{"id":25782,"date":"2020-07-23T16:42:51","date_gmt":"2020-07-23T16:42:51","guid":{"rendered":"https:\/\/www.inspirenignite.com\/jntuh\/hmct103c-front-office-organisation-syllabus-for-hotel-management-catering-technology-1st-sem-c18-curriculum-tssbtet\/"},"modified":"2021-10-27T20:05:21","modified_gmt":"2021-10-27T20:05:21","slug":"hmct103c-front-office-organisation-syllabus-for-hotel-management-catering-technology-1st-sem-c18-curriculum-tssbtet","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/jntuh\/hmct103c-front-office-organisation-syllabus-for-hotel-management-catering-technology-1st-sem-c18-curriculum-tssbtet\/","title":{"rendered":"HMCT-103C: Front Office Organisation Syllabus for Hotel Management & Catering Technology 1st Sem C18 Curriculum TSSBTET"},"content":{"rendered":"

Front Office Organisation detailed Syllabus for Hotel Management & Catering Technology (DHMCT), C18 curriculum has been taken from the TSSBTET<\/a> official website and presented for the diploma students. For Course Code, Course Name, Lectures, Tutorial, Practical\/Drawing, Internal Marks, Max Marks, Total Marks, Min Marks and other information, do visit full semester subjects post given below. <\/p>\n

For all other Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 1st Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 1st Sem C18 Curriculum TSSBTET Subjects<\/a>. The detailed Syllabus for front office organisation is as follows. <\/p>\n

Prerequisites:<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>. <\/p>\n

Course Outcome:<\/h4>\n
    \n
  1. Illustration\/Evolution of Hospitality Industry<\/li>\n
  2. Classify Hotels<\/li>\n
  3. Explain levels of skills, Attitude and Behavior in the Front Office Organisation<\/li>\n
  4. Use of terminology in rooms division<\/li>\n
  5. Evolving Etiquettes and grooming<\/li>\n
  6. Importance of Professional appearance and Discipline<\/li>\n<\/ol>\n

    Unit 1:<\/h4>\n

    Know about the characteristics of Hospitality Industry<\/p>\n