1st Semester
Foundation Course In Food Production
Foundation Course In Food & Beverages Service-I
Foundation Course In Front Office Operations-I
Foundation Course In Hotel House Keeping-I
Business Communication
Introduction To Hospitality Management Concepts
2nd Semester
Food Production & Patisserie-II
Food & Beverages Service-II
Front Office Operations-II
Hotel House Keeping-II
Computer Applications
Nutrition
3rd Semester
Food Production-III
Food & Beverage Services- III
Front Office Operations-III
Hotel Housekeeping-III
Food Science
Applied Accounting
4th Semester
Bakery & Confectionery
Food & Beverage Services-IV
Front Office Operations-IV
Hotel Housekeeping-IV
Hotel Engineering
Hotel Laws
5th Semester
Food Production & Patisserie-V
Food & Beverage Service-V
Front Office Operations-V
Hotel House Keeping-V
F&B Management
Hotel Facility Planning
6th Semester
Indian Heritage
Tourism & Hotel Economics
Research Methodology
Financial Management
Human Resource Management
Environment Management
7th Semester
Food Production & Patisserie-VI
Food & Beverage Service-VI
Front Office Operations-VI
Hotel House Keeping-VI
Hospitality Marketing Management
Marketing Research
8th Semester
Human Resource Management
Tourism & Hotel Economics
Hotel Accountancy
Facility Planning
Environment Management
Project
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1st Semester
Introduction To Hospitality
Indian Constitution
Business English
Hospitality French
Front Office Operations-I (Theory)
Front Office Operations-I (Practical)
Accommodation Operations-I (Theory)
Accommodation Operations-I (Practical)
2nd Semester
Food Production And Bakery-I (Theory)
Food Production And Bakery-I (Practical)
Food & Beverages Service-I (Theory)
Food & Beverages Service-I (Practical)
Hospitality & Hotel Accounting
Food Safety & Nutrition
3rd Semester
Front Office Operations-II (Theory)
Front Office Operations-II (Practical)
Accommodation Operations-II (Theory)
Accommodation Operations-II (Practical)
Principles Of Management
Computer Applications
Hospitality & Hotel Economics
Business Statistics
4th Semester
Food Production And Bakery-II (Theory)
Food Production And Bakery-II (Practical)
Food & Beverages Service-II (Theory)
Food & Beverages Service-II (Practical)
On The Job Training (A Minimum Of 360 Hours)
5th Semester
Hospitality & Hotel Law
Human Resource Management
Hospitality Information System (Theory)
Hospitality Information System (Practical)
Environmental Studies
Facility Planning
Entrepreneurship Development
6th Semester
Food & Beverage Management
Sales & Marketing Management
Travel & Tourism Management
Cultural Heritage Of India
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1st Year
Foundation Course in Food Production – 1
Foundation Course in Food Beverage Service–1
Foundation Course in Front Office – 1
Foundation Course in Accommodation Operations-1
Application of Computers
Hotel Engineering
Nutrition
2nd Year
Foundation Course in Food Production –II
Foundation Course in Food & Beverage Service-II
Foundation Course in Front Office-II
Foundation Course in Accommodation Operations-II
Principles of Food Science
Accountancy
Communication
Foundation Course in Tourism
3rd / 4th Semester
Food Production Operations
Food & Beverage Service Operations
Front Office Operations
Accommodation Operations-II
Food & Beverage Controls
Hotel Accountancy
Food Safety & Quality
Research Methodology
Management in Tourism
Communication Skills in English
Human Resource Management
5th Semester
Advance Food Production Operations-I
Advance F&B Operations-I
Front Office Management-I
Accommodation Management-I
Research Project
Tourism Marketing
Financial Management
Strategic Management
6th Semester
Advance Food Production Operations-II
Advance F&B Operations-II
Front Office Management-II
Accommodation Management-II
Food & Beverage Management
Facility Planning
Research Project
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1st Year
Foundation Course in Food Production
Foundation Course in Food & Beverage Service
Foundation Course in Front Office Oper.
Foundation Course in Accommodation Operation
Application of Computers
Hotel Engineering
Basic Nutrition & Principle of Food Science
Basic Accountancy
Communication Skill
2nd Year
Food Production Operation
Food & Beverage Service Operation
Front Office Operation
Accommodation Operation
Food & Beverage Controls
Hotel Accountancy
Food Safety & Quality
Management In Tourism
Communication Skills In English
Human Resources Management
3rd Year
Advance Food Production Operation
Advance Food & Beverage Operation
Front Office Management
Accommodation Management
Food & Beverage Management
Facility Planning
Financial Management
Strategic Management
Tourism Marketing
Environmental Education & Management *
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