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B-SC-HOSPITALITY-AND-HOTEL-ADMINISTRATION in General at Birla Institute of Technology, Mesra - Off Campus Centre, Kolkata
Kolkata, West Bengal
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About the Specialization
What is General at Birla Institute of Technology, Mesra - Off Campus Centre, Kolkata Kolkata?
This B.Sc. Hospitality and Hotel Administration program at Birla Institute of Technology Mesra, Kolkata focuses on developing competent professionals for the dynamic hospitality industry. It equips students with essential skills in hotel operations, food and beverage management, front office, and housekeeping. India''''s booming tourism sector and burgeoning hotel industry create significant demand for skilled graduates, making this program highly relevant.
Who Should Apply?
This program is ideal for 10+2 graduates with a keen interest in hospitality, customer service, and management. It targets aspiring hoteliers, resort managers, and food service professionals seeking a comprehensive foundation. Individuals passionate about travel, cultural exchange, and delivering exceptional guest experiences will find this course fulfilling, preparing them for entry-level managerial roles.
Why Choose This Course?
Graduates of this program can expect diverse career paths in luxury hotels, resorts, cruise lines, and event management companies across India. Entry-level salaries typically range from INR 2.5 to 4.5 lakhs annually, with significant growth potential into mid-level management and specialized roles. The curriculum aligns with industry standards, enhancing employability and setting a strong base for professional certifications in hospitality.
Student Success Practices
Foundation Stage
Develop Core Operational Proficiency- (Semester 1-2)
Actively engage in all practical sessions (Food Production, F&B Service, Front Office, Housekeeping). Seek additional kitchen, service, or front desk shifts if available. Practice standard operating procedures meticulously.
Tools & Resources
Institute''''s training kitchens/restaurants, departmental labs, industry SOP manuals (e.g., from major hotel chains), peer group practice sessions
Career Connection
Builds a strong practical foundation essential for entry-level roles and internships, demonstrating hands-on competence to potential employers.
Master Professional Communication Skills- (Semester 1-2)
Focus intensely on ''''Professional Communication'''' subject. Participate in group discussions, presentations, and mock interviews. Practice verbal and non-verbal communication, especially in guest interaction scenarios, through role-playing.
Tools & Resources
Language labs, public speaking clubs, online English proficiency courses (e.g., Coursera, Udemy), peer feedback
Career Connection
Crucial for client-facing roles, effective team collaboration, and excelling in interviews and networking within the hospitality industry.
Build Foundational Academic Habits- (Semester 1-2)
Consistently attend lectures, take detailed notes, and review concepts regularly. Form study groups to discuss theoretical subjects like ''''Principles of Food Science'''' and ''''Principles of Management.'''' Prioritize understanding concepts over rote memorization.
Tools & Resources
Library resources, academic mentors, online learning platforms for supplementary material, study group apps
Career Connection
Ensures a strong grasp of hospitality fundamentals, which are vital for understanding advanced concepts and performing well in all future industry roles.
Intermediate Stage
Excel in Industrial Training- (Semester 3 (and pre-training preparation))
Treat the 16-credit Industrial Training in Semester 3 as a real job. Proactively seek diverse learning opportunities across departments, network with supervisors and colleagues, and maintain a daily log of experiences and learnings.
Tools & Resources
Hotel internship departments, mentors, industry contacts, LinkedIn for professional networking, daily journal
Career Connection
This is the primary bridge to industry. Exceptional performance often leads to pre-placement offers or strong recommendations, significantly boosting career prospects.
Specialize through Electives and Advanced Practicals- (Semester 4-5 (preparation), Semester 6 (electives))
Identify areas of interest (e.g., Rooms Division, F&B Operations) and focus on excelling in advanced practicals (Sem 4-5) and carefully choosing electives (Sem 6). Seek certifications in specialized areas like bartending or advanced culinary techniques.
Tools & Resources
Speciality training workshops, industry-recognized certifications (e.g., Wine & Spirit Education Trust WSET, certified food handler), advanced culinary/F&B labs
Career Connection
Helps in building a specialized skill set, making you a more attractive candidate for specific departmental roles in hotels or niche hospitality segments.
Develop Management Acumen & Financial Literacy- (Semester 3-5)
Pay close attention to subjects like ''''Hotel Financial Accounting,'''' ''''Food & Beverage Control,'''' and ''''Human Resource Management.'''' Apply concepts through case studies, simulated hotel scenarios, and internships. Understand the business side of hospitality.
Tools & Resources
Case study analysis, business simulation games, industry publications, financial software demos, guest lectures by hotel managers
Career Connection
Prepares for supervisory and junior management roles by understanding cost control, revenue generation, and staff management, which are crucial for career progression.
Advanced Stage
Undertake a High-Impact Research Project- (Semester 6)
For the ''''Research Project'''' (6 credits), choose a relevant industry problem or innovation. Conduct thorough research, data analysis, and present actionable insights. Seek faculty guidance and demonstrate independent problem-solving.
Tools & Resources
Academic databases, survey tools, statistical software, faculty mentors, industry experts for interviews
Career Connection
Showcases critical thinking, analytical skills, and ability to contribute to industry challenges, highly valued for management training programs and higher studies.
Strategize for Placements & Career Launch- (Semester 6)
Actively participate in campus placement drives, refine your resume and interview skills, and prepare for group discussions. Network with recruiters and alumni. Be open to diverse roles in hotels, airlines, cruise lines, or event management.
Tools & Resources
Career services department, mock interview sessions, resume workshops, LinkedIn, alumni network
Career Connection
Directly leads to securing desirable entry-level positions or management trainee programs with leading hospitality brands.
Cultivate Entrepreneurial & Leadership Skills- (Semester 5-6)
Focus on ''''Entrepreneurship Development'''' and ''''Strategic Management'''' subjects. Seek opportunities to lead projects or initiatives within the institute or during internships. Explore startup ideas within the hospitality sector.
Tools & Resources
Business plan competitions, startup incubators (if available), leadership workshops, case studies on hospitality entrepreneurs
Career Connection
Prepares for future leadership roles, departmental head positions, or even starting one''''s own venture, offering a long-term vision beyond entry-level jobs.
Program Structure and Curriculum
Eligibility:
- Candidates must have passed 10+2 / Intermediate or equivalent examination with English as a compulsory subject and with minimum 45% (40% for SC/ST/PwD) marks in aggregate. Marks in English are considered for calculation of aggregate percentage. Candidates appearing in 10+2 final examinations in 2024 are also eligible to apply.
Duration: 3 years / 6 semesters
Credits: 164 Credits
Assessment: Assessment pattern not specified
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM1001 | Principles of Food Science | Core | 3 | |
| BHM1002 | Introduction to Food & Beverage Service | Core | 3 | |
| BHM1003 | Introduction to Front Office Operations | Core | 3 | |
| BHM1004 | Introduction to Housekeeping Operations | Core | 3 | |
| BHM1005 | Professional Communication | Core | 3 | |
| BHM1006 | Basic Computer Applications | Core | 3 | |
| BHM1007 | Food Production – I (Practical) | Lab | 2 | |
| BHM1008 | Food & Beverage Service – I (Practical) | Lab | 2 | |
| BHM1009 | Front Office – I (Practical) | Lab | 2 | |
| BHM1010 | Housekeeping – I (Practical) | Lab | 2 |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM2001 | Food Production Operations | Core | 3 | |
| BHM2002 | Food & Beverage Service Operations | Core | 3 | |
| BHM2003 | Front Office Management | Core | 3 | |
| BHM2004 | Housekeeping Management | Core | 3 | |
| BHM2005 | Nutrition & Food Hygiene | Core | 3 | |
| BHM2006 | Principles of Management | Core | 3 | |
| BHM2007 | Food Production – II (Practical) | Lab | 2 | |
| BHM2008 | Food & Beverage Service – II (Practical) | Lab | 2 | |
| BHM2009 | Front Office – II (Practical) | Lab | 2 | |
| BHM2010 | Housekeeping – II (Practical) | Lab | 2 |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM3001 | Hotel Financial Accounting | Core | 3 | |
| BHM3002 | Hotel Engineering | Core | 3 | |
| BHM3003 | Food & Beverage Control | Core | 3 | |
| BHM3004 | Human Resource Management | Core | 3 | |
| BHM3005 | Tourism Marketing & Management | Core | 3 | |
| BHM3006 | Industrial Training Viva-Voce | Viva-Voce | 2 | |
| BHM3007 | Industrial Training | Internship | 16 |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM4001 | Food & Beverage Management | Core | 3 | |
| BHM4002 | Accommodation Management | Core | 3 | |
| BHM4003 | Environmental Studies | Core | 3 | |
| BHM4004 | Business Law & Ethics | Core | 3 | |
| BHM4005 | Basics of Marketing & Sales | Core | 3 | |
| BHM4006 | Computerized Hotel Applications | Core | 3 | |
| BHM4007 | Food Production – III (Practical) | Lab | 2 | |
| BHM4008 | Food & Beverage Service – III (Practical) | Lab | 2 | |
| BHM4009 | Front Office – III (Practical) | Lab | 2 | |
| BHM4010 | Housekeeping – III (Practical) | Lab | 2 |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM5001 | Advanced Food Production Operations | Core | 3 | |
| BHM5002 | Advanced Food & Beverage Service Operations | Core | 3 | |
| BHM5003 | Facility Planning & Management | Core | 3 | |
| BHM5004 | Entrepreneurship Development | Core | 3 | |
| BHM5005 | Research Methodology & Project Management | Core | 3 | |
| BHM5006 | Strategic Management | Core | 3 | |
| BHM5007 | Advanced Food Production – IV (Practical) | Lab | 2 | |
| BHM5008 | Advanced Food & Beverage Service – IV (Practical) | Lab | 2 | |
| BHM5009 | Advanced Front Office – IV (Practical) | Lab | 2 | |
| BHM5010 | Advanced Housekeeping – IV (Practical) | Lab | 2 |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM6001 | Management Information System | Core | 3 | |
| BHM6002 | Principle of Financial Management | Core | 3 | |
| BHM6003 | Convention & Event Management | Core | 3 | |
| BHM6004 | Research Project | Project | 6 | |
| BHM6005 (a) | Advanced Rooms Division Management | Elective - I | 3 | |
| BHM6005 (b) | Advanced Food & Beverage Operations | Elective - I | 3 | |
| BHM6005 (c) | Cruise Line & Airlines Operations | Elective - I | 3 | |
| BHM6006 (a) | Quality Management | Elective - II | 3 | |
| BHM6006 (b) | Resort Management | Elective - II | 3 | |
| BHM6006 (c) | Revenue Management | Elective - II | 3 | |
| BHM6007 | Grand Viva | Viva-Voce | 2 |
