MSBTE K-scheme · Hotel Management
MSBTE K-scheme Hotel Management & Catering Technology (HM) syllabus: subjects and course codes
Every course in Diploma in Hotel Management & Catering Technology, semester by semester, with the official course code, abbreviation, type, credits and total marks.
What are the subjects in MSBTE K-scheme Hotel Management & Catering Technology?
MSBTE K-scheme Diploma in Hotel Management & Catering Technology (programme code HM) has six semesters. Semester 1 includes Basic Food Production (321313), Basic Food and Beverage Service (321314), Basic Housekeeping (321315), Basic Front Office (321316). Semester 2 includes Catering Science (322319), Foundation of Food and Beverage Service (322320), Foundation of Front Office Operations (322321), Foundation of Continental Cookery (322322). The full semester-wise list with course codes, credits and marks is below.
Semester 1 7 courses
| Course title | Abbr. | Code | Type | Credits | Total marks |
|---|---|---|---|---|---|
| Basic Food Production | BFP | 321313 | DSC | 6 | 225 |
| Basic Food and Beverage Service | BFB | 321314 | DSC | 3 | 175 |
| Basic Housekeeping | BHK | 321315 | DSC | 3 | 175 |
| Basic Front Office | BFO | 321316 | DSC | 3 | 175 |
| Fundamentals of ICT | ICT | 311001 | SEC | 2 | 75 |
| Yoga and Meditation | YAM | 311003 | VEC | 1 | 50 |
| Hospitality Communication | HCM | 321005 | AEC | 2 | 75 |
Semester 2 7 courses
| Course title | Abbr. | Code | Type | Credits | Total marks |
|---|---|---|---|---|---|
| Catering Science | CSC | 322319 | DSE | 2 | 125 |
| Foundation of Food and Beverage Service | FFBS | 322320 | DSC | 3 | 175 |
| Foundation of Front Office Operations | FFOS | 322321 | DSC | 3 | 175 |
| Foundation of Continental Cookery | FCC | 322322 | DSC | 6 | 175 |
| Foundation of Housekeeping Operations | FHKO | 322323 | DSC | 3 | 175 |
| Social and Life Skills | SFS | 312003 | VEC | 1 | 50 |
| Hospitality Communication (English) | HCMS | 322007 | AEC | 2 | 50 |
Semester 3 7 courses
| Course title | Abbr. | Code | Type | Credits | Total marks |
|---|---|---|---|---|---|
| Human Resource Management and Hotel Laws | HRHL | 323312 | GE | 2 | 100 |
| Food and Beverage Service Operations | FBSO | 323313 | DSC | 4 | 175 |
| Food Production Operations | FPO | 323314 | DSC | 6 | 200 |
| Rooms Division Operation | RDO | 323315 | DSC | 3 | 175 |
| Essence of Indian Constitution | EIC | 313002 | VEC | 1 | 50 |
| Business Communication and Professional Skills | BCPS | 323007 | SEC | 2 | 75 |
| Hotel French | HFR | 323008 | SEC | 2 | 75 |
Semester 4 3 courses
Semester 5 9 courses
| Course title | Abbr. | Code | Type | Credits | Total marks |
|---|---|---|---|---|---|
| Hotel Accounting | HAC | 325315 | DSC | 2 | 125 |
| Travel and Tourism | TNT | 325316 | DSE | 2 | 125 |
| Advance Food and Beverage Service | AFBS | 325317 | DSC | 3 | 150 |
| Advance Rooms Division | ARD | 325318 | DSC | 3 | 175 |
| Advance Food Production | AFP | 325319 | DSC | 6 | 175 |
| Entreprenuership and Event Management | EEM | 315006 | AEC | 1 | 50 |
| Bartending Practices | BTP | 325007 | DSE | 3 | 100 |
| Professional Bakery Pratices | PBP | 325008 | DSE | 3 | 100 |
| Revenue and Quality Management | RQM | 325009 | DSE | 3 | 100 |
Semester 6 9 courses
| Course title | Abbr. | Code | Type | Credits | Total marks |
|---|---|---|---|---|---|
| Environmental Education and Sustainability | EES | 314301 | VEC | 2 | 125 |
| Hospitality Marketing Management | HMM | 326301 | DSE | 2 | 125 |
| Food and Beverage Management | FBM | 326302 | DSC | 3 | 150 |
| Rooms Division Management | RDM | 326303 | DSC | 3 | 175 |
| Food Production Management | FPM | 326304 | DSC | 6 | 175 |
| Hotel Information System | HIS | 326001 | SEC | 1 | 50 |
| Accommodation and Mice Management | AMM | 326002 | DSE | 3 | 100 |
| Confectionery and Larder Control | CLC | 326003 | DSE | 3 | 100 |
| Mixology and Flair Tendering | FLT | 326004 | DSE | 3 | 100 |
Highlighted rows are internship, seminar and project courses. Data source: MSBTE curriculum search portal, retrieved 2026-10-09. For the detailed curriculum of a course, open it on the official portal. This page is a student-friendly reference, not an official document.
Internship and project courses
| Course | Code | Semester | Credits | Marks | Help |
|---|---|---|---|---|---|
| Internship (16 weeks) | 323019 | 4 | 16 | 200 | ITR format |
| Capstone Project | 334001 | 4 | 3 | 200 | Black book format |
| Seminar Course | 324011 | 4 | 1 | 100 | Guidelines |
How K-scheme marks work
- FA-TH is the average of two class tests of 30 marks each.
- SA-TH is the end-semester theory examination.
- FA-PR and SA-PR are continuous and end-semester practical assessment. A student who does not secure minimum marks in FA-PR of any course is declared detained in that semester.
- SLA is self-learning assessment (assignments, micro-projects). Failing SLA means the work must be repeated and resubmitted.
- One credit equals 30 notional learning hours.
FAQs
Which semester has the internship in MSBTE Hotel Management & Catering Technology?
Semester 4: Internship (16 weeks), abbreviation IN16, course code 323019, 16 credits and 200 marks.
What is the capstone project code for MSBTE Hotel Management & Catering Technology?
Capstone Project is course code 334001 (CP01) in semester 4, with 3 credits and 200 marks.
How many subjects are there in each semester of Hotel Management & Catering Technology?
Semester 1: 7 compulsory courses; Semester 2: 7 compulsory courses; Semester 3: 7 compulsory courses; Semester 4: 3 compulsory courses; Semester 5: 9 compulsory courses; Semester 6: 9 compulsory courses.
What is the programme code of Hotel Management & Catering Technology in MSBTE?
The MSBTE programme code is HM.
What do AEC, DSC, SEC, VEC, DSE and INP mean?
They are course types: AEC is Ability Enhancement Course, DSC is Discipline Specific Core, SEC is Skill Enhancement Course, VEC is Value Education Course, DSE is Discipline Specific Elective and INP covers internship and project courses.
Project or ITR coming up in Hotel Management & Catering Technology?
Send your topic, deadline and your college's format. We will tell you what is pending and what to do first.