B.Sc. in Hotel Management, Catering & Tourism

Course Content

Semester 1
Front Office Operations
Hotel Housekeeping - I
Basic Food & Beverages Service
Basic Food And Beverage Production
Food Microbiology And Nutrition
Communication & Soft Skills

Semester 2
Hotel Housekeeping- II
Fundamentals Of Tourism And Tourism Products
Food & Beverages Service Operations -I
Food & Beverages Production Operations - I
Hotel Engineering
Basics Of Computers

Semester 3
Advance Front Office Operations
Hotel Housekeeping- II
Food & Beverages Service Operations - II
Food & Beverages Production Operations - II
Hospitality French
Hospitality Sales & Marketing

Semester 4
Wto*sheets
Industrial Training Report*
Industrial Training Log Book
Industrial Training Project
Presentation
Viva

Semester 5
Front Office Management - I
Advance Accommodation Operations - I
Advance Food & Beverages Service
Operations
Advance Food & Beverages Production Operations - I
Principles of Management
Hotel Accountancy

Semester 6
Front Office Management - II
Advance Accommodation Operations - II
Food & Beverages Controls
Advance Food & Beverages Productions - II
Hotel Law
Travel Agencies & Tour Operator Operations