YEAR |
SEM |
SUBJECTS |
| I |
|
Part I Hotel French
Part II Communicative English
Basic Culinary Arts
Basic Food & Beverage Service
Basic Front Office Operation
Basic Accommodation Operation
Basic Hotel Accounting
Hospitality Engineering |
| II |
|
Quantity Food Production
Food & Beverage Service
Front Office & Accommodation Operations
Bakery and Confectionery
Food Preservation and Processing
Industrial Training Report and Viva-voice
General Knowledge |
| III |
|
Environmental Studies
Advanced Culinary Arts
Advanced Food and Beverage Service
Advanced Front Office and Accommodation Operations
Human Resource Management
Hotel Information Technology
Financial Management
Food and Beverage Management
Hospital Marketing
Project Report and Viva-voice |
B.Sc.(Hotel
Management & Catering Science)