About the Course

The B.Sc. Hotel Management & Catering Science programme is designed to provide comprehensive education in hospitality operations, food production, service management, and hotel administration. The course integrates theoretical knowledge with extensive practical exposure to hospitality environments.

The programme prepares students for supervisory and managerial roles in hospitality, tourism, and service-oriented industries.

About the Curriculum

The curriculum is framed under the autonomous academic structure and is periodically updated to align with industry standards and global hospitality practices. It emphasizes operational efficiency, service excellence, and managerial skills.

Key areas of study include:

• Principles of Hotel Management
• Food Production and Culinary Arts
• Food & Beverage Service
• Front Office Operations
• Housekeeping Management
• Hospitality Accounting
• Hotel Law and Ethics
• Tourism and Travel Management
• Hospitality Marketing and Customer Relations

Practical sessions, industrial exposure, internships, and projects form a core component of the curriculum, ensuring strong professional readiness.

Vision of the Department

To develop competent, service-oriented hospitality professionals with strong operational skills, leadership qualities, and ethical values.

Mission of the Department

• To provide industry-relevant education in hotel management and catering science
• To promote hands-on training through practical labs and real-time exposure
• To develop service excellence, teamwork, and leadership skills
• To prepare students for professional careers and entrepreneurship in hospitality
• To instill discipline, professionalism, and customer-focused values

Laboratory & Practical Facilities

The Department of Hotel Management & Catering Science is supported by well-equipped practical laboratories designed to simulate real hospitality environments.

Food Production Laboratory

• Facilities for culinary training and food preparation
• Equipment for bakery and kitchen operations

Food & Beverage Service Laboratory

• Training setup for service styles and customer handling
• Tools for table service and hospitality etiquette

Housekeeping Laboratory

• Equipment for room maintenance and housekeeping practices
• Training in cleanliness, hygiene, and operational standards

These facilities provide students with practical exposure to hotel operations and service management.

Eligibility Criteria

Candidates seeking admission to the B.Sc. Hotel Management & Catering Science programme must have:

• Successfully completed Higher Secondary (10+2) or equivalent
• Interest in hospitality, service management, and customer relations
• Fulfilled eligibility norms prescribed by the institution and university

Admissions are based on merit and institutional admission guidelines.

Learning Outcomes

Upon completion of the programme, students will be able to:

• Manage hotel and catering operations efficiently
• Apply professional service standards in hospitality environments
• Demonstrate culinary, service, and housekeeping skills
• Understand hospitality marketing and customer relationship management
• Exhibit leadership, teamwork, and professional ethics

Career Opportunities

Graduates of B.Sc. Hotel Management & Catering Science can pursue careers in:

• Hotel Operations Executive
• Front Office Executive
• Food & Beverage Supervisor
• Chef (Entry-Level / Commis)
• Housekeeping Executive
• Catering Manager
• Hospitality Trainer
• Cruise and Resort Services

Higher Education Opportunities

• M.Sc. Hotel Management & Catering Science
• MBA (Hospitality / Tourism Management)
• Professional hospitality certifications
• Entrepreneurship in catering and hospitality services

The programme offers strong career prospects in national and international hospitality sectors.