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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