BACHELOR OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY

Guru Gobind Singh Indraprastha University
In New Delhi

Price on request
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Important information

  • Bachelor
  • New delhi
  • Duration:
    3 Years
Description

Important information
Venues

Where and when

Starts Location
On request
New Delhi
Guru Gobind Singh Indraprastha University ,Kashmere Gate , 110403, Delhi, India
See map

Course programme

SEMESTER I -
THEORY PAPERS
Food Production
& Patisserie-I
Front Office Operations -I
Food & Beverage Service -I
Housekeeping Operations-I
Introduction to Book Keeping
& Accounts
Introduction to the Hospitality Mgmt
& Tourism
Business Communication
Practical – I
Food Production-I
Patisserie-I
Front Office Operations-I
Food & Beverage Service -I
Housekeeping -I

SEMESTER II -
THEORY PAPERS
SUBJECT

Food Production &
Patisserie-II
Front Office Operations -II
Food & Beverage Service-II
Housekeeping Operations-II
Hygiene ,Sanitation & First Aid
Accountancy for Hospitality Industry
PC Tools for Hospitality Industry-I

PRACTICALS
Practical – II
Food Production-II
Patisserie-II
Front Office Operations-II
Food & Beverage Service-II
Housekeeping -II
PC Tools Lab-I
SEMESTER III -
THEORY PAPERS
Food Production &
Patisserie-III
Front Office Operations -III
Food & Beverage Service-III
Housekeeping Operations -III
Food Science & Nutrition
PC Tools for Hospitality Industry-II
Tourism Product ,Services &
Management
Summer Training Report
Environmental Studies

PRACTICALS

PC Tools Lab-II((((


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SEMESTER IV -

THEORY PAPERS

Food Production &
Patisserie IV
Front Office Operations -IV
Food & Beverage Service- IV
Housekeeping Operations-IV
Hotel Engineering
Material Management & Development
Principles of Management

PRACTICALS
Practical – IV
Food Production -III
Patisserie-III
Front Office Operations-III
Food & Beverage Service -III
Housekeeping-III
SEMESTER V -
THEORY PAPERS
Food Production &
Patisserie-V
Front Office Operations-V
Food & Beverage Service -V
Housekeeping Operations -V
Research Project Design & Methodology
Hotel Law & Licensing
Facility Planning

PRACTICAL
Food Production -IV
Patisserie-IV
Front Office Operations-IV
Food & Beverage Service-IV
Housekeeping -IV
SEMESTER VI -
THEORY PAPERS
Functional Exposure Training


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