BHM Program

 

.

Semester I

.

.

.

Semester V

.

Course Code

Course Name

Credit Hours

.

Course Code

Course Name

Credit Hours

THS 161

Fundamentals of Tourism & Hospitality

3

.

HRM 153

Hospitality Human Resource management

3

FNB 171

Food Production & Patisserie I (Theory)

3

.

STT 105

Fundamentals of Statistics

3

FNB 191

Food Production & Patisserie I (Practical)

1.5

.

RCH 311

Business Research Methods

3

FNB 172

Food & Beverage Service –I (Theory)

3

.

FIN 133

Fundamentals of Financial Management

3

FNB 192

Food & Beverage Service –I (Practical)

1.5

 

MKT 143

Hospitality Marketing

3

FNB 181

Accommodation Operations –I (Theory)

3

.

.

Specialization I (Choose One)

.

RDM 191

Accommodation Operations –I (Practical)

1.5

.

FNB 371

 Advanced Food & Beverage Management

3

ENG 101

English I

3

.

RDM 381

Advance Accommodation Operations Management

3

MGT 111

Principles of Management

3

.

.

.

.

 

Semester II

 

.

.

.

.

Course code

Course Name

Credit Hours

.

.

Semester VI

 

FNB 174

Food Production & Patisserie II (Theory)

3

.

Course Code

Course Name

Credit Hours

FNB 194

Food Production & Patisserie II (Practical)

1.5

.

MGT 312

Fundamentals of Entrepreneurship

3

FNB 195

Food & Beverage Service –II (Practical)

1.5

.

MGT 216

Tourism Business Environment

3

FNB 175

Food and Beverage Service II (Theory)

1.5

.

ECO 105

Tourism Economics

3

RDM 183

Accommodation Operations –II (Theory)

3

.

MGT 412

Strategic Management

3

RDM 193

Accommodation Operations –II Practical)

1.5

.

PRJ 494

Project Work

3

MTH 105

Basic Mathematics

3

.

 

Specialization II (Choose One)

.

ENG 102

English II

3

.

FNB 372

Advanced Food Production Management

3

FHN 191

Food Hygiene and Nutrition

3

.

.

.

.

RDM 382

Advance Room Division Management

3

.

Semester III

.

.

.

.

Course Code

Course Name

.

.

.

Semester VII

.

FNB 271

Food Production & Patisserie III (Theory)

3

.

Course Code

Course Name

Credit Hours

FNB 291

Food Production & Patisserie III (Practical)

1.5

.

INT 396

Internship

6

FNB 272

Food & Beverage Service –III (Theory)

3

.

.

.

.

FNB 292

Food & Beverage Service –III (Practical)

1.5

.

.

.

.

RDM 281

Room Division Management –I (Theory)

3

.

.

.

.

RDM 291

Room Division Management –I (Practical)

1.5

.

.

.

.

ACC 125

Hospitality Accounting I

3

.

.

.

.

MIS 201

Introduction to management Information System

3

.

.

.

.

SOC 101

Fundamentals of Sociology

3

.

.

.

.

 

Semester IV

 

.

.

.

.

Course Code

Course Name

Credit Hours

.

.

Semester VIII

.

FNB 274

Food Production& Patisserie IV (Theory)

3

.

Course Code

Course Name

Credit Hours

FNB 294

Food Production & Patisserie IV (Practical)

1.5

.

INT 397

Internship

6

FNB 275

Food and Beverage Service IV (Theory)

3

.

-

.

.

FNB 295

Food and Beverage Service IV (Practical)

1.5

.

..

.

.

RDM 283

Rooms Division Management II (Theory)

3

.

.

.

.

RDM 293

Room Division Management II (Practical)

1.5

.

.

.

.

ACC 126

Hospitality Accounting II

3

.

.

.

.

PSY 101

General Pscchology

3

.

.

.

.

ENG 204

Business Communication for the Hotel Industry

3

.

.

.

.