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B.Sc Physician Assistant

Programme Educational Objectives (PEOs)


PEO1: To meet the demand for trained and professional people in the hospitality industry of our country.

PEO2: To provide opportunities to the students within the institution, for developing necessary operating skills, values and attitudes to occupy key operational positions in the hospitality sector.

PEO3: Function effectively as an individual, and as a member or leader in diverse teams, and In multidisciplinary settings.

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

PEO5: Identify, formulate, research literature, and analyze complex hospitality problems reaching substantiated conclusions using principles of management

Programme Outcomes (PO) & Programme Specific Outcomes (PSO)


PO1: Performs work activities effectively and efficiently to the standards expected in the operation required in the hospitality sectors.

PO2: Undertakes tasks, functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies 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 and accommodation operations.

PO4. Exhibit the ability to develop, examine, question, and explore perspectives or alternatives to problems in hospitality 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 setting.

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

PSO3: Demonstrate ability to apply policies for managing diverse, multicultural hospitality.

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

PSO5: Illustrate the ability to manage the professional preparation, presentation, and service of quality food and beverages.


Curriculum & Syllabus

Curriculum & Syllabus

SEMESTER I Hours/WeekMaximum Marks
SemCategorySub CodeTitle of the CourseLectureTutorialPractical
ISEC 21LBHM11Communicative French – I40024060100
IAEC 21BHEN11English Paper – I20044060100
IDSC21CBHM11Basic Front Office Operations 20024060100
IDSC21CBHM12Basic Food Production – I20024060100
IDSC21CBHM13Basic Food and Beverage Service - I20024060100
IDSE21DBHM11Food Science20024060100
IDSC21PBHM21Practical - Basic Food Production00404060100
IDSC21PBHM22Practical - Basic Food and Beverage Service00404060100
IDSC21PBHM23Practical - Accommodation Operations –I00404060100
IDSC21PBHM24Practical - Basic Front Office Operations 00404060100

View course curriculum

Eligibility Criteria

Program Duration(Years)
Criteria for Merit
B.Sc Hotel and Catering Management3 Years (6 Semesters)Pass in 12th Std., Lateral Entry: 3 Year Diploma Hotel and Catering ManagementMerit based on the percentage of marks secured in the qualifying examination
B.Sc Food Service Management and Applied Nutrition3 Years (6 Semesters)Pass in 12th StdMerit based on the percentage of marks secured in the qualifying examination

Career Prospects



  • As Management Trainee in Hotel and allied hospitality industry
  • Airlines / Flight Kitchens and on-board flight services, Ground Staff.
  • Indian Navy Hospitality services.
  • Guest/ Customer Relation Executive in Hotel and other Service Sectors.
  • Executives in International and National fast food chains.
  • As managers in Hospital and Institutional Catering.
  • Faculty in Hotel & Tourism Management Institutes.
  • In Shipping and Cruise lines.

Alumni Testimonials

Fee Structure

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