BSC IN HOSPITALITY STUDIES

1. Food Production & Patisserie I
2. Food & Beverage Service I
3. Front Office I
4. Housekeeping I
5. Rooms Division Mgt(Practicals)-I
6. Communication Skill I(English & French)
7. Information Technology
8. Food Safety & Nutrition

1. Food Production & Patisserie II
2. Food & Beverage Service II
3. Front Office II
4. Housekeeping II
5. Rooms Division Mgt(Practicals)-II
6. Communication Skill I(English & French)
7. Principles of Hotel Accountancy
8. Principles of Management

1. Food Production & Patisserie II
2. Food & Beverage Service II
3. Front Office II
4. Housekeeping II
5. Rooms Division Mgt(Practicals)-II
6. Hotel Accountancy & Cost Control
7. Hospitality Law & Human Resource Management
8. Management Information System in Hospitality Industry

Students will be sent for Industrial Training either during the 3rd or 4th semester as per the convenience of Industry/Institute.
Classes will be conducted for the batch of students not undergoing Industrial Training.

1. Food Production & Patisserie
2. Food & Beverage Operations Management
3. Front Office
4. Housekeeping
5. Rooms Division Mgt (Practicals)
6. Corporate English
7. 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 Management
   c) Advanced Housekeeping
   d) Advanced Front Office
   e) Advanced Bakery & Confectionery
5. Allied Elective (Any ONE)
   a) Revenue Management
   b) Foreign Language (French)
   c) Services Marketing
   d) Financial Management
   e) Strategic Human Resource Management