Jaipur National University Courses
Contact Information
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location_on
Jaipur-Agra Byepass, Near New R.T.O. Office, Khorebariyan, Jagatpura, Jaipur, Rajasthan 302017, India
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call
(0141) 7197070, (Toll Free No. 1800-200-1900) / phone_iphone 8306100404, 7413012363, 8306100405
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mail_outline
(0141) 2752418
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email
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Approved By: UGC AICTE NAAC NCTE
Bachelor of Hotel Management & Catering Technology - BHMCT
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Duration: 4 Years |
Eligibility: 10+2 or Equivalent |
Course Duration: Four Year
Course Eligibility: 10+2 Pass (any stream) with minimum 40% marks
Admission Criteria: Merit in qualifying examination, subject to eligibility criteria.
Entrance/Eligibility Test: As per University Rules
Course Syllabus
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Semester - I |
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FP-101 Food Production Foundation-I |
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FB-102 Food & Beverage Service Foundation– I |
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FO-103 Front Office Foundation– I |
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HK-104 Housekeeping Foundation - I |
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AOC-105 Applications of Computers |
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BHH-106 Basic Hygiene & HACCP |
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Practicals & Sessionals |
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FP-151 Food Production-I |
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FB-152 Food & Beverage Service Foundation -I |
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FO-153 Front Office Foundation -I |
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HK-154 Housekeeping Foundation - I |
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AOC-155 Applications of Computers |
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IP CInter-Personal Communication |
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Semester - II |
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FP-201 Food Production Foundation– II |
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FB-202 Food & Beverage Service Foundation– II |
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FO-203 Front Office Foundation– II |
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HK-204 Housekeeping Foundation–II |
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FSN-205 Food Science & Nutrition |
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BCOMM-206 |
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Practical & Sessionals |
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FP-251 Food Production Foundation – II |
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FB-252 Food & Beverage Service Foundation – II |
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FO-253 Front Office Foundation– II |
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HK-254 Housekeeping Foundation - II |
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FSN-255 Food Science & Nutrition |
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BCOMM-256 |
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Semester - III |
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FPO-301 Food Production Operation- I |
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FBSO-302 Food & Beverage Service Operation - I |
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FOO-303 Front Office Operation- I |
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HKO-304 Housekeeping Operation – I |
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BACC-305 Basic Accounting |
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POM-306 Principles of Management |
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Practicals & Sessionals |
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FP-351 Food Production Operation- I |
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FBSO-352 Food & Beverage Service Operation - I |
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FOO-353 Front Office Operation-I |
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HKO-354 Housekeeping Operation -I |
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PBM Professional Behavior & Mannerism |
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Semester - IV |
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FPO-401 Food Production Foundation– II |
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FBSO-402 Food & Beverage Service Foundation– II |
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FOO-403 Front Office Foundation– II |
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HKO-404 Housekeeping Foundation–II |
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HACC-405 Hotel Accounting |
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HRM-406 Human Resource Management |
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Practical & Sessionals |
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FPO-451 Food Production Foundation – II |
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FBSO-452 Food & Beverage Service Foundation – II |
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FOO-453 Front Office Foundation– II |
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HKO-454 Housekeeping Foundation - II |
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PD Personality Development |
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Semester - V |
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IT-551 20 Weeks Industrial Training |
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Semester - VI |
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FPO-601 Advance Food Production |
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FBSO-602 Advance Food & Beverage Operation |
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FOM-603 Front Office Management |
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HKM-604 House Keeping Management |
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HLRM-605 Hotel Laws and Risk Management |
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SM-606 Strategic Management |
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Practicals & Sessionals |
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FPO-651 Food Production Operation -III |
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FBSO-652 Food & Beverage Service Operation -III |
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FOM-653 Front Office Management |
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HKM-654 House Keeping Management |
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MIS-655 Management Information Systems |
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Semester - VII |
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AFP-701 Advance Food Production |
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FBM-702 Food & Beverage Management-I |
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FDM-703 Facility Design & Management-I |
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SM-704 Sales & Marketing-I |
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FM-705 Financial Management-I |
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RM-706 Research Methodology |
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SPL I-707 Professional Elective/ Specialization –I |
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Practicals & Sessionals |
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AFP- 751 Advance Food Production –I |
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Semester - VIII |
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FPM-801 Food Production Management |
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FBM-802 Food & Beverage Management -II |
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FDM-803 Facility Design & Management -II |
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SM-804 Sales & Marketing-II |
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FM-805 Financial Management-II |
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RM-806 Research Methodology |
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SPL II-807 Professional Elective/ Specialization –II |
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Practicals & Sessionals |
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AFP- 851 Advance Food Production -II |
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RP-852 Research Project |
