B.Sc. (Hotel Operations and Catering Services)

Institute of Hotel Management

Program Outline

  • The basic objective of the B.Sc. (Hotel Operations & Catering Services) Program  is to provide to the hospitality industry with competent young men and women with the necessary knowledge, skills, hands-on training, values and attitudes to occupy management and administration positions
  • Imparting / developing suitable attitudes understandably are a very difficult and delicate task, and are to be done by the faculty as inconspicuously as possible
  • The relative importance of skills development and attitudinal orientation in management education suggests that the Institution offering the program should have some freedom on course development in choosing methods of instruction, and internal assessment within a broad framework of objectives and curriculum structure
  • A minimum weightage of 40 percent is given to internal continuous and sessional assessment, consisting of tasks like classroom exercises, tests, seminars, presentations, quizzes, group tasks, term papers etc; the external semester-end University examination has a maximum weightage of 60 percent
  • The full time three-year program in B.Sc. (Hotel Operations & Catering Services) has 6 semesters, and a semester will have a total of 16 contact weeks

Eligibility

The minimum eligibility for this course would be HSC in any stream (12th Std.) or its equivalent, passing with a minimum of 40% marks in the aggregate (35% in case of candidates of backward class categories belonging to Maharashtra State) 

Fees 

75,000/- Per Year + University Fees

Key Features

The course structure of the given B.Sc. (Hotel Operations & Catering Services) program is designed keeping in view the basic objective stated above. Consequently certain essential features of such model program structures would be:

  • To impart to the students latest and relevant knowledge from the field of management theory and practice
  • Providing opportunities to the participants, within and outside the institutions, for developing necessary operating skills
  • Imparting / Developing the right kind of attitudes to function effectively in operational, managerial / administrative positions

Program Structure

  • Duration: Three Years Full Time Program
  • Pattern: Semester System
  • Credit System: Choice Based Credit System with total 122 credits
  • Industrial Training Program
  • Project Work
  • Vacation Training
  • National Study Tours which include visits to Industries, Industrial Exhibitions, Practical Laboratories

Program Outcome

The expected outcome of the B.Sc. (Hotel Operations & Catering Services) is in keeping in view the basic objective stated above. The outcome of this model program structure is foreseen that on completion of this program the students will be able to:-

  • To provide our students with an in depth understanding of the operational aspects and knowledge of the underlying principles of the International Hospitality Industry
  • Allow students to become familiar with the practical aspects of the hospitality industry and the strategic management issues involved in operating International Resorts and Hotels
  • Present to them an avenue to move into range of international organizations in service sector
  • To train students for operational and administrative supervisory & management positions.
  • Prepare graduates for management careers in industry sectors such as Hotels, Resorts, Cruise Liners, Restaurants and Catering Organizations