M.S. College of Arts, Commerce Science & BMS

	SEM I		SEM II
1 :	Food Production & Patisserie I	1 :	Food Production & Patisserie II
2 :	Food & Beverage Service I	2 :	Food & Beverage Service II
3 :	Front Office I	3 :	Front Office II
4 :	Housekeeping I	4 :	Housekeeping II
5 :	Rooms Division Mgt	5 :	Rooms Division Management(Practicals) II
6 :	Communication Skill I (English & French)	6 :	Communication Skill II (English & French)
7 :	Information Technology	7 :	Principles of Hotel Accountancy
8 :	Food Safety & Nutrition	8 :	Principles of Management

	SEM III		SEM IV
1 :	Food Production & Patisserie III	1 :	Food Production & Patisserie IV
2 :	Food & Beverage Service III	2 :	Food & Beverage Service IV
3 :	Front Office III	3 :	Front Office IV
4 :	Housekeeping III	4 :	Housekeeping IV
5 :	Rooms Division Management(Practicals)-III	5 :	Rooms Division Management(Practicals)-IV
6 :	Hotel Accountancy & Cost Control	6 :	Hotel Accountancy & Cost Control
7 :	Hospitality Law & Human Resource Management	7 :	Hospitality Law & Human Resource Management
8 :	Management Information System in Hospitality Industry	8 :	Management Information System in Hospitality Industry

	SEM V		SEM VI
1 :	Food Production & Patisserie V	1 :	Organizational Behaviour
2 :	Food & Beverage Operations Management	2 :	Strategic Management
3 :	Front Office V	3 :	Event Planning, Marketing & Management
4 :	Housekeeping V		Core Elective (Any Two)
5 :	Rooms Division Management V	1 :	Advanced Food Production
6 :	Corporate English	2 :	Advanced Food & Beverage Operations Management
7 :	Environmental & Sustainable Tourism	3 :	Advanced House Keeping
		4 :	Advanced Front Office
		5 :	Advanced Bakery & Confectionery
			Allied Elective (ANY ONE)
		1 :	Revenue Management
		2 :	Foreign Language (French)
		3 :	Service Marketing
		4 :	Financial Management
		5 :	Strategic Human Resource Management

COURSES