C++ Project on Hotel Management - Excel

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					                                Annai Fathima College
                      PG - Diploma in Catering And Hotel Management
Sl.No.                                   Subject                Max.Marks

  1      Food Production                                           100

  2      Food & Beverage Service                                   100

  3      Front office Management                                   100

  4      Accommodation Management                                  100

  5      Hotel Administration                                      100

  6      Food Production Practical                                 100

  7      Food & Beverage Service                                   100

  8      Front office & Accommodation Management                   100

  9      Project Work                                              100



                         M.Sc. Hotel Management & Catering Science
Sl.No.                                I - Semester              Max.Marks

  1      Advanced Food Production Management Theory Practical      100

  2      Rooms Division Management                                 100

  3      Human Resource Management                                 100

  4      Food Science and Nutrition                                50

  5      Catering Law                                              50

         II - Semester

  6      Advanced Food and Beverage Service Management             100

  7      Food Microbiology and Quality control                     100

  8      Hospitality Markrting                                     50

  9      Computer application in Hospitality Management            50
         III - Semester

 10      Advanced Front office Management                            100

 11      Advanced Accomodation Management                            100

 12      Managerial Economics                                        50

 13      Management Information System                               50

 14      Hotel Engineering & Mkaitenance                             100

         IV - Semester

 15      Facility Management                                         100

 16      Cost accounting and Financial Control                       100

 17      Travel Tourism Management                                   50

 18      Research Methodology                                        50


             CHMCS (Certificate Course in Hotel Management & Catering Science)

Sl.No.                                 Title of the Paper         Max. Marks

  1      Communicative English                                       100

  2      Food Production Theory                                      100

  3      Food & Beverage Service Management                          100

  4      Accommodation & Front office operation                      100

  5      Hotel Administration                                        100

  6      Practical - Food Production                                 100

  7      Practical - Food & Beverage Service                         100

  8      Practical - Accommodation and Front office operation        100



                    B.Sc. (Tourism & Hospitality Management) BTHM
Sl.No.                                 Title of the Paper         Max.Marks

  1      Paper-I Communicative English/French                        100

  2      Paper-II Transport System is Travel & Tourism Industry      100
  3      Cultural Heritage of India                              100

  4      Travel Management                                       100

  5      Front office Management                                 100

  6      Automation and Technology of IT Industry                100

                     B.Sc. (Tourism & Hospitality Management) BTHM
Sl.No.                                Title of the Paper      Max.Marks

  1      Food Production                                         100

  2      Food & Beverage Service                                 100


  3      House Keeping management                                100

  4      Travel Management                                       100

  5      Tourism Planning & Development                          100

  6      Front office & House Keeping                            100

                     B.Sc. (Tourism & Hospitality Management) BTHM
Sl.No.                                Title of the Paper      Max.Marks

  1                                   Tourism Impacts            100

  2      Hospitality Marketing                                   100

  3      Food & Beverage Management                              100

  4      Food Production (Practicals)                            100

  5      Food & Beverage Management                              100

  6      Eco - Tourism                                           100



                          B.Sc. Hotel Management & Catering Service
Sl.No                                     Subject             Max.Marks

  1      Part-I Hotel French                                     100

  2      Part-II Communicative English                           100
 3      Part-III Basic Culnary Arts                             100

 4      Part-III Basic Food & Beverage Service                  100

 5      Part-III Basic Front Office Operations                  100

 6      Part-III Basic Accommodation Service                    100

 7      Part-III Basic Hotel Accounting                         100

 8      Part-III Hospitality Engineering                        100

 9      Practical - Culinary Arts                               100

 10     Practical - Basic Food & Beverage Service               100

 11     Practical - Basic Front Office Operation                100

 12     Practical - Basic Accomodation Operation                100

 13     Practical - Hospitality Engineering                     100



                         B.Sc. Hotel Management & Catering Service
Sl.No                                      Subject           Max.Marks


 1      Quantity Food Production                                100

 2      Food & Beverage Service                                 100

 3      Fron office & Accommodation Operations                  100

 4      Bakery and Confectionery                                100

 5      Food Preservation & Processing                          100

 6      General Knowledge                                       100

 7      Practical - Quantity Food Production                    100

 8      Practical - Food & Beverage Service                     100

 9      Practical - Front office & Accommodation Operation      100

 10     Practical - Bakery & Confectionery                      100

 11     Industrial Training Report & Viva Voce                  300
                           B.Sc. Hotel Management & Catering Service
Sl.No                                   Subject                          Max.Marks

 1      Advanced Proffessional Cookery & Bakery Management                  100

 2      Food & Beverage Service Management                                  100

 3      Accommodation & Fron office Management                              100

 4      Hospitality Marketing & Sales                                       100

 5      Financial & Personal Management                                     100

 6      Food & Beverage Management                                          100

 7      Hospitality Law                                                     100

 8      Hotel Information Technology - II                                   100

 9      Practical - Advanced Proffessional Cookery & Bakery Management      100

 10     Practical - Food & Beverage Service Management                      100

 11     Hotel Information Technology Management                             100

 12     Project - Report                                                    100

 13     Industrial Training                                                 100
e
gement
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ence
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ering Science)

             Min. Marks

                 35

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BTHM
         First Year
               Min.Marks

                 35

                 35
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 BTHM
        Second Year
            Min.Marks

                35

                35


                35

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 BTHM
        Third Year
             Min.Marks

                35

                35

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rvice
        First Year
             Pass Marks

                35

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rvice
        Second Year
            Pass Marks


               35

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rvice
        Third Year
             Pass Marks

                35

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