Hospitality Studies and Catering Services

B.Sc. in Hospitality Studies and Catering Services – (B.Sc HSCS) V-76

1 Course Code B.Sc. in Hospitality Studies and Catering Services – (B.Sc HSCS) V-76
2 Duration 3 years
3 Eligibility HSC pass or equivalent from any recognized Indian or foreign Board
4 Objective
  • Developing and maintaining professional attitude and the benchmark standards of the students with regard to Hospitality.
  • Developing students for leadership positions in the hospitality industry through hands-on experience and an emphasis on Hospitality skills.
  • Developing the students for service management and employee supervision with regard to Hospitality.
5 Employment Opportunities
  • Manage a Family owned Business
  • Hotels
  • Restaurants
  • Cruise Liners
  • Hospital Administration and Catering
  • Hotel and Tourism Associations
  • Airline Catering and Cabin Services
  • Club management
  • Forest Lodges
  • Guest Houses
  • Jobs in Travel & Tourism industry
  • Food courts
  • Quick Service Restaurants
  • Fast Food Restaurants Chains
  • Hospitality Academics
  • Railway Catering
6 Training Methodology The program will be delivered through a unique mix of theory and association with live projects that allows them to relate the theory with real time practical learning.

There will be full time teaching in the First Semester and sixth semester and from Second to fifth semester students will need to be associated with part time employment on weekends (Thursday to Sunday) while lectures will be conducted on two weekdays.

7 Syllabus – Two years program Year 1

  • BCH 101: Basic Food Production
  • BCH 102: Food & Beverage Service I
  • BCH 103: Basic House keeping
  • BCH 104: Catering Science I
  • BCH 105: Front Office Operation I
  • BCH 106: Communication Skills
  • BCH 107: Basic Accounts
  • BCH 108: Bakery and Confectionary
  • BCH 109: Principles of Management
Year 2

  • BCH 201: Quantity Food Production
  • BCH 202: Food and Beverage Operation I
  • BCH 203: Hotel House Keeping
  • BCH 204: Hotel Engineering Services
  • BCH 205: Front Office Operation II
  • BCH 206: Computer Application
  • BCH 207: Hotel Accountancy
Year 3

  • BCH 301: Specialized Food Production
  • BCH 302: Accommodation Operations
  • BCH 303: Marketing Services
  • BCH 304: Food and Beverage Management
  • BCH 305: Food and Beverage Inventory Control
  • BCH 306: Human Resource Management