Course Overview

BSc CATERING SCIENCE
Semester I Semester II
Language I
Language II
Front office operation
Basic food production
Basic food and beverage service
Nutrition food science
Semester II
Language I
Language II
Accommodation operation
Basic food production
Basic food and beverage service
Health hygiene
Basic food production practical I
Accommodation practical I
Semester III
Quality food production
Beverage operations
Principles of management
Principles of accounting
Hotel maintenance
Environmental studies
Semester IV
Quantity food production
Beverage operations practical
Front office operation practical
Accommodation operation practical II
Hotel maintenance practical
Industrial exposure training
Semester V
Advanced food production
Advance beverage services
Front office management
Facility planning
Hotel law
Hotel financial management
Inter disciplinary
Semester VI
Advance food production
Research methodology
Marketing sales management
Applications of computer
Applications of computer practical
Project Work.