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B.Sc. Hospitality

First Year B.Sc. Hospitality (Hotel Management)

Semester I

  1. Food Production & Patisserie – I (Th/Pr.)
  2. Food & Beverage Service – I (Th/Pr.)
  3. Front Office – I
  4. Housekeeping – I
  5. Room Division Mgt. (Practicals)- II
  6. Information Technology (Th/Pr.)
  7. Commununication Skill (English,French)
  8. Food Safety & Nutrition

Semester II

  1. Food Production & Patisserie – II (Th/Pr.)
  2. Food & Beverage Service – II (Th/Pr.)
  3. Front Office – II
  4. Housekeeping – II
  5. Room Division Mgt. (Practicals)- II
  6. Principles of Hotel Accountancy
  7. Principles of Mgt.

Second Year B.Sc. Hospitality (Hotel Management)

Semester III

Industrial Training ( 06 Month)

Semester IV

  1. Food Production & Patisserie – IV (Th/Pr.)
  2. Food & Beverage Service – IV(Th/Pr.)
  3. Front Office – IV
  4. Housekeeping – IV
  5. Room Division Mgt. (Practicals)- IV
  6. Hotel Accountancy & Cost Control
  7. Hospitality Law & Human Resource Mgt.
  8. Management Informantion System in Hospitality Industry

Third Year B.Sc. Hospitality (Hotel Management)

  1. Food Production – III
  2. Food & Beverage Service – III ( Theory & Prictical)
  3. Room Division Management- III ( Theory & Prictical)
  4. Hospitality Marketing
  5. Enterpreneurshing & Enterprise Management
  6. Strategy Management for Hospitality Industry
  7. Organisation Behavio
  8. Financial Management

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