Suryadatta Education Foundation’s

Suryadatta College of
Hospitality Management & Travel Tourism (SCHMTT)

Quality Education and Holistic Development for Assured Success in Corporate World at Affordable Fees
ISO 9001 : 2015 Certified Institutes & Accredited by NVT - QC, ANAB & IAF
NAAC Accredited
Admission Banner3

B.Sc. H.S (Hospitality Studies)

The B.Sc-(Hospitality Studies) / B.Sc(HS) Program is a 3 year Bachelors Degree Program affiliated to the Savitribai Phule Pune University. The Program is designed to empower the student for immediate employment on passing out. It is a fine blend of Theory & Practical. with emphasis on Communication Skills and Interpersonal Skills. The Program also includes Management subjects in relation to Hospitality, thus preparing the students to be future Managers and leaders of the Hospitality Industry. A student with minimum 50% marks (45% for reserved category in the 12th from any stream - Arts, Science or Commerce, is eligible for enrolling in this program.

The objective of the B.Sc (Hospitality Studies) / B.Sc(HS) Program is to train the students to be efficient hospitality professionals. The Program is designed keeping in mind the needs of the Industry for well trained professionals who will be able to work as per the set standards. The Management subjects included in the curriculum prepare the students to be future managers & leaders of the hospitality industry.

The Program includes a semester of industrial internship. Seminars conducted by industry experts and visits to the industry prepare the students for their future career.

B.Sc. H.S (Hospitality Studies)

FY Semester-I

First Year (Semester 1)
Code Subject Title
HS 101 Food Production -1
HS 102 Food & Beverage Service - 1
HS 103 Housekeeping Operations - 1
HS 104 Front Office Operations - 1
HS 105 Food Production - 1 (Practical)
HS 106 Food & Beverage Service - 1 (Practical)
HS 107 Housekeeping Operations - 1 (Practical)
HS 108 Front Office Operations - 1 (Practical)
HS 109 Development of Generic Skills 


FY Semester-II

First Year (Semester 2)
Code Subject Title
HS 201 Food Production – II
HS 202 Food & Beverage Service - II
HS 203 Housekeeping Operations – II
HS 204 Front Office Operations – II
HS 205 Food Production – II (Practical)
HS 206 Food & Beverage Service – II (Practical)
HS 207 Housekeeping Operations – II (Practical)
HS 208 Front Office Operations – II (Practical)
HS 209 French

SY Semester-III

Second Year (Semester - III)
Code Subject Title
HS 301 Food Production - III
HS 302 Food & Beverage Service - III
HS 303 Accommodation Operations - I
HS 304 Food Production – III (Practical)
HS 305 Food & Beverage Service – III (Practical)
HS 306 Accommodation Operations – I (Practical)
HS 307 Environmental Science – I
HS 308 Communication Skills – I

SY Semester-IV

Second Year (Semester - IV)
Code Subject Title
HS 401 Internship (16 Weeks)

TY Semester-V

Third Year (Semester - V)
Code Subject Title
HS 501 Advanced Food Production - I
HS 502 Advanced Food & Beverage Service - I
HS 503 Advanced Accommodation Operations - I
HS 504 Advanced Food Production I (Practical)
HS 505 Advanced Food & Beverage Service - I (Practical)
HS 506 Advanced Accommodation - I Operations (Practical)
HS 507 Environmental Science - II
HS 508 Communication Skills – II
HS 509 Basic Accountancy Skills

TY Semester-VI

Third Year (Semester - VI)
Code Subject Title
HS 601 Research Project
HS 602 Advanced Food Production - II
HS 603 Advanced Food & Beverage Service - II
HS 604 Advanced Accommodation Operations - II
HS 605 Advanced Food Production - II (Practical)
HS 606 Advanced Food & Beverage Service - II (Practical)
HS 607 Advanced Accommodation Operations -II (Practical)
HS 608 Entrepreneurship Development
HS 609 Principles of Management
HS 610 Tourism Operations
HS 611 Hotel related Law
HS 612 Food Science