B.Sc.

DEGREE
IN
HOSPITALITY & HOTEL ADMINISTRATION

CURRICULUM
(B.Sc. HHA SEMESTER V)

NATIONAL COUNCIL FOR HOTEL MANAGEMENT

AND CATERING TECHNOLOGY
NOIDA
(NCHMCT)

AND
JAWAHARLAL NEHRU UNIVERSITY
(JNU)

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National Council for Hotel Management & Catering Technology, Noida
 SEMESTER – V (18 WEEKS)

MINIMUM CONTACT HOURS FOR EACH SUBJECT

No. Subject Subject (Credits) Credits Contact Hours

code per Semester
Th. Pr.
1 BHA501 International Cuisine-I (Theory) 02 30 -

2 BHA502 International Cuisine-I (Practical) 04 - 120

3 BHA503 Advance Food & Beverage Management-I (Theory) 02 30 -

4 BHA504 Advance Food & Beverage Management-I (Practical) 01 - 30

5 BHA505 Rooms Division Management-II (Theory) 02 30 -

6 BHA506 Rooms Division Management-II (Practical) 01 - 30

7 BHA507 Facility Planning 02 30 -

8 BHA508 Financial Management 02 30 -

9 BHA509 Fundamentals of Marketing Skills 02 30 -

10 BHA510 Fundamentals of Management Skills 02 30 -

TOTAL: 20 210 180

GRAND TOTAL 390

WEEKLY TEACHING SCHEME (18 WEEKS)

No. Subject Subject Hours per week

code Th. Pr.
1 BHA501 International cuisine-I (Theory) 02 -
2 BHA502 International cuisine-I (Practical) - 08
3 BHA503 Advance Food & Beverage Service Management-I (Theory) 02 -
4 BHA504 Advance Food & Beverage Service Management-I - 02
(Practical)

5 BHA505 Rooms Division Management-II (Theory) 02 -

6 BHA506 Rooms Division Management-II (Practical) - 02
7 BHA507 Facility Planning 02 -
8 BHA508 Financial Management 02 -
9 BHA509 Fundamentals of Marketing Skills 02 -
10 BHA510 Fundamentals of Management Skills 02
TOTAL: 14 12
GRAND TOTAL 26

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National Council for Hotel Management & Catering Technology, Noida
 EXAMINATION SCHEME

No. Subject Subject Term Marks*

code Th. Pr.
1 BHA501 International cuisine-I (Theory) 100 -
2 BHA502 International cuisine-I (Practical) - 100
3 BHA503 Advance Food & Beverage Service Management-I (Theory) 100 -
4 BHA504 Advance Food & Beverage Service Management-I (Practical) - 100
5 BHA505 Rooms Division Management-II (Theory) 100 -
6 BHA506 Rooms Division Management-II (Practical) - 100
7 BHA507 Facility Planning 100
8 BHA508 Financial Management 100
9 BHA509 Fundamentals of Marketing Skills 100 -
10 BHA510 Fundamentals of Management Skills 100 -
TOTAL: 700 300
GRAND TOTAL 1000

* Term marks will comprise 40% Internal Evaluation (IE) & 60% End Semester Examination (ESE) marks.

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National Council for Hotel Management & Catering Technology, Noida
 BHA501- INTERNATIONAL CUISINE – I (THEORY)

1. Preamble

Course Title International Cuisine - I (Theory)

Course Code BHA501
Credits 02
Number of hours per group 30 class hours

2. Course Description
This course offers an immersive journey into the diverse and rich culinary traditions of world cuisines, with a special
focus on Asian gastronomy. Guided by expert chefs, who bring a wealth of knowledge and refined skills, this
program serves as the ideal pathway to elevate your culinary expertise and broaden your global perspective.
With the increasing impact of globalization, understanding world cuisine has become more essential than ever.
Asia, home to over half of the world’s population, boasts an incredibly diverse culinary landscape. This course
provides an in-depth exploration of Asian cuisine, highlighting its unique flavours, cooking techniques, and cultural
significance.
Culinary historians categorize Asian dietary traditions into three distinct styles. Southwest Asian Cuisine
encompasses the flavours of India, Pakistan, Sri Lanka, and Burma, this tradition is characterized by aromatic
spices, bold flavours, and rich curries. Northeast Asian Cuisine rooted in the culinary practices of China, Korea,
and Japan, this tradition emphasizes balance, fermentation, and umami-rich ingredients. Southeast Asian Cuisine
representing Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia, Singapore, and Brunei, this style is known
for its fresh herbs, bold spices, and harmonious sweet, sour, salty, and spicy flavours.
Among these, Chinese, Japanese, and Thai cuisines stand out as foundational pillars of Asian gastronomy and
are widely recognized for shaping global culinary trends. This course delves into their fundamental techniques,
flavours profiles, and cultural philosophies, providing students with a comprehensive understanding of Asian
culinary artistry.
This course also provides an in-depth understanding of flour treatments, gluten development, and bakery product
troubleshooting. Students will explore flour additives, gluten control techniques, and various flour types to enhance
baking performance. Additionally, the course covers bakery faults and their remedies, the science behind quick
breads, and the art of preferment’s and sourdough.
By the end of this program, the learner will have gained the skills and knowledge necessary to approach world
cuisines with a more global perspective, refining their skills and expanding their culinary horizons.
3. Learning Outcomes
By the end of the course, the learner will be able to
Knowledge

1. Comprehend the history and philosophy of Chinese, Japanese and Thai cuisines.
2. List and select the special ingredients used in all these cuisines.
3. Elaborate the importance and uses of different tools and specific techniques involved.
4. Analyse flour treatments and their impact on dough quality.
5. Identify and control gluten development for different baked goods.
6. Implement corrective measures to overcome common bakery faults.
7. Utilize preferment’s and sourdough techniques to enhance flavour and texture.

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National Council for Hotel Management & Catering Technology, Noida
Competencies
1. Maintain the standard of choosing right tools and techniques for achieving the best result associated to each
cuisine.
2. Plan the menu from the respective cuisines without losing its main attributes.
3. Assemble all the finer aspects of cuisines into action for the best outcome.
4. Showcase these cuisines to meet the global demand in highest order.
5. Develop advanced skills through hands-on practice and operational training.
6. State the various processes of making international breads, desserts and cakes.

Mindset
1. Develop deep sentiment related the historic and philosophical roots of each cuisine.
2. Enhance analytical thinking in evaluating flour treatments and fostering a scientific approach to baking.
3. Aspire for innovation in utilizing preferment’s and sourdough techniques.
4. Appraise the aesthetic sense in all activities.

BHA501- INTERNATIONAL CUISINE- I (THEORY)

Unit 1: INTRODUCTION TO CHINESE CUISINE- a) Geographical location b) Historical and cultural backdrop
c) Staple food with regional influence d) Tools/techniques/ utensils used e) Specialty ingredients f) Cooking
Chinese hot-pot g) Dim-sum guidelines h) Popular dishes
Unit 2: INTRODUCTION TO JAPANESE CUISINE- a) Geographical location b) Historical and cultural backdrop
c) Staple food with regional influence d) Tools/techniques/ utensils used e) Specialty ingredients f) Eating
etiquettes g) Importance of UMAMI h) Popular dishes i) Comparison with Chinese cuisine

Unit 3: INTRODUCTION TO THAI CUISINE- a) Geographical location b) Historical and cultural backdrop c)
Influence of Buddhism, Monarchy, Faith and Believes, Social values d) Staple food with regional influence e)
Tools/techniques/ utensils used f) Specialty ingredients g) Popular dishes h) Comparison with Chinese and
Japanese cuisine

Unit 4: FLOUR AND DOUGH ADDITIVES AND TREATMENTS- a) Vitamins and minerals, Bleaching and
maturing agents b) Determining the strength of the flour (hand/ colour test) c) Bread flour, Artisan Flour, Pastry
flour, Cake Flour, All-purpose flour d) Importance of Gluten e) Determining gluten requirements (Windowpane
Test) f) Controlling gluten development g) Dough Relaxation h) Retarding Fermentation

Unit 5: BAKERY PRODUCTS- FAULTS AND REMEDIES- a) Bread, cake, cookies & pies faults (causes and
remedies) b) Gluten development in quick breads (tunnelling, over mixing) c) Preferment’s and sourdough
starters- Poolish, Biga, Levain d) Sourdough making, storing & refreshing starter

***

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National Council for Hotel Management & Catering Technology, Noida
 BHA502- INTERNATIONAL CUISINE – I (PRACTICAL)

Course Title International Cuisine -I (Practical)

Course Code BHA502

Credits 04

Number of hours per group 120 class hours

BHA502- INTERNATIONAL CUISINE – I (PRACTICAL)

Unit 1: CHINESE CUISINE-a) Snacks, Soups and Starters- Vegetables Spring Roll, Deep Fried Chicken
Dumpling, Sesame Toast, Steamed Prawns with Ginger, Hot and Sour Soup, Sweet Corn Soup, Wonton soup
b) Dim Sum and Dumplings- Classic Spring Rolls, Steamed Chicken and Mushroom Dumplings c) Chinese
Main Course- Stir Fried Mixed Vegetables, Broccoli in Oyster Sauce, Spinach, Mushroom and Baby corn, Fried
Chicken with Lemon Sauce, Crispy Fried Chicken, Chicken Finger Green Chilli, Chicken Cashew Nut Green
Pepper, Chicken with Dry Chilli Sauce, Kung Pao Chicken, Lamb in Honey Sauce, Braised Vegetables with
Chicken, Sweet and Sour Fish, Prawn in Garlic Sauce, Lobster in Black Bean, Fish with Ginger and Spring
Onions, Paper thin Mutton with Spring Onions, Chili Chicken with Basil d) Chinese Desserts- Sweet Peanut
Nuggets, Fresh Mango Pudding, Shaved Ice with Fresh Fruits, Sweet Boba Milk Tea, Banana toffee with Ice
Cream & Date Pancakes with Ice Cream

Unit 2: THAI CUISINE- a) Snacks, Soups and Starters- Thai Spring Rolls, Papaya Salad (Som Tam), Thai
Mango Salad, Thai Cucumber Salad, Thai Leaf-Wrapped Tidbits (Miang), Thai Chicken Salad (laab), Thai
Seafood Salad, Kasma's Spicy Eggplant Salad, Chicken in Coconut Milk (Tom Kha), Glass Noodle Soup, Tom
Yum Goong, Tom Yum Taleh (Mixed Seafood), Egg Rolls b) Thai Main Course- Thai Green Curry, Panang
Curry Recipe, Massaman Curry, Chicken with Holy Basil, Street Vendor Roti Recipe, Traditional Thai Red Curry,
Crab Curry Recipe, Thai Jasmine Rice, Fried Rice (Kao Paht), Sticky Rice, Coconut-Rice Pancakes c)Thai
Desserts- Sticky Rice with Mango, Kanom Krok (Thai Pancakes), Pumpkin in Sweet Coconut Sauce, Grilled
Coconut Cake, Sankaya (Pumpkin Custard)

Unit 3: JAPANESE CUISINE- Sushi, Rice Balls (Onigiri), Kare Raisu (Curry Rice), Fried Rice (Chahan),
Chazuke (Ochazuke), Kayu, Sashimi, Yakizakana. Noodles- Soba, Udon, Ramen, Somen, Yakisoba, Nabe
Dishes (hot pot)- Oden, Shabu Shabu, Sukiyaki. Meat Dishes- Yakitori, Nikujaga, Teppanyaki. Soybean Dishes-
Hiyayakko, Agedashidofu & Miso Soup, Tempura, Omuraisu, Japanese Pickles, Bento Meals

BAKERY (Practical)
Unit 4: RICH YEAST DOUGH, DECORATIVE CAKES, BREADS & COOKIES- Danish Pastry, Hot Cross Buns,
Baba/ Savarin, Croissant, Panettone, Stolen, Pizza, Focaccia, Challah, Ciabatta, Pita, Bagel, Lavash, Red
Velvet Cake, Carrot Cake, Fudge Cake, Tiramisu, Fondant, Chocolate Glaze, Butter Cream, Marzipan,
Pastillage, Royal Icing, French Bread, Bread Sticks, Tart Tatin, Multigrain Bread, Whole Wheat Bread, Tulies,
Brownie

Unit 5: PUDDING, MOUSSE, SOUFFLÉS PASTRY , FROZEN DESSERT & SUGAR WORK- Crème Brulee,
Pancotta, Baked Cheese Cake, Cold Cheese Cake, Baked Soufflé, Baklava, Apple Strudel, Mille Feuille,
Chocolate Parfait, Ice Cream, Toffee, Spun sugar, Artistic Sugar, Soft Caramel

***

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National Council for Hotel Management & Catering Technology, Noida
 BHA503 - ADVANCE FOOD & BEVERAGE MANAGEMENT– I (THEORY)

1. Preamble

Course Title Advance Food & Beverage Management-I (Theory)

Course Code BHA503

Credits 02

Number of hours per group 30 class hours

2. Course Description

This course provides a practical and analytical approach to revenue control, cost management, food & beverage
control, sales forecasting, and event management in the catering industry. Learner will develop critical financial
and operational skills to optimize profitability, prevent frauds, and ensure seamless event execution. Through
hands-on exercises, case studies, and real-world applications, the learner will gain proficiency in budget control,
pricing strategies, and forecasting techniques essential for efficient hospitality operations.

This course will also equip the learner with the essential skills to develop, manage, and grow hospitality businesses,
including restaurants, start-ups, event-planning enterprises, and customer loyalty programs. The learner will gain
hands-on experience in business feasibility analysis, financial planning, branding, vendor management, and the
use of modern technology to streamline operations. A practical approach to dossier preparation and event
execution will ensure that the learner is industry-ready.

3. Learning Outcomes

By the end of the course, the learner will be able to

Knowledge

1. Define cost, describe elements of cost and classify cost.

2. Calculate pre and post P&L to measure financial performance of the business.
3. List various bar licenses.
4. Recall various stages of the F&B Control cycle.
5. Describe the importance of beverage and forecasting control.
6. Identify key factors for financial stability in the catering business.
7. Illustrate the scope of event management.
8. Discuss Break Even Analysis, PV Ratio and Contribution margin.

Competencies

1. Calculate different cost from a given sample.

2. Draw the format of a bin card, meat tag.
3. Prepare the staffing guidelines, prepare work schedules and analyze labour cost.
4. Implement best practices for purchasing, receiving, storing, issuing and production control.
5. Handle Imprest system, manual and electronic check systems (ECR, NCR & POS), credit card processing,
digital payments etc.
6. Organize MICE and special events.
7. Design Event Dossier.
8. Create customer loyalty programs using technology-driven engagement tools.

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National Council for Hotel Management & Catering Technology, Noida
Mindset

1. Develop cost control strategies and revenue management skills for hospitality businesses.
2. Implement food & beverage control measures to prevent fraud and improve efficiency.
3. Utilize forecasting tools and budget management techniques for profitability.
4. Plan, organize, and execute hospitality events with financial and operational precision.
5. Apply break-even analysis to make informed business decisions.

BHA503 - ADVANCE FOOD & BEVERAGE MANAGEMENT– I (THEORY)

Unit 1: REVENUE CONTROL- a) Cost (Elements & Classification) b) Labor Control - Establishing Standard
Staffing Guideline, Preparing work schedule, Analyzing labor cost c) Costing, Pre & Post P&L

Unit 2: FOOD & BEVERAGE CONTROL- a) Different types of bar licenses b) Purchasing c) Receiving d)
Storing e) Issuing f) Production Control g) Standard Recipe h) Standard portion size i) Bar frauds j) Books
maintained k) Beverage control l) Volume forecasting m) Bin card n) Meat tag

Unit 3: SALES/ REVENUE / BUDGET CONTROL SYSTEM- a) Sales concepts b) Sales forecasting for
business plans c) Procedure of cash control (Imprest amount) d) Manual/ Electronic Check Systems- ECR/NCR/
POS e) Processing Credit Cards f) Reports g) Types of thefts h) Cash and digital payment handling i) Budgetary
control- Objectives, Framework, Key factors

Unit 4: EVENT MANAGEMENT- a) Definition & Objectives b) MICE c) Theme & budgeting d) Destination
wedding e) Product launch f) Organizing Food Festival by Hotel g) Selection of venue h) Supplier management
i) Event Marketing j) Dossier

Unit 5: BREAK EVEN ANALYSIS – a) Breakeven chart b) PV Ratio c) Contribution d) Marginal Cost f) Graphs

***

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 BHA504 - ADVANCE FOOD & BEVERAGE MANAGEMENT– I (PRACTICAL)

Course Title Advance Food & Beverage Management-I (Practical)

Course Code BHA504
Credits 01
Number of hours per group 30 class hours

BHA504 - ADVANCE FOOD & BEVERAGE MANAGEMENT– I (PRACTICAL)

Unit 1: DEVELOPING RESTAURANT BUSINESS PLAN- a) Study global dining establishment/ international
brands and their presence b) Design Restaurant Feasibility Report- Location, Cuisine/ Menu designing
principles, Pricing, Marketing, Reports, Business registration and licences, Vendor management, Food
Aggregators

Unit 2: EVENT MANAGEMENT BUSINESS MODEL – a) Identifying niche (Wedding, Corporate, Concerts) b)
conduct market research c) Design business plan- objectives, budget, pricing, registering business d)
Networking with venues- catering establishments, decorators’, entertainers and suppliers, marketing and
branding e) Technology automation- Use of Event management tools (Eventbrite, Trello, etc.)

Unit 3: DESIGN CUSTOMER LOYALTY PROGRAMS- a) Point- Based, Subscription/ Membership based b)
Cashback, Rewards and incentives- free meals, discounts, VIP tables, chef’s special, free desserts c) Easy
accessibility- Mobile apps, QR Codes d) Websites or social media links, Apps or Loyalty Cards, Personalized
Engagement, e) SMS Marketing f) Omni channel Integration- Dine In, take away and online orders, Referral
and Social Media Engagement, Gamification rewards, Data Analytics

Unit 4: PREPARATION OF SAMPLE EVENT DOSSIER- a) Cost b) Material c) Vendor identification d)

Presentation e) Local produce

Unit 5: ORGANIZING A VERTICAL AND HORIZONTAL EVENTS- a) Organizing Industry specific events b)
Organizing Conferences, Meeting, Seminars, Annual Student Events- Musical festivals, Food festivals, Trade
shows, Career Fairs etc.

***

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National Council for Hotel Management & Catering Technology, Noida
 BHA505- ROOMS DIVISION MANAGEMENT– II (THEORY)

1. Preamble

Course Title Rooms Division Management – II (Theory)

Course Code BHA505
Credits 02
Number of hours per group 30 class hours

2. Course Description
This course provides a comprehensive understanding of housekeeping operations, interior decoration, store and
contract management, hotel maintenance, and building systems. With a practical and hands-on approach, learner
will learn about inventory control, staff planning, renovation processes, pest control, sustainable housekeeping
practices, and modern building technologies, including smart room systems and fire safety. This course is designed
for future hospitality professionals seeking expertise in managing hotel facilities efficiently.

This course also offers an in-depth understanding of housekeeping planning, guestroom and departmental layouts,
interior decoration, inventory control, and property maintenance. Through a practical approach, the learner will
develop essential operational documents, design guestroom layouts, create mood boards, establish stock
management procedures, and handle property maintenance and outsourcing effectively. This course equips the
learner with industry-relevant skills essential for managing housekeeping operations in modern hospitality
establishments.

3. Learning Outcomes

By the end of the course, the learner will be able to

Knowledge
1. Design division of work, area inventory list and frequency schedule.
2. Enlist housekeeping tasks, prepare job description and set the productivity standard.
3. Illustrate the importance of Inventory management.
4. Discuss workforce coordination.
5. Elaborate the principles of interior decoration.
6. Explain the Prang Colour System.
7. List the types of renovation.
8. Prepare the Snag List.
9. List outsourcing requirements.
10. Explain pest control.
11. Highlight the need of outsourcing and vendor management.
12. Discuss various sustainable practices with respect to waste management and energy consumption.
13. Deliberate the significance of technology in housekeeping with respect to smart rooms and robotics.

Competencies

1. Formulate area inventory list & division of work document.

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2. Develop the SOP of various housekeeping skill-oriented tasks such as bed making, bathroom cleaning, guest
room cleaning etc.
3. Establish par levels, purchase specification, stock taking.
4. Draw various inventory formats, indent format.
5. Design Snag and De-Snag List.
6. Draw to the scale guestrooms and sub department layouts.
7. Calculate staffing requirement and prepare Duty Roster.
8. Design AMC Proposal.
9. Design the mood board and material board.
10. Administer first aid in a medical situation and handle various unprecedented situations.

Mindset
1. Acknowledge the importance of housekeeping department operations, staff and inventory management.
2. Develop interest in interior decoration by understanding the impact of colours, furniture placement, and
renovation processes.
3. Engage in continuous learning of various procedures related to procurement, building maintenance and
outsourcing strategies.
4. Develop interest to explore technology driven hotel building systems such as smart rooms, robotics and
sustainable practices.

BHA505- ROOMS DIVISION MANAGEMENT– II (THEORY)

Unit 1: PLANNING & ORGANIZING THE HOUSE KEEPING DEPARTMENT – a) Division of work Document
b) Area Inventory List c) Frequency Schedule d) Performance standard- Task List, Job description, SOP e)
Productivity standard f) Inventory management: Guest Supplies, Cleaning agents, Linen, Uniform, Equipment
g) Establishing par Levels h) Purchase Specifications of all inventories i) Stock taking j) Formats/ Records k)
Work Schedules l) Coordinating, Directing and controlling- Types of shifts, Planning duty, Training of HK
employees (Benefits, Types & Four Step Training) m) Staffing- Staffing guide, Calculating staff strength, Job
allocation

Unit 2: INTRODUCTION TO INTERIOR DECORATION - a) Role of Interiors in guest satisfaction b) Elements

and Principles of Design c) Selecting Colors schemes for different areas of a hotel - Dimensions of colours,
Prang colour system , Color schemes & Emotional Effect of Colours d) Lighting in Interiors- Direct, indirect, semi
direct, incandescent, fluorescent light, architectural and non- architectural lighting, lighting different areas e)
Furniture – Specifications and Placement ( Room accessories, Fabric and Upholstery, Floor & Floor Finishes,
Wall & Wall finishes & Room Layouts f) Renovation-Types of renovation, Process of Refurbishment & Procedure
for Redecoration g) New property count down

Unit 3: STORE MANAGEMENT & CONTRACT MANAGEMENT – a) Indent- Purchase- Storage- Issue-
Records - Purchase Principles, Types of purchasing, Purchase cycle, store management, issuing of linen,
laundry, guest room supplies, Record keeping b) Pest control management- Identify the pests, Areas of
infestation in the hotel, Prevention & Treatment, c) Outsourcing / contract services / Vendor Management- Need,
types of outsourced jobs, Steps / guidelines involved when hiring on contract, Pricing, Contract clauses, Annual
Maintenance Contract

Unit 4: HOTEL MAINTENANCE - a) Definition of Maintenance b) Types of maintenance- Routine maintenance,

Preventive maintenance, Corrective maintenance, Predictive maintenance, Emergency maintenance, Deep
cleaning/ seasonal maintenance, Guestroom maintenance, Contract maintenance c) Snagging and de-
snagging / Maintenance log book d) Role of hotel maintenance/ hotel engineering department e)
Interdepartmental coordination f) Room division audit- Types of audit (Brand audit, ISO audit, Internal and third
party audit) g) Sustainable housekeeping practices- Waste management (Types of waste, segregation and

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disposal of waste), conserving energy and eco-friendly practices h) Maintenance of Security and surveillance
system

Unit 5: HOTEL BUILDING SYSTEMS- a) Electricity terminologies-Definitions, units, symbols, Identifying

electrical faults, Basic meter reading techniques and Calculation of electricity consumption b) Plumbing and
sanitary terminology- Definitions, plumbing fittings and fixtures (Water taps, traps, grease traps, heat pumps,
R.O, water purifier, flushing cisterns, flushing valve, water closets, bidets, water pipes), STP, Care and
maintenance of plumbing fittings and fixtures, identification and reporting of plumbing issues c) HVAC Systems
Terminologies (relative humidity, humidification, de-humidifying, due point control, unit of air conditioning,
Principles of refrigeration cycles and characteristics of refrigerants, Window, split and central Air conditioning
system - Chiller-water & Air cooled, VRF), inspection checklist of HVAC, role of HVAC in guest experience and
conditions for comfort d) Building transportation systems, Operation, Care and maintenance of passenger
elevators, freight elevators, Escalators and Sidewalks e) Smart Rooms Technology f) Robotics in Routine
Cleaning g) Care and maintenance of audio visual equipment used in hotel (Channel and public address
system), Care and maintenance of overhead projector, slide projector, LCD and power point presentation units,
PC, CPU, Modem, UPS, Printer, laptops, server, P.A. System, Channel music system, fire panels h) Fire
Identification: smoke, heat and gas leak detectors, Fire evacuation: Fire staircases, Fire routes, Fire
suppression, operating fire extinguishers

***

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 BHA506 – ROOMS DIVISION MANAGEMENT– II (PRACTICAL)

Course Title Rooms Division Management – II (Practical)

Course Code BHA506
Credits 01
Number of hours per group 30 class hours

Unit 1: HOUSEKEEPING PLANNING – a) Develop division of work document b) Designing area inventory list
c) Establishing frequency schedule for cleaning task and conducting mock inspections d) Calculating staffing
requirement e) Setting duty roster f) Developing SOP’s for skill Oriented tasks

Unit 2: DESIGNING GUEST ROOM LAYOUT – a) To the scale guestroom designing (Twin room, double room,
suite room, especially abled room b) To the scale sub department layouts (Linen room/ Uniform Room/ Laundry
/ Control desk)

Unit 3: INTERIOR DECORATION: a) Develop different dimensions of colours using Prang Colour System b)
Create mood board and material board for guestrooms and offices c) Study the impact of colours, lighting and
furniture on guest experience

Unit 4: INVENTORY MANAGEMENT- a) Create indent for different supplies (linen, uniform, cleaning agents)
b) Calling for quotations and raising purchase order c) Organizing Housekeeping Stores d) Establishing Par
Stock for regular operations/ Stock taking e) Regular pest control

Unit 5: PROPERTY MAINTENANCE: a) Developing Snag List b) Identifying different renovation requirements
c) Listing outsourcing requirements d) Designing AMC Proposal e) Staff Training for handling: EDC Machine,
Housekeeping Mobile Apps, IoT Enabled Devices, First Aid, Fire Evacuation, Medical and Emergency situations

***

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 BHA507- FACILITY PLANNING

1. Preamble

Course Title Facility Planning

Course Code BHA507

Credits 02

Number of hours per group 30 class hours

2. Course Description

This course provides a comprehensive understanding of hotel classification, design, planning, and layout of key
operational divisions. Learner will learn about hotel star classification guidelines, architectural planning, feasibility
studies, sustainable practices, and the functional design of rooms division, food & beverage outlets, and food
production areas. By integrating theoretical knowledge with practical applications, the course will equip learner
with essential skills for designing efficient and aesthetically pleasing hospitality spaces.
3. Learning Outcomes

By the end of the course, the learner will be able to

Knowledge
1. Explain the key Design, Layout and planning considerations in a hotel.
2. Describe various statutory clearances required.
3. Allocate space for different facilities in a hotel.
4. Explain the procedure of green certification.
5. Identify the appropriate equipment in F & B, House Keeping and other departments.
6. Discuss the Project Management and network analysis.
7. Set up and arranging of facilities for operational efficiency.
Competencies
1. Provide an insight into significant & crucial aspects of facility planning & designing.
2. Prepare & explain blue prints of F & B outlets, House Keeping & Front Office areas.
3. Draw flow process diagram.
Mindset
1. Appreciate the role of Facility Planning.
2. Clarifying the procedure seeking Licenses and hotel Classification.
3. Advocate the importance of green practices & waste management in hospitality areas.

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 BHA507- FACILITY PLANNING

Unit 1: HOTEL STAR CLASSIFICATION AND GUIDELINES- a) Criteria for star classification of hotel
(architectural facilities, features and services 1-5 star deluxe, heritage and apartment hotels) b) Constitution of
Hotel Classification Committee: State and central) c) Formats used for applying / replying for classification d)
Necessary Licenses, permits and clearances required at different stages of hotel project development
Unit 2: HOTEL DESIGN- a) Basic Terminologies: Floor area, carpet area, plinth area & super built area, their
relationships, Floor Area Ratio/ floor space index b) Hotel design Consideration and Automation c) Project
management d) Types of Feasibility Report e) Role of Hospitality professionals f) Systematic layout planning
pattern (SLP) g) Role of hospitality professionals h) Building Envelope: building and exterior facilities, building
types, structural frame, exterior facilities, parking areas, landscaping and grounds, types of drawings: Plan
views, Elevation views, detail views, models, section views, Three Dimensions, mechanical views, single line
diagram (SLD), Refracted ceiling plans, Hotel signage and sub signage i) Planning for Front of the House:
Procedure for determining space considering the guiding factors for guest room/ public facilities, support
facilities & services, hotel administration, internal roads/ budget hotel/ 5 star hotel j) Estimation of construction
cost k) Planning for Back of the House: Work flow in back of the house ( receiving, garbage and staff movement
– lockers, change room, cafeteria and administrative office) l) Approximate requirement & estimation of water/
electrical load, gas, ventilation m) Green hotel practices/ Certification

Unit 3: DESIGNING AND PLANNING OF ROOMS DIVISION- a) Various types of lobbies, front desk
arrangements, according to types of hotel & hotel floor plan b) Factors to be considered for ambience & décor
(Fixture &fittings, furniture & furnishings, lighting (temperature and lux levels ) & color scheme, floor finishes,
wall covering) c) Porch, travel desk, Bell boy desk/ luggage rooms/ security checks points etc. d) Room types:
Typical floor plan of Guest rooms and bathrooms, shafts, staircases and features of physically challenged room
and washroom e) Space management in laundry, control desk, storages, panty uniform room.
Unit 4: DESIGNING AND PLANNING OF FOOD & BEVERAGE DIVISION- a) Layout, design considerations,
space & equipment requirement for food and beverage outlets: Restaurant, Bar, in room dining, Banquet QSR
b) Developing specification for various restaurant equipment c) Budgeting & forecasting d) Ambience & Décor-
Lighting & color scheme, floor finish, wall covering e) Special spaces if needed for smoking zones, DJ booth,
bar, Buffets (Hot, cold, and dessert) f) Planning of various support services (pantry, Back area & other staff
facilities)
Unit 5: DESIGNING AND PLANNING OF FOOD PRODUCTION- a) Principles of kitchen layout & design
configuration b) Planning of live, interactive kitchen, cloud kitchen and conventional kitchen c) Kitchen work flow
and planning for receiving, storage, pre- preparation, preparation, pick up and pot wash area d) Effect of
technology (Automation and semi automation) in kitchen design e) Kitchen environmental planning (Air pollution
& ventilation) f) Kitchen flooring & wall finishes g) Vendor management h) Back of the House planning of Food
production i) Stores - Stores layout and planning (dry, cold and bar), Work flow in back of the house (receiving,
garbage and staff movement- Lockers), Various equipment of the stores

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 BHA508- FINANCIAL MANAGEMENT

1. Preamble

Course Title Financial Management

Course Code BHA508

Credits 02

Number of hours per group 30 class hours

2. Course Description
This course provides a comprehensive understanding of financial management principles and their application in
the hospitality industry. It covers key financial concepts such as short-term financing, cash and inventory
management, risk analysis, capital budgeting, valuation, and corporate finance strategies. Through theoretical
concepts and practical case studies, students will develop financial decision-making skills crucial for managing
hospitality firms effectively.

3. Learning Outcomes
By the end of the course, the learner will be able to
Knowledge

1. Understand cash flow and net working capital.

2. Describe short term financial policies and budgeting.
3. Explain Credit policies, Risk assessment and collection strategies.
4. Illustrate the relationship between strategic decision making and corporate financing decisions.
5. Calculate the Weighted Average Cost of Capital and financial leverage.
6. Write the financial statement.
7. Explain mathematics of risk and return, describe how risk affects the value of the asset in equilibrium.
8. Describe the characteristics of derivative assets.
9. Calculate Working Capital requirements.

Competencies
1. Prepare Budget.
2. Maintain inventory control.
3. Calculate the working capital.
4. Study financing options such as IPOs, debt issuance, leasing, and franchising.

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Mindset

1. Appreciate the importance of finance management in successful business.

2. Apply short-term financial planning techniques to optimize cash flow and working capital.
3. Implement effective cash, inventory, and receivable management strategies.
4. Evaluate financing decisions and risk analysis methods to enhance business sustainability.
5. Conduct valuation of hospitality businesses using qualitative and quantitative approaches.
6. Assess corporate growth strategies and dividend policies for financial planning.

BHA508- FINANCIAL MANAGEMENT

Unit 1: SHORT-TERM FINANCING AND PLANNING- a) Tracing Cash and Net Working Capital b) Defining
Cash in Terms of Other Elements c) The Operating Cycle and the Cash Cycle d) Some Aspects of Short-Term
Financial Policy e) Cash Budgeting f) The Short-Term Financial Plan f) The Short-Term Financial Plans in India

Unit 2: CASH AND INVENTORY MANAGEMENT & RECEIVABLES MANAGEMENT- a) Reasons for Holding
cash b) Determining the Target Cash Balance c) Managing the Collection d) Investing Idle Cash e) Need to
hold inventory f) Inventory Management Techniques g) Terms of the Sale h) The Decision to Grant Credit: Risk
and Information i) Optimal Credit Policy j) Credit Analysis k) Collection Policy

Unit 3: FINANCING DECISIONS, RISK ANALYSIS AND CAPITAL BUDGETING- a) Financial Institutions,
Markets and Instruments b) An overview of Indian Financial System- Can Financing Decisions Create Value,
Description of Efficient Capital Markets, Different Types of Efficiency, The Evidence, Behavioural Challenge to
Market Efficiency, Empirical Challenge to Market Efficiency, Reviewing the Differences, Implications for
Corporate Finance, Ratio Analysis c) The Capital Structure- The Capital Structure Question, The Pecking Order
Theory, Cost of Financial Distress; Signaling, Maximizing Firm Value versus Maximizing Stockholders Interests,
Financial Leverage and Firm Value: An Example, Modigliani and Miller: Proposition II, Growth and Debt-Equity
Ratio, How Firms Establish Capital Structure, Shirking, Perquisites, and Bad Investments: Agency Cost of Equity
d) Financing Options- i. Issuing Securities to the Public: The IPO Route (Public Issue), The Announcements of
New Equity and the Value of the Firm, The Cost of New Issues, The Rights Issue, The Private Equity Market ii.
Financing Options: Long-Term Debt: Long-Term Debt: A Review, The Public Issue of Bonds, Bond Ratings,
Different Types of Bonds, Direct Placement Compared to Public Issues, Long-Term Syndicated Bank Loans iii.
Leasing/ Franchising: Types of Leases, Accounting and Leasing , The Cash Flows of Leasing, NPV Analysis of
the Lease-versus-Buy Decision, Debt Displacement and Lease Valuation, Expansion Via Franchising,
Expansion Via Management Contracts e) Risk and Value in the Hospitality Firm- The Timing and Value of Cash
Flows, Valuation and Required Rates of Return, Scenario Analysis and Break-Even Analysis, Decision Trees

Unit 4: VALUATION OF A HOSPITALITY FIRM/ CORPORATION- a) Qualitative Factors that affect Valuation:
location, star rating, feedback area b) Various Approaches to Quantitative Valuation- Discounted Cash Flow
Approach, Cash Flow to Equity Approach, Cash Flow to Firm Approach, Weighted Average Cost of Capital
Beta and Leverage, Relative Valuation or Multiples

Unit 5: INORGANIC GROWTH, DIVIDENDS AND OTHER PAYOUTS- a) Mergers and Acquisitions: Basic
Forms of Acquisitions, Synergy, Sources of Synergy, Friendly vs. Hostile Takeovers, Defensive Tactics, Do
Mergers Add Value b) Different Types of Dividends, Standard Method of Cash Dividend Payment, The
Benchmark Case: An Illustration of the Irrelevance of Dividend Policy, Repurchase of Stock, Repurchase of
Shares in India, Personal Taxes and Dividends, Real-World Factors Favouring a High-Dividend Policy, ESOP’s,
Stock Dividends and Stock Splits

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 BHA509- FUNDAMENTALS OF MARKETING SKILLS

1. Preamble

Course Title Fundamentals of Marketing Skills

Course Code BHA509

Credits 02

Number of hours per group 30 class hours

2. Course Description

This course provides a comprehensive introduction to marketing, covering its fundamental principles, strategic
frameworks, and practical applications. Through this course, the learner will gain an in-depth understanding of
marketing concepts, the market environment, consumer behavior, and digital marketing strategies. By the end of
the course, the learner will be equipped with essential marketing skills applicable to real-world hotel business
scenarios.

This course will also provide a comprehensive understanding of Digital Marketing, covering essential strategies,
tools, and techniques to effectively promote businesses, brands, and products online. The Learner will gain hands-
on experience in search engine optimization (SEO), content marketing, social media marketing, paid advertising
(PPC), email marketing, affiliate marketing, influencer collaborations, conversion optimization, and web analytics.
The course includes website content creation, design, domain hosting, security, and compliance.

3. Learning Outcomes
By the end of the course, the learner will be able to
Knowledge

1. Define and illustrate the scope of marketing.

2. Explain traditional and modern marketing approaches.
3. Illustrate marketing mix- 4 P’s.
4. Explain various marketing matrix.
5. Discuss the advantages and disadvantages of Qualitative and quantitative research in marketing.
6. Illustrate the evolution and concept of digital marketing.
7. Explain the steps in website marketing.

Competencies
1. Conduct primary and secondary research to study the market condition.
2. Gather and analyze competitors’ data.
3. Design and host company website for product marketing.
4. Implement data driven marketing decision.
5. Learn SEO techniques to optimize website rankings and increase organic traffic.
6. Analyze user behaviour and website performance

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Mindset

1. Appreciate the fundamental philosophy of Marketing Management.

2. Analyze the market environment using strategic tools.
3. Learn to integrate the conceptual models of Marketing.
4. Differentiate between consumer and organizational buying behaviours.
5. Develop and optimize websites for effective online marketing.
6. Utilize social media platforms to enhance brand presence and customer engagement.
7. Apply conversion rate optimization (CRO) strategies to boost sales and user engagement.

BHA509- FUNDAMENTALS OF MARKETING SKILLS

Unit 1: INTRODUCTION TO MARKETING - a) Marketing b) Marketing vs. Sales c) Evolution of Marketing

Concept d) Role of Marketing in an Organization e) Core concepts of marketing skills- Need, Want, Demand,
Customer, Value f) Value Exchange Process- i. Barriers in Value Exchange ii. Role of Marketing in Value
Exchange iii. Marketing Mix: 4 Ps of Marketing g) Types of Goods, Meaning of Goods, Goods vs. Services

Unit 2: MARKETING ENVIRONMENT- a) 5 Cs: Customer, Company, Competitor, Collaborator, Context b)

PESTEL Analysis c) SWOT Analysis d) BCG Matrix e) Porter’s 5 Forces Analysis

Unit 3: SCANNING THE MARKET ENVIRONMENT- a) Methods of Market Research b) Qualitative vs.
Quantitative Research c) Competitive Intelligence

Unit 4: CONSUMER PRODUCT ACQUISITION PROCESS- a) Types of customers: Individual vs. Organization
b) Buying Roles c) Key Difference between Individual Purchases vs. Organizational Purchase

Unit 5: DIGITAL MARKETING - a) Search Engine Optimization SEO b) Content Marketing c) Social Media
Marketing d) PPC Advertising e) Email Marketing f) Affiliate Marketing g) Influencer Marketing h) Conversion Rate
Optimization i) Web Analytics: Website content creation, Website design, Strategy & planning, Domain hosting,
Security & compliance

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 BHA510- FUNDAMENTALS OF MANAGEMENT SKILLS
1. Preamble

Course Title Fundamentals of Management Skills

Course Code BHA510

Credits 02
Number of hours per group 30 class hours

2. Course Description
This course introduces the fundamental concepts of management, exploring the roles of managers, planning
techniques, decision-making processes, organizational structure, and team dynamics. Through this course, the
learner will develop a strong foundation in management principles, strategic planning, leadership, and motivation.
By the end of the course, the learner will be equipped with key managerial skills applicable in various organizational
settings.
3. Learning Outcomes
By the end of the course, the learner will be able to
Knowledge
1. Define the concept of management.
2. Discuss the role of management.
3. Describe planning and types of managerial plans.
4. Explain different tactical planning tools.
5. List and explain different types of Decision – Making Styles.
6. Explain the role of technology in decision making and hospitality management.
7. Illustrate the organizational design application.
8. Differentiate between leadership and Supervision.
9. Outline the characteristics of High-Performance Work team.
10. Discuss the motivation theories.
Competencies
1. Analyze the leadership function, recognizing leadership as the relationship between a supervisor and
subordinates in an organizational environment.
2. Recognize the symptoms of organizational conflict, describe its sources, and discuss the manager’s role in
conflict management.
3. Implement Information Control System in hotel.
4. Recognize the role of robotics in industry.
5. Discuss the impact of productivity on corporate and managerial success.
Mindset
1. Appreciate the dynamic nature of the management and organizational behavior.
2. Advocate the purpose for learning the management principles and leading to the realization of an ideal
characteristics of a manager.
3. Apply planning and decision-making techniques in a business environment.
4. Analyze organizational structures and their effectiveness.

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5. Utilize technology for work process optimization.
6. Develop strategies to build and manage high-performance teams.

BHA510- FUNDAMENTALS OF MANAGEMENT SKILLS

Unit 1: MANAGERS AND MANAGEMENT- a) Manager b) Roles of management c) The importance of studying
management d) The systems approach e) The contingency approach f) Foundation of planning: Defining
planning, Planning in uncertain environments, Types of plans (Specific plans, Standing plans) g) Organizational
strategy

Unit 2: PLANNING TOOLS AND TECHNIQUES- a) Assessing the environment- Forecasting, Benchmarking,
Budgets b) Tactical planning tools- Scheduling, Break-even analysis, Queuing theory c) Foundations of
decision-making process- Certainty, Risk Uncertainty d) Decision making styles e) Making decisions in groups-
Brainstorming, Electronic meetings

Unit 3: TECHNOLOGY AND THE DESIGN OF WORK PROCESS- a) Technology and productivity b) Robotics
c) Just-in-Time d) Flexible manufacturing systems e) Information technology- Workflow automation, Enhancing
internal communications, Decision making f) Work design, Work schedule options g) Control tools and
techniques h) Information control systems- Management information system (MIS), Maintenance control,
Quality control, Financial controls, Ratio analysis

Unit 4: BASIC ORGANIZATION DESIGNS- a) Organizational Structures b) Chain of command c) Span of

control d) Authority and responsibility e) Organization design applications-The simple structure, The divisional
structure, The matrix structure, Organization culture f) Leadership and supervision- Behaviour theories of
leadership (Autocratic style, Democratic style, Laissez-faire style)

Unit 5: WORK TEAM- a) Understanding work teams b) Popularity of teams c) Types of work teams- Functional
work teams, Problem-solving work teams, Self- managed work teams, Cross-functional work teams d)
Characteristics of high-performance work teams e) Motivating and rewarding employees f) Motivating and
individual needs g) Early theories of motivation- i. Maslow’s Hierarchy of needs ii. McGregor’s Theory X and
Theory Y iii. Herzberg’s motivation-hygiene theory h) Contemporary theories of motivation- i. McClelland’s
three-needs theory ii. Adams’ equity theory iii. Vroom’s expectancy theory i) Contemporary issues in motivation

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