B.SC. HS- Bachelor of Science Hospitality Studies



  • FY B.SC. HS
    (Sem 1st)

    6 months
  • 1. Food Production & Patisserie I
  • 2. Food & Beverage Service I
  • 3. Front Office I
  • 4. Housekeeping I
  • 5. Room Division (Practicals) - I
  • 6. Communication Skills (English & French)- I
  • 7. Information Technology
  • 8. Food Safety & Nutrition
  • FY B.SC. HS
    (Sem 2nd)

    6 months
  • 1. Food Production & Patisserie II
  • 2. Food & Beverage Service II
  • 3. Front Office I
  • 4. Housekeeping II
  • 5. Room Division (Practicals) - I
  • 6. Communication Skills (English & French)- II
  • 7. Principles of Hotel Accountancy
  • 8. Principle of Management




  • SY B.SC. HS
    (Sem 3rd)

    6 months
  • 1. Industrial Exposure Training
  • SY B.SC. HS
    (Sem 4th)

    6 months
  • 1. Food Production & Patisserie III
  • 2. Food & Beverage Service III
  • 3. Front Office III
  • 4. Housekeeping III
  • 5. Room Division (Practicals) - III
  • 6. Hotel Accountancy & Cost Control
  • 7. Hospitality Law & Human Resource Management
  • 8. Management Information System in Hospitality Industry




  • TY B.SC. HS
    (Sem 5th)

    6 months
  • 1. Food Production & Patisserie
  • 2. Food & Beverage Operations Management
  • 3. Front Office
  • 4. Housekeeping
  • 5. Room Division Management
  • 6. Corporate English
  • 7. Environmental & Sustainable Tourism
  • TY B.SC. HS
    (Sem 6th)

    6 months
  • 1. Organization Behavior
  • 2. Strategic Management
  • 3. Event Planning, Marketing & Management
  • 4. Core Elective (Any Two)
  • 5. Advanced Food Production
  • 6. Advanced Food Beverage Operations Management
  • 7. Advanced Housekeeping
  • 8. Advanced Front Office