Lecture Plan Even Semester(2019-2020) H.M.

BHM & CT- 201 COMMUNICATION SKILLS

LESSON PLAN (MR.ASHISH SHARMA)

Unit -1 Communication –Meaning, Types And Process
1	Communication- Meaning, Significance and Scope
2	Communication Process
3	Communication Types-Upward & Downward
4	Communication Types- Horizontal, Vertical, And Diagonal
5	Communication Types -Verbal & Nonverbal
6	Communication Types -Oral & Written
7	Flow of Information in Hotel Organization
8	Role of Effective Organization
9	Barriers Of Communication
10	Discussion on Unit -1
Unit -2 Written Communication
11	Business Writing Principles for Clear Business Writing
12	Adoption of Principles
13	Word Selection & Sentence Construction
14	Drafting Effective Letters-Formats & Styles of Writing
15	Writing of Memos and Reports
16	Writing of Curriculum Vitae, E-Mail
17	Report Writing & Different Types of Reports
18	Discussion on Unit 2
Unit -3 Oral Communication
19	Dictation
20	Telephone Conversation
21	Public Speaking
22	Oral Reporting
23	Demonstration
24	Meeting
25	Process
26	Organization of Meeting
27	Discussion on Unit-3
Unit 4 Non-Verbal Communication
28	Importance
29	Body Language
30	Importance of Gestures in Communication
31	Reading Body Language
32	Body Language in Communication
33	Importance of Body Language in Hotel Industry
34	Discussion on Unit 4
Unit 5 Cross Cultural Communication
35	Concept of Culture
36	Functions of Culture
37	Impact of Culture in Communication
38	Cross –Cultural Communication
39	Important Expressions in Cross Cultural Communication
40	Barriers to Cross Cultural Communication
41	Discussion on Unit 5

LEC.NO	BHM 202 FRONT OFFICE (MR.ASHISH SHARMA)
UNIT 1.	TYPES OF ROOM AND TARIFF
1.	INTRODUCTION OF HOTEL INDUSTRY
2.	TYPES OF ACCOMAODATION IN FIVE STAR HOTEL
3.	DIFFERENT PLANS UESD IN HOTELS
4.	PRATICAL (ROLE PLAY OF RESERVATION PROCEDURE)
5.	PRATICAL( ROLE PLAY OF CHCEK IN PROCEDURE)
6.	TARIFF CARD AND BASIS OF CHARGING ROOM TARIFF
7.	DIFFERENT FACILITIES IN FIVE STAR HOTEL
8.	DISCUSSION OF UNIT 1
UNIT 2	FRONT OFFICE COMMUNICATION :
9.	INTRODUCTION OF COMMUNICATION
10.	MODES &CHANNELS OF COMMUNICATION
11.	COORDINATION WITH HOUSEKEEPING & SERVICE DEPARTMENT TO FRONT OFFICE
12.	COORDINATION WITH ENGNEERING AND MAINTENCE
13.	COORDINATION WITH MARKETING & PUBLIC RELATIONS
14.	PRACTICAL( ROLE PLAY OF PRE-REGISTRATION &REGISTARTION PROCEDURE
15.	FORMS AND FORMAT USED IN FRONTOFFICE.
16.	MAIL & MESSAGE HANDLING
17.	TELEPHONE ETIQUETUS
18.	DICUSSION ON UNIT II
UNIT III	FRONT OFFICE RESPONSIBILITIES
19.	DIFFERENT GUEST SERVICES
20.	FORMS AND FORMATS USED IN FRONT OFFICE
21.	PRATICAL (ROLE PLAY ON LUGGAGE HANDLING )
22.	DEALING EMERGENCY SITUATION :- MEDICAL
23.	DEALING EMERGENCY SITUATION :- DEATH
24.	DEALING EMERGENCY SITUATION :- THEFT AND ROBBERY
25.	DEALING EMERGENCY SITUATION :- FIRE & BOMB THREATS
26.	GUEST RELATIONS CONCEPT
27.	DISCUSSION ON UNIT III
UNIT IV	RESERVATION
28.	INTRODUCTION OF RESVERAVTION
29.	TYPES OF RESERVATION
30.	SOURCES OF RESERVATION
31.	PRATICAL :- ROLE PLAY ON MAIL & MESSAGE HANDLING
32.	PRATICAL :- ROLE PLAY ON PAGGING
33.	RESRVATION PROCEDURE OF INDIVIDUAL
34.	RESRVATION PROCEDURE OF GROUP AND CREW
35.	RESRVATION RECORDS
36.	RESRVATION REPORTS
37.	PRATICAL( ROLE PLAY ON RESRVATION PROCEDURE )
38.	DISCUSSION OF UNIT IV
UNIT V	REGISTRATION
39.	DIFFERENT ACTIVITIES DURING PRE- REGISTRATION
40	DIFFERENT REGISTRATION ACTIVITIES
41.	REGISTRATION RECORDS
42.	PROCEDURE OF ASSIGNING AND AALOTMENT OF ROOM TO THE GUEST
43.	DIFFERENT METHODS OF PAYMENT
44.	CHANGING OF ROOM PROCEDURE
45.	DISCUSSION OF UNIT V

BHM&Ct-203, Housekeeping Operation (Lesson Plan) (MR ASHISH SHARMA)
Unit-1, Guestroom Cleaning Procedure
1	Rules on Guest Floor
2	Procedure of entering room
3	Cleaning of guestroom
4	Cleaning of occupied room
5	Cleaning of departure room
6	Cleaning or vacant and VIP room
7	Evening service in guestroom
8	Making bed
9	Bathroom cleaning
10	Discuss on Unit-1
11	Class test
Unit-2, Public area cleaning
12	Introduction of public area
13	Cleaning of lobby
14	Cleaning of corridors and elevators
15	Cleaning of staircase
16	Cleaning of F&B outlet
17	Cleaning of back office
18	Cleaning of high traffic areas
19	Frequencies of cleaning-daily, periodic, special in public area
20	Discussion on unit-2
21	Class test
Unit-3, Pest Control
22	Introduction of pest control
23	Types of pesticide
24	Pest control programs
25	Pest control procedure
Unit-4, Care and cleaning of different surfaces
26	Care and cloning of metal
27	Glass, plastic
28	Wood and Wall finishes
29	Floor finishes, Ceramic tiles
30	Window and Table tops
31	Picture frame and Under bed
32	Carpets
33	Discussion of unit-4
34	Class test
Unit-5, Housekeeping supervision
35	Importance of inspection
36	Checklists for inspection
37	Special areas usually neglected where special attention is required
38	Discussion on unit-5
39	Class test
40	Final discussion on all units

	BHM&CT-204 FOOD & BEVERAGE PRODUCTION Lesson plan (MR. DINESH KUMAR)
Lesson Number	Topics
	Unit-1
1	· Cooking-Meaning, Aims & Objectives
2	· Introduction and history of Indian cuisine
3	· Introduction and history of French cuisine
4	· Introduction and history of Chinese cuisine
5	· Types of equipment’s used in cooking and their selection criteria
6	· Demonstration of kitchen equipment’s in kitchen lab
7	· Kitchen organization structure of a large hotel
8	· Duties and responsibilities of various job position
9	Qualities of good Food Production employee
10	Culinary terms
11	Discussion on unit-1


Unit-II
12	· Introduction to Cooking Ingredients
13	Types and their uses
14	Techniques of pre-preparation
15	Basic vegetable cuts.
16	Cooking methods-types
17	· Cooking methods- uses
18	· Effect of cooking on constituents of food.
19	· Discussion on unit-2
Unit-III
20	· Introduction to Stocks
21	Types of stocks
22	Recipes of stocks
23	Care &uses of stocks
24	Preparation of stocks in kitchen lab
25	Basic Soups
26	Types of soups
27	Recipes of soups
28	Preparation of soups in kitchen lab
29	Sauces & their types
30	Recipes of sauces
31	Preparation of sauces in kitchen lab
32	Lamb/Mutton introduction
33	Poultry-Introduction &types
34	Their cuts and standard weights
35	selection criteria of poultry
36	Fish and Shellfish
37	Types& their cuts
38	selection criteria of fish
39	Discussion on unit-3
	UNIT-IV
40	· Introduction to egg
41	Parts of egg & selection criteria
42	Uses of eggs
43	Eggs preparation in kitchen lab
44	Bakery-Introduction
45	Ingredientsused in bakery
46	· Types of dough/pastry
47	· Bread making and their faults
48	Cake making and their faults
49	Baking of breads in kitchen lab
50	Cake making in kitchen lab
51	Discussion on unit-4

BHM & CT – 205 FOOD& BEVERAGE SERVICE

LESSON PLAN

(MR.DINESH KUMAR)

Unit -1 Meals During The Day
1	Concept & Types of Meals
2	Breakfast
3	Types of Breakfast
4	Service of Breakfast-Methods
5	Brunch
6	Lunch
7	High-Tea
8	Dinner & Supper
9	Elevenses and Others
10	Discussion on Unit -1
Unit -2 Menu Planning
11	Origin of Menu, Types- A La Carte & Table D Hote
12	Menu Planning
13	French Names of Dishes & Other Menu Terms
14	Menu Design
15	Classical French Menu
16	Classical Food & Its Accompaniments with Cover
17	Indian Regional Dishes, Accompaniments & Service
18	Discussion on Unit 2
Unit -3 Room Service
19	Introduction, General Principles & Pitfalls to be avoided
20	Cycle of Service Scheduling and Staffing
21	Room Service Menu Planning
22	Forms & Formats
23	Order Taking, Thumb Rules, Suggestive Selling, Breakfast Cards
24	Layout & Set-Up of Common Meals
25	Use of Technology for Room Service
26	Time Management & Lead Time from Order Taking to Clearance
27	Discussion on Unit-3
Unit 4 Non-Alcoholic Beverages, Cheese & Tobacco
28	Classification Non-Alcoholic Beverages
29	Hot Beverages-Types, Production, Service
30	Cold Beverages- Types, Production & Service
31	Table Cheese- Introduction, Types, Production, Brands & Service, Storage
32	Tobacco-History, Processing Of Cigarettes,
33	Pipe Tobacco & Cigar- Shapes/Sizes/Colours
34	Storage-Cigars & Cigarettes
35	Discussion on Unit 4
Unit 5 Control Methods
36	Introduction -Billing Methods-Duplicate & Triplicate System
37	Kot’s& Bot’s
38	Computerized Kot’s&Pda’s
39	Functions of Control System
40	Control Cycle & Monitoring
41	Discussion on Unit 5

BHM-207, Basics of Computer (Lesson Plan) Mrs. Richa
Lessons	Detail
Unit-1, Introduction to Computer
1	Introduction to Computer
2	Characteristics and Component of Computers
3	Various types of Storage Device
4	Different units of Computers
5	Application and utilization of Computers in Hotel Industry
6	Scopes of Computer in Hospitality Industry
7	Prospective of Computers in Hospitality Industry
8	Class test
Unit-2, Internet
9	Concept of Internet
10	Use of Internet
11	Domain, Internet Server
12	Establishing Connectivity on the Internet
13	Types of Internet Providers
14	Procedure of opening email account
15	Searching information through internet
16	World Wide Web
17	Search Engine and web browsers
	Class test
Unit-3, Management Information System
18	Introduction of MIS
19	MIS Prospective and Scope
20	Classification of MIS
21	Resources and activities in MIS
22	MIS need integrated functions and business process
23	Types of Business process
24	Strategic level, Knowledge level, Operational level of MIS
	Class test
Unit-4, E-Commerce
25	Concept of E-Commerce (meaning and definition)
26	Features and functions of E-Commerce
27	Traditional commerce’s practices v/s E-Commerce Practices
28	Limitation of E-Commerce
29	Precautions for secure E-Commerce
30	Types of E-Commerce-B2B, C2C, B2C
31	Class test
Unit-5, ICT and Emerging technology
32	Introduction to ICT
33	Definition and Meaning of ICT in Hospitality Sector
34	Utilization of ICT in Accommodation establishment
35	Strategic role of ICT for Hotels
36	Concept of E-Hospitality
37	Issue related with the future of E-Hospitality in India
38	Final discussion on all units
39	Class test

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