Preamble

India has a long history of welcoming visitors with open arms, making it recognised as a typically hospitable nation. Hospitality is known to be the very essence of India. The hospitality sector offers a wide range of professional options at different levels and requires a variety of talents, and it makes a considerable contribution to the economies of India and many other nations.

The goal of Pimpri Chinchwad University’s Bachelor of Science programme is to provide students with a solid intellectual foundation. Their ability to develop strategic business insight, make moral decisions, and adopt a sustainable worldview is empowered by the curriculum. In essence, the programme aims to create leaders who can proactively implement business strategies that pursue the economic well-being of all stakeholders while considering the welfare of the people and impact on the planet. The foundational information and abilities offered in this undergraduate degree programme are crucial for students to succeed in managerial roles and be responsible citizens in the future. A key component of the curriculum is the student’s holistic development.The B.Sc. program is Ideal for students who wish to start a career in hotel and tourism business, management, or entrepreneurship soon after graduation.

Vision and Mission

Vision

To nurture tomorrow’s talent with rewarding careers in the field of Hospitality and Tourism.

Mission

To offer future leaders with academic and research excellence to succeed in today’s dynamic Hospitality, Tourism Environment as successful managers and entrepreneurs.

Course Curriculum

1st Year

Semester I

		Semester– I	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
01	MAJ	Fundamentals of Culinary	2	–	4	6	4
02	MAJ	Basics of Food & Beverage Service	2	–	4	6	4
03	MIN	Tourism Impact	1	–	2	3	2
04	MIN	Basic Housekeeping Operations	1	–	2	3	2
05	SEC	Communication Skills for Hoteliers	2	–	2	4	3
06	OE	Open Elective I	3	–	–	3	3
07	AEC	Digital Marketing	3	–	–	3	1
08	VAD	Life Skill-I (Yoga)	–	–	2	2	1
Total			14	00	16	30	20

Semester II

		Semester– II	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
01	MAJ	Advance Culinary	2	–	4	6	4
02	MAJ	Advance Food & Beverage Service	2	–	4	6	4
03	MIN	Travel Management	1	–	2	3	2
04	MIN	Advance Housekeeping Operations	1	–	2	3	2
05	AEC	Financial Accounting & Management	1	–	–	1	1
06	OE	Open Elective II	3	–	–	3	3
07	SEC	Revenue Management	1	–	4	5	3
08	VAD	Environmental Protection	–	–	2	2	1
Total			11	00	18	29	20

2nd Year

Semester III

		Semester– III	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
01	MAJ	Tourism Planning &Development	2	–	4	6	4
02	MAJ	Food & Beverage Operations	2	–	4	6	4
03	MIN	Basics of Accommodation Operations	1	–	2	3	2
04	MIN	Principle of Management	2	–	–	2	2
05	AEC	Foreign Language I	3	–	–	3	1
06	SEC	Data Analytics in Hospitality	2	–	2	4	3
07	OE	Open Elective III	1	–	2	3	3
08	VAD	Universal Human Values	2	–	–	2	1
Total			15	00	14	29	20

Semester IV

		Semester– IV	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
01	MAJ	International Cuisine-I	2	–	4	6	4
02	MAJ	Advance Food & Beverage Operations	2	–	4	6	4
03	MAJ	Basic Economics for Hospitality	3	–	–	3	2
04	MIN	Front Office Management	1	–	2	3	2
05	MIN	Accommodation Management	1	–	2	3	2
06	MIN	Leadership in Hospitality	2	–	–	2	2
07	AEC	Foreign Language II	2	–	–	2	1
08	SEC	Facility Management	2	–	–	2	2
09	VAD	Constitution of India	2	–	–	2	1
Total			17	00	12	29	20

3rd Year

Semester V

		Semester–V	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
01	MAJ	International Cuisine – II	2	–	4	6	4
02	MAJ	Advance Food & Beverage Management	2	–	4	6	4
03	MAJ	Basic Research Methodology	2	–	–	2	2
04	MIN	Front Office Management – II	1	–	2	3	2
05	MIN	Advance Accommodation Management	1	–	2	3	2
06	MIN	Human Resource Management	1	–	2	3	2
07	SEC	Innovation & Capacity Management	2	–	–	2	2
08	AEC	Sales & Marketing Management	2	–	–	2	1
09	VAD	Sports/Yoga	–	–	2	2	1
Total			13	00	16	29	20

Semester VI

		Semester–VI	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
01	MAJ	Hotel Property Management System	2	–	4	6	4
02	MAJ	Bakery & Confectionery Practical	2	–	4	6	4
03	MAJ	Event Management	2	–	–	2	2
04	MIN	Food Science, Nutrition & Food Safety	2	–	–	2	2
05	MIN	Elective I	1	–	2	3	2
06	MIN	Elective II	1	–	2	3	2
07	SEC	Entrepreneurship Development	2	–	–	2	2
08	AEC	Hospitality Architecture & Interior Design	2	–	–	2	1
09	VAD	Rural Immersion Program/Sports	–	–	2	2	1
Total			14	00	14	28	20

4th Year

Semester VII

		Semester–VII	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
01	MAJ	Specialization in Core Department: – 1	2	–	4	6	4
02	MAJ	Specialization in Core Department: – 2	3	–	4	6	4
03	MAJ	Business Law	1	–	2	3	2
04	MIN	Elective – III	1	–	2	3	2
05	MIN	Elective – IV	1	–	2	3	2
06	MIN	Cruise & Airline Hospitality Operations	2	–	–	2	2
07	Pro	Project/Advance Research Methodology	–	–	8	4	4
Total			18	–	4	27	20

Semester VIII

		Semester–VIII	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
01	MAJ	Specialization in Core Department: – 3	2	–	4	6	4
02	MAJ	Specialization in Core Department: – 4	2	–	4	6	4
03	Intr	Internship	–	–	–	–	12
Total			4	00	8	12	20

Electives

List of Tentative Electives:

Course Code	Course Name
Elective 1	Eco-Tourism
	Airlines & Airport Management
	Organisation Behaviour
	Logistic & Supply Chain Management
	Public Speaking & Media Handling
Elective 2	Compensation & Performance Management
	Consumer Behaviour in Hospitality
	Employee Welfare & Social Security
	Safety & Security in Hospitality
	Global Tourism
Elective 3	Luxury Retail Management
	Horticulture& Landing Scaping
	Contingency Management
	Hospitality as competitive Edge
	Cultural Heritage of India
	Hospitality Consulting
Elective 4	New Product Design& Conceptualisation
	Entertainment in Hospitality
	Bar & Cellar Management
	Beauty, Spa & Wellness Management
	Social Media Analytics
	Automation Management in Hospitality

List of Tentative Open Electives:

Course Code	Course Name
	Food Safety & Quality
	Indian Culture & Tourism
	Introduction to Indian Cookery
	Accommodation Management
	Data Handling and Visualization Lab
	Food & Beverage Operations
	Indian Cuisine
	International Cuisine

Value Added Courses

List of Tentative Value Added Courses:

Course Code	Course Name
	Practicing Meditation/Yoga
	Sports
	NCC/NSS
	Constitution of India
	Universal Human Values
	Environment Protection

Exit Option with Certification in Hospitality Management (With Completion of additional 4 credits Internship and Skill base Courses)

It is expected that student will undergo 2 Weeks Internship in Leisure Hotel/Resorts during Winter Vacation and 4 weeks Internship in Corporate Hotel in Summer Vacation

Abbreviations: Course Abbreviation; L– Lecture; T– Tutorial; P– Practical; H– Hours; CR– Credit

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Programme

Programme Educational Objectives

Programme Educational Objectives (PEOs)

The main goal is to provide the hospitality sector with a steady stream of talented, educated, and knowledgeable young people who have the knowledge, abilities, and attitude needed to fill important operational jobs.
In order to ensure that the information and skills taught are in line with worldwide preferences, the comparative importance of skill and ability development and emphasis in hotel management education were taken into consideration when the composition was being created.
Providing a broader understanding of the interlinking which occurs within the hotel industry and developing independent research, professional and study skills which will be required when working in the industry and the duration of the course.

Programme Outcomes (POs)

The Hospitality ManagementGraduates will be able to:

Generic and Domain Knowledge – Ability to articulate, illustrate, analyze, synthesize and apply the knowledge of principles and frameworks of management and allied domains to the solutions of real-world complex business issues
Problem Solving & Innovation – Ability to Identify, formulate and provide innovative solution frameworks to real world complex business and social problems by systematically applying modern quantitative and qualitative problem solving tools and techniques.
Critical Thinking – Ability to conduct investigation of multidimensional business problems using research based knowledge and research methods to arrive at data driven decisions
Effective Communication – Ability to effectively communicate in cross-cultural settings, in technology mediated environments, especially in the business context and with society at large
Leadership and Team Work – Ability to collaborate in an organizational context and across organizational boundaries and lead themselves and others in the achievement of organizational goals and optimize outcomes for all stakeholders.
Global Orientation and Cross-Cultural Appreciation – Ability to approach any relevant business issues from a global perspective and exhibit an appreciation of Cross-Cultural aspects of business and management.
Entrepreneurship – Ability to identify entrepreneurial opportunities and leverage managerial & leadership skills for founding, leading & managing startups as well as professionalizing and growing family businesses.
Environment and Sustainability – Ability to demonstrate knowledge of and need for sustainable development and assess the impact of managerial MINisions and business priorities on the societal, economic and environmental aspects.
Social Responsiveness and Ethics – Ability to exhibit a broad appreciation of the ethical and value underpinnings of managerial choices in a political, cross-cultural, globalized, digitized, socio-economic environment and distinguish between ethical and unethical behaviors & act with integrity.
Life Long Learning – Ability to operate independently in new environment, acquire new knowledge and skills and assimilate them into the internalized knowledge and skills.

Programme Specific Outcomes (PSOs)

Facilitating the students to acquire conceptual clarity of various functional areas and build the ability to analyse various functional issues affecting the organization.
The skill of analysis and interpretation of the data which issued in decision Making. Demonstrate the ability to develop models / frameworks to reflect critically on specific business contexts.
Provide students with the vital entrepreneurship capabilities to create niche for themselves.

Eligibility

Open Category student should have scored minimum 50 % of score at 10+2 from any stream from ICSE/ CBSE/Any State Board Examination or equivalent qualification from any recognized board and 45% for reserved category candidate.

Candidates are selected on the basis of merit AND Personal interview conducted by PCU

News & Events

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