BHM NOTES
1
First Sem
Fundamentals of Management
Fundamentals of Kitchen
English I
Introduction to Hospitality & Tourism
Food & Beverage Management
Front Office Management
2
Second Sem
Housekeeping Management
Hospitality Accounting
Hospitality HR Management
English II
Hotel French
Food Production Operation
3
Third Sem
Hospitality Training & Development
Travel and Tour
Hospitality Service Management
Hospitality Marketing
Hospitality Revenue Management
Customer Service in Hospitality
4
Fourth Sem
Food & Catering Management
Introduction to Economics
Organizational Behavior
Entrepreneurship
Restaurant Business Operation
Hospitality Service Marketing
5
Fifth Sem
Statistics
Revenue Management
Purchasing & Cost Control
Public Relations
Hospitality Training & Development II
Hospitality Law
6
Sixth Sem
Hotel Maintenance
Event Management
Tourist Behavioral Science
Research Methodology
7
Seventh Sem
Industrial Training I
8
Eighth Sem
Industrial Training II
Internship Report
Back to Home
Food Production Operation
-
Course Code
-
Credits
-
Total hrs
View Syllabus
Members Only
Please log in to view course files, assignments, and past questions.
Go to Login Page
×