Full Time
SL No | Course | Duration | Qualification | Age Limit |
---|---|---|---|---|
1 | Bachelor of Science (B.Sc) in Hospitality and Hotel Administration | 3-year | 10+2 or equivalent | No Age Limit |
2 | M.sc. in Hospitality & Hotel Administration | 2-year | Graduation | No 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;
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
Semesters | Subject Code | Subjects | Download |
---|---|---|---|
Semester I | BHM-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 | |
Semester II | BHM-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 | |
Semester III & IV | BHM-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 | |
Semester V | BHM-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 | |
Semester VI | BHM-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 |
Teaching & Examination Scheme
Semester | Subject Code | Subject | Hours per Week | Term Marks* | ||
Th. | Pr. | Th. | Pr. | |||
Semester I | BHM-111 | Foundation Course in Food Production – I | 2 | 8 | 100 | 100 |
BHM-112 | Foundation Course in Food & Beverage Service – I | 2 | 4 | 100 | 100 | |
BHM-113 | Foundation Course in Front Office Operations – I | 2 | 2 | 100 | 100 | |
BHM-114 | Foundation Course in Accommodation Operations – I | 2 | 2 | 100 | 100 | |
BHM-105 | Application of Computers | 1 | 4 | 50 | 100 | |
BHM-106 | Hotel Engineering | 4 | - | 100 | - | |
BHM-116 | Nutrition | 2 | - | 100 | - | |
TOTAL | 15 | 20 | 650 | 500 | ||
GRAND TOTAL | 35 | 1150 | ||||
Semester II | BHM-151 | Foundation Course in Food Production – II | 2 | 8 | 100 | 100 |
BHM-152 | Foundation Course in Food & Beverage Service – II | 2 | 4 | 100 | 100 | |
BHM-153 | Foundation Course in Front Office Operations – II | 2 | 2 | 100 | 100 | |
BHM-154 | Foundation Course in Accommodation Operations – II | 2 | 2 | 100 | 100 | |
BHM-117 | Principles of Food Science | 2 | - | 100 | - | |
BHM-108 | Accountancy | 4 | - | 100 | - | |
BHM-109 | Communication | 2 | - | 50 | - | |
TS-01 (IGNOU) | Foundation Course in Tourism | 3 | - | - | - | |
TOTAL | 19 | 16 | 650 | 400 | ||
GRAND TOTAL | 35 | 1050 | ||||
Semester III & IV | BHM-201 | Food Production Operations | 2 | 8 | 100 | 100 |
BHM-202 | Food & Beverage Service Operations | 2 | 2 | 100 | 100 | |
BHM-203 | Front Office Operations | 2 | 2 | 100 | 100 | |
BHM-204 | Accommodation Operations | 2 | 2 | 100 | 100 | |
BHM-205 | Food & Beverage Controls | 2 | - | 100 | - | |
BHM-206 | Hotel Accountancy | 2 | - | 100 | - | |
BHM-207 | Food Safety & Quality | 2 | - | 50 | - | |
- | Research Methodology | 1 | - | - | - | |
TS-03 (IGNOU) | Management in Tourism | 2 | - | - | - | |
BEGE-103 (IGNOU) | Communication Skills in English | 2 | - | - | - | |
TS-07 (IGNOU) | Human Resource Development | 2 | - | - | - | |
TOTAL | 21 | 14 | 650 | 400 | ||
GRAND TOTAL | 35 | 1050 | ||||
Semester V | BHM-311 | Advance Food Production Operations – I | 2 | 8 | 100 | 100 |
BHM-312 | Advance Food & Beverage Operations – I | 2 | 2 | 100 | 100 | |
BHM-313 | Front Office Management – I | 2 | 2 | 100 | 100 | |
BHM-314 | Accommodation Management – I | 2 | 2 | 100 | 100 | |
BHM-307 | Financial Management | 4 | - | 100 | - | |
BHM-308 | Strategic Management | 2 | - | 50 | - | |
BHM-309 | Research Project | - | 3 | - | - | |
Special topics/Guest speakers | 2 | - | - | - | ||
TS-06 (IGNOU) | Tourism Marketing | 2 | - | - | - | |
TOTAL | 18 | 17 | 550 | 400 | ||
GRAND TOTAL | 35 | 950 | ||||
Semester VI | BHM-351 | Advance Food Production Operations – II | 2 | 8 | 100 | 100 |
BHM-352 | Advance F&B Operations – II | 2 | 2 | 100 | 100 | |
BHM-353 | Front Office Management – II | 2 | 2 | 100 | 100 | |
BHM-354 | Accommodation Management – II | 2 | 2 | 100 | 100 | |
BHM-305 | Food & Beverage Management | 4 | - | 100 | - | |
BHM-306 | Facility Planning | 4 | - | 100 | - | |
BHM-309 | Research Project | - | 3 | - | - | |
Special topics/Guest speakers | 2 | - | - | - | ||
TOTAL | 18 | 17 | 600 | 400 | ||
GRAND TOTAL | 35 | 1000 |
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
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
Semesters | Subject Code | Subjects | Download |
---|---|---|---|
Semester I | MHA-1 MHA-4 MHA-2 MHA-3 | Management Functions & Behaviour in Hospitality Information Management Systems & Hospitality Hospitality Management Properties Development & Planning | |
Semester II | MHA-5 MHA-6 MHA-7 MHA-8 | Revenue / Yield Management Market Research Equipment & Materials Management Managing Entrepreneurship: Small & Medium Business Properties | |
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 | |
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 | |
Semester IV | MHA-17 MHA-18 MHA-19/20 MHA-21 | Production & Operations Management Managerial Economics Sales & Marketing or Labour Laws Dissertation |
Teaching & Examination Scheme
Semester | Subject Code | Subject | Hours per Week | Term Marks* | ||
Th. | Pr. | Th. | Pr. | |||
MHA-1 | Management Functions & Behaviour in Hospitality | 6 | - | 200 | - | |
MHA-4 | Information Management Systems & Hospitality | 6 | - | 200 | - | |
MHA-2 | Hospitality Management | 6 | - | 200 | - | |
MHA-3 | Properties Development & Planning | 9 | - | 200 | - | |
TOTAL | 27 | - | 800 | - | ||
GRAND TOTAL | 27 | 800 | ||||
MHA-5 | Revenue / Yield Management | 8 | - | 200 | - | |
MHA-6 | Market Research | 6 | - | 200 | - | |
MHA-7 | Equipment & Materials Management | 6 | - | 200 | - | |
MHA-8 | Managing Entrepreneurship : Small & Medium Business Properties | 6 | - | 200 | - | |
TOTAL | 26 | - | 800 | - | ||
GRAND TOTAL | 26 | - | 800 | - | ||
MHA-9 | Sales Management | 6 | - | 200 | - | |
MHA-10 | Principles of Marketing Management | 6 | - | 200 | - | |
MHA-11 | Marketing of Services and Consumer Behaviour | 6 | - | 200 | - | |
MHA-12 | International Marketing | 6 | - | 200 | - | |
MHA-21 | Mentorship & Research Project | 6 | - | - | - | |
TOTAL | 30 | - | 800 | - | ||
GRAND TOTAL | 30 | 800 |