EVS101 Environmental Studies
The goal of this course is
to provide students basic knowledge of environment and their role in
life sustenance. The students can identify and analyze environmental
problems as well as the risks associated with them.
HOSM104 Food Production and Culinary Art – I
To
make the students learn about the professionalism and basic etiquette
of culinary art to make them learnt about raw material, uses,
composition, benefits, and methods of processing. To sharpen the
culinary skills in the field of food production. To impart knowledge of
history of culinary art and changes along with the times.
HOSM149 Basics of Front Office-I
To
impart the basic knowledge of state hospitality and hotel industry;
classify hotels and main features of hotels; observe front office staff
and organization structure; make use of front office department’s
equipment and furniture; experiment welcoming of guest and telephone
handling.
HOSM150 Fundamentals of Housekeeping
The
course is aimed to impart basic fundamental knowledge to the students
about: accommodation department of a hotel; organizational structure and
sub departments; various responsibilities carried out by the staff;
daily routine of housekeeping staff; cleaning organization, cleaning
equipment, aid and processes; further this course will also make the
student understand the practical task done by housekeeping department.
HOSM148 Fundamentals of Food & Beverage Service
The
course is oriented to explain and make the students understand the
basics of food and beverage service department, their types, class and
service methods and equipment etc. Further this course will facilitate
the students to understand the staff organization and their specific
task.
ENG101 English
BS101 Behavioral Science - I
FBL Foreign Language – I
HOSM132 Food Production and Culinary Art – II
To
make the students learn about the professionalism and basic etiquette
of culinary art. To make them learnt about raw material, uses,
composition, benefits, and methods. To sharpen the culinary skills in
the field of food production. To impart knowledge of history of culinary
art and changes along with the times. To give the basic idea about
physical and chemical composition of different food products.
HOSM151 Food & Beverage Service Operations
The
course is oriented to explain and make the students understand the
basics of menu planning, different types of menus, French classical
menu, non-alcoholic beverages and tobacco products. Further this course
will facilitate the students to understand the KOT system billing
procedure and F&B control system.
HOSM152 Basics of Front Office -II
To
impart the basic knowledge of reservation handling, procedure to
amendment and cancel the reservation; registration process, activities
related to guest check-in; during the stay activities such as message
handling, room selling technique, maintaining guest history; bell desk
functions and procedure to handle guest luggage; techniques of
up-selling rooms and promotional activities; online reservation system
used in hotel industry.
HOSM153 Housekeeping Operations
The
student should have prerequisite knowledge of basic information about
housekeeping department; organizational structure and responsibilities
of the staff; different surfaces and their cleaning and maintenance;
practical part of cleaning equipment, agents and process; basic know-how
of cleaning process.
HOSM135 Applied Nutrition
At
the end of the semester students will be able to understand functions of
Foods which supply our nutritional needs; explain how to meet human
need nutrients in terms of available foods; acquire techniques of
preparation which help us meet our needs in an enjoyable manner;
understand role of nutrients in menu planning.
Behavioural Science II
ENG111 Introduction to Communication Skills
To
understand the different aspects of communication using the four macro
skills – LSRW (Listening, Speaking, Reading, Writing).
FBL Foreign Language – II
To enable the students to converse using simple vocabulary, read short text and write and simple sentences.
