Duration : 3 Years
Seats : 60 Only
CURRICULUM ( SUBJECTS )
Year 1 - Semester 1Subjects
- Food Production Foundation – I
- Food & Beverage Service Foundation – I
- Room Division Operation
- English Communication
Year 1 - Semester 1Practical
- Food Production Foundation – I Lab
- Food & Beverage Service Foundation – I Lab
- Room Division Operation Lab
Sessional
Year 1 - Semester 2Subjects
- Food Production Foundation – II
- Food & Beverage Service Foundation – II
- To be chosen from GE Basket 3
- Environmental Sciences related to Hotel &
Hospitality Industry
Year 1 - Semester 2Practical
- Food Production Foundation – II Lab
- Food & Beverage Service Foundation – II Lab
- Computer Lab
Sessional
Year 2 - Semester 3Subjects
- Introduction to Indian Cookery
- Food & Beverage Service Operations
- Accommodation and Front Office Operations
- To be chosen from GE Basket 5
- Accounting Skills For Hospitality
Year 2 - Semester 3Practical
- Introduction to Indian Cookery Lab - Quantity Kitchen
- Food & Beverage Service Operations Lab
- Accommodation and Front Office Operations Lab
Sessional
Year 2 - Semester 4Sessional
- Food Production Operations – Industry
Exposure
- Food & Beverage Service Operations –
Industry Exposure
- Accommodation and Front Office Operations
– Industry Exposure
- 1. Entrepreneurship And IP Strategy (NPTEL)
2. Innovation, Business Models and Entrepreneurship (NPTEL)
3. Entrepreneurship (NPTEL)
- Personality Skills for Hospitality – Learning from Industry
Year 3 - Semester 5Subjects
- Advanced Food Production Operations – I
- Advanced Food & Beverage Operations and Bar
Management – I
- Advance Front Office & Accommodation Management - I
- Human Resource Management and Hotel Law
Year 3 - Semester 5Practical
- Advanced Food Production Operations – I Lab
- Advanced Food & Beverage Operations and Bar
Management – I Lab
- Advance Front Office & Accommodation Management - I Lab
Sessional
- English Communication
- Computer Practice Lab
Year 3 - Semester 6Subjects
- Advance Food Production Operations
& Food Costing - II
- Advance Food & Beverage Operations
and Bar Management - II
- Advance Front Office & Accommodation Management - II
- Research project & viva
Year 3 - Semester 6Practical
- Advance Food Production Operations
& Food Costing - II
- Advance Food & Beverage Operations
and Bar Management - II
- Advance Front Office & Accommodation Management - II
- Computer Lab
Sessional
- English Communication
- Research Project
Careers & Placement Opportunities for B.SC HOSPITALITY & HOTEL ADMINISTRATION
Global growth and development of Tourism have opened up innumerable openings, as a result the graduating students can look forward to career opportunities as :
- Management trainee in Hotel & allied hospitality industry
- Kitchen / Front Office / Accommodation Management Trainee
- Flight Kitchen/ On board flight Services
- Guest service executives in Hotel and other service sectors
- Management Trainee / Executives in National and International Fast Food Chains
- Hospital, Institutional and Industrial Catering
- State tourism Development corporations
- Faculties in Hotel Management / Food craft institutes
- Shipping and Cruise Lines
- Railway Catering (IRCTC )
- Self-employment through Entrepreneurship
Total Fees For Three Years = Rs. 3,00,000/- and Pay Rs. 12,000/- For Uniform Charges During Admission
University Registration & University Examination Fees, uniform charges, Lodging / travelling / food costs for Internships & Educational tours are excluded from above Fees Structure.
Eligibility Criteria
A Pass in 10+2 system of Senior Secondary Examination or its equivalent with English as one of the Subjects from any recognized Board.
Those appearing for 10 +2 or equivalent examination can also apply for admission On Provisional basis. The provisional admission will stand cancelled if proof of having passed the qualifying Examination ( 10+2 or its equivalent) is not submitted by 30.09.2019.
Entrance Test
Common Entrance Test(CET) conducted by MAKAUT for all undergraduate non-AICTE courses.