A.k.Hafizka College of Hotel & Tourism Management Studies & Research, Mumbai
3 years full time program affiliated to Mumbai University.
Students who have passed 10+2 with minimum 60% are eligible.
Selections are based on common entrance test, group discussion and personal Interview. Admissions happen in the month of April. It is a 3 year (6 semester) degree course offering education in the following subjects -
FIRST YEAR B.Sc. (HS):
Sem-I & Sem-II
Food Production & patisserie Food & Beverage Service Front Office Housekeeping Rooms Division Management (Practical’s) Communication Skill I (English & French) Information Technology Food Safety & Nutrition Principles of Hotel Accountancy Principles of Management
SECOND YEAR B.Sc. (HS):
Sem-III & Sem-IV
Production & patisserie Food & Beverage Service Front Office Housekeeping Rooms Division Management (Practical’s) Hotel Accountancy & Cost Control Hospitality Law & Human Resource Management Management Information System Hospitality Industry Industrial Exposure Training
THIRD YEAR B.Sc. (HS):
Sem-V
Food Production & Patisserie Food & Beverage Operations Management Front Office Housekeeping Rooms Division Management (Practical) Corporate English Environmental & Sustainable Tourism
THIRD YEAR B.Sc. (HS):
Sem-VI
Organizational Behavior Strategic Management Event Planning, Marketing & Management
Core Elective (Any TWO)
Advanced Food Production Advanced Food & Beverage Operations Management Advanced Housekeeping Advanced Front Office Advanced Bakery & Confectionery
Apllied Elective (Any ONE)
Revenue Management Foreign Language (French) Services Marketing Financial Management Strategic Human Resource Management
3 years full time program affiliated to Y C Maharshtra Open University.
Students who have passed 10+2 with minimum 60% are eligible.
Selections are based on common entrance test, group discussion and personal Interview. It is a 3 year degree course offering education in following subjects -
FIRST YEAR B.Sc. (HS & CS): Basic Food Production, Food & Beverage Service I, Basic House Keeping, Catering Science I, Front Office Operation I, Communication Skills, Basic Accounts, Bakery & Confectionery, Principles of Management
SECOND YEAR B.Sc. (HS & CS): Quantity Food Production, Food & Beverage Operation, Hotel House Keeping, Hotel Engineering Services, Front Office Operation II, Computer Application, Field Work Orientation, Industrial Training, Hotel Accountancy
THIRD YEAR B.Sc. (HS & CS): Specialized Food Production, Accommodation Operation, Marketing Services, Food & Beverage Management, Food & Beverage Inventory Control, Human Resource Management, Project Report, Life Skills.
10+2 passed with minimum 60%
Graduation in any discipline with 60% marks
