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(Affiliated to Osmania University)
Course Curriculum
First Year Subjects
| S.No | Theory | Practicals |
| 1 | Fundamentals of Food Production | Basic Training Kitchen |
| 2 | Food & Beverage Service - I | Food & Beverage Service -I |
| 3 | Accommodation Operations - I | Accommodation Operations - I |
| 4 | Front Office - I | Front Office - I |
| 5 | French | Basic Computer Applications |
| 6 | Communicative English | * |
| 7 | Hygiene & Sanitation | |
| 8 | Environmental Studies | |
| 9 | Basic Computer Applications |
Second Year Subjects
First Semister
| S.No | Theory | Practicals |
| 1 | Indian Regional Cuisine | Quantity Training Kitchen |
| 2 | Food & Beverage Service - II | Food & Beverage Service -II |
| 3 | Accommodation Operations - II | Accommodation Operations - II |
| 4 | Front Office - II | Front Office - II |
| 5 | Hotel Accounts | |
| 6 | Principles of Management | |
| 7 | Hotel Law | |
| 8 | Hotel Engineering & Maintenance |
Second Semister
Industrial Exposure Training 20 weeks
Third Year Subjects
First Semister
| S.No. | Theory | Practicals |
| 1 | Advanced Food Production | Advanced Training Kitchen - I |
| 2 | Food & Beverage Service - III | Food & Beverage Service -III |
| 3 | Accommodation Operations - III | |
| 4 | Front Office - III | Front Office - III |
| 5 | Financial Analysis | |
| 6 | Sales & Marketing | |
| 7 | Human Resources Management | |
| 8 | Economics & Tourism |
Second Semister
| S.No. | Theory | Practicals |
| 1 | Larder & Kitchen Management | Advanced training Kitchen - II |
| 2 | Food & Beverage Service - IV | Food & Beverage Service -IV |
| 3 | IT In Hotel Industry | Project Report |
| 4 | Hotel Facility Planning | IT in Hotel Industry |
| 5 | Food & Beverage Management - I |
Eligibility
10+2 / Equivalent