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BSc (Honours) Hotel Management programme at Don Bosco University educates students about the business of hotel and food service management, and prepares them for careers at the management level in the hotel, food service, and broader service industries, either locally or internationally. Students learn to be customer-focused, analytical and independent, and at the same time develop communication and leadership skills. They also gain a global perspective to meet the growing challenges that are faced by the dynamic hotel and food service industries.

The programme offers a multi-disciplinary education, which will equip students with the professional knowledge and skills needed for a broad range of complex, managerial and specialised work activities in the hotel and food service industry. Career opportunities for graduates of this programme include those in hotels, cruise ships, hostels, staff/visitor quarters in hospitals and institutions, serviced apartments, independent restaurants, restaurant chains, dining and catering facilities in hotels, conference and exhibition centres, shopping malls, hospitals, clubs and associations, and institutions.

Eligibility Criteria

  • Passed Higher Secondary School Leaving Examination or equivalent in any stream with 50% of the aggregate

Number of Seats

60 seats each

Location

Tapesia Campus

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Semester I
Foundation Course in Food Production - I
Foundation Course in Food & Beverage Service - I
Foundation Course in Front Office Operations - I
Foundation Course in Accommodation Operations - I
Application of Computers
Hotel Engineering
Nutrition
Semester II
Foundation Course in Food Production - II
Foundation Course in Food & Beverage Service - II
Foundation Course in Front Office Operations - II
Foundation Course in Accommodation Operations - II
Principles of Food Science Accountancy
Communication
Semester III
Food Production Operations
Accomodation Operations
Food and Beverage Service Operations
Front Office Operations
Industrial Training
Semester IV
Hotel Accountancy
Food Safety and Quality
Research Project Methodology
Food and Beverage Control
Semester V
Advance Food Production Operations - I
Advance Food and Beverage Operations - I
Front Office Management - I
Accomodation Management - I
Financial Management
Strategic Management
Research Project
Special Topics/ Guest Speakers
Semester VI
Advance Food Production Operations - II
Advance Food and Beverage Operations - II
Front Office Management - II
Accomodation Management - II
Food and Beverage Management
Facility Planning
Research Project
Special Topics/ Guest Speakers
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