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List of Subject Codes For The All Semesters.: Craftsmanship Course in Food Production

This document contains a list of subject codes and names for different semesters of a Bachelor of Hotel Management program. It includes codes for the 1st through 6th semesters as well as for a craftsmanship course in food production for the 1st and 2nd semesters. The subjects cover areas such as food production, food and beverage service, front office operations, accommodation operations, accounts, nutrition, and strategic management.

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51 views

List of Subject Codes For The All Semesters.: Craftsmanship Course in Food Production

This document contains a list of subject codes and names for different semesters of a Bachelor of Hotel Management program. It includes codes for the 1st through 6th semesters as well as for a craftsmanship course in food production for the 1st and 2nd semesters. The subjects cover areas such as food production, food and beverage service, front office operations, accommodation operations, accounts, nutrition, and strategic management.

Uploaded by

prasad
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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List of Subject codes for the all Semesters.

st
1 Semester 2nd Semester
Sr.No. Subject code Subject name Sr.No. Subject code Subject name
1. BHM-111 Food Production 1. BHM-151 Food Production
2. BHM-112 Food & Beverage Service 2. BHM-152 Food & Beverage Service
3. BHM-113 Front Office 3. BHM-153 Front Office
4. BHM-114 Accommodation Operation 4. BHM-154 Accommodation Operation
5. BHM-105 Application of Computer 5. BHM-117 Principles of Food Science
6. BHM-106 Hotel Engineer 6. BHM-108 Accounts
7. BHM-116 Nutrition 7. BHM-109 Communication
3rd & 4th Semester 3rd year
Sr.No. Subject code Subject name Sr.No. Subject code Subject name
1. BHM-201 Food Production 1. BHM-301 Advance Food Production Operations
2. BHM-202 Food & Beverage 2. BHM-302 Advance Food & Beverage Operations
3. BHM-203 Front Office Operations 3. BHM-303 Front Office Management
4. BHM-204 Accommodation Operations 4. BHM-304 Accommodation Management
5. BHM-206 Hotel Accounts 5. BHM-307 Financial Management
6. BHM-205 Food & Beverage Control 6. BHM-306 Facility Planning
7. BHM-207 Food Safety & Quality 7. BHM-305 Food & Beverage Management
8. BHM-208 Industrial Training 8. BHM-308 Strategic Management
9. BHM-309 Research Project
5th Semester 6th Semester
Sr.No. Subject code Subject name Sr.No. Subject code Subject name
1. BHM-311 Advance Food Production Operations-I 1. BHM-351 Advance Food Production Operations-II
2. BHM-312 Advance Food & Beverage Operations-I 2. BHM-352 Advance Food & Beverage Operations-II
3. BHM-313 Front Office Management-I 3. BHM-353 Front Office Management-II
4. BHM-314 Accommodation Management-I 4. BHM-354 Accommodation Management-II
5. BHM-307 Financial Management 5. BHM-305 Food & Beverage Management
6. BHM-308 Strategic Management 6. BHM-306 Facility Planning
Craftsmanship Course in Food Production
1st Semester 2nd Semester
Sr. No. Subject Subject name Sr. No. Subject Subject name
code code
1. CFP11 Cookery & Larder 1. CFP21 Cookery & Larder
2. CFP12 Cookery Practical 2. CFP22 Cookery Practical
3. CFP13 Larder 3. CFP23 Larder
4. CFP14 Bakery & Patisserie 4. CFP24 Bakery & Patisserie
5. CFP15 Bakery Practical 5. CFP25 Bakery Practical
6. CFP16 Hygiene 6. CFP26 Costing
7. CFP17 Equipment Maintenance and Service

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