New! ODL -DEB Proposal 2023-2024 New! Admission 2024-2025 Admissions - AHS Chat with a Student

B.Sc Food Service Management and Applied Nutrition


To be the premier hospitality management school in training and developing future professionals for the hospitality & tourism industry.


To train students to be leaders in all the facets of the hospitality industry by imparting knowledge and affording hands on training.



PEO1: To meet the demand for trained and professional people in the hospitality industry and clinical setting.

PEO2: To integrate theoretical knowledge and its practical application in the fields of Food service management and Nutritional Sciences.

PEO3: To enable the students to inculcate practical skills for Entrepreneurship and Careers in the field of Nutritional Sciences and Food Service Management.

PEO4: Apply ethical principles and commit to professional ethics and responsibilities and norms of the hospitality industry and clinical setting.

PEO5:  To offer a sound theoretical base in the fields of Food service management and Nutritional Sciences through practical sessions, projects, entrepreneurial and service learning programmes.

Programme Outcomes (POs) & Programme Specific Outcomes(PSOs)


PO1: Executes work activities effectively and efficiently to the standards expected in the operation required in the hospitality sectors and clinical setting

PO2: Manages tasks, functions, duties and activities in the operation of the hotels and hospitals in accordance with the competency standards.

PO3: Analyses situation, identifies problems, formulates solutions and implements corrective and / or mitigating measures and action management into foodservice industry and clinical setting.

PO4. Exhibit the ability to develop, examine, question, and explore perspectives or alternatives to problems in food services management and hospital operations

PO5: Demonstrate the ability to use professional written and oral communication skills and technology to successfully communicate.

PO6: Display awareness, understanding and skills necessary to live and work in a diverse world.

PO7: Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.



PSO1: Utilize interpersonal skills to lead/manage first-level employees in a hospitality and clinical setting.

PSO2: Recognize and articulate written and oral communication as appropriate for hospitality and clinical environments.

PSO3: Demonstrate ability to apply policies for managing diverse, multicultural hospitality and clinical environment

PSO4: Exhibit awareness of professional and ethical responsibility in all aspects of conduct.

PSO5: Illustrate the ability to manage the professional planning and preparation of diets for different acute and chronic conditions

Eligibility Criteria

Eligibility Criteria 

A pass in the higher secondary or equivalent examinations conducted by boards/departments with Biology and Chemistry as  compulsory subjects recognized by the University with a mark not less than 50% in aggregate including language

Curriculum & Syllabus

SEMESTER - IHours / Week
Categor ySub CodeTitle of the CourseLectureTutori alPractic alCredits
AECLanguage – I4004
AECEnglish Paper – I4004
DSCFundamentals of Food Chemistry4004
DSCFood Science4004
SECBasic Cookery - Practical0042
DSCFundamentals of Food Chemistry -
SECSoft skills2002
Sub Total22

View full course curricm

Career Prospects

Career Prospects

  • As Management Trainee in Hotel and allied hospitality industry
  • Airlines / Flight Kitchens and on-board flight services, Ground Staff.
  • Registered Dietitian
  • Sports Nutritionist
  • Food Safety Officer
  • Food Processing Manager in food industries 
  • Executives in International and National fast food chains.
  • As managers in Hospital and Institutional Catering.
  • Faculty in  Food Service Management and Nutritional Sciences

Fee Structure

Tuition Fee 2024 - 2025 (Per Sem)Other Fee (Per Sem)Total Fee 2024 - 2025 (Per Sem)