| BACHELOR
IN HOTEL MANAGEMENT & CATERING TECHNOLOGY (BHMCT)
|
Semester
I
|
Theory
|
|
Food
Production and Patisserie - I |
|
Food
& Beverage Services - I |
|
Front
Office Operation - I |
|
Hotel
House Keeping - I |
|
Business
Communication |
|
Introduction
to Management Concepts |
|
Practical
(1, 2, 3, 4) |
|
General
Proficiency |
|
Semester
II
|
Theory
|
|
Food
Production and Patisserie - II |
|
Food
& Beverage Services - II |
|
Front
Office Operations - II |
|
Hotel
House Keeping - II |
|
Computer
Application |
|
Nutrition
|
|
Practical
(1, 2, 3, 4) |
|
General
Proficiency |
|
Semester
III
|
Theory
|
|
Food
Production and Patisserie - III |
|
Food
& Beverage Services - III |
|
Front
Office Operations - III |
|
Hotel
House Keeping - III |
|
Food
Science |
|
Basic
Accountancy |
|
Practical
(1, 2, 3, 4) |
|
General
Proficiency |
|
Semester
IV
|
Industrial
Training |
|
Internal
Viva Voce |
|
External
Viva Voce |
|
Semester
V
|
Theory
|
|
Food
Production and Patisserie - IV |
|
Food
& Beverage Services - IV |
|
Front
Office Operations - IV |
|
Hotel
House Keeping - IV |
|
Engineering
and Maintenance |
|
Hotel
Laws, |
|
Practical
(1, 2, 3, 4) |
|
General
Proficiency |
|
Semester
VI
|
Theory
|
|
Food
Production and Patisserie - V |
|
Food
& Beverage Services - V |
|
Front
Office Operations - V |
|
Hotel
House Keeping - V |
|
Food
& Beverage Management |
|
Financial
Management |
|
Practical
(1, 2, 3, 4) |
|
General
Proficiency |
|
Semester
VII
|
Theory
|
|
Food
Production and Patisserie - VI |
|
Food
& Beverage Services - VI |
|
Front
Office Operations - VI |
|
Hotel
House Keeping - VI |
|
Hospitality
Marketing Management |
|
Marketing
Research |
|
Practical
(1, 2, 3, 4) |
|
General
Proficiency |
|
Semester
VIII
|
Theory
|
|
Human
Resource Management |
|
Tourism
& Hotel Economics |
|
Hotel
Accountancy |
|
Facility
Planning |
|
Environment
Management |
|
Project
Work |
|
General
Proficiency |
ADVANCE
DIPLOMA IN HOSPITALITY MANAGEMENT [ADHM]
STAGE
– I
• Customer Relations & Communications
• Sales & Promotion
• Hospitality Industry Perspectives
• Liquor Service
• Cultural Awareness
• Coach Others in Job Skills
• Restaurant & Function Service
|
•
Cuisine 1
• Hygiene
• Front Office
• House Keeping
• Business Technology 1
• Evaluate Wines
• Gaming Operations
|
STAGE
– II
• INDUSTRIAL TRAINING |
STAGE
– III
• Safety & Security 1 & 2
• Business Technology 2
• Leadership
• Business Communications
• Finance 1
• Training
|
•
Organize Functions
• Controls 1
• Hygiene 2
• Marketing 1
• Food Production 2
• Manage Quality Customer Service
• Roster Staff
|
STAGE
– IV
• INDUSTRIAL TRAINING |
STAGE
– V
• Staffing
• Controls 2
• Finance 2
• Business Technology 3
• Legal Studies
|
•
Manage Physical Assets
• Manage Financial Operations
• Manage Workplace Diversity
• Establish & Conduct Business Relationships
• Marketing 2
|
B.SC
[HOTEL MANAGEMENT, TRAVEL & TOURISM]
SEMESTER
– I
• Front Office Operations
• Hotel Housekeeping-I
• Basic Food & Beverage Service
• Basic Food & Beverage Production
• Food Microbiology And Nutrition
• Communication & Soft Skills
|
SEMESTER
- II
• Hotel Housekeeping - II
• Fundamentals Of Tourism And Tourism Products
• Food & Beverage Service Operations -I
• Food & Beverage Production - I
• Hotel Engineering
• Basics Of Computers
|
SEMESTER
– III
• Advanced Front Office Operations
• Hotel Housekeeping - III
• Food & Beverages Service Operations -II
• Food & Beverage Production - II
• Hospitality French
• Hospitality Sales And Marketing
|
SEMESTER
– IV
• INDUSTRIAL TRAINING |
SEMESTER
– V
• Front Office Management - I
• Advanced Accommodation Operations–I
• Advanced Food & Beverage Service Operations
• Advanced Food & Beverage Production-I
• Principles Of Management
• Hotel Accountancy
|
SEMESTER
– VI
• Front Office Management – II
• Advanced Accommodation Operations–II
• Food & Beverage Controls
• Advanced Food & Beverage Production–II
• Hotel Law
• Travel Agencies And Tour Operator Operations
|
M.SC
[HOTEL MANAGEMENT, TRAVEL & TOURISM]
SEMESTER
– I
• Food and Beverage Production
• Food and Beverage Management
• House Keeping Management
• Front Office Management
• Communication and Soft Skills
|
SEMESTER
- II
• Economics and Statistics for Hotel and Tourism
• Accountancy
• Marketing and Sales Management
• Fundamentals of Tourism & Tourism Products
• Travel Agencies and Tour Operator Operations
|
SEMESTER
– III
• Nutrition and Food Hygiene
• Kitchen Operations Management
• Bar Management
• Interior Decoration
• Human Resource Management
|
SEMESTER
– IV
• French
• Methods of Research and Analysis
• Facility Management
• Hospitality Law
• Management Information System
|
|
