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होटल प्रबंधन खानपान प्रौद्योगिकी तथा अनुप्रयुक्त पोषाहार संस्थान
Institute of Hotel Management
Catering Technology & Applied Nutrition
वीर सुरेन्द्र साई नगर , भुवनेश्वर
V.S.S Nagar , Bhubaneswar
(पर्यटन मंत्रालय, भारत सरकार के अधीन एक स्वायत्तशासी निकाय)
An Autonomous Body under Ministry of Tourism, Government of India
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# Hunar Se Rozgar Tak
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# 3yrs. B.Sc. in H & HA
# M.Sc. in HA
# PG Diploma in AOM
# Diploma in Food Production
# Craftsmanship Course in Food Production
Eligibility
Curriculum
# 3yrs. B.Sc. in Hospitality & Hotel Administrations
# M.Sc. in HA
# PG Diploma in Acco. Oprs. Management
# Diploma in Food production
# Craftsmanship Course in Food production.
# Craftsmanship Course in Food & Beverage Service
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B.Sc. in (Hospitality & Hotel Administration)
1 st Semester
Food Production
Food & Beverage Service
Chapter-1
-
Hotel & Catering Industry
Chapter-2 -
Departmental Organization & Staffing
Chapter-3
- Food Service Areas & Ancillary Departments
Chapter- 4 -
F&B Service Equipments
Chapter-5 -
Non- Alcohalic Beverages
Front Office
Introduction to Tour, Hotel Industry
Classification of Hotel
Types of Rooms
Timeshare & Vacation Ownership
Front Office Organisatio
n
Hotel Entrance, Lobby & Front Office
Bell Desk
Accommodation Operation
Hotel Engineering
Nutrition
Application of Computer
Unit-1
- Computing
Definition, IPO Cycle , Types, Characteristics & Limitation
Classification of Computer
Generations of Computers
Input & Output Device
Components of System Unit & Storage Media
Softwares
Programming languages
Internet & Network Topology
Network , Channel, Web browser, Modem
MS-Word, Ms- Excel, Ms-Power point
MS-DOS
Question Paper & Expand the words
2nd Semester
Food Production
Food & Beverage Service
Meals & Menu Planning
Repreparation of Service
Sale Control System
Tobacco
Front Office
T
ariff Structure
Front office & Guest handling
Reservation
Room selling
Arrivals
During the Stay activities
Front office co-ordination
Accommodation Operation
Accounts
Introduction to Accounting
Primary Books
Secondary Books
Subsidiary Books
Cash Book
Bank Conciliation Statement
Trial balance
Final Account
Capital & revenue expenditure
Basic Terms
Fill in The Blanks
Questions
Food Science
Communication
3 rd / 4 th Semester
Food Production
Food & Beverage Service
Front Office
(Accounting Fundamentals)
Accommodation Operation
Food & Beverage Control
Food Safety & Quality
Food Additives
Food Borne Diseases
Microorganisim in Food
Hotel Accounts
5 th Semester
Food Production
Food & Beverage Service
Front Office
Accommodation Operation
Financial Management
Strategic Management
6 th Semester
Food Production
Food & Beverage Service
Front Office
Accommodation Operation
Facility Planning
Food & Beverage Management
Bakery
P.G. Diploma in Accommodation Operation & Management
1 st Semester
Front Office
Accommodation Operation
Accounts
Communication
Supervisory Management
2nd Semester
Front Office
Interior Decoration
Accommodation Operation
Accounts
Communication
Diploma in Food Production
Cookery
Larder
Nutrition
Commodities & Costing
Computer Awareness
1.
Definition, Data Processing Concept, Characteristics, Limitation
2.
Classification of Computer
Bakery
Craft Course in Food Production
1 st Semester
Cookery & Larder
Bakery & Confectionery
Hygiene
Equipment Maintenance
2nd Semester
Cookery & Larder
Bakery & Confectionery
Costing
Craft Course in Food & Beverage Service
Topic
Beverage Services
Pantry Operation
Food & Beverage Service
Question Bank for Campus
Food Production
Apptitude
Bakery basic term
Front Office - Campus Question & Answer
General Knowledge
General Knowledge -1
HOSPITALITY MANAGEMENT AND PUBLIC RELATIONS
Professional Aptitude and General Awarness
QUESTION PAPER FOOD AND BEVERAGE SERVICE
Question Bank( front Office)
Question on Current Affairs
Questions on Alcoholic Beverages
I
ndian Food Production Short Question & Answer
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