People's Group::People's Institute of Hotel Management, Catering Technology & Applied Nutrition



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Approved by AICTE, New Delhi and Affiliated by Barkatullah University, Bhopal

CURRICULUM

1.(i)BHMCT (Semester – I)

BHMCT (Semester – I)
Course Code	Course Title
BHM011	Food Production
BHM021	Food & Beverage Service
BHM031	Hotel Housekeeping
BHM041	Front Office Operations
BHM051	French
BHM061	Accounts
BHM071	Nutrition

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHM011	Food Production	60	70	70	200
BHM021	Food & Beverage Service	60	70	70	200
BHM031	Hotel Housekeeping	60	70	70	200
BHM041	Front Office Operations	60	70	70	200
BHM051	French	-	50	-	50
BHM061	Accounts	-	50	-	50
BHM071	Nutrition	-	50	-	50
Total					950

1.(ii)BHMCT (Semester – II)

BHMCT (Semester – II)
Course Code	Course Title
BHM012	Food Production & Patisserie
BHM022	Food & Beverage Service
BHM032	Hotel Housekeeping
BHM042	Front Office Operations
BHM052	French
BHM062	Accounts
BHM082	Food Science

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHM012	Food Production & Patisserie	60	70	70	200
BHM022	Food & Beverage Service	60	70	70	200
BHM032	Hotel Housekeeping	60	70	70	200
BHM042	Front Office Operations	60	70	70	200
BHM052	French	-	50	-	50
BHM062	Accounts	-	50	-	50
BHM082	Food Science	-	50	-	50
Total					950

1.(iii)BHMCT (Semester – III)

BHMCT (Semester – III)
Course Code	Course Title
BHM013	Food Production & Patisserie
BHM023	Food & Beverage Service
BHM033	Hotel Housekeeping
BHM043	Front Office Operations & Management
BHM053	French
BHM093	Computer Applications
BHM103	Introduction to Management Concepts

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHM013	Food Production & Patisserie	60	70	70	200
BHM023	Food & Beverage Service	60	70	70	200
BHM033	Hotel Housekeeping	60	70	70	200
BHM043	Front Office Operations & Management	60	70	70	200
BHM053	French	-	50	-	50
BHM093	Computer Application	-	50	50	100
BHM103	Introduction To Management Concepts	-	50	-	50
Total					1000

1.(iv)BHMCT (Semester – IV)

BHMCT (Semester – IV)
Course Code	Course Title
BHM014	Patisserie & Food Production Management
BHM024	Food & Beverage Service
BHM034	Hotel Housekeeping Management
BHM044	Front Office Operations & Management
BHM054	French
BHM094	Computer Applications
BHM104	Principles of Maintenance

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHM014	Patisserie & Food Production Management	60	70	70	200
BHM024	Food & Beverage Service	60	70	70	200
BHM034	Hotel Housekeeping Management	60	70	70	200
BHM044	Front Office Operations & Management	60	70	70	200
BHM054	French	-	50	-	50
BHM094	Computer Application	-	50	50	100
BHM114	Principles of Maintenance	-	50	-	50
Total					1000

1.(v)BHMCT (Semester – V)

BHMCT (Semester – V)
Course Code	Course Title
BHM015	Food Production & Management
BHM025	Food & Beverage Service & Management
BHM095	Computer Application
BHM115	Utility Management
BHM125	Hotel Law
BHM135	Tourism
BHM145	Finance Management

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHM015	Food Production & Management	60	70	70	200
BHM025	Food & Beverage Service and Management	60	70	70	200
BHM095	Computer Application	-	50	50	100
BHM115	Utility Management	-	50	-	50
BHM125	Hotel Law	-	50	-	50
BHM135	Tourism	-	50	-	50
BHM145	Finance Management	-	50	-	50
Total					700

1.(vi)BHMCT (Semester – VI)

BHMCT (Semester – VI)
Course Code	Course Title
BHM156	Industrial Training

Code

Subject

Assessment Scheme

BHM156

Industrial Training
a. Training Report / Log Book
b. Viva-Voce
c. Presentation
d. Case

300
100
50
50

Total

500

1.(vii)BHMCT (Semester – VII)

BHMCT (Semester – VII)
Course Code	Course Title
BHM097	Computer Application
BHM167	Guidelines & Rules Regarding
BHM095	Selection of Elective
	Elective A Paper – I
	Paper – II
	Elective B Paper – I
	Paper – II
BHM177	Research Project
BHM187	Human Resource Management
BHM197	Hospitality Marketing Management

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th. Proj.	Sem-End Pr. Viva	Total
BHM097	Computer Application	-	50	50	100
BHM167	Elective - I	25	50	50	125
	Elective - II	25	50	-	75
BHM177	Research Project	-	70	30	100
BHM187	Human Resource Management	-	50	-	50
BHM197	Hospitality Marketing Management	-	50	-	50
Total					500

1.(viii)BHMCT (Semester – VIII)

BHMCT (Semester – VIII)
Course Code	Course Title
BHM208	Elective Paper – III Project
BHM218	Total Quality Management
BHM228	Hotel Information System
BHM238	Decision Making Skills
BHM248	Managerial Communication
BHM258	Entrepreneurship

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th./ Proj.	Sem-End Pr./ Viva	Total
BHM208	Elective Based Project	-	70	30	100
BHM218	Total Quality Management	-	50	-	50
BHM228	Hotel Information System	-	50	50	100
BHM238	Decision Making Skills	-	50	-	50
BHM248	Managerial Communication	-	50	50	100
BHM258	Entrepreneurship	-	50	-	50
Total					450

2.(i)BHTM (Semester – I)

Code	Subject
Code	Subject
BHTM01	Food Production & Patisserie – I
BHTM02	Food & Beverage Service - I
BHTM03	Front Office Operations - I
BHTM04	Hotel Housekeeping - I
BHTM05	Accounts – I
BHTM06	Nutrition
BHTM07	Hospitality & Tourism Products & Services
BHTM08	French for Hotel & Tourism (Optional)

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHTM01	Food Production & Patisserie – I	60	70	70	200
BHTM02	Food & Beverage Service - I	60	70	70	200
BHTM03	Front Office Operations - I	60	70	70	200
BHTM04	Hotel Housekeeping - I	60	70	70	200
BHTM05	Accounts – I	50	50	-	100
BHTM06	Nutrition	50	50	-	100
BHTM07	Hospitality & Tourism Products & Services	50	50	-	100
BHTM08	French for Hotel & Tourism (Optional)	50	50	-	100
Total					1200

Note: (1200 for 8 subjects and 1150 for 7 subjects, French being optional subject)

2.(ii)BHTM (Semester – II)

Code	Subject
Code	Subject
BHTM01	Food Production & Patisserie – II
BHTM02	Food & Beverage Service - II
BHTM03	Front Office Operations - II
BHTM04	Hotel Housekeeping - II
BHTM05	Accounts – II
BHTM08	French for Hotel & Tourism (Optional)
BHTM09	Principles of Management
BHTM10	Tourism & Economics

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHTM01	Food Production & Patisserie – II	60	70	70	200
BHTM02	Food & Beverage Service - II	60	70	70	200
BHTM03	Front Office Operations - II	60	70	70	200
BHTM04	Hotel Housekeeping - II	60	70	70	200
BHTM05	Accounts – II	50	50	-	100
BHTM08	French for Hotel & Tourism (Optional)	50	50	-	100
BHTM09	Principles of Management	50	50	-	100
BHTM10	Tourism & Economics	50	50	-	100
Total					1200

Note: (1200 for 8 subjects and 1150 for 7 subjects, French being optional subject)

2.(iii)BHTM (Semester – III)

Code	Subject
Code	Subject
BHTM01	Food Production & Patisserie – III
BHTM02	Food & Beverage Service - III
BHTM03	Front Office Operations - III
BHTM04	Hotel Housekeeping - III
BHTM08	French for Hotel & Tourism (Optional)
BHTM11	Hotel Engineering & Maintenance
BHTM12	Computer Applications - I
BHTM13	Hospitality & Tourism Operations - I

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHTM01	Food Production & Patisserie – III	60	70	70	200
BHTM02	Food & Beverage Service - III	60	70	70	200
BHTM03	Front Office Operations - III	60	70	70	200
BHTM04	Hotel Housekeeping - III	60	70	70	200
BHTM08	French for Hotel & Tourism (Optional)	50	50	-	100
BHTM11	Hotel Engineering & Maintenance	50	50	-	100
BHTM12	Computer Applications - I	50	50	50	150
BHTM13	Hospitality & Tourism Operations - I	50	50	-	100
Total					1250

Note: (1250 for 8 subjects and 1200 for 7 subjects, French being optional subject)

2.(iv)BHTM (Semester – IV)

Code	Subject
Code	Subject
BHTM01	Food Production & Patisserie – IV
BHTM02	Food & Beverage Service – IV
BHTM03	Front Office Operations – IV
BHTM04	Hotel Housekeeping – IV
BHTM08	French for Hotel & Tourism (Optional)
BHTM12	Computer Applications - II
BHTM13	Hospitality & Tourism Operations - II
BHTM14	Food Science

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHTM01	Food Production & Patisserie – IV	60	70	70	200
BHTM02	Food & Beverage Service – IV	60	70	70	200
BHTM03	Front Office Operations – IV	60	70	70	200
BHTM04	Hotel Housekeeping – IV	60	70	70	200
BHTM08	French for Hotel & Tourism (Optional)	50	50	-	100
BHTM12	Computer Applications - II	50	50	50	150
BHTM13	Hospitality & Tourism Operations - II	50	50	-	100
BHTM14	Food Science	50	50	-	100
Total					1250

Note: (1250 for 8 subjects and 1200 for 7 subjects, French being optional subject)

2.(v)BHTM (Semester –V)

Code	Subject
Code	Subject
BHTM15	Food & Beverage Operations & Management – I (Elective Course)
BHTM16	Accommodation Operations & Management – I (Elective Course)
BHTM17	Hospitality & Tourism Marketing
BHTM18	Hospitality & Tourism Laws
BHTM19	Events Management
BHTM08	French for Hotel & Tourism Industry (Optional)
BHTM20	Utility Management in Hotel & Tourism Industry
BHTM21	Managerial Communication & Decision Making Skills

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHTM15	Food & Beverage Operations & Management – I (Elective Course)	60	70	70	200
BHTM16	Accommodation Operations & Management – I (Elective Course)	60	70	70	200
BHTM17	Hospitality & Tourism Marketing	50	50	-	100
BHTM18	Hospitality & Tourism Laws	50	50	-	100
BHTM19	Events Management	50	50	-	100
BHTM08	French for Hotel & Tourism Industry (Optional)	50	50	-	100
BHTM20	Utility Management in Hotel & Tourism Industry	50	50	-	100
BHTM21	Managerial Communication & Decision Making Skills	50	50	-	100
Total					1000

Note: (1000 for 8 subjects and 900 for 6 subjects, French being optional subject and choice of subjects with only one elective course)

2.(vi)BHTM (Semester – VI) (Divided into sixteen weeks of classes and sixteen weeks of Industrial Training)

Code	Subject
Code	Subject
BHTM15	Food & Beverage Operations & Management – II (Continuity of Elective Course)
BHTM16	Accommodation Operations & Management – II (Continuity of Elective Course)
BHTM22	Finance Management
BHTM23	Human Resource Development in Hospitality & Industry
BHTM24	Project Work
BHTM25	Entrepreneurship

Code	Subject	Assessment Scheme
Code	Subject	Int.	Sem-End Th.	Sem-End Pr.	Total
BHTM15	Food & Beverage Operations & Management – II (Continuity of Elective Course)	60	70	70	200
BHTM16	Accommodation Operations & Management – II (Continuity of Elective Course)	60	70	70	200
BHTM22	Finance Management	50	50	-	100
BHTM23	Human Resource Development in Hospitality & Industry	50	50	-	100
BHTM24	Project Work	100	-	-	100
BHTM25	Entrepreneurship	50	50	-	100
Total					800

Note: (800 for 6 subjects and 750 for 5 subjects with one elective course)

3.MBA in Hospitality & Tourism Management

Semester – I

Semester –II

Code	Subjects	Hrs Per Week		Term Marks
		Theory	Practical	Theory	Practical
MBAHTM37	Management functions & Organisational behaviour in Hospitality & Tourism	4	-	100	-
MBAHTM38	Accomadation Management - I	4	6	100	100
MBAHTM39	Food & Beverage Management -I	4	6	100	100
MBAHTM40	Fundamentals of Food Science, Nutiition & Dietetics Management	2	-	100	-
MBAHTM41	Course work in Tourism-Phenomenon & Systems	4	-	50	-
MBAHTM42	Information Management & Information System in Hospitality & Tourism	4	-	50	-
Total		22	12	*500*	200
Grand Total		34 Hours		*700*

Code	Subjects	Hrs Per Week		Term Marks
		Theory	Practical	Theory	Practical
MBAHTM43	Human Resource Planmng & Development in Hospitality & Tourism	4	-	100	-
MBAHTM44	Accomadation Management - II	4	6	100	100
MBAHTM45	Food & Beverage Management -II	4	6	100	100
MBAHTM46	Marketing Management for Hospitality & Tourism Managers	4	-	100	-
MBAHTM47	Tourism Planning &: Development	4	-	50	-
MBAHTM48	Communication & soft skills:	2	-	50	-
Total		22	12	*500*	200
Grand Total		34 Hours		700

Semester – III

Semester – IV

Code	Subjects	Hrs Per Week		Term Marks
		Theory	Practical	Theory	Practical
MBAHTM49	Managing Personnel in Hospitality & Tourism	4	-	100	-
MBAHTM50	Accounts, Finance & Working capital for Hospitality & Tourism Managers	4	-	100	-
MBAHTM51	Hospitality & Tourism Law	4	-	50	-
MBAHTM52	Applied operations research (Hospitality & Tourism)	4	-	50	-
MBAHTM53	Facilities Design & Management	4	-	50	-
MBAHTM54	Sales & Advertisement Management in Hospitality & Tourismi	4	-	100	-
MBAHTM55	French for Hospitality & Tourism	4	-	5O	-
Total		28	-	500	-
Grand Total		28 Hours		500

Code	Subjects	Hrs Per Week		Term Marks
		Theory	Practical	Theory	Practical
MBAHTM56	Toursim lmpacts	2	-	50	-
MBAHTM57	Toursim Products - Design Development	4	-	100	-
MBAHTM58	Events Management & MICE	4	-	100	-
MBAHTM59	Strategic Management	4	-	100	-
MBAHTM60	Industrial Exposure Training	-	3 Weeks	-	100
MBAHTM61l	Research Basecl Proiect Work	-	-	-	100
MBAHTM.62	Workshop on executive communication	4	-	50
Total		18	-	400	200
Grand Total		18 Hours		600
Total Subjects in all 4 semester is 26

4. Diploma in Food Production, Patisserie and Culinary Arts (DFPP)

Teaching Scheme for Term – I (12 Weeks)

Examination Scheme for DFPP (Term-I)

Code	Subject	Hrs Per Week
Code	Subject	Theory	Practical
DFPP01	Cookery & larder Theory – I	2	-
DFPP02	Cookery & larder Practical – I	-	12
DFPP03	Bakery & Patisserie Theory – I	2	-
DFPP04	Bakery & Patisserie Practical – I	-	6
DFPP05	Food Hygiene	1	-
DFPP06	Kitchen Equipments & Maintenance	1	-
Total		6	18
Grand Total		24 Hrs

Code	Subject	Term Marks
Code	Subject	Theory	Practical
DFPP01	Cookery & larder Theory – I	50	-
DFPP02	Cookery & larder Practical – I	-	100
DFPP03	Bakery & Patisserie Theory – I	50	-
DFPP04	Bakery & Patisserie Practical – I	-	100
DFPP05	Food Hygiene	50	-
DFPP06	Kitchen Equipments & Maintenance	50	-
Total		200	200
Grand Total		400

Term marks will comprise 30% incourse and 70% term end exam marks.

Teaching Scheme for Term – II (12 Weeks)

Examination Scheme for DFPP (Term-II)

Code	Subject	Hrs Per Week
Code	Subject	Theory	Practical
DFPP07	Cookery & larder Theory – II	2	-
DFPP08	Cookery & larder Practical – II	-	12
DFPP09	Bakery & Patisserie Theory – II	2	-
DFPP10	Bakery & Patisserie Practical – II	-	6
DFPP11	Menu Planning & Costing	1	-
DFPP12	Kitchen Design & Stores	1	-
Total		6	18
Grand Total		24 Hrs

Code	Subject	Term Marks
Code	Subject	Theory	Practical
DFPP07	Cookery & larder Theory – II	50	-
DFPP08	Cookery & larder Practical – II	-	100
DFPP09	Bakery & Patisserie Theory – II	50	-
DFPP10	Bakery & Patisserie Practical – II	-	100
DFPP11	Menu Planning & Costing	50	-
DFPP12	Kitchen Design & Stores	50	-
Total		200	200
Grand Total		400

5.Diploma in Accommodation Operations and Management (DAOM)

Teaching Scheme for Term - I (12 Weeks)

Examination Scheme for DAOM (Term-I)

Code	Subject	Hrs Per Week
Code	Subject	Theory	Practical
DAOM13	Hotel Industry Introduction Theory	2	-
DAOM14	Hotel Front Office Theory	2	-
DAOM15	Hotel Front Office Operations Theory - I	4	-
DAOM16	Hotel Front Office Practical - I	-	6
DAOM17	Hotel Front Office Operations Theory – II	4	-
DAOM18	Hotel Front Office Practical - II	-	6
Total		12	12
Grand Total		24 Hrs

Code	Subject	Term Marks
Code	Subject	Theory	Practical
DAOM13	Hotel Industry Introduction Theory	50	-
DAOM14	Hotel Front Office Theory	50	-
DAOM15	Hotel Front Office Operations Theory - I	50	-
DAOM16	Hotel Front Office Practical - I	-	100
DAOM17	Hotel Front Office Operations Theory – II	50	-
DAOM18	Hotel Front Office Practical - II	-	100
Total		200	200
Grand Total		400

Teaching Scheme for Term – II (12 Weeks)

Examination Scheme for DAOM (Term-II)

Code	Subject	Hrs Per Week
Code	Subject	Theory	Practical
DAOM19	Hotel Housekeeping Introduction Theory	2	-
DAOM20	Hotel Housekeeping Practices Theory	2	-
DAOM21	Hotel Housekeeping Operations Theory - I	4	-
DAOM22	Hotel Housekeeping Practical - I	-	6
DAOM23	Hotel Housekeeping Operations Theory - II	4	-
DAOM24	Hotel Housekeeping Practical - II	-	6
Total		12	12
Grand Total		24 Hrs

Code	Subject	Term Marks
Code	Subject	Theory	Practical
DAOM19	Hotel Housekeeping Introduction Theory	50	-
DAOM20	Hotel Housekeeping Practices Theory	50	-
DAOM21	Hotel Housekeeping Operations Theory - I	50	-
DAOM22	Hotel Housekeeping Practical - I	-	100
DAOM23	Hotel Housekeeping Operations Theory - II	50	-
DAOM24	Hotel Housekeeping Practical - II	-	100
Total		200	200
Grand Total		400

Term marks will comprise 30% incourse and 70% term end exam marks

6.Diploma in Food & Beverage Operations & Management (DFBOM)

Teaching Scheme for Term – I (12 Weeks)

Examination Scheme for DFBOM (Term-I)

Code	Subject	Hrs Per Week
Code	Subject	Theory	Practical
DFBOM25	Introduction to Food & Beverage Service	2	-
DFBOM26	Food Service Theory	4	-
DFBOM27	Food Service Practical - I	-	6
DFBOM28	Beverage Service Theory	4	-
DFBOM29	Beverage Service Practical - II	-	6
DFBOM30	Food & Beverage Service Skills and Attitudes	2	-
Total		12	12
Grand Total		24 Hrs

Code	Subject	Term Marks
Code	Subject	Theory	Practical
DFBOM25	Introduction to Food & Beverage Service	50	-
DFBOM26	Food Service Theory	50	-
DFBOM27	Food Service Practical - I	-	100
DFBOM28	Beverage Service Theory	50	-
DFBOM29	Beverage Service Practical - II	-	100
DFBOM30	Food & Beverage Service Skills and Attitudes	50	-
Total		200	200
Grand Total		400

Teaching Scheme for Term – II (12 Weeks)

Examination Scheme for DFBOM (Term-II)

Code	Subject	Hrs Per Week
Code	Subject	Theory	Practical
DFBOM31	Food & Beverage Operations Theory – I	4	-
DFBOM32	Food & Beverage Operations Practical - I	-	6
DFBOM33	Food & Beverage Operations Theory – II	4	-
DFBOM34	Food & Beverage Operations Practical - II	-	6
DFBOM35	Food & Beverage Terminology & Knowledge	2	-
DFBOM36	Food & Beverage Salesmanship	2	-
Total		12	12
Grand Total		24 Hrs

Code	Subject	Term Marks
Code	Subject	Theory	Practical
DFBOM31	Food & Beverage Operations Theory – I	50	-
DFBOM32	Food & Beverage Operations Practical - II	-	100
DFBOM33	Food & Beverage Operations Theory – II	50	-
DFBOM34	Food & Beverage Operations Practical - II	-	100
DFBOM35	Food & Beverage Terminology & Knowledge	50	-
DFBOM36	Food & Beverage Salesmanship	50	-
Total		200	200
Grand Total		400

Term marks will comprise 30% incourse and 70% term end exam marks.