B.Sc. Hotel & Catering Management Distance Education form VMU - Vinayaka Mission University

B.Sc. Hotal Management Distance Education from VMU - Vinayaka Mission University
After having lot of stress in daily routine life one wants to have some enjoyment and want to relax with the family, so one goes to the hotel and restaurants for spending time. The responsibility of this hotel industry had grown numerously now. One needs to have the knowledge to attend the guest and please them with their catering services. In this course one get profound knowledge of all section in a hotel as food and beverages management, food production, finance, operation of catering, human resource management and various others. Any person who has done senior secondary/10+2 are eligible for it. Through this course one get the overall knowledge of every section and can have specialisation in one in which one is having keen interest.


There are various opportunities in the market for the one who has done this course. As food industry is growing rapidly. One will easily get job in any restaurant or hotel in any section one wants to work, it can be sales or marketing or finance or food production anything. This course enables and trained the person to such a level that one can work in any field as per their wish. If someone wants to open the food chain or hotel of their own then one is efficient enough to handle the same.
VMU - Vinayaka Mission University offer BSc in Hotel Management course through Distance Education mode, Course fee is Rs. 20000/year.

Course Code : U135
Course Duration Fast-Track : 36  Months
Duration Normal : 36  Months
Semester/Year/Session : 3  Year
Course Fee : Rs. 20000 /Year
Exam Fee : Rs. (As Per University)  /Year
Study Material Fee : Rs. (As Per University)  /Year
Specialization : No  
Eligibility : 12th Standard or Equivalent

Subjects

Sr. No.Subject NameSyllabusSem./Sess./Year
1 BASIC FOOD & BEVERAGE SERVICE Syllabus 1
2 BASIC FOOD PRODUCTION Syllabus 1
3 BASIC FRONT OFFICE & HOUSE KEEPING OPERATION Syllabus 1
4 BUSINESS COMMUNICATION Syllabus 1
5 ECONOMICS & TOURISM Syllabus 1
6 PRACTICAL PAPER I - BASIC FOOD PRODUCTION Syllabus 1
7 FOOD AND BEVERAGE PRODUCTION Syllabus 2
8 FRONT OFFICE & HOUSE KEEPING OPERATIONS Syllabus 2
9 FOOD SCIENCE NUTRITION Syllabus 2
10 HOTEL ENGINEERING & ENVIRONMENT SCIENCE Syllabus 2
11 PRACTICAL - HCM BSC LAB II Syllabus 2
12 PRACTICAL - HCM BSC LAB III Syllabus 2
13 HOUSE KEEPING AND MACHINES MAINTENANCE Syllabus 3
14 FOOD SERVICE FACILITIES PLANNING Syllabus 3
15 HOTEL ACCOUNTING Syllabus 3
16 HUMAN RESOURCE MANAGEMENT Syllabus 3
17 PRACTICAL 1-ACCOMMODATION OPERATION Syllabus 3
18 PRACTICAL 2-CUISINES OF THE WORLD TECHNIQUES Syllabus 3

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