B.Sc in Hospitality Studies
B.Sc in Hospitality Studies Affiliated to The University of Mumbai The B.Sc. (Hospitality Studies) programme is a 3 year undergraduate degree course that encompasses all the core operational areas of the hotel and catering industry and provides students with an ideal platform to specialize in their area of interest and expertise. The programme offers an intensive semester long internship in the hotel and hospitality sector thus giving students the ideal exposure to the core departments of a functional hotel. The curriculum is totally in sync with hospitality industry standards and requirements and fully equips students with requisite knowledge and skills in their relevant departments. SRIHM organises ‘ETHIC’ – (Entrance Test for Hospitality Industry Compatibility) to assess and understand the student’s potential and commitment towards the course and in the field of hospitality and hotel administration as a whole. Subjects and Curriculum Semester 1 Download Syllabus Food Production & Patisserie I Food & Beverage Service I Front office I Housekeeping I Rooms Division Management (Practical) I Communication Skill I (English & French) Information Technology Food Safety & Nutrition Semester 2 Download Syllabus Food Production & Patisserie II Food & Beverage Service II Front office II Housekeeping II Rooms Division Management (Practical) II Communication Skill I (English & French) Principles of Hotel Accountancy Principles of Management Semester 3 / Semester 4 Download Syllabus Food Production & Patisserie III Food & Beverage Service III Front office III Housekeeping III Rooms Division Management (Practical) III Hotel Accountancy & Cost Control Hospitality Law & Human Resource Management Management Information System in Hospitality Industry Semester 5 Download Syllabus Food Production & Patisserie III Food & Beverage Service III Front office III Housekeeping III Rooms Division Management (Practical) III Hotel Accountancy & Cost Control Hospitality Law & Human Resource Management Management Information System in Hospitality Industry Note: Students will be sent for Industrial Training either during the 3rd or the 4th Semester as per the convenience of Industry/ college. Classes will be conducted for the batch of students not undergoing Industrial Training. Semester 6 Download Syllabus Organizational Behaviour Strategic Management Event Planning, Marketing & Management Core Elective (any two) Advanced Food Production Advanced Food & Beverage Operations Management Advanced House Keeping Advanced Front Office Advanced Bakery & Confectionary Allied Elective (any one) Revenue Management Foreign Language (French) Services Marketing Financial Management Strategic Human Resource Management Examination and Performance Standards Performance Grading The performance grading of a student shall be on the ten-point ranking system as given below: Percentage of Marks Obtained Grade Point Grade Performance 80 and above 10 O Outstanding 70 – 79.99 9 A+ Excellent 60 – 69.99 8 A Very Good 55 – 59.99 7 B+ Good 50 – 54.99 6 B Above Average 45 – 49.99 5 C Average 40 – 45.99 4 D Pass Less than 40 0 F Fail The performance grading shall be based on the aggregate performance of Semester Internal Assessment and Semester End Examination. Have any queries? Write to us
