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B.Sc. (Hotel Management)

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Bachelor Degree in Hotel Management (B.Sc (HM))

ABOUT THE COURSE:

B.Sc. (Hotel Management) is a compact 3 year programme offered by Hotel Management Department (College of Hotel Management & Tourism) of Srinivas University.

ADMISSION CRITERIA:

Candidates for admission to the program shall be required to have passed the Higher Secondary/ Pre University examinations (10+2) from state or central board or equivalent examination and obtained a minimum of 40% marks in aggregate, (35% in case of SC/ST candidates).

DURATION OF THE COURSE:

B.Sc (Hotel Management) shall be a 3 years (6 semesters) full time programme consisting of 90 working days of instruction in each semester.

ELIGIBILITY:

Candidates for admission to the program shall be required to have passed the Higher Secondary/ Pre University examinations (10+2) from state or central board or equivalent examination and obtained a minimum of 40% marks in aggregate         35% in case of SC/ST candidates.

COURSE CONTENT

B.Sc (HOTEL MANAGEMENT) YEAR – I

SEMESTER I

Sl.No. Code Title of Course Hours per week Credits Exam Duration(Hrs) Marks
M.M IA E.A
 1 AE-1A English – I 4 4 3 100 30 70
 2 AE-2A French – I 4 4 3 100 30 70
 3 DSC-1A (Th) F & B Production – I 4 4 3 100 30 70
 4 DSC-2A (Th) Accommodation & Front Office Operation-I 4 4 3 100 30 70
 5 DSC-1A (Pr) F & B Production Practical– I 4 2 3 100 30 70
 6 DSC-2A (Pr) Accommodation  & Front Office Operation Practical – I 4 2 3 100 30 70
 7 DSS-1 Introduction to Hospitality 4 4 3 100 30 70
 8 AE-3A  Constitution of India 2 2 3 100 30 70
Total 30 26 800

SEMESTERII

Sl.No. Code Title of Course Hours per week Credits Exam Duration(Hrs) Marks
M.M IA E.A
1 AE-1B English – II 4 4 3 100 30 70
2 AE-2B French – II 4 4 3 100 30 70
3 DSC-1B (Th) F & B Production – II 4 4 3 100 30 70
4 DSC-2B (Th) Accommodation & Front Office Operation-II 4 4 3 100 30 70
5 DSC-3A (Th) F & B Service  – I 4 4 3 100 30 70
6 DSC-1B (Pr ) F & B Production Practical – II 4 2 3 100 30 70
7 DSC-2B (Pr) Accommodation & Front Office  Operation Practical – II 4 2 3 100 30 70
8 AE-3B Human Rights & Environment 2 2 3 100 30 70
Total 30 26 800

 B.Sc (HOTEL MANAGEMENT) YEAR – II

SEMESTERIII

Sl.No. Code Title of Course Hours per week Credits Exam Duration(Hrs) Marks
M.M IA E.A
1 DSC-1C (Th) F & B Production – III 4 4 3 100 30 70
2 DSC-2C (Th) Accommodation & Front Office Operation-III 4 4 3 100 30 70
3 DSC-3B (Th) F & B Service – II 4 4 3 100 30 70
4 DSS-2 Hygiene & Sanitation 4 4 3 100 30 70
5 DSS-3 (Th) Hospitality Information System 4 4 3 100 30 70
6 DSC-1C (Pr) F & B Production Practical – III 4 2 3 100 30 70
7 DSC-3B (Pr) F & B Service Practical – II 4 2 3 100 30 70
8 DSS-3 (Pr) Hospitality Information System Practical 4 2 3 100 30 70
Total 32 26 800

 SEMESTERIV

Sl.No. Code Title of Course Hours per week Credits Exam Duration(Hrs) Marks
M.M IA E.A
1 DSC-1D (Th) F & B Production – IV 4 4 3 100 30 70
2 DSC-3C (Th) F & B Service – III 4 4 3 100 30 70
3 DSS-4 Food Science & Nutrition 4 4 3 100 30 70
4 DSS-5 Hotel Accounting & Statistics 4 4 3 100 30 70
5 DSC-1 D (Pr) F & B Production Practical – IV 4 2 3 100 30 70
6 DSC-3C (Pr) F & B Service  Practical – III 4 2 3 100 30 70
7 DSS-6 Organizational Behaviour 4 2 3 100 30 70
8 SE-1 Carving (P) 4 2 3 100 30 70
Total 32 24 800

B.Sc (HOTEL MANAGEMENT) YEAR – III

SEMESTERV

Sl.No. Code Title of Course Hours per week Credits Exam Duration(Hrs) Marks
M.M IA E.A
1 DSC-1E (Th) Food Production – V 4 4 3 100 30 70
2 DSC-3 D (Th) F & B Service –IV 4 4 3 100 30 70
3 DSS-7 Event Management 4 4 3 100 30 70
4 DSS-8 Hotel Law 4 4 3 100 30 70
5 DSC-1E (Pr) Food Production Practical – V 4 2 3 100 30 70
6 DSC-3D (Pr) F & B Service Practical –IV 4 2 3 100 30 70
7 SE-2 Bakery & Confectionery  (P) 4 2 3 100 30 70
8 SE-3 Mixology (P) 4 2 3 100 30 70
Total 32 24 800

SEMESTER VI

Sl.No. Code Title of Course Duration Credits Exam Duration(Hrs) Marks
M.M IA E.A
1    DSS – 9 Industrial Exposure

 

18 weeks 24 03 750 150 600
Total 18 weeks 24 750

SCOPE OF COURSE:

  1. Hotel Management leads to a hot career in a wide range of industries including Hotels, Leisure, Recreation and Sports management, Airline, Cruise & other luxury transportation.
  2. A Hotel Management professional gets employed in new age sectors such as Retail & Facilities Management, Spa &Wellness management and environmentally sustainable cultural tourism development.
  3. The wave of globalization is driving the industry to create brand presence across the world creating innumerable opportunities for the Hotel Management professional.
  4. New government policies have made India a Tourist destination of wide choices, leading way to careers in the government sector in various parts of India.
  5. Students of BHM have a choice to specialize in a particular subject which open them up for television, research and higher studies in the fields of food, accommodation, travel and leisure.

SPECIAL FEATURES:

  1. Providing sound and practical knowledge of hotel management, tourism and entrepreneurship through Industry experts.
  2. Discussions and expert talks with key entrepreneurial and intercultural leadership skills by proven professionals from the Industry.
  3. Practical lessons in a professional environment in order to apply those acquired skills successfully in the hospitality Industry.
  4. Internship opportunities with leading hospitality brands in India and abroad.
  5. A Cosmopolitan campus with students from pan India pursuing a wide spectrum of professional courses under one roof.
  6. Yearly work calendar scheduled with a variety of cultural, social and competitive events happening all around the year on campus.
  7. Lively, vibrant, Wi-Fi enabled campus located in the heart of the city, Railway station, Bus station, Malls, City centre, Hostels, playground, places of worship, cinemas and food joints are at walking distances from the campus.
  8. State of the Art computer labs, Training Restaurant, Training kitchens and Library.
  9. A dedicated team of faculty members with years of industry experience who are determined to turn amateurs into professionals.
  10. Guaranteed 200% placement assistance ensuring achallenging career where sky is the limit.
  11. Value addition skills imparted through various workshops in carving, bartending, mixology, bakery & new age cooking.
  12. Fieldwork, study & research on various gastronomic topics for students to gather first-hand information in order to complete project work for successful completion of the course curriculum.

ENTRANCE EXAM:

All admissions shall be made through an entrance test conducted by an appropriate body as approved by Srinivas University from time to time.

COURSE REGULATION DETAILS:

A) SCHEME OF EXAMINATION

Written examinations shall be conducted at the end of each semester as per the academic calendar notified in advance. Each course will carry 100 marks of which 30 marks shall be reserved for internal assessment and the remaining 70 marks for written examination to be held at the end of each semester.

The internal assessment marks shall be based on the following components: –

  • Class tests
  • Assignments
  • Seminars / group discussion
  • Class attendance

B) REGISTRATION FOR EXAMINATION

  • Each student shall register for examinations in all the subjects of a semester when he/she appears for the examination of that semester for the first time.
  • A candidate shall not be admitted to the practical examination in the first appearance unless he/she produces the class record book duly certified by the Head of the department of the college in the concerned subject.
  • Marks awarded for the class record at the first appearance shall be considered for the subsequent appearances in the subject.

C) STANDARD OF PASSING

The minimum of marks for passing the examination for each semester shall be 50% in aggregate and a minimum of 40% marks in each paper.

D)  CARRY OVER PROVISION

Candidates who fail the lower examinations may take higher semester examinations. The results of candidates who have passed the sixth semester examination, but not passed all the examinations of the earlier semesters shall be announced as NCL (not completed lower examination). Such candidates shall be eligible for the degree only after completion of all the earlier examinations.

E) CLASIFICATION OF SUCCESSFUL CANDIDATES

The results of successful candidates at the end of 3rd year shall be classified on the basis of aggregate marks obtained in all the 6 semesters and the aggregate Grade Point Average(GPA).

DECLARATION OF CLASS ON THE BASIS OF PERCENTAGE OF AGGREGATE  

MARKS 

First Class with Distinction       70% and above

First Class                                60% and above but less than 70%

Second Class                           50% and above but less than 60%

Pass Class                                40% and above but less than 50%

EIGHT POINT ALPHA-SIGN GRADING SCHEME BASED ON GPA/CGPA

Each semesters result shall be declared in terms of grades. An eight point grading system which is based on the actual absolute marks scored and alpha-sign grade as described below shall be adopted.

Range of Marks: 

% Marks : Below 40 40-49 50-54 55-59 60-69 70-79 80-89 90-100
Alpha-Sign Grade: D C B B+ A A+ A++ 0
Grade Point: 2 3 4 5 6 7 8 9

COMPUTATION OF GRADE POINT AVERAGE (GPA)

Grade Points (GP) are assigned based on the total marks scored in each paper. It is calculated by dividing the percentage marks scored in each paper by 10 (Ten). Grade Point Weights (GPW) are then calculated by multiplying the Grade Points with the Credits assigned to the corresponding paper. GPW of all papers in the semester are added together and is divided by Total Credits of the semester to get Grade Point Average (GPA). A Student is then assigned alpha sign grade based on the GPA as given below;

Illustration of GPA Calculation: 

Papers AE-1A AE-2A DSC-1A(Th) DSC-2A(Th) DSC-1A (Pr) DSC-2A (Pr) DSS-1 AE-3A TOTAL
Maximum Marks 100 100 100 100 100 100 100 100 800
Percentage Marks Obtained by the Student 75 71 80 76 69 80 70 68 589
Grade Points (GP) Earned 7.5 7.1 8.0 7.6 6.9 8.0 7.0 6.8
Credits Assigned for the Paper 4 4 4 4 2 2 4 2 26
Grade Point Weights (GPW) 30 28.4 32 30.4 13.8 16 28 13.6 192.2
Semester Percentage Marks 589 x 100/800 = 73.62
Classification First Class with Distinction
GPA 192.2/26 = 7.39
Alpha Sign Grade A+

CALCULATION OF CUMULATIVE GRADE POINT AVERAGE (CGPA)

The Cumulative Grade Point Average (CGPA) at the end of the 3th year shall be calculated as the weighted average of the semester GPW. The CGPA is obtained by dividing the total of GPW of all the six semesters by the total credits for the programme. Programme Alpha Sign Grade is allotted based on the CGPA.

The candidates who pass all the semester examinations in the first attempt in three years are eligible for ranks provided they secure 60% and above marks or at least an A grade.

 F)WITHDRAWAL FROM COURSE

Candidates can withdraw from the course before the commencement of the same and not once classes have already begun. Discontinuation will not be permitted unless the total fee of the program is paid by the student.
 

 

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