Program Outcomes
PROGRAM OUTCOME (PO)
PO1: Executes activities effectively and efficiently to the standards expected in the operation required in the hospitality sectors.
PO2: Manages 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
Year | Category | Sub Code | Title of the Course | Lecture | Tutorial | Practical | Credits |
I | AEC | 21LDHMA1 | English – Communication | 2 | 0 | 0 | 2 |
I | DSC | 21CDHMA1 | Food Production | 2 | 0 | 0 | 2 |
I | DSC | 21CDHMB1 | Food & Beverage Service - I | 2 | 0 | 0 | 2 |
I | DSC | 21CDHMC1 | Accommodation Operation -I | 2 | 0 | 0 | 2 |
I | DSC | 21CDHMD1 | Front Office Operation -I | 2 | 0 | 0 | 2 |
I | DSE | 21CDHME1 | Food Science | 2 | 0 | 0 | 2 |
I | DSE | 21CDHMF1 | Application of Computers | 2 | 0 | 0 | 2 |
I | DSC | 21PDHMA1 | Food Production Practical -I | 0 | 0 | 4 | 2 |
I | DSC | 21PDHMB1 | Food & Beverage Service Practical -I | 0 | 0 | 4 | 2 |
I | DSC | 21PDHMC1 | Accommodation Operation Practical-I | 0 | 0 | 4 | 2 |
I | DSC | 21PDHMD1 | Front Office Operation Practical - I | 0 | 0 | 2 | 1 |
I | DSE | 21PDHMF1 | Front Office Operation Practical - I | 0 | 0 | 2 | 1 |
Sub Credits | 22 |
Eligibility Criteria
Program Duration(Years) | |||
---|---|---|---|
Diploma in Hotel Management | 3 Years (Non- Semester) | Pass in 10thStandard | 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 Hotel & Catering Management has been my foundation in hospitality I did Diploma in Hotel and Catering management (2015-2018), the best hotel management school in Chennai not only with the facilities but amazing faculty. We really got a lot of hands on experience and industry training in the best hotels in Chennai and various study trips to vineyards, seminars, IFCA conference educational tours to name a few.
Prashanth.R Diploma HCM (2015- 2018)
chef at Taj Tirupathi
Fee Structure
Tuition Fee 2023 - 2024 (Per Sem) | Other Fee (Per Sem) | Total Fee (Per Sem) |
---|---|---|
37,500 | 5,250 | 42,750 + One Time Fee 10,000 |