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B. Sc. (Hospitality Science)
Fifth Semester
F&B Production - V
- Garde Manager
- Quantity Food Production
- Bakery Products
- Breads
- Confectionery
- Cakes and Icings
Food and Beverage Management
- Determining Food and Beverage Standards
- Menu – The Basis for Control
- Purchasing and Receiving Controls
- Storing and Issuing Controls
- Production, Serving and Revenue Controls
- Calculation and Evaluation, Actual Food and Beverage Costs
Tourism Management
- Tourism Phenomenon/ Tourism Industry
- Tourism Services and Operations
- Geography and Tourism
- Tourism Planning and Policy
- Tourism Impact/Tourism and Hotel Industry
- Marketing Concepts for Tourism
Marketing Management
- Fundamentals of Marketing
- Planning Marketing Strategy
- Product
- Price
- Distribution
- Promotion Mix
Hospitality Information Systems
- Evolution/Introduction to Computers
- Essentials of Computer System
- Software
- Programming Languages
- Networking of Computers
- Computers in Hospitality Management
Rooms Division Management
- Managing Human Resources in House Keeping and Front Office
- Training and Scheduling Staff
- Planning of Front Office Operations
- House Keeping Controls
- Measuring Performance of the Rooms Division
- Revenue Management