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HOSPITALITY MANAGEMENT

PROGRAM

BBA - Hospitality Operations and Management

NUMBER OF SEATS

PROGRAM NAVI MUMBAI
BBA - Hospitality Operations and Management 30

COURSE STRUCTURE

Year - 1 Semester - I Year - 2 Semester - III Year - 3 Semester - V
Principles of Culinary Arts & Nutrition Culinary Operations & Regional Cuisines of India Food Styling and Entreprenureship
Principles of Food and Beverage Service - I Food & Beverage Operations - I Food & Beverage Management
Principles of Front Office - I Front Office Operations - I Rooms Division Management
Principles of Accommodation Operations - I Accommodation Operations - I Human centric approach to Business
Introduction to Computer Technology Introduction to Tourism Travel Management
Effective Communication Human Resource Management Revenue Management
Management Practices - I Introduction to Marketing Retail Operations & Management
Principles of Accounting Socio - Cultural Resources of India Financial Management
Year - 1 Semester - II Year - 2 Semester - IV Year - 3 Semester - VI
Principles of Culinary Arts & Food Safety Culinary Operations & International Cuisines Internship- 6 months
Principles of Food & Beverage Service - II Food & Beverage Operations - II
Principles of Front Office - II Front Office Operations - II
Principles of Accommodation Operations - II Accommodation Operations - II
Uses of Computer Technology in Hospitality Tourism Impact
Business Communication Services Marketing Management
Management Practices - II Meetings Incentives Conferences and Exhibitions
Managerial Economics Food & Beverage History of India

ADMISSION PROCESS

Students passing from across various streams of 10+2 with a minimum of 50% will be admitted in to the course through an Entrance test conducted in March/April, post entrance test the students are screened for their communication and their interest in the service industry through a personal interview.

CAMPUS

Navi Mumbai

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