B.Sc. in Hospitality Studies from a UGC-recognized, NAAC ‘A’ Grade University (YCMOU Affiliated) is a 3-year degree program with dual internship opportunities, designed for students seeking immersive, hands-on training through a strong “learning by doing” approach, with practical sessions at the end of every module.
The hospitality industry is a multibillion-dollar sector with three core areas: Accommodation, Food and Beverage, and Travel and Tourism.
Includes hotels, motels, wellness centres, and other lodging businesses.
Covers restaurants, fast food chains, and other establishments offering food and drinks.
Encompasses airlines, trains, and cruise ships for Hospitality Management.
Lexicon Management Institute of Leadership & Excellence · Department of Hotel Management & Catering Technology · YCMOU Based - Course Structure for 3 year Degree Program A.Y. 2027–28.
| Course Name | Course Type |
|---|---|
| Basic Food Production | Major / Compulsory / Theory |
| Basic Food Production | Major / Compulsory / Practical |
| Basic Food and Beverage Service | Major / Compulsory / Theory |
| Restaurant Etiquette | VSC – Vocational Skill Courses / Theory |
| Personality and Career Skill | SEC – Skill Enhancement Courses |
| Introduction to Constitution of India | VEC – Value Education Courses |
| Listening and Speaking Skills | AEC – Ability Enhancement Courses |
| Biodiversity Of India | Open Elective (OE) |
| Futuristic Approach For Smart City | Open Elective (OE) |
| IKS – Bhartiy Dnyan Parampara: Samajikshastre | IKS – Indian Knowledge System |
| Samajseva-I | CC – Co-curriculum Courses |
| Course Name | Course Type |
|---|---|
| Basic Food and Beverage Service | Major / Compulsory / Practical |
| Basic Accommodation and Front office operations | Major / Compulsory / Theory |
| Basic Accommodation and Front office operations | Major / Compulsory / Practical |
| Tourist Guide and Tour Operations | Minor / Compulsory / Theory |
| Entrepreneurship and Start up | VSC – Vocational Skill Courses / Theory |
| Total Quality Management | SEC – Skill Enhancement Courses |
| Environmental Education | VEC – Value Education Courses |
| Reading and Writing Skills | AEC – Ability Enhancement Courses |
| Environmental Economics | Open Elective (OE) |
| Ecotourism | Open Elective (OE) |
| Samajseva-II | CC – Co-curriculum Courses |
| Course Name | Course Type |
|---|---|
| Food Production Foundation | Major / Compulsory / Theory |
| Food Production Foundation | Major / Compulsory / Practical |
| Cultural Heritage of India | Major / Compulsory / Theory |
| Food and Beverage Services Foundation | Major / Compulsory / Theory |
| Principles and Practices of Tourism | Minor Theory |
| Food and Beverage Inventory Control | VSC – Vocational Skill Courses / Theory |
| Field Project | FP |
| Shravan aani Sanbhashan koashaly (Marathi) or (Hindi) | AEC – Ability Enhancement Courses |
| Sustainable Development Goal & Society | Open Elective (OE) |
| Samajseva-III | CC – Co-curriculum Courses |
| Course Name | Course Type |
|---|---|
| Food and Beverage Services Foundation | Major / Compulsory / Practical |
| Accommodation and Front office operations Foundation | Major / Compulsory / Theory |
| Accommodation and Front office operations Foundation | Major / Compulsory / Practical |
| Principles of Management | Minor / Compulsory / Theory |
| Eco Tourism | Minor Theory |
| Accounting Skill for Hospitality | SEC – Skill Enhancement Courses |
| Field Project | FP |
| Vachan aani Lekhan koashalye (Marathi) or (Hindi) | AEC – Ability Enhancement Courses |
| Environmental Law | Open Elective (OE) |
| Samajseva-IV | CC – Co-curriculum Courses |
| Course Name | Course Type |
|---|---|
| French | Foreign Language Certification |
| Cultural Heritage of India | Core Advanced Theory |
| Tourist Guide & Tour Operations | Vocational Professional Course |
| Principles & Practices of Tourism | Tourism Administration |
| Course Name | Course Type |
|---|---|
| Principles of Management | Core Management |
| Accommodation Management-II | Advanced Operations |
| Eco Tourism | Environmental Strategy |
| Hotel Marketing | Marketing Dynamics |
| Industry Professional Courses by Lexicon HMCT | Lexicon Certified Modules |
| Specialized Internship (300 Marks) | 300-Mark Capstone Internship |
Fifteen distinct educational advantages that empower our hospitality scholars to excel as Day Zero Professionals in luxury hotels and global tourism enterprises.
Real-world hands-on simulations in live restaurant setups, event banquets, and commercial culinary labs.
Ideal for both fresh 12th graduates and motivated individuals entering hospitality mid-career.
Enabling students to explore global hospitality markets and international luxury hotel networks.
Along with the core course, we offer industry-aligned certifications that enhance skills, employability, career growth, and entrepreneurship.
World-class hospitality training infrastructure located at our Wagholi Pune campus, featuring high-grade culinary suites, guest demo labs, and modern auditoriums.
Top luxury hospitality chains, 5-star hotels, and international brands partner with Lexicon HMCT for dual internships and direct campus recruitment.
Approved year-by-year fee schedule for the 3-year B.Sc in Hospitality Studies degree in full accordance with YCMOU University norms.
| AY | Institute Fees | University Fees | Total Course Fees |
|---|---|---|---|
| Year 1 | ₹1,73,408 | ₹43,258 | ₹6,50,000 (approx.) |
| Year 2 | ₹1,73,408 | ₹43,258 | |
| Year 3 | ₹1,73,410 | ₹43,258 | |
| Total (3 Years) | ₹5,20,226 | ₹1,29,774 | ₹6,50,000 |
| Component | Amount (₹) | Due Date |
|---|---|---|
| Enrolment Fee | ₹15,000 | Immediately on Offer Letter (last date as printed) |
| Industry Professional Skills | ₹1,58,408 | On/before 30-06-2027 |
| Experimental Skills | ₹43,702 | Department module allocation |
| Professional Development Skills | ₹41,200 | Executive grooming & service ethics |
| Curricular & Extra-Curricular | ₹39,406 | Workshops & field study |
| Foreign Language | ₹34,100 | French & English certification |
| Total Y1 (Dept.) | ₹1,73,408 | (Net payable as per schedule) |
| Component | Amount (₹) | Due Date |
|---|---|---|
| Industry Professional Skills | ₹1,58,408 | On/before 15-05-2027 |
| Experimental Skills | ₹43,702 | Applied culinary simulations |
| Professional Development Skills | ₹41,200 | Operational supervision |
| Curricular & Extra-Curricular | ₹39,406 | Hospitality conferences & visits |
| Foreign Language | ₹34,100 | Spoken French Level 2 |
| Research & Development Skills | ₹15,000 | Research methodology |
| Total Y2 (Dept.) | ₹1,73,408 | (Net payable as per schedule) |
| Component | Amount (₹) | Due Date |
|---|---|---|
| Industry Professional Skills | ₹1,58,410 | On/before 15-05-2028 |
| Experimental Skills | ₹43,704 | Advanced banqueting & bakery |
| Professional Development Skills | ₹41,200 | Management training |
| Entrepreneurship & Start-Up Skills | ₹39,406 | Venture incubation & cloud kitchens |
| International Placement Assistance | ₹34,100 | Global interview drives |
| Research & Development Skills | ₹15,000 | Capstone research project |
| Total Y3 (Dept.) | ₹1,73,410 | (Net payable as per schedule) |
| Year | University Fees | Tentative Month | Mode of Payment |
|---|---|---|---|
| Year 1 | ₹43,258 | July 2027 | Directly on YCMOU online portal |
| Year 2 | ₹43,258 | June 2027 | Directly on YCMOU online portal |
| Year 3 | ₹43,258 | June 2028 | Directly on YCMOU online portal |
| Total Part-B | ₹1,29,774 | Amounts shown are for AY 2025–26 (may be revised for AY 2027–28 by YCMOU) | |
Make RTGS / NEFT / NetBanking transfers for Part-A Department fees to the verified trust account:
Pay directly on official YCMOU portal as per University schedule.
B.Sc HOSPITALITY ADMISSIONS OPEN 2027
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