BSc in Hotel/Hospitality Management Syllabus & Subjects 2023: Semester-wise List, Top Colleges Syllabus PDF

Business Communication

The subject includes the meaning and necessity of business communication, fundamental communication models, communication barriers- miscommunication and overcoming methods.

Food Microbiology and Nutrition

The subject deals with the introduction to microbiology, the effect of heat on microbes, and fermentation techniques.

Foundation Course In Food Production

Students learn about the art of cookery, its history, preparation of ingredients, equipment, and methods of cooking different foods.

Foundation Course In Food and Beverage Service

The subject includes various types of restaurants, coffee shops, eateries, bars, and lounges, and the types of meals, menus and covers.

Foundation Course In Accommodation Operations

Students are introduced to the housekeeping department, staffing, work planning, cleaning services, and maintenance of an accommodation.

Foundation Course In Front Office

Tourism and the hospitality industry form the basis of this subject. It includes the structure of hotels, the organisation of hotel employees, guest management, and arrival and departure procedures.

Basic French

The subject introduces the basics of the French language so that students can easily converse with foreign visitors in the future.

Basic Spanish

Students learn the basic numbers and words in Spanish. This helps them obtain a working knowledge of the language to apply later during their conversation with Spanish visitors.

Spa Management

This elective subject focuses on establishing, managing, and maintaining a spa facility in a hotel.

Semester I

Business Communication

Students learn about the process and types of communication, basic communication models, noise and measures to overcome miscommunication. They build writing skills through types of letter writing, departmental communication, and even email and internet etiquette.

Food Microbiology and Nutrition

The subject introduces the relation between food safety and microbes. It deals with the classification of microbes, industrial and small-scale preparation of foods, fermented foods, preservation of packaged foods, food constituents and nutrients.

Basics of Computer

Computer fundamentals, introduction to operating systems such as Windows, application usage, and software basics.

Foundation Course In Food Production

The subject emphasises cooking Materials and their uses, the action of heat on nutrients, preparation of ingredients, uses of various kitchen equipment and their organisation, food cooking techniques, fuels used in cooking, culinary history, and international and Indian cuisine.

Foundation Course In Food and Beverage Service

This subject introduces students to the food and beverage service sector in the market and hotels. It introduces the concept of beverage equipment, food and beverage service methods, menus and covers, and types of meals.

Foundation Course In Accommodation Operations

Introduction to housekeeping and its importance, hotel guest room types and layouts, planning of duty and division of work, and several aspects of cleaning science.

Semester II

Environmental Sciences

Students learn about the environment and its importance, degradation of the environment and pollution, effects of pollution and ways to control it, waste management, and disaster management. The subject also includes details about natural resources and their effective preservation, various ecosystems, biodiversity, and conservation.

Hygiene and Sanitation

The subject emphasises the importance of cleanliness and hygiene in the catering industry, food and water-borne diseases, hygienic practices of storing food, and cleaning methods.

Accounting For Managers

In this subject, students learn about the types and classification of accounting, cost accounting, financial management, and preparation of accounts.

Foundation Course In Food Production- II

The subject introduces food production to a step ahead with a detailed analysis of food commodities and cookery. Students learn about different fruits, herbs, spices, nuts, Indian regional cuisine, vegetable and meat cookery, and large scale food production.

Semester II

Food Production Operations

Through this subject, students learn about quantity food production and menu planning, indenting, volume feeding for large scale catering, and regional Indian cuisine.

Food and Beverage Service Operations

The subject discusses various aspects of alcohol beverage production, classification, international wine egions, dispense bar, spirits, and aperitifs.

Accommodation Operations

In this subject, the various aspects of accommodation and hotel services are discussed. The contents include linen room operations, uniform, sewing room, laundry room, flower arrangement, and indoor plant care.

Food and Beverage Control

One of the major duties of a hotelier is to manage costs. The subject teaches students about food costing, receiving control, invoice generation, food control cycle, storing and issuing control, and sales control.

Front Office Operations

Students learn about the importance of computers in the hotel industry, accounting and front office, check-in and check-out procedures, night auditing, and guest safety and security.

Basic French (Elective)

The subject provides knowledge about the core vocabulary and sentence patterns in the present and past. Pronunciation, grammar, and ordinary vocabulary are all covered.

Semester IV

Food Production Operations-II

This subject introduces the layout and structure of a larder, Charcuterie, types of Pate, mousse & mousseline, Quenelles, Parfaits, Roulades, appetisers & Garnishes, and Non-edible displays.

Food and Beverage Service Operations- I

Students learn the technicalities of food catering, banquets, receptions, cocktails and mixed drinks, preparation of drinks, and service etiquette of cocktails.

Front Office Management-I

The subject includes planning and evaluating front office operations, forecasting, budgeting, and property management systems.

Accommodation Management-I

The subject introduces the importance of safety and security for accommodation management, the maintenance of a property in interior decoration and electrical fittings, and the layout of guest rooms.

Hotel Engineering

This subject focuses on the important aspects of maintenance and prevention of the hotel and catering section breakdown. It also discusses the basics of electricity, wiring, lighting, and other equipment handling.

Basic Spanish (Elective subject)

This basic Spanish subject helps students to discover how to present themselves to foreign visitors. Students learn how to say hello and goodbye. Numbers, months, and weeks are also taught in Spanish. Students will learn how to communicate their intents and interests.

Semester V

Food Production Operations-II

Students learn about international cuisine with special emphasis on Chinese and French cuisine; details about icings and toppings, frozen desserts, meringues, and chocolate; food presentation principles.

Food and Beverage Service Operations-II

The advanced subject teaches the necessary skills in hotel management students to deal with everyday service operations, such as space requirements, customer relationships, outlets, and kitchen stewarding.

Front Office Management-II

This subject with practical importance includes front office skill enhancement for dealing with guests, room division, timeshare and vacation ownership, exchange companies, and communication in foreign languages.

Accommodation management-II

Students learn about managing the housekeeping department, planning their rosters, budgeting, keeping track of stock records, energy conservation in the hotel, first aid, and contract services.

Facility Planning 

Hotel design, layout planning, cost estimation, star classification, kitchen details, car parking, and planning for specially-abled guests are all the aspects that are covered in this subject.

6

Industrial Training

The goal of industrial training is to give students a sense of what it is like to work in a real workplace. Industrial training is also meant to give students a foundation for identifying their primary operational area of focus.

Food Production Management

• Foundation Course in Food Production
• Accountancy
• Food Safety & Quality

The specialisation focuses on the various aspects of food production, different techniques of food production, setting and checking the food quality standards, and some additional subjects, such as accountancy and record keeping.

Food & Beverage Management

• Foundation Course in Food & Beverage Service
• Principles of Food Science
• Food & Beverage Controls

The specialisation deals with the intricate details of food management after being produced, such as packaging and storage. The students also learn about various beverages and their individual storage requirements.

Accommodation Management

• Foundation Course in Accommodation Operations
• Front Office Operations
• Strategic Management

This specialisation includes housekeeping and accommodation management activities. These activities include front office operations, managing the property, making regular fixes, and maintaining.

Foundation Course In Food and Beverage Service

Food & Beverage service

Food & Beverage Service

Dennis Lillicrap

Vijay Dhawan

The books focus on the basics of food and beverage service with an emphasis on the process, preparation, and service of food.

Hygiene and Sanitation

Food Hygiene for Food Handlers

The Science of Catering

Trickett Jil

J A Stretch & H A Southgate

The books describe the importance of food hygiene and quality standards in hotels.

Foundation Course In Accommodation Operations

Housekeeping for Hotels, Hostels and Hospitals

Hotel Hostel and Hospital Housekeeping

Grace Brigham

Joan C Branson & Margaret Lennox

Accommodation operations books discuss the ins and outs of housekeeping, best practices, and maintenance of a property.

Food Production Operations

The Professional Pastry Chef

Theory of Cookery

Bo Friberg

K Arora

These books about food production operations revolve around menu designing, spices, equipment, and other kitchen basics.

Food and Beverage Control

Food & Beverage Cost Control

Hotel & Catering Costing & Budgets

Lea R Dopson

RD Boardman

This book discusses cost control methods for food and beverage production, storage, and distribution.