Semester | Subjects |
---|---|
Semester I | Basics of Food Production – I Basics of Food & Beverage Service – I Basics of Front Office Basics of Housekeeping Basics of Management Principles Business English |
Semester II | Basics of Food Production – II Basics of Food & Beverage Service – II Application of Computers Basics of Financial Accounting Food Science and Nutrition Basic French |
Semester III | Food Production Operations – I Food & Beverage Service Operations – I Front Office Operations – I Housekeeping Operations -I Financial Management Travel and Tourism |
Semester IV | Food Production Operations – II Food & Beverage Service Operations – II Human Resource Management Hospitality Marketing Environmental Issues Hotel Engineering |
Semester V | Advanced Food Production – I Advanced Food & Beverage Service – I Front Office Operations – II Housekeeping Operations – II Research Project: Design & Methodology Organizational Behavior |
Semester VI | Basics of Food Production – II Industrial Exposure training and Project Report (Training 20 weeks and 4 weeks to prepare a draft And submission of final report) |
Semester VII | Advanced Food Production – II Advanced Food & Beverage Service – II Front Office Management Housekeeping Management Business Law Food Safety & Quality Control |
Semester VIII | Food & Beverage Controls & Management Travel & Tourism Management Personality Development Entrepreneurship Development Hospitality Research Project Elective I/II |