Interactive learning opportunities from industry titans through workshops and seminars offer invaluable experience to our students that sets them apart.
Job placement opportunities given to students upon graduation help them step into their professional lives and embark on an exciting journey.
Global exposure and networking opportunities are facilitated through our international collaborations to set students up on the path to global success.
Paid internship opportunities in Europe and the USA offer students the chance to unlock global opportunities for their career development and gain valuable hands-on experience in the hospitality and tourism industry.
Our partnership with Ritz Carlton fosters cutting-edge faculty development, ensuring that you learn from the best.
Training for IATA and AMADEUS certifications are offered which are globally recognized and respected by employers within the aviation and travel sectors. This gives our students a competitive advantage during recruitment.
International Tourism and Hospitality Conference (ITHC), a common platform where future professionals, academicians, researchers, industry experts, and students collaborate to promote research, innovation, and entrepreneurship.
Key Facts
Scope & Career Opportunities
Course Details
Key Facts
DURATION
3 or 4 years
PROGRAMME TYPE
UG
DEGREE AWARDED BY
MAKAUT
MINIMUM ELIGIBILITY FOR B.SC. – HOSPITALITY & HOTEL ADMINISTRATION
10+2 passed in any stream from a recognized board. Candidates appearing for Class XII final can also apply.
ADMISSION PROCESS
To complete admission online, follow the steps below:
– Fill up the online application form
– Sit for personal interview
– Receive selection letter via e-mail
– Pay admission fees
Scope & Career Opportunities
International hotel chains are increasing their presence in India which indicates that the demand for professionals in this field will increase in the years to come. Students pursuing B.Sc. – Hospitality & Hotel Administration, can get jobs as:
-Hotel Manager
-Chef
-Resort Manager
-Housekeeping Supervisor
-Flight Attendant
-Restaurant Manager
Success Stories
Kranti Ganguly
St. Bridges Hotel Saundersfoot, UK
Antara Chanda
Taj West End
Kinjol Bhattacharya
Trivago
Ankita Verma
Taj Wellington Mews
Course Details
Course Details of B.Sc. – Hospitality & Hotel Administration are as follows –
Course Breakup
FOOD PRODUCTION AND PATISSERIE
FOOD AND BEVERAGE SERVICE
FRONT OFFICE
FOOD SCIENCE AND NUTRITION
ACCOMODATION AND HOUSEKEEPING
BUSINESS AND MANAGEMENT
The Classical Kitchen Brigade
To understand the role of the chef, Interdepartmental cooperation, Daily routine & systems. To develop a comprehensive knowledge of professional cookery in the hotel & catering industries.
Cookery Principles
Fundamentals of cooking, Preparation of ingredients, Texture, Methods of cooking, Principles of invalid cookery, Principles of food storage, Menu planning, Work methods in food production, Western culinary terms, Hindi equivalents of some English food name, Reheating of food – rechauffe cooking, Accompaniments & garnishes, regional Indian cookery (according to location), principles of Chinese cookery, classical and modern garnishes in continental cookery, cooking using left-overs-hot starters.
Pastry and Bakery
Fundamentals of bakery, Ice cream and sorbets, Frozen desserts, Bakeshop production – faults in making rolled-in dough cake formulas & cake making Icing-sugar and chocolate basic work
Food Production Cost Control
Knowhow on basic commodities, raw and processed, Catering of food, production and distribution, quality and standards of commodities, suitability for different purposes, purchase specification- Dealing with supplier-receiving methods-stores organization, stock control, stock levels and rotation speed, yield testing for meat, fish and poultry-meat tags, Preparing, Testing and Assessing new recipes, Sales monitoring, Portion Control, Flash Food cost control, Stock taking method.
Restaurant Organization and Service
Food Service areas and ancillary departments- Room Services, Still Room, Stores, Linen Room, Kitchen Stewarding, Hot Sections, Mise-en-place, Laying Tables, Forms and Methods of Service, Receiving the Guest, Service at Table, Tobacco and Cigars, Preparing of Flambe dishes and Silver Service, Table d’ hote, buffet and Ala Carte Menus preparation and service of 20 Table d’hote , 4 buffets and 3 A La Carte menus with an overall proportion of 40% continental dishes, 40% Indian regional dishes and 20% Chinese dishes.
Variety of Menus
Different types of Meals and Menu, Fixed menu and a la carte, classical French menu terms; Indian Food and accompaniments; planning a simple menu; breakfast menus, historical understanding of non-alcoholic and alcoholic beverages, Beer, Spirits, Liquors And Bitters, Cocktails and Mixed drinks
Hotel Ecosystem
Classification and history of hotels, Organogram, Directory services, traditional and contemporary practices, new innovations, quality of service, services marketing, Room as the primary selling product, Room types, reservations, customer relationship management, guest profiling, security and safety, modern enabling technologies
Records and Reporting
Record keeping, Computer aided documentation and control, data privacy and security, Revenue planning and computing, basic statistical methods for analysis, incidence reporting, Front Office MIS reports, decision support
Audit
Night Audit- EOD Routine in Details, roll of business date, Yield and Revenue Management, energy audit, action-taken on feedback and grievances
Classification of raw materials into food groups
Cereals, Pulses, Milk & milk products, pasteurization of food
Factors influencing food intake & food habits
Food & its relation to health, nutrition, Physiologic factors that determine food intake, Environmental & behavioral factors, influencing food acceptance, Food Processing
Balanced Diet/Menu planning
Definitions, importance of balanced diet, Recommended Dietary Allowances (RDA) for various nutrients
Services and Facilities
different types of accommodation services, Housekeeping, and facilities, Hierarchy- duties and responsibilities, guest satisfaction, different types of hotels, eco-friendly practices, hygiene, safety, cleanliness, upkeep, Floor and wall finishes, maintenance, aesthetics, Unique Selling Propositions, Occupancy ratios, auto energy controls, artful flower arrangements, artifacts, showcasing, color, mood lighting, interior design and décor
Room Management
Room layout, security, Room emergencies, Selection, Classification & types of equipments, Methods of use and mechanism for each type, Care and maintenance, Use, care & storage, Distribution and control General considerations and selection criteria, usage and application.
IT Management
IT interfaces in hotel operations, Hotel ITeS, Enterprise Resources Management, Application software
HR Management
HRD, HRM, Organizational Behavior, Organization Development, Goal setting, Performance Appraisal, typical HR policy of hotel
Business Law
Food Legislation, MRTP act, Industrial law, Licence and Permit, Indian Contract Act. , Business Regulatory Framework, Start-ups and entrepreneurship
Communication
Verbal, non-verbal, and written communication, personality development and grooming, building presence, listening and speaking skills, behavioral skills, public relations, web, internet and social media, resonance, empathy, Interfacing- Business-to-Business, Business-to-Customer
Foreign Language
Communicative French, Spanish, German etc.
The colours used in the logo White, Red and Black represent the three gunas: SATTVA, RAJAS and TAMAS respectively.
This SPANDA at the level of causal existence – KARANA SHARIRA, is depicted by the top petal in our logo. The other two consecutive petals depict the SUKSHMA and the KARANA SHARIRA forming the SHARIRA TRAYA. We can also extend this to depict the AVASTHA TRAYA of JAGRIT, SWAPNA and SUSHUPTI states.
Yoga etymologically means UNION / BALANCE – the dynamic equilibrium between the opposing forces in the microcosm as well as the macrocosm. The path of Yoga has been elaborated by our ancient texts as a technique, a path to realise the ultimate TRUTH underlying the fabric of this manifest existence. This process of Self- Realisation starts with the practise of discrimination between the SELF and the NON-SELF.
According to Swami Vivekananda “Each soul is potentially divine. The goal is to manifest this divinity by controlling nature, external and internal. Do this either by work, or worship, or psychic control, or philosophy – by one, or more, or all of these – and be free.
It is the Discriminative power : THE POWER OF CHOICE that characterises us human beings from other species. This is represented by the Red Dot in our logo, representing the BINDU of the Ajna Chakra. It is at this point that the cosmic consciousness, the subtle vibration that lies behind everything condenses, coalesces to a point: BINDU and emanates out to create the drama of life.
According to Ancient Scriptures, the spiritual energy depicted by a snake, lies dormant at the base of our spine in two & a half coiled state. That is what is depicted in our logo which has exactly two and half coils before it rises upwards.
The infinity depicts the ANADI ANANTA – SAT-CHIT-ANANDA BRAHMAN; that pure consciousness which is existence, consciousness, bliss.
Our logo looks like a yogi sitting in padmasana meditating. The two wings represent the IDAand PINGALA , which when united leads to the awakening of Spiritual Energy, which as we already explained, lies dormant at the base of the spine. The sadhana of the yogi is to awaken this energy till it reaches the Ajna, depicted by the red dot. From here starts the journey of the Higher Yoga, the real union.
Scientifically this can be corelated to the NEOCORTEX: the newer, most complex and evolved state of human consciousness.
According to yogic wisdom, we have been blessed with a human life after a journey of 84 lakh species, from the lowest state of manifestation of matter to the highest goal of KAIVALYA: liberation from the cycle of birth and death; merging back into the Cosmic Consciousness. Yoga is a methodology, a technology, a philosophy and a way of life that enables us to achieve this.
At SPANDA, we aspire to guide the true practitioners of yoga to aim towards this highest goal of human existence, through conscious evolution; by integrating the concepts of yoga in our day to day life.
Asatoma Sad-Gamaya Tamaso Maa Jyotir-Gamaya Mrytyor-Maa Amritam Gamaya Om Shaantih Shaantih Shaantihi
Lead me from the untruth to the Truth. Lead me from darkness to light. Lead me from death to immortality Om Peace Peace Peace.
A practitioner & teacher of yoga for over 25 years, she started her yoga journey from Bihar School of Yoga.
She has completed YIC CYAI & MSc in Yoga securing a First Class with Distinction from SVYASA Yoga University, Bangalore. She specialises in Therapeutic Yoga from the same university.
She also holds a MA in Economics from Annamalai University, Chennai.
She has completed RYT-200, RYT-300 : RYT500 from Yoga Alliance, USA
She is a Level 1 certified teacher of Kundalini Yoga as taught by Yogi Bhajan, Kundalini Research Institute, USA
She has studied Ancient Indian Scriptures from Harvard University’s online program.
She has studied Vedic Chanting under the tutelage of Swami Prajnatmatananda ji Maharaj who was heading the Dept of Indology at Ramakrishna Institute of Culture, Kolkata
She has studied Ashtanga Vinyasa Yoga at the prestigious KPJAYI Mysore under the tutelage of Saraswathi Jois (daughter of Vidhwan Pattabhi Jois).
She has studied Nada Yoga at ICYER, Pondicherry and was honoured with the title Yogacharini for the same.She has been the Senior Yoga Teacher at the prestigious Health Club ‘Solace’ in Kolkata.
She collaborates with ace golfer Indrajit Bhalotia and has trained golfers at Tollygunge Club under his Academy.
She collaborates with New-York based Yoga Teacher Eddie Stern, who is famously known as the yoga teacher to Dr Deepak Chopra.
She has conducted sessions in Corporate Houses and has remained Personal Trainer to A list Tollywood actors, industrialists, and Sportspersons.
In her free time, she involves actively in raising awareness for causes affecting the underprivileged society especially children & women.
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