BSc Catering Science and Hotel Management Syllabus and Subjects
BSc Catering Science and Hotel Management Syllabus includes food production, Culinary Arts, Housekeeping Aesthetics, Food Science, and Nutrition, Front Office Management which trains students to get skilled and knowledgeable for getting various career opportunities in the hospitality industry and other various industries in public and private sectors which makes the BSc Catering Science and Hotel Management job scope quite prospective for the graduates.
Table of Contents
- Semester Wise BSc Catering Science and Hotel Management Syllabus
- BSc Catering Science and Hotel Management Subjects
- BSc Catering Science and Hotel Management Course Structure
- BSc Catering Science and Hotel Management Teaching Methodology and Techniques
- BSc Catering Science and Hotel Management Projects
- BSc Catering Science and Hotel Management Books
Semester Wise BSc Catering Science and Hotel Management Syllabus
BSc Catering Science and Hotel Management course mainly focuses on the various aspects of hospitality and hotel management-related areas of study with an emphasis on catering science. The BSc Catering Science and Hotel Management curriculum consists of six semesters over the span of three years.
The following are the BSc Catering Science and Hotel Management syllabus with semester-wise subjects:
BSc Catering Science and Hotel Management First Year Syllabus
The table below contains the list of BSc Catering Science and Hotel Management subjects in the first year:
|
Semester I |
Semester II |
|
Communication Skills |
Communication II |
|
Front office operation |
Accommodation Operation |
|
Foundation course in food production |
Health Hygiene |
|
Foundation course in food beverage service |
Food and Beverage Service Practical |
|
Nutrition food science |
Accommodation Practical |
BSc Catering Science and Hotel Management Second Year Syllabus
The table below contains the list of BSc Catering Science and Hotel Management subjects in the second year:
|
Semester III |
Semester IV |
|
Quality food production |
Food Safety |
|
Principles of management |
Beverage operations practical |
|
Beverage operations |
Front office operation practical |
|
Principles of accounting |
Accommodation operation practical II |
|
Hotel maintenance |
Hotel maintenance practical |
|
Environmental studies |
Industrial exposure training |
BSc Catering Science and Hotel Management Third Year Syllabus
The table below contains the list of BSc Catering Science and Hotel Management subjects in the third year:
|
Semester V |
Semester VI |
|
Advanced food production |
Front office management |
|
Advance beverage services |
Research methodology |
|
Human Resource Management |
Marketing sales management |
|
Facility planning |
Applications of computer |
|
Hotel law |
Applications of computer practical |
|
Hotel financial management |
Project Work |
|
Interdisciplinary |
Industrial Training (For a period of 90 days) |
BSc Catering Science and Hotel Management Subjects
The BSc in Catering Science and Hotel Management enables talented individuals to work in large multinational hotel/hospitality service corporations and indigenous hotel conglomerates as an assistant manager or culinary expert, as well as in several private catering service centers in a higher job role due to their experience and technical knowledge of the subjects.
Below is a list of the core subjects that are introduced to students through the coursework:
- Principles of management
- Basic food production
- Health and Hygiene
- Hotel maintenance
- Facility planning
- Hotel law
BSc Catering Science and Hotel Management Course Structure
The BSc Catering Science and Hotel Management course comprises six semesters over three years. The course introduces students to all essential hotel management, catering, and hospitality topics. The course outline is as follows:
- VI Semesters
- Core Subjects
- Assessments
- Practicals
- Industrial Training
BSc Catering Science and Hotel Management Teaching Methodology and Techniques
The BSc Catering Science and Hotel Management course employs traditional classroom-based teaching strategies that encourage students to clarify any questions they may have. The following are general teaching methodologies and techniques:
- Lectures
- Practical Sessions
- Seminars
- Group Discussions
- Internships
BSc Catering Science and Hotel Management Projects
The students' chosen specialization decides the BSc Catering Science and Hotel Management project topics. The instructors use these projects to evaluate the student's knowledge of the subject matter. Some of the most popular topics chosen by students are listed below:
- Courses On Food Poison Among Catering Establishments
- Self-service Technology In Hotel Reception
- The Use Of Contemporary Technology In The Administration Of Hospitality Outfit
- Strategic Communication And Public Relations' Impact On Hotel Management
BSc Catering Science and Hotel Management Books
Books may be an excellent investment for students pursuing a BSc Catering Science and Hotel Management degree, as they can help them study their specialization in great detail. Following is a list of popular BSc Catering Science and Hotel Management textbooks that students can purchase:
|
Name of Book |
Author |
|
The Heart of Hospitality |
Micah Solomon |
|
Be our Guest: Perfecting the Art of Customer Service |
The Disney Institute and Theodore Kinni |
|
Hotel Management: Understanding the Hospitality Industry |
Jason Allan Scott |
|
Setting the Table: The Transforming Power of Hospitality in Business |
Daniel Meyer |
|
7 EASY Ways to Show Your Employees YOU Care! |
Jokima Hiller |
Top Hotel Management Entrance Exams
Result Date: Mar 22, 2024
