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B-VOC in Tourism And Hospitality Management at Devaswom Board College, Thalayolaparambu
Kottayam, Kerala
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About the Specialization
What is Tourism and Hospitality Management at Devaswom Board College, Thalayolaparambu Kottayam?
This Tourism and Hospitality Management program at Devaswom Board College, Kottayam, focuses on equipping students with essential skills for India''''s burgeoning tourism sector. It integrates theoretical knowledge with practical training, preparing graduates for diverse roles in hotels, resorts, travel agencies, and event management. The curriculum emphasizes industry relevance, catering to the significant demand for skilled professionals across various hospitality and tourism verticals in the Indian market.
Who Should Apply?
This program is ideal for fresh graduates from diverse academic backgrounds (especially 10+2 pass outs) seeking entry into the dynamic tourism and hospitality industry. It also caters to individuals passionate about travel, culture, and service, who aspire to build a career in a customer-centric environment. While no specific prior experience is strictly required, a keen interest in global trends and customer service would be beneficial.
Why Choose This Course?
Graduates of this program can expect to pursue India-specific career paths as Front Office Executives, Tour Operators, Event Coordinators, Hotel Managers, or Cabin Crew. Entry-level salaries typically range from INR 2.5 to 4.5 lakhs annually, with significant growth trajectories into managerial roles in renowned Indian and international hotel chains and travel companies. The program also aligns with certifications in hospitality operations, enhancing professional readiness.
Student Success Practices
Foundation Stage
Cultivate Strong Communication & Service Skills- (Semester 1-2)
Actively participate in English language labs and role-playing sessions. Practice polite communication, active listening, and problem-solving scenarios essential for guest interactions. Join college clubs focused on public speaking and debates.
Tools & Resources
Online language learning apps (Duolingo, EnglishBolo), College''''s communication lab, Public speaking groups
Career Connection
Excellent communication is fundamental for all hospitality roles, from front desk to tour guiding, directly impacting guest satisfaction and career progression.
Hands-On Familiarization with Core Operations- (Semester 1-2)
Engage fully in practical labs for Housekeeping, Accommodation, and Food & Beverage Service. Seek opportunities for part-time work or volunteer roles during college events to gain practical experience in operational setups.
Tools & Resources
College''''s training labs, Local hotels/restaurants for short-term opportunities, Observation of real-world operations
Career Connection
Builds practical competence and confidence, making students immediately employable in entry-level operational roles across hotels and restaurants, enhancing resume value.
Understand Tourism Fundamentals & Indian Context- (Semester 1-2)
Beyond textbooks, research key Indian tourism destinations, cultural aspects, and local hospitality practices. Follow tourism news and trends in India. Join relevant college societies or local cultural groups.
Tools & Resources
Ministry of Tourism India website, Incredible India campaigns, Local tourism boards, Travel blogs
Career Connection
Provides a strong foundational understanding of the Indian tourism landscape, crucial for effective tour planning, destination marketing, and cultural sensitivity in service roles.
Intermediate Stage
Secure Meaningful Industry Internships- (Semester 3-5 breaks, extending into a continuous period if possible)
Proactively search for and apply to internships at renowned hotels, resorts, travel agencies, or event management companies during breaks. Focus on gaining experience in specialized departments like Front Office, F&B Production, or Tour Operations.
Tools & Resources
College placement cell, LinkedIn, Industry job portals (e.g., Naukri Gulf, hospitality-specific sites)
Career Connection
Transforms theoretical knowledge into practical skills, builds professional networks, and often leads to pre-placement offers, significantly boosting employability.
Develop Event & Airline Operations Skills- (Semester 3-4)
Volunteer for organizing college events and take an active role in planning, logistics, and execution. Pursue short-term certification courses in GDS (Global Distribution Systems) like Amadeus or Sabre, if not covered deeply in curriculum.
Tools & Resources
Event planning tools, GDS training modules (online/offline), Airline industry webinars
Career Connection
Opens doors to careers in event management, airline ticketing, and cargo logistics, offering diverse career paths within the broader tourism sector.
Master Customer Relationship Management- (Semester 4-5)
Study case studies on effective customer service and complaint resolution in hospitality. Participate in simulated customer interaction exercises. Understand how technology (PMS, CRM software) enhances guest experience.
Tools & Resources
Industry journals, Online hospitality management courses, Role-playing workshops
Career Connection
Critical for front-line and managerial roles, enabling professionals to build guest loyalty and manage reputations, directly impacting business success and personal career growth.
Advanced Stage
Excel in Project Work and Research- (Semester 5-6)
Choose a challenging research topic related to current trends in tourism (e.g., sustainable tourism, digital marketing in hospitality). Conduct thorough research, data analysis, and present findings professionally. Seek faculty mentorship.
Tools & Resources
Academic databases, Survey tools, Statistical software (basic), Presentation software
Career Connection
Demonstrates analytical and problem-solving skills, crucial for management trainee programs, academic pursuits, or entrepreneurial ventures in the industry.
Proactive Placement Preparation & Networking- (Semester 6)
Attend all campus placement drives, prepare a compelling resume and cover letter, and practice interview skills, including group discussions and technical rounds. Network with industry professionals through webinars, workshops, and alumni meets.
Tools & Resources
College placement cell resources, Mock interview platforms, LinkedIn professional networking
Career Connection
Directly leads to securing job offers with leading hospitality and tourism organizations, facilitating a smooth transition from academia to professional life.
Explore Entrepreneurial Avenues- (Semester 5-6)
Develop a detailed business plan for a tourism or hospitality venture, considering market feasibility, financial projections, and operational strategies. Participate in college entrepreneurship cells or pitch competitions.
Tools & Resources
Government schemes for startups (e.g., Startup India), Business plan templates, Mentorship from local entrepreneurs
Career Connection
Fosters an entrepreneurial mindset, preparing graduates to innovate, create their own businesses, or contribute significantly to new ventures within existing organizations.
Program Structure and Curriculum
Eligibility:
- Minimum qualification for admission shall be +2 or equivalent vocational education from a recognized Board/University.
Duration: 6 semesters / 3 years
Credits: 180 Credits
Assessment: Internal: 20%, External: 80%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BVTH101 | English I | Core | 4 | Communication Process, Oral Communication, Written Communication, Reading Skills, Vocabulary Building |
| BVTH102 | Introduction to Tourism | Core | 4 | Concepts of Tourism, Components of Tourism, Types of Tourism, Tourist Motivation, Impacts of Tourism |
| BVTH103 | Hotel Housekeeping Operations | Core | 4 | Role of Housekeeping, Cleaning Equipment, Guest Room Cleaning, Laundry Operations, Pest Control |
| BVTH104 | Basic Computer Applications | Core | 4 | Fundamentals of Computer, Operating Systems, Word Processing, Spreadsheets, Presentations |
| BVTH105 | Practical I - Basic IT Skills Lab | Lab | 2 | Word Processing Practice, Spreadsheet Practice, Presentation Software, Internet Browsing, Email Communication |
| BVTH106 | Practical II - Housekeeping Operations Lab | Lab | 2 | Room Cleaning Procedures, Bed Making, Cleaning Agent Handling, Linen Management, Guest Supplies Arrangement |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BVTH201 | English II | Core | 4 | Advanced Communication, Group Discussions, Public Speaking, Report Writing, Presentation Skills |
| BVTH202 | Accommodation Operations | Core | 4 | Types of Accommodation, Front Office Operations, Reservations, Guest Cycle, Property Management Systems |
| BVTH203 | Food and Beverage Service Operations | Core | 4 | Restaurant Types, Menu Planning, Table Setting, Beverage Service, Guest Relations |
| BVTH204 | Travel Agency and Tour Operations | Core | 4 | Types of Travel Agencies, Tour Package Development, Itinerary Planning, Tour Guiding, Travel Regulations |
| BVTH205 | Practical III - Accommodation Operations Lab | Lab | 2 | Front Office Software Practice, Check-in/Check-out Procedures, Bell Desk Services, Concierge Operations, Guest Handling Scenarios |
| BVTH206 | Practical IV - Food and Beverage Service Lab | Lab | 2 | Table Laying, Napkin Folds, Tray Service, Bar Setup, Beverage Service Techniques |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BVTH301 | Indian Constitution and Secularism | General Elective | 4 | Preamble, Fundamental Rights, Directive Principles, Union & State Governments, Secularism |
| BVTH302 | Tourism Products of India | Core | 4 | Indian Cultural Heritage, Religious Tourism, Adventure Tourism, Medical Tourism, Wildlife Tourism |
| BVTH303 | Food Production Operations | Core | 4 | Kitchen Layout, Basic Cooking Methods, Indian Cuisine, Hygiene and Safety, Menu Engineering |
| BVTH304 | Airline Ticketing and Tariff | Core | 4 | IATA Codes, Air Fares Calculation, Global Distribution Systems, Airline Reservation, Travel Documents |
| BVTH305 | Practical V - Food Production Lab | Lab | 2 | Basic Preparations, Indian Breads, Rice Dishes, Vegetable Carving, Kitchen Safety |
| BVTH306 | Internship I | Project/Internship | 2 | Industry Exposure, Operational Training, Report Writing, Skill Application, Professional Conduct |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BVTH401 | Environmental Studies | General Elective | 4 | Ecosystems, Biodiversity, Pollution, Renewable Energy, Environmental Legislation |
| BVTH402 | Hospitality Management | Core | 4 | Hospitality Industry Structure, Organizational Behavior, Human Resource Management, Marketing in Hospitality, Financial Management Basics |
| BVTH403 | Event Management | Core | 4 | Types of Events, Event Planning Process, Budgeting and Marketing, Venue Selection, Risk Management |
| BVTH404 | Cargo Handling and Logistics | Core | 4 | Freight Forwarding, Custom Procedures, Warehousing, Supply Chain Management, Logistics in Tourism |
| BVTH405 | Practical VI - Event Management Lab | Lab | 2 | Event Proposal Development, Venue Setup, Guest List Management, Vendor Coordination, Post-Event Evaluation |
| BVTH406 | Internship II | Project/Internship | 2 | Advanced Industry Exposure, Specific Department Training, Project Implementation, Mentorship Interaction, Career Exploration |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BVTH501 | Entrepreneurship Development | General Elective | 4 | Entrepreneurial Traits, Business Plan, Market Research, Funding Sources, Legal Aspects |
| BVTH502 | Advanced Tourism Management | Core | 4 | Sustainable Tourism, Ecotourism, Rural Tourism, Crisis Management in Tourism, Tourism Policy and Planning |
| BVTH503 | Front Office Management | Core | 4 | Yield Management, Front Office Technology, Guest Services, Data Management, Security Procedures |
| BVTH504 | Food and Beverage Management | Core | 4 | Cost Control, Inventory Management, Quality Control, Sanitation Standards, Staff Training |
| BVTH505 | Practical VII - Front Office Management Lab | Lab | 2 | Advanced PMS Operations, Complaint Resolution, Loyalty Programs, Upselling Techniques, Communication Etiquette |
| BVTH506 | Project I | Project | 2 | Research Methodology, Data Collection, Report Structure, Presentation Skills, Project Defense |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BVTH601 | Basics of Accounting | General Elective | 4 | Accounting Principles, Journal Entries, Ledger, Financial Statements, Budgeting |
| BVTH602 | Human Resource Management in Hospitality | Core | 4 | Recruitment and Selection, Training and Development, Performance Appraisal, Employee Relations, Compensation and Benefits |
| BVTH603 | Marketing in Tourism and Hospitality | Core | 4 | Marketing Mix, Market Segmentation, Digital Marketing, Branding, Customer Relationship Management |
| BVTH604 | Research Methodology | Core | 4 | Research Design, Data Analysis, Sampling Techniques, Report Writing, Ethical Considerations |
| BVTH605 | Practical VIII - Marketing Management Lab | Lab | 2 | Market Research Tools, Digital Marketing Campaigns, Social Media Management, Customer Feedback Analysis, Promotional Strategy Development |
| BVTH606 | Project II | Project | 2 | In-depth Research, Problem Solving, Innovation in Tourism, Professional Report Writing, Viva Voce Preparation |
