B.Voc. in Hotel Management and Catering Science
The B.Voc in Hotel Management & Catering Science at Guru Kashi University is designed to equip students with a comprehensive understanding of hospitality management, covering areas such as event planning, guest services, and food and beverage operations. The curriculum focuses on delivering excellence in customer service and operational efficiency, preparing graduates for successful management roles in the hospitality and food service industries through hands-on training and industry knowledge.
- Operational Expertise: Develop skills in managing daily hotel and catering operations, including housekeeping, food service, and front desk management.
- Customer Service Excellence: Train students to effectively manage customer relations and deliver outstanding guest experiences.
- Coordination & Management: Provide students with the tools to plan, coordinate, and execute events ranging from small gatherings to large celebrations.
- Industry Knowledge: Offer a comprehensive understanding of industry standards, practices, and trends to enhance job readiness and professional success.
Program Structure
|
NSQF Level |
Normal Duration |
Exit Points/Awards |
|
7 |
Six Semester |
B.Voc Degree |
|
6 |
Four Semester |
Advanced Diploma |
|
5 |
Two Semester |
Diploma |
|
4 |
One Semester |
Certificate |
Fees Details:
-
Program Fees: INR. 6000/- per semester
- Registration Fee (one time): INR. 1000/-
- Examination Fee: 1800/- per semester
Program Curriculum
Semester I
|
Course Code |
Title of the Course |
Credits |
|
BVHC-101 |
Language :Communication English or French for Hotel Industry |
6 |
|
BVHC-102 |
Beverages Management |
7 |
|
BVHC-103 |
Front Office Management |
7 |
|
BVHC-121 |
Practical of Front Office Management |
10 |
Semester II
|
Course Code |
Title of the Course |
Credits |
|
BVHC-201 |
Hotel Administration |
6 |
|
BVHC-202 |
Tourism Management |
7 |
|
BVHC-203 |
Housekeeping Management |
7 |
|
BVHC-221 |
Practical of Housekeeping Management |
10 |
Semester III
|
Course Code |
Title of the Course |
Credits |
|
BVHC-301 |
Food & Beverages services |
5 |
|
BVHC-302 |
Theory of Food Production |
5 |
|
BVHC-321 |
Practical of Food & Beverages Services |
10 |
|
BVHC-322 |
Practical of Food Production |
10 |
Semester IV
|
Course Code |
Title of the Course |
Credits |
|
BVHC-401 |
Food Safety & Microbiology |
5 |
|
BVHC-402 |
Computer Application |
5 |
|
BVHC-403 |
General Knowledge |
5 |
|
BVHC- 404 |
Hospitality Technology |
5 |
|
BVHC- 421 |
Food Safety & Microbiology Practical |
10 |
Semester V
|
Course Code |
Title of the Course |
Credits |
|
BVHC- 501 |
Hospitality Financial Management |
5 |
|
BVHC- 502 |
Hotel Accounts |
5 |
|
BVHC- 503 |
Hospitality Marketing |
5 |
|
BVHC- 504 |
HRM & Hospitality Industry |
5 |
|
BVHC- 521 |
Hospitality Financial Management Practical |
10 |
Semester VI
|
Course Code |
Title of the Course |
Credits |
|
BVHC- 601 |
Entrepreneurship Management |
5 |
|
BVHC- 602 |
Environmental Studies |
5 |
|
BVHC- 621 |
Industrial Training Report & Viva Voice of 90 days |
20 |
Carrer Opportunities
|
Hotel Management |
Culinary Arts |
Event Management |
|
Food and Beverage Service |
Catering Business |
Corporate Catering and Cafeteria Management |
|
Resort Management |
Airline Catering |
Healthcare Sector |
|
Cruise Industry |
Consultancy |
Teaching and Training |