Why Choose B.Sc. Hospitality Studies?

Prepare for careers in hospitality and service management with proficient operational and managerial skills.

Industry-Relevant Curriculum

Hotel operations, food production, service management, and hospitality systems.

Practical Learning

Hands-on training, 17-weeks internships, and real-world industry exposure.

Career-Oriented Programme

Foundations that work across the hospitality as well as the tourism industry.

Experienced Faculty

Learn from academicians and hospitality industry professionals.

Programme Structure

Prepare for careers in hospitality and service management with proficient operational and managerial skills.

Click to Change Semester

Foundations

Hospitality fundamentals covering kitchens, services, rooms, technology, hygiene.

  • Food Production & Patisserie – I
    Basic culinary techniques and kitchen operations
  • Food & Beverage Service – I
    Introduction to restaurant service procedures
  • Front Office – I
    Front desk functions and guest handling basics
  • Housekeeping – I
    Fundamentals of cleaning and room maintenance
  • Rooms Division Management – I
    Overview of accommodation operations and coordination
  • Communication Skill – I
    Basic communication and interpersonal skills
  • Information Technology
    Computer applications for hospitality operations
  • Food Safety & Nutrition
    Food hygiene standards and nutritional principles

Skills

Operational skill development across culinary, service, front office, management.

  • Food Production & Patisserie – II
    Intermediate cooking methods and menu planning
  • Food & Beverage Service – II
    Service styles and beverage operations
  • Front Office – II
    Reservation systems and front office procedures
  • Housekeeping – II
    Laundry operations and housekeeping supervision
  • Rooms Division Management – II
    Inter-departmental coordination in hotel operations
  • Communication Skill – II
    Professional communication and presentation skills
  • Principles of Hotel Accountancy
    Basic accounting concepts for hospitality industry
  • Principles of Management
    Fundamentals of planning, organizing, and control

Operational Management

Departmental supervision, cost control, legal compliance, hospitality information systems.

  • Food Production & Patisserie – III
    Advanced cooking techniques and kitchen planning
  • Food & Beverage Service – III
    Restaurant operations and service supervision
  • Front Office – III
    Guest relations and front office management
  • Housekeeping – III
    Housekeeping administration and quality control
  • Rooms Division Management – III
    Integrated management of rooms division functions
  • Hotel Accountancy & Cost Control
    Costing methods and financial control systems
  • Hospitality Law & Human Resource Management
    Legal compliance and workforce management basics
  • Management Information System in Hospitality Industry
    Information systems supporting hospitality operations

Industrial Exposure Training

  • Industrial Exposure Training (17 Weeks)
    Full-time supervised industry internship and training

Professional Development

Advanced operations, leadership responsibilities, sustainability practices, professional communication.

  • Food Production & Patisserie – IV
    Advanced culinary operations and specialization
  • Food & Beverage Operations Management – IV
    Planning and control of food service outlets
  • Front Office – IV
    Front office leadership and operational control
  • Housekeeping – IV
    Housekeeping planning and facility management
  • Rooms Division Management – IV
    Strategic management of accommodation services
  • Corporate English
    Professional writing and corporate communication
  • Environmental & Sustainable Tourism
    Sustainable practices in tourism and hospitality

Industry Readiness

Strategic hospitality management, electives specialization, event execution, organizational decision-making.

  • Organizational Behaviour
    Understanding human behaviour in organizations
  • Strategic Management
    Business strategy formulation and implementation
  • Event Planning, Marketing & Management
    Planning and execution of professional events

Practical Learning

17 weeks of internship / industrial exposure

Food Production & Bakery Practicals

Hands-on training in food production, bakery, and kitchen operations.

Restaurant, Bar & Banquet Operations

Practical exposure to service operations, bar management, and banquet setups.

Front Office & Housekeeping Training

Training in guest handling, front desk operations, and housekeeping management.

Industrial Visits & Workshops

Exposure through industrial visits, expert workshops, and real-world hospitality environments.

Professional Pathways

Pathways to diverse careers in hospitality, tourism, and service management.

Hotel & Resort Careers
  • Hotel & Resort Management
  • Front Office & Guest Relations
  • Housekeeping Management
  • Rooms Division Management
Food & Beverage & Culinary
  • Food & Beverage Management
  • Culinary & Bakery Careers
  • Restaurant & Banquet Operations
  • Catering & Hospitality Services
Aviation, Cruise & Consulting
  • Airline & Airport Services
  • Cruise Line Hospitality
  • Facility & Hospitality Consulting
  • Entrepreneurship in Hospitality

Career Opportunities

Graduates are prepared for roles across hospitality and service sectors.

Hotels and Resorts

Operations, guest relations, and management roles

Restaurants and QSR Chains

Food service operations and outlet management

Airlines and Flight Kitchens

In-flight catering and airline hospitality services

Cruise Lines

Onboard hospitality and guest service operations

Tourism and Travel Companies

Travel management, operations, and customer service

Event Management Firms

Planning and execution of corporate and social events

Hospital and Institutional Catering

Hospital, corporate, and institutional food services

Hospitality Entrepreneurship

Start-ups, catering businesses, and consultancy ventures

Eligibility Criteria

Eligibility Criteria

Academic Qualification

Passed HSC (12th) - Two Marksheets Allowed

Age Requirement

Minimum age: 17 years

Documentation

HSC marksheet, transfer certificate, identity proof, and passport size photographs.

Affiliation

As per University of Mumbai and Maharashtra State Board norms.

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