BSS SYLLABUS

BSS DIPLOMA IN HOTEL MANAGEMENT AND TOURISM
DURATION : ONE YEAR
Sno	Subjects	Marks
THEORY
1	Paper I - Front office Management	100
2	Paper II - House Keeping Management	100
3	Paper III - Food and Beverage Service Management	100
4	Paper IV - Hotel & Tourism Industry	100
5	Paper V - Elements of Management Principles	100
6	Paper VI - Communicative English & Computer Fundamentals	100
Total Theory Marks		600
PRACTICALS
1	Food and Beverage Service Management	100
2	House Keeping Management	100
3	Front office Management	100
4	Internal Assessment	50
5	Project and viva	50
Total Practical Marks		400
Total Marks for Theory and Practicals		1000
Pass Marks : 40/100
Eligibility : 10^thpass & above

BSS DIPLOMA IN HOTEL MANAGEMENT AND TOURISM
Paper I : Front office Management
Unit - 1	The Hotel Industry-Introduction- Role of International Airlines in the Tourism Industry. Role of a Travel agent in the tourism Industry – Types of Hotels-Front office Introduction.
Unit - 2	Qualities of Front office staff – front office salesman ship – Importance of Job description-Job description of Front office assistants-Departments that Front office coordinates with-Front office procedure for emergencies.
Unit - 3	Information-reservations-reception-job description-of front office cashier-hotel credit-foreign currency-guest folio-allowances.
Unit - 4	Guest departure-Safety locker Management-Job Description of Night Auditor-Left luggage procedure.

Paper II : House Keeping Management
Unit - 1	ORGANISING THE HOUSE KEEPING DEPARTMENT Lay out of the House Keeping Department – organisation of a house keeping department – job descriptions of house keeping personnel qualities of house keeping staff.
Unit - 2	ROOMS AND FLOORS PRACTICES AND PROCEDURES Briefing and scheduling of staff – knowledge of rooms – rules on a guest Floor – the maids cart – room cleaning procedure – Evening service – second Service – preparing a room report.
Unit - 3	HOUSE KEEPING CONTROL DESK Role of the control desk – types of registers – and files maintained.
Unit - 4	PUBLIC AREA Cleaning – care and storage of out of service furniture.
Unit - 4	PUBLIC AREA Cleaning – care and storage of out of service furniture.
Unit - 5	OTHER HOUSEKEEPING KNOWLEDGE Fire prevention – textiles.

PAPER III : FOOD AND BEVERAGE SERVICE MANAGEMENT
Unit - 1	Chapter - I	An Introduction to the hotel and food service. Industry: Origin – Specialised dining – expansion in the food and beverage service
Unit - 1	Chapter - II	The Food and Beverage service Department: Outlets in a food and beverage service department – Banquets – Coffee Shop Speciality restaurant – Room Service – Bar – Barbecue restaurant - Pastry or baker’s shop.
Unit - 2	Chapter - I	Supervision and Organisational Hierarchy: Qualities of a Supervisor – Key Personal – Food and Beverage manager-Restaurant Manager – Room Service manager – Banquet manager Banquet sales assistants – Organisational hierarchy – Senior caption – Waiters – Cap train – Trainee – wine waiter – Room service waiters – Room service order taker – cashier.
Unit - 2	Chapter - II	Attributes of Food and Beverage service Personal: Physical attributes – Work related attributes, duties of a waiter – Types Of table service – Service available in food and beverage service Department – The cover.
Unit - 3	Chapter - I	Service Equipment: Restaurant furniture – Trolleys – Bar equipment – Linen – Crockery – Silver ware – glassware – Cutlery – hollowware.

Paper IV : Hotel & Tourism Industry
Unit - 1	Hospitality Industry – Definitions – Hotel – Tourism – classification of Tourism – Tour – Travel agency – tour operator etc.
Unit - 2	Qualities of a Hotelarian – Origin & development of Hotel Industry.
Unit - 3	Types of hotel – classification for star category – Hotel groups – Hotel management.
Unit - 4	Hotel – sales & marketing – Growth of tourism industry – social & economic benefits from tourism
Unit - 5	Tourism infrastructure – tourism products & marketing

Paper V : Elements of Management Priciples
Unit - 1	Introduction to management – features of management – importance of management study – Nature of Management Functions – Approaches of The study of management.
Unit - 2	Meaning of Organisation – Need for Organisation – Definition of Management Basis concepts – Leavels of Management , Roles of a manager Managerial Skills.
Unit - 3	Management & Administration, Importance of Management – Limitation Of management.
Unit - 4	Management Function – Authority & responsibility – Motivation – Nature of Motivation – Need for Motivation – Kinds of Motivation – Theories of Motivation.
Unit - 5	Planning – Meaning – Nature of Planning – Importance – Process – Types – Advantages of Organising – Concept of Organising – Process of Organising Directing – Role of Direction – Supervision – Communication – Leadership – Controlling – Definition Control Process

Paper VIII : Communicative English & Computer Fundamentals
Unit - 1	Chapter - I : CLASSIFIED VOCABULARY	Parts of Body – Diseases & body conditions – buildings & parts – tools – Warfare – house hold articles – ornaments & jewels – customs – musical Instruments – relations – cereates & eatables – flowers – fruits & vegetables – Trees, plants &their parts – spices animals – birds – some other creatures – Profession & occupation – business terms – stationery – minerals.
Unit - 1	Chapter – 2 : SOME VERBS	The present tense – past tense – past participle of some verbs – daily Routine – self introduction
Unit - 2	CHAPTER – 1 : MAKING QUESTIONS BY AUXILIARY VERBS	Do/does – did – have – has, had – shall, will – should, would – am, is, are – was, were – can, could – may, might.
Unit - 2	CHAPTER – 2 : BY QUESTION WORDS	What – which – when – where – how – who – whom.
Unit - 2	CHAPTER – 3 : BY PREPOSITIONS & ARTICLES.	A, an, the, - about, all – across, at – in, as-and, be – but, by – can, let, to – Very – after, below – like, may – among – before , behind – beneath, besides – beside.
Unit - 3	CHAPTER – 1 : PHONETIC SYMBOLS	Vowels – consonants – sound drills.
Unit - 3	CHAPTER – 2 : ETIQUETTES & MANNERS.	Situational conversation – dialogue – preposition – practice by the students – speech initiators – presentation – debating – group discussions – telephone etiquette.
Unit - 3	CHAPTER – 3 : LETTER WRITING	Report writing – comprehension of passages – memorandums – letters – Orders – notices and circular – Bio –data for interview, application for the job – job descriptions – letters of application and resignation.
Unit - 4	CHAPTER – 1 : TENSES	Present tense – past tense – future tense.
Unit - 4	CHAPTER – 2 : VOICE	Acitve voice – Passive voice.
Unit - 5	CHAPTER – 1 : INTRODUCTION TO COMPUTER	Computer – definitions – characteristics – computer generations – classification of computer – development – advantages and disadvantages.
Unit - 4	CHAPTER – 1 : TENSES	Present tense – past tense – future tense.
Unit - 5	CHAPTER – 2 : HARDWARE	Basic computer oraganisation – input unit – output unit – arithmetic logic Unit – control unit – central processing unit.
Unit - 5	CHAPTER – 3 : SOFT WARE	Software – operating system – system software – utility software and application soft ware – compiler and interpret.
Unit - 6	CHAPTER – 1 : INPUT AND OUTPUT, AND STORAGE DEVICES.	Definitions – examples – briefly about the examples – storage unit – primary, secondary.
Unit - 6	CHAPTER – 2 : NUMBER SYSTEM	Binary number system – decimal – hexa decimal – octa decimal – ASCII Codes.
Unit - 6	CHAPTER – 3 : NETWORKING – INTERNET	Various types of network – linking (time sharing ,ring, bus, star) – kinds and components of computer – internet.
Unit - 6	CHAPTER – 4 : WINDOWS	Windows – desktop – icons – menus – tool bars – working areas – – Status bar