home    »    ACADEMICS    »    COURSE INFORMATION

Course Information

B.SC. IN HOSPITALITY AND HOTEL ADMINISTRATION

Duration: 3 Years (full time course)

Mode of Selection: All India Joint Entrance Exam.

Qualification: Passed in Class XII of 10+2 system or equivalent

About the Course

The Bachelor of Science program in Hospitality and Hotel Administration is offered jointly by the National Council for Hotel Management and the Indira Gandhi National Open University. The Three-Year (Six Semester) full time regular course equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality sector. The program also involves in-depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism Marketing and Tourism Management.

National Council for Hotel Management & Catering Technology (NCHMCT) is an autonomous body under Ministry of Tourism, Government of India. The Council centrally regulates academics for B.Sc. Hospitality & Hotel Administration and eleven other structured courses of study that are imparted at the 21 Central Institutes of Hotel Management, 19 State Government institutes and 14 institutes in the private sector.

Career Opportunities

Career Opportunities for Hospitality Graduates

Global growth and development of tourism have opened up innumerable  avenues for employment. As a result, the graduating students can look forward to career opportunities as;

  • 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.

About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes.

Eligibility for Admission

Qualifying Examinations:

A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.

Those appearing in 10+2 or equivalent examination can also appear in JEE 2016 on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted at the time of counselling or at the time of admission or latest by 30-09-2016.

The offer of admission is subject to verification of original certificates/documents at the time of admission.

Curriculum

SEMESTERS

SUBJECT CODE

SUBJECTS

Semester I

BHM-111

Foundation Course in Food Production - I

BHM-112

Foundation Course in Food & Beverage Service - I

BHM-113

Foundation Course in Front Office Operations - I

BHM-114

Foundation Course in Accommodation Operations - I

BHM-105

Application of Computers

BHM-106

Hotel Engineering

BHM-116

Nutrition

Semester II

BHM-151

Foundation Course in Food Production - II

BHM-152

Foundation Course in Food & Beverage Service - II

BHM-153

Foundation Course in Front Office Operations - II

BHM-154

Foundation Course in Accommodation Operations - II

BHM-117

Principles of Food Science

BHM-108

Accountancy

BHM-109

Communication

Semester III & IV

BHM-201

Food Production Operations

BHM-202

Food & Beverage Service Operations

BHM-203

Front Office Operations

BHM-204

Accommodation Operations

BHM-205

Food & Beverage Controls

BHM-206

Hotel Accountancy

BHM-207

Food Safety & Quality

BHM-309

Research Project (Methodology) (SEM III/IV)

BHM-208

Industrial Training

Semester V

BHM-311

Advance Food Production Operations – I

BHM-312

Advance Food & Beverage Operations – I

BHM-313

Front Office Management - I

BHM-314

Accommodation Management - I

BHM-307

Financial Management

BHM-308

Strategic Management

BHM-309

Research Project (SEM V)

 

Special topics/Guest speakers

Semester VI

BHM-351

Advance Food Production Operations - II

BHM-352

Advance F&B Operations - II

BHM-353

Front Office Management - II

BHM-354

Accommodation Management - II

BHM-305

Food & Beverage Management

BHM-306

Facility Planning

BHM-309

Research Project (SEM VI)

 

Special topics/Guest speakers

 

DIPLOMA IN FOOD PRODUCTION

Diploma in Food Production

About the Course

As per surveys conducted to assess requirement of trained manpower for the hospitality sector, it has been established there is greater demand for skilled manpower rather than for managers. All the hospitality organisations be it a hotel, restaurant, fast food outlet, resort, railways, airlines, cruise liners and other allied industries, all require trained personnel to man their operations. The National Council for Hotel Management offers five different trade diplomas to cater to the needs of such establishments which are popular with the student community as it guarantees them jobs in the hospitality industry immediately on completion.

The five diploma courses are the core areas of food and beverage operations. It is open to 12th pass students of +2 system who must have studied English language as one of the subjects. The Course duration is for 36 weeks followed by 24 weeks of Industrial Training. Currently the courses are offered under annual examination system comprising term end examinations at end of the year. Institutes also conduct mid-term examinations comprising theory and practicals.

Applications are invited by individual affiliated Institute of Hotel Management through advertisement in leading local newspapers released during the month of June each year and selection made through a transparent selection process.

Each diploma program equips students in the basic areas of specialization and institutes provide hands on training to students in the institute kitchens and laboratories.

Curriculum

SEMESTERS

SUBJECT CODE

SUBJECTS

Semester I & II

TDFP-01

Cookery Theory

TDFP-05

Cookery Practical

TDFP-02

Larder Theory

TDFP-06

Larder Practical

TDFP-03

Hygiene and Nutrition

TDFP-04

Commodities and Costing

TDCA-01

Computer Awareness

TDFP

MTS (Mid Term Sessional)

 


 

 

 

DIPLOMA IN FOOD AND BEVERAGE SERVICE

Diploma in Food & Beverage Service

About the Course

As per surveys conducted to assess requirement of trained manpower for the hospitality sector, it has been established there is greater demand for skilled manpower rather than for managers. All the hospitality organisations be it a hotel, restaurant, fast food outlet, resort, railways, airlines, cruise liners and other allied industries, all require trained personnel to man their operations. The National Council for Hotel Management offers five different trade diplomas to cater to the needs of such establishments which are popular with the student community as it guarantees them jobs in the hospitality industry immediately on completion.

The five diploma courses are the core areas of food and beverage operations. It is open to 12th pass students of +2 system who must have studied English language as one of the subjects. The Course duration is for 36 weeks followed by 24 weeks of Industrial Training. Currently the courses are offered under annual examination system comprising term end examinations at end of the year. Institutes also conduct mid-term examinations comprising theory and practicals.

Applications are invited by individual affiliated Institute of Hotel Management through advertisement in leading local newspapers released during the month of June each year and selection made through a transparent selection process.

Each diploma program equips students in the basic areas of specialization and institutes provide hands on training to students in the institute kitchens and laboratories.

 

Curriculum

SEMESTERS

SUBJECT CODE

SUBJECTS

Semester I & II

TDFB-11

F & B Service I (Theory)

TDFB-12

F & B Service II (Theory)

TDFB-13

Business Communication

TDFB-14

Hygiene and Sanitation

TDFB-15

F & B Service I (Practical)

TDFB-16

F & B Service II (Practical)

TDCA-01

Computer Awareness

TDFB

MTS (Mid Term Sessional)

 

 

CRAFTMANSHIP COURSE IN FOOD PRODUCTION AND PATISSERIE

About the Course

As per surveys conducted to assess requirement of trained manpower for the hospitality sector, it has been established there is greater demand for skilled manpower rather than for managers. All the hospitality organisations be it a hotel, restaurant, fast food outlet, resort, railways, airlines, cruise liners and other allied industries, all require trained personnel to man their operations. The National Council for Hotel Management offers the short 1½ year craft certificate program in the specialised trade of Food Production and equip students with basic skills required in the kitchens.  Successful students after training are guarantees jobs in the hospitality industry immediately on completion mainly at entry level as cooks, commis, kitchen assistants, etc.

The course is divided in to two semesters of seventeen weeks each followed by twenty weeks of Industrial Training. Classes are conducted at the institute involving theory input and practical laboratory teaching. The subjects covered are Cookery and Larder, Bakery and Patisserie, Hygie, Equipment Maintenance as well as Costing. Students are tested through internal assessment tests and term end examinations. Students are trained in different types of service, knowledge of menus, ingredients, preparation and accompanying garnishes.

Crafts Course in Food Production & Patisserie

Duration: 1½ Years (Inclusive of Industrial training 24 weeks) (full time course)

Mode of Selection: Admission purely on Merit.

Qualification: Xth Class Pass of 10+2 pattern with English

** Admission for Craft Courses closes 10 days after declaration of S.S.C. results

Curriculum

SEMESTERS

SUBJECT CODE

SUBJECTS

Semester I

CFPP-11

Cookery & Larder Theory - I

CFPP-12

Cookery Practical - I

CFPP-13

Larder Practical - I

CFPP-14

Bakery & Patisserie Theory - I

CFPP-15

Bakery & Patisserie Practical - I

CFPP-16

Hygiene

CFPP-17

Equipment Maintenance

Semester II

CFPP-21

Cookery & Larder Theory – II

CFPP-22

Cookery Practical – II

CFPP-23

Larder Practical – II

CFPP-24

Bakery & Patisserie Theory – II

CFPP-25

Bakery & Patisserie Practical – II

CFPP-26

Costing

Craftsmanship Certificate Course in Food Production & Patisserie

2 Semesters
1.year(s) course

          

 

* Fee for  Craftmanship Course in Food Production & Pattisserie(F.P.P.)*
2016-2017

 


Fee component

Craft F.P.P. (Teaching starts 18.07.2016)

First Semester(Payable on opening)

Second Semester
(Payable on or before
23.12.2016)

Admission Fee

    847.00

NIL

Tuition Fee

 34,763.00

 34,763.00

Examination Fee

  2,000.00

   2,000.00

Enrollment Fee 750.00 NIL

Caution Money (Refundable)

  2,500.00

NIL

Additional Minor Charges

   2,200.00

2,200.00

E-Prospectus Charges  250.00 NIL

ToolBag (1 no.)

  250.00

 NIL

Journals (2 nos.)

  450.00

 NIL

Total Rs.

44,010.00

38,963.00

Grand Total Rs.

82,973.00

 

 

  • Fees mentioned above are subject to Change 
  • All Fees paid are non-refundable 

   Note: THIS INFORMATION BROCHURE IS SUBJECT TO CHANGE

CRAFTMANSHIP CERTIFICATE COURSE IN FOOD AND BEVERAGE SERVICE

Crafts Course in Food And Beverage Service

Duration: 24 Weeks (Inclusive of Industrial training 4 weeks)

Mode of Selection: Admission purely on Merit.

Qualification: Xth Class Pass of 10+2 pattern with English

** Admission for Craft Courses closes 10 days after declaration of S.S.C. results

Curriculum

SEMESTERS

SUBJECT CODE

SUBJECTS

Semester I

CFBS-01

Food Service (Theory)

CFBS-02

Beverage Service (Theory)

-

Communication

-

Food Service (Practical)

-

Beverage Service (Practical)

-

Pantry Operation (Practical)

Craftsmanship Certificate Course in Food & Beverage Service

1 Session
.5 month(s) course

             

 

* Fee for  Craftmanship Course in Food & Beverage Service  (F& B.)*
                                        2016-2017
 

Fee component

Craft F & B Term(Teaching starts 18.07.2016)

Admission Fee

   847.00

Tuition Fee

24,140.00

Examination Fee

2,000.00

Enrollment Fee 250.00

Caution Money (Refundable)

2,500.00

Additional Minor Charges

2,200.00

E-Prospectus Charges

 250.00

ToolBag

NIL

Journals (2 Nos)

400.00

Total Rs.

32,587.00

Grand Total Rs.

32,587.00

 

 

  • Fees mentioned above are subject to Change 
  • All Fees paid are non-refundable 

Note: THIS INFORMATION BROCHURE IS SUBJECT TO CHANGE