B.Sc in Hospitality & Hotel Administration Degree programme
by GNIHM (Guru Nanak Institute of Hotel Management)Kolkata |
Request Info |
| Medium of instruction: | English |
Affiliated to National Council for Hotel Management & Catering Technology (NCHMCT).
Offered At:
Guru Nanak Institute Of Hotel Management (GNIHM) - 60 Seats
Industrial Training
For B.Sc. students 17 weeks of Industrial Training is a must. The training may be in any reputed hotel in Kolkata or in any hotel in India.
Eligibility :
All candidates should have a valid rank in JEE organized by NCHMCT and should be allotted a seat through NCHMCT counseling. Students allotted a seat have to take admission within a stipulated time notified by the college authorities at the time of counseling and allotment.
Educational Loan
Institute is having a tie-up with HDFC, Central Bank of India and UCO Bank. Students can avail 100% Educational loan.
Syllabus for B.Sc in Hospitality & Hotel Administration:
Year - 1, 1st Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 101 |
Foundation Course in Food Production - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 102 |
Foundation Course in Food & Beverage Service - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 103 |
Foundation Course in Front office |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 104 |
Foundation Course in House Keeping |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
5 |
HM 105 |
Communication |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
6 |
HM 106 |
Application of Computers |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 191 |
Food Production Practical - I |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
2 |
HM 192 |
Food & Beverage Service Practical - I |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
3 |
HM 193 |
Front Office Practical - I |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
4 |
HM 194 |
House Keeping Practical - I |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
5 |
HM 195 |
Application of Computers Practical - I |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
Total (42) |
18 |
6 |
18 |
|
|
|
|
1100 |
34 |
||
Year - 1, 2nd Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 201 |
Foundation Course in Food Production - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 202 |
Foundation Course in Food & Beverage Service - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 203 |
Front office Operation - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 204 |
House Keeping Operation - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
5 |
HM 205 |
Food Science & Nutrition |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
6 |
HM 206 |
Business Communication |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 291 |
Food Production Practical - II |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
2 |
HM 292 |
Food & Beverage Service Practical - II |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
3 |
HM 293 |
Front Office Practical - II |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
4 |
HM 294 |
House Keeping Practical - II |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
Total (37) |
18 |
6 |
12 |
|
|
|
|
1000 |
32 |
||
Year - 2, 3rd Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 301 |
Food Production Operation - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 302 |
Food & Beverage Service Operation - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 303 |
Front office Operation - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 304 |
House Keeping Operation - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
5 |
HM 305 |
Hotel Information System |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
6 |
HM 306 |
Food & Beverage Controls & Management |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 291 |
Food Production Practical - III |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
2 |
HM 292 |
Food & Beverage Service Practical - III |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
3 |
HM 293 |
Front Office Practical - III |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
4 |
HM 294 |
House Keeping Practical - III |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
Total (38) |
18 |
6 |
12 |
|
|
|
|
1000 |
32 |
||
Year - 2, 4th Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 401 |
Food Production Operation - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 402 |
Food & Beverage Service Operation - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 403 |
Front office Management |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 404 |
House Keeping Management |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
5 |
HM 405 |
Basic Accounting |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
6 |
HM 406 |
Introduction to Management |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 291 |
Food Production Practical - IV |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
2 |
HM 292 |
Food & Beverage Service Practical - IV |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
3 |
HM 293 |
Front Office Practical - IV |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
4 |
HM 294 |
House Keeping Practical - IV |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
Total (37) |
18 |
6 |
12 |
|
|
|
|
1000 |
32 |
||
Year - 3, 5th Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 501 |
Advance Food Production - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 502 |
Advance Food & Beverage Service - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 503 |
Hotel Accounting |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 504 |
Food Safety |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
|
|
Facility Planning - I |
|
|
|
|
|
|
|
|
|
|
|
|
Hospitality Management |
|
|
|||||||
Year - 3, 6th Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 601 |
Industrial Training (20 Weeks) |
|
|
|
|
|
|
|
|
|
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 661 |
Industrial Training Report |
|
|
|
|
|
|
|
|
10 |
|
2 |
HM 662 |
Report Presentation |
|
|
|
|
|
|
|
|
6 |
|
3 |
HM 663 |
Viva - Voice |
|
|
|
|
|
|
|
|
6 |
|
Total (37) |
|
|
|
|
|
|
|
300 |
22 |
||
| Classroom - Full Time (Group Size: Below 61 - ) | ||||
| When | Duration | Where | Remarks | Price |
| Not Specified |
3 Years |
All Venues | Not Specified | Price On Request |
GNIHM (Guru Nanak Institute of Hotel Management)
Guru Nanak Institute of Hotel management is a premier hotel management college in kolkatta under the JIS Group Educational Initiatives. Guru Nanak Institute of Hotel Management having the best and biggest infra structure among the private hotel management institutes in India, started its journey on the 1st of July in the year 2005. Guru Nanak Institute of Hotel Management is affiliated to National Council for Hotel Management and Catering Technology under Ministry of Tourism Govt. Of India, affiliated to West Bengal University of Technology and approved by All India Council for Technical Education.
The objective of this institute is to create future leaders for the hospitality industry who will lead from the front. GNIHM prepares students committed to a career in the hospitality industry. Its model hospitality education programmes balances theory with practice, independent learning with strong faculty support, and a foundation for lifelong learning with the skills for immediate employment and progress to leadership positions in the industry. To meet the challenges of the industry, we endeavor to provide our students with a world-class education, combining the latest Western trends and techniques with the age-old rich cultural heritage of India.
