NOVEL's NIBR College of Hotel Management & Catering Technology

The Bachelor of Science program in Hospitality Studies is offered by the Savitribai Phule Pune University. The Three Year full time regular course equips students with all the required skills, knowledge and attitude to efficiently discharge superviory as well as managerial responsibilities in the Hospitality sector. The program, also involves in depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Human Resource Management, Marketing and Tourism Management.

Eligibility for Admission

The minimum eligibility for the course would be HSC (Std.12th) or its equivalent, passing with the minimum of 50% marks in aggregate. (45% marks in case of candidates of backward class categories belonging to Maharashtra State).

For students with non-science background a bridge course in science namely 'Basics of Hospitality Applied Sciences' will be conducted in the first year of the course. The duration of the bridge course will be of four weeks.

Duration of the Degree Programme: 3 Years
Affiliated To: Savitribai Phule Pune University

F.Y. B.Sc.H.S.(Annual Pattern)

  • HS 101 Fundamentals of Food Production Principles (Theory)
  • HS 102 Fundamentals of Food & Beverage Service Methodology (Theory)
  • HS 103 Rooms Division Techniques (Theory)
  • HS 104 Tourism Operations (Theory)
  • HS 105 Food Science (Theory)
  • HS 106 Principles of Nutrition (Theory)
  • HS 107 Communication Skills (English/French)(Theory)
  • HS 108 Information Systems (Theory)
  • HS 109 Fundamentals of Food Production Principles (Practical)
  • HS 110 Fundamentals of Food & Beverage Service Methodology (Practical)
  • HS 111 Rooms Division Techniques (Practical)
  • HS 112 Information Systems (Practical)
  • HS 112 Communication Skills (English/French)(Practical)

Semester - I

  • HS 201 Principles of Quantity Food Production (Theory)
  • HS 202 Beverage Service Methodology (Theory)
  • HS 203 Accommodation Techniques (Theory)
  • HS 204 Principles of Management (Theory)
  • HS 205 Basic Principles of Accounting (Theory)
  • HS 206 Science of Hotel Engineering (Theory)
  • HS 207 Principles of Quantity Food Production (Practical)
  • HS 208 Beverage Service Methodology (Practical)
  • HS 209 Accommodation Techniques (Practical)
  • Environmental Science (Internal)

Semester - II

  • HS 210 Project Report
  • HS 211 Industrial Training

Semester - III

  • HS 301 Advanced Food Production Systems (Theory)
  • HS 302 Food & Beverage Service Techniques & Management (Theory)
  • HS 303 Accommodation Operations Techniques (Theory)
  • HS 304 Hotel Accounting Procedures (Theory)
  • HS 305 Hospitality Marketing Management (Theory)
  • HS 306 Hotel Law Practices (Theory)
  • HS 307 Advanced Food Production Systems (Pracical)
  • HS 308 Food & Beverage Service Techniques & Management(Practical)
  • HS 309 Accommodation Operations Techniques (Practical)

Semester - IV

  • HS 310 Principles of International Cuisine (Theory)
  • HS 311 Advanced Food & Beverage Service Techniques & Management (Theory)
  • HS 312 Specialized Accommodation Management (Theory)
  • HS 313 Total Quality Management (Theory)
  • HS 314 Human Resource Management (Theory)
  • HS 315 Entrepreneurship Development (Theory)
  • HS 316 Principles of International Cuisine (Practical)
  • HS 317 Advanced Food & Beverage Service Techniques & Management (Practical)
  • HS 318 Specialized Accommodation Management (Practical)