{"id":29538,"date":"2025-04-14T17:55:19","date_gmt":"2025-04-14T12:25:19","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/325318-advance-rooms-division-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T17:55:19","modified_gmt":"2025-04-14T12:25:19","slug":"325318-advance-rooms-division-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/325318-advance-rooms-division-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"325318: Advance Rooms Division Syllabus for Hotel Management & Catering Technology 5th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Advance Rooms Division detailed Syllabus for Hotel Management & Catering Technology (HM), K scheme PDF has been taken from the MSBTE<\/a> official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical\/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below. <\/p>\n

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for advance rooms division is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Analyze, mitigate, and manage credit risks, ensuring financial stability and optimized cash flow in hotel operations.<\/li>\n
  2. Critically evaluate and apply advanced strategies to optimize room sales, recognizing and leveraging the intrinsic value of rooms as both products and services.<\/li>\n
  3. Evaluate, forecast, and optimize financial strategies.<\/li>\n
  4. Implement the interior designing techniques and apply the desired colour schemes and lighting<\/li>\n
  5. Execute flooring, ceilings, wall coverings, and window treatments to enhance aesthetics, functionality, and guest experience.<\/li>\n
  6. Assess and optimize hotel interior elements, to enhance functionality, aesthetics, and overall guest experience.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Control of Cash and Credit 1.1\tMeaning of Credit Control, Objectives of the Credit Control 1.2\tHotel Credit Control Policy – Guest with Guaranteed Bookings , Guest Paying by Credit Card, Travel Agent Voucher, Walk-in 1.3\tCredit Control Measures at Guest Check In-with Tour Groups, Airlines PSO and MAO Guests having all charged, Guest with Scanty Baggage, Walk In\/ Chance Guest, Corporate Accounts Holders, Credit Card Credit Control Measures: Receiving Reservations, Check In, During Occupancy, Check Out, After Guest Departure, Other Sales Department, Cash Control, Protection of Hotel Funds\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nPresentations Role Play Collaborative learning\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Budgeting in Front Office 3.1\tBudget – Importance of Budgeting, Types of budget & budget cycle, Making front office budget, Factors affecting budget planning, Capital & operational budget for front office. 3.2\tBudgetary control -Objectives, Essentials of sound and effective budgetary control, Advantages of budgetary control 3.3\tSales budget – Selling and distribution of Cost budget, Refining budgets, Forecasting room revenue, Estimating Expenses, Advantages & Disadvantages of budgeting\tLecture Using Chalk-Board Hands-on\n<\/p>\n

    Unit IV<\/h4>\n

    Interior Designing and Decoration 4.1\tInterior Designing – Objectives of interior designing, basic types of designing, elements of designing, principles of designing, units of designing 4.2\tDimensions of color, color wheel, color scheme and harmonies in planning color scheme 4.3\tLighting – Importance of Lighting in hotels, Types of Lighting – Sources and Function based classification, Methods of Lighting, Lighting Fixtures, Lighting Plans – Lobbies and Entrance Areas, Restaurant and Public Areas, Guest Room and Corridors, Standard Lamps and Table Lamps, Planning a lighting system\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Presentations Collaborative learning\n<\/p>\n

    Unit V<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit VI<\/h4>\n

    Furniture’s in guest room and Flower arrangement 6.1\tKnowledge of rooms-Size of rooms Layout of guest room to the scale Guest Room Furniture -Selection Of Furniture, Types Of Furniture, Common furniture found in guestrooms, Sizes of Guest Room Furniture Furniture arrangement -Principles and Elements of Design, Furniture arrangement in guest areas, Guest room fixtures and Fittings, Care and maintenance of Fixture and fittings 6.2\tFlower arrangement in hotels: Flower arrangement Basics-Mechanics, Equipment, Containers, Bases, Accessories Plant material, Support, Types and Styles of flower arrangement, Conditioning of Plant material, Principles of flower arrangement, Placement of flower arrangement, Emerging trends in Flower arrangement\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nModel Demonstration Hands-on Site\/Industry Visit\n<\/p>\n

    List of Experiments:<\/h4>\n
      \n
    1. *Identification of credit control measures \/policy followed at different stages of guest cycle<\/li>\n
    2. Observation of the videos and practice handling guest in various situations -High balance \/floor limit in credits<\/li>\n
    3. * Identification of products, services and facilities of hotels and list. Draft the letter\/mail for sales to the prospective guest<\/li>\n
    4. * Role play various selling techniques of products and services at front desk` with various guest profiles<\/li>\n
    5. * Preparation of a sales plan and promotional aids and present to the groups, crews, corporate and incentive tours, MICE<\/li>\n
    6. Preparation of the operational budget for front office<\/li>\n
    7. * Calculation of the percentage of room revenue in relation to the expense items as data provided<\/li>\n
    8. * Plan using elements of design the various areas found in hotels as assigned<\/li>\n
    9. * Draw Prang’s color wheel and the value scale ,with the use of paints on paper<\/li>\n
    10. * Work out various color schemes using color schemes on the copies of sketches of rooms obtained.<\/li>\n
    11. * Chalk out the lighting system for the areas in hotel as assigned by subject faculty<\/li>\n
    12. * Observe the videos and identify various floor surfaces and wall finishes in hotels. Practice the cleaning and maintenance of various floor surfaces and finishes and wall coverings in hotels<\/li>\n
    13. * Watch videos and identify types of ceilings and windows in hotels.Plan a window treatment for the assigned windows<\/li>\n
    14. * Depict various modes of hanging window curtains and draperies with either paper or fabric.Calculate the curtain material required to stitch number of curtains suggest decorative headings, curtain pleats and accessories<\/li>\n
    15. *Sketch the layout of guest rooms and plan the furniture arrangement in room<\/li>\n
    16. * Plan and Practice flower arrangement as per the occasion and areas assigned<\/li>\n<\/ol>\n

      Self Learning<\/h4>\n

      For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
      It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
      \"Get<\/a>.<\/p>\n

      Laboratory Equipment<\/h4>\n
        \n
      1. Furniture-Reception counter, Bell Desk, Sofa set with coffee Table Telephone with intercom system Computer with Printer ProcessorI7 Function Board, Display Board Newspaper stand Model Guest Room with Attached Bathroom, furnishings ,fixtures and accessories Flower vases, Flower cutting tools, kenzans, spray bottles, containers, accessories for decoration\tAll<\/li>\n<\/ol>\n

        Learning Materials<\/h4>\n
          \n
        1. S.K. Bhatnagar\tFront Office Management\tFrank Bros & Co. ISBN : 9788171706525<\/li>\n
        2. Peter Abott\tFront Office Procedure, social Skills and Management\tButterworth Heinemann Ltd.Halley Courts, Jordan Hill Oxford ISBN 9780750600248<\/li>\n
        3. Sudhir Andrews\tHotel Front Office Training Manual\tTata McGraw Hill Publications Co. Ltd. ISBN 0-07451513-6<\/li>\n
        4. Sue Baker, Pam Bardi Jeremy Huyton\tPrinciple of Hotel Front Office Operations\tCassell Wellington House, 125 Strand London, WC 2R OBB<\/li>\n
        5. Jatashankar Tiwari\tHotel Front Office Operations & Management\tOxford University Press ISBN-10:0-19-569919-X<\/li>\n
        6. Linsley T. Deveau, Patrica M. Deveau\tFront office Management and Operations\tPrentice Hill, Upper Saddle River, New Jersey07458 ISBN0-13-334145-3<\/li>\n
        7. Sudhir Andrews\tHotel Housekeeping Training Manual\tTata McGraw Hills Publication Co. Ltd. New Delhi ISBN-10: 0074515144; ISBN-13: 978-0074515143<\/li>\n
        8. S.K. Kaushal S.N. Gautam\tAccommodation Operations and Management\tFrank Bros. & Co. Ltd. 4675 – A, Ansari Road,21 Daryaganj, New Delhi ISBN-10: 8184090730; ISBN-13: 978-8184090734 …<\/li>\n
        9. G. Raghubalan Smritee Raghubalan\tHotel Housekeeping Operations and Management\tOxford Higher Education ISBN10-19-9451746<\/li>\n
        10. Robert J. Martin\tProfessional Management of Housekeeping Operations\tJohn Wiley and Sons Inc. 605 3rd Avenue New York ISBN 10: 0471198625<\/li>\n
        11. Gajanan Shirke\tHousekeeping Management\tShroff Publishers and Distributors Private LimitedNavi Mumbai India ISBN13:978-93-5110-301-1<\/li>\n<\/ol>\n

          Learning Websites<\/h4>\n

          For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
          It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
          \"Get<\/a>.<\/p>\n

          For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme<\/a>.<\/p>\n

          For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results<\/a> direct links.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Advance Rooms Division detailed Syllabus for Hotel Management & Catering Technology (HM), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For […]<\/p>\n","protected":false},"author":2351,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[119,152],"tags":[],"class_list":["post-29538","post","type-post","status-publish","format-standard","hentry","category-5th-sem-msbte","category-hm"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/29538","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/users\/2351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/comments?post=29538"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/29538\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/media?parent=29538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/categories?post=29538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/tags?post=29538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}