Course Information & Syllabus
Eligibility
Student Must have pass in higher secondary in any recognized board or pass in any recognized university or equivalent.
Semester I
BTH1A01 Communication skills in English
BTH1A02 Critical reasoning, writing and presentation
BTH1A05 Communication skills in the language Other than English
BTH1B01 Front Office Management
BTH1C01 Basics of Travel and Tourism
Semester II
BTH2A03 Reading Literature in English
BTH2A04 Reading on Indian constitution and secularism and sustainable environment
BTH2A06 Culture and civilization
BTH2B02 Basic Food Production – Theory and Practical
BTH2C02 Travel Agency and Tour Operation Business
Semester III
BTH3A07 Basics of Business and Management
BTH3A08 General Informatics
BTH3B03 Air Ticketing and Cargo Management
BTH3B04 Food Production Principles – Theory and Practical
BTH3C03 Economics of Tourism
Semester IV
BTH4A09 Basic Numerical skills
BTH4A10 Entrepreneurship Development
BTH4B05 Tourism Resources in India
BTH4B06 Food and Beverage Service – Theory and practical
BTH4C04 Food Costing
Semester V
BTH5B07 Tourism Destination Management and Planning
BTH5B08 Food and Beverage Operation – Theory and Practical
BTH5B09 Facility and Event Management
BTH5B10 Accommodation Operation
BTH5B11 Management Principles and Practices
BTH5D01 Tourism and Hospitality Management
Semester VI
BTH6B12 Service Regulatory Frame Work
BTH6B13 Services Marketing Strategies
BTH6B14 Food Science and Nutrition
BTH6B15 Human Resource Management In Hospitality Industry
BTH6B16 Trainings and Tour Report