EXAMINATION SCHEME

IHM Panipat

EXAMINATION SCHEME

Examination scheme laid-down by National Council for Hotel Management & Catering Technology in regard to degree course is as under:

1st Year of 3 Year Degree Course
Semester-I (NCHMCT Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 111
Foundation Course in Food production - I
100
100
2
BHM 112
Foundation Course in Food & Beverage Service - I
100
100
3
BHM 113
Foundation Course in Front Office -I
100
100
4
BHM 114
Foundation Course in Accommodation Operation - I
100
100
5
BHM 105
Application of Computers
50
100
6
BHM 106
Hotel Engineering
100
--
7
BHM 116
Nutrition
100
--
Total
650
500
Grand Total
1150

Semester-II (NCHMCT / IGNOU Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 151
Foundation Course in Food production - II
100
100
2
BHM 152
Foundation Course in Food & Beverage Service - II
100
100
3
BHM 153
Foundation Course in Front Office - II
100
100
4
BHM 154
Foundation Course in Accommodation Operation - II
100
100
5
BHM 117
Principal of Food Science
100
--
6
BHM 108
Accountancy
100
--
7
BHM 109
Communication
50
--
8
TS-01
Foundation Course in Tourism
100
--
Total
750
400
Grand Total
1150
Term marks will comprise 30% In course & 70% Term end exam marks


2nd Year of 3 Year Degree Course
Semester-III (NCHMCT Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 208
Industrial Training
--
200
Grand Total
200

Semester-IV (NCHMCT / IGNOU Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 201
Food production Operations
100
100
2
BHM 202
Food & Beverage Service Operations
100
100
3
BHM 203
Front Office Operations
100
100
4
BHM 204
Accommodation Operations
100
100
5
BHM 205
Food & Beverage Controls
100
--
6
BHM 206
Hotel Accountancy
100
--
7
BHM 207
Food Safety & Quality
50
--
8
---
Research Methodology
--
--
9
TS-03
Management in Tourism
100
--
10
BEGE-103
Communication Skills in English
100
--
11
TS-07
Human Resource Management
100
--
Total
950
400
Grand Total
1350
Term marks will comprise 30% In course & 70% Term end exam marks.


3rd Year of 3 Year Degree Course
Semester-V (NCHMCT / IGNOU Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 311
Advance Food production Operation - I
100
100
2
BHM 312
Advance Food & Beverage Operation - I
100
100
3
BHM 313
Front Office Management - I
100
100
4
BHM 314
Accommodation Management - I
100
100
5
BHM 307
Financial Management
100
--
6
BHM 308
Strategic Management
50
--
7
BHM 309
Research Project
--
--
8
---
Special topics / Guest speakers
--
--
9
TS-06
Tourism Marketing
100
--
Total
650
400
Grand Total
1050

Semester-VI (NCHMCT Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 351
Advance Food production Operation - II
100
100
2
BHM 352
Advance Food & Beverage Operation - II
100
100
3
BHM 353
Front Office Management - II
100
100
4
BHM 354
Accommodation Management - II
100
100
5
BHM 305
Food & Beverage Management
100
--
6
BHM 306
Facility Planning
100
--
7
BHM 309
Research Project
--
100
8
---
Special topics / Guest speakers
--
--
Total
600
500
Grand Total
1100
Term marks will comprise 30% In course & 70% Term end exam marks


1 ½ Year Diploma Courses

Diploma Course in Food Production

No.
Subject
Term Marks
Theory
Practical
1
Cookery
100
125
2
Larder
50
125
3
Hygiene & Nutrition
100
--
4
Commodities and Costing
100
--
5
Computer Awareness
--
--
Total
350
250
Grand Total
600

Diploma Course in Food & Beverage Service

No.
Subject
Term Marks
Theory
Practical
1
F&B Service - I
100
150
2
F&B Service - II
100
150
3
Business Communication
50
--
4
Hygiene & Sanitation
50
--
5
Computer Awareness
--
--
Total
300
300
Grand Total
600
Term marks will comprise 20% In course & 80% Term end exam marks

Diploma Course in Bakery & Confectionary

No.
Subject
Theory
Practical
MTS
TH
PR
1
Bakery
150
100
20
20
2
Confectionery
150
100
20
20
3
Hygiene and Sanitation
--
50
10
--
4
Commodities and Costing
--
50
10
--
5
Computer Awareness
--
--
--
--
Total
300
300
60
40
Grand Total
700