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.

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. After pursuing this programme, students can work as:

  • 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

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 Admission + Alumni Fee of INR 45,000/- to be paid during Admission

Payment Date

Lump Sum PaymentYearly Payment Payment DeadlineSemester Payment
Within 15 days of Admission INR 3,85,000 INR 2,09,300 INR 1,13,000
By 30th Nov, 2021 INR 1,13,000
By 31st May, 2022 INR 1,25,500 INR 67,800
By 30th Nov, 2022 INR 67,800
By 31st May, 2023 INR 83,700 INR 45,200
By 30th Nov, 2023 INR 45,200
Total Fees: INR 3,85,000 INR 4,18,500 INR 4,52,000

Durgapur Admission + Alumni Fee of INR 45,000/- to be paid during Admission

Payment Date

Lump Sum PaymentYearly Payment Payment DeadlineSemester Payment
Within 15 days of Admission INR 2,93,000 INR 1,59,300 INR 86,000
By 30th Nov, 2021 INR 86,000
By 31st May, 2022 INR 95,600 INR 51,600
By 30th Nov, 2022 INR 51,600
By 31st May, 2023 INR 63,600 INR 34,400
By 30th Nov, 2023 INR 34,400
Total Fees: INR 2,93,000 INR 3,18,500 INR 3,44,000

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