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Home - Under Graduate Programs |
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CURRICULUM 2010
BSC HOSPITALITY AND HOTEL MANAGEMENT
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SEMESETER I |
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| Subject |
Hours Per Week |
C |
| T |
Pr. |
| Foundation Course in Food Production |
2 |
4 |
4 |
| Foundation Course in Food and Beverage Service |
3 |
4 |
4 |
| Foundation Course in Accommodation Operations |
3 |
2 |
4 |
| Fundamentals of Computer Systems |
0 |
2 |
3 |
| Communication Skills I |
1 |
0 |
1 |
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SEMESETER II |
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| Subject |
Hours Per Week |
C |
| T |
Pr. |
| Hotel Engineering |
3 |
2 |
4 |
| Nutrition and Food Science |
3 |
2 |
4 |
| Accountancy |
3 |
0 |
3 |
| Communication Skills II |
2 |
0 |
4 |
| Front Office & Customer Service |
3 |
2 |
4 |
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SEMESETER III |
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| Subject |
Hours Per Week |
C |
| T |
Pr. |
| Food Production Operations |
2 |
4 |
3 |
| Principles of Hospitality Industry |
4 |
2 |
4 |
| Front Office Operations |
2 |
3 |
4 |
| Accommodation Operations |
2 |
3 |
3 |
| ELECTIVE I |
3 |
0 |
3 |
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SEMESETER IV |
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| Subject |
Hours Per Week |
C |
| T |
Pr. |
| Hotel Accountancy |
3 |
2 |
3 |
| Food Safety and Quality |
3 |
2 |
2 |
| Foreign Language |
3 |
2 |
4 |
| Human Resource Management |
3 |
2 |
4 |
| ELECTIVE II |
3 |
0 |
3 |
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SEMESETER V |
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| Subject |
Hours Per Week |
C |
| T |
Pr. |
| Business Ethics |
3 |
2 |
4 |
| Hotel Information Systems |
3 |
3 |
4 |
| Front Office Management |
3 |
2 |
4 |
| Food & Beverage Management |
3 |
2 |
3 |
| ELECTIVE III |
3 |
0 |
3 |
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SEMESETER VI |
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| Subject |
Hours Per Week |
C |
| T |
Pr. |
| Facility Planning |
3 |
3 |
2 |
| Food Related Micro. & Diseases |
3 |
2 |
4 |
| Project Work |
0 |
0 |
12 |
| ELECTIVE IV |
3 |
0 |
3 |
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LIST OF ELECTIVES |
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Subject |
| Economics for Hospitality |
| Management in Tourism |
| Statistics for Management |
| Principles of Ethics |
| Organizational Behaviour for Hospitality |
| Accommodation Management |
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