Hotel Management and Catering Technology

Description

SEMESTER – I

• Food Production & patisserie – I
• Food & Beverage Service – I
• Front Office – I
• Housekeeping – I
• Room Division Management (Practicals) – I
• Communication Skill – I (English & French)
• Information Technology
• Food Safety & Nutrition

SEMESTER – II

• Food Production & patisserie – II
• Food & Beverage Service – II
• Front Office – II
• Housekeeping – II
• Room Division Management (Practicals) – II
• Communication Skill – I (English & French)
• Principals of Hotel Accountancy
• Principals of Management

SEMESTER – III

• Food Production & patisserie – III
• Food & Beverage Service – III
• Front Office – III
• Housekeeping – III
• Room Division Management (Practicals) – III
• Hotel Accountancy & Cost Control
• Hospitality Law & Human Resource Management
• Management Information System in Hospitality Industry

SEMESTER – IV

• Industrial Exposure Training

SEMESTER – V

• Food Production & Patisserie
• Food & Beverage Operations Management
• Front Office -3
• Housekeeping
• Room Division Management (Practicals)
• Corporate English
• Environmental & Sustainable Tourism -3

SEMESTER – VI

• Organizational Behaviour
• Strategic Management
• Event Planning, Marketing & Management

–Core Elective ( Any Two )

• Advanced Food Production
• Advanced Food & Beverage Operations Management
• Advanced Housekeeping
• Advanced Front Office
• Advanced Bakery & Confectionery

–Allied Elective ( Any One)

• Revenue Management
• Foreign Language ( French)
• Service Marketing
• Financial Management
• Strategic Human Resource Management