Course Overview

BSc HOTEL & HOSPITALITY MANAGEMENT
Semester I
 English for Communication
 Hotel Financial Accounting
 Additional Language – French
 Food & Beverage Service- I
 Housekeeping – I
 Hospitality Communication- I
Semester II
 Hygiene & Food Safety
 Front Office- I
 Housekeeping – II
 Hospitality Communication II
 Environmental Science
 Food & Beverage Service II
Semester III
 Food & Beverage Production – I
 Fundamentals of Computers
 Housekeeping – III
 Front Office II
 Food & Beverage Service – III
 Management Principles & Practices
Semester IV
 Food & Beverage Production – II
 House Keeping – IV
 Front Office -IV
 Food & Beverage Production Practical
 Additional Language – Regional Language
 House Keeping Practice
Semester V
 Industrial Practicum
 Project Report on Operational Aspects of Star Hotels
 Entrepreneurship Development
 Computers in Hospitality Services I
 Hotel Costing
 Food and Beverage Production Management
Semester VI
 House Keeping Operations
 Hospitality Law
 Sales & Marketing Operations
 Front Office Operations
 Organizational Behavior
 Front Office Operations Practice
Semester VII
 Food and Beverage Service Management
 Travel & Tourism Management
 Travel & Tourism Management Practice
 Project on Marketing Feasibility & Fin. Viability
 Hotel Economics & Statistics
 Food and Beverage Service Management Practice
Semester VIII
 Allied Hospitality Management
 Computers in Hospitality Services II
 Accommodations Management
 Financial Management in Hotels
 Marketing of Hospitality Services
 Practical Training in Hotel Industries