The School of HMCT offers a three-year full-time course in B.Sc. in Hospitality & Hotel Administration in Jaipur. The curriculum of the programme is well-structured, which encourages critical thinking and empowers students with the necessary knowledge and leadership skills required by various local and International Hotel chains and restaurants. The programme offered at Jaipur National University is one of the flagship programme among skill based courses. It covers all the 4 Core areas of the Hospitality i.e food and beverage service and food and beverage production, Front office management and Housekeeping which makes the students highly employable in Hospitality.
The basic eligibility criteria for this course are that a student should have passed Class XII from a recognized board.
After completing this Programme, students can seek employment in Hotel and Tourism Industry, Airlines, cruise ships etc. The various job profiles available to the students are Steward, Front office executive, Bartender, Receptionist, Housekeeping Supervisor, demi-Chef de partie etc.
The development and globalisation of the Hospitality Industry has opened up opportunities for our Hospitality graduates and they have the following career options:
- Management Trainee in various core departments of Hotel
- Guest service associates in Restaurants, Fast Food Chains
- Management Trainee in Hospitality related or Allied Industry
- Hospital and Institutional Catering Executives
- Cabin Crew in National and International Airlines
- Catering Officers or Chefs in Cruise Lines
- Executives in Tourism Development Corporations and Resort properties
- Self employed entrepreneurs
| Category | Details |
|---|---|
| Duration | 3 Years |
| Eligibility | 10+2 (any stream) |
| Selection Procedure | Merit + Personal Interview (PI) |
| Tuition Fee | ₹90,940 |
| Caution Money | ₹2,000 (Refundable) |
| Additional Charges | Lab & Library fee (charged separately) |
| Scholarship | As per University norms |
Programme Structure
01 Semester
- Food Production Foundation– I
- Food & Beverage Service Foundation– I
- Front Office Foundation– I
- Housekeeping Foundation– I
- Applications of Computers
- Basic Hygiene & HACCP
Practicals & Sessionals
- Food Production Foundation– I
- Food & Beverage Service Foundation– I
- Front Office Foundation– I
- Hotel Housekeeping Foundation–I
- Applications of Computers
- Inter personal Communication
02 Semester
- Food Production Foundation –II
- Food & Beverage Service Foundation – II
- Front Office Foundation– II
- Housekeeping Foundation – II
- Food Science & Nutrition
- Business Communication
Practicals & Sessionals
- Food Production Foundation – II
- Food & Beverage Service Foundation – II
- Front Office Foundation– II
- Hotel Housekeeping Foundation – II
- Food Science & Nutrition
- Business Communication
03 Semester
- Food Production Operation- I
- Food & Beverage Service Operation – I
- Front Office Operation- I
- Housekeeping Operation – I
- Basic Accounting
- A. Principles of Management
B. Environment Management
Practicals & Sessionals
- Food Production Operation- I
- Food & Beverage Service Operation – I
- Front Office Operation-I
- Housekeeping Operation -I
- Professional Behavior & Mannerism
04 Semester
- 20 weeks Industrial Training
05 Semester
- Food Production Operation –II
- Food & Beverage Operation –II
- Front Office Operation –II
- Housekeeping Operation –II
- Hotel Accounting
- A. Hotel Laws & Risk Management
B. Strategic Management - Facility Design & Management-I
- Introduction to Event Management
- Food &Beverage Operations II
- Event Management Planning
- Event Production Process
- Event Marketing & Sponsorship
- Strategic Management
Practicals & Sessionals
- Food Production Operation- II
- Food & Beverage Operation- II
- Front Office Operation- II
- Housekeeping Operation -II
- Personality Development
- Food & Beverage Operations II
06 Semester
- Advance Food Production
- Food & Beverage Operation-III
- Human Resource Management
- Food & Beverage Control
- Hospitality Marketing
- A. Business Finance
B. Entrepreneurship Management - Facility Design & Management- II
- Human Resource Management
- Food &Beverage Operations III
- Hospitality Marketing
- Event Hospitality Laws, Permissions & Risk Management
- Event Cost Accounting & Finance Management
- Special Event Planning
Practicals & Sessionals
- Advance Food Production
- Food & Beverage Operation-III
- Hotel Information Systems (HIS)
- Food &Beverage Operations III
- Special Event Planning –Project
- Management Information Systems (MIS)
