B.Sc. Catering and Hotel Administration
- Hands-on Training
- Faculty with International Experience
- Advanced Curriculum
- Upto 100% Scholarship based on merit
About the Course
The B.Sc. in Catering and Hotel Administration is designed to provide you with the essential knowledge and skills to thrive in the hospitality industry. This comprehensive course focuses on the various aspects of hotel and catering management, from guest services to event coordination, food production, and hotel operations. You will gain a deep understanding of how the hospitality industry works, and how to manage both large and small-scale hotel and catering establishments effectively.
This programme not only equips you with the academic knowledge needed but also enhances your practical skills through industry internships, giving you the real-world experience to excel in the fast-paced hospitality sector.
Course Curriculum
Year 1
The first year lays the foundation of hospitality management, where you will explore key areas like the basics of hotel administration, food science, and guest service management. You will also develop an understanding of the role of the hospitality industry in the global economy and its various challenges.
Key Subjects: Introduction to Hospitality, Fundamentals of Food and Beverage, Hotel Operations, Communication Skills, and Human Resource Management in Hospitality.
Year 2
Building on the fundamentals, the second year focuses on refining your management skills. You will study the complexities of hotel operations, food production management, and marketing within the hospitality sector. This year also introduces the concept of sustainable hospitality and how to manage customer relations effectively.
Key Subjects: Hotel Front Office Management, Food Production and Kitchen Management, Hospitality Marketing, Financial Management for Hotels, Sustainable Practices in Hospitality.
Year 3
In the final year, you will engage with advanced topics such as international hospitality operations, event management, and strategic hotel management. The focus will shift to leadership roles, with emphasis on problem-solving, decision-making, and innovation in hospitality management.
Key Subjects: International Hospitality Trends, Advanced Catering Management, Event Planning and Coordination, Strategic Hospitality Management, Internship and Industry Exposure.
Programme Outcomes (POEs)
Upon completing the B.Sc. in Catering and Hotel Administration, you will have acquired the following practical and professional competencies:
Proficiency in Operational Management
You will develop the ability to manage various aspects of hotel operations, from guest services to back-office functions. You will be able to oversee daily hotel operations effectively, ensuring seamless service delivery and guest satisfaction.
Leadership in Hospitality
You will be capable of taking on leadership roles within the hospitality industry. This includes leading diverse teams in high-pressure environments, making strategic decisions, and ensuring the smooth functioning of all departments.
Sustainable Hospitality Practices
You will understand the importance of sustainability in the hospitality industry and be able to apply sustainable practices across hotel operations, from energy management to waste reduction and resource conservation.
Culinary Expertise
You will possess a solid foundation in food production and catering management, capable of ensuring quality standards in food service and kitchen operations, as well as developing innovative food and beverage offerings.
Guest-Centric Service Excellence
You will be trained to prioritise customer satisfaction, mastering techniques for managing guest complaints, exceeding service expectations, and delivering memorable hospitality experiences.
Cultural Competence and International Hospitality Practices
You will learn to adapt to diverse cultural preferences and tailor services to both local and international guests. This skill will help you thrive in the global hospitality industry and meet international service standards.
Programme Outcomes (POs)
The B.Sc. in Catering and Hotel Administration will help you achieve the following broader learning outcomes:
PO1: In-depth Knowledge of Hospitality Operations
You will develop a comprehensive understanding of hotel and catering management, covering both front-of-house and back-of-house functions. This will enable you to manage hotels, restaurants, event venues, and catering services effectively.
PO2: Critical Thinking and Problem-Solving Skills
You will refine your ability to think critically and solve problems, particularly in high-pressure situations. This skill will help you manage unexpected challenges and make quick, effective decisions in a hospitality setting.
PO3: Strong Management and Leadership Skills
You will learn key management concepts and leadership strategies, preparing you to lead diverse teams and manage multiple departments within the hospitality industry, ensuring smooth operations and high guest satisfaction.
PO4: Effective Communication and Relationship Management
You will develop excellent communication skills that are essential for interacting with guests, colleagues, suppliers, and business partners. This will include negotiation skills, conflict resolution, and professional correspondence.
PO5: Financial and Resource Management
You will acquire the necessary skills to oversee financial operations in the hospitality industry, including budgeting, forecasting, and managing resources efficiently. This will enable you to contribute to the profitability and growth of hospitality businesses.
PO6: Innovation and Adaptability in Hospitality Services
You will develop the ability to innovate within the hospitality industry, adapting services to changing market trends and guest expectations. This skill will help you stay ahead of industry shifts and drive business success in a competitive environment.
Programme Specific Outcomes (PSOs)
The Programme Specific Outcomes focus on the technical and industry-specific skills you will gain through this course, allowing you to excel in specific areas of the hospitality and catering industry.
PSO1: Practical Expertise in Catering Management
You will acquire hands-on skills in managing food service operations, from menu planning to food preparation and delivery. This practical knowledge will allow you to oversee the quality and efficiency of catering services in hotels, events, and restaurants.
PSO2: Comprehensive Understanding of Hospitality Technology
You will be proficient in using the latest hospitality management software and systems for reservations, accounting, and guest service management. This technical knowledge will support operational efficiency and enhance customer experience.
PSO3: Specialisation in Event and Conference Management
You will develop a detailed understanding of event planning and coordination, learning how to organise conferences, banquets, weddings, and other large-scale events. You will understand logistics, budgeting, and client management in event planning.
PSO4: Expertise in Food Safety and Hygiene
You will gain comprehensive knowledge of food safety regulations, kitchen hygiene standards, and best practices in food production. This will ensure you can uphold high standards of cleanliness, food safety, and regulatory compliance in culinary operations.
PSO5: Advanced Guest Relations Management
You will learn how to provide personalised, efficient, and responsive service to guests, ensuring their expectations are met and exceeded. This will involve mastering customer interaction skills, complaint handling, and ensuring a seamless service experience for all hotel guests.
PSO6: Strategic Marketing and Sales in Hospitality
You will learn to implement effective marketing strategies tailored to the hospitality industry. This will involve using digital platforms, understanding market trends, and developing sales strategies to attract and retain customers.
Career Scope
Upon completion of the B.Sc. in Catering and Hotel Administration, you will be well-equipped to pursue a variety of roles within the hospitality and catering sectors. The hospitality industry offers numerous career opportunities, both in India and internationally, ranging from managerial positions to specialised roles in culinary arts, event management, and hotel operations. Here are some of the potential roles you can pursue:
Hotel Manager
- Role: Overseeing the operations of a hotel, ensuring smooth functioning across various departments, including guest services, staff management, budgeting, and marketing.
- Salary: ₹4,00,000 to ₹8,00,000 per annum (depending on hotel size, location, and experience).
Executive Chef
- Role: Leading kitchen operations, developing menus, managing kitchen staff, ensuring food safety standards, and overseeing food production and presentation.
- Salary: ₹6,00,000 to ₹12,00,000 per annum (depending on the restaurant, hotel, or catering service).
Food and Beverage Manager
- Role: Managing food and beverage operations in restaurants, hotels, or event venues. Ensuring the delivery of high-quality service, overseeing kitchen and service staff, and managing inventory.
- Salary: ₹3,50,000 to ₹7,00,000 per annum.
Event Manager
- Role: Planning, organising, and executing events such as conferences, weddings, corporate events, and banquets, ensuring every detail from logistics to guest satisfaction is met.
- Salary: ₹3,00,000 to ₹6,50,000 per annum.
Restaurant Manager
- Role: Managing restaurant operations, including overseeing staff, ensuring excellent customer service, controlling costs, and creating an enjoyable dining experience for guests.
- Salary: ₹3,50,000 to ₹6,00,000 per annum.
Catering Manager
- Role: Overseeing food preparation and service for large events, catering to corporate clients, weddings, banquets, and more. Responsible for budgeting, staff coordination, and food presentation.
- Salary: ₹3,50,000 to ₹6,00,000 per annum.
Guest Services Manager
- Role: Ensuring guests receive the highest level of service and satisfaction, addressing guest complaints, managing front-office operations, and coordinating guest requests.
- Salary: ₹3,00,000 to ₹6,00,000 per annum.
Pastry Chef
- Role: Specialising in creating baked goods, desserts, and pastries, as well as managing the pastry section of the kitchen.
- Salary: ₹4,00,000 to ₹8,00,000 per annum.
Front Office Supervisor
- Role: Supervising reception operations, managing guest check-ins/check-outs, ensuring guest satisfaction, and training front-office staff in effective guest relations.
- Salary: ₹2,50,000 to ₹4,50,000 per annum.
The hospitality and catering industries provide ample scope for career growth, with opportunities to work in prestigious hotels, restaurants, resorts, and event management companies.
Why TAKSHASHILA?
At the School of Hotel Management, Takshashila University provides you with an exceptional educational experience, designed to help you build a successful career in the global hospitality sector. Here’s how we equip you to stand out:
Focused Education with Industry Relevance
The curriculum at Takshashila University is built with the future in mind. You will receive a deep understanding of core hospitality principles, combined with up-to-date practices that are aligned with current industry needs.
Personalised Learning Experience
With small class sizes and personalised attention from faculty, you will receive full support throughout your studies. This close-knit environment allows for more one-on-one interaction, ensuring that you get the most from your learning experience.
Exposure to Live Hospitality Operations
You will have the opportunity to work on live projects, managing real-world hospitality challenges. This direct exposure allows you to develop problem-solving skills and leadership abilities in actual hotel and catering environments.
Comprehensive Industry Networking
Our strong network of alumni, partners, and industry experts opens doors for you. From internships to mentorship programs, you will gain access to a wide range of opportunities, helping you build connections that can shape your career in hospitality management.
Global Perspective with Local Expertise
While we provide global industry connections and opportunities, we also ensure you understand the nuances of local hospitality markets. You will gain a balanced understanding of global trends and how to apply them effectively in different cultural and regional settings.
Studying at Takshashila University will ensure you develop the skills, knowledge, and network required to launch a successful career in the hospitality sector.
To apply for the B.Sc. in Catering and Hotel Administration, candidates must meet the following criteria:
- Academic Qualification: Candidates must have completed their 10+2 or equivalent from a recognised board.
- Minimum Marks: A minimum of 50% marks is required in the qualifying examination.
- Entrance Exam/Interview: In some cases, an entrance exam or personal interview may be required to assess your suitability for the course.
Please check the specific details for the current admissions cycle on the admissions page.
The School of Hotel Management at Takshashila University offers scholarships for deserving students. These scholarships are awarded based on academic performance, financial need, and personal achievements. The scholarships aim to provide financial support to talented students who demonstrate a passion for hospitality and wish to pursue higher education without financial barriers.
Academic Scholarship
S.No | Percentage of marks | Scholarship Amount per year (Rs) |
1 | 60% – 69% | 10,000 |
2 | 70% – 79% | 15,000 |
3 | 80% – 89% | 25,000 |
4 | 90% and above | 35,000 |
Sports Scholarship
S.No | Participation Level | Concession in tuition fee (%) |
1 | District | 25% |
2 | State | 50% |
3 | National | 75% |
4 | International | 100% |
For more information on available scholarships, eligibility criteria, and the application process, please visit our scholarships page.
Life at Takshashila University / Experience Beyond the Classroom at Takshashila University
At Takshashila University, life extends beyond academics, offering you a vibrant environment to grow personally and professionally. The campus is designed to encourage interaction, collaboration, and creativity, providing a platform to engage with peers, faculty, and industry experts.
What you can look forward to
Interactive Learning
Participate in industry-linked projects, internships, and practical sessions, allowing you to apply theoretical knowledge in real-world scenarios.
Networking Opportunities
Engage with a diverse student body and guest speakers from global hospitality brands, opening doors for future collaborations and career opportunities.
Modern Campus Facilities
Experience state-of-the-art kitchens, labs, and modern classrooms, all designed to enhance your practical learning experience.
Active Student Life
Join student clubs, events, and competitions that foster leadership skills and help you build a strong professional network.
Spread over 150 acres
At Takshashila University, you will have ample opportunities to hone your skills in real-world healthcare settings, utilising state-of-the-art medical facilities and simulation labs on our 150-acre campus.
Ready to start your journey towards a career in hospitality management?
Frequently Asked Questions (FAQs)
What is the duration of the B.Sc. in Catering and Hotel Administration?
The course lasts for 3 years, divided into six semesters, and includes both theoretical learning and practical industry exposure.
Do I need prior experience in hospitality to apply?
No, prior experience is not required. The programme is designed for individuals who wish to build a strong foundation in hospitality management.
What kind of career support is available?
We offer career services that assist with job placements, internships, and networking with industry professionals to help you secure a job after graduation.
What is the eligibility criteria for the B.Sc. in Catering and Hotel Administration?
To apply for this programme, candidates must have completed their 10+2 or equivalent from a recognised board, with a minimum of 50% marks. No prior experience in hospitality is required.
