B.Sc. Catering Science and Hotel Management

for – B.Sc Catering Science and Hotel Management

+ International Certificate Course

Enroll for the best B.Sc Catering Science and Hotel Management course in kolkata from BNG

  • Duration  : 3 years
  • Industrial Training : 6
  • Under : University + AHLEI, USA
  • Eligibility : 10+2 appeared or passed [Any Stream – Arts / Science / Commerce].
  • Course Fee : 1,15,000
  • Uniform & Handout Fees : 9000
  • Study Tour Fees : 7500
  • No Of Installments : 9
  • Total Payable : 1,31,500
*installment facility available for B.Sc Catering Science and Hotel Management

Course Details of B.Sc Catering Science and Hotel Management. Click on subject to Read / Download – Notes | E-Books | Journals

Course Contents of B.Sc Catering Science and Hotel Management


Year 1 – 1st Year of B.Sc Catering Science and Hotel Management


Subjects to Study for B.Sc Catering Science and Hotel Management


1 – Food Production & Pattisserie download_icon3 – D11 – Full Marks – 400

Art & Science, History Of Cooking, Aims And Objects Of Cooking , Safety And Hygiene , Principles Of Storage , Dry Food Storage , Foods Temp. Range , Personal Hygiene , Safety , The Safe Workplace , Building Safety Into The Kitchen , Building Safety , Preventing Cuts , Preventing Burns , Preventing Fires , Kitchen Organizational Structure , Layout , Kitchen Equipment’s , Utensils & Knives , Care & Maintenance , Spices & Herbs – Characteristics , Pre Preparation , Solution , Goal , Set Meal Service , Extended Meal Service. , Cleaning And Cutting The Raw Materials , Stocks , Sauce , Classification , Preparation Of Sauces And Derivatives , Soups , Preparation Of Soups , Effect Of Heat On Food , Effect Of Heat On Foods , Fruits And Vegetable Fiber , Minerals, Vitamins, Pigments, And Flavour Components , Methods Of Cooking , Vegetables , Sandwiches And Burger , Culinary Terms , Regional Cookery , Salad , Poultry And Game , Maturity And Tenderness , Classification And Market Forms , Fresh Poultry , Frozen Poultry , Trussing Method , Meat , Pork , Mutton And Lamb , Beef And Veal , Fish , Practicals , Assignments. ***to study with B.Sc Catering Science and Hotel Management


2 – Food and Beverage Service download_icon3 – D12 – Full Marks – 400

History of Catering , Sectors of F&B Service Industry , Types of Food & Beverage Service Operations , Types of F&B Service Outlets , Hierarchy in Food & Beverage Service Department , Food And Beverage Service Personnel , F&B Service Areas and Equipments , Crockery , Glassware , Types of Glasses , Linens , Tableware , Types of Menus , The Meal Experience , Meals , Breakfast , Food & Beverage service Methods , Types of Service , Course of French Classical Menu , Menu / Accompaniments/ Table Setup , Cheese – Types, Cover, Accompaniments, Service , Terminology , Beverages – Non Alcoholic , Tea and Coffee , Water , Other Still Room Beverages , Cigars and Cigarettes , Some symbols seen on cigars , Food And Beverage Practicals , Assignments ***to study with B.Sc Catering Science and Hotel Management


3 – Front Office download_icon3 – D13 – Full Marks – 400

Hotel – Definition, Classification , Introduction to Front Office , Job Descriptions of Front Office Personnel , Sections of Front Office Department , Guest Rooms , The Guest Cycle , Reservations , Registration and Handling Check Ins , Departure Procedure , Concierge – Handling Mails and Messages , Handling Guest Complaints , Telecommunications in Hotel Industry , Safe Deposit Lockers , Uniformed Service , Left Luggage Procedure , Transport Service , Scanty Baggage Guest Check-in Procedure , Interdepartmental Communication , Special Requests , GLOSSARY , Practicals , Assignments ***to study with B.Sc Catering Science and Hotel Management


4 – Housekeeping, Hygiene & Sanitation download_icon3 – D14 – Full Marks – 400

Position of House-Keeping in Hospitality Industry , List of functions of the House-Keeping Dept. , Layout of Housekeeping Department , Competencies of a house-keeping professionals , Coordination within & outside the Housekeeping Dept. , Duties & responsibilities of house-keeping staff , Supplies and Amenities , VIP Amenities and Items provided on request , Various cleaning equipments , Guest Room Cleaning , Daily, weekly & Spring Cleaning , Morning & evening service , Various cleaning agents. , Types of keys maintained in hotel , Various files & registers , Pest control , Lost and found procedures , Desk control operations / Importance of Desk control , Public area cleaning , Glossary of H/K terms , Abbreviations commonly used in H/K , Practicals , Assignments ***to study with B.Sc Catering Science and Hotel Management


5 – Computer Applications download_icon3 – D15 – Full Marks – 200

The Technology , What is Computer? , Applications of computer , The Hardware , Internal Devices of computer , External Devices of computer , Input devices , Keyboard , Computer security & Virus , The Applications , Business applications , Office Automation Applications , Communication And Networking , Automation In The Hospitality Industry , Hospitality Accounting Applications , Computerized Restaurant Management Systems , Reservations through the Internet. , Central Reservation Systems (CRS) , Global Distribution Systems (GDS) , Hotel Property Management Systems (PMS) , THE TOTAL HOTEL MANAGEMENT SOLUTION SYSTEM , Application & the uses of information technology in the hospitality industry ***to study with B.Sc Catering Science and Hotel Management


6 – Food Science & Nutrition – D16 – Full Marks – 200

Introduction , Carbohydrates, Lipids, Proteins , Energy value of foods and energy requirements , Vitamins, Minerals ***to study with B.Sc Catering Science and Hotel Management


7 – French for Hospitality download_icon3 – D17 – Full Marks – 200

Pronunciation Guide – French Alphabet , French Cardinal and Ordinal Number Chart , Months – Days – Times – Colours , French Greetings , French Cooking terms , Other French Terms , Wine , Wine Name (Region) , Grape Varieties , Bordeaux , Loire , Alsace , Champagne , Practice Conversation , À l’hôtel – At the Hotel . ***to study with B.Sc Catering Science and Hotel Management


8 – Personality & Communication Development – D18 – Full Marks – 200

***to study with B.Sc Catering Science and Hotel Management


Year 2 – 2nd Year of B.Sc Catering Science and Hotel Management


Subjects to Study in B.Sc Catering Science and Hotel Management


1 – Food Production & Pattisserie download_icon3 – D21 – Full Marks – 400

Bakery theory , Fundamentals of Bakery , Equipment , Bakery Terms , Principles, Bread making, Faults & remedies , Qualities a professional must have include , Pastries , Basic pasta and sauce , Milk & milk products. , Processing Milk: , Indian Gravy , Menu Planning , Food Cost And Food Cost Control , Standardization of Recipes , Practicals , ASSIGNMENTS ***to study with B.Sc Catering Science and Hotel Management


2 – Food & Beverage Service download_icon3 – D22 – Full Marks – 400

Beer: Ingredients, Manufacturing, Processing, Types & Brand Names. , Spirits: Distillation – Pot Still and Patent Still , DISTILLATION , Whisky: Ingredients, types and brand names. , Gin: Ingredients, types and brand names. , Vodka: Ingredients, types and brand names. , Brandy: Ingredients, types and brand names. , Rum: Ingredients, types and brand names. , Cocktails , Liquers , Bitters , Food and Beverage Practicals , Assignments ***to study with B.Sc Catering Science and Hotel Management


3 – Front Office download_icon3 – D23 – Full Marks – 400

Establishing the room rates , Forecasting Room Availability , Budgeting for Front Office Operations , Yield Management , Elements of Yield Management , Potential High and Low Demand Tactics , Safety and Security of Guests, Employees and Assets , Front Office Selling Techniques , Brainstorm Areas for Promotion , Front Office Accounting System , Night Audit Process , Property Management System , Practicals , Assignments ***to study with B.Sc Catering Science and Hotel Management


4 – House Keeping Management download_icon3 – D24 – Full Marks – 400

Linen & uniform , Laundry& laundry operation , Stains & stain removing agents , Contracts & outsourcing , Fiber & Fabrics , Flower arrangement , Color , Practicals , Assignments ***to study with B.Sc Catering Science and Hotel Management


5 – Sales & Marketing download_icon3 – D25 – Full Marks – 200

Introduction to Marketing , Market Segmentation , Marketing Mix , Internet Marketing , Sales & Marketing Manager ***to study with B.Sc Catering Science and Hotel Management


6 – Accounts – D26 – Full Marks – 200

Basic Accounting Terms, Journal And Ledger. ***to study with B.Sc Catering Science and Hotel Management


7 – Industrial Training Project – D27 – Full Marks – 100

***to study with B.Sc Catering Science and Hotel Management


Year 3 – 3rd Year of B.Sc Catering Science and Hotel Management


Subjects to Study in B.Sc Catering Science and Hotel Management


1 – Catering Management & Menu Planning Techniques download_icon3 – D31 – Full Marks – 400

Cycle of control , Kitchen Planning , Volume Forecasting and Production Control , Store and Purchase , Practical , Assignments ***to study with B.Sc Catering Science and Hotel Management


2 – Food and Beverage Management – D32 – Full Marks – 400

Wine , Champagne , Introduction to food and beverage Management , Managerial Responsibilities and Relationship , Food and Beverage Marketing , Practical , Assignments ***to study with B.Sc Catering Science and Hotel Management


3 – Accommodation Operation Management download_icon3 – D33 – Full Marks – 400

Job Analysis , Budget & planning of house-keeping budget , Safety awareness & basic accident prevention , Soft Furnishings , Lighting , Work Schedules , Practical , Assignments ***to study with B.Sc Catering Science and Hotel Management


4 – Front Office Management download_icon3 – D34 – Full Marks – 400

The Front Office Audit , Evaluating Front Office Operations , Managing Human Resources , Building Telephone Skills , New Hotel Trends and Worldwide Concepts , Practical , Assignments ***to study with B.Sc Catering Science and Hotel Management


5 – Human Resource Planning & Development download_icon3 – D35 – Full Marks – 200

Introduction To Human Resource Management , Human Resource Management In Hospitality Industry , Recruitment And Selection , The Employment of Socially Defined Minority Groups , Anti Discriminatory Legislation , Training and Development , Performance Management and Performance Appraisal , Reward Strategies In The Hospitality Industry , Employee Involment And Participation , Disciplinary Procedures. ***to study with Bachelor Degree in Hotel Management


6 – Project Report – D36 – Full Marks – 100


6 months Industrial Training in Luxury hotels is compulsory for B.Sc Catering Science and Hotel Management.

All Degree Courses – Post Graduate & Under Graduate is under AICTE, UGC, DEC, Min of HRD , Govt of India Approved University.

BNG Hotel Management College in Kolkata offering best Diploma and B.Sc Catering Science and Hotel Management and diploma in hotel management course – Contact 9830796307 for more details on Diploma and B.Sc Catering Science and Hotel Management.