Bachelor of Science (B.Sc.) in

Hospitality Studies

Duration

Three Years (Semester Pattern)

Affiliated to

Savitribai Phule University of Pune

Recognized by

Government of Maharashtra

Eligibility Criteria

Applicants are supposed to have the following criteria fulfilled to apply for this course.

HSC (10 +2) from any stream with English as passing Subject with minimum 45% marks in aggregate.

Three year Diploma Course (After S.S.C. i.e. 10th standard) of Board of technical Education conducted by Government of Maharashtra or its equivalent/MCVC

Every eligible candidate has to pass Common Entrance Test conducted by College.

Two years Diploma in Pharmacy Course of Board of Technical Education, conducted by Government of Maharashtra or its equivalent.

About this course

The course is best suited for those who are seeking a career in the hospitality and services sector. A hospitality studies student will be taught the process of dealing in reception and treatment of guests.The program offers vast opportunities in the travel and tourism sector, hospitality and services sector, and general management as it offers a comprehensive study focused on the management of food, beverage, and accommodation of guests. A degree in hospitality studies will allow you to deal with such matters from both a technical and operative context.Such graduates may be hired as Hospitality Executive, Catering Officer, Manager& Supervisor, Cabin Crew Hostess/Host, Field Supervisor, Marketing Manager, Catering Supervisor & Assistant, Manager and/or Supervisor, etc. They may be hired in fields such as the Tourism Industry, Hotels/Restaurants, Airlines, Cruise Ships, Tourism Industry, Retail Industry, Colleges/Universities, etc.

Year One : Semester I
101. Basic Food Production
102. Food & Beverage Service
103. Basic Rooms Division
104. Computer Fundamentals
105. Catering Science - I
106. Communication Skill I (English)
Year One : Semester II
201. Food Production Principles
202. Food & Beverage Operation
203. Room Division Services
204. Travel and Tourism
205. Catering Science II
206. Communication Skill II (French)
Year Two : Semester III
301. Quantity Food Production
302. Beverage Services
303. Accommodation Services
304. Principles of Management
305. Basic principle of Accounting
306. Hotel Engineering
Year Two : Semester IV
401. Industrial Training
402. Project Report
Year Three : Semester V
501. Specialized Food Production
502. Food & Beverage Service Management
503.  Accommodation Operation
504. Hotel Accounting
505. Marketing Management
506. Hotel law
Year Two : Semester III
601. Advanced Food Production Principles
602. Advanced F & B Management
603. Accommodation Management
604. Total Quality Management
605. Human Resource Development
606. Entrepreneurship Development

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