B.Sc (Hospitality Studies) / B.Sc(HS)
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.
Objective
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 (Hospitality Studies) / B.Sc(HS) Program Outline
FY
| First Year | |
|---|---|
| Code | Subject Title |
| HS 101 | Fundamentals of Food Production Principles |
| HS 102 | Fundamentals Food & Beverage Service Methodology |
| HS 103 | Rooms Division Techniques |
| HS 104 | Tourism Operations |
| HS 105 | Food Science |
| HS 106 | Principles of Nutrition |
| HS 107 | Communication Skills (English/French) |
| HS 108 | Information Systems |
| HS 109 | Fundamentals of Food Production Principles (HS) (Practical) |
| HS 110 | Fundamentals Food & Beverage Service Methodology (HS) (Practical) |
| HS 111 | Rooms Division Techniques (HS) (Practical) |
| HS 112 A | Information Systems (Practical) |
| HS 112 B | Communication Skills (English/French) (ORAL) |
| Physical Education | |
SY Semester-I
| Second Year Semester - I | |
|---|---|
| Code | Subject Title |
| HS 201 | Principles of Quantity Food Production |
| HS 202 | Beverage Services Methodology |
| HS 203 | Accommodation Techniques |
| HS 204 | Principles of Management |
| HS 205 | Basic Principles of Accounting |
| HS 206 | The Science of Hotel Engineering |
| HS 207 | Principles of Quantity Food Production (Practical) |
| HS 208 | Beverage Services Methodology (Practical) |
| HS 209 | Accommodation Techniques (Practical) |
| Environmental Science | |
SY Semester-II
| Second Year Semester - II | |
|---|---|
| Code | Subject Title |
| HS 210 | Industrial Training (16 Weeks) |
| HS 211 | Project Report |
TY Semester-III
| Third Year Semester - III | |
|---|---|
| Code | Subject Title |
| 301 | Principles of Advanced Food Production |
| 302 | Food & Beverage Service Techniques & Mgt. |
| 303 | Accommodation operations Techniques |
| 304 | Hotel Accounting Procedures |
| 305 | Hospitality Marketing Management |
| 306 | Hotel Law Practices |
| 307 | Advanced Food Production system (Practical) |
| 308 | Food & Beverage Service Techniques & Mgt. (Practical) |
| 309 | Accommodation operations Techniques (Practical) |
TY Semester-IV
| Third Year Semester - IV | |
|---|---|
| Code | Subject Title |
| 310 | Principles of International Cuisine |
| 311 | Advanced Food Services Techniques & Management |
| 312 | Spl. Accommodation Management |
| 313 | Total Quality Management |
| 314 | Human Resource Management |
| 315 | Entrepreneurship Development |
| 316 | Principles of International Cuisine (Practical) |
| 317 | Advanced Food Services Techniques & Management (Practical) |
| 318 | Spl. Accommodation Management (Practical) |
Note:Course curriculum is as on 15th June 2017. Subject to change if any by the competent authority.