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Course Code:- B.Voc in HM
Course Name: - B.Voc Degree in Hospitality, Hotel, Catering, and Tourism
Duration: - 03 Years
Eligibility: - Candidates who have passed the 12th examination of CBSE, ICSE, or equivalent accreditation with a minimum of 50% marks.
Admission Procedure: - Selection for this course will be done on the basis of an entrance exam followed by a personal interview.
Course Description: -
Introducing BVHCTTSI a comprehensive Hospitality, Hotel, and Tourism management B. Voc. Degree Course offered by JU University. This Degree course is designed for aspiring professionals seeking to excel in the dynamic and ever-growing industry. This program, spanning six semesters, covers a wide range of subjects, ensuring students acquire the essential skills and knowledge to thrive in their chosen career paths.
In the first semester of the B.Voc in Hotel Management Course, students will delve into foundational courses that provide a solid understanding of the various aspects of the hospitality industry. These courses include:
Foundation in Food Production: This course introduces students to the basics of food preparation, culinary techniques, and kitchen organization. Students will learn about various ingredients, their properties, and the best ways to combine them to create delicious and visually appealing dishes.
Foundation in Food & Beverage Service: Students will learn the essentials of food and beverage service, including table settings, menu planning, and service styles. The course also covers topics such as wine and beverage pairing, customer service, and managing guest expectations.
Foundation in Front Office Operations: This course provides an overview of front office operations, including reservations, registration, guest relations, and communication. Students will gain a thorough understanding of the importance of first impressions, managing guest inquiries, and ensuring a smooth and efficient check-in/check-out process.
Foundation in Housekeeping Operations: This course focuses on the principles of housekeeping, including cleaning methods, materials, and equipment. Students will learn about the importance of maintaining a clean and hygienic environment, inventory management, and guest room preparation.
Travel & Tourism Management: Students will explore the fundamentals of travel and tourism, including various types of tourism, destination marketing, and tour operations. The course covers topics such as transportation, accommodation, attractions, and the role of travel agencies.
Communication Skills: This course aims to develop students' communication skills, both written and verbal, essential in the hospitality industry. Students will learn about effective communication strategies, listening skills, and conflict resolution.
Vocational Practical I: This practical component allows students to apply the skills and knowledge acquired during the first semester in a real-world hospitality environment.
In the second semester, students will build upon the foundational skills acquired in the first semester, studying more advanced topics:
Food Production II: This course focuses on advanced culinary techniques, menu planning, and food cost control. Students will learn about international cuisines, regional specialties, and dietary considerations.
Food & Beverage Service II: Students will deepen their knowledge of food and beverage service, exploring topics such as advanced wine knowledge, bar operations, and managing large events.
Front Office Operations II: This course builds on the foundation established in the first semester, covering advanced topics such as revenue management, yield management, and guest profiling.
Housekeeping Operations II: Students will explore advanced housekeeping concepts, including interior decoration, pest control, and energy conservation.
Basics of Event Management: This course introduces students to the world of event management, including planning, organizing, and executing various types of events, from small gatherings to large conferences and exhibitions.
Business Communications: Students will enhance their communication skills, focusing on professional correspondence, presentations, and negotiation techniques.
Vocational Practical II: This practical component allows students to apply the skills and knowledge acquired during the second semester in a real-world hospitality environment.
In semesters 3 to 6, the BVHCTTSI degree course covers advanced topics in hospitality, such as computer applications, airline and travel management, hotel accountancy, retail management, event management, cultural heritage, and human resource management. Students also undertake electives, MOOC courses, industrial training, and project presentations to enhance their practical skills and industry knowledge.
This program's carefully curated curriculum ensures that students receive a well-rounded education, equipping them with the necessary skills to excel in the competitive hospitality and tourism industry. By combining theoretical knowledge with practical experience, graduates will be well-prepared to embark on a rewarding and successful career. Enroll today and take the first step toward a bright future in hospitality and tourism management.