B.Sc Catering & Hotel Management

Introduction

The Department of Catering Science Hotel Management at SMS College of Arts and Science offers BSc Catering Science and Hotel Management course with an annual intake of 40 students.

Level	Under Graduate
Course Duration & Exam	3 years / Semester Wise Exam
Eligibility	Candidates should Passed in +2 with minimum 50% marks or equivalent, and candidates should be at least 17 years of age at the time of admission and the upper age limit is 25 years in most of the educational institutions.

List Of Courses

COURSE	NO. OF COURSES			TOTAL CREDIT
Part I Language	2			8
Part II English	2			8
Part III Core Course	14			42
Part III Core Practical Courses	7			26
Part III Allied Course	8			21
Part III Elective Courses	3			12
Part IV Skill Based Subject	3			9
Part IV Non-Major Elective	2			4
Part V Extension Activities	1			2
Part VI Project Training	1			4
Environmental studies & Value Education	2			4
		Total	45	140

List of courses:

Food Production I
Food & Beverage Service I
Food Production II
Food & Beverage Service II
Food Production III
Food & Beverage Service III
Hotel Accounting
Tourism & Marketing Management
Food Production IV
Food & Beverage Service IV
Food & Beverage Management
Food Production V
Food Beaverage Service V

List of Practical:

Food Production I
Food & Beverage Service I
Food Production I
Food & Beverage Service I
Food Production II
Food & Beverage Service II
Food Production II
Food & Beverage Service II
Computer Applications in Hotel Industry
Food Production III
Food & Beverage Service III

List of Allied:

House Keeping Management I

House Keeping Management
House Keeping Management II
House Keeping Management
House Keeping Management
Front Office Operations
Front Office Operations II
Front Office Operations
Bar Management
Bar Management Practical

Core Project:

Industrial Exposure Training Report

List of Skill Based:

Bakery & Confectionery I

1. Bakery & Confectionery Practical
2. Bakery & Confectionery II

Bakery & Confectionery Practical

List of Elective:

Elective I
Elective II
Elective III

Program Educational Objectives (PEOs)

The B. Sc. Catering Science and Hotel Management program describe accomplishments that graduates are expected to attain within five to seven years after graduation

PEO1	To demonstrate high standards with regard to performance in the hotel industry adopting value-based and ethical practices.
PEO2	To gain exposure and expertise in the diversified fields of hospitality and catering industries.
PEO3	To inculcate holistic implementation of knowledge and gain experience and competence in the operations of hospitality sector.
PEO4	To perform with competence and confidence in the hospitality industry at the global level.
PEO5	To work effectively as an individual, and as a member of a team or leader in diverse teams, and in multidisciplinary settings.
PEO6	To hone individual creativity and innovation skills.
PEO7	To develop entrepreneurial and leadership skills
PEO8	To demonstrate the ability to develop, examine, question and explore perspectives or alternatives to problems in hospitality operations
PEO9	To demonstrate community involvement.
PEO10	To conduct researches concerning hotel and restaurant development programe.

Program Specific Outcomes (PSOs)

After the successful completion of B. Sc. Catering Science and Hotel Management program, the students are expected to

PSO1	To acquire technical skills in the core areas of the hotel and other hospitality sectors
PSO2	To adopt professional techniques and use tools competently in the preparation, presentation and service of quality foods
PSO3	To work in a sustainable manner as per trends and issues in the interdependent hospitality sectors
PSO4	To understand the functions of non-core departments like accounts, human resource, marketing, etc
PSO5	To pertain the acquired knowledge to manage and evaluate functional systems in hospitality industry
PSO6	To endorse sustainable environment and corporate social responsibility initiatives as well as ethical practices in the hospitality business
PSO7	To induce appropriate technologies to enhance the quality and delivery of hospitality services and to measure the effectiveness of hospitality operations.

Programme Outcomes

On successful completion of the B. Sc. Catering Science and Hotel Management program

PO1	Performs work activities effectively and efficiently to the standards expected in the operation required in the hospitality sectors
PO2	Respond to issues and dilemmas arising in the delivery of hospitality services, by using and promoting ethical behavior and best practices of corporate social responsibility and environmental sustainability.
PO3	To formulate and integrate contemporary solutions and techniques of culinary science and management practices.
PO4	Plan, develop, market and manage hospitality establishments in the international marketplace using contemporary hospitality management concepts
PO5	Employ technological tools and strategies including relevant hospitality and business systems to support business functions and decisions
PO6	Demonstrate the ability to use professional written and oral communication skills and technology to successfully communicate and report.
PO7	To support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
PO8	Develop professional ethics, provide leadership, demonstrate personal and global responsibility and work effectively.
PO9	Develop critical thinking skills and apply them to solve complex Problems
PO10	Elevate leadership, teamwork, and relationship management skills, organizational behavior, employment standards, and human rights to contribute to a positive work environment.