Course Curriculum*


Theory
1st Year
I Semester II Semester
Basic Kitchen Management Food Production & Bakery I
F & B Service I F & B Service II
Rooms Division Management Front Office Management
Hotel Housekeeping I Hotel Housekeeping II
French (Introduction) Hospitality French
Nutrition & Food Science Sanitation & Hygiene Management
Introduction to Tourism Tours & Travels Technology
Communication Skills Business Communication & Language Skills
Computer Application
IInd Year
III Semester IV Semester
Food Production & Bakery II Advance Food Production & Bakery
Accomodation Operations-III Food & Beverage Service-III
F & B Service III Advance F & B Service
Front Office Operations II Event Management
Housekeeping Management Hospitality & Hotel Law
Hospitality French Retail Management
Airlines & Travel Management International Tourism Technology
English Communication & Conversation Sales & Marketing Management
Hotel Accounts Management
IIIrd Year
V Semester VI Semester
Advance Front Office Operation Professional Elective
Advance Accomodation Operation Front Office Management
Principles of Management Housekeeping Management
Human Resource Management Food Production Management
Personality Development Program F & B Service Management
Cultural Heritage of India
Project Report & Presentations
Entreprenurship Development
F & B Management




Practicals
1st Year
I Semester II Semester
Food Production Food Production
F & B Service F & B Service
Bakery Bakery
Housekeeping Front Office
IInd Year
III Semester IV Semester
Food Production Food Production
F & B Service F & B Service
Bakery Bakery
Front Office House Keeping
IIIrd Year
V Semester VI Semester
Food Production & Bakery
Communication Skills & Personality Enhancement
Industrial Training Report

* Subject to change

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