Course Information & Syllabus
Eligibility
The candidate should have pass in higher secondary with science.
Semester I
A01 Communicative skills in English
A02 Critical Reasoning Writing and Presentation
FL(F)1A07 Communicative Skills in French
HM1B01 Accommodation Operation (Theory)
HM1C01 Food &Beverage Production – I (Theory)
HM1C02 Food & Beverage Service – I (Theory)
Semester II
A03 Reading Literature in English
A04 Reading on Indian Constitution, Secularism and Sustainable Environment
FL(F)2A08 Translation and communication in Language other than English (Culinary French)
HM2B02 Accommodation Operation (Practical)
HM2C03 Food &Beverage Production – I (Practical)
HM2C04 Food and Beverage Service – 1 (Practical)
Semester III
A11 Basic Numerical Skill
A12 General informatics
HM3B03 Advanced Food & Beverage Production – I (Theory)
HM3B04 Advanced Food & Beverage Service -I (Theory)
HM3C05 Front Office (Theory)
HM3C06 Nutrition Hygiene and Sanitation
Semester IV
A13 Entrepreneurship Development
A14 Banking & Insurance
HM4B05 Advanced Food & Beverage Production – I (Practical)
HM4B06 Advanced Food & Beverage Service – I (Practical)
HM4C07 Front Office – (Practical)
HM4C08 Travel and Tourism
Semester V
HM5B07 Advanced Food & Beverage Service – II (Theory)
HM5B08 Advanced Food & Beverage Production –II (Theory)
HM5B09 Food & Beverage Management
HM5B10 Research Methodology
HM5B11 Facility Planning and Event Management
HM5D01 Hotel Accounting
Semester VI
HM6B12 Project (Viva Voce)
HM6B13 Hotel Report (Viva Voce)
HM6B14 Comprehensive Self Study
HM6B15 Hotel sales and Marketing
HM6B16 Comprehensive Self Study (Viva Voce)