| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDH2Y48621-PERSONALITY DEVELOPMENT AND COMMUNICATION SKILLS | 100 | 70 | 30 | 1 |
| GDH2Y48622-ALLIED HOSPITALITY MANAGEMENT | 100 | 70 | 30 | 2 |
| GDH2Y48623-HOSPITALITY COMMUNICATION & FRONT OFFICE | 100 | 70 | 30 | 3 |
| GDH2Y48624-FOOD & BEVERAGE PRODUCTION & SERVICE | 100 | 70 | 30 | 4 |
| GDH2Y48625-CONTEMPORARY ISSUES IN THE HOSPITALITY INDUSTRY | 100 | 70 | 30 | 5 |
| GDH2Y48626-ROOM SERVICE MANAGEMENT | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDH2Y48621-FOOD SAFETY AND QUALITY AUDITING | 100 | 70 | 30 | 1 |
| GDH2Y48622-FACILITIES MANAGEMENT IN THE HOSPITALITY INDUSTRY | 100 | 70 | 30 | 2 |
| GDH2Y48623-TOURIST ACCOMMODATION | 100 | 70 | 30 | 3 |
| GDH2Y48624-PRINCIPLES OF FOOD SAFETY AND QUALITY MANAGEMENT | 100 | 70 | 30 | 4 |
| GDH2Y48625-MARKETING OF HOSPITALITY SERVICES | 100 | 70 | 30 | 5 |
| GDH2Y48626-HOSPITALITY LOW | 100 | 70 | 30 | 6 |