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B.Sc. Hospitality & Hotel Administration

The 3 year BSc programme in Hospitality & Hotel Administration imparts students with all the required skills, knowledge and attitude to proficiently discharge supervisory responsibilities in the hospitality sector and also involves in-depth laboratory work for students to acquire knowledge and skill standards in all areas such as the core department of a hotel related to Food Production, Food and Beverage Management and Catering operations, General Management, Tourism Marketing, Human Resource Management, and Finance.

Eligibility and admission

Students need to pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects with 50% aggregate marks.

Curriculum highlights

Overview of Hotel administration, its environment and management with essential skills and tools necessary for running a hotel successfully Use and management of key resources, such as people, finance and IT, from a strategic perspective Hands on training in the labs for food production and service Front office and housekeeping department practicals Hands on job training in the industry

Semester I

  • Foundation Course in Food Production – I
  • Foundation Course in Food & Beverage Service – I
  • Foundation Course in Front Office – I
  • Foundation Course in Accommodation Operation – I
  • English &Communication Skills
  • Computer Fundamental
  • Hotel Engineering
 

Semester II

  • Foundation Course in Food Production – II
  • Foundation Course in Food & Beverage Service – II
  • Foundation Course in Front Office – II
  • Foundation Course in Accommodation Operation - II
  • Principles of Food Science
  • Accountancy
  • English & Communication Skills – II
 

Semester III

  • 6 months on the Job Training in Hotel (Between June to December ) and Training Report
 

Semester IV

  • Food Production Operations
  • Food & Beverage Operations
  • Front Office Operations
  • Accommodation Operations
  • Food & Beverage Controls
  • Hotel Accountancy
  • Food Safety & Quality
 

Semester V

  • Advance Food Production Operations - I
  • Advance Food & Beverage Operations – I
  • Front Office Management – I
  • Accommodation Management – I
  • Financial Management
  • Strategic Management
  • Research Project
 

Semester VI

  • Advance Food Production Operations - II
  • Advance F&B Operations – II
  • Front Office Management – II
  • Accommodation Management – II
  • Food & Beverage Management
  • Facility Planning
  • Research Project

RIMT’s strong academics and diversity offers students many advantages with this six semester programme. Be it incomparable exposure, faculty expertise, applied industry-oriented curriculum, contemporary teaching pedagogy, internship programme or academic/industry tie-ups.

The graduating students can look forward to lucrative career opportunities as Management Trainee in Hotel and allied hospitality industry;; self-employment via entrepreneurship and multinational companies for their hospitality services.

Program Fee (Per Semester) Amount
Semester Fee 39000
Scholarship Category A 15600
Scholarship Category B 23400
Scholarship Category C 31200
 

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