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Diploma – B.Sc. Hospitality and Hotel Administration

Course Duration 5 Years
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  • School of Hospitality Management
  • Diploma – B.Sc. Hospitality and Hotel Administration

About Course

The Five-year course equips the students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality sector. The program involves in-depth laboratory work for students to gain expertise in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism Marketing and Tourism Management.

The course pays attention to tactical and strategic management in areas like event management, financial management, human resource management, revenue management and entrepreneurship.

Eligibility & Admission

Pass with 50% aggregate marks in 10th (with English) or equivalent.

PROGRAM FEEAMOUNT
Registration Fee (One Time) 
12,000/-INR
Semester Fee
29,800/-INR

Learning Outcomes

  • Interpersonal skills to lead/manage first-level employees in a hospitality setting.
  • Hands-on operational experience of the hospitality industry.
  • Guiding the students to create an attractive and well-designed menu with consideration of effective costing and pricing principles.
  • Knowledge of classic and contemporary cooking and baking techniques spanning a variety of global cuisines.
  • Creating professionals with expertise in different hotel operations.

Programme USP

  • Opportunity to join a professional course at an early age.
  • Highly practical oriented (Hands-on Approach).
  • Industry exposure through internship in India & Abroad.

  • Specialization based on area of interest.

  • Placement opportunity during the course.
  • Contemporary infrastructure for both theory and practical classes.

Career Prospects

The course will make a student Industry friendly and will enable him to get job opportunities the different areas of Hospitality such as:

Management Trainee in different departments, Operational Trainee in different departments, Guest Relation Executives, Front Office Associates, Floor Supervisors, Housekeeping Executives, Restaurant Captain, Restaurant Supervisors, Patisserie Chef, Chef De Partie , Demi Chef, Assistant chef

Course Curriculum

Semester I

Cookery
Larder
Hygiene & Sanitation
Commodities

Semester II

Cookery- II
Larder- II
Hygiene & Sanitation-II
Commodities -II

Semester III

Foundation Course in Food Production-I
Foundation Course in Food & Beverage Service – I
Foundation Course in Front Office – I
Foundation Course in Accommodation Operations– I
Principles of Food Science
Application of Computers
Executive communication

Semester IV

Foundation Course in Food Production- II
Foundation Course in Food & Beverage Service- II
Foundation Course in Front Office- II
Foundation Course in Accommodation Operations- II
Nutrition

Semester V

Industrial Exposure Training

Semester VI

Food Production Operations
Food & Beverage Operations
Front Office Operations
Accommodation Operations
Food & Beverage Control
Food Safety & Quality
Workshop on Research Methodology

Semester VII

Advanced Food Production Operations – I
Advanced Food & Beverage Operation – I
Accommodation Management
Food & Beverage Management
Financial Management

Semester VIII

Advanced Food Production Operations – II
Advanced Food & Beverage Operation – II
Front Office Management
Entrepreneurship Development
Principles of Management

Semester IX

Food Production Operations Management
Food & Beverage Operations Management
Strategic Management
Principles of Marketing
Facility Planning
Advanced Front Office Management
Advanced Accommodation Management
Advanced Accommodation Management
Research Project

Semester X

Specialized Hospitality Training

Admission 2021

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