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Hotel and Catering Management

PROGRAM EDUCATIONAL OBJECTIVES (PEO)

 PROGRAM EDUCATIONAL OBJECTIVES (PEO)

PEO1: To meet the demand for trained and professional people in the hospitality industry of  our country.

PEO2: To provide opportunities to the students within the institution, for developing necessary operating skills, values and attitudes to occupy key operational positions in the hospitality sector.

PEO3: Function effectively as an individual, and as a member or leader in diverse teams, and In multidisciplinary settings.

PEO4: Apply ethical principles and commit to professional ethics and responsibilities and norms of the hospitality practice.

PEO5: Identify, formulate, research literature, and analyze complex hospitality problems reaching substantiated conclusions using principles of management

Programme Outcomes (POs) & Programme Specific Outcomes(PSOs)

PROGRAM OUTCOME (PO)

PO1: Executes work 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 mitigation 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.

PROGRAMME SPECIFIC OUTCOME (PSO)

PSO1: Utilize interpersonal skills to lead/manage first-level employees in a hospitality setting.

PSO2: Recognize and articulate written and oral communication as appropriate for hospitality environments.

PSO3: Demonstrate ability to apply policies for managing diverse, multicultural hospitality.

PSO4: Exhibit awareness of professional and ethical responsibility in all aspects of conduct.

PSO5: Illustrate the ability to manage the professional preparation, presentation, and service of quality food and beverages.

Curriculum & Syllabus

Curriculum & Syllabus

YearCategorySub CodeTitle of the CourseLectureTutorialPracticalCredits
IAEC21LDHMA1English – Communication2002
IDSC21CDHMA1Food Production2002
IDSC21CDHMB1Food & Beverage Service - I2002
IDSC21CDHMC1Accommodation Operation -I2002
IDSC21CDHMD1Front Office Operation -I2002
IDSE21CDHME1Food Science2002
IDSE21CDHMF1Application of Computers2002
IDSC21PDHMA1Food Production Practical -I0042
IDSC21PDHMB1Food & Beverage Service Practical -I0042
IDSC21PDHMC1Accommodation Operation Practical-I0042
IDSC21PDHMD1Front Office Operation Practical - I0021
IDSE21PDHMF1Front Office Operation Practical - I0021
Sub Credits22

View course curriculum

Eligibility Criteria

Program
Program Duration(Years)
Eligibility
Criteria for Merit
Diploma in Hotel and Catering Management3 Years (Non Semester)Pass in 10th StdMerit 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

Fee Structure

Tuition Fee 2024 - 2025 (Per Sem)Other Fee (Per Sem)
Total Fee 2024 - 2025 (Per Sem)
25,00021,00046,000