B.Sc. Hotel & Hospitality Administration

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The hospitality industry can be summarised and perceived as an industry which provides food & accommodation apart from the solace and recreation of the voyagers and guests. The Tourism Industry has arisen as one of the key drivers of development in India. India has rich potential for tourism growth due to its rich cultural & social legacy, biodiversity, variety of terrains and scenic beautiful spots of normal magnificence spread the nation over. The travel industry is a significant wellspring of unfamiliar trade in India like numerous different nations. The unfamiliar trade income from 2016 to 2019 developed at a CAGR of 7% yet plunged in 2020 because of the COVID-19 pandemic.  In FY 2020 in spite of Covid-19 the tourism Industry in India provided 39 million positions. which was 8% of the outright working population in India. It is estimated that around 53 million positions will be generated leading to more career opportunities in the hospitality industry.

Understanding the current scenario of Hospitality Industry & the potential left in Indian Tourism Industry, Uttaranchal University is offering a 3-year full time undergraduate B.Sc. H & HA. programme with a strong focus on research, practical-based learning, and Industrial visit and internships at top Hospitality Players.

The programme means to give an undeniable degree of understanding and theoretical abilities in Food and Beverage Production, Food and Beverage Service, Front Office Operations, Housekeeping Operations, Finance, Human Resources, Research and Development, Foreign Language (French), Marketing and Administrative Management as connected with the latest National and International Environment of Hospitality Services. Unique accentuation is coordinated to the advancement of direction, administration and relational abilities. The primary target is to confer the executive’s aptitude spent significant time in the lodging business to give an instructive climate and proposition understudies a chance for development and advancement to join neighbourliness associations at centre level administration. The student will imbibe the professional & technical skills required to be a future manager in a hospitality industry

Some of the important laboratories for B.Sc. H & HA at Uttaranchal University are Front Office lab, Training Restaurant, Training Kitchen, Training Housekeeping Suite.

The curriculum of the program is designed by academia and industry experts with a strong professional and practical attitude. It uniquely interweaves theoretical, practical and experiential learning for the students through classroom sessions, laboratory Sessions, Industrial training, and industrial visits.  Learning content and learning method of the program is designed in a manner that students do not lose interest because the maximum focus remains on practical.

Career Options:

The programme for 3-year focuses on demonstrating and acquiring the talent for the aspirants to make a designated career in the hospitality industry with bright & wide job scope. Hotel & Restaurant Management, Resort Management, Airlines Catering, Cabin Services, Club Management, Cruise Ship Management, Hospital Administration, Railway Catering services, Hotel & Tourism Association, Hotel & Catering Institute, Catering and Event Services, Bakery and Confectionery Services are just a few career options.

Programme Duration: 3 Years
  • 10+2 examination with English as one of the subjects at 10+2 level in any stream.
  • Minimum 45% marks(40% in case of SC/ST category)
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Programme Structure: Click Here
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Admission Procedure:
  • Admission is based on merit computed on the basis of marks secured in qualifying examination. University also conducts interviews of all applicants before admitting the eligible candidates.
  • Out of the total intake, 40% seats are allotted to students of Uttarakhand under the State Quota and the rest are open to students from All India. In case the allotted percentage of seats of State Quota remains vacant, it will be filled by All India students.
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