B.Sc in Hotel & Hospitality Administration

Overview

The B.Sc. in Hotel and Hospitality Administration at CV Raman Global University is a comprehensive Three-Year degree program designed to equip students with the essential knowledge and practical skills required for a successful career in the hospitality industry. The curriculum seamlessly integrates theoretical concepts with hands-on training, covering core areas such as hospitality operations, culinary arts, food and beverage service, front office operations, housekeeping, marketing, financial management, human resources, event management, and hospitality law. Students engage in practical training through internships and industry workshops, gaining real-world experience and insights into current industry trends. The program aims to develop proficient hospitality professionals ready to assume diverse roles, including hotel managers, front office managers, food and beverage managers, event coordinators, restaurant managers, sales and marketing executives, and housekeeping managers. CV Raman Global University offers state-of-the-art facilities, experienced faculty, and strong industry connections to ensure students receive a well-rounded education and excellent career prospects in the dynamic global hospitality sector. The emphasis on practical training is further enhanced through the university’s modern training kitchens, restaurants, and hotel labs, providing students with real-world experience in a controlled environment. The program’s objectives include developing management and leadership abilities, fostering an understanding of global hospitality trends, and providing comprehensive knowledge of hospitality operations. Students also benefit from regular workshops and seminars conducted by industry experts, which keep them updated with the latest practices and innovations in the field. By the end of the program, graduates are well-prepared to enter the workforce with the skills and confidence needed to excel in various hospitality roles. This holistic approach ensures that students not only gain academic knowledge but also grow personally and professionally, making them well-rounded candidates for the dynamic and ever-evolving hospitality industry.

PROGRAM EDUCATIONAL OBJECTIVES (PEO’S)

PEO1
Graduates will demonstrate comprehensive knowledge and practical skills in hospitality and hotel management.
PEO2
Graduates will exhibit strong leadership and management capabilities, including strategic decision-making, financial acumen, and human resource management, preparing them to take on leadership roles within the global hospitality industry.
PEO3
Graduates will be equipped with the ability to innovate and adapt to the ever-changing trends and technologies in the hospitality sector.
PEO4
Graduates will uphold high ethical standards and promote sustainable practices within the hospitality industry, demonstrating a commitment to social responsibility.

Program Specific Outcomes (PSO’s)

PSO1
Students will possess specialized knowledge and skills in core hospitality operations, including food production, food and beverage service, front office management, and housekeeping.
PSO2
Students will be adept at delivering exceptional customer service, utilizing effective communication and interpersonal skills to enhance guest satisfaction and loyalty.
PSO3
Graduates will be proficient in planning, organizing, and executing various types of events, from corporate meetings to social gatherings.
PSO4
Graduates will be skilled in hospitality marketing and sales strategies, capable of developing and implementing effective marketing campaigns, understanding market dynamics.

SYLLABUS

Semester -1

Sl.No.	Category Code	Course Type	Course Code	Course Title	Hours per Week				Credits	Hours / Week	Hours / Sem
					L	P	T	E
1	Core	T	HM 111	Foundation Course in Food Production-I	3	0	0	0	3	3	42
2	Core	P	HM 112	Foundation Course in Food Production Lab.-I	0	3	0	0	2	3	42
3	Core	T	HM 113	Foundation Course in Food and Beverage Service-I	3	0	0	0	3	3	42
4	Core	P	HM 114	Foundation Course in Food and Beverage Service Lab.- I	0	3	0	0	2	3	42
5	Core	T	HM 115	Foundation Course in Room Division Operations-I	3	0	0	0	3	3	42
6	Core	P	HM 116	Foundation Course in Room Division Operations Lab.- I	0	3	0	0	2	3	42
7	Core	T	HM 117	Communicative Skills in English- I	3	0	0	0	3	3	42
8	Core	P	HM 118	Communicative Skills in English Lab.- I	0	3	0	0	2	3	42
9	Sessional	P	HM 119	Application of Computer	0	3	0	0	2	3	42
									22	27	378

Semester -2

Sl.No.	Category Code	Course Type	Course Code	Course Title	Hours per Week				Credits	Hours / Week	Hours / Sem
					L	P	T	E
1	Core	T	HM 121	Foundation Course in Food Production-II	3	0	0	0	3	3	42
2	Sessional	P	HM 122	Foundation Course in Food Production Lab.-II	0	3	0	0	2	3	42
3	Core	T	HM 123	Foundation Course in Food and Beverage Service-II	3	0	0	0	3	3	42
4	Sessional	P	HM 124	Foundation Course in Food and Beverage Service Lab.-II	0	3	0	0	2	3	42
5	Core	T	HM 125	Foundation Course in Room Division Operations-II	3	0	0	0	3	3	42
6	Sessional	P	HM 126	Foundation Course in Room Division Operations Lab.-II	0	3	0	0	2	3	42
7	Core	T	HM 127	Food Science & Nutrition	3	0	0	0	3	3	42
8	Sessional	P	HM 128	Communicative Skills in English- II	0	3	0	0	2	3	42
									20	24	336

Semester -3

Sl.No.	Category Code	Course Type	Course Code	Course Title	Hours per Week				Credits	Hours / Week	Hours / Sem
					L	P	T	E
1	Core	T	HM 231	Food Production Operations	3	0	0	0	3	3	42
2	Sessional	P	HM 232	Food Production Operations Lab.	0	3	0	0	2	3	42
3	Core	T	HM 233	Food and Beverage Service Operations	3	0	0	0	3	3	42
4	Sessional	P	HM 234	Food and Beverage Service Operations Lab.	0	3	0	0	2	3	42
5	Core	T	HM 235	Room Division Operations	3	0	0	0	3	3	42
6	Sessional	P	HM 236	Room Division Operations Lab.	0	3	0	0	2	3	42
7	Core	T	HM 237	Coastal Tourism	3	0	0	0	3	3	42
8	Sessional	P	HM 238	Personality Development	0	3	0	0	2	3	42
									20	24	336

Semester -4

Sl.No.	Category Code	Course Type	Course Code	Course Title	Hours per Week				Credits	Hours / Week	Hours / Sem
					L	P	T	E
1	Core	E	HM 241	Industrial Exposure Training	0	0	0	8	20	48	672
									20	48	672

Semester -5

Sl.No.	Category Code	Course Type	Course Code	Course Title	Hours per Week				Credits	Hours / Week	Hours / Sem
					L	P	T	E
1	Core	T	HM 351	Food Production Management-I	3	0	0	0	3	3	42
2	Sessional	P	HM 352	Food Production Management- I Lab	0	3	0	0	2	3	42
3	Core	T	HM 353	Food and Beverage Service Management	3	0	0	0	3	3	42
4	Sessional	P	HM 354	Food and Beverage Service Management Lab.	0	3	0	0	2	3	42
5	Core	T	HM 355	Room Division Management	3	0	0	0	3	3	42
6	Sessional	P	HM 356	Room Division Management Lab.	0	3	0	0	2	3	42
7	Core	T	HM 357	Hospitality Marketing	3	0	0	0	3	3	42
									18	21	294

Semester -6

Sl.No.	Category Code	Course Type	Course Code	Course Title	Hours per Week				Credits	Hours / Week	Hours / Sem
					L	P	T	E
1	Core	T	HM 361	Food Production Management-II	3	0	0	0	3	3	42
2	Sessional	P	HM 362	Food Production Management –II Lab.	0	3	0	0	2	3	42
3	Core	T	HM 363	Food and Beverage Service Management	3	0	0	0	3	3	42
4	Sessional	P	HM 364	Food and Beverage Service Management Lab.	0	3	0	0	2	3	42
5	Core	T	HM 365	Entrepreneurship Management	3	0	0	0	3	3	42
6	Core	T	HM 366	Human Resource Management	2	0	0	0	2	3	42
6	Core	T	HM 367	Research Project & Viva	0	0	2	0	6	3	42
									21	21	294

Laboratories

ELIGIBILITY CRITERIA

1	To be eligible for the B.Sc. in Hotel and Hospitality Administration program, candidates must have completed their higher secondary education (10+2) from a recognized board with a minimum aggregate score of 40%.