Course Details

Semester 1

Subject	Subject Details	Periods
ENGLISH GENERAL		1
FOOD SCIENCE		2
PRINCIPLES OF ACCOUNTING		3
BASIC FOOD PRODUCTION,BAKERY AND CONFECTIONERY		4
BASIC FOOD AND BEVERAGE SERVICE		5
BASIC FRONT OFFICE OPERATIONS		6
BASIC HOUSE KEEPING OPERATIONS		7
FRENCH VIVA		8

Semester 2

Subject	Subject Details	Periods
ENGLISH AND COMMUNICATION		1
NUTRITION		2
BASIC OF COMPUTER		3
HOTEL ENGINEERING AND MAINTENANCE		4
FOOD PRODUCTION AND PATISSERIE-I		5
FOOD AND BEVERAGE SERVICE-I		6
FRONT OFFICE OPERATIONS-I		7
ACCOMMODATION OPERATIONS-I		8
FOOD PRODUCTION AND PATISSERIE LAB-I		9
BASIC FOOD AND BEVERAGE LAB-I		10
FRONT OFFICE OPERATIONS LAB-I		11
ACCOMMODATION OPERATIONS LAB-I		12
BASIC OF COMPUTER-LAB		13

Semester 3

Subject	Subject Details	Periods
ECONOMIC		1
TOURISM		2
FOOD AND BEVERAGE MANAGEMENT		3
FOOD PRODUCTION AND PATISSERIE-II		4
FOOD AND BEVERAGE SERVICE-II		5
FRONT OFFICE OPERATIONS-II		6
ACCOMMODATION OPERATIONS-II		7
ENGLISH VIVA VOCE-I		8
FRENCH VIVA VOCE		9

Semester 4

Subject	Subject Details	Periods
PRINCIPLES OF ACCOUNTING		1
HOTEL LAW		2
FOOD PRODUCTION AND PATISSERIE-III		3
FOOD AND BEVERAGE SERVICE-III		4
FRONT OFFICE OPERATIONS-III		5
ACCOMMODATION OPERATIONS-III		6
ENGLISH VIVA VOCE-II		7
FOOD PRODUCTION AND PATISSERIE LAB-II		8
FOOD AND BEVERAGE SERVICE LAB-II		9
FRONT OFFICE OPERATIONS LAB-II		10
ACCOMMODATION OPERATIONS LAB-II		11