SEMESTER – I

Paper Code Nomenclature Periods Evaluation Scheme Practical Total Credit
L T P Internal University  
      TA CA/CT Attendance Total   Sub Total
07010101 Food Production Foundation I 3 1 10 5 5 20 80 100 100
07010101 Food Production foundation I – Practical 4 50 50
07010102 Food & Beverage Foundation I 3 1 10 5 5 20 80 100 100
07010102 Food & Beverage Foundation I – Practical 4 50 50
07010108 Accommodation & Front Office Operations Foundations I 3 1 10 5 5 20 80 100 100
07010108 Accommodation & Front Office Operations Foundations I – Practical 4 50 50
07010109 English/MIL Communication 1 1 10 5 5 20 80 100 100

 

 SEMESTER – II

 

Paper Code Nomenclature Periods Evaluation Scheme Practical Total Credit
L T P Internal University  
      TA CA/CT Attendance Total   Sub Total
07010201 Food Production Foundation II 3 1 10 5 5 20 80 100 100
07010201 Food Production Foundation II – Practical 4 50 50
07010202 Food & Beverage Foundation I 3 1 10 5 5 20 80 100 100
07010202 Food & Beverage Foundation I – Practical 4 50 50
07010209 Accommodation & Front Office Operations Foundations II 3 1 10 5 5 20 80 100 100
07010209 Accommodation & Front Office Operations Foundations II 4 50 50
07010210 Environmental Sciences (Subsidiary) 1 1 10 5 5 20 80 100 100

 

SEMESTER III

 

Paper Code Nomenclature Training Report Viva Voce Total Credits
07010301 Training Report & Viva Voce 400 450 850 20
Industrial Exposure
(a)      Food Production Operations 100 100 200
(b)    Food & Beverage Service Operations 100 100 200
(c)     Accommodation & Front Office Operations 100 100 200
(d)    Personality Skills for Hospitality 100 100 200
(e)     Presentation & Logbook 50 50

 

 SEMESTER – IV

 

Paper Code Nomenclature Periods Evaluation Scheme Practical Total Credit
L T P Internal University  
      TA CA/CT Attendance Total   Sub Total
07010402 Food & Beverage Service Operations II 3 1 10 5 5 20 80 100 100
07010402 Food & Beverage Service Operations II – Practical 4 50 50
07010408 Introduction to Indian Cookery 3 1 10 5 5 20 80 100 100
07010408 Introduction to Indian Cookery – Practical 4 50 50
07010409 Accommodation & Front Office Operations 3 1 10 5 5 20 80 100 100
07010409 Accommodation & Front Office Operations – Practical 4 50 50
07010410 Accounting Skills for Hospitality 1 1 10 5 5 20 80 100 100


SEMESTER – V

 

Paper Code Nomenclature Periods Evaluation Scheme Practical Total Credit
L T P Internal University  
      TA CA/CT Attendance Total   Sub Total
07010508 Foreign Language Skills – French I (Elective) 1 1 10 5 5 20 80 100 100
07010509 Foreign Language Skills – Spanish I (Elective) 1 1 10 5 5 20 80 100 100
07010510 Foreign Language Skills – German I (Elective) 1 1 10 5 5 20 80 100 100
07010511 Regional Cuisines of India I (Elective) 3 1 10 5 5 20 80 100 100
07010511 Regional Cuisines of India I – Practical (Elective) 4 50 50
07010512 Food & Beverage Service Management I (Elective) 3 1 10 5 5 20 80 100 100
07010512 Food & Beverage Service Management I – Practical (Elective) 4 50 50
07010513 Accommodation Management I (Elective) 3 1 10 5 5 20 80 100 100
07010513 Accommodation Management I – Practical (Elective) 4 50 50
07010514 Researching for Hospitality & Tourism Management 3 3 10 5 5 20 80 100 100
07010515 Hospitality Laws 3 3 10 5 5 20 80 100 100


SEMESTER – VI

 

Paper Code Nomenclature Periods Evaluation Scheme Practical Total Credit
L T P Internal University  
      TA CA/CT Attendance Total   Sub Total
07010608 Foreign Language Skills – French II (Elective) 1 1 10 5 5 20 80 100 100
07010609 Foreign Language Skills – Spanish II (Elective) 1 1 10 5 5 20 80 100 100
07010610 Foreign Language Skills – German II (Elective) 1 1 10 5 5 20 80 100 100
07010611 Regional Cuisines of India II (Elective) 3 1 10 5 5 20 80 100 100
07010611 Regional Cuisines of India II – Practical (Elective) 4 50 50
07010612 Food & Beverage Service Management II (Elective) 3 1 10 5 5 20 80 100 100
07010612 Food & Beverage Service Management II – Practical (Elective) 4 50 50
07010613 Accommodation Management II (Elective) 3 1 10 5 5 20 80 100 100
07010613 Accommodation Management II – Practical (Elective) 4 50 50
07010614 Project Work 3 3 10 5 5 20 80 100 100
07010615 Hospitality Marketing 3 3 10 5 5 20 80 100 100

 

SEMESTER – VII

 

Paper Code Nomenclature Periods Evaluation Scheme Practical Total Credit
L T P Internal University  
      TA CA/CT Attendance Total   Sub Total
07010704 Skill Enhancement for Media & Journalism in Hospitality (Elective) 1 1 10 5 5 20 80 100 100
07010704 Skill Enhancement for Media & Journalism in Hospitality – Practical (Elective) 4 50 50
07010705 Application of Computers in Hospitality & Tourism (Elective) 1 1 10 5 5 20 80 100 100
07010705 Application of Computers in Hospitality & Tourism – Practical (Elective) 4 50 50
07010706 Web Applications in Hospitality & Tourism (Elective) 1 1 10 5 5 20 80 100 100
07010706 Web Applications in Hospitality & Tourism – Practical (Elective) 4 50 50
07010707 Human Resource Management 3 3 10 5 5 20 80 100 100
07010708 Safety, Security & Travel Documentation 3 3 10 5 5 20 80 100 100

 

SEMESTER VIII

 

Paper Code Nomenclature Training Report Viva Voce Total Credits
07010803 Training Report & Viva Voce 400 450 850 20
Industrial Exposure
(a)     Writing Skills for Hospitality (Writing of Industrial Reports/Hospitality Operation Software Skills/Trade Presentation 100 100 200
(b)    Human Resource Practices 100 100 200
(c)     Safety, Security & Travel Documentation Facilitation Management Practices 100 100 200
(d)    Select from List 100 100 200
(e)     Presentation & Logbook 50 50

 

Industrial Exposure

  • Objective of industrial training in hospitality industry is to provide to students the feel of the actual working environment and to gain practical knowledge and skills, which in turn will motivate, develop and build their confidence. Industrial training is also expected to provide the students the basis to identify their key operational area of interest.

Research training

  • Students need to present a paper of any related hospitality or tourism topic. It advances academics’ understanding of the management of national and international hospitality and tourism organizations and destinations. It also addresses the needs of organizations and policy makers to be incorporated in the syllabi and make it more industry oriented.

 

Elective Training / Optional posting

  • Should be arranged by the faculty for hands on training of the students in the Industry or similar external Organization may be as Summer Placement / Winter Placement.

 

 

Result Moderation:-

There will be a moderation committee to moderate the result of Hotel Management before the declaration of Result.

Question Paper Moderation:-

All papers set by external examiners will be moderated by Dean / H.O.D. / Internal examiners. The moderation will be done to ensure that no question is out of syllabus, there is no mistake in the question paper & there is no repetition of questions. Moderator should not moderate the question papers more than 10%.

Proposed Choice/Credit Based System for
SGT University, Gurgaon
(Courses in which the min. pass % age is 45-50%)

 

Grading Table                                                                                                                                                                        Annex. – I

Range of Percentage of marks Letter Grade Grade Points Range of Grade Points Classification
90 and above O (Outstanding) 10 9-10 Outstanding
80 & above but less than 90 A+ (Excellent) 9 8<9 Excellent
70 & above but less than 80 A (Very Good) 8 7<8 1st Div. with Distinction
60 & above but less than 70 B+ (Good) 7 6<7 1st Division
Above 50 but less than 60 B (Above Average) 6 Above 5<6 2nd Division
45 to 50 P (Pass –Average) 5 4.5 To 5 Pass
Below min. pass marks F (Fail) 0


Grading Table (Courses in which the min. pass Percentage is 35-40%)                                                                   Annex. – II

Range of Percentage of marks Letter Grade Grade Points Range of Grade Points Classification
90 and above O (Outstanding) 10 9-10 Outstanding
80 & above but less than 90 A+ (Excellent) 9 8<9 Excellent
70 & above but less than 80 A (Very Good) 8 7<8 1st Div. with Distinction
60 & above but less than 70 B+ (Good) 7 6<7 1st Division
50 & above but less than 60 B (Above Average) 6             5<6 2nd Division
Above 40 but less than 50 C (Pass-Average) 5 Above 4<5 3rd Division
35 to 40 P (Pass) 4 3.5 To 4 Pass
Below minimum pass marks F (Fail) 0

 

Formula for Computation SGPA & CGPA

i. The SGPA is the ratio of sum of the product of the number of credits with the grade points scored by a student in all the courses taken by a student and the sum of the number of credits of all the courses undergone by a student, i.e.

SGPA(Si)=∑ (Ci x Gi) /Ci

where Ci is the number of credits of the ith course and Gi is the grade point scored by the student in the ith course.

ii. The CGPA is also calculated in the same mariner taking into account all the courses undergone by a student over all the semesters of a programme, i.e.

CGPA= ∑ (Ci x Gi) / Ci
where Si s the SGPA of the ith semester and Ci is the total number of credits in that semester,
iii. The SGPA and CGPA shall be rounded up to 2 decimal points and reported in the transcripts. Result-cum-Detailed Marks Card/Transcript: Based on the above recommendations on Letter grades, grade points and SGPA and CGPA, the DMC/Transcript for each semester ant a consolidated transcript indicating the performance in all semesters may be issued.

  1. Illustration of Computation of SGPA and CGPA and Format for Transcripts
Course Credit Grade Letter Grade Point Credit Points(Credit Grade)
Course 1 3 A 8 3 x 8=24
Course 2 4 B+ 7 4 x 7=28
Course 3 3 B 6 3 x 6=18
Course 4 3 O 10 3 x 10=30
Course 5 3 C 5 3 x 5=15
Course 6 4 B 6 4 x 6=24
20 139

Thus, SGPA= 139/20 =6.95

Similarly, suppose the SGPA for 2nd, 3rd and 4th semester arc 7.85, 5.6 and 6.0 with credits 22, 24 and 22, respectively, then for a two-year PG programme, the CGPA will be computed as followed:
CGPA = (20 x 6.95 +22 x 7.85 + 24 x 5.6 + 22 x 6.0) /88= 6.57

2.

Course Credit Grade Letter Grade Point Range of Grade Points(Actual Grade Value as per marks obtained) Earned Credit Points (Credit x         Actual Grade Value)
Course 1 3 O 10 9.2 3 x 9.2=27.6
Course 2 3 A+ 9 8.2 3 x 8.2=24.6
Course 3 4 A 8 7 4 x 7=28
Course 4 3 B+ 7 6.7 3 x 6.7=20.1
Course 5 3 B 6 5.6 3 x 5.6=16.8
Course 6 4 C 5 4.7 4 x 4.7=18.8
20 135.9

 

Thus, SGPA = 135.9/20 = 6.79

Similarly, suppose SGPA for 2nd, 3rd, and 4th semesters are 7.85, 5.6 and 6.0 with credit 22, 24 and 22 respectively than for a two year programme, the CGPA will be computed as follows:-

CGPA= 20 x 6.79 + 22 x 7.85 + 24 x 5.6 + 22 x 6.0/88 = 6.53


Formula for calculating percentage of marks
CGPA x 10 e.g. 6.53 x 10= 65.3