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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

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).

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.
a) The student shall maintain a logbook for the training period on daily basis.
b) 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.
c) 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.
d) 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.
e) 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.

Semester I
Year/ Sem Course Type Course Code Course Name Credit % of Assessment
IA UE Total
Core Compulsory Theory Paper HS 101 Food Production – I 4 Food Production – I 4 30 70 100
Sem-I HS 102 Food & Beverage Service – I 4 30 70 100
HS 103 Housekeeping Operations – I 4 30 70 100
HS 104 Front Office Operations – I 4 30 70 100
HS 105 Food Production – I 1.5 15 35 50
(Practical)
HS 106 Food & Beverage Service – I 1.5 15 35 50
(Practical)
HS 107 Housekeeping Operations – I 1.5 15 35 50
(Practical)
HS 108 Front Office Operations – I (Practical) 1.5 15 35 50
HS 109 Development of Generic Skills 2 15 35 50
TOTAL 24 195 455 650
Semester II
Year/ Sem Course Type Course Code Course Name Credit % of Assessment
IA UE Total
Core Compulsory Theory Paper HS 201 Food Production – I 4 Food Production – II 4 30 70 100
Sem II HS 202 Food & Beverage Service – II 4 30 70 100
HS 203 Housekeeping Operations – II 4 30 70 100
HS 204 Front Office Operations – II 4 30 70 100
HS 205 Food Production – II 1.5 15 35 50
(Practical)
HS 206 Food & Beverage Service – II 1.5 15 35 50
(Practical)
HS 207 Housekeeping Operations -II 1.5 15 35 50
(Practical)
HS 208 Front Office Operations – II (Practical) 1.5 15 35 50
HS 209 French 2 15 35 50
TOTAL 24 195 455 650
IA- Internal Assessment, UE- University Evaluation HS- Hospitality Studies
Course CodeCourse NameTheory/PracticalMarks
 S.Y.B.Sc.HS (Semester- I)  
HS 201Principles of Quantity Food Production (HS)Theory50
HS 202Beverage Service Methodology (HS)Theory50
HS 203Accommodation Techniques (HS)Theory50
HS 204Principles of ManagementTheory50
HS 205Basic Principles of AccountingTheory50
HS 206The Science of Hotel EngineeringTheory50
HS 207Principles of Quantity Food Production (HS)Practical50
HS 208Beverage Service Methodology (HS)Practical50
HS 209Accommodation Techniques (HS)Practical50
 Environmental ScienceInternal AssessmentGrading System
 S.Y.B.Sc.HS (Semester-II)  
HS 210Project Report (HS) 150
HS 211Industrial Training (HS) 300
 Total 900
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

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