B.Sc in Hospitality and Catering Management
Admissions Criteria
General Entry:
10+2 or equivalent in any discipline
OR
3 years Diploma from any state board or equivalent certificate from any recognized university.
Lateral Entry:
Lateral entry to 3rd semester:
10+2 or equivalent and one year Diploma/certificate programme in Hotel Management from an institution affiliated to a Technical Board or university.
OR
3 years Diploma from any state board or equivalent certificate from any recognized university with one year experience in Hotel/resort management.
Genera Exit:
After successful completion of all the six semesters the candidate will be eligible to obtain the
degree of B.Sc Bachelor of Science in Hospitality and catering management.
Lateral Exit:
a) After successful completion of the first two semesters, the candidate will be eligible to obtain a certificate in Hospitality and catering Management .
b) After successful completion of the first four semesters, the candidate will be eligible to obtain a Diploma in Hospitality and catering management .
Programme Structure:
I Semester
Subject code
|
Subject |
Credits |
BHCM-1 |
Introduction to Hospitality Management
|
3 |
BHCM-2 |
Front office Operations |
3 |
BHCM-3 |
Communicative English |
3 |
BHCM-4 |
Accommodation Operations |
3 |
BHCM-5 |
Accommodation Operations Lab
|
2 |
BHCM-6 |
Front office operations Lab-I |
2 |
Total credits: 16 |
II Semester
Subject code
|
Subject |
Credits |
BHCM-7 |
Environmental Studies |
3 |
BHCM-8 |
Hospitality information systems |
3 |
BHCM-9 |
HR Management |
3 |
BHCM-10 |
Entrepreneurship development programme
|
3 |
BHCM-11 |
Hospitality information systems lab
|
2 |
BHCM-12 |
Front Office Operation Lab-II |
2 |
Total credits: 16 |
III Semester
Subject code
|
Subject |
Credits |
BHCM-13 |
Computer Applications |
3 |
BHCM-14 |
Accounting with Tally |
3 |
BHCM-15 |
Introduction to Internet worldwide web
|
3 |
BHCM-16 |
Food Production Theory |
3 |
BHCM-17 |
Accommodation operations Lab |
2 |
BHCM-18 |
Tally Lab |
2 |
Total credits: 16 |
IV Semester
Subject code
|
Subject |
Credits |
BHCM-19 |
Food Production and Bakery maintenance
|
3 |
BHCM-20 |
Food and Beverage Services |
3 |
BHCM-21 |
Food and Nutrition |
3 |
BHCM-22 |
Hospitality and Hotel law |
3 |
BHCM-23 |
Food Production and Bakery
Maintenance Lab-I |
2 |
BHCM-24 |
Food and Beverage services Lab-I
|
2 |
Total credits: 16 |
V Semester
Subject code
|
Subject |
Credits |
BHCM-25 |
Principles of Management |
3 |
BHCM-26 |
Sales and Marketing Management
|
3 |
BHCM-27 |
Cultural heritage of India |
3 |
BHCM-28 |
Tourism and Travel Management
|
3 |
BHCM-29 |
Food production and Bakery maintenance Lab-II
|
2 |
BHCM-30 |
Food and Beverage services Lab-II
|
2 |
Total credits: 16 |
VI Semester
Subject code
|
Subject |
Credits |
BHCM-31 |
Hospitality in Catering |
3 |
BHCM-32 |
House Keeping |
3 |
BHCM-33 |
Project (On the job training for 240 Hours)
|
10 |
Total credits: 16 |
SCHEME OF EXAMINATION
a) Theory Subjects:
Internal Assessment (Based on 2 assignments) 20 marks
Term-end University Examination 80 marks
Total 100 marks
b) Practical:
Internal Assessment (Based on 2 tests) 20 marks (For each practical)
Term-end University Examination 80 marks (One examination for each practical in a semester)
Total 100 marks
c) Project:
Internal Assessment 100 marks
University Examination 300 marks
Total 400 marks
Pattern of Question paper
The pattern of question paper for the term end examination is as follows:
The question paper will consist of 3 parts.
Part A – 20 Marks; will have compulsory objective type questions/shortanswer questions, carrying 1/2 marks each (6x2 marks+1x8 marks).
Part B –30 Marks; candidate has to answer any 6 questions out of 8questions, each carrying 5 marks.
Part C –30 marks; candidate has to answer any 3 questions out of 5questions, each carrying 10 marks.
Minimum required for Pass
Theory/Practical/Project - 32 out of 80 marks in termend examination and 40 out of 100 marks including internal assessment marks.
Results:
Declaration of Classes
Distinction |
More than 70 percent |
I Class |
More than or equal to 60% but less than 70% Marks
|
II Class |
More than or equal to 50% but less than 60% Marks
|
Pass |
More than or equal to 40% but less than 50% Marks
|
|
