We will look after the TU BHM 1st Semester Syllabus and Subject. BHM means Bachelors in Business Management.
BHM 1st Semester Syllabus and Subject
Following is the BHM 1st Semester Syllabus and Subject.
Subjects of BHM 1st Semester
Following is the subjects in BHM 1st Semester
| S.N | Subjects | Subject Code |
|---|---|---|
| 1 | Food Production & Patisserie – I | BHM 301 |
| 2 | Food and Beverage Service – I | BHM 311 |
| 3 | House Keeping Operations | BHM 321 |
| 4 | English | ENG 311 |
| 5 | Principle of Management | MGT 311 |
Subject wise Syllabus of BHM 1st Semester
Following is the syllabus of BHM 1st Semester
Food Production & Patisserie – I : BHM 301
This course aims to make students understand both the theoretical knowledge and practical skill of food production operations.
| Units | Chapter Name | Lecture Hour |
|---|---|---|
| 1 | Overview of Catering Industry | 3 LH |
| 2 | Culinary History | 5 LH |
| 3 | Kitchen and Bakery Brigade | 4 LH |
| 4 | Kitchen Equipment | 3 LH |
| 5 | Hygiene | 4 LH |
| 6 | Principles of Cooking | 6 LH |
| 7 | Culinary Terms | 4 LH |
| 8 | Food Commodities | 8 LH |
| 9 | Foundations of Continental Cookery | 8 LH |
| 10 | Dough and Pastes/ Pastry | 3 LH |
| Demonstration – Identification of Kitchen equipment – Vegetables cut – Stocks preparations – Soups Preparation – Sauces preparation | ||
| Practical: Three course continental menus 8 nos. |
Food and Beverage Service – I: BHM 311
This course aims to make students understand both the theoretical knowledge and practical skill of food and beverage service operation in hotel and catering industry.
Following is the syllabus of Food and Beverage Service.
| Units | Chapter Name | Lecture Hours |
|---|---|---|
| 1 | Catering and Hotel Industry | 8 LH |
| 2 | Food and Beverage Service Department | 4 LH |
| 3 | Food and Beverage Organization | 8 LH |
| 4 | Identification of service equipment | 4 LH |
| 5 | Competencies of service personnel | 8 LH |
| 6 | Menu and its type | 6 LH |
| 7 | Food and Beverage terminologies | 6 LH |
| 8 | Table Laying | 2 LH |
| 9 | Methods of Service | 2 LH |
| 10 | Demonstration + Practical – Sill room/ Pantry works ( Demonstration) – Mise-en-scène, Mise-en-place and Briefing – Restaurant Mise en scène, Mise en place (Demonstration + Practical) – Service sequence of pre-plated (Demonstration + Practical) – Service of pre plated (8 continental menus) | 32 LH |
House Keeping Operations
This course aims to impart knowledge and skill in the basic Housekeeping functions and systems and to acquaint the students with general responsibilities of the Housekeeping department in a hotel.
Following is the syllabus of House Keeping Operations
| Units | Chapter Name | Lecture Time |
|---|---|---|
| 1 | Introduction to Hotel Housekeeping | 8 LH |
| 2 | House Keeping Organization | 10 LH |
| 3 | Rooms | 6 LH |
| 4 | Safety Measures and Security | 4 LH |
| 5 | Cleaning | 8 LH |
| 6 | House keeping Control Desk | 6 LH |
| 7 | Miscellaneous – Pest Control – Lost and Found – Guest Complain – Dead Guest – Sick Guest – Big Don’t – Customer Relation – Fire | 6 LH |
| Practical and Demonstration – Maid Cart and setting of a maid cart – Room cleaning ( Departure, Occupied, Vacant, Bathroom cleaning ) – Care and cleaning of different floor and furniture – Mopping – Dusting – Metal Polishing – Telephone Cleaning – Carpet Shampooing – Window and Door Cleaning – Evening service – Second Service |
English: ENG 311
Objectives of the Course are to teach the writing modes, Discuss rhetorical devices ,Present language points required for academic success, Support serious reading and writing activities.
Following is the syllabus of the English
| Units | Chapter Name | Lecture Hour |
|---|---|---|
| 1 | The following pieces carry 70% weightages of the course 1. Invitation 2. Ancient Tales 3. Education 4. Actions and Consequences 5. Television 6. Cross cultural bridges 7. Cultural Anthropology 8. Natural Science 9. Humor and satire 10. The human condition 11. Critical and Creative thinking 12. Love 13. Life and death | |
| 2 | The following pieces carry 30% weightage of this course 1. Paragraph to short Essay 2. Descriptive Essay 3. Narrative Essay 4. Opinion Essay 5. Comparison and contrast essays 6. Causes and effect essay 7. The writing process 8. Punctuation 9. connectors 10. Grammars terms |
Principle of Management: MGT 311
This module aims to impart the basic management knowledge, and skills to the students so as to enhance their managerial capabilities and enable them to apply in the practical field.
Following is the syllabus of Principle of Management.
| Units | Chapter Name | Lecture Hour |
|---|---|---|
| 1 | Introduction | 4 LH |
| 2 | Perspective and Evaluation of Management | 8 LH |
| 3 | Planning | 7 LH |
| 4 | Organizing | 8 LH |
| 5 | Leading | 7 LH |
| 6 | Controlling | 10 LH |
| 7 | Organizational Change and development | 4 LH |
| 8 | Emerging Concepts in Management |
Hence, these are the BHM 1st Semester Syllabus and Subject.
Other Important Links:
- Notes of Principle of Management: CLICK HERE
- House Keeping Operations: CLICK HERE
- Food and Beverage Service: CLICK HERE
