B.Sc. – Hospitality & Hotel Administration

Advantage

BROADENING HORIZONS BEYOND ACADEMICS

Yuva Tourism, an initiative by the Ministry of Tourism, aims to engage and empower the youth of India by promoting travel and exploration within the country. By being a part of this club, our students get to explore various destinations, engage with local communities, and participate in immersive cultural activities.

SETTING GLOBAL BENCHMARKS WITH ACADEMIC EXCELLENCE

NSHM sets the gold standard in academic delivery, benchmarking our programmes and pedagogy against the world's top colleges and universities. Our reputation is founded on international training and placement opportunities, including destinations like the USA, France, and Germany

PRACTICAL IMMERSION

At NIHTM, practical training takes center stage. Our cutting-edge facilities, including model kitchens, confectionery labs, a fully equipped restaurant, front office simulations, and model hotel rooms, offer an immersive learning experience.

RITZ CARLTON: FACULTY DEVELOPMENT EXCELLENCE

Our esteemed partnership with Ritz Carlton goes beyond conventional boundaries, fostering cutting-edge faculty development initiatives that guarantee you learn from the very best in the industry.

Key Facts
Course Details
Scope & Career Opportunities
Success Stories

Key Facts

DURATION

4 Years

MINIMUM ELIGIBILITY FOR B.SC. – HOSPITALITY & HOTEL ADMINISTRATION

10+2 passed in any stream from a recognized board. Candidates appearing for Class XII final can also apply.

PROGRAMME TYPE

DEGREE AWARDED BY

MAKAUT

ADMISSION PROCESS

To complete admission online, follow the steps below:

Fill up the online application form
Sit for personal interview
Receive selection letter via e-mail
Pay admission fees

Course Details

Course Details of B.Sc. – Hospitality & Hotel Administration are as follows –

Course Breakup

FOOD PRODUCTION AND PATISSERIE

FOOD AND BEVERAGE SERVICE

FRONT OFFICE

FOOD SCIENCE AND NUTRITION

ACCOMODATION AND HOUSEKEEPING

BUSINESS AND MANAGEMENT

The Classical Kitchen Brigade

To understand the role of the chef, Interdepartmental cooperation, Daily routine & systems. To develop a comprehensive knowledge of professional cookery in the hotel & catering industries.

Cookery Principles

Fundamentals of cooking, Preparation of ingredients, Texture, Methods of cooking, Principles of invalid cookery, Principles of food storage, Menu planning, Work methods in food production, Western culinary terms, Hindi equivalents of some English food name, Reheating of food – rechauffe cooking, Accompaniments & garnishes, regional Indian cookery (according to location), principles of Chinese cookery, classical and modern garnishes in continental cookery, cooking using left-overs-hot starters.

Pastry and Bakery

Fundamentals of bakery, Ice cream and sorbets, Frozen desserts, Bakeshop production – faults in making rolled-in dough cake formulas & cake making Icing-sugar and chocolate basic work

Food Production Cost Control

Knowhow on basic commodities, raw and processed, Catering of food, production and distribution, quality and standards of commodities, suitability for different purposes, purchase specification- Dealing with supplier-receiving methods-stores organization, stock control, stock levels and rotation speed, yield testing for meat, fish and poultry-meat tags, Preparing, Testing and Assessing new recipes, Sales monitoring, Portion Control, Flash Food cost control, Stock taking method.

Restaurant Organization and Service

Food Service areas and ancillary departments- Room Services, Still Room, Stores, Linen Room, Kitchen Stewarding, Hot Sections, Mise-en-place, Laying Tables, Forms and Methods of Service, Receiving the Guest, Service at Table, Tobacco and Cigars, Preparing of Flambe dishes and Silver Service, Table d’ hote, buffet and Ala Carte Menus preparation and service of 20 Table d’hote , 4 buffets and 3 A La Carte menus with an overall proportion of 40% continental dishes, 40% Indian regional dishes and 20% Chinese dishes.

Variety of Menus

Different types of Meals and Menu, Fixed menu and a la carte, classical French menu terms; Indian Food and accompaniments; planning a simple menu; breakfast menus, historical understanding of non-alcoholic and alcoholic beverages, Beer, Spirits, Liquors And Bitters, Cocktails and Mixed drinks

Hotel Ecosystem

Classification and history of hotels, Organogram, Directory services, traditional and contemporary practices, new innovations, quality of service, services marketing, Room as the primary selling product, Room types, reservations, customer relationship management, guest profiling, security and safety, modern enabling technologies

Records and Reporting

Record keeping, Computer aided documentation and control, data privacy and security, Revenue planning and computing, basic statistical methods for analysis, incidence reporting, Front Office MIS reports, decision support

Audit

Night Audit- EOD Routine in Details, roll of business date, Yield and Revenue Management, energy audit, action-taken on feedback and grievances

Classification of Raw Materials into Food Groups

Cereals, Pulses, Milk & milk products, pasteurization of food

Factors Influencing Food Intake & Food Habits

Food & its relation to health, nutrition, Physiologic factors that determine food intake, Environmental & behavioral factors, influencing food acceptance, Food Processing

Balanced Diet & Menu Planning

Definitions, importance of balanced diet, Recommended Dietary Allowances (RDA) for various nutrients

Services and Facilities

different types of accommodation services, Housekeeping, and facilities, Hierarchy- duties and responsibilities, guest satisfaction, different types of hotels, eco-friendly practices, hygiene, safety, cleanliness, upkeep, Floor and wall finishes, maintenance, aesthetics, Unique Selling Propositions, Occupancy ratios, auto energy controls, artful flower arrangements, artifacts, showcasing, color, mood lighting, interior design and décor

Room Management

Room layout, security, Room emergencies, Selection, Classification & types of equipments, Methods of use and mechanism for each type, Care and maintenance, Use, care & storage, Distribution and control General considerations and selection criteria, usage and application.</p

IT Management

IT interfaces in hotel operations, Hotel ITeS, Enterprise Resources Management, Application software

HR Management

HRD, HRM, Organizational Behavior, Organization Development, Goal setting, Performance Appraisal, typical HR policy of hotel

Facility Planning Management

The systematic layout planning pattern (SLP); Planning consideration

Business Law

Food Legislation, MRTP act, Industrial law, Licence and Permit, Indian Contract Act. , Business Regulatory Framework, Start-ups and entrepreneurship

Financial Management

Daily sales, accounting, transactions analysis, book-keeping, Revenue report generation, Budgeting & Financial control.

Communication

Verbal, non-verbal, and written communication, personality development and grooming, building presence, listening and speaking skills, behavioral skills, public relations, web, internet and social media, resonance, empathy, Interfacing- Business-to-Business, Business-to-Customer

Foreign Language

Communicative French, Spanish, German etc.

Scope & Career Opportunities

International hotel chains are increasing their presence in India which indicates that the demand for professionals in this field will increase in the years to come. Students pursuing B.Sc. – Hospitality & Hotel Administration, can get jobs as: