Curriculum

Curriculum

EXAMINATION SCHEME

Semester-1, NCHMCT component Term Marks
No. Subject Code Subject Theory Practical
1 BHM111 Foundation Course in Food Production-I 100 100
2 BHM112 Foundation Course in Food & Beverage Service-I 100 100
3 BHM113 Foundation Course in Front Office-I 100 100
4 BHM114 Foundation Course in Accommodation Operations – I 100 100
5 BHM105 Application of Computers 50 100
6 BHM106 Hotel Engineering 100
7 BHM117

Principles of Food Science

100
Total 650 500
Grand Total 1150

* Term marks will comprise 30% In course & 70% Term end exam marks.

 

Semester-2, NCHMCT component Term Marks
No. Subject Code Subject Theory Practical
1 BHM151 Foundation Course in Food Production-II 100 100
2 BHM152 Foundation Course in Food & Beverage Service-II 100 100
3 BHM153 Foundation Course in Front Office-II 100 100
4 BHM154 Foundation Course in Accommodation Operations – II 100 100
5 BHM116 Nutrition 100 100
6 BHM108 Accountancy 100
7 BHM109 Communication 50
Total 650 400
Grand Total 1050

* Term marks will comprise 30% In course & 70% Term end exam marks.

IGNOU Component

No. Subject Code Subject
01 BHM110 Foundation Course in Tourism

Examination Scheme

3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME (17 WEEKS) Term Marks
No. Subject Code Subject Theory Practical
1 BHM 201 Food Production Operations 100 100
2 BHM 202 Food & Beverage Service Operations 100 100
3 BHM 203 Front Office Operations 100 100
4 BHM 204 Accommodation Operations 100 100
5 BHM 205 Food and Beverage Controls 100 100
6 BHM 206 Hotel Accountancy 100
7 BHM 207 Food Safety & Quality 50
Research Methodology
Total 650 500
Grand Total 1150

* Term marks will comprise 30% In course & 70% Term end exam marks.

IGNOU Component

No. Subject Code Subject Marks
01 BHM 209 Management in Tourism 100
02 BHM 210 Communication Skills in English 100
03 BHM 211 Human Resource Management 100

Examination Scheme

Semester-5, NCHMCT component Term Marks
No. Subject Code Subject Theory Practical
1 BHM 311 Advanced Course in Food Production Operations-I 100 100
2 BHM 312 Advanced Food & Beverage Operations-I 100 100
3 BHM 313 Front Office Management-I 100 100
4 BHM 314 Accommodation Management – I 100 100
5 BHM 307 Financial Management 100 100
6 BHM 308 Strategic Management 50
7 BHM 309 Research Project
Total 550 400
Grand Total 950

* Term marks will comprise 30% In course & 70% Term end exam marks.

IGNOU Component

No. Subject Code Subject
01 TS 6 Tourism Marketing

Examination Scheme

Semester-6, NCHMCT component Term Marks
No. Subject Code Subject Theory Practical
1 BHM 351 Advanced Course in Food Production Operations-II 100 100
2 BHM 352 Advanced Food & Beverage Operations-II 100 100
3 BHM 353 Front Office Management-II 100 100
4 BHM 354 Accommodation Management –II 100 100
5 BHM 305 Food & Beverage Management 100 100
6 BHM 306 Facility Planning 100
7 BHM 309 Research Project 100
Total 600 500
Grand Total 1100