4 Years
Under Graduate
Hotel Management and Hospitality
First Year:
| S.No | Subjects |
| 1 | Food Production, Food, and Beverage Service |
| 2 | Front Office Operations, Accommodation Operations |
| 3 | Business Communication, Hotel Accounting |
| 4 | Introduction to Hospitality Industry |
| S.No | Subjects |
| 1 | Food Production Management, Food, and Beverage Management |
| 2 | Front Office Management, Housekeeping Management |
| 3 | Marketing Management, Human Resource Management |
| 4 | Financial Management |
| S.No | Subjects |
| 1 | Hospitality Law, Strategic Management |
| 2 | Event Management, Hotel Facilities, and Design |
| 3 | Entrepreneurship Development |
| 4 | Internship |
Projects
(1). Customer Satisfaction Enhancement
(2). Menu Engineering and Cost Control
(3). Sustainable Practices in Hospitality
(4). Event Management
Reference Books
(1). "Hotel Front Office
Management" by James A. Bardi
(2). "Hospitality Strategic Management" by Cathy A. Enz
(3). "Food and Beverage Service: A Training Manual" by Sudhir
Andrews
(4). "Principles of Hotel Management" by S. Indra Gandhi and
R. Chandrasekar
(5). "Event Management: Principles and Practices" by Razaq Raj
and Shabir Ahmad Mir
(6). "Hotel Housekeeping: Operations and Management" by Sudhir Andrews
(7). "Food and Beverage Cost Control" by Lea R. Dopson and David K. Hayes
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