B.Sc. in Hospitality and Hotel Administration (B.Sc. H&HA)

Chitkara University
In Shimla

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Important information

  • Bachelor
  • Shimla
  • Duration:
    3 Years
Description

Important information
Venues

Where and when

Starts Location
On request
Shimla
Atal Shiksha Kunj, Atal Nagar Barotiwala, 174103, Himachal Pradesh, India
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Course programme

The 1st year involves introductions to the 4 core areas -
Food Production, Food and Beverage Service, Front Office Operations, Accommodation Operations Along with practical sessions to develop practical competence in the above core areas, the student also gets exposure to allied areas like Accounts, Application of Computers, Languages, Nutrition and Food Science and Hotel Engineering.

Food Production:
The course aims at developing a basic awareness of the technical skills required in the production department. It also gives a comprehensive insight into the commodities required, their characteristics, uses, and handling procedures.

* Kitchen organisation and equipment
* Basic menu planning
* Basic principles of food production
* Methods of cooking
* Bakery and patisserie
* Culinary terms
* Foundation ingredients

Food and Beverage Service:
The course aims at developing a comprehensive knowledge and use of practical accounting procedures. understanding of restaurant service in the hotel and catering * Accounting practices in business organisations industry. It also aims to enable the student to acquire professional * Financial statements competence at basic levels and to acquire the requisite technical * Revenue and expense accounts skills in the principles of food service and its related activities.

* Introduction to the hotel and catering industry
* Layouts of food service areas
* Food and beverage service equipment
* Meals and menu planning
* Dining service methods and procedures
* Simple control systems
* Non-Alcoholic Beverages and their service
* Tobacco

Front Office Operations:
This course aims at equipping the students with the necessary skills to work in a non-automated, semi-automated and automated system of a Front Office. He is also equipped to understand the guest cycle and gains skills in effective handling of routine Front Office procedures.

* Introduction to Front Office Operations
* Importance of Reservation and its procedures
* Check-in and Check-out procedures
* Preparing Guest Weekly Bills
* Telephone Etiquette
* Complaint handling

Accommodation Operation:
This course aims to establish the important role of accommodation services within the hospitality industry. It also gears the student to acquire skills and knowledge necessary to successfully identify the required standards in this area and to consider all aspects of cost control and establishing profitability.

* Role of Housekeeping in the Hospitality Operations
* Cleaning equipment and agents
* Operating Procedure For Servicing a Guest Room
* Safety Procedure
* Periodic Cleaning Programme and Public Area upkeep
* Inter-departmental Relations

Financial Accounting :
The student required to understand the significance and the role of finance in the hotel and tourism industry and to develop an attitude of cost controls. The above aims are achieved through the use of practical accounting procedures.

* Accounting practices in business organisations
* Financial statements
* Revenue and expense accounts
* Transaction analysis
* Debit and credit concepts
* Accounting records and information
* Presentation of basic accounting information
* Use of accounting software

Application of Computers :
This course is structured to introduce the student to the computer and their terminology and thereby make the student computer literate. This objective is achieved through practical hands-on exposure.

* Computer fundamentals - basics of hardware and software.
* Introduction to an Operating System
* Word Processing.

LANGUAGES

* French :
The objective in imparting training in French is to equip students in the French language to have proficiency in spoken French with special reference to the hospitality industry.
* English :
To improve the students knowledge in spoken and written English, to impart skills in business communication and to develop the students interpersonal skills of communi-cation.

NUTRITION AND FOOD SCIENCE:
The course aims to impart knowledge in the basic principle of Nutrition and their practical applications. While in food science the students learn about the harmful and beneficial role of microorganisms in food.

Nutrition :

* Proximate principles
* Minerals
* Meal planning

Food Science :

* Microbes
* Food Infection and Poisoning
* Hygiene Management Systems (HACCP)
* Food Spoilage and Preservation
* Food Adulteration
* Food Additives

Hotel Engineering :

* Preventive and Breakdown Maintenance
* Heating, Lighting and Ventilation Systems
* Sanitary and Plumbing Systems
* Refrigeration and Air-conditioning
* Fire safety procedures

Year end EvaluationThe required curriculum culminates in an integrative exercise spanning several days that allows in-depth examination of both theoretical knowledge and practical application of the subjects studied.


YEAR TWO

Food Production Operations Food and Beverage Operations Front Office Operations Accommodation Operations Food and Beverage Controls Hotel Accountancy Food Safety and Quality Industrial Training Management in Tourism Communication skills in English Human Resource Management.

Additional Courses

* Food Production Operations
* Food and Beverage Operations
* Front Office Operations
* Accommodation Operations
* Food and Beverage Controls
* Hotel Accountancy
* Food Safety and Quality
* Industrial Training
* Management in Tourism
* Communication skills in English
* Human Resource Management

Along with sessions to develop practical competence in the above core areas, the student also gets exposure to allied areas like Accounts, Application of Computers, Languages, Hotel Engineering, Principles of Management, Law, Economics, Nutrition, Food Science. The required curriculum culminates in an integrative exercise spanning several days that allows in-depth examination of both theoretical knowledge and practical application of the subjects studied. The II year of study is divided equally between the Institute and the Industry. The students undergo an intensive 24 week exposure in the four core areas and their allied departments

YEAR THREE

* Advance Food Production Operations
* Advance Food And Beverage Operations
* Front Office Management
* Accommodation Management
* Food & Beverage Management
* Facility Planning
* Financial Management
* Strategic Management
* Research Project
* Tourism Marketing

Along with practical sessions to develop practical competence in the above core areas. The student also gets exposure to allied areas like Hotel Management, Application of Computers, Language -- French, Marketing and Sales, Law.

The students work in small teams to complete course related Research Projects. These Projects are closely guided and scrutinised by concerned Faculty and the students then present their findings to an audience comprising of their peers and Faculty members.


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