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Bachelor of Science in Hospitality and Hotel Administration

program-details

The B.Sc. Hospitality and Hotel Administration programme is designed to develop competent hospitality professionals equipped with managerial, technical, and interpersonal skills required in the global hospitality industry. The curriculum integrates theoretical knowledge with practical training in hotel operations, tourism, food production, bakery and confectionery, accommodation management, customer service, and hospitality technology. The programme emphasizes professional ethics, sustainability, innovation, and industry-oriented learning to prepare graduates for diverse career opportunities in hotels, resorts, restaurants, cruise lines, airlines, event management companies, and allied hospitality sectors.

Industry Immersion

The programme incorporates extensive industry exposure through practical laboratory training, industrial visits, internships, live projects, guest lectures by industry experts, and hands-on learning experiences in hospitality operations. Students gain real-world experience in food production, food and beverage service, front office operations, housekeeping management, and hospitality entrepreneurship.

eligibility criteria

10+2 or equivalent examination in any stream with English as a compulsory subject from a recognized Board/University, securing at least 50% aggregate marks.

Admission criteria

Merit in CT-SET, subject to fulfilling eligibility criteria.

Duration

3 Years

related program

Curriculum

1ST SEMESTER SUBJECTS

Introduces students to the basic principles, organization, equipment, tools, and operations of a professional kitchen.

Provides practical exposure to basic kitchen operations, tools, equipment, mise en place, and fundamental cooking techniques.

Introduces the principles, organization, functions, and operations of food and beverage service departments.

Develops practical skills in basic food and beverage service operations and table preparation.

Introduces the fundamental functions and operations of front office and accommodation departments.

Provides practical training in front office and accommodation operations through demonstrations and simulations.

Develops knowledge and skills related to safe food handling, personal hygiene, sanitation, and food safety practices.

Develops students' basic English language and communication skills required for academic and professional environments.

Introduces the fundamental concepts of entrepreneurship, innovation, creativity, and opportunity recognition.

Introduces the principles of physical fitness, healthy lifestyles, wellness, and sports nutrition.

Introduces fundamental human values, ethical principles, self-awareness, and responsible behaviour in personal and professional life.

2ND SEMESTER SUBJECTS

Builds upon fundamental kitchen knowledge by introducing advanced cooking methods, food preparation techniques, menu planning, and kitchen operations.

Provides practical training in advanced food preparation, cooking techniques, presentation, and kitchen production procedures.

Extends knowledge of food and beverage service through advanced service methods, menu knowledge, meal types, and beverage operations. .

Develops practical competence in advanced food and beverage service techniques through hands-on training and simulated service situations.

Builds on basic front office and accommodation operations by covering advanced reservations, guest services, billing, check-out, room management, and interdepartmental coordination.

Provides practical exposure to front office and accommodation procedures through role plays, simulations, and operational exercises.

Enhances students' communication skills through advanced practice in speaking, listening, reading, and writing.

Introduces students to environmental concepts, natural resources, ecosystems, biodiversity, pollution, and sustainable development.

Develops essential employability and workplace skills required for successful professional performance.

Introduces the concepts, importance, and legal framework of intellectual property rights, including patents, trademarks, copyrights, and designs.

Builds upon entrepreneurial concepts by focusing on opportunity development, business planning, innovation, and entrepreneurial decision-making.

3RD SEMESTER SUBJECTS

Introduces the diverse culinary traditions, ingredients, cooking methods, and food cultures of major regions of India.

Provides hands-on training in the preparation, presentation, and service of traditional dishes from different regions of India.

Develops comprehensive knowledge of food and beverage service operations, including restaurant organization, menu planning, service procedures, cost control, and guest relations.

Provides practical training in professional food and beverage service operations through simulated and real-service activities.

Introduces the integrated operations of front office and housekeeping departments and their role in effective hotel management.

Provides practical exposure to front office and housekeeping procedures through demonstrations, simulations, and operational exercises.

Introduces the principles and procedures of first aid for managing common injuries, accidents, and medical emergencies.

Introduces basic French language skills and hospitality-specific vocabulary for professional communication.

Develops advanced entrepreneurial competencies through business ideation, opportunity evaluation, business planning, innovation, and venture development.

Provides opportunities for students to pursue online courses and certifications in specialized or emerging areas of hospitality, tourism, and related disciplines.

Introduces students to an additional Indian or foreign language to enhance their linguistic and intercultural communication abilities.

Modern Indian Languages
  1. Basic French
  2. Basic Korean
  3. Basic Spanish
  4. Basic Hindi
  5. Basic Punjabi
  6. Basic Urdu

4TH SEMESTER SUBJECTS

Provides students with hands-on industry experience by exposing them to real-world operations in hotels, restaurants, resorts, airlines, and tourism organizations.

5TH SEMESTER SUBJECTS

introduces the legal principles, regulations, and statutory requirements governing the hospitality industry.

International Cuisines
This course develops knowledge and practical skills in the preparation, presentation, and service of major international cuisines.

Art of Baking
This course introduces students to the principles, techniques, ingredients, equipment, and processes involved in baking and confectionery.

International Cuisines Lab
This practical course provides hands-on training in the preparation and presentation of selected international cuisines.

Art of Baking Lab
This practical course provides hands-on experience in baking and confectionery operations. Students practice the preparation of breads, cakes, pastries, cookies, desserts, and related products using appropriate ingredients, equipment, and techniques.

Food & Beverage Management
This course develops managerial knowledge and skills required for effective food and beverage operations.

Bar Management
This course introduces the principles and practices of managing bar operations in hospitality establishments.

Food & Beverage Management Lab
This practical course provides hands-on training in managing food and beverage operations.

Bar Management Lab
This practical course develops operational and managerial skills through hands-on bar activities.

Hotel Engineering & Maintenance
This course provides an understanding of engineering systems, utilities, equipment, and maintenance practices essential for hotel operations.

Principles of Hospitality Management
This course introduces the fundamental principles and practices of hospitality management. management, guest service, communication, leadership, quality management, and emerging trends.

Explores the relationship between Indian festivals, traditional food, cultural heritage, and tourism experiences.

Introduces concepts and techniques for managing stress, developing emotional resilience, and maintaining personal well-being.

Develops advanced entrepreneurial skills related to venture planning, business development, innovation, financial awareness, and strategic decision-making.

Provides opportunities for students to pursue online courses and certifications in specialized or emerging areas of hospitality, tourism, and related disciplines.

Introduces the principles of disaster preparedness, risk assessment, mitigation, response, and recovery.

6TH SEMESTER SUBJECTS

This course provides an understanding of human resource management practices in the hospitality industry. It covers human resource planning, recruitment, selection, training and development, performance appraisal, compensation, employee relations, motivation, and retention.

This course introduces the fundamental concepts and processes of research in hospitality and tourism.

This course develops advanced culinary knowledge and skills required for professional food production operations.

This practical course provides hands-on training in advanced food production techniques and professional kitchen operations.

This elective provides students with an opportunity to develop specialized knowledge and skills in an area of hospitality relevant to their academic interests and career aspirations.

Banquet and Restaurant Operations Management
This course develops advanced knowledge and managerial skills required for effective banquet and restaurant operations.

Room Division Operations Management
This course focuses on the management of room division operations, particularly front office and housekeeping functions.

This elective provides students with an opportunity to develop specialized knowledge and skills in an area of hospitality relevant to their academic interests and career aspirations.

Banquet and Restaurant Operations Management Lab
This practical course provides hands-on experience in managing banquet and restaurant operations.

Room Division Operations Management Lab
This practical course provides hands-on training in room division operations.

This elective provides students with an opportunity to develop specialized knowledge and skills in an area of hospitality relevant to their academic interests and career aspirations.

CRM in Hospitality
This course develops an understanding of Customer Relationship Management (CRM) practices in the hospitality industry.

Event Management
This course introduces the principles and practices of planning, organizing, executing, and evaluating events in the hospitality and tourism industry.

This course develops an entrepreneurial mindset by encouraging creativity, innovation, opportunity identification, problem-solving, and business-oriented thinking.

Provides opportunities for students to pursue online courses and certifications in specialized or emerging areas of hospitality, tourism, and related disciplines.

fees

Details

Amount

Programme Fees (per Semester)

₹65000

Examination Fees

₹3000

International Fees (per Year)

Not Applicable

Fee Slab

Slab >=60% - 74.99% >=75% - 89.99% >=90% & Above
Fee ₹60000 ₹55000 ₹50000

Students can avail these slots depending on the marks they have scored. Each slot reflects a different academic range, helping students understand where they stand and what benefits they qualify for.

Programme Outcomes

  1.  Demonstrate comprehensive knowledge of hospitality and hotel operations across core departments.
  2. Apply technical and practical skills to perform hospitality operations effectively.
  3. Utilize managerial and supervisory competencies in hospitality organizations.
  4. Analyze and solve operational challenges using appropriate hospitality practices.
  5. Integrate contemporary trends, technologies, and sustainable practices in hospitality and tourism.
  6. Communicate effectively with guests, colleagues, and stakeholders in multicultural environments.
  7. Work collaboratively as a team member and demonstrate leadership abilities in hospitality settings.

Programme Specific Outcomes

  1. Apply technical, operational, and analytical skills in hospitality and hotel management.
  2. Utilize managerial, financial, digital, and technological competencies in hospitality operations.
  3. Manage diverse teams and deliver customer-centric services in multicultural environments.
  4. Evaluate and improve operational systems and service quality in hospitality organizations.

Infrastructure

Advanced Training Restaurant

Advanced Training Restaurant

The Advanced Training Restaurant at SOHMAT, CT University features a modern, industry- aligned setup designed to replicate contemporary hospitality environments. Equipped with smart service systems, elegant table settings and a professionally designed dining space, it offers students a real-time learning experience....

Airlines Lab

Airlines Lab

The Airlines Lab at SOHMAT, CT University is a modern, simulation-based training facility designed to prepare students for careers in the aviation and hospitality sectors. Equipped with aircraft mock-up seating, in-flight service trolleys, grooming stations, and safety demonstration kits, the lab replicates a real c...

Basic Training Restaurant

Basic Training Restaurant

The Basic Training Restaurant at SOHMAT, CT University is a foundational learning space designed to introduce students to the core principles of food and beverage service. Featuring a well-structured and practical setup, it allows learners to understand basic service techniques, table laying, hygiene standards, and...

Front Office Lab

Front Office Lab

The Front Office Lab at SOHMAT, CT University is a modern, simulation-based facility designed to replicate a real hotel reception environment for live learning. Featuring a professionally designed reception area, lobby setup, the lab enables students to practice check-in and check-out procedures, guest handling, and...

Housekeeping Lab

Housekeeping Lab

The Housekeeping Lab at SOHMAT, CT University is a modern, well-equipped training facility designed to simulate real hotel housekeeping operations. Featuring model guest rooms, linen rooms, and cleaning equipment aligned with industry standards, the lab provides hands-on experience in room maintenance, bed-making, s...

Model Guest Room

Model Guest Room

The Model Guest Room at SOHMAT, CT University is a modern, fully equipped training facility designed to simulate real hotel accommodation standards. Featuring contemporary interiors, smart room amenities, and ergonomic design, it provides students with hands-on experience in housekeeping operations and guest room ma...

Quantity Kitchen

Quantity Kitchen

The Quantity Kitchen at SOHMAT, CT University is a modern training facility designed to simulate large-scale food production environments. Equipped with advanced equipment such as steam-jacketed kettles, bulk cooking ranges, it enables students to gain hands-on experience in mass catering operations. The kitchen emp...