[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-258378-105":53,"doc-detail-258378-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","bms-in-hospitality-catering-2nd-year-syllabus-scheme-of-examinations","BMS in Hospitality & Catering - 2nd Year Syllabus - Scheme of Examinations","","BMS in Hospitality and Catering (Full-Time, 2018 onwards) provides the second-year syllabus and the scheme of examinations. The document lays out semester-wise course lists for the third and fourth semesters with course codes, course types (core/allied), credits, and marks allocation for university exam, internal assessment, and total marks. It also details unit content for BMSHC 301 Food Production III and BMSHC 302 Food & Beverage Service III, covering quantity food production topics, menu planning, indenting, kitchen planning, and spirits production fundamentals and service standards.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/bms-in-hospitality-catering-2nd-year-syllabus-scheme-of-examinations/258378/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/bms-in-hospitality-catering-2nd-year-syllabus-scheme-of-examinations/258378.png","ImageObject",442,249,{"name":88,"@type":89},"Miles","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-08","2026-09-13",true,{"@type":98,"interactionType":99,"userInteractionCount":20},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What courses are included in the second year third semester theory under the scheme of examinations?","Question",{"text":108,"@type":109},"The third semester theory includes Food Production-III (BMSHC 301), Food & Beverage Service-III (BMSHC 302), Front Office Operations-II (BMSHC 303), Accommodation Operations-I (BMSHC 304), Food & Beverage Control-I (BMSHC 305), Hotel Accountancy (BMSHC 306), and Communication & soft skills (BMSHC 307).","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How are university exam, internal marks, and total marks structured in the table?",{"text":113,"@type":109},"Each course shows university exam marks and internal marks that sum to the total marks. For example, many core courses list 60 (university) and 40 (internal) for a total of 100.",{"name":115,"@type":106,"acceptedAnswer":116},"What topics are covered in BMSHC-301 Food Production – III Units I to V?",{"text":117,"@type":109},"Unit I focuses on quantity food production fundamentals, equipment requirements, heating/cooling, and maintenance. Unit II covers menu planning and nutritional factors for various volume feeding outlets. Unit III covers indenting, portion sizes, and modifying recipes. Unit IV covers kitchen planning, space allocation, equipment selection and storage/purchasing standards. Unit V covers volume feeding and menu planning for institutional/industrial and hospital/off-premises catering, including mobile catering.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},258378,1790010551,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":20,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":141},13056703019404,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","| \u003Cbr>&\u003Cbr>|  |\n| --- | --- |\n| | |\n| \u003Cbr>BACHELOR OF MANAGEMENT STUDIES\u003Cbr>( HOSPITALITY & CATERING )\u003Cbr>(FULL-TIME)\u003Cbr>(2018 Onwards)\u003Cbr>\u003Cbr>\u003Cbr>2nd YEAR SYLLABUS |  |\n\nSCHEME OF EXAMINATIONS  \nBACHELOR OF MANAGEMENT STUDIES IN HOSPITALITY AND CATERING  \n\n| Semester | Course No. | Course Code | Course Title | Course Type | Credit | University\u003Cbr>Exam Marks | Internal\u003Cbr>Marks | Total\u003Cbr>Marks |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- |\n| Second Year – Third Semester (Theory) |  |  |  |  |  |  |  |  |\n| III | 24 | BMSHC 301 | Food Production – III | Core | 3 | 60 | 40 | 100 |\n| III | 25 | BMSHC 302 | Food & Beverage Service-III | Core | 3 | 60 | 40 | 100 |\n| III | 26 | BMSHC 303 | Front Office Operations-II | Core | 2 | 60 | 40 | 100 |\n| III | 27 | BMSHC 304 | Accommodation Operations-I | Core | 3 | 60 | 40 | 100 |\n| III | 28 | BMSHC 305 | Food & Beverage Control-I | Core | 3 | 60 | 40 | 100 |\n| III | 29 | BMSHC 306 | Hotel Accountancy | Allied | 3 | 60 | 40 | 100 |\n| III | 30 | BMSHC 307 | Communication & soft skills | Allied | 3 | 60 | 40 | 100 |\n|  |  |  | Total |  | 20 | 420 | 280 | 700 |\n| Second Year – Third Semester (Practicals) |  |  |  |  |  |  |  |  |\n| III | 31 | BMSHC 308 | Food Production – III | Core | 3 | 60 | 40 | 100 |\n| III | 32 | BMSHC 309 | Food & Beverage Service-III | Core | 3 | 60 | 40 | 100 |\n| III | 33 | BMSHC 310 | Accommodation Operations-I | Core | 3 | 60 | 40 | 100 |\n| III | 34 | BMSHC 311 | Front office Operations-II | Core | 3 | 60 | 40 | 100 |\n|  |  |  | Total |  | 12 | 240 | 160 | 400 |\n| Second Year – Fourth Semester (Theory) |  |  |  |  |  |  |  |  |\n| IV | 35 | BMSHC 401 | Food Production Operations-I | Core | 3 | 60 | 40 | 100 |\n| IV | 36 | BMSHC 402 | Food & Beverage Service Operations – I | Core | 4 | 60 | 40 | 100 |\n| IV | 37 | BMSHC 403 | Accommodation Operations-II | Core | 2 | 60 | 40 | 100 |\n| IV | 38 | BMSHC 404 | Food & Beverage Management – I | Core | 3 | 60 | 40 | 100 |\n| IV | 39 | BMSHC 405 | Facility Planning – I | Allied | 3 | 60 | 40 | 100 |\n| IV | 40 | BMSHC 406 | Financial Management-I | Allied | 3 | 60 | 40 | 100 |\n| IV | 41 | BMSHC 407 | Strategic Management | Allied | 2 | 60 | 40 | 100 |\n|  |  |  | Total |  | 20 | 420 | 280 | 700 |\n| Second Year – Fourth Semester (Practicals) |  |  |  |  |  |  |  |  |\n| IV | 42 | BMSHC 408 | Food Production Operations-I | Core | 3 | 60 | 40 | 100 |\n| IV | 43 | BMSHC 409 | Food & Beverage Service Operations – I | Core | 3 | 60 | 40 | 100 |\n| IV | 44 | BMSHC 410 | Accommodation Operations-II | Core | 3 | 60 | 40 | 100 |\n|  |  |  | Total |  | 9 | 180 | 120 | 300 |\n\nBMSHC-301-FOOD PRODUCTION III  \nUNIT – I  \n􀁸 Quantity food production – Introduction  \n􀁸 Equipment required for mass/volume feeding  \n􀁸 Heating and Cooling equipment  \n􀁸 Care and maintenance of the equipment  \n􀁸 Modern developments in equipment manufacture.  \nUNIT – II  \n􀁸 Menu Planning  \n􀁸 Basic principles of menu planning-recapitulation  \n􀁸 Points to consider in menu planning for various volume feeding outlets.  \n􀁸 Industrial, Institutional, Mobile Catering Units.  \n􀁸 Planning menus for School/ College students Industrial workers, Hospitals, Outdoor parties, Theme dinners, Transport facilities, cruise lines, airlines, railway  \n􀁸 Nutritional factors for the above  \nUNIT – III  \n􀁸 Indenting-Introduction  \n􀁸 Principles of Indenting for volume feeding  \n􀁸 Portion sizes of various items for different types of volume feeding  \n􀁸 Modifying recipes for indenting for large scale catering.  \n􀁸 Practical difficulties while indenting for volume feeding  \nUNIT – IV  \nKitchen planning for Quantity food production.  \n􀁸 Principles of planning a menu for quantity food production with regard to Space allocation  \n􀁸 Equipment reuirements, selection of supplier, Installations ofthe equipment.  \n􀁸 Care and maintenance of the equipment.  \n􀁸 Staff requirements, duty allocations. Quality Purchase and Storage, Introduction to Purchasing system Standard purchase specifications, Purchasin","cbCaijG1Wj7btZ4R","https://ap.wps.com/l/cbCaijG1Wj7btZ4R","pdf",736254,38,"English","# Scheme of Examinations\n## Second Year – Third Semester (Theory)\n## Second Year – Third Semester (Practicals)\n## Second Year – Fourth Semester (Theory)\n## Second Year – Fourth Semester (Practicals)\n# Course Units and Content\n## BMSHC-301 Food Production – III (Unit I–V)\n## BMSHC-302 Food & Beverage Service – III (Unit I)","[{\"question\":\"What courses are included in the second year third semester theory under the scheme of examinations?\",\"answer\":\"The third semester theory includes Food Production-III (BMSHC 301), Food \\u0026 Beverage Service-III (BMSHC 302), Front Office Operations-II (BMSHC 303), Accommodation Operations-I (BMSHC 304), Food \\u0026 Beverage Control-I (BMSHC 305), Hotel Accountancy (BMSHC 306), and Communication \\u0026 soft skills (BMSHC 307).\"},{\"question\":\"How are university exam, internal marks, and total marks structured in the table?\",\"answer\":\"Each course shows university exam marks and internal marks that sum to the total marks. For example, many core courses list 60 (university) and 40 (internal) for a total of 100.\"},{\"question\":\"What topics are covered in BMSHC-301 Food Production – III Units I to V?\",\"answer\":\"Unit I focuses on quantity food production fundamentals, equipment requirements, heating/cooling, and maintenance. Unit II covers menu planning and nutritional factors for various volume feeding outlets. Unit III covers indenting, portion sizes, and modifying recipes. Unit IV covers kitchen planning, space allocation, equipment selection and storage/purchasing standards. Unit V covers volume feeding and menu planning for institutional/industrial and hospital/off-premises catering, including mobile catering.\"}]","BMS in Hospitality & Catering - 2nd Year Syllabus - Scheme of Examinations | PDF",1789321720,13]