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||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||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|
|Diploma in Hotel Management||3 Years (Non- Semester)||Pass in 10thStandard||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 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
| 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