University Affiliation
Savitribai Phule Pune University
Eligibility
A student with 50% marks (45% for reserved category) in the 12th from any stream
Duration of Program
3 years (Semester pattern)
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Top BSc Hospitality Studies College in Pune
Objective
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.
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Program Outline
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.
Semester I
| Code | Subject Title |
|---|---|
| HS 101 | Food Production – I |
| HS 102 | Food & Beverage Service – I |
| HS 103 | Housekeeping Operations – I |
| HS 104 | Front Office Operations – I |
| HS 105 | Food Production – I (Practical) |
| HS 106 | Food &Beverage Service – I (Practical) |
| HS 107 | Housekeeping Operations – I (Practical) |
| HS 108 | Front Office Operations – I (Practical) |
| HS 109 | Development of Generic Skills |
Semester II
| Code | Subject Title |
|---|---|
| HS 201 | Food Production – II |
| HS 202 | Food & Beverage Service – II |
| HS 203 | Housekeeping Operations – II |
| HS 204 | Front Office Operations – II |
| HS 205 | Food Production – II (Practical) |
| HS 206 | Food & Beverage Service – II (Practical) |
| HS 207 | Housekeeping Operations – II (Practical) |
| HS 208 | Front Office Operations – II (Practical) |
| HS 209 | French |
Semester III
| Code | Subject Title |
|---|---|
| HS 301 | Food Production – III |
| HS 302 | Food & Beverage Service – III |
| HS 303 | Accommodation Operations – I |
| HS 304 | Food Production – III (Practical) |
| HS 305 | Food & Beverage Service – III (Practical) |
| HS 306 | Accommodation Operations – I (Practical) |
| HS 307 | Environmental Science – I |
| HS 308 | Communication Skills – I |
Semester IV
| Code | Subject Title |
|---|---|
| HS 401 | Industrial Training |
Semester V
| Code | Subject Title |
|---|---|
| HS 501 | Advanced Food Production – I |
| HS 502 | Advanced Food & Beverage Service – I |
| HS 503 | Advanced Accommodation Operations – I |
| HS 504 | Advanced Food Productions I (p) |
| HS 505 | Advanced Food & Beverage Service – I (p) |
| HS 506 | Advanced Accommodation Operations I (p) |
| HS 507 | Communication Skills II |
| HS 508 | Basic Accountancy Skills |
Semester VI
| Code | Subject Title |
|---|---|
| HS 601 | Research Project |
| HS 602 | Advanced Food Productions – II |
| HS 603 | Advanced Food& Beverage Service – II |
| HS 604 | Advanced Accommodation Operations II |
| HS 605 | Advanced Food Productions – II (p) |
| HS 606 | Advanced Food & Beverage Service – II (p) |
| HS 607 | Advanced Accommodation Operations II |
| HS 608 | Entrepreneurship Development |
| HS 609 | Principles Of Management |
| HS 610 | Tourism Operations |
| HS 611 | Hotel Related Law |
| HS 612 | Food Science |
How to Apply
A student with 50% marks (45% for reserved category) in the 12th from any stream – Science, commerce, Arts or MCVC with bridge course. Students who are not from the science stream will have to undergo a four week bridge course which will be conducted by the college.