About Bachelor of Science in Hotel Management


The bachelor of science in hotel management and catering technology is a three 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 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.

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Bachelor of Science in Hotel ManagementProgram Outcomes


Why Study Bachelor of Science in Hotel Management

The emergence of globalization has turned the world into an interconnected village, and increased the mobility of people from one country to another thus increasing the demand for hospitality services. With the increasing scope of the tourism industry, several hotels and restaurants are being set up around the globe, and so the demand for competent hotel managers is also increasing. The field of hospitality is touching new horizons of creativity and diversity at an escalating rate thus the program seeks to develop and shape students towards this direction.
Hotel Manager

Hotel Manager

An ability to develop hospitable qualities which will allow you to professionally serve the people.

Food & Beverage Manager

An ability to demonstrate leadership, professional ethics, and responsibility to handle customers.

Food & Beverage Manager
Restaurant & Food Service Manager

Restaurant & Food Service Manager

An ability to be adaptable, and flexible in dynamic surroundings, along with an ability to deal with associates on various levels.

Chef and Sous Chef

An ability to master and understand the various blends of unique ingredients, and to utilise these for making several meals.

Chef and Sous Chef
Housekeeping Manager

Housekeeping Manager

An ability to develop management skills which are effective and efficient towards establishing the day to day affairs.

Duration: 3 years (Semester System)


affiliation

Affiliation

Constituent College of Parul University

eligibility

Eligibility Criteria

A minimum of pass in 10+2 examination conducted by Gujarat Higher Secondary Education Board or any equivalent Board

admission_mode

Mode of Admission

For admissions please visit our portal to register/login yourself and proceed ahead with your admission application.

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Bachelor of Science in Hotel Management feesFees

Country
State

Bachelor of Science in Hotel Management

₹ 97,000/-*

* Tuition Fees may vary depending on the Country/ State in which the candidate has passed their qualifying examination.

Bachelor of Science in Hotel Management CurriculumCurriculum

1st Semester

2nd Semester

Food Production – I

Food Production-II

Food & Beverage Service – I

Food & Beverage Service- II

Front Office – I

Front Office-II

Accommodation Operations - I

Accommodation Operation-II

Application of Computers

Accountancy 2

Food Science & Nutrition 2

Communication

Travel and Tourism

Basic French

 

3rd Semester

4th Semester

Food Production-III Advance Food Production Operations - I

Food & Beverage Service-III

Advance Food & Beverage Operations – I

Front Office-III

Front Office Management - I

Accommodation Operation-I

Financial Management
Food & Beverage Controls

Hotel Engineering

Food Safety & Quality Entrepreneur & Entrepreneurship

Climate Change & Sustainable

Accommodation Management - I

Development

 

 

5th Semester

6th Semester

Advance Food Production Operations - II

On Job Training (OJT):

Advance F&B Operations - II

Report , Log Book, Attendance, General

Front Office Management - II

Proficiency, Presentation & Viva -Voce

Accommodation Management - II

 
Sales and Marketing in Hospitality sector  

Human Resource Management

 

Research Methodology

 

 

Bachelor of Science in Hotel Management Curriculum Culinary Excellence


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Practical Training

The faculty of hotel management and catering technology focuses in the development of the students’ practical abilities,

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Training Kitchen

A specifically designated teaching and training kitchen allows students to work and navigate the various elements within

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Computer Lab

The computer lab provides students hands on experience in various software with high speed internet access. Students

https://paruluniversity.ac.in/Bakery and Confectionery

Bakery and Confectionery

https://paruluniversity.ac.in/Front Office Lab

Front Office Lab

https://paruluniversity.ac.in/Housekeeping Lab

Housekeeping Lab

https://paruluniversity.ac.in/Training Bar

Training Bar

https://paruluniversity.ac.in/Training Guest Room

Training Guest Room

https://paruluniversity.ac.in/Training Restaurant

Training Restaurant

Bachelor of Science in Hotel Management CurriculumActivities


Curate-2019

Curate is an Annual Technical Festival of Faculty of Hotel Management & Catering Technology which acts as a platform where students get to showcase and exhibit their culinary skills and abilities. Curate'19 was under the mentorship of Celebrity Chef Sanjay Thumma, who guided the students regarding the ins and out of specific dishes along with various cuisines. The Fest hosted various competitions such as Vegetable Carving, The Lost Chef, The Secret Garden, Chef-Pedia, etc.

Internal Chef Competition

Parul Institute of Hotel Management and Catering Technology conducted its first International Chef Competition wherein the winner of the competition was to be awarded the Chef Cap. The students who participated in the said competition were provided many ingredients using which they had to prepare different cuisines. The students were not only judged on the basis of their culinary skills but also were judged on the basis of initiatives they took in order to prepare the various food items such as choice of ingredients, cooking methods etc.

Celebration of 'World Food Day'

World Food Day is celebrated annually on 16 October across the globe to honour the establishment of the Food and Agriculture Organization. The theme of World Food Day 2019 was 'Our Actions Are Our Future. Healthy Diets for A #ZeroHunger World'. This focused on handling the global hunger. The students of Hotel management celebrated world food day as a way of relating and cooperating with the world towards promoting health and wellness.

Dhoom 2020

Parul University's annual festival is a celebration of cultural diversity and features a platform for student's creative expression. For the budding and creative students of the University, the platform develops and shapes their interpersonal skills and personal confidence to match the needs of the industry and enhance their employability.

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