B.Sc. - Hotel Management

B.Sc. - Hotel Magmt

Semester 1

* Food Production & Culinary Art - I
* Food & Beverage Service Operation-I
* Front Office Operation - I
* Accommodation Operation - I
* Computer & Information Technology-I
* Economics of Hospitality & Tourism
* Fundamentals of Hospitality Accounting - I
* Fundamentals of Management
* English
* Behavioural Science - I
* Foreign Language - I
French
* Optional Foreign Language
German
Spanish
Japanese
Chinese
* Practical/Laboratories
Food Production & Culinary Art - I
Food & Beverage Service Operation-I
Front Office Operation - I
Accommodation Operation - IComputer & InformationTechnology-I

Semester 2

* Food Production & Culinary Art - II
* Food & Beverage Service Operation-II
* Front Office Operation - II
* Accommodation Operation - II
* Computer & Information Technology -II
* Nutrition & Food Science
* Hotel Engineering
* Fundamentals of Hospitality Accounting - II
* English
* Behavioural Science - II
* Foreign Language - II
French
* Optional Foreign Language
German
Spanish
Japanese
Chinese
* Practical/Laboratories
Food Production & Culinary Art - II
Food & Beverage Service Operation-II
Front Office Operation - II
Accommodation Operation - IIComputer & Information Technology -II


3/4 Semester

During the second year, the students are aggregated into two batches namely; Batch I & Batch II. While one batch will attend six months of Industrial Training the alternative batch will be required to undergo full time classes at the Institute as per the following schedule:-

Batch II - June - December (Third Semester)
Batch I - December - June (Fourth Semester)

The students undergoing regular classes at the Institute will be required to follow the below mentioned curriculum:-

* Food Production Operations
* Food & Beverage Service (Wine & Liquors)
* Front Office Management
* Accommodation Management
* Managerial Accounting
* Hospitality & Tourism Law
* Human Resource Management
* Communication Skills - I
* Behavioural Science - III
* Foreign Language - III
French
* Optional Foreign Language
German
Spanish
Japanese
Chinese
* Term Paper (Evaluation)
* Practical/Laboratories
Food Production Operations
Food & Beverage Service (Wine & Liquors)
Front Office Management
Accommodation Management
Information Technology in Hospitality & Tourism


3/4 Semester

*

INDUSTRIAL EXPOSURE TRAINING
Food Production Training Report
o Presentation
o Viva-Voce
o Appraisal Report
* Food & Beverage Service Training Report
o Presentation
o Viva-Voce
o Appraisal Report
* Front Office Management Training Report
o Presentation
o Viva-Voce
o Appraisal Report
* Accommodation Management Training Report
o Presentation
o Viva-Voce
o Appraisal Report

Semester 5

* Food Production Management - I
* Food & Beverage Management & Control - I
* Customer Relationship Management - I
* Financial Management -I
* Hospitality & Tourism Marketing Management
* Facility Management, Planning & Design - I
* Hospitality & Tourism Research Method & Research Project
* Communication Skills - II
* Behavioural Science - IV
* Foreign Language-IV
French
* Optional Foreign Language
German
Spanish
Japanese
Chinese
* Practical/Laboratories
Food Production Management - I
Food & Beverage Management & Control - I
Hospitality & Tourism Information System - I

Semester 6

* Food Production Management - II
* Food & Beverage Management & Control - II
* Customer Relationship Management-II
* Entrepreneurship Development
* Financial Management - II
* Hospitality & Tourism Marketing Strategy
* Facility Management, Planning & Design - II
* Hospitality Research Project
* Accommodation Marketing & Public Relation
* Communication Skills - III
* Behavioural Science - V
* Foreign Language
French -V
* Optional Foreign Language
German
Spanish
Japanese
Chinese
* Practical/Laboratories
Food Production Management - II
Food & Beverage Management & Control - II
Hospitality & Tourism Information System - II