5th Semester IHM Notes For Hotel Management Notes

 ADVANCE FOOD PRODUCTION OPERATIONS – I (THEORY)

01 LARDER

I.  LAYOUT & EQUIPMENT
A. Introduction of Larder Work
B. Definition
C. Equipment found in the larder
D. Layout of a typical larder with equipment and various sections

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

02 CHARCUTIERIE

I. SAUSAGE
A. Introduction to charcutierie
B. Sausage – Types & Varieties
C. Casings – Types & Varieties
D. Fillings – Types & Varieties
E. Additives & Preservatives

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

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. Cuts of Ham, Bacon & Gammon.
B. Differences between Ham, Bacon & Gammon
C. Processing of Ham & Bacon
D. Green Bacon E. Uses of different cuts

V.   GALANTINES
A. Making of galantines
B. Types of Galantine
C. Ballotines

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

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

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


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

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

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

03 APPETIZERS & GARNISHES
A. Classification of Appetizers
B. Examples of Appetizers
C. Historic importance of culinary Garnishes
D. Explanation of different Garnishes

04 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.   Storing of Sandwiches

05 USE OF WINE AND HERBS IN COOKING
A. Ideal uses of wine in cooking
B. Classification of herbs
C.   Ideal uses of herbs in cooking






ADVANCE FOOD PRODUCTION OPERATIONS – I (PRACTICAL) 
PART A - COOKERY
                                                                          
MENU 01   Consommé Carmen
                    Poulet Sauté Chasseur
                    Pommes Loretta
                    Haricots Verts

MENU 02  Bisque D’écrevisse
                   Escalope De Veau viennoise
                   Pommes Batailles
                   Epinards au Gratin

MENU 03   Crème Du Barry
                    Darne De Saumon Grille
                    Sauce paloise
                    Pommes Fondant
                    Petits Pois A La Flamande

MENU 04   Veloute Dame Blanche
                    Cote De Porc Charcuterie
                    Pommes De Terre A La Crème         
                    Carottes Glace Au Gingembre

MENU 05   Cabbage Chowder
                    Poulet A La Rex
                    Pommes Marguises
                    Ratatouille

MENU 06   Barquettes Assortis
                    Stroganoff De Boeuf
                    Pommes Persilles
                    Riz Pilaf

MENU 07   Duchesse Nantua
                    Poulet Maryland
                    Croquette Potatoes
                    Banana fritters
                    Corn gallets

MENU 08   Kromeskies
                    Filet De Sols Walweska
                    Pommes Lyonnaise
                    Funghi Marirati

MENU 09   Vol-Au-Vent De Volaille Et Jambon
                    Poulet a la kiev
                    Creamy Mashed Potatoes
                    Butter tossed green peas

MENU 10   Quiche Lorraine
                    Roast Lamb
                    Mint sauce
                    Pommes Parisienne

Plus 5 Buffets   Cold Buffet
                          Hot Continental
                          Hot Indian
                          Buffet Desserts
                          Bread Displays


ADVANCE FOOD PRODUCTION OPERATIONS – I (PRACTICAL)                                        PART B – BAKERY & PATISSERIE
               
1 Brioche Baba au Rhum
2 Soft Rolls Chocolate Parfait
3 French Bread Tarte Tartin
4 Garlic Rolls Crêpe Suzette
5 Harlequin Bread Chocolate Cream Puffs
6 Foccacia Crème Brûlée
7 Vienna Rolls Mousse Au Chocolat
8 Bread Sticks Souffle Milanaise
9 Brown Bread Pâte Des Pommes
10 Clover Leaf Rolls Savarin des fruits
11 Whole Wheat Bread Charlotte Royal
12 Herb & Potato Loaf Doughnuts
13 Milk Bread Gateaux des Peache
14 Ciabatta Chocolate Brownie
15 Buffet desserts Modern Plating Styles


MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-V) BHM311

MAXIMUM MARKS      : 100                                                                                                     
PASS MARKS        : 50
TOTAL TIME ALLOWED     : 06.00 HRS 
TIME ALLOWED FOR INDENTING & PLAN OF WORK  : 30 MINUTES
SCULLERY & WINDING UP     : 30 MINUTES

All menu items to be made from the prescribed syllabus only

Part – A (Cookery)
1. One starter OR soup     10
2. One main course (Fish/Chicken/Mutton/Beef/Pork) 15
3. Accompaniment - I     05
4. Accompaniment - II     05
5. Journal       05 40

Part – B (Bakery)
1. Bread       15
2. One cold dessert     10
3. One hot dessert      10
4. Journal       05        40

Part – C (General Assessment)
1. Uniform & Grooming     05
2. Indenting and plan of work    05
3. Scullery, equipment cleaning and Hygiene  05
4. Viva        05 20

PARAMETERS OF ASSESMENT OF EACH DISH

A) Temperature      20%
B) Texture / Consistency     20%
C) Aroma / Flavour      20%
D) Taste       20%
E) Presentation      20%                              100%

NOTE:
1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
2. Invigilation will be done by both internal and external persons.
3. Each student will cook 04 portions of each dish/item.
4. Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy products only).  Only one extra attempt may be permitted.
5. Uniform and grooming must be checked by the examiners before commencement of examination. 6. Students are not allowed to take help from books, notes, journal or any other person.




ADVANCE FOOD & BEVERAGE OPERATIONS – I (THEORY)

01 PLANNING & OPERATING VARIOUS F&B OUTLET
A. Physical layout of functional and ancillary areas
B. Objective of a good layout
C. Steps in planning
D. Factors to be considered while planning
E. Calculating space requirement
F. Various set ups for seating
G. Planning staff requirement
H. Menu planning
I. Constraints of menu planning
J. Selecting and planning of heavy duty and light equipment
K. Requirement of quantities of equipment required like crockery, Glassware, Cutlery - steel or silver etc.
L. Suppliers & manufacturers
M. Approximate cost
N. Planning Décor, furnishing fixture etc.

02 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
 Toast & Toast procedures

INFORMAL BANQUET
 Réception
 Cocktail parties
 Convention
 Seminar
 Exhibition
 Fashion shows
 Trade Fair
 Wedding
 Outdoor catering

03 FUNCTION CATERING

BUFFETS
A. Introduction
B. Factors to plan buffets
C. Area requirement
D. Planning and organisation
E. Sequence of food
F. Menu planning
G. Types of Buffet
H. Display
I. Sit down
J. Fork, Finger, Cold Buffet
K. Breakfast Buffets
L. Equipment
M. Supplies
N. Check list

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

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




ADVANCE FOOD & BEVERAGE OPERATIONS – I (PRACTICAL)

01 Planning & Operating Food & Beverage Outlets Class room Exercise
 Developing Hypothetical Business Model of  Food & Beverage Outlets
 Case study of Food & Beverage outlets  -  Hotels & Restaurants

02 Function Catering – Banquets
 Planning & organizing Formal & Informal Banquets
 Planning & organizing Outdoor caterings

03 Function Catering – Buffets Planning & organizing various types of Buffet

04 Gueridon Service
 Organizing Mise-en-place for Gueridon Service
 Dishes involving work on the Gueridon

Task-01 Crepe suzette
Task-02 Banana au Rhum
Task-03 Peach Flambe
Task-04 Rum Omelette
Task-05 Steak Diane
Task-06 Pepper Steak 08

05 Kitchen Stewarding
 Using & operating Machines
 Exercise – physical inventory


MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-V) BHM312

MAXIMUM MARKS  100                                                                 
PASS MARKS   50
DURATION    03.00HRS 


All Technical Skills to be tested as listed in the syllabus

MARKS
1. Uniform / Grooming      : 10
2. Misc-en-place      : 10
3. Gueridon Skill Service     : 30
4. Food & Beverage Service    : 30
5. Viva       : 10
6. Journal       : 10                    TOTAL       : 100


NOTE: 
1. The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.

2. Each should be responsible for laying of 4 covers. The student must also ensure that sideboard contains everything necessary for service.

3. During table service each guest should pose one question to the candidate on the item being served.  The invigilators can brief guests prior to service.




FRONT OFFICE MANAGEMENT – I (THEORY)

01 PLANNING & EVALUATING FRONT OFFICE OPERATIONS
A. Setting Room Rates (Details/Calculations thereof) - Hubbart Formula, market condition approach       & Thumb Rule - Types of discounted rates – corporate, rack etc.
B. Forecasting techniques
C. Forecasting Room availability
D. Useful forecasting data
      % of walking
      % of overstaying
      % of under stay
E. Forecast formula
F. Types of forecast
G. Sample forecast forms
H. Factors for evaluating front office operations

02 BUDGETING
A. Types of budget & budget cycle
B. Making front office budget
C. Factors affecting budget planning
D. Capital & operations budget for front office
E. Refining budgets, budgetary control
F. Forecasting room revenue
G. Advantages & Disadvantages of budgeting

03 PROPERTY MANAGEMENT SYSTEM
A. Fidelio / IDS / Shawman
B. Amadeus




FRONT OFFICE MANAGEMENT – I (PRACTICAL)

Hands on practice of computer applications on PMS front office procedures such as:
 Night audit,
 Income audit,
 Accounts
 Situation handling – handling guests & internal situations requiring management tactics/strategies

SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM

01 HMS Training – Hot Function keys
02 How to put message
03 How to put a locator
04 How to check in a first time guest
05 How to check in an existing reservation
06 How to check in a day use
07 How to issue a new key
08 How to verify key
09 How to cancel a key
10 How to issue a duplicate key
11 How to extend a key
12 How to print and prepare registration cards for arrivals
13 How to programme keys continuously
14 How to programme one key for two rooms
15 How to re-programme a key
16 How to make a reservation
17 How to create and update guest profiles
18 How to update guest folio
19 How to print guest folio
20 How to make sharer reservation
21 How to feed remarks in guest history
22 How to add a sharer
23 How to make add on reservation
24 How to amend a reservation
25 How to cancel a reservation
26 How to make group reservation
27 How to make a room change on the system
28 How to log on cashier code
29 How to close a bank at the end of each shift
30 How to put a routing instruction
31 How to process charges
32 How to process a guest check out
33 How to check out a folio
34 How to process deposit for arriving guest
35 How to process deposit for in house guest
36 How to check room rate variance report
37 How to process part settlements
38 How to tally allowance for the day at night
39 How to tally paid outs for the day at night
40 How to tally forex for the day at night
41 How to pre-register a guest
42 How to handle extension of guest stay
43 Handle deposit and check ins with voucher
44 How to post payment
45 How to print checked out guest folio
46 Check out using foreign currency
47 Handle settlement of city ledger balance
48 Handle payment for room only to Travel Agents
49 Handle of banquet event deposits
50 How to prepare for sudden system shutdown
51 How to checkout standing batch totals
52 How to do a credit check report
53 How to process late charges on third party
54 How to process late charges to credit card
55 How to check out during system shut down
56 Handling part settlements for long staying guest
57 How to handle paymaster folios
58 How to handle bills on hold


MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-V) BHM313

MAXIMUM MARKS  100 
PASS MARKS   50
DURATION    03.00 HRS 

1. Uniform & Grooming     : 10
2. Guest handling situation     : 20
3. Technical knowledge     : 20
4. Four Practical Tasks on PMS (4x10=40)   : 40
5. Journal       : 10               
TOTAL       : 100

NOTE:
 1. Speech, Communication, Courtesy and Manners should be observed throughout.
 2. PMS tasks as per syllabus.
 3. Guest Handling Situation as per syllabus.



ACCOMMODATION MANAGEMENT – I (THEORY)

01 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

02 HOUSEKEEPING IN INSTITUTIONS & FACILITIES OTHER THAN HOTELS

03 CONTRACT SERVICES
A. Types of contract services
B. Guidelines for hiring contract services
C. Advantages & disadvantages of contract services

04 ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

 FIRST AID


ACCOMMODATION MANAGEMENT – I (PRACTICAL)

1 Team cleaning
 Planning
 Organizing
 Executing
 Evaluating 4

2 Inspection checklist 2

3 Time and motion study
 Steps of bed making
 Steps in servicing a guest room etc 12

4 Devising/ designing  training module
 Refresher training(5 days)
 Induction training(2 days)
 Remedial training(5 days) 12 TOTAL 30


MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-V) BHM314

MAXIMUM MARKS  100 
PASS MARKS   50
DURATION    03.00HRS 


                 MARKS

1. Uniform & Grooming     : 10
2. Team Cleaning      : 20
3. Time & Motion Study Exercise    : 15
4. Devising / Designing Training Module   : 15
5. Inspection Checklist     : 10
6. Viva       : 20
7. Journal       : 10                     TOTAL       : 100

NOTE:

 1. Time limit of the examination should be strictly adhered to.
 2. Tasks should be limited to the syllabus




FINANCIAL MANAGEMENT

01 FINANCIAL MANAGEMENT  MEANING & SCOPE
A. Meaning of business finance
B. Meaning of financial management
C. Objectives of financial management

02 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

03 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
 
04 FUNDS FLOW ANALYSIS
A. Meaning of funds flow statement
B. Uses of funds flow statement
C. Preparation of funds flow statement
D. Treatment of provision for taxation and proposed dividends (as non-current liabilities
E. Practical problems

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

06 FINANCIAL PLANNING MEANING & SCOPE
A. Meaning of Financial Planning
B. Meaning of Financial Plan
C. Capitalisation
D. Practical problems

07 CAPITAL EXPENDITURE
A. Meaning of Capital Structure
B. Factors determining capital structure
C. Point of indifference
D. Practical problems

08 WORKING CAPITAL MANAGEMENT
A. Concept of working capital
B. Factors determining working capital needs
C. Over trading and under trading

09 BASICS OF CAPITAL BUDGETING
A. Importance of Capital Budgeting
B. Capital Budgeting appraising methods
C. Payback period
D. Average rate f return
E. Net Present Value
F. Profitability index
G. Internal rate of return
H. Practical problems


STRATEGIC MANAGEMENT

01 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

2. 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

03 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
 Market development
 Product development
 Concentric diversification
 Conglomerate diversification
 Horizontal diversification
 Joint Venture
 Retrenchment
 Divestitute
 Liquidation
 Combination

04 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)

05 POLICIES IN FUNCTIONAL AREAS
A. POLICY
B. PRODUCT POLICIES
C. PERSONNEL POLICIES
D. FINANCIAL POLICIES
E. MARKETING POLICIES
F. PUBLIC RELATION POLICIES

06 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




RESEARCH PROJECT (BHM309)

HOURS ALLOTED 15

  The objective of research is to seek answers to problems through application of scientific methodology which guarantees that information collected is reliable and unbiased.  This information is utilised to make conclusions and recommend solutions.  The elements that are to be kept in mind while undertaking research is deciding a relevant topic, feasibility, coverage, accuracy and research, objectivity and ethics. 

 In the SEM V, students will work closely with their supervisor and develop mutually working relationship to initiate the research which would involve preparing an outline and preliminary collection of data.  The supervisor will guide the student in framing and planning the research project and the methodology to be adopted in collection of data, through interviews, telephones, mailers etc. while the student on their part will expose themselves to research of the topic through meetings, interviews, internet search, library etc.  The student should generally produce all material in word processed or typed format so that the presentation is neat and legible.  Student must inform their supervisor or other people with whom their work is being discussed.  The research should be planned to minimise time wastage and a clear time scale should be put in place.  The research should really spell out the objective, its findings, the methodology adopted, its conclusions and recommendations.  The student and supervisor will work together to prepare synopsis of the research. 

 One hour per week has been allocated for the purpose and students alongwith the supervisor must regularly interact during this period.  The final preparation and presentation would be done during SEM VI before a panel of internal and external examiners through a report and viva voce. 















COVERAGE OF SPECIAL TOPICS  USING EXTERNAL GUEST AND EXPERT SPEAKERS

HOURS ALLOTED: 30

  As per teaching scheme, two hours per week have been allocated for External Guests as Expert Speakers to create a good academic interface with the industry.  This is an important activity to complement our existing faculty through inviting renowned industry experts to address specialised disciplines and investigate emerging business trends, techniques and innovative case-studies. 

GUIDELINES FOR USING EXTERNAL EXPERT SPEAKERS     
1. Before inviting the Speaker, make sure that they really are experts in the relevant subject.
2. Invite, if possible, Speakers who are not only experts in subjects but are also capable speakers.
3. If, although they are eminently suitable because of their expertise, they have poor presentation skills, offer them support.
4. Inform them in writing, and in clear unambiguous terms, of the aims and objectives of the session. 5. Discuss with them, then confirm in writing, specifically what you want them to cover: exactly how long they have to speak: and what questioning techniques will be employed – during and after the session.
6. Give them full information, in writing, about the starting time, the location, and the size and level of the participants. 
7. Confirm whether they will use aids and, if so, of what type(s) and how many.  Do they already have them, are they of acceptable quality: do they want any help in procuring them: do they want to use aids available with you.
8. Confirm whether they intend to use hand-outs: do they have them available: do they want any support in their production: when do they intent to use them.
9. Seek and confirm their views on the room layout – what type they would prefer or whether they have to accept the existing room layout.
10. Arrange a feed-back session with the participants – as you may want to use them again.

Maintain a record of the date, duration of the session and contact details of the Guest Speakers for future references which may be required by your institute and the NCHMCT. 

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