| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GIDFBP2Y45771-ADVANCED COMMUNICATION SKILLS | 100 | 70 | 30 | 1 |
| GIDFBP2Y45772-SEMINAR & PRESENTATION | 100 | 70 | 30 | 2 |
| GIDFBP2Y45773-WINES & BEVERAGE | 100 | 70 | 30 | 3 |
| GIDFBP2Y45774-HOSPITALITY LAW | 100 | 70 | 30 | 4 |
| GIDFBP2Y45775-SCIENCE OF SUSTAINABILITY | 100 | 70 | 30 | 5 |
| GIDFBP2Y45776-MANAGERIAL ACCOUNTING | 100 | 70 | 30 | 6 |
| GIDFBP2Y45777-FOOD AND BEVERAGE COST CONTROL | 100 | 70 | 30 | 7 |
| GIDFBP2Y45778-STRATEGIC RESTAURENT MANAGEMENT | 100 | 70 | 30 | 8 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GIDFBP2Y45771-DINING ROOM OPERATIONS | 100 | 70 | 30 | 1 |
| GIDFBP2Y45772-ENTREPRENEURSHIP | 100 | 70 | 30 | 2 |
| GIDFBP2Y45773-BEVERAGE OPERATIONS | 100 | 70 | 30 | 3 |
| GIDFBP2Y45774-FOOD THEORY | 100 | 70 | 30 | 4 |
| GIDFBP2Y45775-MATH FOR HOSPITALITY | 100 | 70 | 30 | 5 |
| GIDFBP2Y45776-BEVERAGE, BAR AND DINING ROOM | 100 | 70 | 30 | 6 |
| GIDFBP2Y45777-RESTAURANT OPERATIONS | 100 | 70 | 30 | 7 |
| GIDFBP2Y45778-ADVANCED BEVERAGE MANAGEMENT | 100 | 70 | 30 | 8 |