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: |
Eligibility: |
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: |
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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 |
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Front Office - I |
Front Office - II |
Front Office - III |
Front Office |
Event Planning, Marketing & Management |
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Housekeeping - I |
Housekeeping - II |
Housekeeping - III |
Housekeeping |
Core Elective (Any Two) |
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Rooms Division Mgmt. (Practical) - I |
Rooms Division Mgmt. (Practical) - II |
Rooms Division Mgmt. (Practical) - III |
Rooms Division Management(Practical) |
Advanced Food Production |
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Communication Skill - I (Eng. & French) |
Communication Skill - II (Eng. & French) |
Hotel Accountancy & Cost Control |
Corporate English |
Advanced Food & Beverage Operations Management |
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Information Technology |
Principles of Hotel Accountancy |
Hospitality Law & Human Resource Management |
Environmental & Sustainable Tourism |
Advanced Housekeeping |
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Food Safety & Nutrition |
Principles of Management |
Management Information System in the Hospitality Industry |
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Advanced Front Office |
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Advanced Bakery & Confectionery |
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Allied Elective (Any ONE) |
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Revenue Management |
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Foreign Language (French) |
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Services Marketing |
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Financial Management |
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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: |
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:
Bachelors in Science Hospitality Studies (BSC-HS) Career Options and Job Prospects: |