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

1. The knowledge inputs and opportunities for skill development have been offered in an evenly distributed and logically sequenced manner.
   
2. 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 weightage 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 programme in hospitality studies may have 6 semesters. A semester is expected to have a total of 20 work weeks.