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B.Sc. Hotel Management & Catering Science

B.Sc. Hotel Management & Catering Science

Programme Overview

The Bachelor of Science in Hotel Management & Catering Science (B.Sc. Hotel Management & Catering Science) is a three-year undergraduate programme designed to prepare students for careers in the hospitality and tourism industry. The course focuses on hotel operations, food production, catering services, hospitality management, and customer service excellence.

This programme combines classroom learning with hands-on practical training to develop professional skills required in hotels, resorts, restaurants, cruise lines, and catering establishments.

  • To provide comprehensive knowledge of hotel and catering operations.

  • To develop culinary and food production skills.

  • To train students in front office and housekeeping management.

  • To enhance communication and customer service skills.

  • To prepare students for global hospitality careers.

Core Subjects

The curriculum generally includes:

  • Food Production

  • Food & Beverage Service

  • Front Office Management

  • Housekeeping Management

  • Hospitality Marketing

  • Hotel Accounting

  • Tourism Management

  • Nutrition & Food Science

  • Catering Management

  • Bakery & Confectionery

  • Event Management

  • Hospitality Law

  • Basic & Advanced Cooking Techniques

  • Bakery and Pastry Preparation

  • Restaurant Service Practice

  • Front Office Operations Training

  • Housekeeping Lab Practice

  • Industrial Exposure Training (Internship)

  • Event Planning & Catering Practice

  • Final Year Project

Food Production

Culinary techniques, menu planning, kitchen management, and food safety.

Hotel Operations

Front office management, guest handling, and reservation systems.

Housekeeping

Room management, cleanliness standards, and hospitality etiquette.

Catering & Event Management

Planning and executing events, banquets, and large-scale catering services.

Tourism & Hospitality Management

Understanding global hospitality trends and tourism operations.

The programme follows an industry-oriented approach:

  • Practical Kitchen & Lab Training

  • Demonstrations by Professional Chefs

  • Workshops & Guest Lectures

  • Industrial Visits

  • Internship Training in Star Hotels

  • Seminars & Presentations

  • Role-Play & Customer Service Training

Students gain real-time exposure through training in reputed hotels and hospitality establishments.

Graduates will develop:

  • Culinary and bakery skills

  • Customer service and communication skills

  • Leadership and team management abilities

  • Time management and organizational skills

  • Problem-solving and decision-making skills

  • Professional grooming and hospitality etiquette

Graduates can work as:

  • Chef / Sous Chef

  • Food & Beverage Manager

  • Front Office Executive

  • Housekeeping Supervisor

  • Restaurant Manager

  • Catering Manager

  • Event Manager

  • Cruise Line Staff

  • Airline Catering Staff

  • Hotel Operations Executive

Opportunities are available in star hotels, resorts, restaurants, cruise ships, airlines, event management companies, and international hospitality chains.

  • High demand in global hospitality industry.

  • Attractive career opportunities abroad.

  • Practical, skill-based learning.

  • Opportunities for entrepreneurship in food and catering business.

Dynamic and customer-focused profession.