Bachelor Of Science (Hospitality Science)

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[Course From Pune University]

Objective :

The basic objective of the B.Sc. (HS) program is to provide to the country a steady stream of competent young men and women with the necessary knowledge, skills, values and attitudes to occupy positions of management and administration in the Hospitality Industry.

The course structure of the given B.Sc. (HS) program is designed keeping in view the basic objective stated above. Consequently certain essential features of such model program structures would be

To impart to the students latest and relevant knowledge from the field of management theory and practice.
Providing opportunities to the participants, within and outside the institutions, for developing necessary operating skills and
Imparting / developing the right kind of attitudes to attitudes to functions effectively in operational, managerial / administrative positions.

Certain other essential considerations:

The knowledge inputs and opportunities for skill development have been offered in an evenly distributed and logically sequenced manner.
The design is simple and logical.

Imparting /developing suitable attitudes understandably is a very difficult and delicate task, and is to be done by the faculty as inconspicuously as possible.

The relative importance of skills development and attitudinal orientation in management education suggests that an Institution offering B.Sc. (HS) program should have some freedom on course development in choosing methods of instruction, and internal assessment within a broad framework of objectives and curriculum structure.

It is suggested that a minimum weight age of 30 percent be given to internal continuous and sessional assessment, consisting of tasks like class room exercise, texts, seminars, presentations, quizzes, group tasks, term papers etc. The external semester end University examination should have a maximum weight age of 70 percent.

It is suggested that a full time three-year program in hospitality studies may have 6 semesters. A semester is expected to have a total of 20 work weeks.

Eligibility Criteria

The candidates should have passed the H.S.C. (XIIth Std) Examination or its equivalent in any stream or vocation with a minimum aggregate of 45 percent. However, in the case of reserved & certain specified categories as per University's rules, this would be relaxed to 40%.

Admission Procedure

Admissions will be made strictly according to the rules and procedures laid down by the University of Pune and CSIT and the Entrance Test to be conducted by the college on First come first serve basis.

Duration

Three academic years, divided into six semesters.

Future Prospects

The students can have very successful career in the Hotel industry. & Tourism industry, Shipping industry, Airways….etc. They can start as trainees and go to level of Top management.

Course Structure

Semester I 101 Basic Food Production 102 Food & Beverage Service 103 Basic Rooms Division 104 Computer Fundamentals 105 Catering Science 106 Communication Skills - I	Semester II 201 Food Production Principles 202 Food & Beverages Operations 203 Rooms Division Services 204 Travel & Tourism 205 Food Science 206 Communication Skills - II
Semester III 301 Quantity Food Production 302 Beverage Services 303 Accommodation Services 304 Principles of Management 304 Basic Principles of Accounting 305 Hotel Maintenance Services	Semester IV 401 Industrial Training 402 Project Report
Semester V 501 Specialized Food Production 502 Food & Beverage Service & Management 503 Accommodation Operations 504 Hotel Accounting 505 Marketing Management 506 Hotel Law	Semester VI 601 Advanced Food Production 602 Advanced Food Services & Management 603 Accommodation Management 604 Total Quality Management 605 Human Resource Development 606 Entrepreneurship Development