BHM 101: Hotel French
BriM l" Semester
Credits: i
Lecturc Hours:48
Course Objectives
After the completion of this course, the students will: develop basic listening, sfeaking, reading
and wdting skills in French: Understand French pronunciation and intonation system, formation
and meaning of French characters and recognize andwrite basic French characters.
Course Description
This course is an elementary course in which students will learn the basic conversational skills
in French. This course is designed for those students who wish to understand basic gesture,
culinary terms and other basic terminologies used in hotel industry.
Unit 1: General French 14 LHs
1.1 Introduction to French Language
1.2. Alphabet
1.3. Accents
1.4 Cardinal Numbers (0 to 100)
1.5 Time (24 hours)
1.6 Days, Months and Date
1.7 Basic Greetings, Expressions and Etiquettes
1.8 Family Members
1.9 Few Professions
1.10 Name of four Seasons
l.1l Weights & Measurements
Unit 2: Grammar 12 LHs
2.1 Subject Pronouns
Z.2Basic Verbs in Present Tense
2.3 Indefinite and Definite Articles
2.4Partitive Articles
2.5 Possessive Adjectives
2.6 Basic Prepositions
2.7 Simple Negation
2.8 Colours
2.9 Interrogation
Unit 3: Basic Conversation 1OLHs
3.1 Formation of Some Diaiogues Meeting a Friend
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3.2 Formation of Some Dialogues on Meeting a Stranger
3.3 Formation of Some Dialogues ofi Meeting on the Road Asking for Direction
3.4 Formation of Some Dialogues while receiving clients in a Restaurant
3.5 Formation of Some Dialogues while receiving Clients at Front Office in a Hotel
3.6 Formation of Some Dialogues while receiving a Phone Call
3.7 Self Introduction in Simple Way
Unit 4: Food & Beverage Service 4 LHs
4.1 Restaurant Brigade lTeam
4.2 Essential Restaurant Vocabularies
4.3 The French Classical Menu
4.4 Vocabularies related to Coffee
Unit 5: Food Production 8 LHs
5.1 The Kitchen Brigade lTeam
5.2Dairy Products, Herbs and Spices with Some Essential Ingredients used in Kitchen
5.3 Vegetables and Fruits
5.4 Vegetable Cuts
5.5 Fish, Poultry and Meat
5.6 Modem Types'of Menus and Few Dishes in French
5.7 Culinary Terms in French
REFERENCES
Dhoju, K. Hotel French, l" editi\: Dhoju Publication
Rdgine Merieux & Yves Loiseau, do nnexions Part lPublisher: Didier Publications
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BHM L02: Food Production and Patisserie I
BHM 1" Semester
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Course Objectives:
This course aims to make students understand both the theoretical knowledge and practical skill
of food production foundation basically in Western cookery and patisserie practiced in the hotel
and catering industry. This course reveals about the basic of Kitchen and Food knowledge
required for a smooth operation of food production establishment.
Course Description
This course presents a thorough and systematic coverage of theoretical and practical knowledge
of kitchen and its types with layout and brigade. It further dip into the aspects and essentiality of
Food hygiene and sanitation, Principle of cooking, Foundation of Continental cookery, Food
commodities and Basics on Bread.
Course Details
Unit 1: Kitchen & its TypeS, Layout and Brigade 3 LHs
Introduction of kitchen & its types, layout and brigade, Kitchen organization charts
classical & modern, duties & responsibilities.
Unit 2: Food Hygiene & Sanitation 2 LHs
Basics of Kitchen hygiene, Food hygiene & it rules, Food poisoning causes (Biological,
Chemical, Physical) and its preventive measures.
Unit 3: Principles of Cooking 5 LHs
Introduition of cooking, Ai-, and objectives of cooking, Transfer of heat, Methods of
cooking including moist heat and dry heat and the basic rules of cooking in different
methods, Heat effects on foods.
Unit 4: Foundations of Continental Cookery 7 LHs
Foundation of continental cookery (Stocks definition, types, preparation guidelines,
recipes, qualities) Sauces; reduction and glazes (definition, types of six mother sauces
and its recipe, derivatives, preparations and qualities, Thickening Agents) Soups
(definition, types, recipes, preparation, md making a good soup) Accompaniments
(definition and some examples), Garnishes (definition and some examples)
Unit 5: Food Commodities 4 LHs
Introduction of food commodities, Fruits & Vegetables, its types, Controlling the changes
in texture, flavor and nutrient loss, Milk, Milk treatment and Milk by product (Cream and
its types, Curd, Butter, Cheese and its types), Herbs and Spices.
Unit 6: Bread Fabrication 3 LHs
Understanding Baking, Ingredients used" in bread making, Principles. in bread making,
Faults in bread rXakirrg, Equipment used in bread making, Breads "Sworld (Brioche,
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Practical 24LHs
Three course Continental Menus 3 Nos.
Four course ContinentalMetru 5 Nos. (Three Common Salad)
Suggested Readtngt
Foskett, D. & Ceserani,Y. Theory of Caterlng* edition (1999). London: Book Power.
Bali, P. Y. Food Ptoduction'Operationx New Delhi: Oxford Press Publication.
Arora, K. theory of Cookery. New Delhi: Franks Bros. & Co. Ltd.
Bali P. S. Internattonal Cuisine and Food Productian ManagemenLNew Delhi: Oxford Press
Publication.
Gissleru W. QOAT. Pre{etsional Cooking,6e edition. New Jersey, John wiley & Sons, Inc.,
Hoboken.
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BHM L03: Food and Beverage Service I
BHM 1" Semester
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Course Obiective
This course aims to make students understand both the theoretical knowledge and
practical skill offood and beverage service operations in the hotel and catering industrY.
Course description
This course piesents an overview of the Hospitality and Catering Industry, Various
Departments of Food and beverage service departments of hotel, Duties, and
responsibilities of various staff working in the F&B service department, Menu
knowledge and its types, Hygiene knowledge required for Foodservice Personnel,
Dining Etiquettes, Different terms and terminologies used in the service department.
Course Details
Unit 1: Hospitality and Service Industry 2 LHs
Concept of the Hospitality and Service Industry, Nature of the Hospitality
Industry, Introduction and Classification of the Catering Industry, PrimarY
Catering Establishment, Secondary Catering.
Unit 2: Food and Beverage Service Department 6LHs
Introduction of F&B service Department, Various outlets of F&B service
Department and their Functions. Organization chart of Food and Beverage
Service Department of Hotel, Duties and responsibilities of F & B staff; F&B
manager, Assistant F & B Manager, Outlet Manager, Supervisors, Waiter/ess,
Apprentice. Ancillary Departments; Stillroom, Silver or Plate room, Wash-up
section, Hot plate, Linen store, Interdepartmental Relationships; Front office,
Housekeeping, Food production department, Personal department.
Unit 3: Health, Safety, and Hygiene Practice in F&B Service 2 LHs
Concept and Importance of Health, safety, and Hygiene practice in food &
Beverage Service Operations, Personal hygiene, food hygiene, and workplace
hygiene.
Unit 4: Pre-Preparation for service 4LHs
Concept and task caried out during the pre-preparation of service; Mise-en-
Place, Mise-en-Scene, Briefing, and D-Briefing. Identification of Service
Equipment; Furniture; Chairs, Tables, Side Board, Trolleys. Tablewares;
Citliries, Crockeries with their size, Glass wares with their capacity, and
Holloware and their uses.
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Unit 5: Menu and Its Types 2 LHs
Introduction, Definition, Type of Menu, A la Carte & Table d hote. Courses of a
Classical French Menu.
Unit 6: Table setting and Linen 2LHs
Types of F&B linen with their size, Different shapes, and designs of
Napkin Folding, Rules of Laying Tables, Laying Tables for A la carte, and
Table d'hote menu.
Unit 7: Etiquettes and service sequence 4 LHs
Attributes of F&B service personnel, Do's and Don'ts applicable for service personnel,
Guest interaction and communication skills, Order taking forms & formats (K.O.T,
B.O.T & Bill), technologies and tecluriques, Plates and glass removal techniques,
Handling special requests of guest concern. Orientation of Service Sequence for
Restaurant Di4ing, Billing Procedure, and different methods of service (American,
English, French, and Russian).
Unit 8: Food & Beverage Terminologies 2 LHs
F&B service Terminologies.
Demonstration * Practical 24 LHs
Stillroom/Pantry works; Restaurant Mise en scdne, Mise en place, Service sequence
Pre-plated service of three-course bontinental menus 3 Nos
Pre-plated service of four-course continental menus 5 Nos
Suggested Readings
Singaravelavan, R. Food and Beverage Service. New Delhi: Oxford University Press
Publication.
Lillicrap, D. & Cousins, J. Food & Beverage Service. London: ELBS Publishers.
Andrews, S. Food & Beverage Management New Delhi: Tata McGraw Hill.
Magris, M. & McCreery. Introduction to Food & Beverage Services. Cathy.
Cichy, R. & Philip Hickey. Managing Service in Food and Beverage Operations. New
York: AH&LA.
Ninemeier, J.D.
reier, J. D. Management.of Foodland
FooAlo"a Beverage Operations. New York: AH&LA.
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BHM 104: Housekeeping Operations I
BHM l't Semester
Credits: 3
Lecture Houts: 48
Course Objectives:
This course aims to impart theoretical knowledge in the basic housekeeping functions and
systems and to acquaint practical skills for the students with general responsibilities of the
housekeeping department in a hotel.
Course Description:
Introduction to Housekeeping; its Organizational Layout, Sections and Staffrng; Types of
Guest Rooms; Cleaning Methods; Use of Materials and Equipment; Maids Service; Floor;
Practice Daily and Periodic Cleaning of Rooms and Public Areas; Cleaning and Polishing of
Furniture Metal and Telephone; Floors and Carpet Shampooing; Handling Situations.
Course Details:
Unit 1: Introduction to Hotel 4 LHs
Definition and Classification of Hotel; Development of Hotel Industry (International
and National); Concept of Homestay; Hotel Organization Chart (Small, Medium and
Large); Operational and Functional Departments of Hotel Organization
Unit 2: Housekeeping Organization 7 LHs
Meaning of Housekeeping; Importance and functions of Housekeeping; Layout and
Sections of Housekeeping Department; Organizational Structure of the Housekeeping
Department (Small, Medium and Large Hotel); Duties and Responsibilities of
Housekeeping Staff; Attributes of Housekeeping Staff; Inter Departmental
Relationship
Unit 3: Hotel Guest Room and Cleaning 4 LHs
Definition and Types of Guestrooms; Room Symbols; Room Keys and Key Control,
Meaning of Cleaning; Cleaning Procedure; Types of Cleaning; Principle of Cleaning;
Spring Cleaning, Cleaning Safety Measures
Unit 4: Housekeeping Control Desk 4 LHs
Introduction and Roles ol Control Desk; Types of Registers, Files Maintained, and
Various Forms and Formats; Lost and Found
Unit 5: Floors 2 LHs
Introduction and Types of Floors; Carpet (Introduction, Components, Types and
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Unit 6: Handling Situations 3 LIIs
Sick Guest; Dead Guest; Suspicious Guests; Drunken Guests; Fire Prevention; Pest
Control and Types of pests and pesticides.
Practical (8 practical of3 hours each ) 24 LHs
Room Cleaning (Rules on Guest Floor, Departure/Occupied/Vacant Room Cleaning,
Bed Making, Dusting, Telephone Cleaning, and Bathroom Cleaning); Care and
Cleaning of Different Floor (Mopping and Scrubbing) and Furniture'and its cleaning;
Metal Polishing (Different Types of Metals and Cleaning Process); Carpet
Shampooing (Definition, Components, Construction, Types, Problems and Cleaning
Process of Calpet); Window and Door Cleanirrg; Turndown Service, and Second
Service
Property Visit:
Any one 3 or 4 - Star Hotel Property Visit
Suggested Readings
Raghubalan, G. & Raghuballa, S. Hotel Housekeeping Operation and Management.lndia:
Oxford University Press
Andrews, S. Hotel Housgkeeping Management and Operations, Training Manual. New
Delhi: Tata McGraw
Iris Jones Cynthia Philli - Cammercial Housekeeping and Maintenance - Stanley
Thomes Ltd.
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ENG 101: English I
BHM 1" Semester
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Course Objectives
This course aims to enable students to identify key vocabulary and expressions, extend their
vocabulary and expressions, increase their fluency and accuracy, practice all four skills of
English more easily, communicate in simple and routine real-life situations, understand more of
the world around them through literature and critically interpret on general topics on hospitality
and tourism sectors.
Course Description
This course comprises major aspects of the English language and literature to fulfill the
requirements of the hospitality and tourism industry in real-life situations. The syllabus
incorporates four language learning skills: listening, speaking, reading, and writing including
grilmmar and vocabulary designed to help students communicate effectively. Good oral and
written communication skills are the most essential skills required for hospitality practitioners at
different position levels. Good working knowledge of English signals a way brighter future and
ensures easy mobility and suave communication skills for travelers, tourists, and for all those
engaged in the hospitality industry. This course is an important tool for hospitality and tourism
sectors to communicate effectively with the guests and clients to provide hospitable services. The
students are expected to actively participate in the classroom teaching learning activities
individually, in pairs and groups. Upon the completion of the course, the students are required to
enhance career options in different roles of tourism and hospitality management in Nepal and
abroad.
Course Details
Unit 1: Travel and Hotel Etiquettes 8 LHs
a. Different kinds of people
b. International travel
c. Phone calls
d. Food and drinks
Unit 2: Tourism Requisites 8 LHs
a. Accommodation
b. Money
c. Traveling around
d. Attractions and activities
Unit 3: Dealing Professionally 8 LHs
a. Jobs
b. Location
c. 'Contacts
d. Departments
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Unit 4: Global Collaboration 8 LHs
a. Employment
b. Team work
c. Travel
d. Schedule
Unit 5: Literatures of Hospitality and Authoring 8 LHs
a. Modes of Hospitality in History
b. Hospitality in the Classroom
c. Ten Students Reflect on Their Independent Authoring
d. Tropes of Leaming Change
Unit 6: Letters on Tourism and Hospitality 8 LHs
a. Bird Guide
b. Between Peshawar and Lahore
c. Living Among Incompatibles
d. The Facts of Kathmandu
e. The Bridal Party
f. Dawn from The Shadow o.f the Silk Road
Suggested Readings
Gore, S. & David G. S. (201l). Englishfor Socializing. Oxford: OUP.
Grant, D., Hughes, J., & Turner, R. (2013). Business Result: Elementary Student's Book.
Oxford: OUP.
Haswell, R. and Janis H. (2015)., Hospitality and Authoring: An Essay for the English
Profession Colorado: Utah State Udiversity Press.
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Jones, L. (2001). Englishfor the Trlvel and Tourism industry. Cambridge: CUP.
Lettersbn Tourism and Hospitalr4, (Course Packet).
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MGT 101: Principles of Management
BHM 1" Semester
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Course Objectives
The main objectives of this module are to impart the fundamental concept, knowledge, and
skills of management to the students of hospitality industry so as to enhance their
managerial capabilities and enable them to apply such knowledge in their professional life'
Course Description
Concepts and functions of management, management theories, principles of management,
planning: meaning, levels, classification, process; decision making concept and conditions;
authority, responsibility and accountability; forms of organization structure, delegation of
authority, centralization, and decentralization. Emerging issues in organizing. Leading:
meaning, qualities and styles of leadership; concept and types of groups. Motivation:
concept and techniques. Communication: meaning, process, types and barriers.
Controlling: meaning, process and types of control; essential and techniques of control;
concept, importance of dimensions of quality; emerging issues in quality management.
Course Details
Unit I: Introduction to Management LHs 5
Management: concepts, features, significance; levels of management; functions of
management; types of managers; managerial roles and managerial skills. Emerging
challenges of management in hospitality industry.
Unit 2: Business Environment 5 LHs
Concept of business environment; components of business environment: internal
and external; SWOT analysis: concept and components: social responsibility:
concept and approaches; areas ofcorporate social responsibility
Unit 3: Evolution of Management Thoughts 6 LHs
Classical Theories of management: scientific management theory, administrative
management theory and bureaucratic management theory; Human Relation
Approach (Hawthorne Studies); Behaviour Science Approach: need hierarchy
theory and two factor theory; System theory of management; contingency theory.
Unit 4: Planning and Decision-Making 6 LHs
Concept, features and importance of planning; types of planning; levels of planning:
strategic, tactical and operational; planning prbcess; pitfalls of planning; improving
planning; Decision making: concept, types and process; decision making conditions
in hospitality industry: certainty, risk and uncertainty.
Unit 5: Organizing 10 LHs
Concept and characteristici of organizing; otganizing process; principles of
organizing; forms of organizittional"structure: simple structure, functional structure,
-l multidivisional .structure, geographic structure, and matrix structure. Types of
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.f;authority: line concept of authority, responsibility and
Sthority-andl-tqflButhority;
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iac.orrtubility; ctfoep advarrtages of delegation of authority, barriers to
delegation of authorityl
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and decentralization; Emerging issues inorganization design of hospitality industry:
Re-engineering process, team work, downsizing, network, and virtual organization.
Unit 6: Leading 8 LHs
Meaning and qualities of leadership; functions(roles) of leadership for successful
functioning of hospitality industry, Leadership Styles: autocratic, democratic, and
participative; cortcept and types of groups; reasons for joining groups. Motivation:
concept, importance, and techniques; communicatiorr: meaning, process, and
communication networks; types of communication, barriers to effective
communication, measures for improving communication.
Unit 7: Controlling 8LHs
Meaning, features, purposes and process of controlling; types of control; importance
of control; essentials of effective eontrolling the hospitality industry; control tools
and techniques; quality: concept and importance; dimensions of quality; factors
affecting quality; total quality management: concept, components, principles;
emerging issues in quality management.
Suggested Readings
Charles W.L. Hill and Steven L. McShane, Principles of Management,Tata Mc-Graw-Hill
Company, New Delhi.
Griffin, Ricky W., Management, AITBS Publishers and Distributors, New Delhi.
Hitt, M.A., J.S. Black and Porter, L.W., Management,PearsonEducation, New Delhi.
Robins S.P. and Coulter M. ManagementNew Delhi Prentice Hall of India
Pant, Prem Raj, Principles of Management, Buddha Academic Publishers and
Distributors Pfi. Ltd.
Agarwal G.R. Principles Managemenl, Kathmandu MK Publishers and Distributers
Paudyal, Santosh Raj an Pradhan, Gopal Man (2020), Principles of Management,
Advance Saraswati Prakas an (P) Ltd, Kathmandu, Nepal.
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