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B-VOC-TOURISM-AND-HOSPITALITY-MANAGEMENT in Tourism And Hospitality Management at Kuriakose Gregorios College, Pampady
Kottayam, Kerala
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About the Specialization
What is Tourism and Hospitality Management at Kuriakose Gregorios College, Pampady Kottayam?
This B.Voc. Tourism and Hospitality Management program at Kuriakose Gregorios College focuses on equipping students with practical skills and theoretical knowledge essential for India''''s booming travel and hospitality sectors. The curriculum is designed to meet the dynamic demands of a rapidly expanding industry, covering core aspects from culinary arts and front office operations to tour management, ensuring graduates are industry-ready for a variety of roles.
Who Should Apply?
This program is ideal for fresh graduates seeking entry into the diverse fields of tourism, hotels, resorts, airlines, and event management. It also suits individuals with a passion for service, cultural exchange, and travel, who are keen to build a professional career in an exciting, people-centric industry within India. There are no specific prerequisite backgrounds beyond a Plus Two pass.
Why Choose This Course?
Graduates of this program can expect diverse career paths such as hotel managers, front office executives, tour operators, event coordinators, and cabin crew. Entry-level salaries typically range from INR 2.5 to 4 LPA, with significant growth potential up to INR 8-15 LPA for experienced professionals in managerial roles across Indian and international hospitality chains. The program also aligns with certifications in food safety, tourism operations, and service quality, enhancing employability.
Student Success Practices
Foundation Stage
Master Culinary & Communication Fundamentals- (Semester 1-2)
Actively participate in all practical Food & Beverage Production sessions, focusing on basic culinary techniques, hygiene, and safety. Simultaneously, enhance English and business communication skills through daily practice, group discussions, and mock presentations to build a strong base.
Tools & Resources
College kitchens and F&B labs, English language labs, Online communication courses (e.g., Coursera), Peer study groups
Career Connection
Strong culinary basics are crucial for entry-level kitchen roles, while clear communication is vital for all customer-facing positions, laying the groundwork for front office and service careers.
Explore India''''s Cultural Riches- (Semester 1-2)
Engage deeply with the ''''History, Culture and Heritage of India'''' subject. Visit local heritage sites, museums, and cultural events. Document your experiences through journals or blogs, and connect historical facts to current tourism trends and products.
Tools & Resources
Local tourism boards, Historical sites (e.g., temples, palaces), Online travel documentaries, Travel blogs and guides
Career Connection
A strong understanding of India''''s diverse tourism products helps in designing compelling tour packages and effectively marketing destinations to both domestic and international tourists.
Develop Professional Etiquette and Service Mindset- (Semester 1-2)
Cultivate professional grooming, punctuality, and guest interaction skills. Observe and practice appropriate behavior in simulated hospitality environments, focusing on politeness, attentiveness, and proactive problem-solving to deliver excellent service.
Tools & Resources
Role-playing exercises in class, Industry mentors, College etiquette workshops, Observation of senior professionals in real settings
Career Connection
Essential for all roles in hospitality, especially front office and F&B service, ensuring positive guest experiences and setting a foundation for rapid career advancement.
Intermediate Stage
Hands-on Front Office & F&B Service Mastery- (Semester 3-4)
Seek opportunities for practical application in Front Office and Food & Beverage Service. Volunteer for college events requiring hospitality services, participate in mock hotel setups, and aim for short-term industry shadow programs or part-time roles.
Tools & Resources
College F&B training restaurant, Front office simulation lab, Local hotel tie-ups for short visits, Industry-specific software training
Career Connection
Direct, practical experience in these operational areas makes students highly desirable for immediate placements in hotels, resorts, and cruise lines upon graduation.
Dive into Tourism Marketing & Entrepreneurship- (Semester 3-4)
Analyze real-world tourism marketing campaigns and develop hypothetical marketing strategies for Indian destinations. Explore entrepreneurial ideas within the tourism sector, focusing on sustainable and local initiatives to create viable business plans.
Tools & Resources
Case studies of Indian tourism startups, Marketing analytics tools, Business plan templates, Interaction with local entrepreneurs and startups
Career Connection
Critical for roles in destination marketing organizations, tour agencies, and for those aspiring to launch their own tourism ventures, providing a competitive edge in the market.
Network with Industry Professionals- (Semester 3-4)
Attend virtual or local hospitality and tourism conferences, workshops, and trade fairs. Connect with industry leaders on platforms like LinkedIn and participate in Q&A sessions to gain insights and identify potential mentors and job opportunities.
Tools & Resources
Industry conferences (e.g., FICCI Travel & Tourism conclave), LinkedIn for professional networking, Professional associations (e.g., FHRAI student chapters)
Career Connection
Builds a professional network invaluable for internships, job placements, and career guidance, enhancing visibility in India''''s competitive job market.
Advanced Stage
Intensive Internship & Project Work- (Semester 6)
Secure a comprehensive internship (as per BP6CHT30) in a reputed hotel, resort, or tour operating company. Focus on gaining hands-on experience across multiple departments and undertaking a significant project related to operations, marketing, or management to solve real-world problems.
Tools & Resources
College placement cell, Industry contacts, Project report guidelines, Mentorship from industry supervisors
Career Connection
The internship is the most crucial bridge to full-time employment, often leading to direct job offers and building a strong, relevant resume for future career growth.
Specialize & Certify in Core Areas- (Semester 5-6)
Beyond the curriculum, identify a niche area like event management, advanced housekeeping, or revenue management and pursue relevant short-term certifications or online courses. Focus on mastering skills for specific job roles to enhance expertise.
Tools & Resources
Specific software training (e.g., PMS systems), Online courses from reputed hospitality institutes (e.g., eCornell), Industry-recognized certifications
Career Connection
Specialization and certifications make candidates stand out in a competitive market, enabling them to target specific high-demand roles and potentially command better initial salaries and growth trajectories.
Master Placement & Interview Skills- (Semester 6)
Participate diligently in mock interviews, group discussions, and resume-building workshops organized by the college. Research potential employers thoroughly, understand their values, and tailor applications specifically to their requirements in the Indian job market.
Tools & Resources
Career counseling services, Mock interview panels, Online job portals (Naukri.com, Indeed India), Company websites and annual reports
Career Connection
Essential for converting academic learning and internship experience into a successful career placement, helping students confidently navigate the Indian recruitment process and secure desired roles.
Program Structure and Curriculum
Eligibility:
- A pass in Plus Two or equivalent examination
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 |
|---|---|---|---|---|
| BP1CHT01 | Basic English | General | 4 | Communication Skills, Grammar and Usage, Reading Comprehension, Writing Paragraphs, Basic Presentation Skills |
| BP1CHT02 | Principles of Management | General | 4 | Management Concepts, Planning and Decision Making, Organizing and Staffing, Directing and Motivation, Controlling and Coordination |
| BP1CHT03 | Basics of Tourism | Core | 4 | Introduction to Tourism, Components of Tourism, Types of Tourism, Tourist Motivation, Impacts of Tourism |
| BP1CHT04 | Food & Beverage Production - I (Theory) | Core | 3 | Kitchen Organization, Basic Culinary Techniques, Mother Sauces, Preparation of Soups, Vegetable and Pulse Cookery |
| BP1CHT05 | Food & Beverage Production - I (Practical) | Skill Component | 3 | Practical Kitchen Operations, Basic Food Preparation, Cooking Methods Application, Kitchen Hygiene, Safety Practices |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BP2CHT06 | Professional English | General | 4 | Business Communication, Official Correspondence, Report Writing, Public Speaking, Group Discussion Skills |
| BP2CHT07 | Business Communication | General | 4 | Communication Process, Types of Communication, Barriers to Communication, Presentation Skills, Interview Techniques |
| BP2CHT08 | History, Culture and Heritage of India | Core | 4 | Indian Historical Periods, Cultural Diversity of India, Art and Architecture, Heritage Sites of India, Indian Traditions and Festivals |
| BP2CHT09 | Food & Beverage Production - II (Theory) | Core | 3 | Meat, Poultry, Fish Cookery, Bakery and Confectionery Basics, Desserts and Sweets, Breakfast Items, Regional Indian Cuisines |
| BP2CHT10 | Food & Beverage Production - II (Practical) | Skill Component | 3 | Advanced Cooking Techniques, Recipe Development, Portion Control, Menu Planning, International Cuisine Preparation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BP3CHT11 | Environmental Studies | General | 4 | Ecosystems and Biodiversity, Environmental Pollution, Natural Resources, Environmental Ethics, Sustainable Development |
| BP3CHT12 | Tourism Products of India | Core | 4 | Natural Tourism Products, Cultural and Heritage Tourism, Adventure Tourism, Pilgrimage and Spiritual Tourism, Medical and Wellness Tourism |
| BP3CHT13 | Front Office Operations - I (Theory) | Core | 3 | Hotel Classification, Front Office Functions, Reservations Management, Registration Procedures, Bell Desk Operations |
| BP3CHT14 | Front Office Operations - I (Practical) | Skill Component | 3 | Check-in/Check-out Process, Handling Guest Inquiries, Room Allocation, Key Control, Guest Relations |
| BP3CHT15 | Food & Beverage Service - I (Theory) | Core | 3 | Types of F&B Service, Restaurant Layout, Menu Knowledge, Guest Handling Techniques, Basic Bar Operations |
| BP3CHT16 | Food & Beverage Service - I (Practical) | Skill Component | 3 | Table Setting and Etiquette, Service Sequence, Order Taking, Tray Service, Wine Service Basics |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BP4CHT17 | Entrepreneurship Development | General | 4 | Entrepreneurial Process, Business Plan Development, Startup Challenges, Funding Sources, Innovation and Creativity |
| BP4CHT18 | Tourism Marketing | Core | 4 | Marketing Mix in Tourism, Market Segmentation, Product and Promotion Strategies, Branding Destinations, Digital Marketing in Tourism |
| BP4CHT19 | Front Office Operations - II (Theory) | Core | 3 | Front Office Accounting, Night Audit Procedures, Guest Complaint Handling, Concierge Services, Safety and Security in Hotels |
| BP4CHT20 | Front Office Operations - II (Practical) | Skill Component | 3 | Handling Financial Transactions, Complaint Resolution, Emergency Procedures, VIP Handling, PMS System Application |
| BP4CHT21 | Food & Beverage Service - II (Theory) | Core | 3 | Specialised Service Techniques, Gueridon Service, Buffet Planning and Layout, Beverage Control, Stewarding Operations |
| BP4CHT22 | Food & Beverage Service - II (Practical) | Skill Component | 3 | Advanced Service Methods, Theme Dinners Execution, Banqueting Operations, Inventory Management, Barista and Mixology Skills |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BP5CHT23 | Research Methodology | General | 4 | Research Design, Data Collection Methods, Sampling Techniques, Data Analysis Fundamentals, Report Writing |
| BP5CHT24 | Human Resource Management | General | 4 | HR Planning, Recruitment and Selection, Training and Development, Performance Appraisal, Employee Relations |
| BP5CHT25 | Housekeeping Operations - I (Theory) | Core | 3 | Role of Housekeeping, Cleaning Agents and Equipment, Room Layout and Furniture, Guest Room Cleaning Procedures, Public Area Cleaning |
| BP5CHT26 | Housekeeping Operations - I (Practical) | Skill Component | 3 | Practical Cleaning Methods, Linen Management, Minibar Operations, Vacuuming and Dusting, Floor Care |
| BP5CHT27 | Air Ticketing and Fare Construction | Core | 3 | Airline Terminology, Global Distribution Systems (GDS), Fare Rules and Conditions, E-ticketing Process, Baggage Regulations |
| BP5CHT28 | Tour Operations and Management | Core | 3 | Tour Packaging, Itinerary Planning, Tour Costing, Tour Escorting, Destination Management |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BP6CHT29 | Accounting for Tourism and Hospitality | General | 4 | Financial Statements, Cost Accounting, Budgeting in Hospitality, Revenue Management, Audit Procedures |
| BP6CHT30 | Internship/Project Work | Core | 8 | Industry Exposure, Practical Skill Application, Report Writing, Presentation Skills, Problem Solving in Industry |
| BP6CHT31 | Facility Planning and Management | Core | 3 | Layout Design, Equipment Selection, Maintenance Management, Safety Management, Energy Conservation |
| BP6CHT32 | Event Management | Elective | 3 | Event Planning Process, Event Budgeting, Event Marketing, Logistics and Operations, Risk Management |
| BP6CHT33 | Housekeeping Operations - II (Theory) | Core | 3 | Laundry Operations, Pest Control, Interior Decoration, Horticulture Services, Waste Management |
| BP6CHT34 | Housekeeping Operations - II (Practical) | Skill Component | 3 | Advanced Laundry Techniques, Stain Removal Methods, Flower Arrangement, Inventory Control, Public Area Maintenance |
