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B-SC-HOSPITALITY-CULINARY-MANAGEMENT in General at Symbiosis International University
Pune, Maharashtra
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About the Specialization
What is General at Symbiosis International University Pune?
This B.Sc. Hospitality & Culinary Management program at Symbiosis International University (SSHCA) focuses on developing highly skilled professionals for India''''s burgeoning hospitality sector. It integrates core management principles with practical culinary arts, preparing students for diverse roles in hotels, resorts, cruise lines, and restaurants. The program''''s blend of academic rigor and hands-on training addresses the industry''''s demand for versatile talent, contributing to the growth of India''''s vibrant hospitality landscape.
Who Should Apply?
This program is ideal for high school graduates (10+2) with a passion for hospitality, an aptitude for service, and a creative interest in culinary arts. It suits individuals seeking a comprehensive entry into the dynamic hospitality industry. It also caters to those who aspire to entrepreneurial ventures within the food and beverage domain, providing a strong foundational understanding and practical skills for establishing their own hospitality businesses.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths, including roles in hotel operations, culinary management, event planning, and food & beverage service. Entry-level salaries typically range from INR 2.5-4.5 lakhs annually, growing significantly with experience. Opportunities for growth are high in India''''s expanding tourism and hospitality sector, with potential to lead departments, manage properties, or establish their own successful hospitality ventures.
Student Success Practices
Foundation Stage
Immerse in Foundational Skills through Lab Work- (Semester 1-2)
Actively participate in all practical lab sessions for Food Production, F&B Service, Front Office, and Housekeeping. Focus on mastering basic techniques, safety protocols, and operational procedures. Seek constructive feedback from instructors and peers to continuously refine your hands-on abilities and ensure a strong practical foundation.
Tools & Resources
Training kitchens, mock hotel setups, lab manuals, chef demonstrations, peer practice sessions
Career Connection
Builds a strong practical base crucial for entry-level operational roles, ensuring quick adaptation and effective performance during industrial training and initial job placements.
Develop Effective Communication and Etiquette- (Semester 1-2)
Prioritize developing strong verbal and non-verbal communication skills, which are essential for seamless guest interaction and effective teamwork in hospitality. Practice professional etiquette, active listening, and conflict resolution techniques during role-plays and group activities to foster a polished professional demeanor.
Tools & Resources
Business Communication classes, Foreign Language classes, group projects, public speaking opportunities, feedback from peers and faculty
Career Connection
Enhances customer service capabilities, improves team collaboration, and significantly boosts interview performance, leading to better career prospects and faster professional growth.
Build a Strong Academic Base- (Semester 1-2)
Focus on thoroughly understanding theoretical concepts in marketing, accounting, and management to complement practical skills. Regularly revise lecture notes, proactively clarify doubts with faculty, and actively participate in academic discussions to solidify your conceptual foundation and prepare for advanced courses.
Tools & Resources
Textbooks, lecture notes, university library resources, online academic journals, faculty office hours
Career Connection
Provides the conceptual framework necessary for understanding complex business operations, enabling informed decision-making in managerial roles and preparing for potential higher academic pursuits.
Intermediate Stage
Excel in Industrial Training/Internship- (Semester 3-5)
Treat your industrial training as a real job opportunity. Be proactive in seeking diverse departmental exposure, network diligently with industry professionals, and consciously apply theoretical knowledge in a practical setting. Maintain a detailed logbook and submit a professional, insightful report.
Tools & Resources
Industry mentors, internship supervisors, department heads, LinkedIn for networking, company internal training modules
Career Connection
Frequently leads to pre-placement offers, establishes valuable industry contacts, and provides a clear, practical understanding of potential career paths and preferences within the hospitality sector.
Engage in Research and Project Work- (Semester 3-5)
Actively engage in research methodology and project work, focusing on a specific area of interest within hospitality. This process develops critical thinking, sophisticated problem-solving, and strong analytical skills, which are vital competencies for effective managerial and leadership roles.
Tools & Resources
University library databases, academic research papers, faculty guidance, statistical software (e.g., SPSS), industry reports and case studies
Career Connection
Prepares you for roles requiring data analysis and strategic planning, while significantly enhancing your academic credentials for pursuing higher studies or specialized research positions.
Specialize through Electives and Advanced Learning- (Semester 3-5)
Carefully choose specialization electives such as Culinary Arts, Event Management, or Tourism Management based on your long-term career aspirations. Deepen your knowledge in these areas through additional readings, relevant professional certifications, and active participation in workshops or industry competitions.
Tools & Resources
Elective course materials, industry seminars and webinars, online courses (e.g., Coursera, Udemy), professional body memberships
Career Connection
Develops a niche expertise, making you a highly attractive and sought-after candidate for specialized roles in your chosen field, and provides a competitive edge in the job market.
Advanced Stage
Focus on Strategic and Financial Acumen- (Semester 5-6)
Pay close attention to advanced subjects like Strategic Management, Financial Management, and Revenue Management. Understand how these principles drive business success in the hospitality industry, focusing on real-world case studies and their practical applications in the Indian market context.
Tools & Resources
Case studies of leading hospitality brands, industry analysis reports, financial news publications, guest lectures from hospitality CFOs/CEOs
Career Connection
Essential for aspiring managers, entrepreneurs, and those aiming for leadership roles where astute business foresight, financial prudence, and strategic planning are paramount for organizational success.
Develop a Robust Professional Network and Personal Brand- (Semester 5-6)
Leverage university alumni networks, industry events, and professional social media platforms like LinkedIn to strategically build and maintain a strong professional network. Actively attend career fairs, diligently refine your resume and interview skills, and cultivate a compelling personal brand that clearly demonstrates your unique value proposition.
Tools & Resources
Alumni portal, university career services, LinkedIn, industry conferences and trade shows, mock interviews and resume workshops
Career Connection
Crucial for securing desirable job placements, identifying valuable mentorship opportunities, and ensuring sustainable long-term career advancement and visibility within the competitive hospitality industry.
Master Thesis/Project for Portfolio Building- (Semester 5-6)
Dedicate significant effort and meticulous attention to your final thesis or project. Choose a topic that directly aligns with your career goals and interests, conduct thorough and original research, and present your findings professionally. This serves as a capstone project for your professional portfolio.
Tools & Resources
Faculty advisors and mentors, advanced research software, professional presentation tools, consultation with industry experts
Career Connection
Showcases your in-depth expertise, advanced analytical skills, and ability to contribute original insights, which are highly valued by potential employers and for further academic pursuits.
Program Structure and Curriculum
Eligibility:
- Passed 10+2 or equivalent examination from any recognized Board with minimum 50% marks (45% for SC/ST category) and English as one of the subjects.
Duration: 3 years / 6 semesters
Credits: 154 Credits
Assessment: Assessment pattern not specified
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 070110101 | Introduction to Hospitality Industry | Core | 4 | Overview of Hospitality Industry, Types of Accommodation, Food and Beverage Operations, Travel and Tourism, Current Trends |
| 070110102 | Food Production Foundation | Core | 4 | Kitchen Hierarchy and Equipment, Basic Cooking Methods, Mise en Place, Safety and Hygiene, Ingredient Knowledge |
| 070110103 | Food & Beverage Service Operations | Core | 4 | Types of F&B Service, Table Setting and Etiquette, Menu Knowledge, Guest Handling, Beverage Service Basics |
| 070110104 | Front Office Operations | Core | 4 | Role of Front Office, Reservation Procedures, Check-in/Check-out Process, Guest Services, Property Management Systems |
| 070110105 | Housekeeping Operations | Core | 4 | Housekeeping Organization, Cleaning Procedures, Laundry Operations, Linen and Uniform Management, Safety and Security |
| 070110106 | Business Communication | Core | 3 | Principles of Communication, Oral and Written Communication, Presentation Skills, Interpersonal Communication, Report Writing |
| 070110107 | Environmental Studies | Core | 2 | Ecosystems and Biodiversity, Natural Resources, Environmental Pollution, Climate Change, Sustainable Development |
| 070110108 | Foundation English | Core | 2 | Grammar and Syntax, Vocabulary Building, Reading Comprehension, Basic Writing Skills, Spoken English |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 070110201 | Hospitality Marketing | Core | 4 | Marketing Principles, Market Segmentation, Marketing Mix, Digital Marketing Strategies, Sales Promotion |
| 070110202 | Advanced Food Production | Core | 4 | International Cuisines, Advanced Cooking Techniques, Menu Planning and Costing, Garde Manger, Patisserie Basics |
| 070110203 | Advanced Food & Beverage Service | Core | 4 | Fine Dining Service, Bar Operations and Mixology, Wine and Spirits, Specialty Coffees, Event Catering Service |
| 070110204 | Hospitality Accounting | Core | 4 | Financial Statements, Cost Control Procedures, Budgeting Techniques, Revenue Analysis, Accounting Software Introduction |
| 070110205 | Principles of Management | Core | 4 | Management Functions, Organizational Structure, Leadership Theories, Motivation and Teamwork, Decision Making |
| 070110206 | Hotel Engineering | Core | 3 | Hotel Facilities and Systems, Energy Conservation, Safety and Security Systems, Maintenance Management, Water and Waste Management |
| 070110207 | Foreign Language (German/French/Mandarin) | Elective | 2 | Basic Grammar and Vocabulary, Conversational Phrases, Cultural Nuances, Hospitality Specific Terms, Simple Dialogues |
| 070110208 | Hospitality Mathematics | Core | 2 | Basic Arithmetic and Percentages, Ratios and Proportions, Statistical Concepts, Financial Calculations, Problem Solving |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 070110301 | Human Resource Management in Hospitality | Core | 4 | HR Functions, Recruitment and Selection, Training and Development, Performance Management, Employee Relations |
| 070110302 | Industrial Training (Internship) | Project | 8 | Practical Application of Skills, Industry Exposure, Skill Development, Professional Networking, Report Writing and Presentation |
| 070110303 | Research Methodology for Hospitality | Core | 4 | Research Design, Data Collection Methods, Statistical Analysis Basics, Report Writing, Ethical Considerations |
| 070110304 | Hotel Law | Core | 3 | Legal Aspects of Hospitality, Consumer Protection Act, Contracts and Agreements, Licensing and Regulations, Employee Laws |
| 070110305 | Computer Applications in Hospitality | Core | 2 | Property Management Software, Office Productivity Tools, Online Travel Agencies, Data Management, Cybersecurity Basics |
| 070110306 | Soft Skills for Hospitality Professionals | Elective | 2 | Effective Communication, Professional Etiquette, Teamwork and Collaboration, Problem-Solving Skills, Conflict Resolution |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 070110401 | Facilities Management in Hospitality | Core | 4 | Facility Planning and Design, Maintenance Systems, Safety and Security Management, Energy Management, Sustainable Practices |
| 070110402 | Hospitality Entrepreneurship | Core | 4 | Business Planning, Feasibility Studies, Funding Sources, Legal Aspects of Business, Marketing Strategies for Startups |
| 070110403 | Revenue Management | Core | 4 | Pricing Strategies, Demand Forecasting, Yield Management, Distribution Channels, Performance Analysis |
| 070110404 | Food and Beverage Management | Core | 4 | Menu Engineering, Cost Control in F&B, Inventory Management, Quality Control Standards, Restaurant Layout and Design |
| 070110405 | Front Office Management | Core | 4 | Front Office Staffing, Budgeting and Forecasting, Guest Relations Management, Night Audit Procedures, Revenue Maximization |
| 070110406 | Housekeeping Management | Core | 4 | Housekeeping Staffing, Budgeting and Cost Control, Inventory and Supply Management, Quality Assurance, Eco-friendly Practices |
| 070110407 | Principles of Public Relations in Hospitality | Elective | 2 | Media Relations, Crisis Management, Brand Building, Social Media Strategies, Event Management for PR |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 070110501 | Strategic Management in Hospitality | Core | 4 | Vision and Mission, SWOT Analysis, Competitive Advantage, Strategy Implementation, Performance Evaluation |
| 070110502 | Project Work / Dissertation | Project | 8 | Topic Selection and Formulation, Literature Review, Methodology and Data Collection, Data Analysis and Interpretation, Report Writing and Presentation |
| 070110503 | Culinary Arts Specialization (Advanced) | Elective | 4 | Regional Cuisines, Modern Gastronomy, Molecular Cuisine, Food Styling and Presentation, Menu Innovation |
| 070110504 | Event Management | Elective | 4 | Event Planning and Design, Budgeting and Sponsorship, Event Marketing, Logistics and Operations, Post-Event Analysis |
| 070110505 | Tourism Management | Elective | 4 | Tourism Products and Services, Destination Management, Travel Agencies and Tour Operators, Sustainable Tourism, Tourism Policy and Planning |
| 070110506 | Wine and Spirit Knowledge | Elective | 2 | Grape Varieties and Wine Regions, Wine Production Processes, Wine Tasting Techniques, Spirit Categories and Production, Mixology and Cocktails |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 070110601 | International Hospitality Management | Core | 4 | Global Hospitality Trends, Cross-Cultural Management, International Branding, Market Entry Strategies, Regulatory Frameworks |
| 070110602 | Financial Management in Hospitality | Core | 4 | Capital Budgeting, Working Capital Management, Financial Analysis, Investment Decisions, Risk Management |
| 070110603 | Thesis / Final Project | Project | 8 | Advanced Research Question, Extensive Data Collection, In-depth Analysis, Interpretation of Findings, Professional Thesis Presentation |
| 070110604 | Spa and Wellness Management | Elective | 4 | Spa Operations and Design, Wellness Therapies and Services, Marketing for Spa Businesses, Guest Experience Management, Staffing and Training |
| 070110605 | Digital Marketing for Hospitality | Elective | 4 | SEO and SEM Strategies, Social Media Marketing, Content Marketing, Email Marketing Campaigns, Online Reputation Management |
| 070110606 | Entrepreneurship in Culinary Arts | Elective | 4 | Food Business Concepts, Menu Development and Innovation, Sourcing and Supply Chain, Marketing a Culinary Venture, Legal Compliance and Licensing |
