10+2 or equivalent examination passed (in any stream) from a Council/University recognized by UGC.
Sr.No. | Name of the subject | Subject Code | Credit | SLM | Syllabus |
1. | FOOD PRODUCTION | DHTM-101 | 4 | View | View |
2. | FRONT OFFICE MANAGEMENT | DHTM-102 | 4 | View | View |
3. | PRINCIPLES AND PRACTISES OF TOURISM | DHTM-103 | 4 | View | View |
4. | INTRODUCTION TO HOSPITALITY MANAGEMENT | DHTM-104 | 4 | View | View |
5. | FOOD AND BEVERAGE SERVICES | DHTM-105 | 4 | View | View |
6. | HOUSEKEEPING MANAGEMENT | DHTM-106 | 4 | View | View |
7. | ENGLISH FOR HOTEL & TOURISM INDUSTRY | DHTM-107 | 4 | View | View |
8. | Practical | DHTM-108 | | |
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The Evaluation procedure will be the same as followed by the university.
- Each semester shall have a weightage of 30% for Internal Exams (assessment through assignments) and 70% for term end exams.
- Examination will be conducted at the end of the year. Examination conducted in two times i.e. May/June and also in December/January
- Every candidate must secure 40% marks in each head of passing (Assignments, Term End Examination, Field Work, Dissertation)
- The passing marks for external examination will thus be 28 out of 70 and for internal examination 12 out of 30 and aggregate marks taking both together will be 40 marks.
For Completion of the course successfully candidate is required to Secure Minimum 40% of marks in each subject.