Mumbai University
Viva College Of Hotel & Tourism Management Studies
B.Sc. H.S - Bachelor of Science in Hospitality Studies
It is a 3-year full time degree course Credit based Semester and Grading System Programme.
The course is best suited for those who are seeking a career in the hospitality and services sector. A hospitality studies student will be taught the process of dealing in reception and treatment of guests.
Eligibility for B.Sc. in Hospitality Studies
A candidate for being eligible for admission to the Degree Course Bachelor of Science (Hospitality Studies) shall have passed XII Standard Examination in any discipline/stream of any state Board for Higher Secondary Education or its equivalent from India or abroad and secured not less than 45% marks in (In case of Reserved Category 40% marks in aggregate)
A semester-wise breakup of the course’s syllabus is tabulated here.
| Semester I | Semester II |
| Food Production and Patisserie I | Food Production and Patisserie II |
| Food and Beverage Service I | Food and Beverage Service II |
| Front Office I | Front Office II |
| Housekeeping I | Housekeeping II |
| Rooms Division (Practical) I | Rooms Division (Practical) II |
| Communication Skills (English and French) I | Communication Skills (English and French) II |
| Information Technology | Principle of Hotel Accountancy |
| Food, Safety and Nutrition | Principles of Management |
| Semester III | Semester IV |
| Industrial Exposure Training | Food Production and Patisserie II |
| - | Food and Beverage Service III |
| - | Front Office III |
| - | Housekeeping III |
| - | Rooms Division (Practical) III |
| - | Hotel Accountancy and Cost Control |
| - | Hospitality Law and Human resource Management |
| - | Management Information System in Hospitality Industry |
| Semester V | Semester VI |
| Food Production & Patisserie | Organizational Behaviour |
| Food & Beverage Operation Management | Strategic Management |
| Front Office | Event Planning, Marketing & Management |
| Housekeeping | Core Elective (Any TWO) |
| Rooms Division Management(Practical) | Advanced Food Production |
| Corporate English | Advanced Food & Beverage Operations Management |
| Environmental & Sustainable Tourism | Advanced Housekeeping |
| Advanced Front Office | |
| Allied Elective (Any ONE) | |
| Services Marketing | |
| Revenue Management | |
| Foreign Language (French) | |
| Financial Management | |
| Strategic Human Resource Management |
B.A. Culinary Arts – Bachelors of Arts in Culinary Arts
Affiliated to University of Mumbai. Three Year Full-Time degree Programme. It is credit based Semester and Grading System Programme.
B.A.Culinary Arts is a perfect module crafted by University of Mumbai for those students who have ambition to be a Chef in hospitality Industry. This program provides adequate knowledge, skills & exposure in the field of Culinary Arts that commensurate with the requirements of the Chef profession. To prepare students to exploit newly created opportunities in the Kitchen Profession both, at domestic & international level to create an additional avenue of world class Chef. To promote Indian cuisine globally. To gain leadership skills and inculcate a customer focused orientation through an understanding of the role of a team leader / supervisor in food production department.
Eligibility for B.A. Culinary Arts
- A candidate for being eligible for admission to the Bachelor of Arts (Culinary Arts) shall have passed standard XII / 10 + 2 examination (any stream) from any recognized education board or its equivalent from India or abroad.
- Candidates who has passed Std X and successfully completed a diploma in any stream of minimum two years duration from any recognized education board/university from India or abroad
- Every candidate admitted to the Bachelor of Arts (Culinary Arts) in the affiliated College conducting the course shall have to register himself / herself with the University of Mumbai.
A semester-wise breakup of the course’s syllabus is tabulated here.
| Semester I | Semester II |
| Principles of Food Production | Principles of Food Production |
| Fundamentals of Food & Beverage Service | Food & Beverage Studies |
| Food Safety & Hygiene | Culinary Math |
| Introduction to the Hospitality Industry | Business Communications |
| Product Knowledge | Nutrition & Food Science |
| Communication Skills – English & French | Essential Culinary Arts - Indian |
| Essential Culinary Arts -Indian | Essential Culinary Arts – International |
| Essential Culinary Arts -International | Essential Bakery & Confectionery |
| Essential Bakery & Confectionery | Food & Beverage Guest Service |
| Restaurant & Food Service Operations | Fundamentals of Information Technology |
| Semester III | Semester IV |
| Indian and International Ethnic Cuisines | Regional Indian Cuisine and Larder |
| Beverage Studies | Menu Development and Function Catering |
| Food Cost Controls | Hospitality Financial Accounting |
| Principals of Management | Human Assets Management |
| Gastronomy | Food Logistics and Food Cost Control |
| Indian Ethnic Culinary Arts (Quantity) | Intermediate Culinary Arts-Indian |
| Intermediate Culinary Arts - International | Larder and Short Order Cookery |
| Intermediate Bakery & Confectionery | Intermediate Bakery & Confectionery |
| Applied Information Technology | Function Catering Operations |
| The Practice of Business Communication | Hospitality Information System |
| Semester V | Semester VI |
| Advanced Food Production | Advanced Culinary Arts |
| Food Legislation | Kitchen Facilities Planning and Environmental Consciousness |
| Organizational Development & Behaviour | Entrepreneurship and Restaurant Start-ups |
| Hospitality Services Marketing | Food Tourism |
| Indian Culture & Traditions | Experimental and Innovative Cuisine |
| Advanced Culinary Arts- Indian | Advanced Culinary Arts - Indian |
| Food Styling &Presentation | Advanced Culinary Arts - International |
| Advanced Pastry Arts | Chocolatier |
| Event Planning & Management | Project Research (Culinary Based) |
| Personality Development | Executive Soft Skills |
M.Sc. In Hotel and Hospitality Administration - Master of Science Hotel & Hospitality Administration
Affiliated to the University of Mumbai Two Year Full-Time Post- Graduate Programme Credit based Semester and Grading System Programme
This program is designed for ambitious students who want to become leaders in the hotel and tourism industry. Many students who pursue this degree have a bachelor’s degree in hospitality, business or tourism management, and have some relevant work experience in the field. Classes in this program may include managing people, intercultural leadership, event management, digital strategies, revenue management, and risk management.
For those who are interested in the service and tourism industries, an M.Sc in Hotel Management can be very beneficial. There are multiple travel opportunities both nationally and internationally, and there are usually many career options available. Learning to work with and manage people can also set students up for success in other areas of their lives.
Eligibility for M.Sc. in Hotel & Hospitality Administration
A candidate is eligible for admission to the Master’s Degree in Hotel & Hospitality Administration should have passed: a) Bachelors Degree in
Hospitality Studies / Hotel Management / Hotel And Tourism Management / Hospitality & Tourism Management / B.B.A.( Hospitality Studies) or any relevant program
from any approved University in India or abroad.
Duration: The program shall be a full-time program. The duration of the program shall be two years.
M.Sc. in Hotel & Hospitality Administration: Syllabus and Course Description
A semester-wise breakup of the course’s syllabus is tabulated here.
| Course code | NAME OF THE SUBJECT | Internal | External |
|---|---|---|---|
| PSHA 101 | Perspective Management | 25 | 75 |
| PSHA 102 | Management Accounting | 25 | 75 |
| PSHA 103 | Organization Behavior | 25 | 75 |
| PSHA 104 | Managerial Economics | 25 | 75 |
| PSHA 105 | Event Management | 25 | 75 |
| PSHA 106 | Tourism Operations Management | 25 | 75 |
| Course code | NAME OF THE SUBJECT | Internal | External |
|---|---|---|---|
| PSHA 201 | Cruise Line Hospitality Management | 25 | 75 |
| PSHA 202 | Marketing Management | 25 | 75 |
| PSHA 203 | Statistics for Management | 25 | 75 |
| PSHA 204 | Legal Aspects of Hospitality Business | 25 | 75 |
| PSHA 205 | Financial Management in Hospitality Industry | 25 | 75 |
| PSHA 206 | Human Resource Management in Hospitality Industry | 25 | 75 |
| Course code | NAME OF THE SUBJECT | Internal | External |
|---|---|---|---|
| PSHA 301 | Hospitality Investment & Perspective | 25 | 75 |
| PSHA 302 | Resorts & Theme Parks management | 25 | 75 |
| PSHA 303 | Convention & Conference Management | 25 | 75 |
| PSHA 304 | Customer Care Management | 25 | 75 |
| PSHA 305 | Service Marketing | 25 | 75 |
| PSHA 306 | Environment Management in Hospitality | 25 | 75 |
| Course code | NAME OF THE SUBJECT | Internal | External |
|---|---|---|---|
| PSHA 401 | Project Management in Hospitality Business | 25 | 75 |
| PSHA 402 | Food Logistics & Supply Chain Management | 25 | 75 |
| PSHA 403 | Casino & Club Level Management | 25 | 75 |
| PSHA 404 | Business Ethics & Corporate Governance | 25 | 75 |
| PSHA 405 | Advanced Business Communication | 25 | 75 |
| PSHA 406 | Research Project | 25 | 75 |