3 Year B. Sc. in Hospitality & Hotel Administration (B.Sc. HHA) – Semester I
| No. | Subject Code | Subject | Term Marks* | |
|---|---|---|---|---|
| Theory | Practical | |||
| 1 | BHM 111 | Foundation Course in Food Production – I | 100 | 100 |
| 2 | BHM 112 | Foundation Course in Food & Beverage Service – I | 100 | 100 |
| 3 | BHM 113 | Foundation Course in Front Office – I | 100 | 100 |
| 4 | BHM 114 | Foundation Course in Accommodation Operations-I | 100 | 100 |
| 5 | BHM 105 | Application of Computers | 50 | 100 |
| 6 | BHM 106 | Hotel Engineering | 100 | – |
| 7 | BHM 116 | Nutrition | 100 | – |
| Total | 650 | 500 | ||
| Grand Total | 1150 | |||
| *Term marks comprise of 30% In-course & 70% Term-end exam marks. |
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3 Year B. Sc. in Hospitality & Hotel Administration (B.Sc. HHA) – Semester II
| No. | Subject Code | Subject | Term Marks* | |
|---|---|---|---|---|
| Theory | Practical | |||
| 1 | BHM 151 | Foundation Course in Food Production – II | 100 | 100 |
| 2 | BHM 152 | Foundation Course in F & B Service – II | 100 | 100 |
| 3 | BHM 153 | Foundation Course in Front Office – II | 100 | 100 |
| 4 | BHM 154 | Foundation Course in Accommodation Operation-II | 100 | 100 |
| 5 | BHM 117 | Principles of Food Science | 100 | – |
| 6 | BHM 108 | Accountancy | 100 | – |
| 7 | BHM 109 | Communication | 50 | – |
| 8 | TS-01 | Foundation Course in Tourism | 100 | |
| Total | 750 | 400 | ||
| Grand Total | 1150 | |||
| *Term marks comprise of 30% In-course & 70% Term-end exam marks. | ||||
3 Year B. Sc. in Hospitality & Hotel Administration (B.Sc. HHA) – Semester III
| No. | Subject Code | Subject | Term Marks* | |
|---|---|---|---|---|
| Theory | Practical | |||
| 1 | BHM 208 | Industrial Training | – | 200 |
| Grand Total | 200 | |||
3 Year B. Sc. in Hospitality & Hotel Administration (B.Sc. HHA) – Semester IV
| No. | Subject Code | Subject | Term Marks* | |
|---|---|---|---|---|
| Theory | Practical | |||
| 1 | BHM 201 | Food Production Operations | 100 | 100 |
| 2 | BHM 202 | Food & Beverage Service Operations | 100 | 100 |
| 3 | BHM 203 | Front Office Operations | 100 | 100 |
| 4 | BHM 204 | Accommodation Operations | 100 | 100 |
| 5 | BHM 205 | Food & Beverage Controls | 100 | – |
| 6 | BHM 206 | Hotel Accountancy | 100 | – |
| 7 | BHM 207 | Food Safety & Quality | 50 | – |
| 8 | – | Research Methodology | – | – |
| 9 | TS-03 | Management in Tourism | 100 | |
| 10 | BEGE-103 | Communication Skill in English | 100 | |
| 11 | TS-07 | Human Resource Management | 100 | |
| Total | 950 | 400 | ||
| Grand Total | 1350 | |||
| *Term marks comprise of 30% In-course & 70% Term-end exam marks. | ||||
3 Year B. Sc. in Hospitality & Hotel Administration (B.Sc. HHA) – Semester V
| No. | Subject Code | Subject | Term Marks* | |
|---|---|---|---|---|
| Theory | Practical | |||
| 1 | BHM 311 | Advance Food Production Operation-I | 100 | 100 |
| 2 | BHM 312 | Advance Food & Beverage Operation-I | 100 | 100 |
| 3 | BHM 313 | Front Office Management-I | 100 | 100 |
| 4 | BHM 314 | Accommodation Management-I | 100 | 100 |
| 5 | BHM 307 | Financial Management | 100 | |
| 6 | BHM 308 | Strategic Management | 50 | – |
| 7 | BHM 309 | Research Project | – | – |
| 8 | – | Special topics / Guest speakers | – | – |
| 9 | TS-06 | Tourism Marketing | 100 | |
| Total | 650 | 400 | ||
| Grand Total | 1050 | |||
| *Term marks comprise of 30% In-course & 70% Term-end exam marks. | ||||
3 Year B. Sc. in Hospitality & Hotel Administration (B.Sc. HHA) – Semester VI
| Subject Code | Subject | ||
| BHM 351 | Advance Food Production Operation-II | ||
| BHM 352 | Advance Food & Beverage Operation-II | ||
| BHM 353 | Front Office Management-II | ||
| BHM 354 | Accommodation Management-II | ||
| BHM 305 | Food & Beverage Management | ||
| BHM 306 | Facility Planning | ||
| BHM 309 | Research Project | ||
| – | Special topics / Guest speakers | ||
| Total | |||
| Grand Total | |||
| *Term marks comprise of 30% In-course & 70% Term-end exam marks. | |||