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B.Sc Catering Science & Hospitality Management


Syllabus

Year

Part

Subject and Paper

Duration Hrs.

Max Marks

I

I

Language

3

100

II

English

3

100

 

Theory

 

 

III

Paper I : Food & Beverage Service Operations

3

100

 

Paper II : Food Production Operations

3

100

 

Paper III : Front Office Operations

3

100

 

Paper IV: House Keeping Operations

3

100

 

Practical

 

 

 

Practical I : Food & Beverage Service

3

50

 

Practical II : Food Production

3

50

 

Theory

 

 

II

III

Paper V : Communication & IT

3

50

 

Paper VI :Food & Beverage Service Management

3

100

 

Paper VII : Food Production Management

3

100

 

Paper VIII : Front Office Management

3

100

 

Paper IX : House Keeping Management

3

100

 

Paper X : Hospitality Accounting & Marketing

3

100

 

Practical

 

 

 

Practical III :Front Office

3

50

 

Practical IV : House Keeping

3

50

 

 

Theory

 

 

III

III

Paper XI : Communication & Study Skills

3

100

 

Paper XII : Supervisory Skills & Human Resources

3

100

 

Paper XIII : Entrepreneurial Business Development & Franchising

3

100

 

Paper XIV : Business Economics & Statistics

3

100

 

Paper XV : Travel & Tourism Management

3

100

 

Paper XVI : Event Management

3

100

 

 

Project & Viva

 

 

 

Project Report - Research Methodology

-

100

 

Project Report & Viva Voce

-

100

Total

 

2100