B. Voc (Hospitality and Catering Management)

Intake-75

Introduction

The B.Voc. Hospitality and Catering Management course emphasizes the overall development of students and prepares them for various roles in the hospitality industry. The curriculum includes human resource, finance, food and beverage, customer service, inter-department coordination, inventory management, and marketing. The program trains students to become skilled hotel management professionals and offers multiple exit options at various levels during the course.

Duration:

  • B.VOC (Hospitality & catering Technology) 1 Year Diploma
  • B.VOC (Hospitality & catering Technology) 2nd year Advance diploma
  • B.VOC (Hospitality & catering Technology) 3rd year Vocational Degree

Eligibility Criteria

  • Passing of 10+2 or its equivalent examination in any stream conducted by a recognized Board / University / Council.

Programme Educational Objectives (PEO)

PEO1: To develop capability to understand the fundamentals of Hotel industry for analyzing the business problems with futuristic approach.

PEO2: To foster a confident and competent graduate capable to solve real life practical Hotel Industry problems fulfilling the obligation towards society.

PEO3: To inculcate an attitude for identifying and undertaking developmental work both in Industry as well as academic environment with emphasis to continuous learning enabling to excel in competitive participation at a global level.

PEO4: To nurture and nourish effective communication and interpersonal skill to work in a team with a sense of ethics and moral responsibility for achieving goal.

Programme Specific Outcomes (PSO)

PSO1: Food and Beverage Production: Develop culinary skills, technical and theoretical knowledge of culinary field for employability in the hospitality and its allied sectors.

PSO2: Food and Beverage Service: Develop hands-on skills in serving and handling guests needs, knowledge of national and international food and beverage trends and menu engineering.

Programme Outcomes (PO)

PO1: Graduate will have knowledge of Operations in Hospitality Services Industry.

PO2: Graduate will be able to perform various tasks, duties and other activities in the operation of the hotels, restaurants, in accordance with the Standard Operating Procedures.

PO3: Graduate will have the ability to analyse the situation or identifies problems, and be able to formulate a suitable solution & implement the same in Food & Beverage Service Production operations.

PO4: Graduate will be able to demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems in hospitality operations.

PO5: Graduate will be able to use professional written and oral communication skills to communicate effectively.

PO6: Graduate will be able to pursue entrepreneurial endeavours.