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B.Sc. in Catering & Hotel Administration (C\&HA)

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Courses Offered

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About Course

The B.Sc. in Catering & Hotel Administration (C\&HA) is a three-year undergraduate program designed to provide students with a comprehensive understanding of the hospitality industry. The course emphasizes a blend of academic learning and practical training in catering, food production, front office, housekeeping, and service management. It is ideal for those who aspire to build a career in hotels, restaurants, and related hospitality sectors.

Curriculum

The curriculum is carefully crafted to build a strong foundation in hospitality operations while nurturing leadership and communication skills. Key modules include:

  • Food Production and Culinary Arts: Basics of cooking, kitchen operations, menu planning, and bakery techniques.
  • Food & Beverage Service: Table service, bar management, and banquet operations.
  • Front Office Management: Reservation, guest handling, and concierge services.
  • Housekeeping Management: Room maintenance, linen management, and sanitation practices.
  • Hospitality Accounting and Finance: Cost control, budgeting, and financial analysis for hospitality operations.
  • Hospitality Marketing and Sales: Promoting hotel services, sales strategies, and customer relationship management.
  • Communication and Soft Skills: Language proficiency, professional etiquette, and guest interaction.
  • Industrial Training/Internship: Hands-on experience in hotels, restaurants, or resorts to apply classroom learning in real-world settings.

Career Opportunities

Graduates of the B.Sc. in C\&HA program are equipped to work across various hospitality establishments and roles, including:

  • Hotel Supervisor/Assistant Manager: Oversee daily operations in hotels and resorts.
  • Food & Beverage Executive: Manage restaurant, bar, and banquet operations.
  • Front Office Executive: Handle reservations, guest relations, and check-in/check-out processes.
  • Housekeeping Supervisor: Supervise housekeeping staff and maintain room standards.
  • Chef/Commis Chef: Work in kitchens of hotels, restaurants, and catering services.
  • Event Coordinator: Plan and execute events, conferences, and banquets.
  • Cruise Line Staff: Join the hospitality team on cruise ships.
  • Entrepreneur: Launch catering businesses, food trucks, or boutique hotels.
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