First Year B.Sc. Hospitality (Hotel Management)

SEMI I
1)Food Production & Patisserie – I (Th/Pr.)
2)Food & Beverage Service - I (Th/Pr.)
3)Front Office – I
4)Housekeeping - I
5)Room Division Mgt. (Practicals)- II
6)Information Technology (Th/Pr.)
7)Commununication Skill (English,French)
8)Food Safety & Nutrition

Sem - II
1)Food Production & Patisserie – II (Th/Pr.)
2)Food & Beverage Service - II (Th/Pr.)
3)Front Office – II
4)Housekeeping - II
5)Room Division Mgt. (Practicals)- II
7)Principles of Hotel Accountancy
8)Principles of Mgt.


Second Year B.Sc. Hospitality (Hotel Management)

Sem - III
Industrial Training ( 06 Month)

Sem - IV
1)Food Production & Patisserie – IV (Th/Pr.)
2)Food & Beverage Service - IV(Th/Pr.)
3)Front Office – IV
4)Housekeeping - IV
5)Room Division Mgt. (Practicals)- IV
6)Hotel Accountancy & Cost Control
7)Hospitality Law & Human Resource Mgt.
8)Management Informantion System in Hospitality Industry


Third Year B.Sc. Hospitality (Hotel Management)

1. Food Production - III
2. Food & Beverage Service - III ( Theory & Prictical)
3. Room Division Management- III ( Theory & Prictical)
4. Hospitality Marketing
5. Enterpreneurshing & Enterprise Management
6. Strategy Management for Hospitality Industry
7. Organisation Behavio
8. Financial Management

 
 
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ARRANGEMENT OF TERMS
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