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BSc Hotel and Catering Management |
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BSc Hotel and Catering Management - Semester I
Paper I - Communicative French - I
Paper III - Food Production and Patisserie - I
Paper IV - Food and Beverage Service - I
Paper V - Front Office Operation I
Paper VI - Nutrition and Food Science - I
Practical - Food Production and Patisserie
Practical - Food and Beverage Service
Practical - Front Office Operation
Practical - Accomodation Operation
BSc Hotel and Catering Management - Semester II
Paper VII - Communication French - II
Paper VIII - Communication - II
Paper IX - Food Production and Patisserie - II
Paper X - Food and Beverage Service - II
Paper XI - Accommodation Operation - II
Paper XII - Nutrition and Food Science - II
Practical - Food Production and Patisserie
Practical - Food and Beverage Service
Note: The above courses are picked automatically by the website for indicative purpose only. However, students are requested to check with the University for the similarity of the course or for any other information in regard to the course.
Syllabus presented on this page is indicative and for general information only. Visitors are advised to contact the University directly for the official, detailed and accurate Syllabus, Transcripts and other information. List of course names mentioned here is partial and are not comprehensive and the institution would be offering many other courses than those mentioned on this page.
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