Programme Outcomes
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 | DSE | 21DBHM11 | Food Science | 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 |
Total | 14 | 0 | 16 | 14 |
Eligibility Criteria
Program Duration(Years) | |||
---|---|---|---|
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 |
Career Prospects
CAREER PROSPECTS
- 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.
Alumni Testimonials

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
B.Sc., HCM
Fee Structure
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 |