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:
First Year
Second Year
Third Year
First Year
| Semester I | Credits | Semester II | Credits |
|---|---|---|---|
| Vertical 1 Major | Vertical 1 Major | ||
| Fundamentals of Hospitality I | 3 | Fundamentals of Hospitality I | 3 |
| Fundamentals of Hospitality II | 3 | Fundamentals of Hospitality II | 3 |
| Vertical 2 Minor | Vertical 2 Minor | ||
| Basics of Bakery & Patisserie I | 2 | Basics of Bakery & Patisserie II | 2 |
| Vertical 3 Open Elective | Vertical 3 Open Elective | ||
| IT for Hospitality / AI in Hospitality | 2 | Principle of Hotel Accountancy | 2 |
| Vertical 4 VSC / SEC | Vertical 4 VSC / SEC | ||
| Culinary & Restaurant Operations Practical I | 2 | Culinary & Restaurant Operations Practical II | 2 |
| Accommodation Operations Practical I | 2 | Accommodation Operations Practical II | 2 |
| Vertical 5 AEC / VEC / IKS | Vertical 5 AEC / VEC / IKS | ||
| Hindi / Marathi | 2 | Hindi / Marathi | 2 |
| Environmental Studies I | 2 | Environmental Studies I | 2 |
| Indian Knowledge Systems | 2 | — | — |
| Vertical 6 Co-Curricular | Vertical 6 Co-Curricular | ||
| Cultural / Sports / NSS / DLLE | 2 | Cultural / Sports / NSS / DLLE | 2 |
| Total | 22 | Total | 22 |
Second Year
| Semester III / IV (Regular) | Credits | Semester III / IV (Internship) | Credits |
|---|---|---|---|
| Vertical 1 Major | Vertical 1 Major | 12 | |
| Intermediate Room Division I | 4 | — | — |
| Food & Beverage Production & Service I | 4 | — | — |
| Vertical 2 Minor | Vertical 2 Minor | 4 | |
| Bakery & Patisserie | 2 | — | — |
| Services Marketing | 2 | — | — |
| Vertical 3 Open Elective | Vertical 3 AEC | 2 | |
| Hotel Accountancy & Cost Control / HR Management | 2 | Communication Skills II | 2 |
| Vertical 4 VSC / SEC | Vertical 4 Co-Curricular | 2 | |
| Management Information Systems (Hospitality) | 2 | Cultural / Sports / NSS / DLLE | 2 |
| Vertical 5 AEC | Vertical 5 Field Project | 2 | |
| Communication Skills I | 2 | Field Project | 2 |
| Vertical 6 Co-Curricular | |||
| Cultural / Sports / NSS / DLLE | 2 | ||
| Total | 22 | Total | 22 |
Third Year
| Semester V | Credits | Semester VI | Credits |
|---|---|---|---|
| Vertical 1 Major | Vertical 1 Major | ||
| Advanced Food Production / Front Office | 4 | Advanced Food Production / Front Office | 4 |
| F&B Operations / Housekeeping | 4 | F&B Operations / Housekeeping | 4 |
| Bakery & Confectionery / Tourism | 4 | Bakery & Confectionery / Tourism | 4 |
| Revenue Management | 2 | Strategic HR Management | 2 |
| Vertical 2 Minor | Vertical 2 Minor | ||
| Room Division II / F&B Production II | 4 | Room Division III / F&B Production III | 2 |
| Vertical 4 VSC / SEC | Vertical 4 VSC / SEC | ||
| Organizational Behaviour | 2 | Strategic Management | 2 |
| Vertical 5 FP / OJT | Vertical 5 OJT | ||
| Community Engagement Program | 2 | Event Planning | 4 |
| Total | 22 | Total | 22 |