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B.Sc. SEMESTER -2
Foundation Course in Food Production – II
  • Unit 1: MENU MANAGEMENT
  • Unit 2: MEAT COOKERY
  • Unit 3: CONFECTIONERY
  • Unit 4: DAIRY PRODUCTS
  • Unit 5: BASIC INDIAN COOKERY 
Foundation Course in Food & Beverage Service – II
Foundation Course in Rooms Division Operations-II
Hotel Security
Sustainable Tourism
Communication Skills-II
Basics of Tourism
  • Unit 1: INTRODUCTION TO TOURISM
  • Unit 2: TRAVEL MOTIVATORS AND TOURISM PRODUCT
  • Unit 3: IMPACT OF TOURISM AND MAINTAINING SUSTAINABILITY
  • Unit 4: HOSPITALITY INDUSTRY

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