Program Structure
The new syllabus for AY 2023-24 will be implemented as per National Education Policy (NEP) 2020 curriculum and credit framework for undergraduate programmes
Semester I
Course Code |
Course Name |
Theory/Practical |
Core Course |
Credits |
Marks |
(HFM) 101 |
Hospitality Operations – I |
Theory/Practical |
SC |
4 |
100 |
(HFM) 102 |
Facilities Operations – I |
Theory/Practical |
SC |
4 |
100 |
(HFM) 103 |
Principles of Management & Organizational Behavior |
Theory |
GC |
4 |
100 |
(HFM) 104 |
Business Economics |
Theory |
GC |
4 |
100 |
(HFM) 105 |
Marketing Management |
Theory |
GC |
4 |
100 |
(HFM) 106 |
Business Communication & Personality Development |
Theory |
DSE |
4 |
100 |
Total (2SC+3GC+1DSE) |
|
24 |
600 |
Semester II
Course Code |
Course Name |
Theory/Practical |
Core Course |
Credits |
Marks |
(HFM) 201 |
Hospitality Operations – II |
Theory/Practical |
SC |
4 |
100 |
(HFM) 202 |
Facilities Operations – II |
Theory/Practical |
SC |
4 |
100 |
(HFM) 203 |
Retail Management – I |
Theory |
GC |
4 |
100 |
(HFM) 204 |
Principles of Accountancy |
Theory |
GC |
4 |
100 |
(HFM) 205A |
Business Statistics |
Theory |
SEC |
2 |
50 |
(HFM) 205B |
Business Law in Service Sector |
||||
(HFM) 206A |
Tourism Management – I |
Theory |
DSE |
4 |
100 |
(HFM) 206B |
Culinary Fundamentals – I |
Theory/Practical |
|||
(HFM) 207A |
Fundamentals of Computer Application in Service Sector |
Theory/Practical |
SEC |
2 |
50 |
(HFM) 207B |
Analytics & Data Presentation |
Theory |
|||
Total (2SC+2GC+1DSE+2SEC) |
|
24 |
600 |
Democracy, Election & Governance is add-on credit course.
Semester III
Course Code |
Course Name |
Theory/Practical |
Core Course |
Credits |
Marks |
(HFM) 301 |
Hospitality Operations – III |
Theory/Practical |
SC |
4 |
100 |
(HFM) 302 |
Facilities Operations – III |
Theory/Practical |
SC |
4 |
100 |
(HFM) 303 |
Human Resource Management |
Theory |
GC |
4 |
100 |
(HFM) 304 |
Financial Management |
Theory |
GC |
4 |
100 |
(HFM) 305 A |
Business Ethics |
Theory |
SEC |
2 |
50 |
(HFM) 305 B |
E-Commerce |
||||
(HFM) 306A |
Tourism Management – II |
Theory |
DSE |
4 |
100 |
(HFM) 306B |
Culinary Fundamentals - II |
Theory/Practical |
|||
(HFM) 307 |
Environmental Studies |
Theory |
AECC |
2 |
50 |
Total (2SC+2GC+1SEC+1DSE+1AECC) |
|
24 |
600 |
Semester IV
Course Code |
Course Name |
Core Course |
Credits |
Marks |
(HFM) 401 |
Industrial Training 20 Weeks |
GC |
12 |
300 |
Total (1GC) |
|
12 |
300 |
Semester V
Course Code |
Course Name |
Theory/Practical |
Core Course |
Credits |
Marks |
(HFM) 501 |
Hospitality Management – I |
Theory/Practical |
SC |
4 |
100 |
(HFM) 502 |
Facilities Management – I |
Theory/Practical |
SC |
4 |
100 |
(HFM) 503 |
Retail Management – II |
Theory |
GC |
4 |
100 |
(HFM) 504 |
Entrepreneurship Development & Small Business Management |
Theory |
GC |
4 |
100 |
(HFM) 505 |
Project Report |
Theory |
GC |
4 |
100 |
(HFM) 506A |
Total Quality Management |
Theory |
DSE |
4 |
100 |
(HFM) 506B |
Cyber Security |
||||
Total (2SC+3GC+1DSE) |
|
24 |
600 |
Semester VI
Course Code |
Course Name |
Theory/Practical |
Core Course |
Credits |
Marks |
(HFM) 601 |
Hospitality Management – II |
Theory/Practical |
SC |
4 |
100 |
(HFM) 602 |
Facilities Management – II |
Theory/Practical |
SC |
4 |
100 |
(HFM) 603 |
Retail Management – III |
Theory |
GC |
4 |
100 |
(HFM) 604 |
Managerial Economics |
Theory |
GC |
4 |
100 |
(HFM) 605A |
Service Marketing |
Theory |
DSE |
4 |
100 |
(HFM) 605B |
Strategic Management |
||||
(HFM) 606A |
Event Management |
Theory |
DSE |
4 |
100 |
(HFM) 606B |
Disaster Management |
||||
Total (2SC+2GC+2DSE) |
|
24 |
600 |