B.Sc. in Hotel Management, Tourism and Hospitality (B.Sc.

HMTH)
COURSE CODE COURSE TITLE

CA

ETE (Th.) ETE (Pr.)

Cr.

Y
Y
0
Y
0
Y
0
Y

0
0
0
0
0
0
0
0

0
0
Y
0
Y
0
Y
Y

20
20
20
20
20
20
20
20

80
80
0
80
0
80
0
60

0
0
80
0
80
0
80
20

4
2
2
2
2
2
2
4

Y
0
Y
0
Y
0
Y
0
Y

0
0
0
0
0
0
0
0
0

0
Y
0
Y
0
Y
0
Y
0

20
20
20
20
20
20
20
20
20

80
0
80
0
80
0
80
0
80

0
80
0
80
0
80
0
80
0

2
2
2
2
2
2
2
2
4

Y
0
Y
0
Y
Y
Y

0
0
0
0
0
0
0

0
Y
0
Y
0
0
0

20
20
20
20
20
20
20

80
0
80
0
80
80
80

0
80
0
80
0
0
0

2
2
2
2
4
4
4

TERM 1
DENG101
DHMT101
DHMT102
DHMT103
DHMT104
DHMT105
DHMT106
DCAP101
DHMT107
DHMT108
DHMT109
DHMT110
DHMT111
DHMT112
DHMT113
DHMT114
DHMT115
DHMT201
DHMT202
DHMT203
DHMT204
DHMT205
DHMT206
DMGT101

COMMUNICATION SKILLS - I
BASIC COURSE IN FOOD PRODUCTION
PRACTICALS OF BASIC COURSE IN FOOD PRODUCTION
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE
PRACTICALS OF FOOD AND BEVERAGE SERVICE
FOUNDATION COURSE IN FRONT OFFICE
PRACTICALS OF FOUNDATION COURSE IN FRONT OFFICE
BASIC COMPUTER SKILLS
TERM 2
FOUNDATION COURSE IN WESTERN CUISINES
PRACTICALS OF FOUNDATION COURSE IN WESTERN CUISINES
FOOD AND BEVERAGE SERVICE OPERATIONS
PRACTICALS OF FOOD AND BEVERAGE SERVICE OPERATIONS
ACCOMMODATION OPERATIONS
PRACTICALS OF ACCOMMODATION OPERATIONS
FRONT OFFICE MANAGEMENT
PRACTICALS OF FRONT OFFICE MANAGEMENT
TOURISM CONCEPTS
TERM 3
ADVANCED FOOD PRODUCTION
PRACTICALS OF ADVANCED FOOD PRODUCTION
WINES, SPIRITS AND LIQUEURS
PRACTICALS OF WINES, SPIRITS AND LIQUEURS
TRAVEL AGENCY AND TOUR OPERATIONS
HOTEL ENGINEERING
PRINCIPLES AND PRACTICES OF MANAGEMENT

DHMT207
DHMT208
DHMT209
DHMT210
DHMT211
DHMT212
DMGT215
DHMT213
DHMT301
DHMT302
DHMT303
DENG102
DHMT304
DHMT305
DHMT306
DMGT208
DHMT307
DHMT806

TERM 4
BAKERY AND PATISSERIE
PRACTICALS OF BAKERY AND PATISSERIE
SPECIALIZED FOOD AND BEVERAGE SERVICE
PRACTICALS OF SPECIALIZED FOOD AND BEVERAGE SERVICE
ACCOMMODATION MANAGEMENT
PRACTICALS OF ACCOMMODATION MANAGEMENT
ACCOUNTING FOR MANAGERS AND DECISION MAKING
MARKETING CONCEPTS AND STRATEGIES IN TOURISM AND HOSPITALITY
TERM 5
FOOD AND BEVERAGE MANAGEMENT
BUSINESS TOURISM AND EVENT MANAGEMENT
FACILITY PLANNING AND MANAGEMENT
COMMUNICATION SKILLS - II
FOOD SCIENCE AND NUTRITION
TERM 6
SUSTAINABLE TOURISM PLANNING AND DEVELOPMENT
ETHICAL, LEGAL AND REGULATORY ASPECTS OF TOURISM AND HOSPITALITY
BUSINESS
HUMAN RESOURCE MANAGEMENT
MEETINGS,INCENTIVES,CONVENTIONS AND EXHIBITIONS
PROJECT ON HOSPITALITY AND TOURISM

Y
0
Y
0
Y
0
Y
Y

0
0
0
0
0
0
0
0

0
Y
0
Y
0
Y
0
0

20
20
20
20
20
20
20
20

80
0
80
0
80
0
80
80

0
80
0
80
0
80
0
0

2
2
2
2
2
2
4
4

Y
Y
Y
Y
Y

0
0
0
0
0

0
0
0
0
0

20
20
20
20
20

80
80
80
80
80

0
0
0
0
0

4
4
4
4
4

20

80

Y
Y
Y
0

0
0
0
0

0
0
0
Y

20
20
20
100

80
80
80
0

0
0
0
0

4
4
4
4