EVS101 Environmental Studies

The goal of this course is to provide students basic knowledge of environment and their role in life sustenance. The students can identify and analyze environmental problems as well as the risks associated with them.

HOSM104 Food Production and Culinary Art – I

To make the students learn about the professionalism and basic etiquette of culinary art to make them learnt about raw material, uses, composition, benefits, and methods of processing. To sharpen the culinary skills in the field of food production. To impart knowledge of history of culinary art and changes along with the times.

HOSM149 Basics of Front Office-I

To impart the basic knowledge of state hospitality and hotel industry; classify hotels and main features of hotels; observe front office staff and organization structure; make use of front office department’s equipment and furniture; experiment welcoming of guest and telephone handling.

HOSM150 Fundamentals of Housekeeping

The course is aimed to impart basic fundamental knowledge to the students about: accommodation department of a hotel; organizational structure and sub departments; various responsibilities carried out by the staff; daily routine of housekeeping staff; cleaning organization, cleaning equipment, aid and processes; further this course will also make the student understand the practical task done by housekeeping department.

HOSM148 Fundamentals of Food & Beverage Service

The course is oriented to explain and make the students understand the basics of food and beverage service department, their types, class and service methods and equipment etc. Further this course will facilitate the students to understand the staff organization and their specific task.

ENG101 English

BS101 Behavioral Science - I

FBL Foreign Language – I

HOSM132 Food Production and Culinary Art – II

To make the students learn about the professionalism and basic etiquette of culinary art. To make them learnt about raw material, uses, composition, benefits, and methods. To sharpen the culinary skills in the field of food production. To impart knowledge of history of culinary art and changes along with the times. To give the basic idea about physical and chemical composition of different food products.

HOSM151 Food & Beverage Service Operations

The course is oriented to explain and make the students understand the basics of menu planning, different types of menus, French classical menu, non-alcoholic beverages and tobacco products. Further this course will facilitate the students to understand the KOT system billing procedure and F&B control system.

HOSM152 Basics of Front Office -II

To impart the basic knowledge of reservation handling, procedure to amendment and cancel the reservation; registration process, activities related to guest check-in; during the stay activities such as message handling, room selling technique, maintaining guest history; bell desk functions and procedure to handle guest luggage; techniques of up-selling rooms and promotional activities; online reservation system used in hotel industry.

HOSM153 Housekeeping Operations

The student should have prerequisite knowledge of basic information about housekeeping department; organizational structure and responsibilities of the staff; different surfaces and their cleaning and maintenance; practical part of cleaning equipment, agents and process; basic know-how of cleaning process.

HOSM135 Applied Nutrition

At the end of the semester students will be able to understand functions of Foods which supply our nutritional needs; explain how to meet human need nutrients in terms of available foods; acquire techniques of preparation which help us meet our needs in an enjoyable manner; understand role of nutrients in menu planning.

Behavioural Science II 

ENG111 Introduction to Communication Skills

To understand the different aspects of communication using the four macro skills – LSRW (Listening, Speaking, Reading, Writing). 

FBL Foreign Language – II

To enable the students to converse using simple vocabulary, read short text and write and simple sentences.

HOSM227 Quantity Food Production

Explain the concept to Quantity Food Production. To make student gain the knowledge of different types of quantity food production businesses. To make student understand planning menu, indenting and purchasing of commodities for quantity food preparations. To make student learn the basics of regional cuisine.

HOSM228 Basics of Bar Operations

The course is oriented to explain and make the students understand about various alcoholic beverages, their manufacturing process, types, and service of each alcoholic beverage. Further this course will facilitate the students with technical skills for complete competent service of food & beverage.

HOSM215 Hospitality Leadership

HOSM216 Guest Retaining Strategy

Understand the complexities associated with implementing change. Understand the tools for analyzing and optimizing the guest service experience. Understand the operational processes for managing the service encounter to achieve internal and external customer satisfaction.

HOSM221 Front Office Operation & Management

The course is aimed to impart basic fundamental knowledge to the students about: explain computer application in front office operation; understand front office accounting; describe control of cash and credits; acquire night auditing skills; know the importance of guest safety and security; acquire communication skill.

HOSM226 Advanced Housekeeping Operations

HTTP101 Term Paper – I

To prepare the students to study systematically in order to write clearly and comprehensively about a topic/ issue. And also, to enhance the students’ ability in the written and oral presentations.

Communication Skills – I

This course is aimed to equip students with effective oral and written communication. Students will learn some theoretical inputs into the process of communication and its different types, and presentation skills. Help students in developing communication strategies to communicate effectively to diverse audience and platforms.

Behavioral Science – III

FBL Foreign Language – III

To strengthen the students’ current communication skills in oral and written, to enrich their vocabulary and formulations using tenses and situation-related glossary.

HOSM229 Regional Cuisines of India

To make student understand the different types of Indian regional cuisines. To learn the methods to prepare Indian regional menus. To make student learn to prepare different types of Indian Breakfast and Snack items. To make student understand the different types of specialized Indian cuisine. To make student learn about the classical and authentic recipes of India.

HOSM230 Bar Operations & Management

The course is oriented to explain and make the students understand about various Alcoholic Beverages, their manufacturing process, types, and service of each alcoholic beverage. Further this course will facilitate the students with technical skills for complete competent service of food & beverage.

HOSM225 Patisserie Operation

To enhance the student’s understanding regarding the staff structure and latest trends followed in the Bakery of a star category hotel. To make student aware regarding the various principles of bread and pastry making and application of these principles in practical operations. To demonstrate the handling of various bakery dishes.

HOSM231 Property Management System in Hotels

HOSM232 Housekeeping Management – I

The course is aimed to impart knowledge to the students about planning & organizing; budgeting in housekeeping; hiring contract services and outsourcing; awareness about safety and security; concepts of redecoration and refurbishing.

HOSM233 Eco-friendly Concepts in Housekeeping

Eco friendly concepts in hotel Housekeeping. Further this course will also make the student understand the concept of waste management, water conservation and environmental certification programs.

HTSM101 Seminar - I

Communication Skills II

This course is aimed to equip students with effective written and employment communication. In this course, students will learn some theoretical inputs into the difference between written and oral communication, the process of writing, its different types and strategies the correct format of business documents, and cross-cultural communication, persuasion and employment communication.

Behavioral Science – IV

FBL Foreign Language - IV

HMTTIN100 Internship

HOSM330 International Gastronomy

Learn the basic of international cuisine of oriental, European middle eastern, Mexican and America. To acquire skills to plan and prepare international menus. To know the ingredients, unique cooking styles serving and cultural and social aspects of these cuisine. To learn the preparation of frozen desserts and it types.

HOSM331 Food & Beverage Service Management – I

The course is oriented to familiarize the students with fundamentals of food & beverage management, and tools and techniques used to take decisions in operating and controlling the food & beverage outlets. Further this course will familiarize the students with the day to day running of food & beverage outlets.

HOSM329 Housekeeping Management – II

The course is aimed to impart knowledge to the students about supervisory activities in accommodation department of a hotel; laundry and dry cleaning in hotel; eco-friendly practices in hotel housekeeping; waste disposal and pest control; further this course will also make the student understand the practical task done by housekeeping department.

HOSM332 Managing Front Office in Hotels

To impart the basic knowledge of reservation handling, procedure to amendment and cancel the reservation; registration process, activities related to guest check-in; during the stay activities such as message handling, room change procedure, arrival preparations; handling different type of guests like VIPs, Walk-in, FIT, etc.

HOSM333 Applied Interior Management

The course is aimed to impart in-depth knowledge of interior designing to the students. Further this course will also make the student understand the role of interior in hotel aesthetics.

HR201 Fundamentals of Human Resource Management

To appreciate the importance of human resource management as a field of study and as a central management function. Developing an understanding of the HRM function and how it relates to other organizational functions. Learning the managerial skills involved in acquiring and maintaining a workforce that is both productive and high on maintenance factors such as loyalty and cohesiveness. Showing how such important functions as human resource planning, job requirements, recruitment, selection, training, managerial development, career planning, performance appraisal, and compensation can be utilized in attaining organizational goals. Preparing the individual student in some important personal career planning activities. Enhancing sensitivity to HRM issues so the student will be able to identify problem areas more readily and resolve them more effectively, both as a manager and as an individual working on personal career development concerns.

Communication Skills -IV

Behavioral Science – VI

FBL Foreign Language - VI

HOSM415 Charcuterie Operations

HOSM416 Food & Beverage Service Management – II

HOSM403 Room Division Management

The subject aims to establish the importance of room division management within the hospitality industry. It equips the student to acquire knowledge and skills with respect to various management aspects of room division.

HOSM405 Global Hospitality Management

To provide students with appropriate knowledge, philosophy, concepts, skills, and competencies in the understanding of the interdisciplinary nature of hospitality management. To provide students with appropriate knowledge, skills and competencies that will enable them to solve practical problems confronting the development of hospitality. To provide students with appropriate knowledge, skills and competencies in hospitality Product Development, marketing, and promotion. To provide students with appropriate knowledge skills and competencies in the development of sustainable hospitality management practices.

HOSM413 Legality of Food Safety

HOSM417 Basics of Confectionery

HOSM418 Practices in Accommodation operations

HTCR100 Company Report

The objective of the company report is to get exposure of the industry /corporate environment and become acquaintance with working culture of industry /corporate. To prepare students, to study systematically in order to write clearly and comprehensively about a topic/ issue related to company. Also, to enhance student’s ability in written and oral presentations.

Communication Skills -V

Behavioral Science – VII

FBL Foreign Language - VII

HOSM419 Advanced Kitchen Management

HMTTMN100 Minor Project

To prepare the students to take up as study or project on any topic or issue related to the four major Operational Departments of Hotel.  The project may be collectively taken by group of students on various aspects of integrated design in hospitality. Student must conduct systematic study and analyse critically the said topic in order to write clearly and comprehensively about a topic/ issue.  Also, to enhance students’ ability in written and oral presentations.

HOSM407 Resort Management

This course provides an overview of resort management and operations. The scope of these industries will be discussed along with the principles of successful marketing, management, and development of a resort.  This course will introduce students to the operations of modern-day resorts, including ski, golf, and gaming resorts.

HOSM409 Hospitality Consumer Behaviour

The course aims to provide students with the basic information on consumer behavior in hospitality, its role and necessity of studying consumer behavior, factors that influence consumer behavior, analysis of decision-making process, rights issues and consumer protection, and consumer behavior approach in the context of sustainable development. Presentation and analysis of factors that influence consumer behavior. Presentation and analysis of consumer decision making process.

HOSM411 Indian Heritage and culture

HOSM414 Basics of Baking

HOSM420 Advanced Food & Beverage Operations

The objective of the course is to make student understand the new advances in food production department of hotels. The course will enhance the student’s understanding on the topics of molecular gastronomy, genetically modified food. Course will also upgrade the knowledge and understanding of the students in field of automation, artificial intelligence and current trends in new equipment and ingredients. It will also make student learn about the requirements of food for people with special needs.