B.Sc.1st Year 2nd SEMESTER Syllabus JNU

 

BHA201- FOUNDATION COURSE IN FOOD PRODUCTION-II (THEORY)

Unit 1: MENU MANAGEMENT- a) Arrangement of resources b) Efficient use of resources c) Menu building d) Recipe

writing e) Food cost f) Menu costing g) Quality control principles. INVENTORY CONTROL- a) Standard recipes b)

Standard yield c) Food storage

Unit 2: MEAT COOKERY- a) Composition, structure and basic quality factors b) Cuts of Meat c) Variety meats (offals)

d) Poultry. RICE, CEREALS & PULSES- a) Introduction b) Classification and identification c) Cooking of rice, cereals

and pulses, d) Varieties of rice and other cereals

Unit 3: CONFECTIONERY –a) Flour Based b) Sugar Based c) Pie Doughs d) Basic Pastries e) Shortcrust, Laminated, Choux, Danish f) Meringue

Unit 4: DAIRY PRODUCTS: - a) Milk, Butter, Cream, Cheese b) Ghee and Cottage Cheese c) Storage. NON-DAIRY

ALTERNATIVES- a) Nut milk (Almond, Cashew, etc.) b) Coconut milk c) Soya milk d) Rice milk

Unit 5: BASIC INDIAN COOKERY - CONDIMENTS & SPICES-a) Introduction to Indian spices & vegetables b) Role

of spices in Indian cookery. MASALAS- a) Blending of spices b) Different masalas used in Indian cookery (Wet & Dry

masalas) c) Composition of different masalas d) Varieties of masalas available in regional areas e) Special masala

blends, Introduction to Indian Cookery: - a) Historical Background b) Culture c) Religion d) Equipment e) Staple diets

 

 

 

BHA203- FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE-II (THEORY)

Unit 1: NON – ALCOHOLIC BEVERAGES-Classification (Nourishing, stimulating & refreshing beverages). Tea-a)

Origin & manufacturer b) Types & brands. Coffee- a) Origin & manufacturer b) Types & brands. Juices & soft drinks.

Cocoa & malted beverages. Expansion & Growth (Local Players). Local beverages:- Lassi, Jal jeera, Aam ka

panna, Thandai, Buttermilk, Kokum, Panagam & Sherbet

Unit 2: EXECUTIVE BAR- a) Introduction, definitions & licenses b) Bar layout – Physical layout of bar c) Bar stock –

Alcoholic & non- alcoholic beverages available. d) Bar equipment e) bar card. ALCOHOLIC BEVERAGES-a)

Introduction, definition & classification b) Production of alcohol- Fermentation process & Distillation process

Unit 3: WINES- a) Definition & history b) Classification & production with examples (Table/still/natural, Sparkling, and

Fortified & Aromatized) c) Vine species & grape varieties d) Old world wines (France & Italy – famous wines from these

countries, wine regions, wine laws, Spain, Germany & Portugal). New world wines – Famous wines of USA, Australia

& New Zealand, India, Chile & Argentina, South Africa; Storage of wines, Food & Wine Harmony-Traditional

/contemporary

Unit 4: BEER- Introduction & definition-Types of beer, Storage. Other fermented beverages (Cider, Sake, Perry, Mead,

Toddy, Fenny, Pulque) SPIRITS- Introduction, definition, classification & popular brands of: Whisky, Rum, Gin, Brandy,

Vodka, Tequila, Other spirits (Absinthe, Aquavit, Pastis, Schnapps, Arrack, Mezcal. Different proof systems

(Definitions)-American proof, British proof (Sikes scale) & Gay Loussac (OIML Scale). Cigars-Cigars – Shapes, sizes,

parts & colors & brand names.; Care & storage of cigar

Unit 5: APERITIF- a) Introduction & definition b) Popular types of aperitifs (Vermouth (Definition, types & brand names)

& Bitters (Definition, types & brand names) LIQUEURS- a) Definition & history b) Broad categories of liqueurs (Herbs,

Citrus, Fruit, Bean & Kernel) c) Popular liqueurs (Name, color, predominant flavor & country of origin). COCKTAILS &

MIXED DRINKS- Definition & history, Classification. Recipe, preparation & service of popular cocktails (Pink gin, Mojito,

Martini – Dry & Sweet, Manhattan – Dry & Sweet, Dubonnet, Rob-Roy, Bronx, White lady, Pink lady, Sidecar, Bacardi,

Alexander, Tom Collins, Gin fizz, Flips, Noggs, Champagne cocktail, Between the sheets, Daiquiri, Bloody Mary,

Screwdriver, Tequila sunrise, Gin sling, Planters punch, Singapore sling, Pina Colada, Rusty nail, B & B, Black Russian,

Margarita, Gimlet – Dry & Sweet, Cuba libre, Whisky sour, Blue lagoon – Harvey wall banger)

 

 

 

BHA205- FOUNDATION OF ROOMS DIVISION OPERATIONS-II (A) (THEORY)

Unit 1:- GUEST ACCOUNTING, FUNDAMENTALS (Folio, Voucher, Ledger, Accounts, POS).Creation & maintenance

of Accounts (Charge privileges, Cash & credit monitoring, Account maintenance & Record keeping systems)

TRACKING TRANSACTIONS- Cash payments, Charge purchase, Account corrections, Account allowance , Account

transfer Cash advance

Unit 2: DEPARTURE- I -Check out& settlement, Departure procedure, DFIT, FFIT, Group, VIP, Modes of payment

(Cash, Credit card, Bill to company, foreign currency & combined methods) DEPARTURE-II -Additional check out

options , Express checkout , Self-check- out, kiosk, interactive checkout, mobile app checkout , Late checkout.

Unit 3: POST DEPARTURE- Unpaid account balances, Account collection, Account ageing & Record generation.

NIGHT AUDIT –Importance, Role of night auditor & The night audit procedure

Unit 4: SITUATION HANDLING -EMERGENCY procedures (Medical, Fire, Robbery/ theft, Accident , Natural calamity,

Bomb threat & Terrorist attack) Guest safety & security- a) Electronic locking systems b) Surveillance & access

systems. EMERGING TRENDS IN ROOM’S DIVISION- a) Use of technology b) Product innovation

Unit 5: MIS- a) Importance b) Statistical ratios (Occupancy% , Multiple occupancy%, House count, Bed occupancy%

, Domestic occupancy%, Foreign occupancy %, Occupancy multiplier, ARR/ADR, ARG/ Rev PAC, RevPAR, Yield)

 

 

BHA205- FOUNDATION OF ROOMS DIVISION OPERATIONS -II B (THEORY)

Unit 1:- PUBLIC AREA – Upkeep and Maintenance-Introduction, a) Front of the house and back of the house b) Role

in creating first impression c) Frequency of cleaning various Front of the house (-Entrance, Main gate,-Periphery,-

Parking,-Landscaped areas,- Main porch ,Main door, Lobby, Public rest rooms, Executive Offices, Business Centre,

Elevators, Escalators, corridors and Staircases , F & B areas, Leisure areas), d) Frequency of Cleaning back of the

house areas (Employee cafeteria, Administration and Sales offices, Employee areas, Housekeeping areas).

SCHEDULE FOR PUBLIC AREA CLEANING -Problems faced during PA cleaning and their solutions

Unit 2:- CONTROL DESK- Importance, Opening the house, Reporting staff placement, Handover of each shift -Handling Keys & Key Control, Lost & found Procedure, Maintenance follow ups, Guest special request, Forms, Formats, records & registers maintained at control desk

 

Unit 3:- FABRIC CARE OPERATIONS- a) Linen room (Activities performed, Linen exchange procedures, Storage of

linen). b) Laundry (Types of Laundry, Services offered in a laundry i.e. Washing, Finishing , Dry Cleaning & Stain

Removal, Wash cycle for different Linen Items, Laundry Cycle in a hotel, Laundry equipments and machines, Laundry

Agents as per industry standards ( any five brands), International laundry symbols, Guest Laundry & Guest laundry

cycle with formats

Unit 4:- STAIN REMOVAL- a) Identification of stain b) Classification of stain based on the origin c) General Procedures

and precautions to be followed while removing stains from Fabrics. UNIFORM ROOM- a) Activities b) Uniform

Exchange procedure c) Advantages of providing uniforms to staff. Sewing room (Activities, Tools & Equipment)

Unit 5:- HORTICULTURE- a) Generic Care & Selection of indoor plants b) Flower Arrangement (Basic Ingredients

used, Types/ Styles of flower arrangement, Principles of flower arrangement & Conditioning of plant material).

Customization and personalization of guest rooms to enhance guest experience

 

BHA207 - HOTEL SECURITY

Unit 1: SECURITY & SAFETY-Definition, Differentiation between safety & security, Potential threats to the guests,

employees & property & Importance & advantages of security

Unit 2: SECURITY HIERARCHY-Hotel security hierarchy, Duties & responsibilities of different positions, Qualities of

security personnel, Role of hotel security & Employees security training & reviews. Security Systems & Equipment[1]Security equipment & its usage. Advanced Security systems (Integrated Surveillance System, Advanced lock, Access

control system), Security communication system & training.

Unit 3: SECURITY PROCEDURES & PROTOCOLS-Different security procedures & protocols (Scanty baggage, lost

& found & other scenarios), Securing Hotel premises (Swimming pool, Hotel entrance & periphery, Guest areas, Back

Area & entrance, Guestrooms, F & B outlets), Car Inspection, Baggage Scanning, Exit & Entrance Manning, Patrolling,

VIP security procedure, Fire Safety Procedure, Mock Fire Drills, Fire Fighting Equipment & Law enforcement liasoning

Unit 4: KEY CONTROL PROCEDURE-Various kinds of locks, Types of keys & Key control procedure

Unit 5: COMPREHENSIVE EMERGENCY SITUATION RESPONSE PLANS-Terror Attack Bomb Threat, Theft/Fraud,

Natural Disaster, Accident, Murder, Handling sickness/Injuries/Death & Cyber Crime

OR

BHA208-SUSTAINABLE TOURISM

Unit 1: INTRODUCTION TO SUSTAINABLE TOURISM- (Definition, Principles of sustainable tourism, Current issues

and trends, Concepts and benefits of Swachh Bharat Mission, Role of technology in sustainability practices)

Unit 2: ROLE OF SUSTAINABILITY IN HOSPITALITY INDUSTRY- (Sustainability management principles for hotels,

Sustainability management practices with a focus on continuous improvement, Reporting, communication and

promotion, Mandatory sustainability parameters for star classification of hotels in India & Cost-benefit analysis of

sustainable practices in hotels)

Unit 3: SOCIO-ECONOMIC IMPACTS- (Supporting local economic opportunities though jobs and partnerships,

Minimizing negative socio-economic impacts and avoiding harm, Responsibly promoting intangible heritage and

traditions)

Unit 4: ENVIRONMENTAL IMPACTS- (Conserving resources and improving efficiency, Reducing emissions and

minimising various types of pollution, Minimising single plastic usage, Supporting conservation and maximising benefits

for wild life and biodiversity protection)

Unit 5: DIFFERENT ENVIRONMENTAL ACCREDITATION CERTIFICATES FOR HOTELS/RESTAURANTS.

(Ecotel- 5 globes, LEED, TERI, ISO14001, BIO Hotels, Eco Hotels Certified, LEAF, Other accreditations, Green building concept)

 

BHA209-COMMUNICATION SKILLS-II

Unit 1: LISTENING: Listening to texts, listening to CDs, Trials of a good listener

Unit 2: THE PRONUNCIATION: Phonetic Symbols consonants & Vowels with illustrations in use. Listening &

Comprehension: Interpretation of texts based on the question-answer. Interaction among students

Unit 3: READING SKILLS: Techniques of reading. Reading comprehension of unseen pages, Identifying the context

& the central idea. Vocabulary & word formation: From different texts & dictionary.

Unit 4: BASIC GRAMMAR: Prescriptive/descriptive approaches grammaticality – acceptability –appropriateness[1]grammar in context- grammar in spoken & written. Practice: Exercise on different grammatical constructions,

Identification of the grammatical devices forms different texts like newspapers, poems, stories, etc.

Unit 5: WORDS & PHRASES used for conversation: Making statements, questions, order & suggestions – denying –

rejecting-disagreeing-possibility-ability, permission, obligations, etc. (Dialogues, Public speech & Telephonic Conversation)

 

BHA210-BASICS OF TOURISM

Unit 1: INTRODUCTION TO TOURISM Overview, Definition of Tourist, Tourism, Visitor, Excursionist, Inbound and

Outbound. Constituents of Tourism-Primary (Transportation, Accommodation, Food and Beverage, Entertainment

and attractions, information and shopping) & Secondary (Banks, Hospitals, Insurance Companies, Communication and

others

Unit 2: TRAVEL MOTIVATORS AND TOURISM PRODUCT-Business, Leisure, Religious, VFR, Adventure, Health,

etc. Tourism product of India- Beaches, Hill stations, wild Life sanctuaries and heritage. INTERMEDIARIES OF

TOURISM- Travel agents, Tour Operators, Escorts and guides & Online Travel Portals

Unit 3: IMPACT OF TOURISM AND MAINTAINING SUSTAINABILITY- Economic, Social, Cultural, Political &

Environmental. TOURISM ORGANISATIONS-International & Domestic. EMERGING TRENDS OF TOURISM

(Alternative Tourism) Special interest tourism: -Ecotourism, Senior citizen tourism, Wildlife tourism, Rural tourism,

Ethnic tourism & Space tourism

Unit 4: HOSPITALITY INDUSTRY-Overview of Hospitality, Brief history, Present scenario. Hospitality and Hotel

Industry-Hotel Industry as a part of Hospitality sector, Hotel core and support areas. Future trends in Hospitality

 

BHA211-APPLICATION OF COMPUTERS & IT (PRACTICAL)

Unit 1: COMPUTING: Concept of computing, Data and information; Computing Interfaces: Graphical User Interface

(GUI), Command Line Interface (CLI), Touch Interface, Natural Language Interface (NLI); data processing; applications

of computers in business.

COMPUTER NETWORKS: Meaning of computer network; objectives/ needs for networking; Applications of

networking; Basic Network Terminology; Types of Networks; Network Topologies; Distributed Computing: Client Server

Computing, Peer-to-peer Computing; Wireless Networking; Securing Networks: firewall.

BASIC INTERNET TERMINOLOGY: I.P. Address, Modem, Bandwidth, Routers, Gateways, Internet Service Provider

(ISP), World Wide Web (www), Browsers, Search Engines, Proxy Server, Intranet and Extranet; Basic Internet

Services; Internet Protocols: TCP/IP, FTP, HTTP(s), Uses of the Internet to Society; Cyber Security: Cryptography, digital signature

Unit 2: WORD PROCESSING -Introduction to word Processing, Word processing concepts, Use of Templates and styles, Working with word documents: Editing text, Find and replace text, Formatting, spell check, Autocorrect, Auto[1]text; Bullets and numbering, Tabs, Paragraph Formatting, Indent, Page Formatting, Header and footer, page break, table of contents, Tables: Inserting, filling and formatting a table; Inserting Pictures and Video; Mail Merge (including

linking with spreadsheet files as data source); Printing documents; Citations, references and Footnotes.

Unit 3- PREPARING PRESENTATIONS -Basics of presentations: Slides, Fonts, Drawing, Editing; Inserting: Tables, Images, texts, Symbols, hyperlinking, Media; Design; Transition; Animation; and Slideshow, exporting presentations as pdf handouts and videos.

Canva software- Using design tool, Making logo/poster/certificate and banners etc, Making Presentation

Unit 4: SPREADSHEET BASICS- Spreadsheet concepts, managing worksheets; formatting, conditional formatting,

Entering data, Editing, and Printing and Protecting worksheets; Handling operators in the formula, Projects involving multiple spreadsheets, Organizing Charts and graphs; Flash-fill; Working with Multiple worksheets; controlling worksheet views, naming cells and cell ranges. Spreadsheet functions: Mathematical, Statistical, Financial, Logical, Date and Time, Lookup andreference, Text functions and Error functions. Working with Data: Sort and filter; Consolidate; Tables; Pivot tables; What–if-analysis: Goal seek, Data tables and Scenario manager

Unit 5: SPREADSHEET PROJECTS[1]Creating business spreadsheet: Loan repayment scheduling; forecasting: stock prices, costs & revenues; Payrollstatements; handling annuities and unequal cash flows; Frequency distribution and its statistical parameters and break-even analysis.

New Trends- Introduction to Artificial Intelligence, Data Mining, ChatGPT, Brad AI