Bachelor of Science in Hotel Management

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.

Curriculum

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)