Course Structure


Course Structure BBA (HFM)

          The core structure of BBA(HFM) is designed keeping in view the basic objectives stated above. Consequently certain essential features of the Course which is specially and uniquely designed for Hospitality and Facility Sectors are:

  • It has six semester in the 3 years degree programme.
  • PUMBA has introduced credit system with total 130 credits offered for 3300 marks.
  • The curriculum offers 30 courses which includes project studies.
  • Industrial Training of 20 weeks is offered in the Fourth Semester.
  • The students will be trained in various allied sector of hospitality and facility management.
  • External and Internal Examinations are given equal weightage for nonpractical courses. Courses with practical, Practical Examination is conducted.
  • All Courses have continuous internal assessment and assignments.
  • Dynamic and unique course structure to cater to all the alliedsectors of Hospitality and Facility Management.

Semester I

Course Code

Course Name

Theory/Practical

Marks

Credits

HFM 101

Fundamentals of Food & Beverage Service I

Theory/Practical

100

5

HFM 102

Basic Rooms Division I

Theory/Practical

100

5

HFM 103

Communication Skills

Theory/Practical

100

5

HFM 104

Introduction to Hospitality

Theory

100

3

HFM 105

Introduction to Tourism

Theory

100

3

HFM 106

Principles of Management & Organizational Behavior

Theory

100

3

Total

600

24

Semester II

Course Code

Course Name

Theory/Practical

Marks

Credits

HFM 201

Fundamentals of Food & Beverage Service II

Theory/Practical

100

5

HFM 202

Basic Rooms Division II

Theory/Practical

100

5

HFM 203

Fundamentals of Computer Applications in Hospitality

Theory/Practical

100

5

HFM 204

Travel Agency & Tour Operations

Theory

100

3

HFM 205

Basic Principles of Accounts

Theory

100

3

HFM 206

Environmental Science

Theory

100

3

Total

600

24

Semester III

Course Code

Course Name

Theory/Practical

Marks

Credits

HFM 301

Principles of Food Production

Theory/Practical

100

5

HFM 302

Food & Beverage Service III

Theory/Practical

100

5

HFM 303

Accommodation Operations

Theory/Practical

100

5

HFM 304

Event Management

Theory

100

3

HFM 305

Hotel Engineering

Theory

100

3

HFM 306

Human Resource Management

Theory

100

3

Total

600

24

Semester IV

Course Code

Course Name

Marks

Credits

HFM 401

Industrial Training – 20 Weeks

300

10

Semester V

Course Code

Course Name

Theory/Practical

Marks

Credits

HFM 501

Food Production Management

Theory/Practical

100

5

HFM 502

Food & Beverage Service & Management - I

Theory/Practical

100

5

HFM 503

Accommodation Operations & Management

Theory/Practical

100

5

HFM 504

Food & Beverage Control

Theory

100

3

HFM 505

Entrepreneurship Development

Theory

100

3

HFM 506

Services Marketing

Theory

100

3

Total

600

24

Semester VI

Course Code

Course Name

Theory/Practical

Marks

Credits

HFM 601

Project Report

Theory/Practical

100

5

HFM 602

Food & Beverage Service & Management - II

Theory/Practical

100

5

HFM 603

Accommodation Operations

Theory/Practical

100

5

HFM 604

Event Management

Theory

100

3

HFM 605

Hotel Engineering

Theory

100

3

HFM 606

Human Resource Management

Theory

100

3

Total

600

24