Helpline no. 0129-4259000

Helpline no. 0129-4259000

           

MANAV RACHNA INTERNATIONAL INSTITUTE OF RESEARCH AND STUDIES

(Formerly MANAV RACHNA INTERNATIONAL UNIVERSITY )

Deemed to be University under section 3 of the UGC Act,1956

B.Sc – Hospitality and Hotel Administration – MRIIRS

B.Sc Hospitality and Hotel Administration is all set to widen the horizon for all the hospitality aspirants who want to make their career in this industry. The unique features include choice-based credit system for imparting knowledge, Faculty with rich industry experience, industry connect and an exposure to the latest trends of the industry.
The Industry driven curriculum is geared to strengthen the foundation and it challenges the students to develop conceptual, analytical, technical and managerial skills thus enabling them to compete and meet the changing needs in the challenging world of hospitality.

Duration3 Yrs
Intake60
COURSE FEES (Per annum) for Indian Nationals in Rupees1,41,000
COURSE FEES (Per annum) in US $ For PIO/NRI Students US $ 3300
Criteria for Preparation of Merit list
I – Merits in MRNAT
II – Marks in Qualifying Exam
III – Pearson Test Score
Eligibility Criteria
  • Pass in 10+2 Examination / Equivalent Examination with at least 50% marks in aggregate in 5 subjects including English as compulsory subject along with 4 subjects with the highest score out of the remaining subjects.
  • Rank in common entrance exam of National Council (NCHMCT) and Pass in 10+2 Examination or equivalent with at least 40% marks in aggregate in 5 subjects including English as compulsory subject along with 4 subjects with the highest score out of the remaining subjects.

Note: Manav Rachna now accepts Pearson Test Score for admission

 

Course Highlights

B.Sc in Hospitality and Hotel Administration gives students the knowledge and skills to become perfect hospitality personnel. Students gain an understanding of the industry and learn how to identify and act on changing patterns of customer demand. FMS provides the students with a mix of strategic and operational skills that they need to succeed in the role.

Key areas of study:

  • Food and Beverage Production Operations and Management
  • International Culinary Arts and Wines
  • Rooms Division and Guest Relations
  • Housekeeping Management
  • Restaurants, Bar and Banquet Operations, and Management.
  • Event Management
  • Retail Management
  • Entrepreneurship Management

 

Program Education Objectives:

PEO 1Inculcate the importance of human values and professional ethics for life long professional learnings.
PEO 2Understand communication, coordination and cooperate to work as a team member and  to form his own team.
PEO 3Develop critical thinking and to refine their analytical, problem-solving and decision-making skills.
PEO 4Develop the managerial knowledge, skills, competencies and attitude.

 

Program Outcomes: On successful completion of the program (B.Sc. HHA) the student will be able to:

PO 1Demonstrate the knowledge, skills and attitudes for responsible leadership roles in the hospitality industry.
PO 2Develop employability skills required for a hospitality and culinary professional in a contemporary environment.
PO 3Apply critical thinking and to develop analytical, problem-solving and decision-making skills.
PO 4Develop the managerial skills, abilities and competencies needed for managing hotels, restaurants and related operations.
PO 5Communicate effectively and professionally to function as part of a team.
PO 6Manage relevant hands-on operational experience in different facets of the hospitality industry.

 

Program Specific Outcomes:

These are statements that describe what learners will know and be able to do when they graduate from the program. The intended outcomes are aligned with educational objectives and are listed below. By the end of the programme, students shall be able to:

PSO 1Develop, examine, question, and explore perspectives or alternatives to problems in hospitality operations.
PSO 2Recognize diversity of cultural and generational influences and values, and their importance for guest service.
PSO 3Practice the team concept in planning, purchasing, preparing, and servicing in a variety of professional environments
PSO 4Understand the latest trends of technology used in the Hospitality operations

 

Industry Partners

IHG- The Crowne Plaza: An InterContinental Hotels Group Academy with a global hotel chain of over 5,000 hotels

Industrial training and Industry exposure for students to build their hospitality skills, improve their employability, and acquire rare skills and finesse from senior professionals in a truly International Chain, IHG.

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