B.Sc. in Hospitality Studies

Bachelor’s in Science in Hospitality Studies (BSc – HS)

Bachelor’s in Science in Hospitality Studies BSc – HS is undergraduate program in Hospitality Studies affiliated to University of Mumbai. The duration of this intensive course is 3 years full time. The Course Curriculum is spread over 6 Semesters with an aim of equipping the students with contemporary knowledge and skills that are essential to successfully work in different components of dynamic Hospitality sector. The course comprises not only in class learning but also extensive laboratory work in the core areas of Hospitality like Food Production, Food & Beverage Service, Housekeeping and Front Office.

The balanced blend which includes, academic learning, lab enabled practical hands on learning and extra – curricular activities creates holistic approach of learning that provides timely encouragement to the students to come up with many creative ideas throughout their Graduation years. This leads to brief understanding of the core and allied working areas of any Hospitality organization empowering the students to easily opt for specialization in the final year of Graduation based on their liking and aptitude.

Keeping in mind the consistent and dire need for skilled and job ready young professionals. The core UG Curriculum at Sahyog College is strengthened with 6 FREE CERTIFICATION COURSES. The primary aim of this is to strengthen operational skills, inculcating right attitude with requisite management skills and ultimately molding the entrepreneurial mind-set. These Certifications are evenly spread throughout the 3 years keeping the learners hooked to the program.

KEY FEATURES OF THE COURSE:

• NAAC recognized and UGC and AICTE Approved
• Affiliated to University of Mumbai
• Integrated learning (Theory & Practical’s)
• 6 Complimentary Certifications
• No additional charges only course fees
• Specialization in Final Semester
• Consistent focus on grooming as per the Industry
• Field Visits & Industrial Training for 4.5 months
• Highly Experienced, academically inclined and research oriented Faculties
• lCT equipped & comfortable air conditioned classrooms
• Regular Industry Interface in the form of webinars, cooking demos, live practical’s, outdoor catering events, guest sessions, inter and intra state competitions, soft skills training
• Alumni Connect initiatives
• Intensive Practicals in Well Equipped Kitchens, Bakery & Training Restaurant.
• Interactive Classroom teaching with LCD and Internet Facility for each class.
• Well-established Industry connects for Training & Placement.
• Exposure beyond lectures through regular field trips, Industrial Visits and Guest Lectures.
• 10 Minutes Walking From Railway Station.

Eligibility:

• 12th Pass with 45% aggregate. (40% Reserved Category).
• Two years / Three years Diploma of Board of Technical Education or its equivalent with minimum 40% marks in aggregate.
• Minimum Competency and Vocational Courses (MCVC) with minimum 50% marks (45% for Reservation category) in aggregate.
• Preference will also be given to the candidate having Owned Family Business.
• In case a candidate has appeared for Class 12 exam and is waiting for the result, s/he can also apply to the course.

Duration: 3 Years Full Time

Affiliated to University of Mumbai

MESSAGE FROM HOD:

It is our immense pleasure to welcome you to our Department of Hospitality Studies, Sahyog College, Thane. This era of metamorphosis calls for a complete change of perspective and a total operational modification in every area of Hospitality. After all, change is the reality that one cannot fight but must willingly embrace and earnestly attempt to glean something new out of it.

New business landscape has indeed modified the required skills set at every organizational level. It has been our conscious endeavor to successfully juxtapose the novel skills set demanded by Hospitality Industry with our Pedagogy. This leads us to observe, study, analyze, research, engage and come up with relevant models of learning that are most suitable for a new age learner.  

The programs at our Institute not only impart education about the core verticals of Hotel Operations but also focus on developing the new age skills sets amongst students, transforming them into balanced and wholesome beings, ready to conquer & capitalize on the new avenues. Afterall like Chef Alain Ducasse famously quotes, “Techniques are not the most difficult to teach. The attitudes chefs take are much more important.” 

Skillsets Developed Throughout the Course:
Team Management	Professional Communication Skills and Behavioral Grooming	Writing Skills
Etiquette	Conversational Skills	Consulting and Problem Solving Skills
Selling	Negotiating	Persuading skills
Leadership Skills	Self-motivated	Critical and Analytical Thinking
Detail-oriented	Strong work ethic	Multi-tasking
Committed	Time management	Adaptability

Structure:

The Hospitality industry in India is witnessing tremendous growth due to an excellent surge in tourism. We offer a three-year hotel management programme concentrating on hospitality, tour, travel management that promise immense opportunities in the hospitality industry. Students will get educated on food, beverage, and accommodation management. Our education modules give emphasis on both practical and operational perception. The Syllabus will make students familiar with food production and patisserie, food safety and nutrition, room division management, hospitality law, and HR management. We empower students to achieve their goals in the national as well as the international hospitality industry.

Subject:

Semester I	Semester II	Semester III	Semester IV	Semester V	Semester VI
Food Production & Patisserie - I	Food Production & Patisserie - II	Food Production & Patisserie - III	Industrial Exposure Training	Food Production & Patisserie	Organizational Behavior
Food & Bev Service - I	Food & Bev Service - II	Food & Beverage Service - III		Food & Beverage Operations Management	Strategic Management
Front Office - I	Front Office - II	Front Office - III		Front Office	Event Planning, Marketing & Management
Housekeeping - I	Housekeeping - II	Housekeeping - III		Housekeeping	Core Elective (Any Two)
Rooms Division Mgmt. (Practical) - I	Rooms Division Mgmt. (Practical) - II	Rooms Division Mgmt. (Practical) - III		Rooms Division Management(Practical)	Advanced Food Production
Communication Skill - I (Eng. & French)	Communication Skill - II (Eng. & French)	Hotel Accountancy & Cost Control		Corporate English	Advanced Food & Beverage Operations Management
Information Technology	Principles of Hotel Accountancy	Hospitality Law & Human Resource Management		Environmental & Sustainable Tourism	Advanced Housekeeping
Food Safety & Nutrition	Principles of Management	Management Information System in the Hospitality Industry			Advanced Front Office
					Advanced Bakery & Confectionery
					Allied Elective (Any ONE)
					Revenue Management
					Foreign Language (French)
					Services Marketing
					Financial Management
					Strategic Human Resource Management

Training, Placement and Entrepreneurship Cell:

A crucial pillar of any Institute and a major stakeholder in shaping the student’s future. TP&E Cell at SCHM not only endeavors to place the student but also attempts to actively inculcate Entrepreneurial mindset in the students. Initiatives like Mock Interviews, Group Discussions, CV Writing, Communication Skills Workshop, Digital Profile creation workshop and many more are regularly organized for the students. This is accomplished by building a robust connect between different stakeholders like students, faculty & staff, industry and its components and Alumni. TP&E cell also assists to create an eco-system where career planning occupies Center Stage

Objectives:

• To ensure sustained Industry Interface
• To train & mold the students to meet the parameters set by Industry making them to easily adapt from Campus to Corporate
• To familiarize and actively assist students with new tools, tips and tricks in the rapidly changing Job Market
• To act as a connect between industry players, opinion makers, students and Alumni
• To profile the students based on their Strengths, weaknesses, aptitude and inclinations

Management:

The Cell is headed by Dr. Dattatray Kawade (Placements) and Prof.Shree R Patki (Training).

Highlights of the Training and Placement activities:

Placement cell regularly conducting following activities:

• Virtual & Actual Industrial Visit at different hotels
• Field Visits at B2B Events
• Arranging Guest lectures by experts from industry
• Career Guidance
• Personality Development and Skill Enhancement Classes
• Seminars and Workshops
• Aptitude test training
• Mock Trainings
• Training on CV Making
• Head Hunting

Bachelors in Science Hospitality Studies (BSC-HS) Career Options and Job Prospects: