university

University Affiliation

Savitribai Phule Pune University
placement

Eligibility

A student with 45% marks (44% for reserved category) in the 12th from any stream
duration

Duration of Program

4 years (Semester pattern)

calendar

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Objective

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.

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Program Outline

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.

Semester I

 

Code Subject Title
HS 101 Food Production – I
HS 102 Food & Beverage Service – I
HS 103 Basic Room Division – I
HS 104 Food Production – I (Practical)
HS 105 Food & Beverage Service – I (Practical)
HS 106 Basic Room Division – I (Practical)
HS 107 Tourism Operations – I
HS 108 Heritage Hotels of India
HS 109
A / B
A) Computer Fundamentals – I</br/>
B) Digital Marketing – I
HS 110 Personality Development
HS 111 Communication Skills – I (English)
HS 112 Professional Values & Ethics
HS 113 Yoga Education (Practical)

Semester II

 

Code Subject Title
HS 201 Food Production – II
HS 202 Food & Beverage Service – II
HS 203 Basic Room Division – II
HS 204 Food Production – II (Practical)
HS 205 Food & Beverage Service – II (Practical)
HS 206 Basic Room Division – II (Practical)
HS 207 Tourism Operations – II
HS 208 Hospitality Entrepreneurship Development
HS 209
A / B
A) Computer Fundamentals – II
B) Digital Marketing – II
HS 210 Soft Skills for Hospitality Professionals
HS 211 Communication Skills – II (French)
HS 212 Democracy, Election & Governance
HS 213 Physical Education (Practical)

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

Semester IV

 

Code Subject Title
HS 401 Industrial Training

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 Productions I (p)
HS 505 Advanced Food & Beverage Service – I (p)
HS 506 Advanced Accommodation Operations I (p)
HS 507 Communication Skills II
HS 508 Basic Accountancy Skills

Semester VI

 

Code Subject Title
HS 601 Research Project
HS 602 Advanced Food Productions – II
HS 603 Advanced Food& Beverage Service – II
HS 604 Advanced Accommodation Operations II
HS 605 Advanced Food Productions – II (p)
HS 606 Advanced Food & Beverage Service – II (p)
HS 607 Advanced Accommodation Operations II
HS 608 Entrepreneurship Development
HS 609 Principles Of Management
HS 610 Tourism Operations
HS 611 Hotel Related Law
HS 612 Food Science

How to Apply

A student with 50% marks (45% for reserved category) in the 12th from any stream – Science, commerce, Arts or MCVC with bridge course. Students who are not from the science stream will have to undergo a four week bridge course which will be conducted by the college.

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