B.Sc. Hons. in Hotel Management

About Bachelor of Science (B.Sc. Hons.) in Hotel Management

The Bachelor of Science in Hotel Management is a four year undergraduate program which seeks to impart within the students the fundamentals of catering and hospitality. The Faculty of Hotel Management & Catering Technology through this course seeks to provide an entry level understanding into this multidisciplinary field, while at the same time developing and nurturing the various streams of the study which include food production, food, front office management and hospitality service management. The faculty is equipped with state of the art facilities for practical training and laboratories for student engagement which provide students with the much needed hands on training which is essential for their future careers. As part of their evaluation, the students get to engage in regular sessions within the bakery and confectionery, front office lab, housekeeping lab, training bar, training guest room and a training restaurant, thus providing a more real-time experience to the students’ learning journey. To ensure the professional competencies of the students, the faculty of hotel management and catering technology goes on to conduct various field training and internship opportunities with various renowned brands across the catering industry. In addition, the faculty hosts several experts and professional chefs, who have made their mark in the industry who get to visit the campus and inspire the students to pursue their endless career prospects.

Curriculum

Semester 1	Semester 2
Food & beverage Fundamentals- I(THEORY)	Food & beverage Fundamentals- II(THEORY)
Food & beverage Fundamentals-I (PRACTICAL)	Food & beverage Fundamentals- II(PRACTICAL)
Basics of Accommodation Operations-I (THEORY)	Basics of Accommodation Operations-II (THEORY)
Basics of Accommodation Operations-I (PRACTICAL)	Basics of Accommodation Operations-II (PRACTICAL)
Accounting in Hotel Management	Financial Management in Hotels
University Electives -1 (Multidisciplinary course) (Select any one)	University Electives -2 (Multidisciplinary course) (Select any one)
First Aid & Life Support	Indian Culture: Perspective for Tourism
Health Promotion & Fitness	Overview and Perspective of values
Basics of Photography	Relevance of tourism in Indian culture
Skill Enhancement Course-I	Human values and Ethics
Application of Computers -THEORY	Skill Enhancement Course -2
Application of Computers- PRACTICAL	Mathematical Aptitude
Value Added Course - 1	Value Added Course-2
Climate change & sustainable environment	IPDC including History and Culture of India and IKS - I
Ability Enhancement Course -1 /Modern Indian Language -1 (Select any one)	Ability Enhancement Course -2 /Modern Indian Language-2 (Select Anyone)
Basic English - I	Basic English -II
Basic Hindi - 1	Basic Hindi -II
Basic Gujarati - 1	Basic Gujarati -II

Semester 3	Semester 4
Food Production Functions-I (THEORY)	INDUSTRIAL TRAINING IN MAJOR SUBJECTS
Food Production Functions-I (PRACTICAL)
Food & Beverage Service Functions-I (THEORY)
Food & Beverage Service Functions-I (PRACTICAL)
Accommodation Functions In Hotels-I (THEORY)
Accommodation Functions In Hotels-I (PRACTICAL)
University Electives -3 (Select any one)
Cyber Security, Tools, Techniques and Counter Measures
Income Tax Return & E-Filing
Understanding Gender and Law
Skill Enhancement Course -3
Artificial Intelligence -AI
Value Added Course-3
IPDC including History and Culture of India and IKS-2
Ability Enhancement Course -3/ Modern European Language-1 (Select any one)
Advanced English - I
Basic German - I
Basic French - I

Semester 5	Semester 6
Food Production Functions-II (THEORY)	Food Production Functions-III (THEORY)
Food Production Functions-II (PRACTICAL)	Food Production Functions-III (PRACTICAL)
Food & Beverage Service Functions-II (THEORY)	Food & Beverage Service Functions-III (THEORY)
Food & Beverage Service Functions-II (PRACTICAL)	Food & Beverage Service Functions-III (THEORY)
Accommodation Functions In Hotels-II (THEORY)	Accommodation Functions In Hotels-III (THEORY)
Accommodation Functions In Hotels-II (PRACTICAL)	Accommodation Functions In Hotels-III (PRACTICAL)
Human Resources Management In Hotels	Sales& Marketing management in Hospitality
Business communication in Hotel Industry (THEORY)	Basics of Management in Hospitality Industry
Business communication in Hotel Industry (PRACTICAL)	Ability Enhancement Course -5
Skill Enhancement Course -4	Professional Ethics & Communication
Leadership & Personality Development	Value Added Course-4/ Physical Education (Select anyone)
Skill Enhancement Course - 5(Select anyone)	Positive Mental Health
Digital Literacy	Physical Education: Yoga
Finance for everyone	Physical Education: Sports
Ability Enhancement Course -4 / Modern European Language-2 (Select any one)	Physical Education: NCC
Advanced English – II
Advanced English – II
Basic French - II

Semester 7	Semester 8
Food & Beverage Controls in Hotels	On Job Training (OJT) - in Major Specific (for Honours Degree)
Hotel laws	OR
Application of Food science & nutrition	Introduction to Research Tools
Professional elective I (THEORY) (Select Anyone)	Introduction to Data Analysis
Management of Food Production in Hotels (THEORY)	Introduction to Literature Review
Management Food & Beverage Service in Hotels (THEORY)	Research Project in Major Specific course (For Honours with Research degree) Research Project in hospitality
Management of Rooms Division in Hotels (THEORY)
Professional elective I (PRACTICAL) (Select Anyone)
Management of Food Production in Hotels (PRACTICAL)
Management Food & Beverage Service in Hotels (PRACTICAL)
Management of Rooms Division in Hotels (PRACTICAL)
Professional elective II (Select Anyone)
Application of Food commodities & safety Standards