Sr.No.

Course Title

Course No.

Credit Hours

Under Graduate Courses

1.                

System Dynamics and Management of Resources

FRM  111

2(1+1)

2.                

Fundamental of Art and Design

FRM  122

3(2+1)

3.                

Housing and Space Management  

FRM  233

3(2+1)

4.                

Financial Management and Consumer Education

FRM  244

3(2+1)

5.                

Traditional and Contemporary Interiors

FRM  245

2(2+0)

6.                

Residential and Commercial Space Design

FRM  356

3(2+1)

7.                

Entrepreneurship Development and Business Management

FRM  367

2(1+1)

8.                

Ergonomics and Appropriate Technologies  

FRM  368

2(1+1)

Elective Courses

9.                

Management  Process in Organization of Event

FRM-471

8 (0+8

10.            

Interior Design and Decoration         

FRM-472

4(0+4)

11.            

Computer Aided Interior Designing

FRM-473

8(0+8)

12.            

Seminar

FRM-474

1(1+0)

Total

21 (1+20)

Post Graduate Courses

1.                

Resource Management: Principles

RMCS 501

3 (3+0)

2.                

Human Factors and Ergonomics

RMCS 502

3 (2+1)

3.                

Interior Space Planning

RMCS 503

3(1+2)

4.                

Consumer Economics

RMCS 504

3 (2+1)

5.                

Work and Work Station Design

RMCS 505

3(1+2)

6.                

Colour and Lighting in Interiors

RMCS 506

3 (2+1)

7.                

Consumer Issues and Legislations

RMCS 507

2 (2+0)

8.                

Product Design

RMCS 508

3(1+2)

9.                

Ergonomic Research Techniques

RMCS 509

3(1+2)

10.            

Housing and Energy Efficient

RMCS 510

3 (2+1)

11.            

Technical Drawings

RMCS 511

3(1+2)

12.            

Interior Design Business

RMCS 512

3(1+2)

13.            

Environmental Resource

RMCS 513

2(1+1)

14.            

Special Project

RMCS 514

2(0+2)

Minor Courses

15.

Nutrition and Physical Fitness

FN 505

3(2+1)

16.

Food Safety and Standards

FN 509

3(2+1)

17.

Human Physiology

FN 513

3(3+0)

18.

Development communication

EECM 502

3(2+1)

19.

Dynamic Communication Skills

EECM 505

2(0+2)

20.

Organisational development and Human Resource Development

EECM 507

2(1+1)

21.

Climate Change Management

EECM511

2(1+1)

22.

Methods and Techniques of Assessment in Human Development

HDFS 503

3(2+1)

23.

Management of Differently Abled

HDFS 506

3(2+1)

24.

Apparel and Textile Product Development

ATS 512

2(1+1)

25.

Laboratory Techniques in Textiles Research

ATS 513

2(0+2)

Supporting Courses 

26.

Research methodology

Course numbers will be assigned by the departments that offer these courses

3(2+1)

27.

Statistics

3(2+1)

Common Courses               

28.

Library and Information Services

1(0+1)

29.

Technical Writing and Communication Skills

1(0+1)

30.

Intellectual Property and its management in Agriculture

1(0+1)

31.

Basic Concepts in Laboratory Techniques

1(0+1)

32.

Agricultural Research, Research Ethics and Rural Development Programmes

1(0+1)

Total

5(0+5)

33.

Seminar

RMCS 591

1(0+1)

34.

Thesis/ Research

RMCS 599

30

Total

70 Credits

Sr.No.

Course Title

Course No.

Credit Hours

Semester I

1.                

Foundation Course in Food  Production–I

HHA- 111

4(2+2)

2.                

Foundation Course Food & Beverage Service –I

HHA -112

4(2+2)

3.                

Application of Computers

HHA-113/ Comp. -113

4(2+2)

4.                

Foundation Course in Accommodation Operation- I

HHA -114

3(2+1)

5.                

Foundation Course in Front Office- I

HHA -115

3(2+1)

6.                

Language Optional (English/Hindi)

HHA -116

2(2+0)

7.                

Personality Development& Communication Skill

HHA -117

2(1+1)

8.                

Orientation

ORT - 111

1(1+0) NC

Total

22 + 3 NC

Semester II

1.                

Foundation Course in Food  Production–II

HHA- 121

4(2+2)

2.                

Foundation Course Food & Beverage Service –II

HHA -122

4(2+2)

3.                

Foundation Course in Accommodation Operation- II

HHA- 123

3(2+1)

4.                

Foundation Course in Front Office- II

HHA -124

3(2+1)

5.                

Nutrition & Principles of Food Science

HHA -125

2(1+1)

6.                

Foundation Course In Tourism

HHA -126

2(2+0)

7.                

In Plant Training (Canteen Installation)

HHA -127

3(0+3)

8.                

NCC*/NSS^#

NCC/NSS

2 (0+2) NC

Total

21 + 2 NC

Semester III

1.                

Food  Production  Operation –I

HHA -231

4(2+2)

2.                

Food and Beverage Operation -I

HHA -232

4(2+2)

3.                

Accommodation  Operations –I

HHA -233

3(2+1)

4.                

Front Office Operations –I

HHA -234

3(2+1)

5.                

Management of Account

HHA- 235

3(3+0)

6.       

Food & Beverage Management and Controls

HHA- 236

3(3+0)

7.       

Event management

HHA-237

2(0+2)

8.       

NCC*/NSS^#

NCC/NSS

2(0+2) NC

Total

22 + 2 NC

Semester IV

1.       

Food  Production  Operation –II

HHA- 241

4(2+2)

2.       

Food and Beverage Operation -II

HHA- 242

4(2+2)

3.       

Accommodation  Operations –II

HHA -243

3(2+1)

4.       

Front Office Operations –II

HHA -244

3(2+1)

5.       

Management  & Organizational Behaviors

HHA -245

2(2+0)

6.       

Hospitality &Tourism Perspective

HHA -246

2(2+0)

7.       

Industrial training (4 Weeks)

HHA-247

4(0+4)

8.       

NCC*/NSS^#

NCC/NSS

2 (0+2) NC

Total

22 + 2 NC

Semester V

1.       

Advance Food  Production  -I

HHA- 351

4(2+2)

2.       

Advance Food and Beverage Service -I

HHA- 352

4(2+2)

3.       

Accommodation  Operations Management -I

HHA- 353

3(2+1)

4.       

Front Office Operations Management -I

HHA -354

3(2+1)

5.       

Food Safety and Quality                                   

HHA- 355

2(2+0)

6.      6. 

Human Resource Management

HHA- 356

2(2+0)

7.       

Management in Tourism

HHA -357

3(2+1)

8.       

Introduction to Environmental Sciences

Env. 311

2(2+0) NC

Total

21+2NC

Semester VI

1.       

Advance Food  Production  Operation -II

HHA- 361

4(2+2)

2.       

Advance Food and Beverage Operation -II

HHA -362

4(2+2)

3.       

Infrastructure & Facility Planning

HHA -363

3(3+0)

4.       

Hotel Engineering

HHA -364

3(3+0)

5.       

Strategic Management

HHA -365

2(2+0)

6.      6. 

Financial Management

HHA -366

2(2+0)

7.       

Hospitality &Tourism Marketing

HHA- 367

2(2+0)

8.       

Laundry Management

HHA-368

2(2+0)

Total

22

Semester VII

1.       

Industrial Training

HHA - 471

18(0+18) NC

2.       

Presentation/Report Writings

HHA - 472

3 (3+0)

Total

3 + 18 NC

Semester VIII

1.       

Indian Heritage & Culture

HHA - 481

3(0+3)

2.       

Entrepreneurship Development

HHA - 482

3(0+3)

3.       

Professional Elective  Project-I

HHA - 483

4(0+3)

4.       

Professional Elective  Project-II

HHA - 484

4(0+3)

5.       

Report Writing & Presentation

HHA - 485

4(0+3)

Total

18