Course Curriculum*


Theory
1st Year
I Semester II Semester
Introduction to Hospitality Food Production & Bakery-II
Indian Constitution Food & beverage Service-I
Business English Food Safety & Nutrition -II
Hospitality French Hospitality & Hotel Economics
Front office Operations-I Front office Operations-II
Accomadation Operations-I Accomadation Operations-II
Introduction to Food Production & Bakery -I Business Communication & language Skills
Food Safety & Nutrition-I
Practicals on: Food Production, Bakery , Food & Beverage Service, House Keeping Practicals on: Food Production, Bakery , Food & Beverage Service, Front Office
2nd Year
III Semester IV Semester
Front office Operations-III Food Production & Bakery-III
Accomodation Operations-III Food & Beverage Service-III
Principles of Management Event Management
Computer Applications Airline & Travel Management
Hospitality & Hotel Economics Business Communication & Conversation
Business Statistics Retail Management
Tours & Travels
Food & Beverage Production
Food & Beverage Service -II
Practicals on: Food Production, Bakery , Food & Beverage Service, House Keeping Practicals on: Food Production, Bakery , Food & Beverage Service, Front Office
3rd Year
V Semester VI Semester
Hospitality & Hotel Law Food & Beverage Management
Human Resource Management Sales & Marketing Management
Hospitality Information System Travel & Tourism Management
Environmental Study Cultural Heritage of India
Facility Planning PD & Guest Relations
Entrepreneurship Development International Tourism
International Tourism Project (Report & Representation)
Practicals on: Interview Techniques, Hospitality Information System, Specialization

* Subject to change

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