Bachelor of Hotel Management

Introduction to Hotel Industry, To Define Target Market & explain intangibility of service and potential, Advantages & Disadvantages of different types of Hotel Ownerships & Affiliations to describe the Introduction of Automation of Hotels
To define mission and create organization charts, classify the Hotel’s functional areas and discuss,

The nature and uses of Job Description/Specification, Classification of Hotels To Describe the various F.O Dept and describe how the organization is likely to differ in large and small hotels, Types of Rooms, Tariff Structure & plans, Sections of F.O and their Importance.

To Introduce the Historical progression leading to modern cookery, History of cooking, Aims & Objective, Cooking –art or science To impart knowledge about different kitchen equipment, Heavy and Light equipment, Utensils & Knives, Care & maintenance, Use To impart Knowledge of various culinary terms, level of skill, attitude towards work,behaviour& personal hygiene, Western & Culinary terms, Personal grooming, hygiene & uniform, Do’s and don’ts while working in the kitchen To understand the functioning of Food Production Dept.

Organizational structure, Layout, Duties & responsibilities, Interdepartmental relations Foundation ingredients & their role in F.P, Composition of different ingredients & the action of heat on fat, carbohydrates, proteins, vitamins & minerals. Classification of cooking factors, Classification according to function like – fats, raising agents, sweetening agents, egg, liquids/stock flavouring & seasoning, thickening