B. Sc. (Hospitality Science)

Third Semester

Food Production - III

• Milk and Milk Products
• Vegetables and Fruits
• Sugar and its Sources
• Indian Sweets
• Fats and Oils
• Cooking Fuels and Special Methods of Cooking

 Food and Beverage Service - III

• Beer and other  Fermented Beverages
• Spirits
• Bitters and Liqueurs
• Cocktails and Mixed Drinks
• Bar Operations
• Tobacco

 Front Office Operations – II

• Registration / Check-In
• Rooming Procedures
• Information and Bell Desk / Concierge
• Front Office Accounting
• Check Out
• Settlement Process

 Accommodation Operation - II

• Flower Arrangement
• Laundry and Dry Cleaning
• Stain Removal
• Pest Control
• Safety and Security
• Design

 Hospitality Accounting

• Introduction to Accounting
• Cash Books
• Final Accounts of Sole – Proprietary     Concerns
• Hotel Accounting Theory
• Management Information Systems
• Marginal Costing and Break Even Analysis

 Human Resource Management

• Introduction
• Procurement
• Employee Development
• Performance and Potential Apraisal
• Compensation and Maintenance
• Industrial Relations

• Subjects Of Study
• First Semester
• Second Semester
• Third Semester
• Fourth Semester
• Fifth Semester
• Sixth Semester