Arihant Education Foundation's
Arihant College of Arts, Commerce and Science Camp Pune-01

1st Cycle

National Assessment & Accreditation Council

B.SC. (HS)

B.SC. (HOSPITALITY STUDIES)

Introduction

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

2) 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 structure would be.
     a) To impart to the students latest and relevant knowledge from the field of hospitality.
     b) Providing opportunities to the participants, within and outside the institutions, for developing necessary operating skills
     c) Imparting / developing the right kind of attitude to function effectively in operational, Managerial /administrative positions.

3) Certain other essential considerations:
a) The knowledge imputes and opportunities for skill development have been offered in an evenly distributed and logically sequenced manner.
b) The design is simple and logical.

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

5) The relative importance of skills development and attitudinal orientation in hospitality education suggests that the Institution offering the program should have some freedom on course development in choosing methods of instruction and internal assessment within a broad frame work of objectives and curriculum structure. 

The Curriculum
  1. The curriculum is presented in the accompanying chart along with the appendices containing a list of subjects and outlines of required courses.
  2. Care and attention has been given to the basic objective of the curriculum and its academic rigor, with the much needed experimentation and innovation in the field of hospitality studies.
Eligibility for admission
  1. The minimum eligibility for the course would be HSC (Std.12th) or its equivalent, passing with the minimum of 50% marks in aggregate. (45% marks in case of candidates of backward class categories belonging to Maharashtra State).
  2. For students with non-science background a bridge course in science namely ‘Basics of Hospitality Applied Sciences’ will be conducted in the first year of the course. The duration of the bridge course will be of four weeks.
Number of lectures
There shall be at least 40 hours per week which includes lectures /practicals/ tutorials/seminars /assignments for the internal assessment work. The duration of the lectures/practical period shall be of 50 minutes each.
Industrial Training

In the Second Semester (Second Year) the students shall be sent for Industrial Training for a period of 20 weeks, in three star and above category hotel.

  1. The student shall maintain a logbook for the training period on daily basis.
  2. At the end of the industrial training the student shall submit a training report along with the log book maintained on daily basis during the period of training and the performance appraisalfrom each department.
  3. The training report is to be prepared by the students in two typed copies and to be submitted to the principal within the stipulated time of assessment.
  4. The report will be assessed by the internal examiner and only on the basis of a certificate of the examiner concerned that the training has been satisfactorily completed would the student be allowed to appear for the viva-voce of the Second Semester.
  5. The training report will be assessed by a panel of examiners comprising of two external examiners (the external would include preferably one from the Hotel industry of the level of Head of the Department and above) and one internal examiner.
Project Work
Each student shall write a project Report on the topic based on the elective course under the guidance of an internal Teacher and submit the same to the Principal. The Project Report is to be prepared by the student in two typed copies and to be submitted to the principal within the stipulated time for assessment (30th April) Only on the basis of a certificate of the internal examiner concerned that the project report has been satisfactorily completed, would the student be allowed to appear for the viva-voce of the Second Semester. The marks will be communicated by the Principal to the University before 31st May. The project Report will be assessed by a panel of examiners comprising of two external examiners ( the external would include preferably one from the Hotel Industry of the level of Head of the Department and above ) and one internal examiner.
Attendance

The students are required to have at least 75% attendance in each course. The students who fail to comply with the above requirements shall not be allowed to appear for the examinations. Such students shall have to seek readmission in the same class of the succeeding year.

F.Y.B.Sc.HS (Annual)
Semester I
Year/ SemCourse TypeCourse CodeCourse NameCredit% of Assessment
IAUETotal
Core Compulsory Theory PaperHS 101Food Production – I4Food Production – I43070100
Sem-IHS 102Food & Beverage Service – I43070100
HS 103Housekeeping Operations – I43070100
HS 104Front Office Operations – I43070100
HS 105Food Production – I1.5153550
(Practical)
HS 106Food & Beverage Service – I1.5153550
(Practical)
HS 107Housekeeping Operations – I1.5153550
(Practical)
HS 108Front Office Operations – I (Practical)1.5153550
HS 109Development of Generic Skills2153550
TOTAL24195455650
Semester II
Year/ SemCourse TypeCourse CodeCourse NameCredit% of Assessment
IAUETotal
Core Compulsory Theory PaperHS 201Food Production – I4Food Production – II43070100
Sem IIHS 202Food & Beverage Service – II43070100
HS 203Housekeeping Operations – II43070100
HS 204Front Office Operations – II43070100
HS 205Food Production – II1.5153550
(Practical)
HS 206Food & Beverage Service – II1.5153550
(Practical)
HS 207Housekeeping Operations -II1.5153550
(Practical)
HS 208Front Office Operations – II (Practical)1.5153550
HS 209French2153550
TOTAL24195455650

IA- Internal Assessment, UE- University Evaluation HS- Hospitality Studies

S.Y.B.Sc.HS (Sem- I & II)
Second Year B.Sc. (H.S.) – Semester III (2020 pattern)
Course Code  Course TitleNumber of   Lectures  Credits  Marks per subject
HS 301Food Production – III0404  100 (70 External +30 Internal)
HS 302Food & Beverage Service – III0404
HS 303Accommodation Operations – I0404
HS 304Food Production – III (Practical)0402        50 (35 External +15 Internal)
HS 305Food & Beverage Service – III (Practical)0402
HS 306Accommodation Operations – I (Practical)  04  02
HS 307Environmental Science – I0202
HS 308Communication Skills – I0202
Total2822550
Second Year B.Sc. (H.S.) – Semester IV (2020 pattern)
Course Code  Course TitleNumber of  Weeks  Credits  Marks per subject
HS 401Internship1612300 (180 External +120 Internal)
Total1612300
 
T.Y.B.Sc.HS (Sem- III & IV)
Course CodeCourse NameTheory/PracticalMarks
T.Y.B.Sc.H.S (Semester- III)
HS 301Advanced food production systems (HS)Theory50
HS 302Food & Beverage service techniques & Management (HS)Theory50
HS 303Accommodation operations Techniques (HS)Theory50
HS 304Hotel Accounting proceduresTheory50
HS 305Hospitality Marketing ManagementTheory50
HS 306Hotel law practicesTheory50
HS 307Advanced food production systems (HS)Practical50
HS 308Food & Beverage service techniques & Management (HS)Practical50
HS 309Accommodation operations Techniques (HS)Practical50
T.Y.B.Sc.H.S (Semester- IV)
HS 401Principles of International cuisine (HS)Theory50
HS 402Advanced Food & Beverage service techniques & Management (HS)Theory50
HS 403Specialized accommodation management (HS)Theory50
HS 404Total quality ManagementTheory50
HS 405Human Resource managementTheory50
HS 406Entrepreneurship developmentTheory50
HS 407Principles of International cuisine (HS)Practical50
HS 408Advanced Food & Beverage service techniques & Management (HS)Practical50
HS 409Specialized accommodation Management (HS)Practical50
BSc (HS)
Objectives and Framework of the Curriculum of BSc -HS Programme
  1. The basic objective is to provide to the hospitality industry a steady stream of competent young men and women with the necessary knowledge, skills, values and attitudes to occupy key operational positions.
  2. The Programme structure is designed keeping in view the basic objectives stated above. Consequently, certain essential features of the model are:
    • To impart to the students latest and relevant knowledge from the field of Hospitality Operations.
    • To ensure that students are equipped with necessary operational skills related to the hospitality industry.
    • To develop the right kind of values and attitudes to function effectively in the hospitality trade.
  3. The following considerations have been taken into account.
    • The knowledge inputs and opportunities for skill development have been offered in an evenly distributed and logically sequenced manner with appropriate options.
    • The design is simple and logical and offers the student a choice of subjects.
  4. The relative importance of skills and ability development and attitudinal orientation in hospitality education has been kept in mind. The courses have been designed and classified as core, ability enhancement, discipline specific, skills enhancement and general courses, with the freedom to choose courses from amongst discipline specific and general electives.
Semester- Fifth

Subject: Advanced Food Production – I
Subject Code : HS 501
Subject Credits : 04
Semester : Fifth
Course outcomes:
CO1: To Understand European, North & South American cuisine food.
CO2: Identify cuts of meat, poultry and game with its appropriate uses.
CO3: Sketch & illustrate kitchen layout of various areas.
CO4: To know various types of Flour Pastries, Icings, Chocolates & food additives.
CO5: To learn modern plating styles for food presentation

Subject : ADVANCED FOOD & BEVERAGE SERVICE - I

Subject Code : HS 502
Subject Credits : 4
Semester : Fifth
Course outcomes:
CO1: The students will gain a comprehensive knowledge and develop technical skills in aspects of Specialized Food and Beverage services.

Subject : COMMUNICATION SKILLS II

Subject Code : HS 508
Subject Credits : 02
Semester : Fifth
Course Outcome:
CO1: Introduction to the concept of personality and develop personality
CO2: Understand the nuances of power point presentation
CO3: Managing self and optimizing potential
CO4: Understand recruiters’ expectations and prepare to meet the standards
CO5: Understand the concept of teamwork and its importance and application in the hotel
industry

Semester- Sixth
Subject: RESEARCH PROJECT

Subject Code : HS 601
Subject Credits : 06
Semester : Sixth
Hours per week : 06 (Field work)
Course Outcome:
CO1: Introduction to research methodology.
CO2: Acquiring knowledge about data collection, data analysis techniques
CO3: Preparing a research project report on the chosen topic
CO4: Defending the research project during viva voce.

Subject : ADVANCED FOOD PRODUCTION - II

Subject Credits : 04
Semester : Sixth
Hours per week : 4
Course outcomes:
CO1: To learn & prepare International food – Oriental, Middle eastern
CO2: To understand the production & processing of various Charcutiere products
CO3: To know various record maintained by kitchen department
CO4: To understand concepts of Production management & budgetary controls.
CO5: To understand the importance of product research & development.

Subject : ADVANCED FOOD& BEVERAGE SERVICE - II

Subject Code : HS 603
Subject Credits : 4
Semester : Sixth
Course Outcome:
CO1: This course enables the student to gain a better understanding of the role of Food and Beverage Management in the context of overall catering operations.
CO2: To familiarize the student with the current trends in hospitality operations like Standard Operating Procedures and Software Applications.

Subject : ADVANCED ACCOMMODATION OPERATIONS II

Subject Code : HS 604
Subject Credits : 04
Semester : Sixth
Course Outcome :
CO1: Develop a professional specialized skills in the field of accommodation.
CO2: Understand the principlesof Interior Designing with respect to Color , Lighting Etc.
CO3: Demonstrate the knowledge of design and layout of accommodation facilities

Subject : ENTREPRENEURSHIP DEVELOPMENT

Subject Code : HS 608
Subject Credits : 04
Semester : Sixth
Hours per week : 4
Course outcomes:
CO1: Introduction to the concept of Entrepreneurship.
CO2: Knowledge of the functional plans
CO3: Understanding the process of preparing a business plan
CO4: Preparing a Business plan as per the guideline
CO5: Understand the legal compliances and challenges for a business in India

Subject : PRINCIPLES OF MANAGEMENT

Subject Code : HS 609
Subject Credits : 06
Semester : Sixth
Hours per week : 4 + 2 ( T )
Course Outcomes:
CO1: Understand the Principles of Management & thoughts
CO2: Use the principles of planning & organizing
CO3: Know leadership and motivation theories
CO4: Make effective communication and improve coordination
CO5: Use the principles of control efficiently.

Subject : TOURISM OPERATIONS

Subject Code : HS 610
Subject Credits : 06
Semester : Sixth
Hours per week : 4 + 2 ( T )
Course Outcome:
CO1: To inculcate a sense of importance and establish a link between the tourism industry and the
hotel industry and to highlight tourism industry as an alternative career path.
CO2: Plan, lead, organize and control resources for effective and efficient tourism operations.
CO3: Contextualize tourism within broader cultural, environmental, and economic dimensions of society.

Subject : HOTEL RELATED LAW

Subject Code : HS 611
Subject Credits : 06
Semester : Sixth
Hours per week : 04 +02
Course outcomes:
CO1: Business Law.
CO2: Industrial Law.
CO3: Food Legislations
CO4: The Sexual Harassment of Women at Workplace
CO5: Licenses and Permits
CO6: GST Rules and Regulations

Subject : FOOD SCIENCE

Subject Credits : 02
Semester : Sixth
Hours per week : 02
Course Outcomes:
CO1: Introduction to Hygiene & Sanitation in catering establishments.
CO2: Study of microbes to prevent food borne diseases.
CO3: Introduction to Nutritional aspects.
CO4: Importance of Balanced diet and planning Modified diets.
CO5: New trends in Nutrition with respect to catering industry

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