In the first semester of their diploma in Hotel Management (HM), students will appear for MSBTE theory exams with 70 marks for four subjects – Basic Food Production, Basic Food and Beverage Services, Basic House Keeping and Basic Front Office.
In the first semester of their diploma in Hotel Management (HM) students will learn bassic Hotel management -related subjects like Basic Food Production, Basic Food and Beverage Services, Basic House Keeping and Basic Front Office.
The curriculum for MSBTE’s K scheme makes passing simple. According to the K Scheme Curriculum of MSBTE, the minimum passing score is 40 out of 100. The K Scheme Curriculum at MSBTE uses a 30–70 mark assessment for a total of 100 marks. where the theory assessment is based on formative (FA-TH) and summative (SA-TH) evaluations. FA-TH represents the average of two class tests of 30 marks each conducted during the semester at the institute. SA-TH represents the theory paper of 70 marks conducted by MSBTE at the end of the semester. MSBTE has revised the curriculum of the Diploma, called the ‘K’ Scheme Curriculum, for the academic year 2023–24. MSBTE has officially announced the first semester curriculum for August 14, 2023
Diploma in Hotel management (HM) MSBTE K Scheme 1st Sem Syllabus PDF Download
Click below to download Curriculum of Hotel Management of Sem I for Diploma MSBTE K scheme
Diploma in Hotel management (HM) MSBTE K Scheme 1st Sem Subjects Syllabus Download
| Sr. No. | Course Title | Abbreviation | Click to Download PDF |
|---|---|---|---|
| 1 | BASIC FOOD PRODUCTION (BFP) | 311313 | Download PDF |
| 2 | BASIC FOOD AND BEVERAGE SERVICE (BFB) | 311314 | Download PDF |
| 3 | BASIC HOUSEKEEPING (BHK) | 311315 | Download PDF |
| 4 | BASIC FRONT OFFICE (BFO) | 311316 | Download PDF |
| 5 | HOSPITALITY COMMUNICATION (HCM) | 311005 | Download PDF |
| 6 | FUNDAMENTALS OF ICT | 311001 | Download PDF |
| 7 | YOGA AND MEDITATION | 311003 | Download PDF |
What are the passing criteria as per MSBTE’s K Scheme Curriculum?
The curriculum for MSBTE’s K scheme makes passing simple. According to the K Scheme Curriculum of MSBTE, the minimum passing score is 40 out of 100. The K Scheme Curriculum at MSBTE uses a 30–70 mark assessment to a total of 100 marks. where the theory assessment is based on formative (FA-TH) and summative (SA-TH) evaluations.
FA-TH represents average of two class tests of 30 marks each conducted during the semester in the institute.
SA-TH represents theory paper of 70 marks conducted by MSBTE at the end of the semester.
The minimum passing score required is 40 out of 100. (30+70 = 100)
Does this MSBTE’s K scheme utilize NEP as a foundation?
Yes..
MSBTE’s K scheme is totally based on NEP as a foundation.
Which subjects are in the first semester of the Hotel Management (HM1K) diploma?
Following are the three theory exam subjects for the Hotel Management diploma:
1. BASIC FOOD PRODUCTION (BFP)
2. BASIC FOOD AND BEVERAGE SERVICE (BFB)
3. BASIC HOUSEKEEPING (BHK)
4. BASIC FRONT OFFICE (BFO)
For detailed Hotel Management 1st semester curriculum downloads, visit
https://shikshamentor.com/diploma-in-hotel-management-msbte-k-scheme-1st-sem-syllabus/
Which subjects are in the second semester of the Hotel Management (AL2K) diploma?
Following are the four theory exam subjects for the Hotel Management (HM) diploma:
1. CATERING SCIENCE (CSE)
2. FOUNDATION OF FOOD AND BEVERAGE SERVICE (FFBS)
3. FOUNDATION OF FRONT OFFICE OPERATIONS (FFOS)
4. FOUNDATION OF CONTINENTAL COOKERY (FCC)
5. FOUNDATION OF HOUSEKEEPING OPERATIONS (FHKO)
What is the diploma in Hotel Management?
The MSBTE Diploma in Hotel Management is a good opportunity for students planning to shift to the field of hotel management, gain additional knowledge of the field, and rise up to managerial positions. Such courses can help students explore their interest in the field of hotel management with a 3-year diploma in MSBTE.
Hotel Management (HM) students will learn foundation of Hotel management -related subjects like Catering Science, Foundation of Food and Beverage Services, Foundation of House Keeping, Foundation of Continental Crockery, and Foundation of Front Office Operation.