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Home / Syllabus / B.A. (Culinary Arts) / TY BA Culinary Arts / Semester 6 / Entrepreneurship in Hospitality Operation

B.A. (Culinary Arts) Entrepreneurship in Hospitality Operation Syllabus - Mumbai University

This is the TY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2026-27. The University is still examining the older Choice Based scheme for the third-year students teaching out on it - her Winter 2026 timetables for Semesters V and VI are headed "T.Y.B.A. Culinary Arts (Choice Based)" - so check which scheme your exam form names before you use this.

Entrepreneurship in Hospitality Operation Syllabus.pdf
Minor · Semester 6 · TY BA Culinary Arts · 2 credits · 50 marks

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Syllabus for Entrepreneurship in Hospitality Operation

Minor · Semester 6 · TY BA Culinary Arts · 2 credits · 50 marks

Module 1: ENTREPRENEURSHIP IN HOSPITALITY OPERATION

  • 1 Introduction to Entrepreneurship in Hospitality
  • Definition, Role of an Entrepreneur, Reason for growth of entrepreneur, Why start a business.
  • Types of Entrepreneurs Types of hospitality ventures: cafés, catering, cloud kitchens, bakeries, food trucks, F&B kiosks, boutique dining, etc.
  • Characteristics of Successful & Failure Entrepreneur
  • Types of Business Organization.
  • 1.1 Sole Proprietorship, Partnership Business, Family Business, Limited Liability Partnership, Small Companies, Joint Stock Company,
  • Hospitality Laws :
  • 1.2 Business contracts, registration, licenses, and statutory permissions for hospitality establishments:
  • Boarding and lodging license
  • Form C and Foreigners Regional Registration
  • Fire safety NOC
  • Pollution Control Board clearance
  • Lift operating license
  • Public performance and music licenses
  • Swimming pool and cooling tower permissions
  • Beauty parlour and spa operation license
  • Wireless Planning & Coordination (WPC) permissions
  • Food and beverage operations
  • Health trade licence
  • 1.3 Sanitary certificate
  • Eating house or Restaurant licence
  • Certification of Weighing and peg measures
  • Liquor license and types
  • Introduction to FSSAI. Ethical responsibilities of service establishment under FSSAI
  • Penalty / Compensation for serving unsafe / adulterated food.
  • Franchising in Hospitality.
  • Concept and scope of franchising
  • 1.4 Advantages and disadvantages of franchising
  • Choosing the right franchise
  • Franchise agreement and key clauses

Module 2: ENTREPRENEURSHIP PLANNING & MANAGEMENT

  • 2.1 Business Ideas and Opportunity Identification
  • New business innovation ideas, Pre-selection process, Sources of business ideas, Preliminary research, Business idea evaluation.
  • 2.2 Business Plan Development
  • Making of Business Plan & Development, outlining goals, marketing strategies, financial projections and operational frameworks to ensure sustainability and
  • 2.3 growth
  • 2.4 Introduction of Management
  • 2.5 Managing Operation.
  • Important Legislations for Entrepreneur
  • Goods and Services Tax (GST) Act, 2017
  • Mandatory registration if turnover crosses threshold
  • Input Tax Credit (ITC)
  • Labour & Employment Laws
  • Code on Wages, 2019
  • Minimum wages
  • Payment of wages
  • Bonus & equal remuneration
  • Employees’ Provident Fund (EPF) Act, 1952
  • Employees’ State Insurance (ESI) Act, 1948
  • Shops and Establishments Act (State-specific)
  • Startup & MSME-Specific Laws
  • MSME Development Act, 2006
  • 2.6 MSME registration (Udyam)
  • Assignments Case Studies on Successful Entrepreneurs in Hotel, Restaurants, QSR, Fast Food Chain etc.

Reference Books

  • 1 How to open and run a successful Restaurant – Christopher Egerton – Thomas- John Wiley.
  • 2 Effective Entrepreneurship Management( 2003) -Naunihal Singh --Anmol Publication
  • 3 Entrepreneurship Creating and Leading an Entrepreneurial Organization(2012)- Arya Kumar --Pearson Publication
  • 4 Entrepreneurship New Venture Creation(1992) - David H. Holt -PHI Learning Ltd Publication
  • 5 Entrepreneurship Management Text and Cases(2012) -Bholanath Dutta -- Excel Books
  • 6 Restaurant Start-up – Ravi Wazir
  • 7 Management by Menu – Lendal H. Kotschevar, DianeWithrow- John Wiley
  • 8 Design and Equipment for Restaurant & Food service- Costas Katsigris, Chris Thomas.
  • 9 Entrepreneurship in the Hospitality, Tourism and Leisure Industries By Michael Rimmington, Clare Williams, Alison Morrison
  • 10 Entrepreneurship in Hospitality and Tourism A Global Perspective Maureen Brookes, Levent Altinay

Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.

The complete syllabus

This subject is cut from the University circular for its year. Open a document here if you want the whole thing rather than a single subject.

PDF BA Culinary Arts Sem I and II (2025-26) NEP (Revised) NEP 2020 syllabus, in force from 2025-26 Read full PDF Read
PDF BA Culinary Arts Sem III and IV (2025-26) NEP NEP 2020 syllabus, in force from 2025-26 Read full PDF Read
PDF BA Culinary Arts Sem III Field Project (2025-26) NEP NEP 2020 syllabus, in force from 2025-26 Read full PDF Read
PDF BA Culinary Arts Sem V and VI (2026-27) NEP NEP 2020 syllabus, in force from 2026-27 Read full PDF Read
PDF BA Culinary Arts Sem V and VI Minor (2026-27) NEP NEP 2020 syllabus, in force from 2026-27 Read full PDF Read
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