Objectives of the Programme:
- Provide the student with an introduction to the world of hospitality particularly to business as it applies to the hotel industry. More specifically, the course will provide an opportunity for you.
- Become acquainted with the social, economic and environmental context within which the hospitality industry operates.
- Understand the structure, nature and operating characteristics of the different sectors of the hospitality industry: food service, lodging and tourism, cruise line, airline and other welfare sectors also.
- Obtain an appreciation of the various functions of management and their interrelationships with other key concerns of managers such as accounts, marketing, finance and human resource management and to identify the role of managers in the hospitality industry and to highlight their principal responsibilities.
- Provide an opportunity for further developing those skills which are important to learning, e.g. library skills, study skills, and so forth.
- Be able to judge whether the hospitality profession suits your abilities, tastes, and career interests.
SCHEME OF EXAMINATIONS
| SUBJECT | Exam Duration | External Marks | Internal Marks | Total Marks |
|
FIRST SEMESTER |
||||
| Hotel French-1 (OR) Hotel Tamil I | 3 | 75 | 25 | 100 |
| Hotel Communicative English-1 | 3 | 75 | 25 | 100 |
|
Core- Major Food Production & Patisserie |
3 | 75 | 25 | 100 |
|
Allied I Food & Beverage Service – I |
3 | 75 | 25 | 100 |
| Skill Based Subject |
3 |
75 |
25 |
100 |
| Basic Front Office Operation | ||||
| Basic Accommodation Operation | 3 | 75 | 25 | 100 |
|
Non Major Elective Basic Catering Service |
3 |
75 |
25 |
100 |
|
SECOND SEMESTER |
||||
| Hotel French II (OR) Hotel Tamil II | 3 | 75 | 25 | 100 |
| Hotel Communicative English II | 3 | 75 | 25 | 100 |
| Core Major |
6 |
60 |
40 |
100 |
| Food Production & Patisserie Practical | ||||
| Food & Beverage Service Practical – I | 3 | 60 | 40 | 100 |
| Allied I |
3 |
60 |
40 |
100 |
| Basic Accommodation Operation | ||||
| Practical | ||||
| Basic Front Office Operation Practical | 3 | 60 | 40 | 100 |
| Skill Based Subject |
3 |
75 |
25 |
100 |
| Hotel Accounts | ||||
| Hygiene & Sanitation | 3 | 75 | 25 | 100 |
|
Non Major Elective Basic Room Division Management |
3 |
75 |
25 |
100 |
|
SECOND YEAR |
||||
|
THIRD SEMESTER |
||||
| Subject | Exam Duration | Training Report |
Viva – Voce |
Total Marks |
| Industrial Exposure Training (90 days) | 3 | 75 | 25 | 100 |
| Students of B.Sc Hotel Management & Catering Science have to undergo Industrial Exposure Training at various Star Category Hotels for One Semester (90 Days) and have to submit a detailed report on Training and Viva- Voce will be conducted for the same. | ||||
|
FOURTH SEMESTER |
||||
| SUBJECT | Exam Duration | External Marks | Internal Marks | Total Marks |
| Core-Major |
3 |
75 |
25 |
100 |
| Quantity Food Production | ||||
| Quantity Food production Practical | 6 | 60 | 40 | 100 |
| Food & Beverage Service – II | 3 | 75 | 25 | 100 |
| Food & Beverage Service Practical – II | 3 | 60 | 40 | 100 |
| Allied I |
3 |
75 |
25 |
100 |
| Front Office Operation | ||||
| Front Office Operation Practical | 3 | 60 | 40 | 100 |
| Accommodation Operation | 3 | 75 | 25 | 100 |
| Accommodation Operation Practical | 3 | 60 | 40 | 100 |
| Allied II |
3 |
75 |
25 |
100 |
| Food and Beverage Management- I | ||||
| Hospitality Marketing | 3 | 75 | 25 | 100 |
| Extension Activities | 3 | 75 | 25 | 100 |
|
THIRD YEAR |
||||
|
FIFTH SEMESTER |
||||
| SUBJECT | Exam Duration | External Marks | Internal Marks | Total Marks |
| Core Major |
3 |
75 |
25 |
100 |
| Advanced Food Production | ||||
| Food & Beverage Service – III | 3 | 75 | 25 | 100 |
| Allied I |
3 |
75 |
25 |
100 |
| Front Office Management | ||||
| Accommodation Management | 3 | 75 | 25 | 100 |
| Allied II |
3 |
75 |
25 |
100 |
| Food and Beverage Management-II | ||||
| Principles of Management | 3 | 75 | 25 | 100 |
| Skill Based Subject |
3 |
75 |
25 |
100 |
| Hotel Law | ||||
| Event Management | 3 | 75 | 25 | 100 |
|
Environmental Studies |
3 |
75 |
25 |
100 |
|
SIXTH SEMESTER |
||||
| SUBJECT | Exam Duration | External Marks | Internal Marks | Total Marks |
| Core Major |
6 |
60 |
40 |
100 |
| Advanced Food Production Practical | ||||
| Food and Beverage Service Practical – | 3 | 60 | 40 | 100 |
| III | ||||
| Allied I |
3 |
60 |
40 |
100 |
| Front Office Management Practical | ||||
| Accommodation Management Practical | 3 | 60 | 40 | 100 |
| Allied II |
3 |
75 |
25 |
100 |
| Hotel Economics & Entrepreneurship | ||||
| Human Resource Management | 3 | 75 | 25 | 100 |
| Skill Based Subject |
3 |
75 |
25 |
100 |
| Canning and Preservation | ||||
| Hotel Information Technology | 3 | 75 | 25 | 100 |
| Hotel Information Technology Practical | 3 | 60 | 40 | 100 |
| Value education | 3 | 75 | 25 | 100 |