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S I C G M - Hospitality management
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3 Years Hospitality Management Programme
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SEMESTER - I (17 WEEKS)
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SL
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Subject
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Contact Hours per Semester
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Th
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Pr
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1
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Foundation Course in Food Production -1
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30
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120
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2
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Foundation Course in Food & Beverage Service -1
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30
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60
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3
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Foundation Course in Frontoffice -1
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30
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30
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4
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Foundation Course in Accommodation Operaton -1
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30
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30
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5
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Application of Computers
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15
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60
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6
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Hotel Engineering
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60
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0
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7
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Nutrition
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30
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0
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Total
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225
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300
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Grand Total
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525
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Weekly Teaching Scheme (17 WEEKS)
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SL
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Subject
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Hours per Week
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Th
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Pr
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1
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Foundation Course in Food Production -1
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2
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8
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2
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Foundation Course in Food & Beverage Service -1
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2
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4
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3
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Foundation Course in Frontoffice -1
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2
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2
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4
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Foundation Course in Accommodation Operaton -1
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2
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2
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5
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Application of Computers
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1
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4
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6
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Hotel Engineering
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4
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0
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7
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Nutrition
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2
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0
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Total
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15
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20
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Grand Total
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35
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Examination Scheme
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SL
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Subject
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Term Marks *
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Th
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Pr
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1
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Foundation Course in Food Production -1
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100
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100
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2
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Foundation Course in Food & Beverage Service -1
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100
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100
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3
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Foundation Course in Frontoffice -1
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100
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100
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4
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Foundation Course in Accommodation Operaton -1
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100
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100
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5
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Application of Computers
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50
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100
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6
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Hotel Engineering
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100
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0
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7
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Nutrition
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100
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0
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Total
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650
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500
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Grand Total
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1150
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* Term marks will comprise 30 % Incourse & 70 % term end exam marks.
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SEMESTER - II (17 WEEKS)
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SL
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Subject
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Contact Hours per Semester
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Th
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Pr
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1
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Foundation Course in Food Production -II
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30
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120
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2
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Foundation Course in Food & Beverage Service -II
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30
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60
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3
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Foundation Course in Frontoffice -II
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30
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30
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4
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Foundation Course in Accommodation Operaton -II
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30
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30
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5
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Nutrition
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30
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0
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6
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Accountancy
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60
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0
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7
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Communication
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30
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0
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Total
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240
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240
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Grand Total
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480
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Weekly Teaching Scheme (17 WEEKS)
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SL
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Subject
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Hours per Week
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Th
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Pr
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1
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Foundation Course in Food Production -II
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2
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8
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2
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Foundation Course in Food & Beverage Service -II
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2
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4
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3
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Foundation Course in Frontoffice -II
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2
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2
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4
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Foundation Course in Accommodation Operaton -II
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2
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2
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5
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Nutrition
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2
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0
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6
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Accountancy
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4
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0
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7
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Communication
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2
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0
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Total
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16
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16
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Grand Total
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32
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Examination Scheme
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SL
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Subject
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Term Marks *
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Th
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Pr
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1
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Foundation Course in Food Production -II
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100
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100
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2
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Foundation Course in Food & Beverage Service -II
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100
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100
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3
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Foundation Course in Frontoffice -II
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100
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100
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4
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Foundation Course in Accommodation Operaton -II
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100
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100
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5
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Nutrition
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100
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0
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6
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Accountancy
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100
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0
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7
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Communication
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50
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0
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Total
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650
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400
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Grand Total
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1050
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* Term marks will comprise 30 % Incourse & 70 % term end exam marks.
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3rd /4th Semester Teaching & Examination Scheme (17 Weeks)
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SL
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Subject
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Hours per Semister
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Term Marks *
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Th
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Pr
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Th
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Pr
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1
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Food Production Operations
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2
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8
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100
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100
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2
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Food & Beverage Operations
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2
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2
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100
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100
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3
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Frontoffice Operations
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2
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2
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100
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100
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4
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Accommodation Operatons
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2
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2
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100
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100
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5
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Food & Beverage Controls
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2
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0
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100
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0
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6
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Hotel Accountancy
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2
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0
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100
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0
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7
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Food Safety & Quality
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2
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0
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50
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0
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8
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Research Methodology
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1
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0
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0
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0
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Total
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15
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14
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650
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400
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Grand Total
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29
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1050
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* Term marks will comprise 30 % Incourse & 70 % term end exam marks.
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3rd /4th Semester Teaching & Examination Scheme
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SL
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Subject
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Marks
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1
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Industrial Training (17 weeks)
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200
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Total
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200
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