PTU Syllabus for MBA-HM

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MBA Hospitality Management

UNIT I
• Definition, nature, purpose and scope of management.
• Functions of a manager, an overview of planning, organizing and controlling.
• Ethics in managing and social responsibility of managers.

UNIT II
• Evolution of management thought - Contributions made by Taylor, Gantt, Gilbreth,
Fayol, Weber, Elton Mayo, Chester Bernard, Maslow, Hertzberg, Likert and McGregor.
• Management Science, Operations Research/Mathematical School/ Decision Theory
approach.
• Systems Approach: Key concepts in systems - Closed system versus open system,
Subsystems, System Boundary.
• McKinsey’s 7-S Approach. .

UNIT III
• Planning: Types of plans, steps in planning, and process of planning. Nature of
objectives, setting objectives.
• Concept and process of Managing by Objectives.
• Nature and purpose of strategies and policies.
• Strategic planning process.
• SWOT analysis, Portfolio matrix, premising and forecasting.

UNIT IV
• Decision-Making: Importance and steps in Decision Making; Traditional approaches
to decision-making; Decision making under certainty - programmed decisions;
Introduction to decision-making under uncertainty, non- programmed decisions;
decision tree; group-aided decisions; Brain storming; Creativity - creative problem
solving.
• Organizing: Concept of organization, process of organizing, bases of
departmentalization
• Authority & power - concept & distinction
• Line & Staff concept; problems of use of staff & ways to avoid line-staff conflict,
• Delegation - concept of delegation; elements of delegation - authority, responsibility,
accountability. Reasons for failure of delegation & how to make delegation effective.
• Decentralization - concept, reasons for decentralization and types (or methods) of
decentralization.
• Span of Management – concept, early ideas on span of management, factors
determining effective span-situational approach.

For detailed syllabus here is attachment:

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Jalandhar- Kapurthala Highway, Near Pushpa Gujral Science City, Kapurthala, Punjab 144601 ‎
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Hello friend here I am providing you Punjab Technical University (PTU) Syllabus for MBA-HM and Question papers….

MBA 101 PRINCIPLES & PRACTICES OF MANAGEMENT
UNIT I
• Definition, nature, purpose and scope of management.
• Functions of a manager, an overview of planning, organizing and
controlling.
• Ethics in managing and social responsibility of managers.

UNIT II
• Evolution of management thought ‐ Contributions made by Taylor, Gantt,
Gilbreth, Fayol, Weber, Elton Mayo, Chester Bernard, Maslow, Hertzberg,
Likert and McGregor.
• Management Science, Operations Research/Mathematical School/ Decision
Theory approach.
• Systems Approach: Key concepts in systems ‐ Closed system versus open
system, Subsystems, System Boundary.
• McKinsey’s 7‐S Approach. .

UNIT III
• Planning: Types of plans, steps in planning, and process of planning. Nature
of objectives, setting objectives.
• Concept and process of Managing by Objectives.
• Nature and purpose of strategies and policies.
• Strategic planning process.
• SWOT analysis, Portfolio matrix, premising and forecasting.

UNIT IV
• Decision‐Making: Importance and steps in Decision Making; Traditional
approaches to decision‐making; Decision making under certainty ‐
programmed decisions; Introduction to decision‐making under uncertainty,

non‐ programmed decisions; decision tree; group‐aided decisions; Brain
storming; Creativity ‐ creative problem solving.
• Organizing: Concept of organization, process of organizing, bases of
departmentalization
• Authority & power ‐ concept & distinction
• Line & Staff concept; problems of use of staff & ways to avoid line‐staff
conflict,
• Delegation ‐ concept of delegation; elements of delegation ‐ authority,
responsibility, accountability. Reasons for failure of delegation & how to
make delegation effective.
• Decentralization ‐ concept, reasons for decentralization and types (or
methods) of decentralization.
• Span of Management – concept, early ideas on span of management, factors
determining effective span‐situational approach.

UNIT V
• Coordination‐ Concept and importance of coordination; factors which make
coordination difficult; techniques or methods to ensure effective
coordination.
• Control: Concept, planning‐control relationship, process of control ‐setting
objectives, establishing standards, measuring performance, correcting
deviations.
• Human response to control. Dimensions or Types of Control ‐ (a) Feed
forward control (b) Concurrent Control (Real Time Information & Control), (c)
Feedback Control v) Techniques of Control ‐ Brief review of Traditional
Techniques & Modern Techniques of Control.
• Comparative study: Comparative study of main features of Japanese
Management and Z‐culture of American Companies.

Books Recommended:
Principles and Practices of management ‐ Shejwalkar
Essential of management ‐ Koontz H and Weitrich
Principles and Practices of Management ‐ T. N. Chabra
Management by Stomen and Jane

MBA 102 ORGANISATIONAL BEHAVIOUR
UNIT I
Organizational Behaviour ‐ What managers do, definition of OB, contributing
discipline to OB, challenges and opportunities for OB.
Foundations of Individual behaviour ‐ biographical characteristics, ability, and
learning.
Values, Attitudes and Job satisfaction.
Personality and Emotions
Perception.

UNIT II
Motivation ‐ Concept, Theories of Maslow, Herzberg, McCelland, Porter &
Lawler Model, Application of Motivation concept.
Foundations of Group Behaviour ‐ Group formation, development and
structure, group processes, group decision – making techniques, work teams.
Interpersonal Skill ‐ Transactional analysis, Life Positions, Johari Window.
Leadership: Concept, theories, Styles and their application.

UNIT III
• Power and politics in organization
• Conflict Management, Stress Management, Crisis Management
• Organisational Change & Development, innovation, creating learning
organization
• Organisational Culture
• Organisational Effectiveness.

Books Recommended:
Organisational Behavior ‐ Stephen Robbins
Organisational Behaviour ‐ Keith & Davis
Organisational Behaviour ‐ Fred and Luthans
Organisational Behaviour ‐ K. Ashwatthapa.

MBA 103 ACCOMMODATION MANAGEMENT I
UNIT‐I
Introduction to Hotel Industry
• A brief history of hotels – India & Abroad
• Classification & Categorization of hotels
• Types& Organization Structure of a Hotels
• Meaning, Definition & Importance of Rooms Division
• Organizational Structure of Rooms Division
• Job Description & Job Specifications of Rooms Division staff.
• Inter departmental Communication.

UNIT‐II
The Guestrooms & Facilities
• Types of rooms
• Room Status Terminology
• Standard layout (single, double, twin, suite rooms)
• Smoking, Non Smoking & Barrier free rooms
• Furniture / Fixtures / Fittings / Soft Furnishing /Accessories / Guest
Supplies /Amenities in a guestroom
• Public Area Facilities.

UNIT‐III
Front Office Procedures
• Front Office Equipment
• Telecommunication
• Reservations – Types, Procedures, Rates, Plans.
• Bell Desk Operations
• Guest Registration
• Front Office Accounting
• Check Out & Settlement of Bills.

UNIT‐IV
House Keeping Procedures
• Control Desk.
• Forms, Files, Formats & Registers.
• The Linen Room & HK Stores procedures.
• Supervision in House Keeping – Rules on a guest floor, TBBC Rule, Key
Controls.
• Guestroom Cleaning Services.
• Cleaning the Public Areas.
• Laundry Systems – In‐house v/s Contract.

UNIT‐IV
House Keeping Procedures
• Briefing & Debriefing
• Control desk
• Duty Rota & work schedule
• Files with format used in House keeping department.

UNIT – V
Cleaning Science
• Characteristics of good cleaning agent
• Application of cleaning agent
• Types of cleaning agent
• Cleaning products
• Cleaning equipments
• Classification and types of equipment with Diagrams.

UNIT VII
Fabrics & Fibers
• Fabric‐ basic types and types of weaves.
• Characteristics and uses of usual fabrics.
• Laundry services‐ dry cleaning and stain removal, records maintained in
laundry, valet services.

• Bed & bedding‐ size, care & cleaning of beds‐ bed linen, blankets, bed
spreads, mattress covers & pillows.

UNIT VIII
Floors & Arranging Flowers
• Floor finishes‐ points to be considered in floor finishes and types of floor
finishes.
• Carpeting‐ purpose and points considered while selecting a carpet,
cleaning of carpet.
• Soft furnishing‐ curtains, blinds, loose covers and cushions.
• Principles of Flower arrangement.
• Types of flower arrangements.

Care and Cleaning of Metals
• Brass, Copper, Silver, EPNS, Bronze, Gun Metal, Chromium, Pewter,
Stainless Steel.
• Types of tarnish
• Cleaning agents and methods used.

Practical Schedule:
• Guest Room Layout
• Identification of cleaning agents
• Identification of cleaning equipment / cleaning cloths (types & uses)
• Identification of Cleaning Equipments (Manual and Mechanical).
• General Cleaning, Polishing.
• Handling various Types of Fabrics
• Use of Abrasives, Polishes / Chemical Agents
• Room Attendant Trolley / Maid’s Cart
• Bed Making
• Forms and Formats.

References:
1. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret
Lennox (ELST).
2. Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke
20
3. Hotel House Keeping – Sudhir Andrews (Tata McGraw Hill).
4. The Professional Housekeeper – Tucker Schneider, VNR.

1. MBA 104 FOOD & BEVERAGE MANAGEMENT I
UNIT I
Introduction to the Food and Beverage Operations
• The evolution of catering operations & its scope.
• Structure of F & B Operations – Service Areas & Production Areas.
• Organisational structure of F & B Department – F & B Services & Food
Production Divisions, Duties & Responsibilities of Staff, Attributes
required, etc.
• Back areas: Still Room, Wash‐up, Hot‐Plate, Plate Room, Kitchen
Stewarding, Kitchen Stores.

UNIT II
Food and Beverage Equipment
Operating Equipment, Requirements, and Criteria for selection, quantity and
types.
Classification of crockery/ cutlery/ glassware/ hollowware/ flatware/ special
equipment upkeep and maintenance of equipment.
Furniture & Fixtures.
Linen
Disposables, Packing Materials.

UNIT‐III
Menus and Covers
• Types of Meals
• Introduction to Menu Planning
• Cover‐ definition; different layouts.
• Menu Planning, considerations and constraints.
• Menu Terms, Menu Design
• French Classical Menu
• Food and its accompaniments.

UNIT – IV

Food and Beverage Service Methods
• Table Service – Silver/English, Family, American, Butler/ French, Russian
• Self Service ‐ Buffet and Cafeteria Service
• Specialized Service – Gueridon, Tray, Trolley, Lounge, Room etc.
• Single Point Service‐ Takeaway, Vending, Kiosks, Food Courts, Bars.
• Room Service

UNIT – VI
Food and Beverage Working Environment
• The working environment
• Maintaining a safe and secure environment
• Maintaining a professional & hygienic appearance, maintaining effective
working relationships contributing to the development of self and others.
• Selection, uses and care of knives and equipment
• Maintaining clean food production areas.
• Nutrition and healthy eating.

UNIT – VII
Food and Beverage Production Methods
• Methods of cooking ‐ Stocks, Soups & Sauces, Salads & prepared foods,
Pasta & Rice.
• Methods of cooking ‐ Eggs, fish & shell fish, Meat & poultry
• Methods of cooking Vegetable dishes. Vegetable & pulses, potatoes.
• Methods of preparing Pastries, desserts, dough products, pastry products,
cakes & biscuits, snacks, savories & convenience foods.
• Ethnic cooking methods ‐ Indian, Caribbean, Chinese, Greek, Indonesian,
Japanese, Mexican, Middle East, Spanish, Thailand, and USA.

UNIT –VIII
Wines
• Introduction, definition and classification of wines
• Viticulture and viticulture methods
• Vinification – Still, Sparkling, Aromatized and Fortified wines

• Vine diseases
• Wines – France, Italy, Spain, Portugal, South Africa, Australia, India and
California
• Food and wine harmony
• Wine glasses and equipment
• Storage and service of wine

Fermented and Brewed Beverages
• Introduction – Beers, Sake, Cider, Perry, Alcohol free wines.
• Ingredients & Production
• Types and Brands ‐ Indian and international

UNIT‐ IX
Purchases
• Purchasing‐ introduction, duties of purchasing manager, purchasing
procedure
• Selection of a supplier
• Purchase specifications for food & beverage items.
• Receiving, storing and issuing‐ receiving of food materials, storing and
issuing of food
• Stock taking of food. Receiving, storing and issuing beverage, stock taking
of beverages.

UNIT – X
Control Procedures
• Essentials of a control system
• Billing methods – Duplicate and Triplicate system, KOTs and BOTs,
Computerized KOTs
• Necessity and functions of a control system, F&B Control cycle and
monitoring.
• Calculation of food cost
• Methods of food control, food control checklist.
• Beverage controlling‐ calculation of beverage cost, methods of beverage
control, control checklist.

• Operating Yardsticks‐ Total food & beverage sales, departmental profit,
ratio of food and beverage sales to total sales, ASP, sales mix, payroll
costs, index of productivity, stock turnover, sales/ waiter and sales/ sq.
foot.

UNIT ‐ XI
• Sales promotion‐introduction.
• Food & beverage facilities‐ advertising, merchandising, public relations.
• Beverage lists, menu merchandising.
• Performance measurement.

Practical Schedule:
• Service Grooming and Restaurant Etiquettes.
• Mis‐en‐ place and Mis‐en‐scene
• Identification of equipments
• Food and Beverage service sequence
• Rules for laying table ‐ Laying covers as per menus
• Sideboard setup
• Silver service & American service
• Situation handling
• Restaurant reservation system
• Order taking – writing a food KOT, writing a BOT

MBA 105 FOOD SCIENCE, NUTRITION & DIETITICS MANAGEMENT
UNIT‐I
` Introduction to Nutrition & Dietetics
• Food and health.
• Objectives of nutrition & dietetics.
• Principles of Dietetics.
• Major Nutrients – characteristics, functions, digestion & metabolism and
food sources.
• Deficiencies & diseases.

UNIT‐II
Food Groups
• Cereals & Pulses
• Milk & milk products, milk borne diseases, pasteurization, boiling &
preservation.
• Eggs, Meats, Poultry, Fish – cooking, preservation.
• Nuts & Dried Fruits, Sweets foods, sweetening agents.
• Fruits & Vegetables.
• Spices & Condiments.

UNIT‐III
Water
• Definition.
• Dietary sources, functions of water.
• Role of water in maintaining health.
• Water balance.

UNIT‐IV
Food Microbiology
• Food Microbiology – introduction.
• Food intake & food habits
• Psychological factors, determining food habits.
• Environmental & Behavioral factors influencing food acceptance.

UNIT‐ V
Food Processing
• Definition.
• Types of treatment
• Effects of heat, acid, alkali on food constituents.

UNIT‐VI
Evaluation of Food
• Definition.
• Objectives, sensory assessment of food quality.
• Introduction to proximate analysis of food constituents.

UNIT‐VII
Balanced Diet
• Definition.
• Importance of balanced diet.
• RDA for nutrients – age, gender, physiological state.
• Planning nutritionally balanced diets based on food groups.

UNIT‐VIII
Meal Planning
• Definition.
• Factors affecting meal planning.
• Principles of meal planning.
• Critical evaluation of meals – Hotels, Institutional & Industrial Catering.
• Calculation of nutritive values of foods, food value.

Reference:
1. Clinical Dietetics & nutrition – F.P.Anita
27
2. Food Science Chemistry & Experimental foods – Dr. M. Swaminathan
3. Normal & Therapeutic Nutrition – H. Robinson
4. Microbiology – Anna K Joshna
5. Food & Nutrition ‐ Dr. M. Swaminathan
6. Food Science – Sumathi Mudambi
7. Food Science – Potter & Hotchkiss
8. Principles of food science – Borgstrom & Macmillon.

MBA 106 COMMUNICATION & SOFT SKILLS
UNIT I
Essentials of Grammar:
• Parts of Speech
• Punctuation
• Vocabulary Building
• Phonetics

UNIT II
Office Management:
• Types of Correspondence
• Receipt and Dispatch of Mail
• Filing Systems
• Classification of Mail.
• Role & Function of Correspondence
• MIS
• Managing Computer

UNIT III
Letter & Resume Writing:
• Types of Letters‐Formal / Informal
• Importance and Function
• Drafting the Applications
• Elements of Structure
• Preparing the Resume
• Do’s & Don’ts of Resume
• Helpful Hints

UNIT IV
Presentation Skills:
• Importance of Presentation Skills
• Capturing Data
• Voice & Picture Integration
• Guidelines to make Presentation Interesting
• Body Language
• Voice Modulation
• Audience Awareness
• Presentation Plan
• Visual Aids
• Forms of Layout
• Styles of Presentation.

UNIT V
Interview Preparation:
• Types of Interview
• Preparing for the Interviews
• Attending the Interview
• Interview Process
• Employers Expectations
• General Etiquette
• Dressing Sense
• Postures & Gestures

UNIT VI
Group Discussion & Presentation:
• Definition
• Process
• Guidelines
• Helpful Expressions
• Evaluation
(Note: Every student shall be given 15 minutes. of presentation time & 45 minutes
of discussion on his/ her presentation.)

The student will be evaluated on the basis of :
• His / her presentation style
• Feedback of Faculty & Students
• General Etiquette
• Proficiency in Letter Drafting / Interview Preparation
• The paper is internal and at least 3 tests will be taken. Best 2 of 3 shall
account for final grades (70% Test & 30% Presentation)

Reference Books :
1. Business Communication – K.K.Sinha.
2. Business Communication – Pal & Korlahalli.
3. Basic Grammar – Wren & Martin
4. Better Business Communication ‐ Denish Murphy
5. Written Executive Communication ‐ Shurter
6. Model Business Letters ‐ Gartiside.
7. Business Communication ‐ Lesikar ‐ Pettit ‐ Flatery.
8. MLA's Handbook.
9. Business Research Methods‐ Cooper and Schneider
10. Business Research Methods ‐ Zikmund

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