I Semester
DSC 1: FRONT OFFICE
Semester: 1st Sem Exam Hours: 03
Total Number of Lecture Hours: 56 IA Marks: 40
No. of Credits: 04 Exam Marks: 60
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Unit I Introduction to Hotel Industry 12 Hrs
Introduction, Hospitality Industry &Origin, Tourism Industry &its Importance, International Tourism:
Inbound, Outbound, Domestic Tourism, Hotel- Its meaning, Origin, Growth & Development of Hotel Industry
Classification &Categorization of Hotels
Unit II Hotel Organization 12 Hrs
Introduction to Front Office, Basic Activities of Front Office, F. O. Layout & Equipments, Attributes of front
office staff members, Various Sections of the Department: Reservation, Reception, Concierge, Bell desk,
Lobby, Telephones, Cashier, Duties and Responsibilities of front office staff, Organization Structure of the
Front Office Department of a 5 & 3 Star Hotel and that of a large & Small Hotel, Role of Key Front Office
Personnel with Their Job Description & Job Specification Attributes of a Front Office Personnel, Co-
ordination with Various Departments
Unit III Front Office Product 10Hrs
Types of Rooms, Types of Room Rates, Types Of Plan, Room Status.
Guest Cycle: Pre-arrival, Arrival, Occupancy, Departure.
Unit IV Lobby And Bell Desk Operations 10 Hrs
Layout of the Lobby, Concept of Uniform Services & It’s Functions, Layout and Equipment of Desk, Luggage
handling Procedure on guest arrival – FIT, VIP, and Group, Luggage handling Procedure on guest Departure –
FIT, VIP, and Group, Left Luggage procedure, Scanty Baggage procedure
Unit V Reservation Concept 12 Hrs
Meaning of reservation, Importance of reservation section, Types of reservation ,Modes and sources of
reservation, Different channels of reservation, Tools of reservation, Systems of reservation- diary ,Whitney
system , computerized system, Confirmation of reservation, Modification of reservation, Cancellation of
reservation, Reservation Amendment, Records, Charts, and forms used, Job description and specification –
Reservation Assistant, Group reservation
Text Books:
1. Jatashankar Tiwari Front Office Management Oxford University New Delhi
2. Andrews, Sudhir Hotel Front Office Training Manual The Tata M'cGraw Hill New
Delhi
3. Kasavana, Michael & Brooks, Richard Managing Front Office Operations AHMA
USA
Reference Books:
1. Bhatnagar S.K. Front office Management Frank Bros & Co. New Delhi
2. Chakravarti B.K. Front Office Management in Hotel CBS Publisher New Delhi
DSC 2: HYGIENE AND FOOD SAFETY
Semester: 1st Sem Exam Hours: 03
Total Number of Lecture Hours: 56 IA Marks: 40
No. of Credits: 04 Exam Marks: 60
Unit I Introduction to Hygiene and Sanitation 12 Hrs
Introduction, Importance of hygiene in catering establishments, Sanitation and its
importance, Contamination and Spoilage, Contamination and food spoilage, Conditions
which lead to spoilage, Signs of spoilage in various foods, Microbes and their role in food
spoilage, Factors affecting and controlling microbial growth, Food borne illness.
Unit II Purchasing, Receiving And Storage Of Foods 12 Hrs
Procedures while purchasing and receiving foods, Importance of storage of food, Points to
be considered while storing food, Classification of food according to ease of spoilage,
Storage of leftover food, hot food and cooling of foods, Various storage zones-dry,
refrigerator, freezer- special reference to temperatures, Sanitary procedure followed while
preparing and storing foods.
Unit III Management of Equipment And Waste 12 Hrs
Types of soil, Cleaning science-equipments, chemicals, water, Dish washing equipments-
manual and mechanical, Food contact surfaces advantages and disadvantages-wood and
steel, Post cleaning storage facilities and cleaning of premises, Waste, types and disposal,
organic farming.
Unit IV Water, Purification, Filteration and Standards 10 Hrs
Sources of water, Water quality standards(WHO), Purification methods-slow sand, current
technologies-zeolite, osmosis.
Unit V Safety Management in Catering Establishments 10 Hrs
Accidents -commonly occurring in catering establishments, Preventive methods,
Education/training in sanitation, Food safety regulations- food laws, food standards and
HACCP.
Text Books:
1. Food hygiene and sanitation - S. Roday
2. Managing food hygiene - Nicholas John
3. Food hygiene for food handlers - Jill Trickett
Reference Books:
1. Principles of food sanitation – Marriott
2. Essentials of food safety and sanitation - David M S Swane, Nancy R Rue, Richard.
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DSC 3: HOUSEKEEPING
Semester: 1st Sem Exam Hours: 03
Total Number of Lecture Hours: 56 IA Marks: 40
No. of Credits: 04 Exam Marks: 60
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Unit I Introduction to Housekeeping 10 Hrs
Meaning & Definition, Importance Of Housekeeping, Responsibilities of The
Housekeeping Department, Co-Ordination, A Career In Housekeeping.
Unit II The Housekeeping Department 12 Hrs
Organizational Frame Work / Hierarchy of the Department (Small, Medium,Large), Layout
(in brief) & Sections of the Housekeeping Department, Role of Key Housekeeping
Personnel with their Job Description & Job Specification, Qualities of Housekeeping Staff,
Skills of a Good Housekeeper (Managerial, Technical, Conceptual) Inter- departmental
Co-ordination.
Unit III Hotel Guest Rooms 12 Hrs
Type of Guest Rooms, Layout of Guest Rooms & Floor Pantry, Furniture, Fixture, Guest
Supplies, Amenities in a Guest Room (in brief)Accessories, Housekeeping Parlance &
Codes, Bed Making (Traditional & Turndown Service), Daily Cleaning of Occupied,
Departure, Vacant, VIP Rooms, Scheduled Cleaning, Spring Cleaning, Evening Service,
Systems & Procedure Involved, Cleaning Process, Cleaning & Upkeep of Public Areas
(front & back of the house).
Unit IV Cleaning Equipments 12 Hrs
Classification of Equipments, Characteristics of a Good Equipment, Operating Principles of
a Good Equipment, Storage, Upkeep & Maintenance of Equipments, cleaning agents,
Classification, Use, care & Storage,Distribution & Control, Glossary, cleaning & polishing
of different surfaces : Metals , Glass , Plastic , Ceramics , Wood , Leather , Rexene.
Unit – V Housekeeping Control Desk 10 Hrs
Importance, Role & Co-ordination Forms, Formality & Register Used Lost & Found, Role of
Computers, Key Control, Gate Pass. Indenting from Stores.
Linen, Uniform, Tailor Room: Layout, Types of Linen, Sizes, Linen Exchange, Procedure
Storage Facilities & Conditions, Par stock, Discard Procedure, Re-use of Discards
Inventory System, Functions of Uniform & Linen Room
Text Books:
1. Hotel, Hospitals and Hostel Management
2. Hotel Housekeeping Management by Sudhir Andrews
Reference Books:
1. Hotel house Keeping By Raghubalan & Smritee Raghubalan
2. Housekeeping Operations, Design and Management – Malini Singh & Jaya B.
George.
SEC 1: IT APPLICATIONS FOR HOSPITALITY MANAGEMENT
Semester: 1st Sem
Total Number of Lecture Hours and Practical: 42 IA Marks: 20
No. of Credits: 02 (L1-0-P2) Exam Marks: 30
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UNIT :I BASICS OF COMPUTER FUNDAMENTALS AND HOTEL INFORMATION SYSTEMS
5hrs
Benefits Of computers in Hospitality, Basic Computer Organisation, Computer and its
components, Basic Internet Service in Hotels and Latest Technological Trends In Hospitality
Hotel Information System, Departments in Hotel, Revenue and Non-Revenue Generating Departments
Hotel Property Management System, Selecting Hardware and Software and HIS Applications
UNIT-II COMPUTERISED RESERVATION SYSTEM AND MANAGEMENT INFORMATION SYSTEM
5hrs
Reservation Systems, CRS,GDS, Inter-sell agencies, cluster reservation office, Property Direct Reservation
system Internet Distribution System and Reservation Module
4 hrs
UNIT III: FUTURE OF IT APPLICATIONS IN HOSPITALITY MANAGEMENT:
Case Studies in Usage of IT in Hospitality Management. MIS in Hotels, MIS Design and Function, MIS
Evaluation, Software Development Life Cycle and Securities Issues Of MIS
Practicals: 28 Hrs
1. IT in Hospitality Management
2. Computerised Reservation system
3. MIS in Hotels
4. Property Management System.
5. Software Development Life Cycle.
6. Securities Issues Of MIS.
7. Tourism and Travel Information System.
8. Reservation Systems
9. Online Booking System
10. MIS Design and Function
Text Books:
1. Hospitality Industry Computer Systems – Michael L Kasavana, John J Cahill
2. Managing Computers in the Hospitality Industry –Michael L. Kasavana , John J. Cahill
Reference Books:
1. Using Computers in Hospitality – Peter O’Connor
2. Computers in Hotels by – Partho Pratim Seal
COURSE CODE:OEC: TIME MANAGEMENT
NAME OF THE PROGRAM: BACHELOR OF HOTEL MANAGEMENT
COURSE CODE: NAME OF THE COURSE: TIME MANAGEMENT
COURSE CREDITS 3 Credits NO. OF HOURS PER WEEK 3 Hrs
TOTAL NO. OF TEACHING HOURS 42 Hrs
IA Marks: 40 Exam Marks: 60
PEDAGOGY: Classroom’s lecture, tutorials, Group discussion, Seminar, Case studies.
COURSE OUTCOMES: On successful completion Student will be able to:
Demonstrate knowledge of and apply the basic principles of productivity to their own life.
Identify personal priorities and goals.
Identify how to maximize their time in order to accomplish their goals both personally and
academically and professionally.
SYLLABUS: Hours
MODULE-1: INTRODUCTION TO TIME MANAGEMENT 08
Meaning, definition and nature/characteristics of time management; benefits of time management,
obstacles of time management, importance of time management; distractions, expectations and urgency
MODULE-2: TIME TRAPS 08
Biggest time wasters; assumptions of time traps; 14 popular time traps; eradication of time traps with
two-column to-do list; Productivity – meaning, definition, significance of productivity, factors
affecting productivity; steps to increase productivity.
MODULE-3: CONNECTING GOALS, OBJECTIVES AND PRIORITIES 08
Meaning and definitions of goals, objectives and priorities; prioritizing with Pareto 80/20 law;
connecting goals, objectives and priorities; connecting corporate goals with departmental level – team
level and individual level objectives; S-M-A-R-T Objectives, Smart chart.
MODULE-4: TIME MANAGEMENT FOR STUDENTS 08
Importance of time management for students; impact of time management on academic and
nonacademic performance and morale of students; factors acting as time traps/time wasters for
students; steps to be followed for effective time management by students
MODULE-5: EXPERIENTIAL EXERCISES ON TIME MANAGEMENT 10
Making students to identify distractions, expectations and urgency related factors in their personal and
academic life).
Making students to identify time traps/wasters in their personal and academic life; and use ‘two
column to-do list’ to overcome them).
Making students to identify s-m-a-r-t objectives pertaining to their personal and academic life and
devise a smart chart based on it).
Making students to identify factors acting as time traps and wasters in their personal and
academic life, based on which students have to devise time management plan).
TEXT BOOKS/REFERENCE BOOK:
1. The time trap – classic book on time management, Alec Mackenzie, Pat Nickerson, American
Management Association.
2. The seven habits of highly effective people – Stephen R. Covey, Franklin Covey Company.
