B.Sc. in Hotel Management and Catering Science
Duration
3-Years
Eligibility
Completion of 10+2 in science with a minimum of 50 percent marks is required.
This is an undergraduate Management program that speaks of professional management methods used in the hospitality area.
The course comprises of hotel administration, accounts, marketing, housekeeping, front office, food management, beverage management, catering, and maintenance. aims to provide students with a strong base of knowledge, skills, and attitudes required for employability and leadership roles in restaurant operations, management, and entrepreneurship.
The syllabus imparts knowledge in detail, about food Production, food and beverage service, front office, accommodation operations, and management studies. The main objective of the course is to develop among students the attitudes, contextual knowledge, and appropriate technique necessary to demonstrate, apply and commit to the specific needs of the hospitality industry with due consideration of health, safety, cultural, societal, legal, and environment.
Syllabus
Semester-I
Sr. No.
Subjects of Study
1
Accommodation Operations
2
Food Production and Patisserie I
3
Practicals
Semester-II
1
Food and Beverage Service I
2
Practical
Semester-III
1
Food Safety & Microbiology
2
Food and Beverage Service II
3
Practical
Semester-IV
1
Computer Applications in Hotel Industry
2
Food Production and Patisserie II
3
Practicals
Semester-V
1
Food Service Facilities Planning
2
Food and Beverage Management
3
Human Resource Management
4
Hotel Law and Hotel Accounting
Semester-VI
1
Industrial Training (For a period of 90 days)
Course Fee
INR 1.71 Lakh
Future Scope
Students after successful completion of the course can work as Catering Supervisor & Assistant / Catering Officer, Assistant Manager, Deputy Housekeeper, Cabin Crew & Hostess & Host, Food & Beverage Manager, Hotel Administrator, Hospitality Executive, Marketing & Sales Executive / Marketing Manager, Operation Manager in areas such as Airlines, Hospitals, Educational Institutions, Hotels/Restaurants, Resorts, Railways, Students interested in higher studies can also pursue M.Sc (Catering Science and Hotel Management)
B.Sc in Hotel Management and Catering Science
Duration
3-Years
Eligibility
Completion of 10+2 in science with a minimum of 50 percent marks is required.
This is an undergraduate Management program that speaks of professional management methods used in the hospitality area.
The course comprises of hotel administration, accounts, marketing, housekeeping, front office, food management, beverage management, catering, and maintenance. aims to provide students with a strong base of knowledge, skills, and attitudes required for employability and leadership roles in restaurant operations, management, and entrepreneurship.
The syllabus imparts knowledge in detail, about food Production, food and beverage service, front office, accommodation operations, and management studies. The main objective of the course is to develop among students the attitudes, contextual knowledge, and appropriate technique necessary to demonstrate, apply and commit to the specific needs of the hospitality industry with due consideration of health, safety, cultural, societal, legal, and environment.
Syllabus
Semester-I
Sr. No.
Subjects of Study
1
Accommodation Operations
2
Food Production and Patisserie I
3
Practicals
Semester-II
1
Food and Beverage Service I
2
Practical
Semester-III
1
Food Safety & Microbiology
2
Food and Beverage Service II
3
Practical
Semester-IV
1
Computer Applications in Hotel Industry
2
Food Production and Patisserie II
3
Practicals
Semester-V
1
Food Service Facilities Planning
2
Food and Beverage Management
3
Human Resource Management
4
Hotel Law and Hotel Accounting
Semester-VI
1
Industrial Training (For a period of 90 days)
Course Fee
INR 1.71 Lakh
Future Scope
Students after successful completion of the course can work as Catering Supervisor & Assistant / Catering Officer, Assistant Manager, Deputy Housekeeper, Cabin Crew & Hostess & Host, Food & Beverage Manager, Hotel Administrator, Hospitality Executive, Marketing & Sales Executive / Marketing Manager, Operation Manager in areas such as Airlines, Hospitals, Educational Institutions, Hotels/Restaurants, Resorts, Railways, Students interested in higher studies can also pursue M.Sc (Catering Science and Hotel Management)
B.Sc in Hotel Management and Catering Science
Duration
3-Years
Eligibility
Completion of 10+2 in science with a minimum of 50 percent marks is required.
This is an undergraduate Management program that speaks of professional management methods used in the hospitality area.
The course comprises of hotel administration, accounts, marketing, housekeeping, front office, food management, beverage management, catering, and maintenance. aims to provide students with a strong base of knowledge, skills, and attitudes required for employability and leadership roles in restaurant operations, management, and entrepreneurship.
The syllabus imparts knowledge in detail, about food Production, food and beverage service, front office, accommodation operations, and management studies. The main objective of the course is to develop among students the attitudes, contextual knowledge, and appropriate technique necessary to demonstrate, apply and commit to the specific needs of the hospitality industry with due consideration of health, safety, cultural, societal, legal, and environment.
Syllabus
Semester-I
Sr. No.
Subjects of Study
1
Accommodation Operations
2
Food Production and Patisserie I
3
Practicals
Semester-II
1
Food and Beverage Service I
2
Practical
Semester-III
1
Food Safety & Microbiology
2
Food and Beverage Service II
3
Practical
Semester-IV
1
Computer Applications in Hotel Industry
2
Food Production and Patisserie II
3
Practicals
Semester-V
1
Food Service Facilities Planning
2
Food and Beverage Management
3
Human Resource Management
4
Hotel Law and Hotel Accounting
Semester-VI
1
Industrial Training (For a period of 90 days)
Course Fee
INR 1.71 Lakh
Future Scope
Students after successful completion of the course can work as Catering Supervisor & Assistant / Catering Officer, Assistant Manager, Deputy Housekeeper, Cabin Crew & Hostess & Host, Food & Beverage Manager, Hotel Administrator, Hospitality Executive, Marketing & Sales Executive / Marketing Manager, Operation Manager in areas such as Airlines, Hospitals, Educational Institutions, Hotels/Restaurants, Resorts, Railways, Students interested in higher studies can also pursue M.Sc (Catering Science and Hotel Management)
B.Sc in Hotel Management and Catering Science
Duration
3-Years
Eligibility
Completion of 10+2 in science with a minimum of 50 percent marks is required.
This is an undergraduate Management program that speaks of professional management methods used in the hospitality area.
The course comprises of hotel administration, accounts, marketing, housekeeping, front office, food management, beverage management, catering, and maintenance. aims to provide students with a strong base of knowledge, skills, and attitudes required for employability and leadership roles in restaurant operations, management, and entrepreneurship.
The syllabus imparts knowledge in detail, about food Production, food and beverage service, front office, accommodation operations, and management studies. The main objective of the course is to develop among students the attitudes, contextual knowledge, and appropriate technique necessary to demonstrate, apply and commit to the specific needs of the hospitality industry with due consideration of health, safety, cultural, societal, legal, and environment.
Syllabus
Semester-I
Sr. No.
Subjects of Study
1
Accommodation Operations
2
Food Production and Patisserie I
3
Practicals
Semester-II
1
Food and Beverage Service I
2
Practical
Semester-III
1
Food Safety & Microbiology
2
Food and Beverage Service II
3
Practical
Semester-IV
1
Computer Applications in Hotel Industry
2
Food Production and Patisserie II
3
Practicals
Semester-V
1
Food Service Facilities Planning
2
Food and Beverage Management
3
Human Resource Management
4
Hotel Law and Hotel Accounting
Semester-VI
1
Industrial Training (For a period of 90 days)
Course Fee
INR 1.71 Lakh
Future Scope
Students after successful completion of the course can work as Catering Supervisor & Assistant / Catering Officer, Assistant Manager, Deputy Housekeeper, Cabin Crew & Hostess & Host, Food & Beverage Manager, Hotel Administrator, Hospitality Executive, Marketing & Sales Executive / Marketing Manager, Operation Manager in areas such as Airlines, Hospitals, Educational Institutions, Hotels/Restaurants, Resorts, Railways, Students interested in higher studies can also pursue M.Sc (Catering Science and Hotel Management)
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