1

3RD YEAR TEACHING, EXAMINATION & CREDIT SCHEME National Council Component Subject code 1 BHM301 2 BHM302 3 BHM303 4 BHM304 5 BHM305 6 BHM306 7 BHM307 8 BHM308 9 BHM309 10 -TOTAL: GRAND TOTAL * No. Subject Advance Food Production Operations Advance F&B Operations Front Office Management Accommodation Management Food & Beverage Management Facility Planning Financial Management Strategic Management Research Project Guest speakers/self study etc. Hours per week Th. Pr. 2 8 2 2 2 2 2 2 2 2 2 1 2 2 17 16 33 Marks* Th. Pr. 100 100 100 100 100 100 100 100 50 100 100 50 100 700 500 1200 Credits 4 4 4 4 1 2 2 1 6 28

Annual marks will comprise 30% Mid-term & 70% Term end exam marks.

IGNOU Component No. 01 Subject code BHM310 Subject Tourism Marketing Counseling sessions 10-12 counseling sessions of two hours each per group per year Credits 8

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

ADVANCE FOOD PRODUCTION OPERATIONS (BHM301) S. No 01 Topic LARDER I. LAYOUT & EQUIPMENT A. B. C. D. Introduction of Larder Work Definition Equipment found in the larder Layout of a typical larder with equipment and various sections 03 Hours 02

II. TERMS & LARDER CONTROL A. B. C. D. E. F. Common terms used in the Larder and Larder control Essentials of Larder Control Importance of Larder Control Devising Larder Control Systems Leasing with other Departments Yield Testing

III. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF A. Functions of the Larder B. Hierarchy of Larder Staff C. Sections of the Larder D. D. Duties & Responsibilities of larder Chef CHARCUTIERIE I. SAUSAGE A. B. C. D. E. Introduction to charcutierie Sausage Types & Varieties Casings Types & Varieties Fillings Types & Varieties Additives & Preservatives

02

02

01

II. FORCEMEATS A. Types of forcemeats B. Preparation of forcemeats C. Uses of forcemeats

02

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

III. BRINES, CURES & MARINADES A. Types of Brines B. Preparation of Brines C. Methods of Curing D. Types of Marinades E. Uses of Marinades F. Difference between Brines, Cures & Marinades IV. HAM, BACON & GAMMON A. B. C. D. E. Cuts of Ham, Bacon & Gammon. Differences between Ham, Bacon & Gammon Processing of Ham & Bacon Green Bacon Uses of different cuts

02

03

V. GALANTINES A. Making of galantines B. Types of Galantine C. Ballotines VI. PATES A. B. C. D. E. Types of Pate Pate de foie gras Making of Pate Commerical pate and Pate Maison Truffle sources, Cultivation and uses and Types of truffle.

01

01

VII. MOUSE & MOUSSELINE A. B. C. D. Types of mousse Preparation of mousse Preparation of mousseline Difference between mousse and mousseline

01

VIII. CHAUD FROID A. B. C. D. Meaning of Chaud froid Making of chaud frod & Precautions Types of chaud froid Uses of chaud froid

01

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

IX. ASPIC & GELEE A. B. C. D. Definition of Aspic and Gelee Difference between the two Making of Aspic and Gelee Uses of Aspic and Gelee

01

X. QUENELLES, PARFAITS, ROULADES Preparation of Quenelles, Parfaits and Roulades

01

XI. NON EDIBLE DISPLAYS A. Ice carvings B. Tallow sculpture C. Fruit & vegetable Displays D. Salt dough E. Pastillage F. Jelly Logo G. Thermacol work APPETIZERS & GARNISHES A. Classification of Appetizers B. Examples of Appetizers C. Historic importance of culinary Garnishes D. Explanation of different Garnishes SANDWICHES A. Parts of Sandwiches B. Types of Bread C. Types of filling classification D. Spreads and Garnishes E. Types of Sandwiches F. Making of Sandwiches G. G. Storing of Sandwiches USE OF WINE AND HERBS IN COOKING A. Ideal uses of wine in cooking B. Classification of herbs C. C. Ideal uses of herbs in cooking

04

03

02

04

02

05

02

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

06

INTERNATIONAL CUISINE A. B. C. D. E. F. Geographic location Historical background Staple food with regional Influences Specialities Recipes Equipment in relation to: Great Britain France Italy Spain & Portugal Scandinavia Germany Middle East Oriental Mexican Arabic

14

CHINESE A. Introduction to Chinese foods B. Historical background C. Regional cooking styles D. Methods of cooking E. Equipment & utensils BAKERY & CONFECTIONERY I. ICINGS & TOPPINGS A. B. C. D. Varieties of icings Using of Icings Difference between icings & Toppings Recipes

06

07

02

II. FROZEN DESSERTS A. B. C. D. Types and classification of Frozen desserts Ice-creams Definitions Methods of preparation Additives and preservatives used in Ice-cream manufacture

02

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

III. MERINGUES A. B. C. D. E. Making of Meringues Factors affecting the stability Cooking Meringues Types of Meringues Uses of Meringues

01

IV. BREAD MAKING A. Role of ingredients in bread Making B. Bread Faults C. Bread Improvers V. CHOCOLATE A. History B. Sources C. Manufacture & Processing of Chocolate D. Types of chocolate E. Tempering of chocolate F. Cocoa butter, white chocolate and its applications PRODUCTION MANAGEMENT A. Kitchen Organisation B. Allocation of Work-Job Description, Duty Rosters C. Production Planning D. Production Scheduling E. Production Quality & Quantity Control F. Forecasting Budgeting G. Yield Management PRODUCT & RESEARCH DEVELOPMENT A. Testing new equipment, B. Developing new recipes C. Food Trails D. Organoleptic & Sensory Evaluation 09 FRENCH Culinary French Classical recipes (recettes classique) Historical Background of Classical Garnishes Offals/Game Larder terminology and vocabulary Note: Should be taught alongwith the relevant topics

01

02

08

05

02

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

PRACTICAL S. No 01 02 03 Topic Three course menus to be formulated featuring International Cuisines FRENCH ORIENTAL a) Chinese b) Thai Hours 40% 20% 40%

ITALY, GERMANY, SPAIN, GREECE, MEXICAN, MEDITERANIAN AND LEBANESE SUGGESTED MENUS FRENCH

MENU 01

Consomm Carmen Poulet Saut Chasseur Pommes Loretta Haricots Verts Salade de Betterave Brioche Baba au Rhum Bisque Dcrevisse Escalope De Veau viennoise Pommes Batailles Courge Provencale Epinards au Gratin Crme Du Barry Darne De Saumon Grille Sauce paloise Pommes Fondant Petits Pois A La Flamande French Bread Tarte Tartin Veloute Dame Blanche Cote De Porc Charcuterie Pommes De Terre A La Crme Carottes Glace Au Gingembre

MENU 02

MENU 03

MENU 04

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

Salade Verte Harlequin Bread Chocolate Cream Puffs MENU 05 Cabbage Chowder Poulet A La Rex Pommes Marguises Ratatouille Salade De Carottes Et Cleris Clover Leaf Bread Savarin Des Fruits Barquettes Assortis Stroganoff De Buf Salade De Chou-Cru Garlic Rolls Crpe Suzette MENU 07 Duchesse Nantua Poulet Maryland Croquette Potatoes Salade Nioise Brown Bread Pte Des Pommes Kromeskies Filet De Sols Walweska Pommes Lyonnaise Funghi Marirati Bread Sticks Souffle Milanaise Vol-Au-Vent De Volaille Et Jambon Homard Thermidor Salade Waldorf Vienna Rolls Mousse Au Chocolat Crabe En Coquille Quiche Lorraine Salade de Viande Pommes Parisienne Foccacia Crme Brle Pommes Persilles

MENU 06

MENU 08

MENU 09

MENU 10

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

Plus 4 Buffets -

Cold Buffet Hot Continental Indian Continental CHINESE

MENU 01

Prawn Ball Soup Fried Wantons Sweet & Sour Pork Hakka Noddles Hot & Sour soup Beans Sichwan Stir Fried Chicken & Peppers Chinese Fried Rice Sweet Corn Soup Shao Mai Tung-Po Mutton Yangchow Fried Rice

MENU 02

MENU 03

MENU 04

Wanton Soup Spring Rolls Stir Fried Beef & Celery Chow Mein Prawns in Garlic Sauce Fish Szechwan Hot & Sour Cabbage Steamed Noddles INTERNATIONAL

MENU 05

SPAIN

Gazpacho Pollo En Pepitoria Paella Fritata De Patata Pastel De Mazaana Minestrone Ravioli Arabeata

ITALY

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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Fettocine Carbonara Pollo Alla Cacciatore Medanzane Parmigiane Grissini Tiramisu GERMANY Linsensuppe Sauerbaaten Spatzale German Potato Salad Pumpernicklr Apfel Strudel Scotch Broth Roast Beef Yorkshire Pudding Glazed Carrots & Turnips Roast Potato Yorkshire Curd Tart Crusty Bread Soupe Avogolemeno Moussaka A La Greque Dolmas Tzaziki Baklava Harlequin Bread BAKERY & PATISSERIE PRACTICALS MUST INCLUDE Decorated Cakes Gateaux International Breads Sorbets, Parfaits Hot/Cold Desserts

U.K.

GREECE

DEMONSTRATION OF Charcuterie Galantines Pate Terrines Mousselines

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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ADVANCE FOOD & BEVERAGE OPERATIONS (BHM302) S. No. 01 Topic PLANNING & OPERATING VARIOUS F&B OUTLET A. B. C. D. E. F. G. H. I. J. K. 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, steel or silver etc. L. Suppliers & manufacturers M. Approximate cost N. Planning Dcor, furnishing fixture etc. 02 PRACTICAL F & B STAFF ORGANISATION A. B. C. D. Categories of staff Hierarchy Job description and specification Duty roaster 02 04 10 06 Hours 12

03

PRACTICAL Making of Duty Roster and writing job description & specification MANAGING F&B OUTLET A. Supervisory skills B. Developing efficiency C. Standard Operating Procedure PRACTICAL Supervising F&B outlets

04

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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04

FUNCTION CATERING BANQUETS A. History B. Types C. Organisation of Banquet department D. Duties & responsibilities E. Sales F. Booking procedure G. Banquet menus BANQUET PROTOCOL Space Area requirement Table plans/arrangement Misc-en-place Service Toasting

12

INFORMAL BANQUET Rception Cocktail parties Convention Seminar Exhibition Fashion shows Trade Fair Wedding Outdoor catering 16 12

05

PRACTICAL Calculation of Space for Banquets, Banquet Menu & Service FUNCTION CATERING BUFFETS A. B. C. D. E. F. G. Introduction Factors to plan buffets Area requirement Planning and organisation Sequence of food Menu planning Types of Buffet

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21st MAY 2004

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H. I. J. K. L. M. N.

Display Sit down Fork, Finger, Cold Buffet Breakfast Buffets Equipment Supplies Check list 10 10

06

PRACTICAL Setting of various types of Buffet GUERIDON SERVICE A. B. C. D. E. F. G. H. History of gueridon Definition General consideration of operations Advantages .Dis-advantages Types of trolleys Factor to create impulse, Buying Trolley, open kitchen Gueridon equipment Gueridon ingredients

07

PRACTICAL Preparing items on Gueridon trolley Crpe Suzette Banana au Rhum Peach Flamb Rum Omlette Steak Diane Pepper Steak BAR OPERATIONS A. Types of Bar Cocktail Dispense B. Area of Bar C. Front Bar D. Back Bar E. Under Bar (Speed Rack, Garnish Container, Ice well etc.) F. Bar Stock G. Bar Control H. Bar Staffing I. Opening and closing duties

10

04

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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08

PRACTICAL Designing and setting the bar for above sub-topics COCKTAILS & MIXED DRINKS A. Definition and History B. Classification C. Recipe, Preparation and Service of Popular Cocktails - Martini Dry & Sweet - Manhattan Dry & Sweet - Dubonnet - Roy-Roy - Bronx - White Lady - Pink Lady - Side Car - Bacardi - Alexandra - John Collins - Tom Collins - Gin FIZZ - Pimms Cup no. 1,2,3,4,5 - Flips - Noggs - Champagne Cocktail - Between the Sheets - Daiquiri - Bloody Mary - Screw Driver - Tequilla Sunrise - Gin-Sling - Planters Punch - Singapore Sling - Pinacolada - Rusty Nail - B&B - Black Russian - Margarita - Gimlet Dry & Sweet - Cuba Libre - Whisky Sour - Blue Lagoon - Harvey Wall Banger - Bombay Cocktail

04 04

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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07.

PRACTICAL Preparation of Cocktails KITCHEN STEWARDING A. B. C. D. E. Importance Opportunities in kitchen stewarding Record maintaining Machine used for cleaning and polishing Inventory

06 02

PRACTICAL Using and Operating Machines

04

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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FRONT OFFICE MANAGEMENT (BHM303) S. No 01 Topic PLANNING & EVALUATING FRONT OFFICE OPERATIONS A. Forecasting techniques B. Forecasting Room availability C. Useful forecasting data % of walking % of overstaying % of under stay D. Forecast formula E. Sample forecast forms BUDGETING A. Making of front office budget B. Factors affecting budget planning C. Capital operation budget for front office D. Refining budgets E. Forecasting room revenue COMPUTER APPLICATION IN FRONT OFFICE OPERATION A. Fidelio / IDS / Shawman B. Amadeus TIME SHARE & VACATION OWNERSHIP A. Making a front office budget B. Factors affecting budget planning C. Capital operation budget for front office D. Refining budgets E. Forecasting room revenue YIELD MANAGEMENT A. Concept and importance B. Applicability to rooms division Capacity management Discount allocation Duration control C. Measurement yield D. Potential high and low demand tactics E. Yield management software F. Yield management team Hours 14

02

14

03

14

04

05

12

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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06

FRENCH Conversation with guests Providing information to guest about the hotel, city, sight seeing, car rentals, historical places, banks, airlines, travel agents, shopping centres and worship places etc. Departure (Cashier, Bills Section and Bell Desk) PRACTICALS Hands on practice of computer application (Hotel Management System) related to front office procedures such as (night audit, income audit, accounts) SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM S.No. 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 Topic HMS Training Hot Function keys How to put message How to put a locator How to check in a first time guest How to check in an existing reservation How to check in a day use How to issue a new key How to verify key How to cancel a key How to issue a duplicate key How to extend a key How to print and prepare registration cards for arrivals How to programme keys continuously How to programme one key for two rooms How to re-programme a key How to make a reservation How to create and update guest profiles How to update guest folio How to print guest folio How to make sharer reservation How to feed remarks in guest history How to add a sharer How to make add on reservation How to amend a reservation How to cancel a reservation How to make group reservation How to make a room change on the system

08

07

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58

How to log on cashier code How to close a bank at the end of each shift How to put a routing instruction How to process charges How to process a guest check out How to check out a folio How to process deposit for arriving guest How to process deposit for in house guest How to check room rate variance report How to process part settlements How to tally allowance for the day at night How to tally paid outs for the day at night How to tally forex for the day at night How to pre-register a guest How to handle extension of guest stay Handle deposit and check ins with voucher How to post payment How to print checked out guest folio Check out using foreign currency Handle settlement of city ledger balance Handle payment for room only to Travel Agents Handle of banquet event deposits How to prepare for sudden system shutdown How to checkout standing batch totals How to do a credit check report How to process late charges on third party How to process late charges to credit card How to check out during system shut down Handling part settlements for long staying guest How to handle paymaster folios How to handle bills on hold

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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ACCOMMODATION MANAGEMENT (BHM304) THEORY S.No 01 Topic PLANNING AND ORGANISING THE HOUSE KEEPING DEPARTMENT A. Area inventory list B. Frequency schedules C. Performance and Productivity standards D. Time and Motion study in House Keeping operations E. Standard Operating manuals Job procedures F. Job allocation and work schedules G. Calculating staff strengths & Planning duty rosters, team work and leadership in House Keeping H. Training in HKD, devising training programmes for HK staff I. Inventory level for non recycled items J. Budget and budgetary controls K. The budget process L. Planning capital budget M. Planning operation budget N. Operating budget controlling expenses income statement O. Purchasing systems methods of buying P. Stock records issuing and control HOUSEKEEPING IN INSTITUTIONS & FACILITIES OTHER THAN HOTELS CONTRACT SERVICES A. Types of contract services B. Guidelines for hiring contract services C. Advantages & disadvantages of contract services SAFETY AND SECURITY A. Safety awareness and accident prevention B. Fire safety and fire fighting C. Crime prevention and dealing with emergency situation ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS INTERIOR DECORATION A. B. C. D. E. F. G. H. Elements of design Colour and its role in dcor types of colour schemes Windows and window treatment Lighting and lighting fixtures Floor finishes Carpets Furniture and fittings Accessories Hours 14

02 03

06 06

04

06

05 06

02 20

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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07

LAYOUT OF GUEST ROOMS A. Sizes of rooms, sizes of furniture, furniture arrangement B. Principles of design C. Refurbishing and redecoration NEW PROPERTY COUNTDOWN PRACTICAL Topic First Aid A. First aid kit B. Dealing with emergency situation Special Decorations Layout of a guest room Team cleaning Devising training modules/standard operating procedures/inspection check lists

08

08 S.No. 01 02 03 04 05

02 Hours 16 12 12 12 08

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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FOOD & BEVERAGE MANAGEMENT (BHM305) S. No 01 Topic COST DYNAMICS A. Elements of Cost B. Classification of Cost SALES CONCEPTS A. Various Sales Concept B. Uses of Sales Concept INVENTORY CONTROL A. Importance B. Objective C. Method D. Levels and Technique E. Perpetual Inventory F. Monthly Inventory G. Pricing of Commodities H. Comparison of Physical and Perpetual Inventory BEVERAGE CONTROL A. Purchasing B. Receiving C. Storing D. Issuing E. Production Control F. Standard Recipe G. Standard Portion Size H. Bar Frauds I. Books maintained J. Beverage Control SALES CONTROL A. B. C. D. E. F. G. H. I. Procedure of Cash Control Machine System ECR NCR Preset Machines POS Reports Thefts Cash Handling Hours 02

02

02

03

10

04

10

05

06

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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06

BUDGETARY CONTROL A. Define Budget B. Define Budgetary Control C. Objectives D. Frame Work E. Key Factors F. Types of Budget G. Budgetary Control VARIANCE ANALYSIS A. Standard Cost B. Standard Costing C. Cost Variances D. Material Variances E. Labour Variances F. Overhead Variance G. Fixed Overhead Variance H. Sales Variance I. Profit Variance BREAKEVEN ANALYSIS A. Breakeven Chart B. P V Ratio C. Contribution D. Marginal Cost E. Graphs MENU MERCHANDISING A. Menu Control B. Menu Structure C. Planning D. Pricing of Menus E. Types of Menus F. Menu as Marketing Tool G. Layout H. Constraints of Menu Planning MENU ENGINEERING A. Definition and Objectives B. Methods C. Advantages

05

07

06

08

08

09

06

10.

06

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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11.

MIS A. B. C. D. E. F. Reports Calculation of actual cost Daily Food Cost Monthly Food Cost Statistical Revenue Reports Cumulative and non-cumulative

04

FACILITY PLANNING (BHM306) S.No 01 Topic HOTEL DESIGN A. Design Consideration - Attractive Appearance - Efficient Plan - Good location - Suitable material - Good workmanship - Sound financing - Competent Management FACILITIES PLANNING The systematic layout planning pattern (SLP) Planning consideration A. Flow process & Flow diagram B. 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 Architectural consideration A. Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas) B. Approximate cost of construction estimation C. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room D. Approximate requirement and Estimation of water/electrical load gas, ventilation STAR CLASSIFICATION OF HOTEL 06 04 Hours 04

02

02

03

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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04

Criteria for star classification of hotel (Five, four, three, two, one & heritage) KITCHEN A. Equipment requirement for commercial kitchen Heating - gas/electrical Cooling (for various catering establishment) B. Developing Specification for various Kitchen equipments C. Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities) KITCHEN LAY OUT & DESIGN Principles of kitchen layout and design Areas of the various kitchens with recommended dimension Factors that affect kitchen design Placement of equipment Flow of work Space allocation Kitchen equipment, manufacturers and selection Layout of commercial kitchen (types, drawing a layout of a Commercial kitchen) I. Budgeting for kitchen equipment KITCHEN STEWARDING LAYOUT AND DESIGN A. Importance of kitchen stewarding B. Kitchen stewarding department layout and design C. Equipment found in kitchen stewarding department STORES LAYOUT AND DESIGN A. Stores layout and planning (dry, cold and bar) B. Various equipment of the stores C. Work flow in stores ENERGY CONSERVATION A. Necessity for energy conservation B. Methods of conserving energy in different area of operation of a hotel C. Developing and implementing energy conservation program for a hotel CAR PARKING Calculation of car park area for different types of hotels PLANNING FOR PHYSICALLY CHALLENGED PROJECT MANAGEMENT A. B. C. D. E. F. G. H.

04

02 02 02 10

05

06

04

07

04

08

09 10 11

01 01 02 01 02

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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A. B. C. D. E. F.

Introduction to Network analysis Basic rules and procedure for network analysis C.P.M. and PERT Comparison of CPM and PERT Classroom exercises Network crashing determining crash cost, normal cost

01 03 02 01 02 02

FINANCIAL MANAGEMENT (BHM307) S.No 01 Topic FINANCIAL MANAGEMENT MEANING & SCOPE A. Meaning of business finance B. Meaning of financial management C. Objectives of financial management FINANCIAL STATEMENT ANALYSIS AND INTERPRETATION A. Meaning and types of financial statements B. Techniques of financial analysis C. Limitations of financial analysis D. Practical problems RATIO ANALYSIS A. Meaning of ratio B. Classification of ratios C. Profitability ratios D. Turnover ratios E. Financial ratios F. Du Pent Control Chart G. Practical Problems FUNDS FLOW ANALYSIS A. B. C. D. Meaning of funds flow statement Uses of funds flow statement Preparation of funds flow statement Treatment of provision for taxation and proposed dividends (as noncurrent liabilities E. Practical problems Hours 02

02

07

03

15

04

12

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21st MAY 2004

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05

CASH FLOW ANALYSIS A. Meaning of cash flow statement B. Preparation of cash flow statement C. Difference between cash flow and funds flow analysis D. Practical problems FINANCIAL PLANNING MEANING & SCOPE A. Meaning of Financial Planning B. Meaning of Financial Plan C. Capitalisation D. Practical problems CAPITAL EXPENDITURE A. Meaning of Capital Structure B. Factors determining capital structure C. Point of indifference D. Practical problems WORKING CAPITAL MANAGEMENT A. Concept of working capital B. Factors determining working capital needs C. Over trading and under trading BASICS OF CAPITAL BUDGETING A. B. C. D. E. F. G. H. Importance of Capital Budgeting Capital Budgeting appraising methods Payback period Average rate f return Net Present Value Profitability index Internal rate of return Practical problems

12

06

06

07

05

08

02

09

09

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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STRATEGIC MANAGEMENT (BHM308) S.No. 01 Topic ORGANISATIONAL STRATEGY A. MISSION Mission Statement Elements and its importance B. OBJECTIVES Necessity of formal objectives Objective Vs Goal C. STRATEGY DEVELOPING STRATEGIES - Adaptive Search - Intuition search - Strategic factors - Picking Niches - Entrepreneurial Approach ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS A. NEED FOR ENVIRONMENTAL ANALYSIS B. KEY ENVIRONMENTAL VARIABLE FACTORS C. OPPORTUNITIES AND THREATS Internal resource analysis D. FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX E. STRENGTHS AND WEAKNESSES Marketing Finance Production Personnel Organisation STRATEGY FORMULATION A. STRATEGY (GENERAL) ALTERNATIVES Stability Strategies Expansion Strategies Retrench Strategies Combination Strategies B. COMBINATION STRATEGIES Forward integration Backward integration Horizontal integration Market penetration Hours 04

02

06

03

10

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04

Market development Product development Concentric diversification Conglomerate diversification Horizontal diversification Joint Venture Retrenchment Divestitute Liquidation Combination STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES) A. FACTORS INFLUENCING CHOICE Strategy formulation B. INPUT STAGE Internal factor evaluation matrix External factor evaluation matrix Competitive profile matrix C. MATCHING STAGE Threats opportunities weaknesses strengths matrix (TOWS) Strategic position and action evaluation matrix (SPACE) Boston consulting group matrix (BCGM) Internal External matrix Grand Strategy matrix D. DECISION STAGE Quantitative Strategic Planning matrix (QSPM) POLICIES IN FUNCTIONAL AREAS A. POLICY B. PRODUCT POLICIES C. PERSONNEL POLICIES D. FINANCIAL POLICIES E. MARKETING POLICIES F. PUBLIC RELATION POLICIES STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION A. MCKINSEY 7-S FRAMEWORK B. LEADERSHIP AND MANAGEMENT STYLE C. STRATEGY REVIEW AND EVALUATION Review underlying bases of Strategy Measure Organisational Performance Take corrective actions

08

05

02

06

04

National Council for Hotel Management & Catering Technology, New Delhi.

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RESEARCH PROJECT (BHM309) The purpose of research is to seek answers to problems through the application of scientific methodology, which guarantees that the information is reliable and unbiased. This information is utilised 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, familiar with the scientific research methodology. The research would clearly spell out the objective, its findings, the methodology adopted, a conclusion and recommendations. The research project will then be presented to a panel of internal and external examiner through a report and viva voce. Two hours per week have been allocated for guiding students in undertaking the research project. Research Methodology has already been taught in the 2nd year and topic for research allotted to students. In the 3rd year the student will undertake practical field research and preparation of the project. At term end, the research project will be presented before a panel. The research project will carry weightage of 100 marks equivalent to six credits.

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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GUEST SPEAKERS & SELF STUDY As per the teaching scheme, two hours per week have been allocated for inviting Guest Speakers from the industry who would give a first hand input in the operational areas of hospitality management and allied service sectors. It would be mandatory to conduct atleast 15 guest lectures per academic year for the benefit of 3rd year students who are to be prepared for entry to the industry. Relevant topics may be identified for guest speakers, creating a good academic interface with the industry. Besides, student must be encouraged to undertake self-study through assignments, including inputs from internal and external libraries, Internet access, field visits, etc. *****

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004

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TOURISM MARKETING (BHM310) This course familiarises the students with Marketing concepts, techniques and skills as required in the marketing of tourism products and attractions. Syllabus Block-1 Unit Unit Unit Block-2 Unit Unit Unit Unit Block-3 Unit Unit Unit Unit Unit Block-4 Unit Unit Unit Unit Unit Block-5 Unit Unit Unit 18 19 20 13 14 15 16 17 8 9 10 11 12 4 5 6 7 1 2 3 Understanding Entrepreneurship and Management Introduction to Tourism Marketing Approaches, Relevance and Role Market Segmentation Tourism Markets: International and Domestic Market Analysis Marketing Research Competitive Analysis and Strategies Forecasting for Tourism and its Products Role of Technology in Tourism Marketing Developmental Role of Marketing Role of Public Organizations Role of Local Bodies Role of NGOs Socially Responsible Marketing Social Marketing Marketing Mix Product Designing Pricing Strategies Promotion Strategies Distribution Strategies The Fifth P: People, Process and Physical Evidence Marketing Mix: Specific Situations Familiarization Tours Seasonal Marketing Tourism Fairs and Travel Markets

National Council for Hotel Management & Catering Technology, New Delhi.

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Block-6 Unit Unit Unit Unit Block-7 Unit Unit Unit Unit Block-8 Unit Unit Unit Unit 29 30 31 32 25 26 27 28 21 22 23 24

Destination Marketing Regions, Cities, Leisure Spots Events, Activities, Individuals Shopping, Education and Culture Marketing Local Foods Accommodation Marketing Star Category Hotels Alternate Accommodation Supplementary Accommodation Linkages in the Trade Transport and Travel Services Marketing Air lines Marketing Tourist Transport Marketing Travel Agency Marketing Tour Operators Marketing *****

National Council for Hotel Management & Catering Technology, New Delhi.

21st MAY 2004