ENG 151
English II
Cross-cultural communication strategies and professional writing.
MGT 151
Organizational Behavior and HRM
Basic concepts of OB and HRM in hospitality.
ACC 151
Financial Accounting
Accounting principles and practices for hospitality business.
BHM 151
Food Production and Patisserie II
Indian, Nepali & Western cookery.
BHM 152
Food and Beverage Service II
Meals, cover service sequences, and beverage studies.
BHM 153
Housekeeping Operations II
Linen, fabrics, uniform, laundry and gardening.