MASTER OF HOTEL MANAGEMENT (MHM)
Curriculum and Scheme of Examination
The course will be divided into 4 semesters
FIRST SEMESTER
Paper
Code
Name of the paper External
Marks
Internal
Marks
Duration
MHM 101 Food & Beverage production 70 30 3 Hrs
MHM 102 Food & Beverage Service 70 30 3 Hrs
MHM 103 Accommodation operations 70 30 3 Hrs
MHM 104 Front Office operations 70 30 3 Hrs
MHM 105 Fundamentals of Hospitality
& tourism Business
70 30 3 Hrs
MHM 106 Principles of Management 70 30 3 hrs
MHM 107 Computer & Hotel Information
system Mgt.
70 30 3 Hrs
MHM 108 Food & Beverage production 70 30 4 Hrs
MHM 109 Food & Beverage Service 70 30 3 Hrs
MHM 110 Accommodation operations 70 30 3 Hrs
MHM 111 Front Office operations 70 30 3 Hrs
MHM 112 Communication skills in
English & personality development
70 30 3 Hrs
MHM 113 Computer & Hotel Information
system Mgt.
70 30 3 Hrs
External Marks: 70
Internal Marks: 30
Time : 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PAPER CODE: MHM 101
Food & Beverage Production
Unit- 1 Introduction to cookery and evolution. Aims and objectives of cooking Food.
French, Indian and Chinese cuisine- Introduction and features.
Qualities of Kitchen staff. Kitchen ,Staff organization- liaison of kitchen with other
departments. Duties and attributes of kitchen staff.
Unit- 2 Kitchen equipment- types,selection, cleaning and maintenance
Preparation methods of ingredients, Effects of heat on food. Cooking methods- introduction and
types.
Unit- 3 Basic Stocks, Soups and Sauces and classification
Unit- 4 Fish, Poultry, lamb/Mutton, Beef and Pork- Introduction, cuts, selection points.
Unit 5 Bakery- Basics ingredients used in bakery flour,egg,sugar,yeast Introduction, and ingredients
used. Cake making methods.Bread Making Methods. Pastry-Introduction, types and recipes.
Text & References:
Theory of Cookery by Krishna Arora
Modern Cookery (Vol. I) by Philip E. Thangam
Larousee Gastronomique by Paul Hamlyn
The Book of Ingredients by jane Grigson
The professional Chef by Le Rol A. Polsom
Professional Cooking by Wayne Gisslen
The complete guide to the art of modern cookery by Escoffeir
Professional cooking byWayne Glasslen
Understanding Cookeional Baking ry by Lundberg Donald E. &
Kotsehevar
Introduction to Bakery Fans
NOTE : The question paper will be set by the external examiners. The external examiner will set 10
questions in all, selecting not more than two questions from each unit. If a case study is included in
the question paper then it will carry marks equivalent to one question. The candidates will be
required to attempt five questions in all, selecting at least one question from each unit. However, in
question paper(s) where any deviation is required, special instructions will be issued by the
Chairman, PG Board of Studies in Management.
External Marks: 70
Internal Marks: 30
Time: 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PAPER CODE: MHM -102
Food & Beverage Services
Unit 1 F&B Services: Introduction, Importance, Function, Sections
Classification of catering establishment- commercial and non commercial
Unit- 2 Departmental Organization & Staffing Organization Structure of F&B
Services in different types of Hotels.
Job Descriptions and Job specifications of different F&B service positions,
attributes of F&B personnel
Unit- 3 Mise-en-scene and mise-en-place for Restaurant, banquets and room
service: Introduction, Importance, Function, Sections
Unit 4 Different types of Food & Beverage Service: Introduction, Classification and features.
Food & Beverage Service equipments: Introduction, Classification and features.
Unit 5 Specialty Service/Silver Service Introduction, types, functioning, order taking and serving
food, controlling
Unit 6 Types of beverages Introduction to Alcoholic /Non alcoholic , Tea, coffee, cocoa, Beer , spirits ,
juices, Mock tails , wine .cocktails
Text & References:
Bar Bible Hamilyan Publication\
Food & Beverage Service- Rakesh Puri cosy publications
Text book of Food & Beverage Service By S.N. Bagchi & AnitaSharma Aman Publication
Food & Beverage Service by Anil sagar & Deepak Gaur- A.P.H.Publishing Corporation
Food & Beverage Service By Vijay Dhawan- Frank Bros. & Co.
Food & Beverage Service Training Manual By Sudhir Andrews Tata Mc-Graw Hill Publishing Co.
Ltd
Food & Beverage Service By Dennis Lillicrap John Cousins
An Introduction to Food & Beverage Studies by Marzia Magris &Cathy Mccreery- Global Books &
Subscription services
NOTE : The question paper will be set by the external examiners. The external examiner will set 10 questions in all, selecting not more
than two questions from each unit. If a case study is included in the question paper then it will carry marks equivalent to one question. The
candidates will be required to attempt five questions in all, selecting at least one question from each unit. However, in
question paper(s) where any deviation is required, special instructions will be issued by the
Chairman, PG Board of Studies in Management.
External Marks: 70
Internal Marks: 30
Time: 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PAPER CODE: MHM 103
Accommodation Operations
Unit -1 Housekeeping The concept, its aims and importance and its scope in Lodging Industry.
Personality traits of housekeeping personnel . Organization of Housekeeping Department of
different type of Hotels,
Unit 2 Duties and responsibilities of the housekeeping personnel.Layout of the housekeeping department.
Sections of Housekeeping department- Importance and their functions. Intra- & Inter-
departmental coordination
Unit- 3 Basic cleaning agent, selection criteria, their uses and control measures.Cleaning- Types,
equipments required, maintenance of equipment & storage. Daily, periodic & spring cleaning
procedure.
Unit 4 Linen: Concept, types and their sizes and storage
Housekeeping supplies and amenities: types, control Cleaning procedure of guest rooms and
public area.
Room Checklist and its procedure
Unit- 5 Lost & Found procedures and records,
Safety and security procedures. Accidents prevention procedures, Keys- Type of keys & Key
Control, Hotel Bed: Types of Beds & Mattresses, Turn down Service.Different types of flower
arrangements & its types
Text & References:
Housekeeping training manual, Andrews, Sudhir, New Delhi : Tata Mcgraw-Hill Publication Company, 1985.
Hotel, Hostel and Hospital housekeeping, Branson, Joan C. andLennox, Margret, London : ELST, 1988.
Managing Housekeeping operations, Margaret M. Kappa, AletaNitschke, Patricia B. Schappert, EI-AH&LA,
USA.
HouseKeeping Management, Andrew Sudhir, Tata Mcgraw Hill Publication Text Book
Housekeeping Operations, Oxford Publications
Hotel Housekeeping operation management, S.Raghubalan, GRaghubalan
NOTE : The question paper will be set by the external examiners. The external examiner will set 10
questions in all, selecting not more than two questions from each unit. If a case study is included in
the question paper then it will carry marks equivalent to one question. The candidates will be
required to attempt five questions in all, selecting at least one question from each unit. However, in
question paper(s) where any deviation is required, special instructions will be issued by the
Chairman, PG Board of Studies in Management.
External Marks: 70
Internal Marks:30
Time: 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PAPER CODE: MHM 104
Front Office Operations
Unit- I Introduction to Front Office
Layout of the front office, Different section of the front office and their Importance , Qualities of Front
Office staff
.
Unit- II Organisational set-up of Front office Department
Hierarchy: Small, Medium and Large Hotels, Job description and Job specification of different front
office personnel. Bell Desk and Concierge- importance, functions and activities.
Unit- III Basic Information for Front Desk Agents
Different types of rooms. Numbering of rooms and food plan, Basis of charging a guest. Tariff and
tariff fixation, Terms used at Front Desk.
Unit-IV Reservation
Sources & Modes of Reservation, Types of Reservation, Systems of Reservation Amendments and
cancellations procedures, Group reservation, Overbooking.
Modes of Payments- Advantages and Disadvantages
Unit-v Registration
Pre-registration activities, Methods of registration, Room & rates assignment, Handling registration
of Foreigners, Room change procedure.
Telephonic etiquettes/ manners, the need for developing the telephone skills
Text & References:
Front office management in hotel, Chkravarti B.K., CBS publishers anddistributers, 1999.
Front office : procedures, social skills, yield and management, Abbott,
Peter and Lewry, Sue, New Delhi: Butterworth-Heinemann.
Bhatnagar S, K., Front Office Management, Frank Brothers & Co.
Bardi James, Front Office Operations
Front office, Elsevier publications
Principles of hotel front office operations, Baker Sue, Huyton Jeremy,
Bradley Pam, London and New York: Continuum, 2000.
Case studies in rooms operations and management, Huyton, Jeremy
and Baker, Sue, Melbourne : Hospitality Press, 2001.
Managing Front office operations, Michael L. Kasavana, Richard M.
Brooks, Educational Institute of American Hotel & Lodging Association, (EI-AH&LA, USA).
NOTE : The question paper will be set by the external examiners. The external examiner will set 10 questions in all, selecting not more
than two questions from each unit. If a case study is included in the question paper then it will carry marks equivalent to one question. The
candidates will be required to attempt five questions in all, selecting at least one question from each unit. However, in
question paper(s) where any deviation is required, special instructions will be issued by the Chairman, PG Board of Studies in
Management.
External Marks: 70
Internal Marks: 30
Time : 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
FUNDAMENTALS OF HOSPITALITY AND TOURISM BUSINESS
PAPER CODE: (MHM)105
Unit 1 Hospitality- Introduction, concept, development over the ages in context of Indian and
international hospitality
Unit 2 Tourism: Introduction, concept, definition, types and characteristics
Relation of hospitality industry with Tourism Travel agency and tour operation business Role and
functions. Travel agency and Hotel industry. Tourism organizations and associations Role
and functions in Hotel Industry WTO, PATA, FHRAI and IATA., Religion based tourism, Wild
Life Sanctuaries, National Parks, and Eco Tourism Destination.
Unit 3 The Hotel Industry: Organization of Hotels, ownership structure: Sole Proprietorship,
partnership, Franchisees, Management Contract concept, their advantages and disadvantages.
Unit 4 Overview of major Hotel Departments: Front Office, House Keeping, Food & Beverage,
Marketing, Human Resources, Engineering & Maintenance, Accounting & Finance Inter and Intra
Departmental Linkages and Coordination.
Unit 5 Future of Hospitality Industry, Changing trends, issue and challenges Importance of Hospitality
industry in India
Text & References
Introduction to Hospitality Industry A Text Book: Bagri SC & Dahiya Ashish, Aman Publications
New Delhi
Introduction to Hospitality, Walker John R. Prentice Hall of India.
An introduction to the hospitality Industry : 4th edition Gerald W. Lattin Attn.
Hospitality Today : Rocco; Andrew Vladimir, Pables E, Attn.
Tourism and the hospitalities Joseph D. Fridgen
Welcome to Hospitality Kye-Sung Chon, Roymond Sparrowe
Hospitality Mgt. Kevin Baker, Jeremy Hayton
Hotels for Tourism Development Dr. Jagmohan Negi
Principles of grading and classification of hotels, tourism restaurant & resorts - Dr. J. Negi
NOTE: The question paper will be set by the external examiners. The external examiner will set 10
questions in all, selecting not more than two questions from each unit. If a case study is included in
the question paper then it will carry marks equivalent to one question. The candidates will be
required to attempt five questions in all, selecting at least one question from each unit. However, in
question paper(s) where any deviation is required, special instructions will be issued by the
Chairman, PG Board of Studies in Management.
External Marks: 70
Internal Marks: 30
Time: 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PRINCIPLES OF MANAGEMENT
PAPER CODE: MHM 106
Unit-1 Management concept and nature; science or art, process & functions; management levels,
managerial skills & managerial roles. Management and Society
Unit- 2 Role of Manager Management as a profession, Professional Manager & his tasks, Managerial
Skills Roles & Levels, Managerial ethics & organizations culture, Management process, External
& internal , Factors that affect Management
Unit -3 Planning-Nature, Purpose, types and process. Management by Objectives, Strategies and policies,
Decision making.
Organizing: concept of organizing and organization. Line and Staff, authority and responsibility,
span of Control, Delegation, Decentralization, Organizational structure and design
Unit -4 Directing: Communication process, types, barriers and principles of effective communication,
Listening. Motivation Basic concept & Definition, Theories and practices of motivating people in
organizations,
Unit 5 Leadership Basic Concepts & Definitions, Theories & Styles, Situational Lead, Team building
Controlling basic Concepts & Definitions, Process, Methods & Techniques
Co-ordination Meaning & Techniques
Text & References
Chandra Bose/Principles Of Management & Administration, Prentice Hall Of India
Management Theory & Practice C.B.Gupta (CBG) Sultan Chand & Sons
Management Stoner, Freeman & Gilbert Prentice Hall Of India Pvt Ltd.
Management Today : Principles and Practice - Burton, Jene, Tata Mc-Graw-Hill Publishing Co. Ltd.
Management: A global perspective, Weihrich, Heinz and Koontz, Harold, New Delhi: Tata
McGraw-Hill Publication Company, 1993.
NOTE : The question paper will be set by the external examiners. The external examiner will set 10 questions in all,
selecting not more than two questions from each unit. If a case study is included in the question paper then it
will carry marks equivalent to one question. The candidates will be required to attempt five questions in all,
selecting at least one question from each unit. However, in question paper(s) where any deviation is required,
special instructions will be issued by the Chairman, PG Board of Studies in Management.
External Marks: 70
Internal Marks: 30
Time : 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
COMPUTER & HOTEL INFORMATION SYSTEM MANAGEMENT
PAPER CODE: MHM 107
Unit-1 Meaning & Role of MIS and HIS
Concept and definitions of MIS, Role of MIS, Characteristics of MIS, Limitations of MIS, MIS &
Computer, MIS & User. HIS and its application
Unit- 2 MIS for Strategic Advantage,
Information system for strategic advantage, Strategic role for information system, breaking business
barriers, reengineering business process,
Unit- 3 Introduction to Computers
Introduction to Computer: Components, Classification, Organization, Capabilities Characteristics &
Limitations, Operating System, Application of Computer in Business,
Unit- 4 Introduction to Internet
Introduction to Internet and WWW: Introduction, Evolution, Benefits, Application, Working,
Hardware and Software requirements, Internet Service Provider, Nature of Internet Accounts, World
Wide Web, Web Browser, Internet Protocol Addresses, URL, DNS, Search Engines.
Unit- 5 HTML
Introduction to HTML: Build a simple HTML document, tables, frames, links, adding multimedia
documents, home page
Text & References
Management information system, Lucey T., New Delhi : BPB Publication,1997.
Management information systems : managing information technology inthe e-business enterprise, Obrien,
james A., New Delhi : Tata McGraw- Hill Publication Company, 2002.
Maging Computers in the Hospitality Industry, Michael l. Kasavana, John J. Cahill, EI-AH&LA, USA.
Computers Today : Galgotia publications
NOTE : The question paper will be set by the external examiners. The external examiner will set 10
questions in all, selecting not more than two questions from each unit. If a case study is included in
the question paper then it will carry marks equivalent to one question. The candidates will be
required to attempt five questions in all, selecting at least one question from each unit. However, in
question paper(s) where any deviation is required, special instructions will be issued by the
Chairman, PG Board of Studies in Management.
External Marks: 70
Internal Marks: 30
Time : 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PAPER CODE: MHM 108
Food & Beverage production
Practicals
1. Basic cuts of vegetables
2. Cuts of meats ,Fish & poultry
3. Preparation of basic stock & soups (Minimum five)
4. Preparation of mother sauces
5. Base dough preparation (Bread + Bread rolls)
6. Basic pastry dough short crust, puff ,flaky, Danish
7. Basic cakes (spounge)
Eight menus
a) Indian Menu 2
b) Chinese menu -2
c) Continental Menu -2
d) FrenchMenu -1
e) Regional Cuisine
External Marks: 70
Internal Marks: 30
Time : 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PAPER CODE: MHM 109
Food & Beverage service
Practical:
To develop the perfect skills & techniques in the basic operational Activities of food & beverage
service of breakfast, lunch & dinner
Familiarization of Restaurant equipments & Table ware
Arrangement of side board
Laying up of table linen & cover
Folding serviettes in various design
Receiving guest & taking orders
Mis-en-place, Mis-en- scene
Service of food
Service of Non-Alcoholic beverages
Different types of service procedures
External Marks: 70
Internal Marks: 30
Time : 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PAPER CODE: MHM 110
ACCOMMODATION OPERATIONS
Practical:
The student should learn by modular system, daily room cleaningroutines & variables for check out,
stay over & vacant rooms
Setting up of Maids cart
Daily cleaning routine of rooms & public area
Weekly cleaning routines
Special cleaning programmes
Public area cleaning
Various types of housekeeping equipments, use, care &
maintenance
Bed making
Care & cleaning of different surfaces
Handling & use of cleaning Agents
Guest Room Inspections
External Marks: 70
Internal Marks: 30
Time : 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PAPER CODE: MHM 111
FRONT OFFICE OPERATIONS
Practical:
Appraisal of Front Office Equipments and Furniture (Rack,counter, Bell Desk)
Filling up of Various Performa
Welcoming of Guests
Telephone Handling
Role play:
Reservations
Arrivals & Departure
Luggage handling
Message and Mail Handling
Paging
External Marks: 70
Internal Marks: 30
Time : 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PAPER CODE: MHM 112
Communication Skills in English & personality development
Unit-1
Business communication
Basic letter writing, memorandum, notices, report writing, press note.
Unit-2
Communication skills: Professional usage of language, intonation, fluency, pause
Management, Voice & Accent, video learning, spoken exercises.
Unit-3
Industrial soft skills : Personality Development, Calling skills, Electronic Skills,
meeting handling skills, Group presentations, Customer handling, customer oriented
projects, Industrial Benchmarks.
Unit-4
Interviews Brush-up : Personal Interviews make up, formal and informal interviews,
GDs, Public speaking, personal and professional counselling and career planning.
Text & References
NOTE: The question paper will be set by the external examiners. The external examiner will set 10
questions in all, selecting not more than two questions from each unit. If a case study is included in
the question paper then it will carry marks equivalent to one question. The candidates will be
required to attempt five questions in all, selecting at least one question from each unit. However, in
question paper(s) where any deviation is required, special instructions will be issued by the
Chairman, PG Board of Studies in Management.
External Marks: 70
Internal Marks: 30
Time : 3 Hrs
MASTER OF HOTEL MANAGEMENT (MHM)
PAPER CODE: MHM 113
COMPUTER & HOTEL INFORMATION SYSTEM MANAGEMENT
Practicals
1. Operating and connecting the computer with other devices
2. Practicing MS word, Ms excel, Ms Powerpoint
3. Using Internet , creating a mail ID , Using Email
4. Basics of Internet surfing
