PU | Parul University

About Bachelors (Hons) in Hotel Management & Catering Technology With Minor

Hotel Management & Catering Technology is a multidisciplinary field, which develops and nurtures the students in four specific areas, food production, food, front office management and hospitality service management. Parul University offers a four year Bachelors degree in Hotel Management and Catering Technology which seeks to impart within the students the specific hospitality skillsets coupled with managerial competencies. The program seeks to shape the student’s mannerisms and hospitality etiquettes. As a way of promoting and developing the practical understanding of the students, the faculty is equipped with state of the art facilities such as workshops and training kitchen, training bar, housekeeping lab, amongst others. The students are actively engaged in cooking sessions and service practices under the guidance of expert faculties and academic persons. 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. This bachelors program endeavours to inculcate management, analytical and technical skills within our students. In addition to this, the faculty provides hands on training which offers students an added exposure to this industry. Beyond the scope of the curriculum, the faculty goes on to shape within students, the relevant interpersonal and professional competencies to enhance their employability.

Curriculum

Semester 1	Semester 2
Introduction to Front Office(THEORY)	Foundation in Food & Beverage Production -I (THEORY)
Introduction to Front Office(PRACTICAL)	Foundation in Food & Beverage Production -I (PRACTICAL)
Basics of Accommodation Operations (THEORY)	Foundation in Food & BeverageService I(THEORY)
Basics of Accommodation Operations(PRACTICAL)	Foundation in Food & BeverageService I(PRACTICAL)
Minor Subject-1/ Interdisciplinary Course (Select any one)	Minor Subject-2/ Interdisciplinary Course (Select any one)
Retail Management: Introduction to Retail Operations (THEORY)	Retail Management: Finance in Retail Management
Event Management: Concept & Designing of Event (THEORY)	Event Management: Finance in Event Management
Tourism Management: Introduction to Tourism Operations (THEORY)	Tourism Management: Finance in Tourism
Retail Management: Introduction to Retail Operations (PRACTICAL)	University Electives -2 (Multidisciplinary course) (Select any one)
Event Management: Concept & Designing of Event (PRACTICAL)	Indian Culture: Perspective for Tourism
Tourism Management: Introduction to Tourism Operations (PRACTICAL)	Overview and Perspective of values
University Electives -1 (Multidisciplinary course) (Select any one)	Relevance of tourism in Indian culture
First Aid & Life Support	Human values and Ethics
Health Promotion & Fitness	Skill Enhancement Course -2
Basics of Photography	Mathematical Aptitude
Skill Enhancement Course-I	Value Added Course-2
Application of Computers-T HEORY	IPDC including History and Culture of India and IKS - I
Application of Computers - PRACTICAL	Ability Enhancement Course -2 /Modern Indian Language-2 (Select Anyone)
Value Added Course - 1	Basic English -II
Climate change & sustainable environment	Basic Hindi -II
Ability Enhancement Course -1 /Modern Indian Language -1 (Select any one)	Basic Gujarati -II
Basic English - I
Basic Hindi - 1
Basic Gujarati - 1

Semester 3	Semester 4
Foundation in Food & Beverage Production II (THEORY)	INDUSTRIAL TRAINING IN MAJOR SUBJECTS
Foundation in Food & Beverage Production II (PRACTICAL)
Foundation in Food & Beverage Service II (THEORY)
Foundation in Food & Beverage Service II (PRACTICAL)
Front Office Operations (THEORY)
Front Office Operations (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)	Advanced Food & Beverage Production (THEORY)
Food Production Functions-II (PRACTICAL)	Advanced Food & Beverage Production (PRACTICAL)
Food & Beverage Service Functions-II (THEORY)	Advanced Food & Beverage Service & Control (THEORY)
Food & Beverage Service Functions-II (PRACTICAL)	Advanced Food & Beverage Service & Control (PRACTICAL)
Accommodation Functions In Hotels-II (THEORY)	Accommodation Management (THEORY)
Accommodation Functions In Hotels-II (PRACTICAL)	Accommodation Management (PRACTICAL)
Minor Subject-3/ Interdisciplinary Course (Select any one)	Minor Subject-5/ Interdisciplinary Course (Select any one)
Retail Management: Human Resources Management in Retail sector	Retail Management: Sales & Marketing management in Retail Sector
Event Management: Human Resources Management in Event sector	Event Management: Marketing & Brand Management in Event sector
Tourism Management: Human Resources Management in Tourism Sector	Tourism Management: Marketing & Brand Management in Tourism
Minor Subject-4/ Interdisciplinary Course (Select any one)	*Minor Subject-6/ Interdisciplinary Course (Select any one)*
Retail Management: Business communication in Retail Sector (THEORY)	Retail Management: Basics of Management in Retail Sector
Event Management: Business communication in Events (THEORY)	Event Management: Basics of Management in Events
Tourism Management: Business communication in Tourism (THEORY)	Event Management: Basics of Management in Tourism
Retail Management: Business communication in Retail Sector (PRACTICAL)	Ability Enhancement Course -5
Event Management: Business communication in Events (PRACTICAL)	Professional Ethics & Communication
Tourism Management: Business communication in Tourism (PRACTICAL)	Value Added Course-4/ Physical Education (Select anyone)
Skill Enhancement Course -4	Positive Mental Health
Leadership & Personality Development	Physical Education: Yoga
Skill Enhancement Course - 5(Select anyone)	Physical Education: Sports
Digital Literacy	Physical Education: NCC
Finance for everyone
Ability Enhancement Course -4 / Modern European Language-2 (Select any one)
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)
Professional elective I (THEORY) (Select Anyone)	OR
Management of Food Production in Hotels (THEORY)	Research Tools
Management Food & Beverage Service in Hotels (THEORY)	Data Analysis
Management of Rooms Division in Hotels (THEORY)	Literature Review
Professional elective I (PRACTICAL) (Select Anyone)	Research Project in Major Specific course (For Honours with Research degree) Research Project in hospitality
Management of Food Production in Hotels (PRACTICAL)
Management Food & Beverage Service in Hotels (PRACTICAL)
Management of Rooms Division in Hotels (PRACTICAL)
Minor Subject-7/ Interdisciplinary Course (Select any one)
Retail Management: Business Laws in Retail Sector
Event Management: Business laws in Events
Tourism Management: Business Law in Tourism & Travel
Minor Subject-8/ Interdisciplinary Course (Select any one)
Retail Management: Retail Management Perspectives (THEORY)
Event Management: Event Management Planning (THEORY)
Tourism Management: Tourism Policies & Planning (THEORY)
Retail Management: Retail Management Perspectives (PRACTICAL)
Event Management: Event Management Planning (PRACTICAL)
Tourism Management: Tourism Policies & Planning (PRACTICAL)