B.Sc. in Hotel Management
Duration: 3 years
This programme has been developed in response to the needs of those seeking managerial employment in the Indian Hospitality Industry. The course provides a vocationally relevant programme of education that is intellectually challenging and will prepare students for a career in operational management in the Hotel industry, by providing the student with:
- Vocational skills and understanding of the hotel environment to enable them to be effective in immediate employment in first line managerial position.
- An understanding of Industry concepts and encourage independence of thought with which the student will be able to analyze a wide range of hospitality situations.
- To enable the graduate to communicate with senior managers on Strategic Business Planning issues.
- An understanding of the importance of personal development and to develop and practice these skills to assist them in a future career.
- Strategies to cope with change, the programmes personal development skills for students also will allow graduates to manage change with changing environments.
- Opportunities to gain industrial experience which will allow students to broaden their perspective of the Hospitality Industry.
|Semester: 1||Semester: 2|
|HM-101||Food Production Foundation -I||HM-201||Food Production Foundation -II|
|HM-102||Food & Beverage Service Foundation -I||HM-202||Food & Beverage Service Foundation -II|
|HM-103||Front Office Foundation -I||HM-203||Front Office Foundation -II|
|HM-104||Housekeeping Foundation – I||HM-204||Housekeeping Foundation – II|
|HM-105||Application of Computers||HM-205||Basic Accounting|
|HM-106||Hygiene & Sanitation||HM-206||Business Communication|
|HM 107||Hotel engineering|
|HM-151||Food Production -I||HM-251||Food Production Foundation -II|
|HM-152||Food & Beverage Service Foundation -I||HM-252||Food & Beverage Service Foundation -II|
|HM-153||Front Office Foundation -I||HM-253||Front Office Foundation -II|
|HM-154||Housekeeping Foundation – I||HM-254||Housekeeping Foundation – II|
|HM-155||Application of Computers|
|HM IPC||Inter-Personal Communications||HM-256||Business Communication|
|Semester – III/IV||Semester – III/IV|
|HM-301||Food Production Operation -I|
|HM-302||Food & Beverage Service Operation -I|
|HM-303||Front Office Operation -I|
|HM-304||Housekeeping Operation – I|
|HM-305||Food Science and Nutrition|
|HM-306||Principles of Management|
|HM-351||Food Production Operation – I||HM-451||Industrial Training|
|HM-352||Food & Beverage Service Operation – I|
|HM-353||Front Office Operation – I|
|HM-354||Housekeeping Operation – I|
|HM-PBM||Professional Behaviors & Mannerism|
|HM-355||Food Science and Nutrition|
|Semester -V||Semester – VI|
|HM-501||Food Production Operation -II||HM-601||Advance Food Production -I|
|HM-502||Food & Beverage Service Operation -II||HM-602||Food & Beverage Service Operation -III|
|HM-503||Front Office Operation -II||HM-603||Front Office Management- I|
|HM-504||Housekeeping Operation – II||HM-604||House Keeping Management-I|
|HM-505||Hotel Accounting||HM-605||Hotel Laws and Risk Management|
|HM-506||Human Resource Management||HM-606||Strategic Management|
|HM-551||Food Production Operation -II||HM-651||Advance Food Production -I|
|HM-552||Food & Beverage Service Operation -II||HM-652||Food & Beverage Service Operation -III|
|HM-553||Front Office Operation -II||HM-653||Front Office Management- I|
|HM-554||Housekeeping Operation – II||HM-654||House Keeping Management-I|
|HM – PD||Personality Development||HM-655||Management Information Systems|
- Management Trainee in Hotel and allied hospitality industry
- Kitchen Management/Housekeeping Management positions in Hotels after initial stint as trainee;
- Flight Kitchens and on-board flight services
- Indian Navy Hospitality services
- Guest/Customer Relation Executive in Hotel and other Service Sectors
- Management Trainee/Executive in international and national fast food chains
- Hospital and Institutional Catering
- Faculty in Hotel Management/Food Craft Institutes
- Shipping and Cruise lines
- Marketing/Sales Executive in Hotel and other Service Sectors
- State Tourism Development Corporations
- Resort Management
- Self-employment through entrepreneurship and
- Multinational companies for their hospitality services
Tourism and Travel Management today is a way of life of all individuals. A desire to break from routine or to look forward to a better life, travel has always remained a constant joy ever since intelligent life came into being. India has a bright future in the area of tourism and has a kaleidoscope of sights and products to offer to visitors. Realizing this Government of India is taking keen interest to develop facilities to attract tourists from world over. The enterprise in the present scenario requires proficient and confident manpower which has complete knowledge of the intricate technicalities involved in the smooth functioning of this industry.
Special Features of the Course:
- To make the students aware of the basic concepts of management, organizational behavior, marketing and financial management and to develop appropriate management skills required for Tourism and Travel Management industry.
- To develop communication skills in English.
- To develop operational skills in a foreign language.
- To develop trade oriented skills related to Tourism and Travel Management.
- To bring about high degree of computer literacy in the students, applicable in the tourism industry.
- To provide the students knowledge and skills to understand in totality the Tourism and Travel Management field, Its inter-relationships and its impacts.
|Semester 1||Semester 2|
|Code||Name of the Unit||Code||Name of the Unit|
|GTM01||Fundamentals of Tourism||GTM 06||Personality Development & Communication Skills|
|GTM02||Tourism Products of India||GTM07||Tour Operation & Travel Agency Management|
|GTM03||Computer Application & GDS||GTM08||Marketing Management Service Industries|
|GTM04||Air Travel System & Cargo Management||GTM09||Environmental Education & Disaster Management|
|GTM05||Introductory Accounting & Foreign Exchange||GTM10||Dissertation/Project Work/Comprehensive|
- Travel agencies / Tour operator
- State tourism bodies
- Cruise operations
- Guides and escorts
- Hospitality Industry
- Conferences and events management
- Self-employment / Own Entrepreneurship
This is an ideal course for someone who wants to gain maximum skills in culinary arts, with the perfect mix of practical and theory classes throughout the year. The course offers all aspects of cooking & bakery & patisserie and provides an excellent opportunity for young people who would like to kick start their career in the food and beverage department.
|Semester 1||Semester 2|
|DCA01||Organise and prepare food||DCA07||Produce poultry dishes|
|DCA02||Use basic method of cookery||DCA08||Produce sea food dishes|
|DCA03||Prepare appetisers and salads||DCA09||Produce meat dishes|
|DCA04||Prepare stocks, souces and soups||DCA010||Produce pasteries|
|DCA05||Prepare vegetable, fruits, egg and facinaceous dishes||DCA011||Produce cakes|
|DCA06||Produce yeast based bakery products||DCA011||Plan and cost basic means|
|DCA07||Hygiene & Sanitation||DCA011||Business Communication|
- Cooks and food prep workers
- Cafeteria Chef
- Personal chef
- World-class chef
- Cruises lines kitchen management
- Airlines chefs
- Conferences and events management
This qualification reflects the role of pastry chefs who use a wide range of patisserie skills. The course will enable the students to have a judgment and a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members. The student will be able to produce luscious desserts, high-end pastries, signature confections, and fresh breads. The students will learn everything they need to know to produce high-quality baked goods and pastries. From fundamental baking classes to the latest pastry trends, our specialized course has been designed for culinarians, bakers, and pastry chefs alike. Informative lectures, thorough demonstrations, and hands-on applications make a valuable learning experience for all foodservice professionals.
|Semester 1||Semester 2|
|DBC01||Organise and prepare food||DBS08||Produce dishes|
|DBC02||Use basic method of cookery||DBS09||Produce gateaux,torten and cakes|
|DBC03||Produce yeast based bakery products||DBS010||Produce petites fours|
|DBC04||Produce cakes||DBS011||Produce and serve food for buffets|
|DBC05||Produce pasteries||DBS012||Produce desserts|
|DBC06||Hygiene & sanitation||DBS013||Plan and cost basic menus|
|DBC07||Interpersonal skills||DBS014||Business Communication|
- Pastry chef
- Bakery owner
- Sous chef de patisserie in Hotels and services
- Bakery Production house
- Cake decorator