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
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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