B.Sc. In Hospitality Studies

FIRST YEAR SUBJECTS

1st Semester

  • Food Production & Patisserie. I
  • Food & Beverage Service-I
  • Front Office. I
  • House Keeping – I
  • Rooms Division Management (Practicals)-I
  • Communication Skill (English French)
  • Information Technology
  • Food Safety & Nutrition

2nd Semester

  • Food Production & Patisserie
  • Food & Beverage Service
  • Front Office
  • House Keeping
  • Rooms Division Management (Practical)
  • Communication Skill (English & French)
  • Principles of Hotel Accountancy
  • Principles of Management.

SECOND YEAR SUBJECTS

3rd Semester

  • Industrial Training.

4th Semester

  • Food Production & Patisserie
  • Food & Beverage Service III
  • Front Office
  • Housekeeping
  • Rooms Division Management (Practices)
  • Hotel Accountancy & Cost Control
  • Hospitality Law & Human Resource Management.
  • Management Information system in Hospitality Industry

THIRD YEAR SUBJECTS

5th Semester

  • Food Production & Patisserie
  • Food y Beverage Operations Management.
  • Front Office.
  • Housekeeping
  • Rooms Division Management(Practical)
  • Corporate English.
  • Environmental & Sustainable Tourism.

6th Semester

  • Organizational Behaviour
  • Strategic Management
  • Event Planning Marketing & Management
  • Core Elective (Any Two)
    A- Advanced Food Production.
    B- Advanad Food & Beverage Operations Management.
    C- Advanced Housekeeping.
    D Advanced Front Office
    E Advanced Bakery & Confectionery
  • Allied Elective (any one)
    A- Revenue Management.
    B- Foreign Language (French)
    C- Services Marketing
    D- Financial Management
    E- Strategic Human Resource Management.

Eligibility

HSC (12th Pass)

Duration: 3 Years

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