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 45% marks in aggregate. (40% 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
SAVITRIBAI PHULE PUNE UNIVERSITY
B.Sc (Hospitality Studies) Program Structure (NEP- 2026)
F.Y.B.Sc.HS (Sem- I)
| Course Code |
Course Title |
| HS 101 |
Food Production - I (T) |
| Food Production - I (P) |
| HS 102 |
Food & Beverage Service - I (T) |
| Food & Beverage Service - I (P) |
| HS 103 |
Rooms Division - I (T) |
| Rooms Division - I (P) |
| OE-101-PHL |
Professional and Administrative Ethics – I (T) |
| SEC-101-HS |
Personality Development (T) |
| IKS-101-HIS |
History of Knowledge Production in India – IKS (Generic) (T) |
| AEC-101-ENG |
English: Professional Communication Skills - I (T) |
| VEC- 101 |
Environment Education - I (T) |
F.Y.B.Sc.HS (Sem- II)
| Course Code |
Course Title |
| HS151 |
Food Production - II (T) |
| Food Production - II (P) |
| HS152 |
Food & Beverage Service - II (T) |
| Food & Beverage Service - II (P) |
| HS 153 |
Rooms Division - II (T) |
| Rooms Division - II (P) |
| OE-151-PHL |
Professional and Administrative Ethics – II (T) |
| SEC-151-HS |
Soft Skills for Hospitality Professionals (T) |
| AEC-151-ENG |
English: Professional Communication Skills- II (T) |
| VEC-151 |
Environment Education – II (T) |
| CC-151 |
Yoga Education (P) |
| Food Production – III |
| Food & Beverage Service – III |
Any Two out of three as Major & Minor Subject 3 |
| Rooms Division – III |
S.Y.B.Sc.HS (Sem- III)
| Course Code |
Course Title |
| HS-201-MJ |
Food Production – III P1 (T) (P) |
| HS-202-MJ |
Food Production – III P2 (T) (P) |
| HS-203-MJ |
Food & Beverage Service – III P1 (T) (P) |
| HS-204-MJ |
Food & Beverage Service – III P2 (T) (P) |
| HS-205-MJ |
Rooms Division – III P1 (T) (P) |
| HS-206-MJ |
Rooms Division – III P2 (T) (P) |
| HS 241 MN |
Food Production III (T) (P) |
| HS 242 MN |
Food & Beverage Service – III (T) (P) |
| HS 243 MN |
Rooms Division – III (T) (P) |
| HS-207-IKS |
Heritage Hotels of India |
| AEC-201-HIN |
Hindi Bhasha Kshamata Sanvardhan Bhag- I |
| OE-201-PSY |
Consumer Psychology (T) |
S.Y.B.Sc.HS (Sem- IV)
| Course Code |
Course Title |
| HS-251-MJ |
Food Production – IV P1 (T) (P) |
| HS-252-MJ |
Food Production – IV P2 (T) (P) |
| HS-253-MJ |
Food & Beverage Service – IV P1 (T) (P) |
| HS-254-MJ |
Food & Beverage Service – IV P2 (T) (P) |
| HS-255-MJ |
Rooms Division – IV P1 (T) (P) |
| HS-256-MJ |
Rooms Division – IV P2 (T) (P) |
| HS 291 MN |
Food Production IV (T) |
| HS 292 MN |
Food & Beverage Service – IV (T) |
| HS 293 MN |
Rooms Division – IV (T) |
| HS 311 MJE |
Food Science, Nutrition & Menu Management (T) (P) |
| HS 312 MJE |
Functional & Therapeutic Beverages (T) (P) |
| HS 313 MJE |
Facility Management & Sustainability Practices (T) (P) |
| OE-251-PSY |
Advertising Psychology (P) |
| Food Production – III |
| Food & Beverage Service – III |
Any Two out of three as Major & Minor Subject 3 |
| Rooms Division – III |
T.Y.B.Sc.HS (Sem- V)
| Course Code |
Course Title |
| HS 331 |
Industrial Training and Report |
| HS 332 |
Project Report |
T.Y.B.Sc.HS (Sem- VI)
| Course Code |
Course Title |
| HS-351-MJ |
Food Production – V P1 (T) (P) |
| HS-352-MJ |
Food Production – V P2 (T) (P) |
| HS-353-MJ |
Food & Beverage Service – V P1 (T) (P) |
| HS-354-MJ |
Food & Beverage Service – V P2 (T) (P) |
| HS-355-MJ |
Rooms Division – V P1 (T) (P) |
| HS-356-MJ |
Rooms Division – V P2 (T) (P) |
| HS 391 MN |
Food Production - V (T) (P) |
| HS 392 MN |
Food & Beverage Service – V (T) (P) |
| HS 393 MN |
Rooms Division – V (T) (P) |
| HS 361 MJE |
Food Presentation, Photography & Reporting (T) (P) |
| HS 362 MJE |
Event Management (T) (P) |
| HS 363 MJE |
Marketing & Revenue Management (T) (P) |
| SEC-357-HS |
Tourism Opertions in Hospitality (T) |
| Note |
Industrial Training and Report - Internship at Hotel core departments for
hospitality operations exposure with log book, appraisal form, Internship certificate
and internship report |
| Project Report - Field Report / Community engagement and service report related with
hospitality industry as pre-assigned by the institute |
