PROGRAM OUTCOME (PO)
PO1: Performs work activities effectively and efficiently to the standards expected in the operation required in the hospitality sectors.
PO2: Undertakes tasks, functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with the competency standards.
PO3: Analyses situation, identifies problems, formulates solutions and implements corrective and/or mitigating measures and action management into foodservice and accommodation operations.
PO4. Exhibit the ability to develop, examine, question, and explore perspectives or alternatives to problems in hospitality operations.
PO5: Demonstrate the ability to use professional written and oral communication skills and technology to successfully communicate.
PO6: Display awareness, understanding and skills necessary to live and work in a diverse world.
PO7: Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.
Curriculum & Syllabus
Curriculum & Syllabus
|SEMESTER I||Hours/Week||Maximum Marks|
|Sem||Category||Sub Code||Title of the Course||Lecture||Tutorial||Practical||Credit||CA||SEE||Total
|I||SEC||21LBHM11||Communicative French – I||4||0||0||2||40||60||100|
|I||AEC||21BHEN11||English Paper – I||2||0||0||4||40||60||100|
|I||DSC||21CBHM11||Basic Front Office Operations||2||0||0||2||40||60||100|
|I||DSC||21CBHM12||Basic Food Production – I||2||0||0||2||40||60||100|
|I||DSC||21CBHM13||Basic Food and Beverage Service - I||2||0||0||2||40||60||100|
|I||DSC||21PBHM21||Practical - Basic Food Production||0||0||4||0||40||60||100|
|I||DSC||21PBHM22||Practical - Basic Food and Beverage Service||0||0||4||0||40||60||100|
|I||DSC||21PBHM23||Practical - Accommodation Operations –I||0||0||4||0||40||60||100|
|I||DSC||21PBHM24||Practical - Basic Front Office Operations||0||0||4||0||40||60||100|
|B.Sc. Hotel & Catering Management||3 Years (6 Semesters)||Pass in 12th Std., Lateral Entry: 3 Year Diploma Hotel and Catering Management ||Merit based on the percentage of marks secured in the qualifying examination|
- As Management Trainee in Hotel and allied hospitality industry
- Airlines / Flight Kitchens and on-board flight services, Ground Staff.
- Indian Navy Hospitality services.
- Guest/ Customer Relation Executive in Hotel and other Service Sectors.
- Executives in International and National fast food chains.
- As managers in Hospital and Institutional Catering.
- Faculty in Hotel & Tourism Management Institutes.
- In Shipping and Cruise lines.
Vels has been a wonderful experience along with the extremely talented staff this hotel management school has taught me one thing – that is no dream is too big. We were given hands on training as well as industry exposure which made the transition from college to industry much smoother. All I would love to say is a big thank you to all my mentors and professors who have made me what I am today.
Nanak Singh (B.Sc., HCM), 2013 – 2016
| Tuition Fee 2023 - 2024 (Per Sem) ||Other Fee (Per Sem)||Total Fee (Per Sem)
| 37,500 ||6,500|| 44,000 + One Time Fee 10,000