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B Sc Hospitality Science

B Sc Hospitality Science

Bachelor of Science in Hospitality Science

(B.Sc in HS)

Bachelor of Science in Hospitality Science is a 3-year full time graduation course, the eligibility for which is a Higher Secondary Certificate (10+2) qualification with a minimum of 50% marks in any stream. The program is spread over 3 years, divided into 6 semesters of six months each. The course is best suited for those who are seeking a career in the hospitality and services sector. A hospitality studies student will be taught the process of dealing in reception and treatment of guests.

Job Positions

Hospitality Executive, Catering Officer, Manager & Supervisor, Cabin Crew Hostess/Host, Field Supervisor, Marketing Manager, Catering Supervisor & Assistant, Manager and/or Supervisor, etc.

Top Recruiting Companies

Tourism Industry, Hotels/Restaurants, Airlines, Cruise Ships, Tourism Industry, Retail Industry, Colleges/Universities, etc.

What is it?

This hospitality management degree has been designed to offer to eligible students the knowledge of management of food, beverage, and accommodation along with general management. It will help the candidates to get the technical and operational perspectives required for functioning in the hospitality and services sector.

The course also provides a comprehensive and in-depth laboratory work for students to gain the knowledge and the required skill standards for functioning of the core departments of any hotel related to food and beverage production and management, catering operations, general management, human resource management, finance management, tourism marketing, among others.

Syllabus

SYLLABUS FOR B. Sc. (HOSPITALITY SCIENCE)

FIRST SEMESTER

 

 

SUBJECT

Group I

Course papers

Food Production – I

Food & Beverage Service – I

Front Office Management – I

Food Production Practical – I

Food & Beverage Service Practical – I

Front Office Management Practical – I

Group II

Elective papers

Food Hygiene & Sanitation

Group III

Foundation course

English - I

French – I

Constitution of India

Group IV

EC & CC

EC & CC

SECOND SEMESTER

 

 

SUBJECT

Group I

Course papers

Food Production – II

Food & Beverage Service – II

Accommodation Operation I

Food Production Practical –II

Food & Beverage Service Practical – II

Accommodation Operation Practical – I

Group II

Elective papers

Nutrition & Food Science

Group III

Foundation course

English – II

French – II

Human Rights

Group IV

EC & CC

EC & CC

THIRD SEMESTER

 

 

SUBJECT

Group I

Course papers

Food Production – III

Food & Beverage Service – III

Front Office Management – II

Food Production Practical – III

Food & Beverage Service Practical – III

Front Office Management Practical – II

Group II

Elective papers

Hotel Accounting

Group III

Foundation course

English – III

French – III

Gender and Equity

Group IV

EC & CC

EC & CC

FOURTH SEMESTER

 

 

SUBJECT

Group I

Course papers

Food Production – IV

Food & Beverage Service – IV

Accommodation Operations - II

Food Production Practical – IV

Food & Beverage Service Practical – IV

Accommodation Operation Practical – II

Group II

Elective papers

Facility Management

Group III

Foundation course

English – IV

French – IV

Environmental Studies

Group IV

EC & CC

EC & CC

FIFTH SEMESTER

 

 

SUBJECT

Group I

Course papers

Food Production – V

BHSHSC 332 Food & Beverage Service Management

BHSHSC 333 Front Office Management

BHSHSC 334 Room Division Management

BHSHSC 335 Hospitality Information Systems

BHSHSC336 Tourism Management

BHSHSP337 Food Production Practical –V

BHSHSP338 Food & Beverage Service Practical – V

BHSHSP339 Hospitality Information System Practical

 SIXTH SEMESTER

 

 

SUBJECT

Group I

Course papers

Project Work / Industrial Practicum

 

 

 

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