Ray Institute
B.Sc. in Catering & Hotel Administration
A comprehensive undergraduate programme for students aspiring to build professional and managerial careers in hospitality.
DURATION
3 Years
ELIGIBILITY
12th Pass
ACADEMIC STREAM
Hotel Management
About the Course
The B.Sc. in Catering & Hotel Administration provides a broad understanding of hotel operations, food production, food and beverage service, front office, housekeeping and hospitality administration. The programme is suited to students who want both operational knowledge and the foundation required to progress into supervisory and management roles. Through classroom learning and practical sessions, students learn how different hotel departments work together to deliver consistent guest experiences.
What Students Will Learn
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Food production methods, kitchen organisation and basic menu planning
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Food and beverage service procedures, restaurant operations and guest handling
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Front office operations, reservations, reception and customer communication
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Housekeeping procedures, room standards, linen care and property upkeep
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Bakery and confectionery fundamentals
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Hospitality accounting, costing, administration and basic management principles
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Food hygiene, sanitation, safety and professional standards
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Communication, grooming, teamwork and problem-solving
Practical Skill Development
Students practise core hotel operations in training kitchens, bakery facilities, the training restaurant, front office and housekeeping labs. Practical learning may be strengthened through industrial exposure or training opportunities with hospitality organisations, subject to the institution's current arrangements.
Career opportunities
Graduates can begin in operational or management-trainee positions and grow through experience, performance and further specialisation. Possible sectors and roles include:
Hotel or resort management trainee
Front office associate or guest relations executive
Food and beverage service associate or supervisor
Food production associate, commis chef or kitchen executive
Housekeeping associate or supervisor
Banquet and event operations executive
Restaurant or quick-service operations executive
Airline, airport or institutional catering services
Cruise hospitality operations
Hospitality sales, reservations or customer service
Catering entrepreneur or food-service business owner
Who Should Choose This Course?
This course is suitable for 12th-standard graduates who enjoy working with people, service, food, travel or hotel operations and who are willing to develop communication, grooming, teamwork and leadership skills.