Bachelor of Science (B.Sc.) Hospitality and Hotel Administration Course at JECRC University, Jaipur Syllabus & Subjects Semester Wise

"Discover the comprehensive syllabus of B.Sc. Hospitality and Hotel Administration, covering all aspects of the hospitality industry."

Syllabus for B.Sc. Hospitality and Hotel Administration Course

The Bachelor of Science (B.Sc.) in Hospitality and Hotel Administration syllabus offers a comprehensive exploration of the vibrant and dynamic world of hospitality and hotel management. This program is designed to equip students with the knowledge and skills necessary to excel in the diverse and ever-evolving hospitality industry. It covers a wide range of subjects, including hotel operations, food service management, front office management, and tourism studies. Through a combination of theoretical knowledge and practical training, students will develop a deep understanding of the hospitality sector, preparing them for rewarding careers in hotels, resorts, restaurants, event management, and more.

The three-year, six-semester B.Sc. in Hospitality and Hotel Administration program is designed to cover both theoretical and practical papers. Classroom instruction and practicals are both a part of the course curriculum because of the way the course is structured.

Below is a breakdown of the course structure: Six Semesters, Standard Subjects and Projects that are Practical and Elective

Semesters	Subjects
Semester 1	Foundation course in food production Foundation course in food beverage service
	Foundation course in the front office
	Foundation course in accommodation operations
	Hotel engineering
	Nutrition
Semester 2	Food and Beverage Service
	Tourism
	Business Communication
	Food Science
	Nutrition
Semester 3	Food and Beverage Control
	Accommodation Operations
	Food and Beverage Service Operation
	Food Safety and Quality
	Hotel Accountancy
Semester 4	Food production operations
	Food beverage service operations
	Front office operations
	Accommodation operations
	Food and beverage controls
	Hotel accountancy
	Food safety and quality
	Research Methodology
Semester 5	Hotel Information System
	Strategic Management
	Entrepreneurship Development
	Tourism Marketing
	Event Management
Semester 6	Environmental Management
	Food and Beverage Control
	International Hotel Management
	Yield Management
	Revenue Management
	Customer Relationship Management
	Project Report