SYLLABUS

 

First Year B. Sc. (HS)

Semester – I Semester – 2
  1.  Food Production & Patisserie – I
  2.  Food & Beverage Service – I
  3.  Front Office – I
  4.  House Keeping – I
  5.  Room Division Management (Practicals) – I
  6. Communication Skill – I
  7.  Information Technology
  8. Food Safety & Nutrition
  1.  Food Production & Patisserie – II
  2. Food & Beverage Service – II
  3. Front Office – II
  4.  House Keeping – II
  5. Room Division Management (Practicals) – II
  6. Communication Skill- II (English & French)
  7. Principles of Management
  8. Principles of Hotel Accountancy

Second Year B. Sc. (HS)

Semester – 3 Semester – 4
  1. Food Production – (Theory & Practical) – III
  2. Food & Beverage Service – (Theory & Practical)- III
  3. Front Office – III
  4. House Keeping – III
  5. Management Information System
  6. Hospitality Law & Human Resource Management
  7. Hotel Accountancy
  8. Room Division Management (Practical )
Industrial Training for all Core Departments:

  1. Food Production,
  2. Food & Beverage Service,
  3. Front Office &
  4. Housekeeping.

Third Year B. Sc. (HS)

Semester – 5 Semester – 6
  1. Food Production – (Theory& Practical)
  2. Food & Beverage Service – (Theory & Practical)
  3. Housekeeping V – (Theory& Practical)
  4. Front Office V – (Theory& Practical)
  5. Corporate English
  6. Environmental Sustainable Tourism
  1.  Organizational Behaviour
  2.  Strategic Management
  3. Event Planning, Marketing & Management
  4. Core Elective (Any TWO)

a)      Advanced Food Production

b)      Advanced Food & Beverage Operations

c)      Advanced Housekeeping

d)      Advanced Front Office

e)      Advanced Bakery & Confectionery

 

  1.      Allied Elective (Any ONE)

a)      Revenue Management

b)      Foreign Language (French)

c)      Services Marketing

d)      Financial Management

e)        Strategic Human Resource

 

DETAILED SYLLABUS

 

FYBSc (Hospitality Studies) Syllabus

SYBSc (Hospitality Studies) Syllabus

TYBSc (Hospitality Studies) Syllabus