B.Voc in Hospitality Management

In the second semester, students delve deeper into the operational aspects of the hospitality industry. Core courses include Basics of Management, which introduces essential management principles relevant to hospitality settings, and Computer Applications, equipping students with necessary digital skills. The curriculum continues with Business Communication, enhancing students’ communication abilities in a professional context. Students also engage in Food Production Operations and Food & Beverage Services Operations, focusing on practical food preparation and service management skills. Additionally, Job Training provides valuable hands-on experience, allowing students to apply their knowledge in real-world hospitality environments.

In the third semester, students explore vital aspects of the hospitality industry through courses such as Introduction to Beverages and Food and Beverage Service, which cover beverage knowledge and service techniques. Health, Hygiene, and Medical Protocols ensure students understand essential health standards. Food and Beverage Controls focuses on inventory management and cost control, while Hotel Accountancy introduces financial principles relevant to hotel operations. Event management provides insight into planning and executing events, and it is complemented by mentoring and professional development to enhance career readiness. 

The fourth semester is centred around practical training and evaluation. Students undertake Industrial Training, which is crucial for gaining hands-on experience. Evaluation includes maintaining a Log Book documenting their training, compiling a Project Report to reflect on their learning, participating in Appraisals to assess their skills, and concluding with a Viva Voce to present their findings and experiences.

In the fifth semester, students refine their food and beverage management expertise. Core courses include Food & Beverage Service, Restaurant Planning and Management, and Bar Operations and Management, focusing on operational skills and customer service excellence. Students also learn about Facility Planning and Human Resource Management, which are essential for running hospitality establishments efficiently. Additionally, Mentoring and Professional Development and Financial Management prepare students for effective decision-making in their future careers.

The final semester emphasises practical training and evaluation. Students engage in Industrial Training, followed by completing a Log Book to track their progress. A comprehensive Project Report is required to showcase their learning outcomes, with Appraisals to assess their performance and a concluding Viva Voce to discuss their experiences and insights from their training in the hospitality sector.