IHM Faridabad
EXAMINATION SCHEME
EXAMINATION SCHEMES

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


1st Year of 3 Year Degree Course
Semester-I (NCHMCT Component)
No.
Subject Code
Subject
Term Marks
Theory
Practical
01
BHM 111
Foundation Course in Food production -I
100
100
02
BHM 112
Foundation Course in Food & Beverage Service –I
100
100
03
BHM 113
Foundation Course in Front Office –I
100
100
04
BHM 114
Foundation Course in Accommodation Operation –I
100
100
05
BHM 105
Application of Computers
50
100
06
BHM 106
Hotel Engineering
100
-
07
BHM 116
Nutrition
100
-
Total
650
500
Grand Total
1150
 
Semester-II (NCHMCT / IGNOU Component)
01
BHM 151
Foundation Course in Food production –II
100
100
02
BHM 152
Foundation Course in Food & Beverage Service –II
100
100
03
BHM 153
Foundation Course in Front Office –II
100
100
04
BHM 154
Foundation Course in Accommodation Operation –II
100
100
05
BHM 117
Principal of Food Science
100
-
06
BHM 108
Accountancy
100
-
07
BHM 109
Communication
50
-
08
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
01
BHM 208
Industrial Training
-
200
Grand Total
200
 
Semester-IV (NCHMCT / IGNOU Component)
01
BHM 201
Food production Operations
100
100
02
BHM 202
Food & Beverage Service Operations
100
100
03
BHM 203
Front Office Operations
100
100
04
BHM 204
Accommodation Operations
100
100
05
BHM 205
Food & Beverage Controls
100
--
06
BHM 206
Hotel Accountancy
100
--
07
BHM 207
Food Safety & Quality
50
--
08
--
Research Methodology
-
--
09
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
01
BHM 311
Advance Food production Operation -I
100
100
02
BHM 312
Advance Food & Beverage Operation –I
100
100
03
BHM 313
Front Office Management –I
100
100
04
BHM 314
Accommodation Management–I
100
100
05
BHM 307
Financial Management
100
--
06
BHM 308
Strategic Management
50
--
07
BHM 309
Research Project
--
--
08
--
Special topics / Guest speakers
--
--
09
TS-06
Tourism Marketing
100
--
Total
650
400
Grand Total
1050
 
Semester-VI (NCHMCT Component)
01
BHM 351
Advance Food production Operation –II
100
100
02
BHM 352
Advance Food & Beverage Operation –II
100
100
03
BHM 353
Front Office Management –II
100
100
04
BHM 354
Accommodation Management–II
100
100
05
BHM 305
Food & Beverage Management
100
--
06
BHM 306
Facility Planning
100
--
07
BHM 309
Research Project
--
100
08
--
Special topics / Guest speakers
--
--
Total
600
500
Grand Total
1100
Term marks will comprise 30% In course & 70% Term end exam marks
Diploma Course in Food Production
No.
Subject Code
Subject
Hours Per Week
Term Marks
01
DFP-01
Cookery
3
100
02
DFP-02
Larder
2
50
03
DCS-01
Hygiene & Sanitation
2
50
04
DFP-03
Nutrition
1
50
05
DFP-04
Commodities
2
50
06
DCS-02
Food Costing
2
50
Total
12
350
PRACTICAL
07
DFP-11
Cookery
16
100
08
DFP-12
Larder
4
100
09
DCS-11
Computer Awareness
1
-
10
DCS-12
Library
2
-
Total
23
200
Grand Total
35
550

*Term Marks will comprise 30% Mid Term Marks & 70% End Term Exam Marks.

Diploma Course in Food & Beverage Service
No.
Subject Code
Subject
Hours Per Week
Term Marks
01
DFB-01
Food Service
5
100
02
DFB-02
Beverage Service
5
100
03
DFB-03
Food & Beverage Control
2
50
04
DCS-01
Hygiene & Sanitation
2
50
05
DCS-03
Business Communication
2
50
Total
16
350
PRACTICAL
06
DFB-11
Food Service
8
100
07
DFB-12
Beverage Service
8
100
08
DCS-11
Computer Awareness
1
-
09
DCS-12
Library
2
-
Total
19
200
Grand Total
35
550

*Term Marks will comprise 30% Mid Term Marks & 70% End Term Exam Marks.