First Year B.Sc. Hospitality
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. (Practical) – II
6) Information Technology (Th/Pr.)
7) Communication 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. (Practical) – II
7) Principles of Hotel Accountancy
8) Principles of Mgt.
Second Year B.Sc. Hospitality
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 Information System in Hospitality Industry
Third Year B.Sc. Hospitality
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 Behavior
8. Financial Management
