Semester-wise Syllabus for a BBA in Food & Beverage Business Management

Semester 1: Foundation Courses

1. Principles of Management – Introduction to management theories, functions, and organizational behavior.

2. Food Production & Patisserie Basics – Fundamentals of cooking techniques, kitchen operations, and bakery.

3. Beverage Studies – Basics – Introduction to alcoholic and non-alcoholic beverages.

4. Business Communication – Effective communication skills for the hospitality industry.

5. Financial Accounting – Basics of accounting principles and financial statements.

6. Food Safety & Hygiene – HACCP, food handling, and sanitation standards.

Semester 2: Core Business & F&B Concepts

1. Food & Beverage Service Operations – Restaurant service techniques, table settings, and customer service.

2. Principles of Marketing – Marketing strategies for F&B businesses.

3. Cost Control in F&B – Inventory, portion control, and cost management.

4. Human Resource Management – Staffing, training, and workforce management in hospitality.

5. Nutrition & Dietetics – Basics of nutrition and menu planning for health-conscious consumers.

6. Environmental Studies – Sustainability in the food industry.

Semester 3: Advanced F&B Operations

1. Advanced Food Production – Gourmet cooking, international cuisines, and kitchen management.

2. Bar & Beverage Management – Mixology, wine studies, and bar operations.

3. Hospitality Law & Ethics – Legal aspects of running F&B businesses.

4. Consumer Behavior in Hospitality – Understanding customer preferences and trends.

5. Event Management – Planning and executing F&B events.

6. Research Methodology – Basics of data collection and analysis for business decisions.

Semester 4: Business Applications in F&B

1. Strategic Management in Hospitality – Business strategies for F&B growth.

2. Menu Engineering & Design – Pricing strategies and menu psychology.

3. Supply Chain & Procurement – Sourcing ingredients and vendor management.

4. Digital Marketing for F&B – Social media, SEO, and online branding.

5. Entrepreneurship in F&B – Starting and managing a food business.

6. Industrial Training / Internship (Short-term) – Practical exposure in hotels/restaurants.

Semester 5: Specialization & Industry Trends

1. Revenue Management – Pricing and maximizing profits in F&B.

2. International Cuisine & Culture – Study of global food trends.

3. Hotel & Restaurant Management – Operations of hospitality establishments.

4. E-Commerce for F&B – Online food delivery and cloud kitchens.

5. Project Management – Planning and executing F&B projects.

6. Elective (e.g., Sustainable Food Practices / Luxury Brand Management)

Semester 6: Capstone & Practical Exposure

1. Business Plan Development – Creating a startup F&B business model.

2. Quality Management in F&B – Maintaining service and product standards.

3. Customer Relationship Management (CRM) – Loyalty programs and guest satisfaction.

4. Internship / Industrial Training (Long-term) – Hands-on experience in the industry.

5. Dissertation / Research Project – Independent study on an F&B topic.