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

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Lecture Plan Even Semester(2019-2020)


Time Table Even Semester(2019-2020)

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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