ELIGIBILITY CRITERIA

Minimum 45% for GENERAL Category & Minimum 40% for RESERVED Category in H.S.C. (Arts / Commerce / Science) or its equivalent in aggregate. B.SC.(H.S) is a three year full time Degree Affi liated to University of Mumbai.

PASSING STANDARDS

  • Internal Assessment :- min 10 out 25
  • Theory Paper :- min 30 out of 75
  • Total marks : min 40 out of 100

SYLLABUS

SEM 1

SEM 2
1 Food Production & Patisserie I 1 Food Production & Patisserie II
2 Food & Beverage Service I 2 Food & Beverage Service II
3 Front Office I 3 Front Office II
4 Housekeeping I 4 Housekeeping II
5 Rooms Division Management (Practical) – I 5 Rooms Division Management (Practical) – II
6 Communication Skills I (English & French) 6 Communication Skills II (English & French)
7 Information Technology 7 Principles of Hotel Accountancy
8 Food Safety & Nutrition 8 Principles of Management

SEM 3

SEM 4
1 Food Production & Patisserie III 1 Food Production & Patisserie III
2 Food & Beverage Service III 2 Food & Beverage Service III
3 Front Office III 3 Front Office III
4 Housekeeping III 4 Housekeeping III
5 CULT Rooms Division Management (Practical) – III 5 Rooms Division Management (Practical) – III
6 Hotel Accountancy & Cost Control 6 Hotel Accountancy & Cost Control
7 Hospitality Law & Human Resource Management 7 Hospitality Law & Human Resource Management
8 Management Information System in Hospitality Industry 8 Management Information System in Hospitality Industry

SEM 5

SEM 6
1 Food Production & Patisserie 1 Organizational Behavior
2 Food & Beverage Operations Management 2 Strategic Management
3 Front Office 3 Event Planning, Marketing & Management
4 Housekeeping 4 Advanced Housekeeping
5 Rooms Division Management (Practical) 5 Advanced Food Production
6 Corporate English 6 Services Marketing
7 Environmental & Sustainable Tourism 7 Financial Management