We have a new course BHM 3rd Semester Syllabus PDF for Bachelor of Hotel Management students. There are five subjects in BHM’s third Semester.
BHM 3rd Semester Syllabus PDF
The following is the PDF of the BHM 3rd Semester Syllabus.
S.N | Name of the Subjects | Subject Code | Credit Hours | LHs |
---|---|---|---|---|
1 | Food Science & Nutrition | BHM 201 | 3 | 48 |
2 | Food Production Operations | BHM 202 | 3 | 48 |
3 | Front Office Operations I | BHM 204 | 3 | 48 |
4 | Bar and Beverage Service | BHM 203 | 3 | 48 |
5 | Cost and Management Accountancy | ACC 201 | 3 | 48 |
For BHM 3rd Semester Syllabus PDF: CLICK HERE
BHM 201: Food Science & Nutrition
Units | Name of the Units | Contents of Units | LHs |
---|---|---|---|
1 | Introduction to foods | Definition of food, Functions of Food. Physiological, Psychological, and Social functions. Definition of Food Group, Classification of Food Groups on the basis of nutritive value. | 5 |
2 | Nutrients and Nutrition. | Introduction, Introduction of Carbohydrates, Introduction of Proteins, Introduction of Lipids, Introduction of Vitamins, Introduction of Minerals, and Introduction to Balanced Diet. | 10 |
3 | Food Microbiology | Introduction to Food Microbiology, Important Characteristics of Bacteria, Virus, Yeast and Molds, Usefulness, Factors Affecting the Growth of the Microorganisms in Food. | 6 |
4 | Food Contamination and Spoilage. | Definition of Food Contamination, Primary Sources of Food Contamination, Cross Contamination and its Preventive Measures. Causes of Food Spoilage, Growth and Activity of Microorganisms, Chemical Reactions, Natural Enzymes, Damage by Animals, Insects, and Rodents. | 9 |
5 | Food Hygiene | Introduction of Food Hygiene: Necessity of Personal Hygiene, General Personal Hygiene Practices, Cleaning and Sanitizing the Food Contact Surfaces. | 6 |
6 | Food Safety Management Systems. | Definition of Food Safety, History of Hazard Analysis Critical Control Point (HACCP), HACCP principles, benefits of HACCP Implementation in Food Industry. | 4 |
7 | Environmental Hygiene. | Introduction: Kitchen Design and Sanitation, Waste Disposal Methods. | |
8 | Demonstration:. | Demonstration of Bacteria, Yeast, and Molds Under Microscope and more. | 6 |
BHM 202: Food Production Operations
Units | Name of the Units | Contents of Units | LHs |
---|---|---|---|
1 | Garde Manger | Introduction, Functions of Garde manger. Cold cuts (charcuterie): sausage, ham, bacon, pate, and terrine, and galantine, aspic making and curing, Hors d’oeuvre. | 5 |
2 | Meat Fabrication | Structure of meat, the effect of heat on meat cookery, and Processing of the whole animal (Pre-slaughter, slaughter, Post slaughter). Meat grading (Quality & yield grading). Poultry. Introduction, types of poultry, quality signs and storage, cuts of poultry, and usages. Game: Introduction, types of game, and storage Beef and Veal. Pork, Offal, Fish, and shellfish. | 10 |
3 | Chinese, Thai and Japanese Cuisine | Chinese Cuisine: Introduction, Features of regional cuisine, cooking methods, seasoning and flavorings used in Chinese cuisine, equipment used. Thai Cuisine: Introduction, Features of regional cuisine, seasoning and flavorings used in Thai cuisine, equipment used. Japanese Cuisine: Introduction, Features of regional cuisine, seasoning and flavorings used in Japanese cuisine, equipment used. | 3 |
4 | Breakfast | Concept of breakfast, Types of breakfast, Food Items of Continental, English, American, Indian, and Nepalese Breakfast Menus. | 2 |
5 | Food & Buffet Presentation | Fundamentals of Food Presentation& Buffet Presentation: Integration of Flavors Shapes and Textures on the Plates. Hot & Cold Food Presentation. Buffet arrangement & appearance. | 2 |
6 | Kitchen Stewarding | Organization Chart of Kitchen Stewarding, Job Responsibilities of Stewarding Staff, Types of Dish Washer, Basic operational considerations of dish washer. | 2 |
7 | Practical | Four-course Chinese Menus, Four-course Thai Menus 3 Nos. Breakfast Menu 1 Nos. Five-Course State Banquet Menu | 24 |
BHM 204: Front Office Operations I
Units | Name of the Units | Content of Units | LHs |
---|---|---|---|
1 | Front Office Organization | Introduction, Functions and Sections of Front Office; Large Hotel Organization Chart of Front Office; Duties and Responsibilities of Front Office Personnel. | 3 |
2 | Hotel Lobby | Introduction to Lobby, its Size, and Reception Counter. Uniformed Services and Procedure. Concierge and its Roles, Guest Relation Executive and its Functions. | 2 |
3 | Front Office Communications | Good Communication and its Importance. Flows and Barriers of Communication. Handling Telephone (Etiquettes, Managing Calls, and Wake-up Calls). Interdepartmental Communication of Front Office. | 3 |
4 | Room Rate | Room Tariff and Qualities of Good Tariff. Room Rate and Its Designations. Basis of Charging Room Rate and Up-Selling and Suggestive Selling. | 3 |
5 | Guest Cycle | Pre-arrival, Arrival, Stay-in, and Departure. | 1 |
6 | Reservation | Introduction, Importance, and Types of Reservation. Sources and Modes of Reservation. Standard Reservation Procedure; Reservation Confirmation and Regrets. Amendment and Cancellation of Reservation. Overbooking; Group Reservation Practice (Market and Types) and Booking Charts. | |
7 | Guest Services | Understanding Special Request of Guest, 17 Principles of Guest Relation. Guest Room Change, Handling Guest Complaints, Luggage Handling (Scanty Baggage and Left Luggage). | |
8 | Hotel Property Management System (PMS) | LHs Hotel PMS and its Bene. | 2 |
9 | Practical | (8 practicals of 3 hrs. each compulsory for the subject): | 24 |
BHM 203: Bar and Beverage Service
Units | Name of the Units | Contents of the Units | LHs |
---|---|---|---|
1 | Alcoholic Beverages & Proof | Introduction, distillation, and its types, History and definition of spirits, international understanding and measurement of alcoholic strength. Proof: Definition, Types of proof, Standard calculation of proof. | 2 |
2 | Whisky | Introduction, Manufacturing process, Types on the basis of Malt, Aging, and Region, Popular brands, Service of Whiskey. | 2 |
3 | Vodka | Introduction, Manufacturing process, Types on the basis of Flavored and Neutral, Popular brands, Service of vodka. | 1 |
4 | Rum | Introduction, Manufacturing process, Types on the basis of Colour, Popular brands, Service of Rum. | 2 |
5 | Brandy | Introduction, Manufacturing process, Types on the basis of Grapes: Cognac, Armagnac, and Pomace, Fruits: Applejack and Marpha, Popular brands Service of Brandy. | 1 |
6 | Gin | Introduction, Gin flavorings method, Types, Popular brands, Service of Gin. | 2 |
7 | Tequila & Mezcal | Introduction, Manufacturing process, Types, Popular Brands, Mezcal, Service of Tequila. | 2 |
8 | Liqueurs | Introduction, Manufacturing process, Flavouring agents, Sweetening agents, Colouring agents, Popular brands. | 4 |
9 | Bar and its Setup | Introduction, Types, Planning process, Preliminary consideration, Parts of the bar, Bar equipment, Bar furniture, Bar design and Layout designing, Bar tasks, Blood alcohol concertation (BAC), Responsible alcohol service (RAS). | 4 |
10 | Mixology & Cocktails | Introduction, Cocktail and Mocktail, Measuring, Mixing methods, Cocktails: Component, Principle of making cocktail, Popular cocktails and mocktail recipes. | 4 |
11 | Alcoholic Beverage in Nepal | History, Traditional beverage in Nepal: Thon, Aaila, Tongba, Rules and regulations about alcoholic beverage in Nepal. | 2 |
12 | Demonstration + Practical | Demonstration + Practical | 24 |
ACC 201: Cost and Management Accountancy
Units | Name of the Units | Content of Units | LHs |
---|---|---|---|
1 | Fundamentals of Cost and Management Accounting | Concept, meaning, and branches of accounting, Limitations of financial accounting. Meaning of Cost accounting and management accounting. Role of Management Accounting in Decision Making, Relationship between Cost and Management Accounting. | 3 |
2 | Cost concept, Classification & Estimation | Meaning and Classification of cost, Meaning and method of costing, Meaning of Menu costing, Meaning of Accommodation costing. | 6 |
3 | Cost Volume Profit Approach to Decisions | Introduction, significance and limitations of Cost volume profit analysis, Assumption of Cost volume profit analysis, Approaches to Break-even analysis. | 6 |
4 | Income Recognition | Meaning of Absorption costing and Variable costing, Differences between Absorption costing and Variable costing, Income Measurement under Variable Costing and Absorption Costing. | 5 |
5 | Price Determination in the Hospitality Industry | Meaning and importance of pricing, Approaches to pricing. Cost plus pricing method, Gross profit or gross margin method, pricing hotel accommodation, pricing food and beverage. | 4 |
6 | Budgeting and Budgetary Control | Concept of budget, budgeting, and budgetary control, Purpose and functions of budgeting, Preparation of various budgets. | 6 |
7 | Capital Investments Decision in the Hospitality Industry | Concept of Capital investment Decision, Cash flow, and profit and loss account, Steps of Capital Investment Decision. | 8 |
8 | Decisions regarding alternative choices in the Hospitality Industry | Concept of Decision Making, Costs Related with Decision Making. Opportunity cost, Differential cost, Imputed cost, Out-of-pocket cost, Sunk cost, Relevant cost, and Irrelevant cost, and Decision involving alternate choice. | 10 |
Hence, these are the BHM 3rd Semester Syllabus PDF.
Important Links
a. For BHM 3rd Semester Syllabus PDF: CLICK HERE.