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Welcomgroup Graduate School of Hotel Administration Bachelor of Hotel Management (HM) Proposed Course Structure (Applicable for 2017 batch admissions onwards) Tax. ‘Max, Marks [Marks Semester |S bi Feuoact Name Lt} etc} (intemal fend — |yotal Assessment) [Semester |Marks zl tase ches lL] ato ew fe Theory areca ae 1 Jet ior |Foundaton Couse in Food PreductonBateny—1 Jopo]«] © | # | 1 2 [an os [Foundation Couse in Fod & Beverage Serves -1 2{t{o| 3 0 | 100 3 |BHM 105 |Foundation Course in Accommodation Operation 2;o;o; 2 50 50 100 | 1 4 |BHM 107 [Foundation Course in Front Office Operation 2}0}0] 2 0 50 100 5 fon 100 [ousiness Commuricaion 2/0] 0| 2 30 | 100 ~ —L c Practical Project eae, so 1 BH 11 |Food Production Bakery Pracal-1 ofo]t0] 5] m0 ‘00 2 for 13 [Food & Beverage Secs Practeal-1 afofal2| 10 100 3 fet [Apoicaton of Computers Practical & HIS Pract -1 fol 2 ‘00 100 TOTAL ‘Hrs:29 12] 800 Max. Max. Marks | Marks snes] sip ufsfe} | Nima | ea |T2 . Assessment) | Semester Ll Exam) fa Theory | 1 [eh 10 remediate Couse n Food PoduolowBalery-2 ao 3» |» | 1 2 [sno Foundatn Course n Food & Beverage Senin 2 alifo] a] 100 2 [shu 105 [Acaommodaton Operation 1 afifofs{» | « | 10 4 | BHM 108 |Front Office Operations - 1 2}1)0] 3 50 50 100 IL [5 10 Food Science ana nutton afofof2] » | » | 10 rractical / Project Fascia get — ~~~ — | 1 | BHM 112 [Food Production/Bakery Practical - 2 O}ol8 100 100 2 | BHM 114 Food & Beverage Service Practical - 2 O}0; 4) 2 100 100 3 [ert [Accoradaton Opeaton-1 ofof2] +] 100 ‘00 4 [srw 18] Front fice Opraton ofof2] 1] 10 100 TOTAL ‘Hrs:31 12.3 16} 23} 900 First Internship of 4 weeks (BHM 221) : Max Marks [Mars Semester] fh | Sublet Subject Name L | driemat | 5 Na | pores Assessment) | “erm Theory 1 + ] hu 201 [Inermedate Food ProductonfBakery Operon - 1 4 A so | 100 2 | hu 203 [rood & Beverage Service Operations - 1 2 2] so | 100 3 | hi 205 [Accommodaton operations -2 2 alee so | 100 4 | 240 207 [Front ofice Operatons -2 2 2] m0 «| 100 5 | am 200 |Hospiaity Accounting 2 2| 9 «| 100 I [6 | erants [Food & Beverage Management & Control 2 2] # so | 100 ae a Th +] hm 213 [Food Production aakery Practal-3 0 4] 100 ra) 2 | arm 215 |Food & Beverage Service Practical 3 0 +| 100 100 3 | ex 217 [Accommodation Operaton -2 0 +] 100 100 4 | 84M 219 |Food& Beverage Management & Contol - Praccal 0 + 00 100 3 | BAM 221 [internship Evaluation 2 700 TOTAL His.28 a 23]0 fs | ton wax Mars | M&% Marks Exama) [Sse Theory + | BHM 202 intarmeciate Food ProdutonBakery Operations -2 4 4| 9 so | 100 2 | a1 206 | Food & Beverage Service Operations -2 2 3] 9 so | 100 3 | aHM 206 [Front offce Managerent- 1 2 2] 9% so | 100 iy. | ¢ [ iat tet er ennene sn natal eave 2 3] 9 so | 100 5 | BHM 210 [Corporate Finance 2 50 1+ | BHM 212 [Food ProductonfBaker Practical -4 0 | 100 2 | srw 214 |Food& Beverage Senice Praccal -+ 0 2| 100 3 | aH 216 [Accommodation Operations Management 0 2] 100 Sree TOTAL Hrs30 2 22| ‘Second Internship of 4 weeks (BHM 319) ——-

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