Curricular Structure-BHM

1. ENG 204 Business Communication for Hospitality Industry 3
2. FNB171 Food Production and Patisserie I (Theory) 3
3. FNB191 Food Production and Patisserie I (Practical) 1.5
4. FNB 172 Food and Beverage Service I (Theory) 3
5. FNB 192 Food and Beverage Service I (Practical) 1.5
6. RDM 181 Accommodation Operations I (Theory) 3
7. RDM 191 Accommodation Operations I (Practical) 1.5
8. THS 161 Fundamental of Tourism and Hospitality 3

1. FHN 191 Food Hygiene & Nutrition 3
2. FNB 174 Food Productions and Patisserie II (Theory) 3
3. FNB 194 Food Productions and Patisserie II (Practical) 1.5
4. FNB 175 Food and Beverage Service II (Theory) 3
5. FNB 195 Food and Beverage Service II (Practical) 1.5
6. RDM 183 Accommodation Operations II (Theory) 3
7. RDM 193 Accommodation Operations II (Practical) 1.5
8. MGT 231 Foundation of Management 3

1. STT 101 Hospitality Statistics 3
2. FNB 271 Food Productions and Patisserie III (Theory) 3
3. FNB 191 Food Productions and Patisserie III (Practical) 1.5
4. FNB 272 Food and Beverage Service III (Theory) – III 3
5. FNB 292 Food and Beverage Service III (Practical) 1.5
6. RDM 281 Room Division Management I (Theory) 3
7. RDM 291 Room Division Management I (Practical) 1.5
8. MIS 201 Introduction to Management Information System 3

1. ACC 126 Hospitality Accounting and Costing 3
2. FNB 274 Food Productions and Patisserie IV (Theory) 3
3. FNB 294 Food Productions and Patisserie IV (Practical) 1.5
4. FNB 275 Food and Beverage Service IV (Theory) 3
5. FNB 295 Food and Beverage Service IV (Practical) 1.5
6. RDM 283 Room Division Management II (Theory) 3
7. RDM 293 Room Division Management II (Practical) 1.5
8. MKT 143 Hospitality Marketing 3

1. FIN 133 Fundamentals of Financial Management 3
2. HRM 153 Hospitality Human Resources Management 3
3. MGT 312 Fundamentals of Entrepreneurship 3
4. RCH 311 Research Methodology 3
5. BSM 383 Behavioral Science in Hospitality Management 3

1. PRJ 451 Project Work 3
2. FNB 371 Advance Food and Beverage Management 3
3. FNB 372 Advance Food Production Management 3
4. MGT 216 Tourism Business Environment 3
5. BNC 387 Bakery and Confectionery 3

1. INT 396 Internship 6

1. INT 397 Internship 6