About Bachelor of Science (B.Sc. Hons.) in Hotel Management With Minor


The Bachelor of Science in Hotel Management is a four year undergraduate program which seeks to impart within the students the fundamentals of catering and hospitality. The Faculty of Hotel Management & Catering Technology through this course seeks to provide an entry level understanding into this multidisciplinary field, while at the same time developing and nurturing the various streams of the study which include food production, food, front office management and hospitality service management. The faculty is equipped with state of the art facilities for practical training and laboratories for student engagement which provide students with the much needed hands on training which is essential for their future careers. As part of their evaluation, the students get to engage in regular sessions within the bakery and confectionery, front office lab, housekeeping lab, training bar, training guest room and a training restaurant, thus providing a more real-time experience to the students’ learning journey. 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. In addition, the faculty hosts several experts and professional chefs, who have made their mark in the industry who get to visit the campus and inspire the students to pursue their endless career prospects.

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National Applicants

International Applicants

Bachelor of Science (B.Sc. Hons.) in Hotel Management With MinorProgram Outcomes


Why Study Bachelor of Science (B.Sc. Hons.) in Hotel Management With Minor

The emergence of globalization has turned the world into an interconnected village and has increased the mobility of people from one country to another, thus increasing the demand for hospitality services. With the increasing scope of the tourism industry, several hotels and restaurants are being set up around the globe and so the demand for competent hotel managers is also increasing. The field of hospitality is touching new horizons of creativity and diversity at an escalating rate thus the program seeks to develop and shape students towards this direction.
Hotel Manager

Hotel Manager

An ability to develop hospitable qualities which will allow you to professionally serve the people.

Food & Beverage Manager

An ability to demonstrate leadership, professional ethics, and responsibility to handle customers.

Food & Beverage Manager
Restaurant & Food Service Manager

Restaurant & Food Service Manager

An ability to be adaptable, and flexible in dynamic surroundings, along with an ability to deal with associates on various levels.

Chef and Sous Chef

An ability to master and understand the various blends of unique ingredients, and to utilise these for making several meals.

Chef and Sous Chef
Housekeeping Manager

Housekeeping Manager

An ability to develop management skills which are effective and efficient towards establishing the day to day affairs.

Duration: 4 years (Semester System)


affiliation

Affiliation

Constituent College of Parul University

eligibility

Eligibility Criteria

Candidate shall have passed 12th Examination in any stream (Science/ Commerce/Arts) from a recognized board.

admission_mode

Mode of Admission

For admissions please visit our portal to register/login yourself and proceed ahead with your admission application.

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Bachelor of Science (B.Sc. Hons.) in Hotel Management With Minor feesFees


Bachelor of Science (B.Sc. Hons.) in Hotel Management With Minor

₹ 1,05,000/- Annually*

* Tuition Fees may vary depending on the Country/ State in which the candidate has passed their qualifying examination.

Bachelor of Science (B.Sc. Hons.) in Hotel Management With Minor CurriculumCurriculum

Semester 1

Semester 2

Food & beverage Fundamentals- I(THEORY)

Food & beverage Fundamentals- II(THEORY)

Food & beverage Fundamentals-I (PRACTICAL)

Food & beverage Fundamentals- II(PRACTICAL)

Basics of Accommodation Operations-I (THEORY)

Basics of Accommodation Operations-II (THEORY)

Basics of Accommodation Operations-I (PRACTICAL)

Basics of Accommodation Operations-II (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

Food Production Functions-I (THEORY)

INDUSTRIAL TRAINING IN  MAJOR SUBJECTS

Food Production Functions-I (PRACTICAL)

 

Food & Beverage Service Functions-I (THEORY)

 

Food & Beverage Service Functions-I (PRACTICAL)

 

Accommodation Functions In Hotels-I (THEORY)

 

Accommodation Functions In Hotels-I (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)

Food Production Functions-III (THEORY)

Food Production Functions-II (PRACTICAL)

Food Production Functions-III (PRACTICAL)

Food & Beverage Service Functions-II (THEORY)

Food & Beverage Service Functions-III (THEORY)

Food & Beverage Service Functions-II (PRACTICAL)

Food & Beverage Service Functions-III (THEORY)

Accommodation Functions In Hotels-II (THEORY)

Accommodation Functions In Hotels-III (THEORY)

Accommodation Functions In Hotels-II (PRACTICAL)

Accommodation Functions In Hotels-III (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 Tourism

Tourism Management: Business communication in Tourism (THEORY)

Event Management: Basics of Management in Events

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)

Introduction to Research Tools

Management Food & Beverage Service in Hotels (THEORY)

Introduction to Data Analysis

Management of Rooms Division in Hotels (THEORY)

Introduction to 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)

 

Professional elective II (Select Anyone)

 

Application of Food commodities & safety Standards

 

Research Project (Hospitality Industry)

 

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)

 

 

Bachelor of Science (B.Sc. Hons.) in Hotel Management With Minor Curriculum Culinary Excellence


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Practical Training

The faculty of hotel management and catering technology focuses in the development of the students’ practical abilities,

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Training Kitchen

A specifically designated teaching and training kitchen allows students to work and navigate the various elements within

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Computer Lab

The computer lab provides students hands on experience in various software with high speed internet access. Students

https://paruluniversity.ac.in./Bakery and Confectionery

Bakery and Confectionery

https://paruluniversity.ac.in./Front Office Lab

Front Office Lab

https://paruluniversity.ac.in./Housekeeping Lab

Housekeeping Lab

https://paruluniversity.ac.in./Training Bar

Training Bar

https://paruluniversity.ac.in./Training Guest Room

Training Guest Room

https://paruluniversity.ac.in./Training Restaurant

Training Restaurant

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