Overview
B.Sc. in Hospitality and Hotel Administration is a contemporary education programme in the field of Hospitality. It offers a wide array of modules to prepare the students for professional engagement in premier hotels, the events and leisure industry, travel and tourism and more.
Apart from imparting theoretical knowledge, NSHM grooms its students to become industry ready by arranging guest lectures by industry experts, organizing field trips to give them an idea of how things work in the Hospitality and Hotel Administration sector. At NSHM, the programme is concluded with a rigorous six-month Industrial Training internship so that students can apply their skills and the knowledge in a real-world scenario. NSHM offers B.Sc. in Hospitality and Hotel Administration programme in Kolkata and Durgapur campus. NSHM It is among the top hospitality and hotel administration colleges in Durgapur as well as Kolkata.
Programme Education Objective
- Prepare students with the knowledge, skills, and attitude to professionally contribute in a hotel system, hospitality and tourism for delivering appropriate and innovative solutions to complex problems by applying relevant expertise of Food production & patisserie, F&B services, Housekeeping, Accommodation, IT, Management, Communication and Maintenance in a diverse and cross-cultural setting.
- Help them adapting to the changing trends of hotel, restaurant and hospitality businesses with high quality of service, adherence to public health and safety, cultural, societal, ethical and environmental considerations along with continuous improvement through lifelong learning and/or entrepreneurship.
Career Opportunities
As International hotel chains are increasing their presence in India, they are likely to account for around 50 percent share in the Tourism & Hospitality sector of India by 2022. That indicates that the demand for professionals in this field will increase in the years to come. Grabbing the opportunity at NSHM, the best hospitality and hotel administration colleges in Durgapur and Kolkata can open the door to various career opportunities.
- Hotel Manager
- Chef
- Resort Manager
- Housekeeping Supervisor
- Flight Attendant
- Restaurant Managers
Programme Structure
Core Curriculum
Food Production and Pattisserie
The Classical Kitchen Brigade
To understand the role of the chef, Inter – departmental co-operation, 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 of bakery, Ice cream and sorbets, Frozen desserts, Bakeshop production – faults in making rolled in doughscake 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.
Food & Beverage Service
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
Front Office
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 docomentation and control, data privacy and security, Revenue planning and computing, basic statistical methods for analyis, 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
Accomodation & Housekeeping
Services and facilities
different types of accomodation services, Housekeeping, and facilities, Hierarchy- duties and responsibilities, guest satisfaction, different types of hotels, eco-friendly practices, hygiene, safety, cleaniness, 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.
Business & Management
IT management
IT interfaces in hotel operations, Hotel ITeS, Enterprise Resources management, Application softwares,
HR management
HRD, HRM, Orgizational Behaviour, Organization Develelopment, 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 entepreneurship
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, behavioural skills, public relations, web, internet and social media, resonance, empathy, Interfacing- Business-to-Business, Business-to-Customer
Foreign Language
Communicative French, Spanish, German etc.
Programme Type - UG
Duration - 3 years
Minimum Eligibility - 10+2 passed in any stream from a recognised board. Candidates appearing for Class XII final can also apply.
Degree Awarded By -
Fee Details
- Kolkata
- Durgapur
Kolkata
Payment Date |
One Time Payment | Yearly Payment Payment Deadline | Half-Yearly Payment |
| Admission Fee | INR 50,000 | INR 50,000 | INR 50,000 |
| Within 15 days of Admission | INR 4,04,100 | INR 2,18,700 | INR 1,18,900 |
| on or before 30th Nov, 2023 | INR 1,18,900 | ||
| on or before 31st May, 2024 | INR 1,31,300 | INR 71,400 | |
| on or before 30th Nov, 2024 | INR 71,400 | ||
| on or before 31st May, 2025 | INR 92,500 | INR 47,700 | |
| on or before 30th Nov, 2025 | INR 52,600 | ||
| Total Fees: | INR 4,54,100 | INR 4,92,500 | INR 5,30,900 |
| Course Fee including Admission : |
* The fees mentioned above are only for students from India.
Please contact the admission counselor for a detailed fee structure for International Students.
Durgapur Admission Fee of Rs. 50000/- to be paid during Admission
Payment Date |
One Time Payment | Yearly Payment Payment Deadline | Half-Yearly Payment |
| Within 15 days of Admission | INR 1,04,200 | INR 56,700 | |
| on or before 30th Nov, 2023 | INR 56,700 | ||
| on or before 31st May, 2024 | INR 1,04,200 | INR 56,700 | |
| on or before 30th Nov, 2024 | INR 56,700 | ||
| on or before 31st May, 2025 | INR 1,09,100 | INR 56,700 | |
| on or before 30th Nov, 2025 | INR 61,400 | ||
| Total Fees: | INR 317500 | INR 344900 | |
| Course Fee including Admission : | INR 367500 | INR 394900 |
* The fees mentioned above are only for students from India.
Please contact the admission counselor for a detailed fee structure for International Students.
Download And Know More About The NSHM
Mentor
Ms. Anamita Biswas
Assistant Professor
Campus: Kolkata
Dr. Mayank Jain
Assistant Professor
Campus: Durgapur
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