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B.Sc. in Hospitality and Hotel Administration

Duration: 3 Years (full time course)

Mode of Selection: All India Joint Entrance Exam.

Qualification: Passed in Class XII of 10+2 system or equivalent

About the Course

The Bachelor of Science program in Hospitality and Hotel Administration is offered jointly by the National Council for Hotel Management and the Indira Gandhi National Open University. The Three-Year (Six Semester) full time regular course equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality sector. The program also involves in-depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism Marketing and Tourism Management.

National Council for Hotel Management & Catering Technology (NCHMCT) is an autonomous body under Ministry of Tourism, Government of India. The Council centrally regulates academics for B.Sc. Hospitality & Hotel Administration and eleven other structured courses of study that are imparted at the 21 Central Institutes of Hotel Management, 19 State Government institutes and 14 institutes in the private sector.

Career Opportunities

Career Opportunities for Hospitality Graduates

Global growth and development of tourism have opened up innumerable  avenues for employment. As a result, the graduating students can look forward to career opportunities as;

  • Management Trainee in Hotel and allied hospitality industry;
  • Kitchen Management/Housekeeping Management positions in Hotels after initial stint as trainee;
  • Flight Kitchens and on-board flight services;
  • Indian Navy Hospitality services;
  • Guest/Customer Relation Executive in Hotel and other Service Sectors;
  • Management Trainee/Executive in international and national fast food chains;
  • Hospital and Institutional Catering;
  • Faculty in Hotel Management/Food Craft Institutes;
  • Shipping and Cruise lines;
  • Marketing/Sales Executive in Hotel and other Service Sectors;
  • State Tourism Development Corporations;
  • Resort Management;
  • Self-employment through entrepreneurship and
  • Multinational companies for their hospitality services.

About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes.

Eligibility for Admission

Qualifying Examinations:

A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.

Those appearing in 10+2 or equivalent examination can also appear in JEE 2016 on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted at the time of counselling or at the time of admission or latest by 30-09-2016.

The offer of admission is subject to verification of original certificates/documents at the time of admission.

Curriculum

SEMESTERS

SUBJECT CODE

SUBJECTS

Semester I

BHM-111

Foundation Course in Food Production - I

BHM-112

Foundation Course in Food & Beverage Service - I

BHM-113

Foundation Course in Front Office Operations - I

BHM-114

Foundation Course in Accommodation Operations - I

BHM-105

Application of Computers

BHM-106

Hotel Engineering

BHM-116

Nutrition

Semester II

BHM-151

Foundation Course in Food Production - II

BHM-152

Foundation Course in Food & Beverage Service - II

BHM-153

Foundation Course in Front Office Operations - II

BHM-154

Foundation Course in Accommodation Operations - II

BHM-117

Principles of Food Science

BHM-108

Accountancy

BHM-109

Communication

Semester III & IV

BHM-201

Food Production Operations

BHM-202

Food & Beverage Service Operations

BHM-203

Front Office Operations

BHM-204

Accommodation Operations

BHM-205

Food & Beverage Controls

BHM-206

Hotel Accountancy

BHM-207

Food Safety & Quality

BHM-309

Research Project (Methodology) (SEM III/IV)

BHM-208

Industrial Training

Semester V

BHM-311

Advance Food Production Operations – I

BHM-312

Advance Food & Beverage Operations – I

BHM-313

Front Office Management - I

BHM-314

Accommodation Management - I

BHM-307

Financial Management

BHM-308

Strategic Management

BHM-309

Research Project (SEM V)

 

Special topics/Guest speakers

Semester VI

BHM-351

Advance Food Production Operations - II

BHM-352

Advance F&B Operations - II

BHM-353

Front Office Management - II

BHM-354

Accommodation Management - II

BHM-305

Food & Beverage Management

BHM-306

Facility Planning

BHM-309

Research Project (SEM VI)

 

Special topics/Guest speakers

 

related documents

  1. FEE STRUCTURE FOR ACADEMIC YEAR 2017-2018
  2. Uniform Specifications for BSC 2016-17
  3. Tool Kit Specifications for 2016-17
  4. BSc in Hospitality and Hotel Administration - Generic Semester I Syllabus
  5. BSc in Hospitality and Hotel Administration - Generic Semester II Syllabus
  6. BSc in Hospitality and Hotel Administration - Generic Semester III and IV Syllabus
  7. BSc in Hospitality and Hotel Administration - Generic Semester V Syllabus
  8. BSc in Hospitality and Hotel Administration - Generic Semester VI Syllabus