BHM 2nd Semester Syllabus & Subjects

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BHM 2nd Semester Syllabus & Subjects
BHM 2nd Semester Syllabus & Subjects

We have detail information of TU BHM 2nd Semester Syllabus & Subjects. There are five subjects in BHM second semester course.

BHM 2nd Semester Syllabus & Subjects

Following are the detail information BHM 2nd Semester Syllabus & Subjects

For a PDF of the Syllabus: CLICK HERE

Subject List

Following are the list of subject in second semester of BHM.

Name of the subjectSubject CodeLecture HourCredit Hour
Food Production and Patisserie – IIBHM 15148 Hrs3 Hrs
Food and Beverage Service Operation-IIBHM 15248 Hrs3 Hrs
House Keeping Management IIBHM 15348 Hrs3 Hrs
Organizational Behavior and Human Resource ManagementMGT 15148 Hrs3 Hrs
Business CommunicationENG 15148 Hrs3 Hrs
Financial AccountingACC 15148 Hrs3 Hrs

For a PDF of the Syllabus: CLICK HERE

Food Production and Patisserie – II

Following are the syllabus of Food Production and Patisserie – II

UnitsName of the UnitsContents of Units
1Indian Cuisine Introduction to Indian Cuisine, Influences of the invaders and travelers on Indian Cuisine, Features of Regional Indian Cuisine (North & South).
2Nepali CuisineIntroduction to Nepali Cuisine, Features of Nepali Cuisine, Regional Nepali Cuisine and some authentic regional dishes.
3Food CommoditiesEgg, Cereals (Rice, Wheat, Rye, Barley, Oats, Corn, Millet, Buckwheat, Sago), Fats and Oil, Nuts, Sugar and its types (Granulated, Castor, Icing, Brown, Palm, Jaggery, Molasses), storage and ideal temperature).
4Salad & DressingSalad: Introduction, classification with examples and compositions. Dressings: Introduction, Feature/functions, Classification
5Cakes & PastesIntroduction, ingredients used in cake making, Principles behind making of sponge, Types of cake, Cake serving/ Standard portioning. Introduction to paste, type and steps.
6PastaIntroduction to Pasta, its history, types (Dry and Fresh) & shape of pasta, basic ingredient to make pasta, Pasta sauces, Pasta storage points.
7PracticalPractical

Food and Beverage Service Operation-II

Following are the syllabus of Food and Beverage Service Operation-II.

UnitsName of the UnitsContents of Units
1Understanding guest service and the meal experienceDifference between products and services, understanding the needs and wants of customers, Why do people dine out? How do people choose a restaurant? Suggestive Selling Skills.
2Types of meals and CoverIntroduction, Types of Meals; Breakfast, Brunch, Lunch, Hi-tea, Supper and Dinner, Types of Breakfast (Continental, English, and American).
3Room Service Introduction and types of room service, Room Service Organization, Room Service Equipment, Room Service Menu, Tray Set up. Tray Clearance.
4Butler Service Meaning of Butler, Attributes of a butler, Duties, and Responsibilities of Butler, Service methods.
5Gueridon ServiceIntroduction, Advantages & Disadvantages, Types of Trolley, Equipment, and Dishes used in Gueridon Service.
6Introduction of TobaccoIntroduction, History, and Varieties of Tobacco, Products of Tobacco, Cigar, and Cigarette, Service of cigarette and cigar.
7Introduction of BeverageDefinition & Classification of Beverage; Non-Alcoholic and Alcoholic Non-Alcoholic Beverages; Stimulating; Tea, Coffee, Refreshing; Water, Aerated Water, Syrup, Squash Nourishing; juices, Milk Based. Introduction & Classification of an Alcoholic Beverage, Fermented, Distilled, Compounded.
8BeerBeer, Beer Making Ingredients, Types of Beer, Brewing Process, Popular Brand Names.
WinesIntroduction and classification of wine, Types of Grapes, Winemaking Calendar, Manufacturing Process, Factors affecting the taste and quality of wine.
8ChampagneIntroduction, Origin, Types, Areas of Production and Grape Varieties, Manufacturing Process, Brand Names by size.
Demonstration + Practical

House Keeping Management

Following are the syllabus of House Keeping Management.

UnitsName of the UnitsContents of Units
1Hotel LinenHotel Linen and its Classification; Standard Sizes of Linen; Layout, Location and Functions of the Linen Room; Duties of Linen Room Staff; Equipment Used in the Linen Room; Linen Purchas.
2FabricsIntroduction to Fabrics; Types, Classification and Characteristics of Fibers; Fabric Used; Selection Criteria of Fabrics; Curtains (Introduction to Curtain, Types of Curtain Fabric, Blinds and its Types, Hanging Qualities)
3Laundry OperationBasic Layout Plan; Types of Laundry; Laundry Equipment; Importance of Laundry; Laundry Process; Guest Laundry and Valet Services.
4Housekeeping InventoryArea Inventory List; Frequency Schedules; Equipment and Supply Inventory Levels.
5Hotel Gardening and Flower ArrangementGardening and its Types; Preparation of Garden; Types, Basic Rules and Principles of Flower Arrangement; Names of Flowers and Foliage; Prolonging the Life of Flowers
6Safety and Security in HousekeepingIntroduction to Safety and Security; 3 E’s of Safety; Potential Hazards in Housekeeping Operations; Safety Ergonomics and Accident Prevention; Roles of Housekeeping in Safety.
Practical

Business Communication

Following are the syllabus for Business Communication.

UnitsName of the UnitsContentsLecture Hours
1Communication (50%)
The course is organized around nine broad communicative themes:
Requests
Opening and closing
Non-verbal communication
Exchanging information
Social interaction
Conversation strategies
Presentation
Expressing feelings
Case study
Interaction
Active Grammar
Listening
24 LH
2Business Composition (50%)
With an eye to the kinds of writing students in business are mostly in need of doing,
Informal letters
Formal letters
Reports
Brochures and guides
Articles
Instructions
Writing a story
Business letters and memos
24 LH

Hence, these are the BHM 2nd Semester Syllabus & Subjects list.

Other Important Links:

a. BHM 2nd Semester Business Communication Notes: CLICK HERE

b. BHM 2nd Semester House Keeping Notes Pdf: CLICK HERE

c. Food and Beverage Service Operation-II Notes: CLICK HERE

Frequently Asked Questions:

What is the subject list of BHM Second Semester?

Following are the list of subjects and their subject code inthe BHM 2nd Semester:

  • Food Production and Patisserie
  • Food and Beverage Service Operation-II
  • House Keeping Management:
  • Organizational Behavior and Human Resource Management
  • Business Communication:

a. Syllabus of BHM Second Semester Food Production and Patisserie – II.

b. Syllabus of BHM second semester Food and Beverage Service Operation-II.

c. Syllabus of BHM second semester House Keeping Management.

d. Syllabus of BHM second semester Hotel Accounting.

e. Syllabus of BHM second semester Business Communication.