BHM 1st Semester Syllabus and Subject

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	Hotel French	BHM 101
6	Principles of Management	MGT 101

Subject wise Syllabus of BHM 1st Semester

Following is the syllabus of BHM 1st Semester

BHM 101: Hotel French

Units	Nme of the Units	Conetnts
1	General French	– Introduction to French Language. – Alphabet. – Accents. -Cardinal Numbers (0 to 100). Time (24 hours). Days, Months and Date. Basic Greetings, Expressions and Etiquettes. Family Members. Few Professions. Name of four Seasons. Weights & Measurements
2	Grammar	Subject Pronouns Z. Basic Verbs in Present Tense. Indefinite and Definite Articles. Partitive Articles. Possessive Adjectives. Basic Prepositions. Simple Negation. Colours. Interrogation
3	Basic Conversation	Formation of Some Diaiogues. Meeting a Friend. Formation of Some Dialogues on Meeting a Stranger. Formation of Some Dialogues of Meeting on the Road Asking for Direction. Formation of Some Dialogues while receiving clients in a Restaurant. Formation of Some Dialogues while receiving Clients at Front Office in a Hotel. Formation of Some Dialogues while receiving a Phone Call. Self Introduction in Simple Way.
4	Food & Beverage Service	Restaurant Brigade lTeam. Essential Restaurant Vocabularies. The French Classical Menu. Vocabularies related to Coffee.
5	Food Production	The Kitchen Brigade lTeam. Dairy Products, Herbs and Spices with Some Essential Ingredients used in Kitchen. Vegetables and Fruits. Vegetable Cuts. Fish, Poultry and Meat. Modem Types’of Menus and Few Dishes in French. Culinary Terms in French.

BHM 102: Food Production and Patisserie I

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	Name of Units	Contents of Units
1	Kitchen & its TypeS, Layout and Brigade	Introduction of kitchen & its types, layout and classical & modern, duties & responsibilities.
2	Food Hygiene & Sanitation	Basics of Kitchen hygiene, Food hygiene & it rules, Chemical, Physical) and its preventive measures. Food poisoning causes (Biological, , Chemical, Physical) and its preventive measures.
3	Principles of Cooking	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.
4	Foundations of Continental Cookery	Foundation of continental cookery, Sauces; reduction and glazes Soups Accompaniments, Garnishes.
5	Food Commodities	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.
6	Bread Fabrication	Understanding Baking, Ingredients in bread making, Principles. in bread making, in bread making, Breads “Sworld.
7	Practical	Practical

BHM 103: Food and Beverage Service I

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.

Units	Name of Units	Contents of Units
1	Hospitality and Service Industry	Concept of the Hospitality and Service Industry, Industry, Introduction and Classification of the Catering Establishment, Secondary Catering.
2	Food and Beverage Service Department	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
3	Health, Safety, and Hygiene Practice in F&B Service	Concept and Importance of Health, safety, and Hygiene practice in food & Beverage Service Operations, Personal hygiene, food hygiene, and workplace hygiene.
4	Pre-Preparation for service	Concept and task caried out during the pre-preparation of service; Mise-enPlace, Mise-en-Scene, Briefing, and D-Briefing. Identification of Service Equipment; Furniture;
5	Menu and Its Types	Introduction, Definition, Type of Menu, A Classical French Menu.
6	Table setting and Linen	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.
7	Etiquettes and service sequence	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.
8	Food & Beverage Terminologies	F&B service Terminologies.
9	Demonstration * Practical	Demonstration * Practical

BHM 104: Housekeeping Operations I

Units	Chapter Name	Contents of Units
1	Introduction to Hotel	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.
2	Housekeeping Organization	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).
3	Hotel Guest Room and Cleaning	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
4	Housekeeping Control Desk	Introduction and Roles ol Control Desk; Types of Registers, Files Maintained, and Various Forms and Formats; Lost and Found.
5	Floors Introduction and Types of	2 LHs Floors; Carpet (Introduction, Components, Types and Problems of Carpet
6	Handling Situations	Sick Guest; Dead Guest; Suspicious Guests; Drunken Guests; Fire Prevention; Pest Control and Types of pests and pesticides.
7	Practical (8 practical of3 hours each )	Practical (8 practical of3 hours each )

Hence, these are the BHM 1st Semester Syllabus and Subject.

Other Important Links:

1. Notes of Principle of Management: CLICK HERE
2. House Keeping Operations: CLICK HERE
3. Food and Beverage Service: CLICK HERE