B.Sc. Hospitality Studies
Eligibility:
A Candidate for being eligible for admission to the Degree Course Bachelor of Science (Hospitality Studies) shall have passed XII Standard Examination in any discipline /stream of any State Board for Higher Secondary Education or its equivalent from India or abroad and secured not less than 45% marks in aggregate (44.5% to 44.99%) may be rounded off to 45 % (In case of Reserved Category 40% marks in aggregate)(39.5% to 39.99% and may be rounded off to 40%).
Duration of Program:
This course is a full-time course. The duration of the course is of SIX semesters over 3 years.
Programme Outcome, Programme Specific Outcome & Course Outcome: Click Here
Syllabus:
| Semester I | Semester II |
| 1. Major 1- Fundamentals of Hospitality – I | 1. Major 1- Accommodation Operations I / Culinary & Restaurant Operations I |
| 2. Major 2- Fundamentals of Hospitality – II | 2. Major 2 – Accommodation Operations II / Culinary & Restaurant Operations II |
| 3. Major 3- Fundamentals of Hospitality – III (Practical) | 3. Major 3 – Accommodation Operations III / Culinary & Restaurant Operations III |
| 4. Minor- Not Applicable for Sem I | 4. Minor- Introduction to Business |
| 5. OE – IT_Google Workspace (Practical) | 5. OE – Food Safety and Hygiene |
| 6. OE – Essential Bakery & Confectionery – I (Practical) | 6. Tourism Management |
| 7. VSC – Restaurant Skills Practical | 7. VSC – Basic Front Office / Basic Food Production |
| 8. AEC – Introduction to Communication Skills | 8. AEC – हिन्दी भाषा : कौशल के आधार |
| 9. Indian Knowledge System | 9. SEC – Basic Housekeeping / Basic F&B Service |
| 10. SEC – Basic Rooms Division- Practical | 10. VE Fundamentals of People’s Skills |
| 11. Fundamental of Behavioural Skill I | 11.CC-Cultural Activities |
| 12. CC – Cultural Activities | 12.DLLE |
| 13. DLLE |
| Semester III | Semester IV |
1. Food Production Patisserie – III | 1. Food Production Patisserie – IV |
2. Food & Beverage Service – III | 2. Food & Beverage Service – IV |
3. Front Office – III | 3. Front Office – IV |
4. Housekeeping – III | 4. Housekeeping – IV |
5. Hotel Accountanacy & Cost Control | 5. Hotel Accountanacy & Cost Control -IV |
6. Hospitality Law & Human Resource Management | 6. Hospitality Law & Human Resource Management-IV |
| 7. Management Information System in Hospitality Industry | 7. Management Information System in Hospitality Industry-IV |
| Semester V | Semester VI |
1. Food Production & Patisserie | 1. Services Marketing |
2. Food & Beverage Operations Management | 2.Organizational Behaviour |
3. Front Office | 3. Strategic Management |
4. Housekeeping | 4. Advanced Housekeeping |
5. Corporate English | 5. Advanced Front Office |
6. Environmental & Sustainable Tourism | 6. Advanced Food Production |
7. Advanced Food & Beverage Operations Management | |
| 8. Event Planning Marketing & management(PR) |
