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 subject | Subject Code | Lecture Hour | Credit Hour |
|---|---|---|---|
| Food Production and Patisserie – II | BHM 151 | 48 Hrs | 3 Hrs |
| Food and Beverage Service Operation-II | BHM 152 | 48 Hrs | 3 Hrs |
| House Keeping Management II | BHM 153 | 48 Hrs | 3 Hrs |
| Organizational Behavior and Human Resource Management | MGT 151 | 48 Hrs | 3 Hrs |
| Business Communication | ENG 151 | 48 Hrs | 3 Hrs |
| Financial Accounting | ACC 151 | 48 Hrs | 3 Hrs |
For a PDF of the Syllabus: CLICK HERE
Food Production and Patisserie – II
Following are the syllabus of Food Production and Patisserie – II
| Units | Name of the Units | Contents of Units |
|---|---|---|
| 1 | Indian Cuisine | Introduction to Indian Cuisine, Influences of the invaders and travelers on Indian Cuisine, Features of Regional Indian Cuisine (North & South). |
| 2 | Nepali Cuisine | Introduction to Nepali Cuisine, Features of Nepali Cuisine, Regional Nepali Cuisine and some authentic regional dishes. |
| 3 | Food Commodities | Egg, 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). |
| 4 | Salad & Dressing | Salad: Introduction, classification with examples and compositions. Dressings: Introduction, Feature/functions, Classification |
| 5 | Cakes & Pastes | Introduction, ingredients used in cake making, Principles behind making of sponge, Types of cake, Cake serving/ Standard portioning. Introduction to paste, type and steps. |
| 6 | Pasta | Introduction to Pasta, its history, types (Dry and Fresh) & shape of pasta, basic ingredient to make pasta, Pasta sauces, Pasta storage points. |
| 7 | Practical | Practical |
Food and Beverage Service Operation-II
Following are the syllabus of Food and Beverage Service Operation-II.
| Units | Name of the Units | Contents of Units |
|---|---|---|
| 1 | Understanding guest service and the meal experience | Difference 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. |
| 2 | Types of meals and Cover | Introduction, Types of Meals; Breakfast, Brunch, Lunch, Hi-tea, Supper and Dinner, Types of Breakfast (Continental, English, and American). |
| 3 | Room Service | Introduction and types of room service, Room Service Organization, Room Service Equipment, Room Service Menu, Tray Set up. Tray Clearance. |
| 4 | Butler Service | Meaning of Butler, Attributes of a butler, Duties, and Responsibilities of Butler, Service methods. |
| 5 | Gueridon Service | Introduction, Advantages & Disadvantages, Types of Trolley, Equipment, and Dishes used in Gueridon Service. |
| 6 | Introduction of Tobacco | Introduction, History, and Varieties of Tobacco, Products of Tobacco, Cigar, and Cigarette, Service of cigarette and cigar. |
| 7 | Introduction of Beverage | Definition & 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. |
| 8 | Beer | Beer, Beer Making Ingredients, Types of Beer, Brewing Process, Popular Brand Names. |
| Wines | Introduction and classification of wine, Types of Grapes, Winemaking Calendar, Manufacturing Process, Factors affecting the taste and quality of wine. | |
| 8 | Champagne | Introduction, 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.
| Units | Name of the Units | Contents of Units |
|---|---|---|
| 1 | Hotel Linen | Hotel 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. |
| 2 | Fabrics | Introduction 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) |
| 3 | Laundry Operation | Basic Layout Plan; Types of Laundry; Laundry Equipment; Importance of Laundry; Laundry Process; Guest Laundry and Valet Services. |
| 4 | Housekeeping Inventory | Area Inventory List; Frequency Schedules; Equipment and Supply Inventory Levels. |
| 5 | Hotel Gardening and Flower Arrangement | Gardening and its Types; Preparation of Garden; Types, Basic Rules and Principles of Flower Arrangement; Names of Flowers and Foliage; Prolonging the Life of Flowers |
| 6 | Safety and Security in Housekeeping | Introduction 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.
| Units | Name of the Units | Contents | Lecture Hours |
|---|---|---|---|
| 1 | Communication (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 |
| 2 | Business 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.
