Duration : 3 Years
Seats : 60 Only
CURRICULUM ( SUBJECTS )
Year 1 - Semester 1Subjects
- Food Production & Patisserie - I
- Food & Beverage Service - I
- Front Office Operations
- Accommodation Operations
- Computer Fundamentals
- Food Costing
- Nutrition & Food Science
- Hotel French – 1
Year 1 - Semester 1Practical
- Food Production Lab
- Food & Beverage Service Lab
- Front Office Operation Lab
- Accommodation Operation Lab
- Computer Lab
Sessional
Year 1 - Semester 2Subjects
- Food Production & Patisserie - II
- Food & Beverage Service - II
- Front Office Operations
- Accommodation Operations
- Computer Application
- Hotel French – II
- Introduction to Accounting
- Nutrition & Food Science
Year 1 - Semester 2Practical
- Food Production Lab
- Food & Beverage Service Lab
- Front Office Op Lab
- Accommodation Operation Lab
- Computer Lab
Sessional
Year 2 - Semester 3Subjects
- Food Production
- Food & Beverage Service - III
- Front Office Operations
- Accommodation Operations
- Hotel Accountancy
- Hotel Maintenance / Hotel Engineering
- Hotel & Business Law
- Business Communication
Year 2 - Semester 3Practical
- Food Production Lab - Quantity Kitchen
- Food & Beverage Service Lab
- Front Office Lab
- Accommodation Operation Lab
Sessional
Year 2 - Semester 4Sessional
- Log Book
- Project Work
- Industrial Training
Year 3 - Semester 5Subjects
- Advanced Food Production & Patisserie
- Food & Beverage Service
- Front Office Operations
- Accommodation Operations
- H R Management & Hotel Laws
- Financial Management
- Facility Planning
- F & B Management
Year 3 - Semester 5Practical
- Food Production Lab – Advance Production Training
- Food & Beverage Lab
- Front Office Lab
- Accommodation Operation Lab
Sessional
- English Communication
- Computer Practice Lab
Year 3 - Semester 6Subjects
- Advanced Food Production & Patisserie
- Advanced Food & Beverage Service
- Front Office Operations
- Accommodation Operations
- Facility Management
- Marketing & Sales
- Principles of Management
Year 3 - Semester 6Practical
- Food Production Lab – Advanced Kitchen
- Advance Food & Beverage Lab
- A/O Lab
- F/O Lab
- Computer Lab
Sessional
- English Communication
- Research Project
Careers & Placement Opportunities for B.SC HOSPITALITY & HOTEL ADMINISTRATION
Global growth and development of Tourism have opened up innumerable openings, as a result the graduating students can look forward to career opportunities as :
- Management trainee in Hotel & allied hospitality industry
- Kitchen / Front Office / Accommodation Management Trainee
- Flight Kitchen/ On board flight Services
- Guest service executives in Hotel and other service sectors
- Management Trainee / Executives in National and International Fast Food Chains
- Hospital, Institutional and Industrial Catering
- State tourism Development corporations
- Faculties in Hotel Management / Food craft institutes
- Shipping and Cruise Lines
- Railway Catering (IRCTC )
- Self-employment through Entrepreneurship
Total Fees For Three Years = Rs. 3,00,000/- and Pay Rs. 12,000/- For Uniform Charges During Admission
University Registration & University Examination Fees, uniform charges, Lodging / travelling / food costs for Internships & Educational tours are excluded from above Fees Structure.
Eligibility Criteria
A Pass in 10+2 system of Senior Secondary Examination or its equivalent with English as one of the Subjects from any recognized Board.
Those appearing for 10 +2 or equivalent examination can also apply for admission On Provisional basis. The provisional admission will stand cancelled if proof of having passed the qualifying Examination ( 10+2 or its equivalent) is not submitted by 30.09.2019.
Entrance Test
Common Entrance Test(CET) conducted by MAKAUT for all undergraduate non-AICTE courses.
