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3-Year B.Sc. in Hospitality Administration

The three year program equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality sector and also involves in-depth laboratory work for students to acquire knowledge and skill standards in all areas such as the core department of a hotel related to Food Production, Food and Beverage Management and Catering operations, General Management, Tourism Marketing, Human Resource Management, and Finance.

  • Job Oriented Certifications.
  • A bridge between industry’s requirement and present education system.
  • Global Exposure.
  • On-the-Job Training/ Industrial exposure for 20-22 weeks in the 5th Semester, divided into four/five weeks in the four key areas of Food Production, Food & Beverage Service, Accommodation Operations and Front Office.
  • Operations in a reputed hotel.
  • Development of Holistic Personality.
  • Overall performance jointly evaluated by the University and Industry.
  • Better career opportunities for the students than conventional graduates and post graduates.

Program Contents and Academic Framework

During the first year of Hospitality Administration, the student will develop an overview of Hotel administration, its environment and management with essential skills and tools necessary for running a hotel successfully. This provides the foundations that prepare the students to take on more challenging advanced modules in the second and the third year of the degree program.

The advanced modules focus on a closer examination of the operations of the hotel industry, particularly on the use and management of key resources, such as people, finance and IT, from a strategic perspective. With hands on training in the labs for food production and service. The front office and housekeeping department too have their element of practical during the two year program on campus.

The third year would focus mainly with hands on job training in the industry.

  • Understand the scope and historical traditions of the hospitality industry, and describe the full range of career opportunities available.
  • Demonstrate knowledge and application of professional guest service skills and attitudes.
  • Use computers as a tool to address management challenges in the areas of marketing, guest service, cost control, and human resource management.
  • Demonstrate a familiarity with the day-to-day operational procedures of a typical hotel or restaurant property.
  • Demonstrate basic familiarity with the proper use and care of common kitchen & dining room equipment.
  • Apply cost control concepts and develop appropriate systems and tools for the day-to-day management and operations of lodging or food service business.
  • Convert financial data and operational reports into management action plans.
  • Demonstrate knowledge of proper sanitation & safety procedures for food service and lodging applications.
  • Apply advertising, promotional and direct sales techniques to the marketing of tourism products and special events.

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