BSc-HM (Hotel Management)

BSc-HM (Hotel Management)

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REGULATIONS GOVERNING THE CREDIT BASED SEMESTER SCHEME FOR 3 YEARS BACHELOR’S DEGREE IN HOTEL MANAGEMENT (B.SC (HM))


PREAMBLE

Tourism is the world’s largest Service Sector Industry. It includes several diverse sectors like Travel, Transport, Accommodation, Food & Beverage, Leisure & Entertainment and Retail. Careers in these sectors have seen  enormous  growth  and  the  trend  remains  hugely progressive with globalization and technological  advances. As the demand for acquisition of talented manpower is rising at an unimaginable pace all around the world, Hotel Management Programs have become a basic requirement for aspiring students who are looking forward to a growth oriented and rewarding career in the Tourism industry.

B.Sc. (Hotel Management) is a compact 3-year program offered by Hotel Management Department (College of Hotel Management & Tourism) of Srinivas University. This program provides the students an insight of the Hospitality Industry, exposing them to the various skills & techniques of the various departments and their sections. The program is a blend of theory classes, practical “hands on” sessions and real time industrial training which enables the student to become potential hospitality professional.

  1. TITLE & COMMENCEMENT
  • These regulations shall be called “Regulations governing the credit based semester scheme for 3 years Bachelor Degree in Hotel Management (B.Sc (HM)) programme.
  • These regulations shall come into force from the date of assent of the chancellor.
  1. OBJECTIVES
  • To create a comprehensive course in the emerging field of Hotel Management.
  • To impart professionalism in Hospitality service and to inculcate service orientation through Hotel Management and Management subjects.
  • To develop more job opportunities for the wards.
  1. ELIGIBILITY FOR ADMISSION
  • 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.
  1. ADMISSION PROCEDURE
  • All admissions shall be made through an entrance test conducted by appropriate body as approved by Srinivas University from time to time.
  1. 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 each semester.

  1. MAXIMUM PERIOD FOR THE COMPLETION OF THE PROGRAMME

The maximum period for completing the programme as prescribed in the regulation governing is 6 years from the date of admission. The term completing the programme means passing all the prescribed examinations of the programme to become eligible for the degree. No candidate shall be permitted to appear for the examinations after the prescribed maximum period for completing the programme.

  1. MEDIUM OF INSTRUCTION

The medium of instruction and examination shall be English.

  1. ATTENDANCE

8.1       A candidate shall be considered to have satisfied the requirements of attendance for the semester if he / she attends not less than 75% of the number of classes actually held up to the end of the semester in each subject (in theory & practical separately).

8.2       A candidate who does not satisfy the requirements of attendance even in one subject shall not be permitted to take the whole University Examination of that semester and he / she shall seek readmission to that Semester in a subsequent year.

8.3       If a candidate represents his/her institution/University/Karnataka State/Nation in Sports/NGC/NSS/Cultural or any officially sponsored activities he/she may be permitted to claim attendance for actual number of days participated, based on the recommendation of the Head of the Institution concerned. If a candidate is selected to participate in national level events such as Republic Day Parade etc., he/she may be permitted to claim attendance for actual number of days participated based on the recommendation of the head of the Institution concerned.

  1. COURSE STRUCTURE

The B.Sc (Hotel Management) programme includes a) Core courses b) Supplementary courses   c) Ability enhancement courses d) Complimentary skill enhancement courses. The students are required to undergo OJT (Industrial Exposure) during 6th semester.

COURSE SUMMARY

DISCIPLINE SPECIFIC CORE SUBJECTS

  1. F&B Production (T)&(P)
  2. Accommodation & Front Office Operation (T)&(P)
  3. F&B Service (T)&(P)

DISCIPLINE SPECIFIC SUPPLEMENTARY COURSES

  1. Introduction to Hospitality (T)
  2. Hygiene & Sanitation (T)
  3. Hospitality Information System (T)&(P)
  4. Food Science & Nutrition (T)
  5. Hotel Accounting & Statistics (T)
  6. Organizational Behaviour (T)
  7. Event Management (T)
  8. Hotel Law (T)
  9. Industrial Exposure (P)

ABILITY ENHANCEMENT COURSES

  1. English I & II
  2. French I & II
  3. Constitution of India
  4. Human Rights & Environment

SKILL ENHANCEMENT COURSES

  1. Carving (P)
  2. Bakery & Confectionery (P)
  3. Mixology (P)
  1. COURSE SCHEME

B.Sc (HOTEL MANAGEMENT) YEAR – I

I SEMESTER

Sl.No.

Code

Title of Course

Hours per week

Credits

Exam Duration

(Hrs)

Marks

M.M

IA

E.A

 

17/HM 3/11

English – I

4

4

2

100

50

50

 

17/HM 3/12

French – I

4

4

2

100

50

50

 

17/HM 3/13

F & B Production – I               

4

4

2

100

50

50

 

17/HM 3/14

Accommodation & Front Office Operation-I

4

4

2

100

50

50

 

17/HM 3/15

F & B Production Practical– I

4

2

3

100

50

50

 

17/HM 3/16

Accommodation & Front Office Operation Practical – I

4

2

3

100

50

50

 

17/HM 3/17

Introduction to Hospitality

4

4

2

100

50

50

 

17/HM 3/18

 Constitution of India

2

2

2

100

50

50

 

Total

30

26

 

800

 

 

 

II SEMESTER

Sl.No.

Code

Title of Course

Hours per week

Credits

Exam Duration

(Hrs)

Marks

M.M

IA

E.A

1

17/HM 3/21

English – II

4

4

2

100

50

50

2

 

17/HM 3/22

French – II

4

4

2

100

50

50

3

 

17/HM 3/23

F & B Production – II

4

4

2

100

50

50

4

 

17/HM 3/24

Accommodation & Front Office Operation-II

4

4

2

100

50

50

5

 

17/HM 3/25

F & B Service – I

4

4

2

100

50

50

6

17/HM 3/26

F & B Production Practical – II

4

2

3

100

50

50

7

17/HM 3/27

Accommodation & Front Office Operation Practical – II

4

2

3

100

50

50

8

17/HM 3/28

Human Rights & Environment

2

2

2

100

50

50

 

Total

30

26

 

800

 

 

 

B.Sc (HOTEL MANAGEMENT) YEAR – II

III SEMESTER

Sl.No.

Code

Title of Course

Hours per week

Credits

Exam Duration

(Hrs)

Marks

M.M

IA

E.A

1

17/HM 3/31

F & B Production – III

4

4

2

100

50

50

2

 

17/HM 3/32

Accommodation & Front Office Operation-III

4

4

2

100

50

50

3

 

17/HM 3/33

F & B Service – II

4

4

2

100

50

50

4

 

17/HM 3/34

Hygiene & Sanitation

4

4

2

100

50

50

5

 

17/HM 3/35

Hospitality Information System

4

4

2

100

50

50

6

17/HM 3/36

F & B Production Practical – III

4

2

3

100

50

50

7

17/HM 3/37

F & B Service Practical – I

4

2

3

100

50

50

8

17/HM 3/38

Hospitality Information System Practical

4

2

3

100

50

50

 

Total

32

26

 

800

 

 

IV SEMESTER

Sl.No.

Code

Title of Course

Hours per week

Credits

Exam Duration

(Hrs)

Marks

M.M

IA

E.A

1

17/HM 3/41

F & B Production – IV

4

4

2

100

50

50

2

 

17/HM 3/42

F & B Service – III

4

4

2

100

50

50

3

 

17/HM 3/43

Food Science & Nutrition

4

4

2

100

50

50

4

 

17/HM 3/44

Hotel Accounting & Statistics

4

4

2

100

50

50

5

 

17/HM 3/45

F & B Production Practical – IV

4

2

3

100

50

50

6

17/HM 3/46

F & B Service Practical – II

4

2

3

100

50

50

7

17/HM 3/47

Organizational Behavior

4

2

2

100

50

50

8

17/HM 3/48

Carving (P)

4

2

3

100

50

50

 

Total

32

24

 

800

 

 

 

B.Sc (HOTEL MANAGEMENT) YEAR – III

V SEMESTER

Sl.No.

Code

Title of Course

Hours per week

Credits

Exam Duration

(Hrs)

Marks

M.M

IA

E.A

1

17/HM 3/51

Food Production – V

4

4

2

100

50

50

2

 

17/HM 3/52

F & B Service –IV

4

4

2

100

50

50

3

 

17/HM 3/53

Event Management

4

4

2

100

50

50

4

 

17/HM 3/54

Hotel Law

4

4

2

100

50

50

5

 

17/HM 3/55

Food Production Practical – V

4

2

3

100

50

50

6

17/HM 3/56

F & B Service Practical –III

4

2

3

100

50

50

7

17/HM 3/57

Bakery & Confectionery (P)

4

2

3

100

50

50

8

17/HM 3/58

Mixology (P)

4

2

3

100

50

50

 

Total

32

24

 

800

 

 

VI SEMESTER

Sl.No.

Code

Title of Course

Duration

Credits

Exam Duration

(Hrs)

Marks

M.M

IA

E.A

1

   17/HM 3/61

Industrial Exposure

 

 

18 weeks

24

03

750

150

600

 

Total

18 weeks

24

 

750

 

 

                   

 

  1. SCHEME OF EXAMINATION

Written examinations shall be conducted at each semester as per the academic calendar notified in advance. Each course will carry 100 marks of which 50 marks shall be reserved for internal assessment and the remaining 50 marks for written examination to be held at the end of each semester.

The internal assessment marks shall be based on following components: -

  • Class tests             -           2 of 20 marks each
  • Assignments -           1assignment -  5 marks
  • Class attendance -           5 marks

Practical:-

Per practical class-10 marks x number of practical classes (40 marks)          

Model practical exam  - 10 marks

             Total   - 50 marks

  1. 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.
  1. STANDARD OF PASSING

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

  1. 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.

  1. COURSE WISE GRADING OF STUDENTS

Letter Grades and Grade Points (GP) Based on the semester performance, each student is awarded a final letter grade at the end of the semester in each Course. The letter grades and the corresponding grade points are as follows:

15.1 The Srinivas University adopts absolute grading system wherein the marks are converted to grades, and every semester results will be declared with semester   grade point average (SGPA)   and Cumulative Grade Point Average (CGPA). The CGPA will be calculated every semester, except the first semester.

  1. The grading system  is with the  following letter  grades  as  given below:

Grades and Grade Points

Level

Out standing

Excellent

Very good

Good

Above Average

Average

Poor

Fail

Letter Grade

O

S

A

B

C

D

E

F

Grade Points

10

9

8

7

6

5

4

00

A student obtaining Grade “F” shall be considered failed and will be required to reappear in the examination.

Such students after passing the failed subject in subsequent examination/s will be   awarded with “E” grade irrespective of marks he/she scores in the subsequent examination/s.


Number of attempts taken to clear a subject/s shall be shown in the transcripts.

Level

Out standing

Excellent

Very good

Good

Above Average

Average

Poor

Fail

Letter Grade

O

S

A

B

C

D

E

F

Grade Points

10

9

8

7

6

5

4

00

Score (Marks) Range (%)

≥ 90

<90

<80

≥70

<70

≥65

< 65

≥60

< 60

≥55

< 55

≥ 50

<50

Computation of SGPA and CGPA

The following procedure to compute the Semester Grade Point Average (SGPA) and Cumulative Grade Point Average (CGPA):

  1. The SGPA is the ratio of sum of  the product of  the number of credits  with the  grade points  scored by  a  student  in all the courses taken  by   a student  and the sum of  the  number of credits of all the courses undergone by a student, i.e

SGPA (Si) = ∑(Ci x Gi) / ∑Ci

where Ci is the number of credits of the ith course and Gi is the grade point scored by the student in the ith course.

  1. The CGPA is also calculated in the same manner  taking into account  all the  courses  undergone by  a student  over all the semesters of a programme, i.e.

CGPA = ∑(Ci x Si) / ∑ Ci

where Si  is the SGPA  of the ith semester and Ci is the total number of credits in that semester.

iii.   The SGPA  and CGPA  shall be  rounded off to 2  decimal places and reported in the transcripts.

Illustration for computation of SGP and CGPA

Computation of SGPA

Illustration No.1

Course

Credit

Grade Letter

Grade Point

Credit Point

(Credit x Grade)

Course 1

4

A

8

4x8 = 32

Course 2

4

C

6

4x6 = 24

Course 3

4

B

7

4x7 = 28

Course 4

4

O

10

4x10 = 40

Course 5

2

D

4

2x4 = 8

Course 6

2

C

6

 2x6 = 12

Course 7

4

S

9

4x9 = 36

Course 8

2

C

6

2x6 = 12

 

26

 

 

192

 

 

Thus, SGPA = 192/26 = 7.38

Illustration No.2

Course

Credit

Grade Letter

Grade Point

Credit Point

(Credit x Grade)

Course 1

4

A

8

4x8 = 32

Course 2

4

C

6

4x6 = 24

Course 3

4

B

7

4x7 = 28

Course 4

4

O

10

3x10 = 30

Course 5

4

F

0

3x0 =  00

Course 6

2

C

6

3x6 = 18

Course 7

2

S

9

2x9 = 18

Course 8

2

C

6

2x6 = 12

 

26

 

 

166

Thus, SGPA = 166/26 = 6.38

 

Illustration No.2(a)

Course

Credit

Grade Letter

Grade Point

Credit Point

(Credit x Grade)

Course 5

4

E

4

4x4 = 16

 

26

 

 

Ci (First Attempt 166 +Ci Subsequent attempt 16 = 182

Thus, SGPA = 182/26 = 7

Illustration No.3

Course

Credit

Grade Letter

Grade Point

Credit Point

(Credit x Grade)

Course 1

4

A

8

          4x8 = 32        

Course 2

4

C

6

4x6 = 24

Course 3

4

B

7

4x7 = 28

Course 4

4

O

10

4x10 = 40

Course 5

4

S

9

4x9 =  36

Course 6

2

C

6

2x6 = 12

Course 7

2

S

9

2x9 = 18

Course 8

2

C

6

2x6 = 12

 

26

 

 

202

Thus, SGPA = 202/26 = 7.76

CGPA =  26x7    26x7.76    = 7.6726

                              50

   CGPA after Final Semester

Sem.1

Sem 2

Sem 3

Sem4

Sem 5

Sem 6

Credit 26

SGPA 7

Credit 26

SGPA 8.5

Credit 26

SGPA 6.86

Credit 24

SGPA 9.2

Credit 24

SGPA 8.18

Credit 24

SGPA 7.73

 

Thus, CGPA=   26 x7   26 x8.5   26 x6.86   24 x9.2   24 x8.18   24 x7.73 = 8.18

200

Transcript  (Format): Based  on the above recommendations  on Letter grades,  grade  points,  SGPA    and   CCPA,  the  transcript  for  each semester and a consolidated transcript indicating the performance  in all semesters may be  issued.

15.2  CONVERSION  OF GRADES  INTO PERCENTAGE:

Conversion formula for the conversion of GPA into Percentage is

[CGPA Earned - 0.75] x 10= Percentage of marks scored.

Illustration: [CGPA Earned 8.2 - 0.75] x 10 = 74.5%

15.3  A student is considered to have completed a Course successfully or achieved a pass grade and earned the credits if he / she secures a letter grade other than U or W or I or F in that Course. A letter grade U or W or I or F in any Course implies a failure in that Course.

15.4  A Course successfully completed cannot be repeated.

15.5  If a student gets a fail grade F (U/W/I) in a course with both theory and practical components, then he/she has to reappear in the end semester examinations of both.

15.6 If a student obtains U grade in a course in the first three attempts, from fourth attempt onwards, full weightage (100%) shall be assigned to marks scored in the end semester examinations and the internal assessment marks they have scored during the regular course of study will be ignored. The first attempt is that which corresponds to the first registration for the course. If a student gets U or I or W grade in an attempt that is treated as an attempt.

The detailed methodology of normalization of internal marks as well as marks in the end-semester examinations shall be formulated by the Controller of Examinations.

15.7  To pass in a course with earnable credits a student has to score a minimum of 50% of the total normalized marks .

Fee Structure

(For the Academic Year 2020-21)

Courses Duration Annual Fee Structure
Karnataka Non - Karnataka
B.Sc. (Hotel Management) Eligibility: Pass in 10+2/PUC in any discipline (NRI 25K extra in I Year)  3 Years (Six Semesters) Year I : Rs.55,000
Year II : Rs.40,500
Year III : Rs.40,500
Total:  Rs.1,36,000
Rs.78,000
Rs.50,500
Rs.50,500
Rs.1,79,000

Note :
(1) University Registration Fee, Eligibility Fee for other State students, Examination Fee, Uniform Fee, Hostel Fee, Industry visit fee, Internship fee, Transportation fee, Sports & games fee, Extra-curricular activity fee, etc., are extra. The course fees mentioned for subsequent years may vary annually up to 6%.
(2) The University Marketing Team will help the admitted students to avail of Education Loans, Scholarships, etc.
(3) The University Placement & Training Team will assist the admitted students to get (a) Earn While Learn, (b) Industry Internship, and (c) Final Job Placement.