Cooking : recipes from various

countries.

  • Exotic Indian & Western starters, snacks and

horsdoeuvres.

  • Advanced bakery – Rolls, Breads, Pastries,

Cookies, Cakes.

 

Paper III: PRINCIPLES OF MANAGEMENT

UNIT-I

Hotel Management:

  • An Introduction
  • Careers in Hospitality Today, looking for a job
  • Basic functions of Management – POSDCORB.

UNIT-II

Evolution of management theories

  • Management theories over the past.
  • Current Hospitality Management Practices.

UNIT –III

Hotel Administration & Organization

  • Hotel Administration, organizing a hotel –
  • Department Pattern.
  • Business Aims
  • Human Elements.
  • Line Management
  • Organization Structure for 5 Star hotel.

 

  • Manager’s job in Hospitality Industry.

UNIT-IV

Management Objectives & Communication

  • Management Philosophy
  • Managing by Rules
  • MBO in Hotels :
  • Modern Objective of HR
  • Major Problems in Hotel Business

 

 

 

                        BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

UNIT-V

H R Planning

  • Concept & Features of Manpower Planning
  • Objectives of HRP

UNIT – VI

Developing Human Resources

  • Objectives of HRD
  • Recruitment, Selection and Interview
  • Sources of Recruitment
  • Advertisements
  • Rules and Regulations

UNIT – VI

Training and Development

  • Training programmes for Hotel Employees
  • Basic Principle of Training
  • On Job training
  • How to instruct on the Job Training
  • Performance Evaluation and Appraisals.

 

Part A

Housekeeping (Viva Voce on the following)

  • Stain Removal
  • Flower Arrangements
  • Laundry Operations
  • Redecoration & Refurbishing
  • Colour Schemes
  • Housekeeping Reports

Part B

Front Office (Viva Voce on the following)

  • Key Control
  • Front Office Reports
  • Yield Management (Practical Approach)
  • Establishment of Room Rates
  • Situation Handling, Problem Solving
  • Occupancy Ratios

 

 

 

 

 

 

 

                          BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

Paper I: HOTEL ACCOUNTANCY

UNIT-I

Basic Concepts of accounting

  • Definition , objects and importance of accounting in hotel business
  • Classification of accounts
  • Accounting equations
  • Journalizing
  • Posting into ledgers and balancing of ledger accounts.

UNIT-II

Subsidiary Books of Accounts

  • Subsidiary journal purchase book, sales book, purchase return sales return,
  • Cash book (2 columns and 3 columns),
  • Petty cash book.
  • Closing of ledgers-
  • Trial balance preparation.

UNIT –III

Accounting Statements

  • Bank reconciliation statement, meaning, preparation, causes for difference.
  • Preparation of trading, profit and loss account.
  • Preparation of balance sheet with adjustments- revenue and capital expenditure.

UNIT-V Partnership

  • Partnership account meaning- different types of partners. Difference between

partnership and sale proprietorship- interest on capital and drawings.

  • Preparation of partners and capital accounts( fixed & fluctuating)

UNIT – VI

A ccount Posting Machines

  • Accounting machines and their importance in catering business, computer and their

uses in hospitality business.

  • Problems involving simple calculations, additions, subtractions, multiplication and

division.

 

Paper II: FOOD & BEVERAGE CONTROLS

UNIT-I

F&B Control – Overview

  • Introduction objectives of F&B Control
  • Problems & Methodology in F&B Control
  • Personnel Management in F&B Control

U NIT-II

Cost and Sales Concept

  • Definition, Elements, Classification of Cost
  • Sales defined Cost/Volume/Profit Relationships ( Breakeven Analysis)

 

                BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

UNIT –III Budgetary

Control

  • Introduction, Objectives & types of Budget
  • Budgetary Control Process
  • Stages in the preparation of Budgets
  • Budgeting for F&B Operations.

UNIT-IV

Food & Beverage Controls

  • Food – Purchasing, Receiving, Storage and Issuing Controls
  • Food – Production, Food Cost Controls
  • Food Sales Controls
  • Standard Yield, Standard Portion sizes, Standard Recipes.
  • Beverage – Purchasing, Receiving, Storage and Issuing Controls
  • Beverage – Production, Cost and Sales Control.

UNIT-V

Frauds in F&B Control

  • Frauds in Purchasing Receiving Storing Issuing Preparing and selling stages of F&B Control
  • Prevention of Frauds

UNIT – VI

Inventory Control

  • Importance, Objectives, Methods, Levels and Techniques.
  • Perpetual Inventory, Monthly Inventory.
  • Pricing of Commodity
  • Comparison of Physical and Perpetual Inventory.

UNIT – VII

Menu Management

  • Introduction
  • Types of Menu
  • Menu Planning Considerations and Constraints
  • Menu Costing
  • Menu Merchandising
  • Menu Engineering
  • Menu Fatigue
  • Menu as an in- house Marketing Tool.

 BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

UNIT – VIII

F &B Management in Hotels and Various F&B Outlets

  • Introduction
  • Basic Policies – Financial Marketing and Catering Control
  • Performance Measurements.

 

Paper III: HOTEL LAW

UNIT-I

I ntroduction to Hotel Law

  • Laws applicable to hotel and catering industry.
  • Procurement of licenses and permits required to operate hotel restaurant and other

c atering establishments.

  • Criterion of fixation of taxes for various tariff structures applicable to hotels – luxury

expenditure sales surcharge service tax etc.

UNIT-II

L abour laws

  • Definition and importance with various provisions.
  • Factories Act 1944 – working environment welfare health and safety measures
  • Jurisdiction of inspectors.

UNIT –III

Hotel – Guest Relationship

  • Right to receive or refuse accommodation to a guest.
  • Guests’ right to privacy.
  • Tenancy laws.
  • Duty to protect guest.
  • Employees and third party threats in restrooms and parking lots.

UNIT-IV

Laws governing lost and found property

  • Hotel’s liability regarding guest property unclaimed property loss of property.
  • Hotel defenses to liability claims.
  • Statutory limits on hotel’s liability.

UNIT-V

Food Legislation

  • Central State and local food laws.
  • Warranty.
  • Truth in menu and labeling laws.
  • Food adulteration.
  • Powers and duties of a Food Inspector.

UNIT – VI

Liquor licenses

  • Independent bar Operation.
  • Dispense Bar.

                        BACHELOR OF SCIENCE HOTEL MANAGEMENT, TRAVEL AND TOURISM (Bsc-HMTT)

 

  • Satellite Bar.
  • Compound license.
  • Beer bars.

Paper IV : TRAVEL AGENCIES AND TOUR OPERATOR OPERATIONS

UNIT-I

Travel Agencies

  • History & Development of Travel Agencies.
  • Role & Function with Indian and International Examples.

UNIT-II

T ravel Formalities & Regulations

  • Passports: Functions, Types, Issuing Authority, Procedure for obtaining passport etc.
  • Visas: Functions, Types, Issuing Authority, Procedure for obtaining visa. Other

travel legislations.

  • Immigration laws.

UNIT –III

Foreign Exchange

  • Countries & Currencies,
  • Procedure for obtaining foreign exchange
  • Foreign exchange counters,
  • Customs formalities,
  • Exchange of currency during immigration.

UNIT-IV

Tour operators

  • Inbound, Outbound.
  • Immigration Companies.
  • Operation modalities of travel agency and tour operator restricted to air tickets.
  • Routing and itinerary

UNIT-V

Travel Trade Organizations and Associations

  • IATO, IATA, ASTA, PATA, TAAI, Ministry of Tourism.

 

Student Testimonials

Prajakta Shelar Travel and Tourism Student,

Hi, I am Prajakta Shelar student of CTA. Joining CTA on 30th April and on 20th May, I got an internship at Transtore. I bagged this job because I was a student of CTA. I learned many things such as being enthusiastic, being active…! I learned how to take responsibility .. I literally started taking my passion of traveling across the world very seriously….!

Girish Jadhav Travel and Tourism Student,

Hi, I am girish jadhav student of CTA. I have done a Master Diploma in Travel & Tourism. I thought of doing the course in tourism, so i have done RND on google where I found Columbus Academy was the well known and good for tourism course. So I visited and found the staff was good and very respective and gave me good guidance about master diploma in travel & Tourism.

Abhijit Malavadkar TRAVEL & TOURISM MANAGEMENT STUDENT

The best part of joining the academy was getting an “Actual Job” within 10 days of joining as a travel desk executive in “SOTC”. Thanks for giving a big boost for my career run in this great growing industry

Druti Totlani TRAVEL & TOURISM STUDENT

CTA Academy gave us a platform to learn, make new friends and understand the concept of travel & tourism. Our trainer has a great technique’s to explain topics. She makes us feel comfortable in class.

Neha Pillai AVIATION & TOURISM STUDENT

I was looking for an exciting and thrilling diploma course in Aviation & Tourism. I got to know about CTA Academy. I decided to join the institute after taking an inquiry and was very satisfied with the inquiry. The faculties were really good. We were updated with every new update. The faculty were always there to solve our queries. We were taken a regular test on each module.

Ayesha Hussain TRAVEL & AVIATION STUDENT

Hi, I am Ayesha Hussain from Nagpur, I joined CTA on 30th April 2016 & got selected in a famous DMC in Pune called Transtore Travel Management on 11th May. Thus, CTA Students get placed on an immediate basis, due to strong content & proven track record of learning of IATA at CTA.