Suryadatta Education Foundation’s

Suryadatta College of
Hospitality Management & Travel Tourism (SCHMTT)


Quality Education and Holistic Development for Assured Success in Corporate World at Affordable Fees
ISO 9001 : 2008 Certified Institutes & Accredited by NVT - QC, ANAB & IAF
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B.Sc (Hospitality Studies) / B.Sc(HS)

The B.Sc-(Hospitality Studies) / B.Sc(HS) Program is a 3 year Bachelors Degree Program affiliated to the Savitribai Phule Pune University. The Program is designed to empower the student for immediate employment on passing out. It is a fine blend of Theory & Practical. with emphasis on Communication Skills and Interpersonal Skills. The Program also includes Management subjects in relation to Hospitality, thus preparing the students to be future Managers and leaders of the Hospitality Industry. A student with minimum 50% marks (45% for reserved category in the 12th from any stream - Arts, Science or Commerce, is eligible for enrolling in this program.

Objective
The objective of the B.Sc (Hospitality Studies) / B.Sc(HS) Program is to train the students to be efficient hospitality professionals. The Program is designed keeping in mind the needs of the Industry for well trained professionals who will be able to work as per the set standards. The Management subjects included in the curriculum prepare the students to be future managers & leaders of the hospitality industry.

The Program includes a semester of industrial internship. Seminars conducted by industry experts and visits to the industry prepare the students for their future career.

B.Sc (Hospitality Studies) / B.Sc(HS) Program Outline

FY

First Year 
Code Subject Title
HS 101 Fundamentals of Food Production Principles
HS 102 Fundamentals Food & Beverage Service Methodology
HS 103 Rooms Division Techniques
HS 104 Tourism Operations
HS 105 Food Science
HS 106 Principles of Nutrition
HS 107 Communication Skills (English/French)
HS 108 Information Systems
HS 109 Fundamentals of Food Production Principles  (HS) (Practical)
HS 110 Fundamentals Food & Beverage Service Methodology (HS) (Practical)
HS 111 Rooms Division Techniques (HS) (Practical)
HS 112 A Information Systems (Practical)
HS 112 B Communication Skills (English/French) (ORAL)
  Physical Education

 

SY Semester-I

Second Year Semester - I
Code Subject Title
HS 201 Principles of Quantity Food Production
HS 202 Beverage Services Methodology
HS 203 Accommodation Techniques
HS 204 Principles of Management
HS 205 Basic Principles of Accounting
HS 206 The Science of Hotel Engineering
HS 207 Principles of Quantity Food Production (Practical)
HS 208 Beverage Services Methodology (Practical)
HS 209 Accommodation Techniques (Practical)
  Environmental Science

SY Semester-II

Second Year Semester - II
Code Subject Title
HS 210 Industrial Training (16 Weeks)
HS 211 Project Report

TY Semester-III

Third Year Semester - III
Code Subject Title
301 Principles of Advanced Food Production
302 Food & Beverage Service Techniques & Mgt.
303 Accommodation operations Techniques
304 Hotel Accounting Procedures
305 Hospitality Marketing Management
306 Hotel Law Practices
307 Advanced Food Production system (Practical)
308 Food & Beverage Service Techniques & Mgt. (Practical)
309 Accommodation operations Techniques (Practical)

TY Semester-IV

Third Year Semester - IV
Code Subject Title
310 Principles of International Cuisine
311 Advanced Food Services Techniques & Management
312 Spl. Accommodation Management
313 Total Quality Management
314 Human Resource Management
315 Entrepreneurship Development
316 Principles of International Cuisine (Practical)
317 Advanced Food Services Techniques & Management (Practical)
318 Spl. Accommodation Management (Practical)

Note:Course curriculum is as on 15th June 2017. Subject to change if any by the competent authority.