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. Food Production & Patisserie I | 1. Food production & patisserie- II |
2. Food & Beverage Service I | 2. Food & Beverage Services – II |
3. Front Office I | 3. Front Office – II |
4. Houskeeping I | 4. House Keeping – II |
5. Communication Skill I (English & French) | 5. Communication Skill – II (English French) |
6. Information Technology | 6. Principles of Hotel Accountancy |
7. Food Safety & Nutrition | 7. Principles of Management |
| 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) |
