|
Semester: First |
S.N |
SUBJECT |
CREDIT HOUR
|
THEORY |
PRAC-
TICAL |
TOTAL |
| Internal |
External |
| 1 |
English |
3 |
40 |
60 |
|
100 |
| 2 |
Principals of Management |
3 |
40 |
60 |
|
100 |
| 3 |
Food Production & Patisserie – I |
3 |
20 |
30 |
50 |
100 |
| 4 |
Food& Beverage Service – I |
3 |
20 |
30 |
50 |
100 |
| 5 |
Housekeeping Operations |
3 |
20 |
30 |
50 |
100 |
| |
Total |
15 |
|
|
|
500 |
| Semester: Second |
1 |
Business Communication |
3 |
40 |
60 |
|
100 |
| 2 |
Hotel Accounting |
3 |
40 |
60 |
|
100 |
| 3 |
Food Production & Patisserie – II |
3 |
20 |
30 |
50 |
100 |
| 4 |
Food& Beverage Service – II |
3 |
20 |
30 |
50 |
100 |
| 5 |
Housekeeping Management |
3 |
20 |
30 |
50 |
100 |
| |
Total |
15 |
|
|
|
500 |
|
Semester: Third |
1 |
Food Science & Nutrition |
3 |
40 |
60 |
|
100 |
| 2 |
Cost & Management Accountancy |
3 |
40 |
60 |
|
100 |
| 3 |
Food Production & Patisserie – III |
3 |
20 |
30 |
50 |
100 |
| 4 |
Food & Beverage Service – III |
3 |
20 |
30 |
50 |
100 |
| 5 |
Front Office Operations |
3 |
20 |
30 |
50 |
100 |
| |
Total |
15 |
|
|
|
500 |
| Semester:
Fourth |
1 |
Human Resources Management |
3 |
40 |
60 |
|
100 |
| 2 |
Financial Management |
3 |
40 |
60 |
|
100 |
| 3 |
Food Production Management |
3 |
20 |
30 |
50 |
100 |
| 4 |
Food & Beverage Management |
3 |
20 |
30 |
50 |
100 |
| 5 |
Front Office Management |
3 |
20 |
30 |
50 |
100 |
| |
Total |
15 |
|
|
|
500 |
|
Semester: Fifth |
1 |
Hospitality Marketing & Sales |
3 |
40 |
60 |
|
100 |
| 2 |
Statistics |
3 |
40 |
60 |
|
100 |
| 3 |
Economics |
3 |
40 |
60 |
|
100 |
| 4 |
Fundamentals of Tourism |
3 |
40 |
60 |
|
100 |
| 5 |
Facility Planning & Management |
3 |
40 |
60 |
|
100 |
| 6 |
Management Information System |
3 |
20 |
30 |
50 |
100 |
| |
Total |
18 |
|
|
|
500 |
| Sem.: Sixth |
1 |
Industrial Exposure |
15 |
|
|
|
500 |
| |
Total |
15 |
|
|
|
500 |
| Semester: Seventh |
1 |
Industrial Exposure |
9 |
|
|
|
300 |
| 2 |
Project work |
3 |
|
|
|
100 |
| 3 |
Internship Report |
3 |
|
|
|
100 |
| |
Total |
15 |
|
|
|
500 |
|
Semester: Eighth |
1 |
Legal Environment For Hospitality |
3 |
40 |
60 |
|
100 |
| 2 |
Organizational Behavior |
3 |
40 |
60 |
|
100 |
| 3 |
Strategic Management |
3 |
40 |
60 |
|
100 |
| 4 |
Entrepreneurship For Hospitality |
3 |
40 |
60 |
|
100 |
| 5 |
Nepalese Society & Politics |
3 |
40 |
60 |
|
100 |
| 6 |
ELECTIVE Course (Any One) |
|
|
|
|
|
| |
A. Cultural Resources of Tourism in Nepal |
3 |
40 |
60 |
|
100 |
| |
B. Quality Management |
|
|
|
|
|
| |
Total |
18 |
|
|
|
600 |
