| Course Name | Credit | Hours |
|---|---|---|
| CULINARY ARTS | 3 | 6 |
| FRONT OFFICE | 3 | 6 |
| HOUSEKEEPING | 3 | 6 |
| FOOD AND BEVERAGE SERVICE | 2 | 4 |
| EVENTS | 2 | 4 |
| KANNADA KALI – 1 | 2 | 4 |
| CONSTITUTION OF INDIA & PROFESSIONAL ETHICS | 2 | 4 |
| PRACTICAL | ||
| CULINARY ARTS PRACTICAL | 2 | 6 |
| FOOD AND BEVERAGE SERVICE PRACTICAL | 2 | 6 |
| FRONT OFFICE PRACTICAL | 1 | 3 |
| HOUSEKEEPING PRACTICAL | 1 | 3 |
| SPORTS EVENTS PRACTICAL | 1 | 3 |
| TOTAL | 24 | 55 |
| Course Name | Credit | Hours |
|---|---|---|
| ACCOUNTING PRACTICES | 3 | 6 |
| EVENT OPERATIONS | 3 | 6 |
| F & B OPERATIONS | 3 | 6 |
| HOUSEKEEPING OPERATIONS | 3 | 6 |
| KITCHEN OPERATIONS | 2 | 4 |
| FRONT OFFICE OPERATIONS | 2 | 4 |
| ENVIRONMENT SCIENCE & LIFE SCIENCES | 2 | 4 |
| PRACTICAL | ||
| PATISSERIE AND CONFECTIONERY PRACTICAL | 2 | 6 |
| FOOD AND BEVERAGE SERVICE PRACTICAL | 2 | 6 |
| F & B OPERATIONS PRACTICAL | 1 | 3 |
| PROPERTY MANAGEMENT SYSTEM (WINHMS) PRACTICAL | 1 | 3 |
| HOUSEKEEPING OPERATIONS PRACTICAL | 1 | 3 |
| EVENT CREATIVES PRACTICAL | 1 | 3 |
| TOTAL | 24 | 54 |
| Course Name | Credit | Hours |
|---|---|---|
| HOSPITALITY EXPOSURE TRAINING * | 8 | 46 |
| COMMUNICATION FOR HOSPITALITY & EVENT PROFESSIONALS (English – T & MS Office – P) | 3 | 7 |
| DIGITAL TRENDS IN HOSPITALITY & EVENT INDUSTRY | 2 | 4 |
| FOREIGN LANGUAGE | 2 | 4 |
| TOTAL | 15 | 61 |
| Course Name | Credit | Hours |
|---|---|---|
| NUTRITION & DIETETICS | 3 | 6 |
| DISTILLED BEVERAGES | 3 | 6 |
| FRONT OFFICE MANAGEMENT | 3 | 6 |
| MANAGING SERVICES | 3 | 6 |
| EVENT LOGISTICS & VENDOR MANAGEMENT | 3 | 6 |
| ELECTIVE – I (ANY ONE) | ||
| RESEARCH METHODOLOGY | 3 | 6 |
| EXTERNSHIP (2 MONTHS) | 3 | 40 |
| SPECIAL TOPIC (ANY TWO) | ||
| FOOD CULTURE & SUSTAINABILITY | 2 | 4 |
| FOOD AND BEVERAGE SERVICE PRACTICAL | 2 | 6 |
| GUEST PSYCHOLOGY | 2 | 4 |
| PROFESSIONAL SKILL DEVELOPMENT – 1 | 2 | 8 |
| ELECTIVE – II – PRACTICAL (ANY ONE) | ||
| REGIONAL CUISINE PRACTICAL | 2 | 6 |
| SERVICE OF DISTILLED BEVERAGES PRACTICAL | 2 | 6 |
| GUEST RELATIONSHIP MANAGEMENT PRACTICAL | 2 | 6 |
| ACCOMMODATION AESTHETICS PRACTICAL | 2 | 6 |
| SOUND, LIGHT & ACOUSTICS PRACTICAL | 2 | 6 |
| TOTAL | 37 | 122 |
| Course Name | Credit | Hours |
|---|---|---|
| ELECTIVE III – SUMMER INTERNSHIP (8 WEEKS) (ANY ONE) | ||
| EVENT INTERNSHIP | 4 | 42 |
| HOTEL INTERNSHIP | 4 | 42 |
| TOTAL | 8 | 84 |
Student has the option to choose any one of the above industries to complete 8 weeks of internship in the summer term to earn 4 credits. Students interning in India will be paid a stipend of Rs. 40/-per hour subject to 40 hours of work per week.
| Course Name | Credit | Hours |
|---|---|---|
| REVENUE MANAGEMENT | 3 | 6 |
| HUMAN RESOURCE MANAGEMENT FOR HOSPITALITY & EVENTS | 3 | 6 |
| HOTEL & EVENT LAW | 3 | 6 |
| DIGITAL MARKETING FOR EVENTS | 3 | 6 |
| ELECTIVE VII – SPECIALIZATION – (ANY ONE GROUP – A / B / C) | ||
| A. EVENTS | ||
| DIGITAL INTERFACES FOR EVENTS | 3 | 7 |
| MANAGING SPORTS & CELEBRITY EVENTS | 3 | 7 |
| CLIENT SERVICING | 3 | 7 |
| B. FOOD AND BEVERAGE | ||
| WINE STUDIES | 3 | 7 |
| BARISTA & COFFEE STUDIES | 3 | 7 |
| FOOD TECHNOLOGY | 3 | 7 |
| C. HOSPITALITY | ||
| SUSTAINABILITY IN THE HOSPITALITY INDUSTRY | 3 | 7 |
| DIGITAL ETHICS & GUEST DATA PRIVACY | 3 | 7 |
| DESTINATION MARKETING | 3 | 7 |
| ELECTIVE VIII – SPECIALIZATION PRACTICAL (ANY ONE) | ||
| GLOBAL CUISINE PRACTICAL EVENT DESIGN & PLANNING | 2 | 6 |
| F & B MANAGEMENT PRACTICAL | 2 | 6 |
| FRONT OFFICE MANAGEMENT PRACTICAL | 2 | 6 |
| ACCOMMODATION MANAGEMENT PRACTICAL | 2 | 6 |
| EVENT MANAGEMENT PRACTICAL | 2 | 6 |
| TOTAL | 49 | 118 |
| Course Name | Credit | Hours |
|---|---|---|
| ELECTIVE VI – SPECIALIZATION INTERNSHIP (16 WEEKS) (ANY ONE) | ||
| HOTEL INDUSTRY | 8 | 46 |
| EVENTS INDUSTRY | 8 | 46 |
| TOTAL | 16 | 92 |
Student has to choose any one industry to specialize in and complete four months of internship in the area of specialization. In cases where the student wants to pursue an extended internship outside India(subject to the student having no back log courses from any of the previous semesters to complete), the internship assessment may be conducted through online mode and project reports may be submitted by the student in electronic format. Students interning in India will be paid a stipend pf Rs. 50/- per hour subject to 40 hours of work per in week.
| Course Name | Credit | Hours |
|---|---|---|
| DATA ANALYTICS FOR HOSPITALITY & EVENTS | 4 | 9 |
| START UP AND ENTREPRENEURSHIP | 4 | 9 |
| BRAND MANAGEMENT | 3 | 6 |
| MANAGERIAL ECONOMICS | 2 | 6 |
| CRISIS AND DISASTER MANAGEMENT | 2 | 4 |
| LEADERSHIP & DECISION MAKING | 2 | 4 |
| SPECIAL TOPIC (ANY ONE) | ||
| PHOTOGRAPHY AND SOCIAL MEDIA | 1 | 3 |
| PERSONAL WEALTH PLANNING | 1 | 3 |
| COMMUNITY OUTREACH | 1 | 3 |
| ELECTIVE – IV – PRACTICAL (ANY ONE) | ||
| EVENT CURATION & DESIGN | 3 | 9 |
| MANAGING FOOD & BEVERAGE | 3 | 9 |
| MANAGING HOSPITALITY | 3 | 9 |
| TOTAL | 29 | 74 |
| Course Name | Credit | Hours |
|---|---|---|
| ELECTIVE IX (ANY ONE) | ||
| 1. PROJECT WORK | 8 | 14 |
| 2. BUSINESS INCUBATION | 8 | 14 |
| 3. EXTERNSHIP | 8 | 14 |
| STRATEGIC MANAGEMENT | 4 | 8 |
| ETHICS & CSR FOR EVENTS & HOSPITALITY | 4 | 8 |
| TOTAL | 32 | 58 |
