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| Course Module for B.sc in Hotel Managament Catering and Tourism Technology (B.sc-HMCTT) |
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Semester 1 |
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CODE |
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SUBJECT |
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PAPER ID |
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BSCHMCT-101 |
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Front office Operations |
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BSCHMCT-102 |
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Hotel house Keeping - 1 |
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BSCHMCT-103 |
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Basic food & beverage prodiction |
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BSCHMCT-104 |
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Food Microbiology and Nutrition |
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BSCHMCT-105 |
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Communication and soft skill |
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BSCHMCT-106 |
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Practical |
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Semester 2 |
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CODE |
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SUBJECT |
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PAPER ID |
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BSCHMCT- 201 |
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Hotel Housekeeping - II |
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BSCHMCT- 202 |
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Fundamentals Of Tourism And Tourism Products |
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BSCHMCT- 203 |
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Food & Beverage Service Operations-I |
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BSCHMCT- 204 |
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Food & Beverage Production |
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BSCHMCT- 206 |
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Basics Of Computers |
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BSCHMCT- 207 |
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Practical |
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Semester 3 |
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CODE |
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SUBJECT |
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PAPER ID |
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BSCHMCT-301 |
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Advanced Front Office Operations - I |
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BSCHMCT-302 |
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Hotel Housekeeping Operations - III |
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BSCHMCT-303 |
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Food & Beverage Service Operations-II |
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BSCHMCT-304 |
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Food & Beverage Production |
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BSCHMCT-305 |
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Hospitality French |
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BSCHMCT-306 |
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Hospitality Sales And Marketing |
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BSCHMCT-307 |
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Practical |
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Industrial Training Report (150) |
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Industrial Training Project (Report) Presentation (200) |
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Viva (50) |
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Semester 5 |
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CODE |
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SUBJECT |
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PAPER ID |
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BSCHMCT-501 |
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Front Office Management - I |
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B0123 |
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BSCHMCT-502 |
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Advanced Accomodation Operations - I |
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B0124 |
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BSCHMCT-503 |
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Advanced Food & Beverage Service Operations – I |
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BSCHMCT-504 |
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Advanced Food & Beverage Production - I |
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BSCHMCT-505 |
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Principles of Management |
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BSCHMCT-506 |
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Practical |
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Semester 6 |
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CODE |
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SUBJECT |
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PAPER ID |
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BSCHMCT-601 |
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Front Office Management - II |
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BSCHMCT-602 |
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Advanced Accomodation Operations - II |
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BSCHMCT-603 |
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Food & Beverage Controls |
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BSCHMCT-604 |
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Advanced Food & Beverage Production - II |
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BSCHMCT-605 |
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Hotel law |
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BSCHMCT-606 |
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Travel Agencies And Tour Operator Operations |
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BSCHMCT-607 |
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Practical |
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