B. Sc. (Hospitality Studies) (Affiliated to University of Mumbai)

Program Semesters

The admission process at SR IHM is in accordance with the norms prescribed by the University of Mumbai and comprises of the sequential phases listed below. It includes a 45 question objective pattern Entrance Test, a Group Discussion and a Personal Interview with the Principal. This course of action is intended merely to gauge the profile, passion and propensity of the candidate towards a career in hospitality management.

Semester I - B. Sc. (Hospitality Studies)
Subject
Food Production & Patisserie I
Food & Beverage Service I
Front office I
Housekeeping I
Rooms Division Management (Practical) I
Communication Skill I (English & French)
Information Technology
Food Safety & Nutrition
Semester II - B. Sc. (Hospitality Studies)
Subject
Food Production & Patisserie II
Food & Beverage Service II
Front office II
Housekeeping II
Rooms Division Management (Practical) II
Communication Skill II (English & French)
Principles of Hotel Accountancy
Principles of Management
Semester III - B. Sc. (Hospitality Studies)
Subject
Food Production & Patisserie III
Food & Beverage Service III
Front office III
Housekeeping III
Rooms Division Management (Practical) III
Hotel Accountancy & Cost Control
Hospitality Law & Human Resource Management
Management Information System in Hospitality Industry
 
Semester IV - B. Sc. (Hospitality Studies)
Subject
Food Production & Patisserie IV
Food & Beverage Service IV
Front office IV
Housekeeping IV
Rooms Division Management (Practical) IV
Hotel Accountancy & Cost Control
Hospitality Law & Human Resource Management
Management Information System in Hospitality Industry










Semester V - B. Sc. (Hospitality Studies)
Subject
Food Production & Patisserie
Food & Beverage Operations Management
Front office
Housekeeping
Rooms Division Management (Practical)
Corporate English
Environmental & Sustainable Tourism












Semester VI - B. Sc. (Hospitality Studies)
Subject
Organizational Behaviour
Strategic Management
Event Planning, Marketing & Management
Core Elective (any two)
Advanced Food Production
Advanced F & B Operations Management
Advanced Housekeeping
Advanced Front Office
Advanced Bakery & Confectionery
Allied Elective (any one)
Foreign Language (French)
Services Marketing
Financial Management
Strategic Human Resource Management

A sample entrance test paper is available for download from the DOWNLOADS section.

In case of any difficulty, involving the admission stages or the filling in of the form, please do not hesitate to contact us telephonically or in-person.

Examination and Performance Standards

Duration

• The duration of the program shall be three years (Six Semesters) by the end of which a student needs to earn 120 course credits. However, if a student does not earn 120 credits in a period
  of three years, the degree will be awarded only when he/she earns 120 credits. Further these 120 credits need to be earned in a maximum period of six years from the year of admission.

• Minimum Instructional Hours: 5 days / 34 hours per week.

Scheme of Examination and Standard of Passing

I. Scheme of Examination

The examinations shall be conducted at the end of each semester.

• Each Theory paper and Practical will be evaluated internally and externally. Internal evaluation will comprise 40% and external evaluation 60%. Internal evaluation will be based on class tests,
  assignments, group discussions, seminars, quizzes, presentations, open book test etc. The Final/External evaluation shall be an examination held at the end of each semester and shall be of
  2 hours duration (for Theory)
• The semester examination for Semester I to Semester IV of all course areas will be conducted by the institution/college on behalf of the University. The University will conduct external theory
  and practical examination of Semester V and Semester VI. The internal evaluation (assessment) for all the courses in Semester V and Semester VI will be done by the institution/college and
  internal assessment marks and/or grades will be communicated to the university examination section before the commencement of theory examinations.
• Every student has to undergo Industrial Training of at least 20 weeks duration either in the IIIrd Semester or IVth Semester. The student is said to have successfully completed Industrial
  Training when he/she secures a minimum grade of 'C' on a 7 point scale.

 

II. Performance Grading

The performance grading of a student shall be on the seven point ranking system as given below:

Grade
Marks in %
Grade Point
O
70 and above
7
A
60 to 69.99
6
B
55 to 59.99
5
C
50 to 54.99
4
D
45 to 49.99
3
E
40 to 44.99
2
F (Fail/ Unsatisfactory)
39.99 and below
1

The performance grading shall be based on the aggregate performance of Semester Internal Assessment and Semester End Examination.

 

III. Passing Standard

Grade 'E': minimum grade on the seven point scale denoting 'Pass'.
'Pass' means minimum grade 'E' or above on the 7 point scale.
'Fail' means grade 'F' on the 7 point scale.
Students will have to obtain a minimum of 40% marks in Internal Assessment and Semester End Examination independently.

 

IV. Carry forward of the marks in case a student fails in one or more Courses

• A student who passes in the Internal Assessment but fails Semester End Examination of the theory paper shall reappear for the Semester End Examination (called Additional Examination) in
  that theory course. In this case his /her marks of the Internal Assessment shall be carried forward. The grade will be awarded after obtaining grade 'E' or above in that course.
• A student who PASSES in the Semester End Examination but FAILS in the Internal Assessment of the paper shall reappear for the Internal Assessment of that course. His/her marks of the
  Semester End Examination shall be carried forward, however he /she shall be entitled for grade 'E' on passing.
• The Internal Assessment for students who are reappearing will consist of one project of 40 marks which will be divided in to 20 marks for the hard copy of the project (10 marks for contents and
  10 marks for documentation), 10 marks for the presentation and 10 marks for the viva.

 

V. Allowed to keep terms (A.T.K.T.)

• A student shall be allowed to keep terms for Semester II irrespective of grades obtained in each course of Semester I.
• A student shall be allowed to keep terms for Semester III if he/she passes each course (grade 'E' or above) of Semester I and Semester II. or If he/she fails in not more than two courses of
  Semester I and Semester II taken together.
• A student shall be allowed to keep terms for Semester IV irrespective of grades obtained in each course of Semester III. However, the student has to pass all courses in either Semester I or
  Semester II in order to appear for Semester IV.
• A student shall be allowed to keep terms for semester V if he/she passes Semester I, Semester II, Semester III and Semester IV. or He/She has passed Semester I and Semester II and fails in
  not more than two courses of Semester III and Semester IV taken together. or He/she has passed Semester III and Semester IV and fails in not more than two courses of Semester I and
  Semester II taken together.
• A student shall be allowed to keep terms for Semester VI irrespective of grades obtained in each course of Semester V.
• The result of Semester IV shall be kept in abeyance until the student passes each of Semester I, Semester II, Semester III, Semester IV and Semester V.

 

VI. Additional examination

There will be one additional examination for Semester I, II, III and IV for those who have failed or remained absent. Such students will be allowed to appear for the examination by the Head of the Institution, after following the necessary procedures on medical/special grounds. This examination will be held 15 days after the declaration of results but not later than 60 days.