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SL NoCourseDurationQualificationAge Limit
1Bachelor of Science (B.Sc) in Hospitality and Hotel Administration3-year10+2 or equivalentNo Age Limit
2M.sc. in Hospitality & Hotel Administration2-yearGraduationNo Age Limit

Bachelor of Science (B.Sc) in Hospitality and Hotel Administration

About the Course

The Bachelor of Science program in Hospitality and Hotel Administration is offered jointly by the National Council for Hotel Management and the Indira Gandhi National Open University. The Three-Year (Six Semester) full time regular course equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality sector. The program also involves in-depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism Marketing and Tourism Management.

National Council for Hotel Management & Catering Technology (NCHMCT) is an autonomous body under Ministry of Tourism, Government of India. The Council centrally regulates academics for B.Sc. Hospitality & Hotel Administration and eleven other structured courses of study that are imparted at the existing 21 Central Institutes of Hotel Management, 14 State Government.

Career Opportunities for Hospitality Graduates

Global growth and development of tourism have opened up innumerable openings. As a result, the graduating students can look forward to career opportunities as;

Management Trainee in Hotel and allied hospitality industry;
Kitchen Management/Housekeeping Management positions in Hotels after initial stint as trainee;
Flight Kitchens and on-board flight services;
Indian Navy Hospitality services;
Guest/Customer Relation Executive in Hotel and other Service Sectors;
Management Trainee/Executive in international and national fast food chains;
Hospital and Institutional Catering;
Faculty in Hotel Management/Food Craft Institutes;
Shipping and Cruise lines;
Marketing/Sales Executive in Hotel and other Service Sectors;
State Tourism Development Corporations;
Resort Management;
Self-employment through entrepreneurship and
Multinational companies for their hospitality services.

About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes.

Eligibility for Admission

Qualifying Examinations:

A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.

Those appearing in 10+2 or equivalent examination can also appear in NCHM JEE on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted at the time of counselling or at the time of admission.

The offer of admission is subject to verification of original certificates/documents at the time of admission.

Curriculum

SemestersSubject CodeSubjectsDownload
Semester IBHM-111BHM-112

BHM-113

BHM-114

BHM-105

BHM-106

BHM-116
Foundation Course in Food Production – I

Foundation Course in Food & Beverage Service – I

Foundation Course in Front Office Operations – I

Foundation Course in Accommodation Operations – I

Application of Computers

Hotel Engineering

Nutrition
PDF
Semester IIBHM-151

BHM-152

BHM-153

BHM-154

BHM-117

BHM-108

BHM-109

TS-01 (IGNOU)
Foundation Course in Food Production – II

Foundation Course in Food & Beverage Service – II

Foundation Course in Front Office Operations – II

Foundation Course in Accommodation Operations – II

Principles of Food Science

Accountancy

Communication

Foundation Course in Tourism
PDF
Semester III & IVBHM-201

BHM-202

BHM-203

BHM-204

BHM-205

BHM-206

BHM-207



TS-03 (IGNOU)

BEGE-103 (IGNOU)

TS-07 (IGNOU)
Food Production Operations

Food & Beverage Service Operations

Front Office Operations

Accommodation Operations

Food & Beverage Controls

Hotel Accountancy

Food Safety & Quality

Research Methodology

Management in Tourism

Communication Skills in English

Human Resource Development
PDF
Semester VBHM-311

BHM-312

BHM-313

BHM-314

BHM-307

BHM-308

BHM-309



TS-06 (IGNOU)
Advance Food Production Operations – I

Advance Food & Beverage Operations – I

Front Office Management – I

Accommodation Management – I

Financial Management

Strategic Management

Research Project

Special topics/Guest speakers

Tourism Marketing
PDF
Semester VIBHM-351

BHM-352

BHM-353

BHM-354

BHM-305

BHM-306

BHM-309

Advance Food Production Operations – II

Advance F&B Operations – II

Front Office Management – II

Accommodation Management – II

Food & Beverage Management

Facility Planning

Research Project

Special topics/Guest speakers
PDF

Teaching & Examination Scheme

SemesterSubject CodeSubjectHours per WeekTerm Marks*
Th.Pr.Th.Pr.
Semester IBHM-111Foundation Course in Food Production – I28100100
BHM-112Foundation Course in Food & Beverage Service – I24100100
BHM-113Foundation Course in Front Office Operations – I22100100
BHM-114Foundation Course in Accommodation Operations – I22100100
BHM-105Application of Computers1450100
BHM-106Hotel Engineering4-100-
BHM-116Nutrition2-100-
TOTAL1520650500
GRAND TOTAL351150
Semester IIBHM-151Foundation Course in Food Production – II28100100
BHM-152Foundation Course in Food & Beverage Service – II24100100
BHM-153Foundation Course in Front Office Operations – II22100100
BHM-154Foundation Course in Accommodation Operations – II 22100100
BHM-117Principles of Food Science2-100-
BHM-108Accountancy4-100-
BHM-109Communication2-50-
TS-01 (IGNOU)Foundation Course in Tourism3---
TOTAL1916650400
GRAND TOTAL351050
Semester III & IVBHM-201Food Production Operations 28100100
BHM-202Food & Beverage Service Operations22100100
BHM-203Front Office Operations22100100
BHM-204Accommodation Operations22100100
BHM-205Food & Beverage Controls2-100-
BHM-206Hotel Accountancy2-100-
BHM-207Food Safety & Quality2-50-
-Research Methodology1---
TS-03 (IGNOU)Management in Tourism2---
BEGE-103 (IGNOU) Communication Skills in English2---
TS-07 (IGNOU)Human Resource Development2---
TOTAL2114650400
GRAND TOTAL351050
Semester VBHM-311Advance Food Production Operations – I28100100
BHM-312Advance Food & Beverage Operations – I22100100
BHM-313Front Office Management – I22100100
BHM-314Accommodation Management – I22100100
BHM-307Financial Management4-100-
BHM-308Strategic Management2-50-
BHM-309Research Project-3--
Special topics/Guest speakers2---
TS-06 (IGNOU)Tourism Marketing2---
TOTAL1817550400
GRAND TOTAL35950
Semester VIBHM-351Advance Food Production Operations – II28100100
BHM-352Advance F&B Operations – II22100100
BHM-353Front Office Management – II22100100
BHM-354Accommodation Management – II22100100
BHM-305Food & Beverage Management4-100-
BHM-306Facility Planning4-100-
BHM-309Research Project-3--
Special topics/Guest speakers2---
TOTAL1817600400
GRAND TOTAL351000

M.sc. in Hospitality & Hotel Administration

About the Course

The M.Sc. Program is offered jointly by NCHMCT and IGNOU at select Institute of Hotel Management. The program provides opportunity to 3 year diploma and 3/ 4 year graduates in hotel management to peruse advanced post graduate course in Hospitality Administration. The program provides specific focus on the services sector as against majority of MBA programs which concentrate on merchandise and manufacturing businesses. Specialized components such as team project and mentorship, under the guidance of industry specialists, broaden the learning spectrum and position the M.Sc. scholar to be readily accepted in the hospitality and service industry.

The Program is a judicious blend of intensive classroom contact, self learning, industry mentorship and counseling sessions. With the built-in industry mentorship the scholars learns current industry trends which offers scope for building case studies and writing dissertation in the selected areas of specialization. The mentor’s relevant industry experience combined with one-to-one interaction immensely contributes to the scholar’s professional growth and development. The mentorship experience also offers valuable networking opportunities.

The MSc. program has a built in specialization in Semester III wherein students have the option to take up either Human Resource Management or Sales & Marketing.

Career Opportunities

Career opportunities for Hospitality Post Graduates

Opportunity to acquire recognized higher Post Graduate qualifications in Hospitality Hotel Administration
Enter the hospitality industry at supervisory level in departments like training, sales and marketing, human resource management.
Faculty positions in Hotel Management and Tourism Management Institutes.
Opportunity to acquire higher qualification for in-service sponsored candidates from industry. Such in-service candidates can then shoulder managerial responsibilities in their area of specialization;
Opportunity for the faculty from recognized Hospitality/Hotel Management and Tourism Institutes for enhancement of professional qualification towards advancement in teaching careers

Eligibility for Admission

The M.Sc. Program is offered jointly by NCHMCT and IGNOU at select Institute of Hotel Management. The program provides opportunity to 3 year diploma and 3/ 4 year graduates in hotel management to peruse advanced post graduate course in Hospitality Administration. The program provides specific focus on the services sector as against majority of MBA programs which concentrate on merchandise and manufacturing businesses.

Curriculum

SemestersSubject CodeSubjectsDownload
Semester IMHA-1

MHA-4

MHA-2

MHA-3
Management Functions & Behaviour in Hospitality

Information Management Systems & Hospitality

Hospitality Management

Properties Development & Planning
PDF
Semester IIMHA-5

MHA-6

MHA-7

MHA-8
Revenue / Yield Management

Market Research

Equipment & Materials Management

Managing Entrepreneurship: Small & Medium Business Properties
PDF
Semester III( Sales & Marketing )MHA-9

MHA-10

MHA-11

MHA-12

MHA-21
Sales Management

Principles of Marketing Management

Marketing of Services and Consumer Behaviour

International Marketing

Mentorship & Research Project
PDF
Semester III( Human Resource Management )MHA-13

MHA-14

MHA-15

MHA-16

MHA-21
Human Resource Planning

Union Management Relations

Managing Change in Organizations

Social Processes and Behavioural Issues

Mentorship & Research Project
PDF
Semester IVMHA-17

MHA-18

MHA-19/20

MHA-21
Production & Operations Management

Managerial Economics

Sales & Marketing or Labour Laws

Dissertation
PDF

Teaching & Examination Scheme

SemesterSubject CodeSubjectHours per WeekTerm Marks*
Th.Pr.Th.Pr.
MHA-1Management Functions & Behaviour in Hospitality6-200-
MHA-4Information Management Systems & Hospitality6-200-
MHA-2Hospitality Management6-200-
MHA-3Properties Development & Planning9-200-
TOTAL27-800-
GRAND TOTAL27800
MHA-5Revenue / Yield Management8-200-
MHA-6Market Research6-200-
MHA-7Equipment & Materials Management6-200-
MHA-8Managing Entrepreneurship : Small & Medium Business Properties6-200-
TOTAL26-800-
GRAND TOTAL26-800-
MHA-9Sales Management6-200-
MHA-10Principles of Marketing Management6-200-
MHA-11Marketing of Services and Consumer Behaviour6-200-
MHA-12International Marketing6-200-
MHA-21Mentorship & Research Project6---
TOTAL30-800-
GRAND TOTAL30800