BACHELOR OF MANAGEMENT STUDIES IN HOSPITALITY MANAGEMENT AND SPORTS STUDIES
LEARN. LEAD. LIVE
Features :
  • Degree offered by University of Mumbai
  • Unique blend of theory and practical
  • Exclusive Semester Exchange at Ahmedabad Campus
  • “Earn and Learn” Program
  • Internships and Placement Guidance/Assistance/Assurance
  • Learning the theoretical aspects of the hospitality industry
  • Gaining knowledge about the diverse services provided by hotels, airline services, food and beverage industry, etc.
  • Availing an opportunity to hone skills that will help you develop your career.
  • Hands-on training through internships in areas like wellness and healthcare, tourism, hotel management. etc.
Duration : 3 years (Full Time)
Eligibility : Completed 12th with 50% (Any Stream)

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SEMESTER – I
1. FOUNDATION SUBJECTS

1.1 Foundation Course In Food Production & Patisserie – I
1.2 Foundation Course In Food And Beverage Service – I
1.3 Foundation Course In Room Division Operations – I
1.4 Foundation Course In Food Production & Patisserie – I (Practical)
1.5 Foundation Course In Food And Beverage Service – I (Practical)
1.6 Foundation Course In Room Division Operations – I (Practical)
ELECTIVES 3/7
1.7 Accountancy – I
1.8 Hotel Engineering
1.9 Nutrition for Wellness
1.10 Communication I
1.11 Principles Of Management
1.12 Culture And Heritage Of Sports
1.13 French – I

SEMESTER – II
2. FOUNDATION SUBJECTS

2.1 Foundation Course In Food Production & Patisserie – II
2.2 Foundation Course In Food And Beverage Service – II
2.3 Foundation Course In Room Division Operations – II
2.4 Foundation Course In Food Production & Patisserie – II (Practical)
2.5 Foundation Course In Food And Beverage Service – II (Practical)
2.6 Foundation Course In Room Division Operations – II (Practical)
ELECTIVES 3/7
2.7 Application Of Computers
2.8 Quality Control In Sports
2.9 Application Of Computers (Practical)
2.10 Sports Leadership
2.11 Macro Economics – Foundation Course
2.12 Human Resource Management
2.13 French – II

SEMESTER – III
3. FOUNDATION SUBJECTS

3.1 Food Production Operations – Industry Exposure -1
3.2 Food & Beverage Service Operations – Industry Exposure -1
3.3 Room Division Operations- Industry Exposure -1
3.4 Personality Skills for Hospitality – Learning from Industry

SEMESTER – IV
4. FOUNDATION SUBJECTS

4.1 Food Production & Patisserie – IV
4.2 Food And Beverage Service – IV
4.3 Room Division Operations – IV
4.4 Food Production & Patisserie – IV (Practical)
4.5 Food And Beverage Service – IV (Practical)
4.6 Room Division Operations – IV (Practical)
ELECTIVES 3/7
4.7 Food And Beverage Controls
4.8 Strategic Management
4.9 Food Safety And Quality
4.10 Environmental Studies
4.11 Marketing Management
4.12 Financial Management
4.13 Organizational Behaviour

SEMESTER – V
5. FOUNDATION SUBJECTS

5.1 Advanced Food Production Operations – V
5.2 Advanced Food And Beverage Operations – V
5.3 Room Division Management – V
5.4 Advanced Food Production – V (Practical)
5.5 Advanced Food And Beverage Operations – V (Practical)
5.6 Advanced Food And Beverage Operations – V (Practical)
ELECTIVES 3/7
5.7 Logistics And Supply Chain Management
5.8 Hospitality Marketing
5.9 Business Research Methodology – I
5.10 Facility Planning
5.11 Consumer Strategy
5.12 Communication – II
5.13 French – II

SEMESTER – VI
6. FOUNDATION SUBJECTS

6.1 Advanced Food Production Operations – VI
6.2 Advanced Food And Beverage Operations – VI
6.3 Room Division Management – VI
6.4 Advanced Food Production – VI (Practical)
6.5 Advanced Food And Beverage Operations – VI (Practical)
6.6 Advanced Food And Beverage Operations – VI (Practical)
ELECTIVES 3/7
6.7 Research Project
6.8 Food And Beverage Management
6.9 Principles of Food Science
6.10 Sports Tourism
6.11 Digital Media & Marketing
6.12 Psychology For Wellness I
6.13 Professional Communication Skill

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