Syllabus
These are the detailed syllabus of the Hospitality Studies Course.
Semester 1 | Semester 2 |
Food Production and Patisserie I | Food Production and Patisserie II |
Food and Beverage Service I | Food and Beverage Service II |
Front Office I | Front Office II |
Housekeeping I | Housekeeping II |
Rooms Division (Practical) I | Rooms Division (Practical) II |
Communication Skills (English and French) I | Communication Skills (English and French) II |
Information Technology | Principle of Hotel Accountancy |
ood, Safety and Nutrition | Principles of Management |
Semester 3 | Semester 4 |
Industrial Exposure Training | Food Production and Patisserie III |
Food and Beverage Service III | |
Front Office III | |
Housekeeping III | |
Rooms Division (Practical) III | |
Hotel Accountancy and Cost Control | |
Hospitality Law and Human resource Management | |
Management Information System in Hospitality Industry | |
Semester 5 | Semester 6 |
Food Production and Patisserie IV | Food Production and Patisserie V |
Food and Beverage Management I | Food and Beverage Management II |
Front Office IV | Front Office V |
Housekeeping IV | Housekeeping V |
Rooms Division (Practical) IV | Entrepreneur and Enterprise Management |
Hospitality marketing and Strategic Management For Hospitality Industry | Organisation Behaviour |
Environmental Studies | Core Elective |
Financial Management | Allied Elective |