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B.Sc III Year Food Production Management Syllabus : Institute of Hotel Management

Organisation : Institute of Hotel Management
Announcement : Syllabus
Degree : B.Sc
Subject : Food Production Management FPM
Applicable For : III Year

Website :
Download Syllabus :

FPM Syllabus :

BHM 113 – Foundation Course In Front Office Operations – I
Introduction To Tourism, Hospitality & Hotel Industry :
A. Tourism and its importance

Related : III Year B.Sc Food & Beverage Management Syllabus Institute of Hotel Management :

B. Hospitality and its origin
C. Hotels, their evolution and growth
D. Brief introduction to hotel core areas with special reference to Front Office

Classification Of Hotels :
A. Size
B. Star
C. Location & clientele

D. Ownership basis
E. Independent hotels
F. Management contracted hotel

G. Chains
H. Franchise/Affiliated
I. Supplementary accommodation
J. Time shares and condominium

Types Of Rooms :
A. Single
B. Double
C. Twin
D. Suits

Time Share & Vacation Ownership :
A. What is time share? Referral chains & condominiums
B. How is it different from hotel business?
C. Classification of timeshares
D. Types of accommodation and their size

Front Office Organization :
A. Function areas
B. Front office hierarchy
C. Duties and responsibilities
D. Personality traits

Hotel Entrance, Lobby And Front Office :
A. Layout
B. Front office equipment (non automated, semi automated and automated)

Bell Desk :
A. Functions
B. Procedures and records

French :
To be taught by a professional French language teacher.
A. Understanding and uses of accents, orthographic signs & punctuation
B. Knowledge of cardinaux & ordinaux (Ordinal & cardinal)
C. Days, Dates, Time, Months and Seasons

Practical :
1.Appraisal of front office equipment and furniture
2.Rack, Front desk counter & bell desk
3.Filling up of various proforma
4.Welcoming of guest
5.Telephone handling

6. Role play :
** Reservation
** Arrivals

** Luggage handling
** Message and mail handling
** Paging

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