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First year syllabus gives an introduction to the Hotel Management principles and practice and the basic skills.

1. Basic Culinary Arts
2. Basic Food & Beverages Service
3. Basic Accommodation Operation
4. Basic Front Office Operation
5. Basic Financial Accounting & Costing
6. Food Science & Nutrition
7. Language Practical ( English , French )
8. Hospitality

II year syllabus deals with various functional areas of Hotel Management & advanced principles of Operation and Management.

1. Quantity Food Production
2. Beverage Service
3. Advanced Accommodation Operation
4. Front Office Operation
5. Accountancy
6. Principles of Management
7. Computer Applications
8. Language Practical
9. Industrial Training

III year syllabus gives the students an opportunity to acquire complete knowledge & choose his area in Hospitality Industry.

1. Advanced Culinary Arts
2. Advanced Food & Beverage
3. Accommodation Management
4. Front Office Management
5. Human Resource Management
6. Management Information System
7. Hotel Law
8. Travel & Tourism
9. Project Work
10. Elective ( Grade Manager, Sales & Marketing, Bar Management, Kitchen Stewarding and Decoration )