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Course Structure

 

1. BSc IN HOSPITALITY & HOTEL MANAGEMENT (APPROVED BY BHARATHIAR UNIVERSITY) REGULAR

Lateral Entry:The students having the required Entry Qualification of Two years Diploma or Equivalent of recognized University the Industry or Institute seek direct admission to the II BSc under Lateral Entry scheme ofthe Bharathiar University.

Duration:Three Years

Eligibility for admission:+2/PUC/or any other equivalent to be passed

Subjects to be covered:

• Functional English 1

• Functional French / Hindi / Tamil

• Food and Beverage Production 1

• Food and Beverage Service 1

• Accommodation Operation 1

• Front office Operation 1

• Fundamentals of Travel & Tourism

• Basics of Computer Science

• Nutrition and Food Science

Practical:

• Food and Beverage Production 1

• Food and Beverage Service 1

• Accommodation Operation 1

• Front Office 1

• Basics of Computer Science

 

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2. ADVANCED DIPLOMA IN HOSPITALITY MANAGEMENT (APPROVED BY BHARATHIAR UNIVERSITY)

Lateral Entry:The students having the required Entry Qualification of anyone year Diploma or craft programme in Hotel Management & Catering Technology Trades Under any University / Board can also apply for lateral entry to 2nd year ADHM.

Duration:Two Years

Eligibility for admission:+2/PUC/or any other equivalent to be passed

Subjects to be covered:

• Functional English

• Food and Beverage Production

• Food and Beverage Service 1

• Accommodation Operation 1

• Front Office 1

• Hotel Accountancy

• Fundamentals of Travel & Tourism

• Basic of Computer Science

Practical:

• Food and Beverage Production 1

• Food and Beverage Service 1

• Accommodation Operation 1

• Front Office 1

• Basics of Computer Science

 

3. CERTIFICATE COURSE IN HOTEL OPERATIONS

Eligibility:10th or Equivalent.
Duration:1 year.

4. DIPLOMA IN TOURISM, RESORT & HOTEL MANAGEMENT

Approved by KITS, (Dept of Tourism, Govt of Kerala) )
Eligibility:+2 / Equivalent.
Duration:2 year.

5. ACCOMMODATION MANAGEMENT

 

6. FRONT OFFICE MANAGEMENT

 

7. FOOD & BEVERAGE SERVICES MANAGEMENT

 

8. PROFESSIONAL COOKERY