B.Sc. Hospitality Studies
(B.Sc.HS)
Eligibility
Any candidate who has passed HSC (10 + 2) through Maharashtra State Board of Secondary Education or its equivalent (10 + 2) examination in Arts / Science / Commerce/MCVC stream with minimum 45% marks (40%for reserved categories in Maharashtra State) can apply for the course.
Procedure
Step 1- Students can physically tour the college and enquire about the admission
procedure.
Step 2 – Students need to collect the form & prospectus from the college.
Step 3- Admission Form to be filled with proper details.
Step 4 – Required documents to be attached with the admission form and
submitted to administration office.
Step 5 – Students are required to Pay the admission fee to confirm the seat for
the admission.
COURSE INTRODUCTION
The B.Sc. – Hospitality Studies is three years fulltime degree program approved by Savitribai Phule Pune University. The program includes intensive six semester curriculum which equips the student with the knowledge and skills essential in the hospitality industry.
The courses relevant to the Industry of today, like Environmental Sciences, Tourism Operations, Hotel Laws etc. have been included in the curriculum. With this revision a Choice Based Credit System has been introduced to provide choices for students to select from the prescribed courses. CBCS provides a ‘Cafeteria’ approach in which the students can take courses of their choice and adopt an
interdisciplinary approach to learning. This revision also introduces a shift from conventional marking system to a grading system. The requirement for awarding a degree is prescribed in terms of the number of credits to be completed by the students.
COURSE HIGHLIGHTS
- Duration: 3 Years
- Seats: 60
- Savitribai Phule Pune University
- Degree Name: B.Sc. Hospitality Studies (B.Sc. HS)
- Placement Assistance: Yes
- Hostel Facility for Girls & Boys: Yes
- Eligibility: 12+ (45% for Open and 40% for Reserved)
Course Syllabus
First Year
SEMESTER 1
- Food Production – I (Theory & Practical)
- Food & Beverage Service – I (Theory & Practical)
- Housekeeping Operations – I
(Theory & Practical) - Front Office Operations – I
(Theory & Practical) - Development of Generic Skills
SEMESTER 2
- Food Production – II(Theory & Practical)
- Food & Beverage Service – II (Theory & Practical)
- Housekeeping Operations – II (Theory & Practical)
- Front Office Operations – II (Theory & Practical)
- French
Second Year
SEMESTER 3
- Food Production – III (Theory & Practical)
- Food & Beverage Service – III (Theory & Practical)
- Accommodation Operations – I (Theory & Practical)
- Environmental Science-I
- Communication Skills –I
Third Year
SEMESTER 5
- Advanced Food Production – I(Theory & Practical)
- Advanced Food & Beverage Service – I(Theory & Practical)
- Advanced Accommodation Operations – I(Theory & Practical)
- Environmental Science – II
- Communication Skills – II
- Basic Accountancy Skills
SEMESTER 6
- Research Project
- Advanced Food Production – II (Theory & Practical)
- Advanced Food & Beverage Service – II(Theory & Practical)
- Advanced Accommodation Operations – II(Theory & Practical)
- Entrepreneurship Development (Elective)
- Principles of Management (Elective)
- Tourism Operations (Elective)
- Hotel related Law (Elective)
- Food Science
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