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B.Sc in Hospitality and Catering Management (Bsc HCM)

 

Duration:3 years(6 semesters)                                

Fees: Rs 9200(per sem)

 

General Entry :

10+2 or equivalent in any discipline
OR
3 years Diploma from any state board or equivalent certificate from any recognized university.


General Exit :

After successful completion of all the six semesters the candidate will be eligible to obtain the degree of B.Sc Bachelor of Science in Hospitality and catering management.

Lateral Entry :

  1. Lateral entry to 3rd semester: 10+2 or equivalent and one year Diploma/certificate programmer in Hotel Management from an institution affiliated to a Technical Board or university.
    OR
    3 years Diploma from any state board or equivalent certificate from any recognized university with one year experience in Hotel/resort management.

Lateral Exit :

  1. After successful completion of the first two semesters, the candidate will be eligible to obtain a certificate in Hospitality and catering Management.
After successful completion of the first four semesters, the candidate will be eligible to obtain a Diploma in Hospitality and catering management.

1st Semester

Subject Code

Subjects

Credits

BHCM-1

Introduction to Hospitality Management

3

BHCM-2

Front office Operations.

3

BHCM-3

Communicative English

3

BHCM-4

Accommodation Operations

3

BHCM-5

Accommodation Operations Lab

2

BHCM-6

Front office operations Lab-I

2

 

Total credits:

    16

 

 

2nd Semester

Subject Code

Subjects

Credits

BHCM-7

Environmental Studies

3

BHCM-8

Hospitality information systems

3

BHCM-9

HR Management

3

BHCM-10

Entrepreneurship development programme

3

BHCM-11

Hospitality information systems lab

2

BHCM-12

Front Office Operation Lab-II

2

 

Total credits:

    16

 

 

3rd Semester

Subject Code

Subjects

Credits

BHCM-13

Computer Applications

3

BHCM-14

Accounting with Tally

3

BHCM-15

Introduction to Internet worldwide web

3

BHCM-16

Food Production Theory

3

BHCM-17

Accommodation operations Lab

2

BHCM-18

Tally Lab

2

 

Total credits:

    16

 

 

 

4th Semester

Subject Code

Subjects

Credits

BHCM-19

Food Production and Bakery maintenance

3

BHCM-20

Food and Beverage Services

3

BHCM-21

Food and Nutrition

3

BHCM-22

Hospitality and Hotel law

3

BHCM-23

Food Production and Bakery Maintenance Lab-I

2

BHCM-24

Food and Beverage services Lab-I

2

 

Total credits:

    16

 

 

 

5th Semester

Subject Code

Subjects

Credits

BHCM-25

Principles of Management

3

BHCM-26

Sales and Marketing Management

3

BHCM-27

Cultural heritage of India

3

BHCM-28

Tourism and Travel Management

3

BHCM-29

Food production and Bakery maintenance Lab-II

2

BHCM-30

Food and Beverage services Lab-II

2

 

Total credits:

    16

 

 

6th Semester

Subject Code

Subjects

Credits

BHCM-31

Hospitality in Catering

3

BHCM-31

House Keeping

3

BHCM-33

Project (On the job training for 240 Hours)

10

 

Total credits:

    16

 
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