Program Outcomes
PROGRAMME OUTCOMES (PO)
PO1: Demonstrate a global outlook with the ability to identify aspects of the global hospitality business and cross cultural understanding.
PO2: Demonstrate how the organizational behavior and organizational practices can aid in improving the performances and wellbeing of people at work in hotel Industry.
PO3: Familiarize in Managerial viewpoints to understand consumer behavior and the use of appropriate pricing strategies to increase profitability.
PO4: Assess the impact of latest hospitality researches and marketing tools on the hospitality industry.
PO5: Apply ethical principles and commit to professional ethics and responsibilities and norms of the Hospitality industry.
Curriculum & Syllabus
Curriculum & Syllabus
Total Credits: 90
SEMESTER I | Hours/Week | Maximum Marks | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
Sem | Category | Sub Code | Title of the Course | Lecture | Tutorial | Practical | Credits | CA | SEE | Total |
I | DSC | 21MHM001 | Management of Food Production Operations | 4 | 0 | 0 | 4 | 40 | 60 | 100 |
I | DSC | 21MHM002 | Food and Beverage Service | 4 | 0 | 0 | 4 | 40 | 60 | 100 |
I | DSE | 21MHM101 | Organizational Behavior | 4 | 0 | 0 | 4 | 40 | 60 | 100 |
I | DSE | 21MHM102 | Communication and Reports | 4 | 0 | 0 | 4 | 40 | 60 | 100 |
I | GE | 21MHM151 | Facility Management | 4 | 0 | 0 | 4 | 40 | 60 | 100 |
I | DSC | 21MHM003 | Advanced Food Production Lab | 0 | 0 | 4 | 2 | 40 | 60 | 100 |
I | DSC | 21MHM004 | Advanced Food & Beverage Service Lab | 0 | 0 | 4 | 2 | 40 | 60 | 100 |
Total | 18 | 0 | 8 | 24 |
Eligibility Criteria
Program | Eligibility | Criteria for Merit |
---|---|---|
M.Sc. Hotel & Catering Management | B.Sc Hotel Management/ B.Sc Food Science/ B.Sc Culinary Arts/ BA. Travel and Tourism Management | Merit - based on percentage of marks secured in the qualifying examination. |
Career Prospects
CAREER PROSPECTS
- Marketing/ Sales Executive in Hotel and other Service Sectors.
- In State Tourism Development Corporations.
- In Resort Management.
- Self-employment through entrepreneurship.
- In multinational companies for their hospitality services.
- Commissioned job in Indian Navy.
- Managers in Big shopping malls, Mobile catering.
- Managers in Indian railway catering services.
- As Chef’s & Managers in Industrial Canteens in big industries.
- Facility managers in Multinational Establishments.
- Housekeeping executives in Companies.
- Manager in Outdoor Catering Services.
- Food Mangers in International School.
- Managers in Multiplexes, Managers in Tour Operating.
- As Chef’s & Managers in Cine Catering Services.
Alumni Testimonials

Vels University gave me some of the best years of my life. From making new friends, learning everything I know about food and cooking, to spending time in the biggest and best library (on food books), it taught me so much about the industry in which I am today. It taught me the basics, gave me opportunities, pushed me, challenged me, and yet nurtured me with the guidance. I always do thank Vels University and all my professors for everything I am today. It is an integral part of my learning and I cherish everyday spent there.
Nandini, B.Sc., & M.Sc. HCM (2014-2019)
Customer Care Executive Indigo Airlines
Fee Structure
Tuition Fee 2023 - 2024 (Per Sem) | Other Fee (Per Sem) | Total Fee (Per Sem) |
---|---|---|
17,500 | 6,300 | 23,800 |