B.Sc – Hospitality and Hotel Administration – MRIIRS

Bachelor of Science – Hospitality & Hotel Administration (Hons/ Hons with Research) with exit option after 3 years with award of Regular Bachelor of Science – Hospitality & Hotel Administration as per University Norms and NEP-2020

Duration	3 /4 Yrs
Intake	40
COURSE FEES (Per annum) for Indian Nationals in Rupees	1,92,500/-

Criteria for Preparation of Merit list	Merit preparation / short listing of candidates shall be on the basis of score in MRNAT 2024/ Marks in Qualifying Examination


Eligibility Criteria	Pass in 10+2 Examination / Equivalent Examination with at least 45% marks in aggregate in 5 subjects including English as compulsory subject along with 4 subjects with the highest score out of the remaining subjects

Note: Manav Rachna now accepts Pearson Test Score for admission

Course Highlights

B.Sc in Hospitality and Hotel Administration gives students the knowledge and skills to become perfect hospitality personnel. Students gain an understanding of the industry and learn how to identify and act on changing patterns of customer demand. FMS provides the students with a mix of strategic and operational skills that they need to succeed in the role.

Key areas of study:

Food and Beverage Production Operations and Management
International Culinary Arts and Wines
Rooms Division and Guest Relations
Housekeeping Management
Restaurants, Bar and Banquet Operations, and Management.
Event Management
Retail Management
Entrepreneurship Management

Program Education Objectives:

PEO 1	Inculcate the importance of human values and professional ethics for life long professional learnings.
PEO 2	Understand communication, coordination and cooperate to work as a team member and to form his own team.
PEO 3	Develop critical thinking and to refine their analytical, problem-solving and decision-making skills.
PEO 4	Develop the managerial knowledge, skills, competencies and attitude.

Program Outcomes: On successful completion of the program (B.Sc. HHA) the student will be able to:

PO 1	Demonstrate the knowledge, skills and attitudes for responsible leadership roles in the hospitality industry.
PO 2	Develop employability skills required for a hospitality and culinary professional in a contemporary environment.
PO 3	Apply critical thinking and to develop analytical, problem-solving and decision-making skills.
PO 4	Develop the managerial skills, abilities and competencies needed for managing hotels, restaurants and related operations.
PO 5	Communicate effectively and professionally to function as part of a team.
PO 6	Manage relevant hands-on operational experience in different facets of the hospitality industry.

Program Specific Outcomes:

These are statements that describe what learners will know and be able to do when they graduate from the program. The intended outcomes are aligned with educational objectives and are listed below. By the end of the programme, students shall be able to:

PSO 1	Develop, examine, question, and explore perspectives or alternatives to problems in hospitality operations.
PSO 2	Recognize diversity of cultural and generational influences and values, and their importance for guest service.
PSO 3	Practice the team concept in planning, purchasing, preparing, and servicing in a variety of professional environments
PSO 4	Understand the latest trends of technology used in the Hospitality operations

Industry Partners

IHG- The Crowne Plaza: An InterContinental Hotels Group Academy with a global hotel chain of over 5,000 hotels

Industrial training and Industry exposure for students to build their hospitality skills, improve their employability, and acquire rare skills and finesse from senior professionals in a truly International Chain, IHG.