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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 <h2>About the Course</h2> 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. <h2>Career Opportunities</h2> <h3>Career Opportunities for Hospitality Graduates</h3> 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; <ul> <li>Management Trainee in Hotel and allied hospitality industry;</li> <li>Kitchen Management/Housekeeping Management positions in Hotels after initial stint as trainee;</li> <li>Flight Kitchens and on-board flight services;</li> <li>Indian Navy Hospitality services;</li> <li>Guest/Customer Relation Executive in Hotel and other Service Sectors;</li> <li>Management Trainee/Executive in international and national fast food chains;</li> <li>Hospital and Institutional Catering;</li> <li>Faculty in Hotel Management/Food Craft Institutes;</li> <li>Shipping and Cruise lines;</li> <li>Marketing/Sales Executive in Hotel and other Service Sectors;</li> <li>State Tourism Development Corporations;</li> <li>Resort Management;</li> <li>Self-employment through entrepreneurship and</li> <li>Multinational companies for their hospitality services.</li> </ul> About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes. <h2>Eligibility for Admission</h2> <h3>Qualifying Examinations:</h3> 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. VEGETARIAN OPTION IN  3 YEAR B.SC.  H. & H.A PROGRAM IS AVAILABLE AT IHM-GOA <h2>Curriculum</h2> <table border="1" cellpadding="0" cellspacing="0"> <tbody> <tr> <td> SEMESTERS </td> <td> SUBJECT CODE </td> <td> SUBJECTS </td> </tr> <tr> <td rowspan="7"> Semester I </td> <td> BHM-111 </td> <td> Foundation Course in Food Production - I </td> </tr> <tr> <td> BHM-112 </td> <td> Foundation Course in Food & Beverage Service - I </td> </tr> <tr> <td> BHM-113 </td> <td> Foundation Course in Front Office Operations - I </td> </tr> <tr> <td> BHM-114 </td> <td> Foundation Course in Accommodation Operations - I </td> </tr> <tr> <td> BHM-105 </td> <td> Application of Computers </td> </tr> <tr> <td> BHM-106 </td> <td> Hotel Engineering </td> </tr> <tr> <td> BHM-116 </td> <td> Nutrition </td> </tr> <tr> <td rowspan="7"> Semester II </td> <td> BHM-151 </td> <td> Foundation Course in Food Production - II </td> </tr> <tr> <td> BHM-152 </td> <td> Foundation Course in Food & Beverage Service - II </td> </tr> <tr> <td> BHM-153 </td> <td> Foundation Course in Front Office Operations - II </td> </tr> <tr> <td> BHM-154 </td> <td> Foundation Course in Accommodation Operations - II </td> </tr> <tr> <td> BHM-117 </td> <td> Principles of Food Science </td> </tr> <tr> <td> BHM-108 </td> <td> Accountancy </td> </tr> <tr> <td> BHM-109 </td> <td> Communication </td> </tr> <tr> <td rowspan="9"> Semester III & IV </td> <td> BHM-201 </td> <td> Food Production Operations </td> </tr> <tr> <td> BHM-202 </td> <td> Food & Beverage Service Operations </td> </tr> <tr> <td> BHM-203 </td> <td> Front Office Operations </td> </tr> <tr> <td> BHM-204 </td> <td> Accommodation Operations </td> </tr> <tr> <td> BHM-205 </td> <td> Food & Beverage Controls </td> </tr> <tr> <td> BHM-206 </td> <td> Hotel Accountancy </td> </tr> <tr> <td> BHM-207 </td> <td> Food Safety & Quality </td> </tr> <tr> <td> BHM-309 </td> <td> Research Project (Methodology) (SEM III/IV) </td> </tr> <tr> <td> BHM-208 </td> <td> Industrial Training </td> </tr> <tr> <td rowspan="8"> Semester V </td> <td> BHM-311 </td> <td> Advance Food Production Operations – I </td> </tr> <tr> <td> BHM-312 </td> <td> Advance Food & Beverage Operations – I </td> </tr> <tr> <td> BHM-313 </td> <td> Front Office Management - I </td> </tr> <tr> <td> BHM-314 </td> <td> Accommodation Management - I </td> </tr> <tr> <td> BHM-307 </td> <td> Financial Management </td> </tr> <tr> <td> BHM-308 </td> <td> Strategic Management </td> </tr> <tr> <td> BHM-309 </td> <td> Research Project (SEM V) </td> </tr> <tr> <td> </td> <td> Special topics/Guest speakers </td> </tr> <tr> <td rowspan="8"> Semester VI </td> <td> BHM-351 </td> <td> Advance Food Production Operations - II </td> </tr> <tr> <td> BHM-352 </td> <td> Advance F&B Operations - II </td> </tr> <tr> <td> BHM-353 </td> <td> Front Office Management - II </td> </tr> <tr> <td> BHM-354 </td> <td> Accommodation Management - II </td> </tr> <tr> <td> BHM-305 </td> <td> Food & Beverage Management </td> </tr> <tr> <td> BHM-306 </td> <td> Facility Planning </td> </tr> <tr> <td> BHM-309 </td> <td> Research Project (SEM VI) </td> </tr> <tr> <td> </td> <td> Special topics/Guest speakers </td> </tr> </tbody> </table> <h2> </h2>

DIPLOMA IN FOOD PRODUCTION

<h2>Diploma in Food Production </h2> <h2>About the Course</h2> 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 <table border="1" cellpadding="0" cellspacing="0"> <thead> <tr> <th> <h3><big>SEMESTERS</big></h3> </th> <th> <h3><big>SUBJECT CODE</big></h3> </th> <th> <h3><big>SUBJECTS</big></h3> </th> </tr> </thead> <tbody> <tr> <td rowspan="8"> Semester I & II </td> <td>   </td> </tr> </tbody> </table>     <h2> </h2>

DIPLOMA IN FOOD AND BEVERAGE SERVICE

<h2>Diploma in Food & Beverage Service</h2> <h2>About the Course</h2> 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 <table border="1" cellpadding="0" cellspacing="0"> <thead> <tr> <th> <h3><big>SEMESTERS</big></h3> </th> <th> <h3><big>SUBJECT CODE</big></h3> </th> <th> <h3><big>SUBJECTS</big></h3> </th> </tr> </thead> <tbody> <tr> <td rowspan="8"> Semester I & II </td> <td>   </td> <td> </td> </tr> </tbody> </table> <div > </div>

CRAFTSMANSHIP COURSE IN FOOD PRODUCTION AND PATISSERIE

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. Craftsmanship Course in Food Production and Patisserie 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

CRAFTSMANSHIP CERTIFICATE COURSE IN FOOD AND BEVERAGE SERVICE

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 six months craft certificate program to equip students with basic skills required in the service of food and beverages. Successful students after training are guarantees jobs in the hospitality industry immediately on completion mainly at entry level as waiters, bar tenders, etc. The course involves seventeen weeks of teaching followed by four weeks of Industrial Training. Classes are conducted at the institute involving theory input and practical laboratory teaching. The subjects covered are Food Service, Beverage Service, Communication and Pantry Operations. Students are trained in different types of service, knowledge of menus, ingredients, preparation and accompanying garnishes. 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