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B-SC-HOSPITALITY-AND-HOTEL-ADMINISTRATION in General at St. Joseph's Institute of Hotel Management and Catering Technology
Kottayam, Kerala
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About the Specialization
What is General at St. Joseph's Institute of Hotel Management and Catering Technology Kottayam?
This B.Sc. Hospitality and Hotel Administration program at St. Joseph''''s Institute of Hotel Management and Catering Technology, Kottayam, focuses on developing skilled professionals for the dynamic Indian hospitality sector. The curriculum integrates core hotel operations with management principles, catering to the growing demand for qualified personnel in hotels, resorts, and food service businesses across India. It emphasizes practical skills alongside theoretical knowledge, preparing students for diverse roles.
Who Should Apply?
This program is ideal for young aspirants who have completed their Plus Two and are seeking entry into the vibrant hospitality and hotel industry. It also caters to individuals passionate about guest service, culinary arts, and hotel management. Students with strong interpersonal skills, a proactive attitude, and an interest in a fast-paced work environment will thrive, positioning them for a rewarding career in a service-oriented field.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India''''s booming hospitality sector, including roles as Hotel Managers, Food and Beverage Managers, Front Office Executives, and Chefs. Entry-level salaries typically range from INR 2.5 to 4 lakhs per annum, with significant growth potential up to INR 10-15 lakhs or more for experienced professionals. The program provides a strong foundation for leadership roles and enables alignment with industry certifications.
Student Success Practices
Foundation Stage
Master Basic Operational Skills- (Semester 1-2)
Diligently practice all practical lab sessions, focusing on foundational skills in food production, service, front office, and housekeeping. Utilize college labs after hours for extra practice and participate in internal competitions to refine techniques and build confidence.
Tools & Resources
College Kitchen/Restaurant Labs, Housekeeping Mock Rooms, Role-playing exercises
Career Connection
Strong practical basics are crucial for entry-level positions and quick progression in hotel operations, enabling immediate contribution to any department.
Build a Strong Academic Base- (Semester 1-2)
Focus on understanding core concepts in all theory subjects. Form study groups with peers to discuss challenging topics and review notes. Actively engage with faculty during lectures and clarification sessions to solidify understanding of management and service principles.
Tools & Resources
Textbooks, Library Resources, Peer Study Groups, Faculty Office Hours
Career Connection
A solid theoretical foundation is essential for effective decision-making and problem-solving in management roles, preparing for future leadership responsibilities.
Develop Professional Communication- (Semester 1-2)
Actively participate in communicative English sessions and practice speaking skills. Engage in role-playing scenarios simulating guest interactions, complaint handling, and team communication. Read hospitality magazines and industry news to expand vocabulary.
Tools & Resources
Language Lab, Hospitality Journals, News Articles, Group Discussions
Career Connection
Excellent communication is paramount in hospitality, directly impacting guest satisfaction, team coordination, and career advancement into supervisory roles.
Intermediate Stage
Maximize Industrial Exposure Training (IET)- (Semester 3-4 (including 4th semester for IET))
Approach the 4th semester Industrial Exposure Training (internship) with utmost professionalism. Seek opportunities for cross-departmental exposure, ask questions, and network with industry professionals. Maintain a detailed logbook and seek regular feedback.
Tools & Resources
Hotel Internships (e.g., Taj, Marriott, Leela properties), IET Logbook, Mentor Feedback
Career Connection
IET is critical for understanding real-world operations, applying classroom knowledge, building professional networks, and often leads to pre-placement offers.
Cultivate Specialization Interests- (Semester 3-5)
Identify areas of interest (e.g., culinary, front office, F&B service) and delve deeper through elective subjects and self-study. Seek additional certifications or workshops related to your preferred specialization, such as advanced culinary techniques or bar tending courses.
Tools & Resources
Online Courses (Coursera, edX), Specialized Workshops, Industry Associations
Career Connection
Specialized skills make you more marketable, opening doors to specific departmental roles and faster growth within your chosen field in the Indian market.
Engage in Extracurricular Activities- (Semester 3-5)
Participate actively in college events, culinary competitions, and hospitality fests. Take on leadership roles in organizing these events to develop management, teamwork, and problem-solving skills under pressure. This showcases initiative and practical application.
Tools & Resources
College Event Committees, Inter-college Competitions, Volunteer Work
Career Connection
Demonstrating leadership and teamwork through extracurriculars enhances your resume, shows initiative, and prepares you for supervisory responsibilities.
Advanced Stage
Undertake Impactful Project Work- (Semester 5-6)
Choose a research topic for your final project that addresses a real-world problem or opportunity in the Indian hospitality industry. Conduct thorough research, data collection, and analysis, aiming for actionable insights. Present findings professionally to faculty and industry experts.
Tools & Resources
Academic Journals, Industry Reports, Statistical Software (e.g., SPSS), Presentation Tools
Career Connection
A strong project demonstrates analytical and research capabilities, critical for strategic roles and post-graduate studies, making you stand out to recruiters.
Intensive Placement Preparation- (Semester 6)
Attend all placement workshops, mock interviews, and group discussions conducted by the college''''s placement cell. Refine your resume and cover letter, tailoring them to specific job descriptions. Practice aptitude tests and behavioral interview questions rigorously.
Tools & Resources
Placement Cell Resources, Interview Preparation Guides, Online Aptitude Tests, Networking Events
Career Connection
Thorough preparation directly increases your chances of securing placements with top hospitality brands and achieving your desired career launch.
Develop Entrepreneurial Mindset- (Semester 5-6)
Explore elective subjects like Entrepreneurship in Hospitality to understand business creation. Develop a basic business plan for a hospitality venture, even if theoretical. Network with local entrepreneurs and visit successful independent establishments to learn from their journeys.
Tools & Resources
Startup incubators (if available), Business Plan Templates, Industry Mentor Consultations
Career Connection
Fostering an entrepreneurial mindset opens pathways to starting your own venture or bringing innovative thinking to established companies, crucial for long-term career growth in India.
Program Structure and Curriculum
Eligibility:
- A pass in Plus Two or equivalent examination with 45% marks in aggregate for general category candidates and 40% marks for SC/ST category candidates.
Duration: 6 semesters / 3 years
Credits: 120 Credits
Assessment: Internal: 25%, External: 75%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BH1CMT01 | Food Production Foundation | Core | 4 | Cookery Fundamentals, Methods of Cooking, Menu Planning Basics, Knife Skills, Ingredient Identification |
| BH1CMT02 | Food and Beverage Service Foundation | Core | 4 | Restaurant Types, Service Equipment, Table Setting, Service Procedures, Beverage Basics |
| BH1CMT03 | Front Office Foundation | Core | 4 | Hotel Organization, Front Office Functions, Reservation Systems, Guest Cycle, Bell Desk Operations |
| BH1CMT04 | Housekeeping Foundation | Core | 4 | Housekeeping Organization, Cleaning Agents & Equipment, Guest Room Cleaning, Laundry Operations, Waste Management |
| BH1GET05 | Communicative English | General Elective | 4 | Grammar & Usage, Listening Skills, Speaking Skills, Reading Comprehension, Writing Business Correspondence |
| BH1CMP01 | Food Production Lab I | Lab | 2 | Basic Indian Cookery, Continental Breakfast, Soup & Sauces, Vegetable Preparation, Egg Cookery |
| BH1CMP02 | Food and Beverage Service Lab I | Lab | 2 | Tray Service, Plate Service, Glassware & Cutlery Handling, Napkin Folds, Buffet Setup |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BH2CMT06 | Food Production Principles | Core | 4 | Cuisines of India, International Cuisines, Food Commodities, Hygiene & Sanitation, Meat & Poultry Cookery |
| BH2CMT07 | Food and Beverage Service Operations | Core | 4 | Alcoholic Beverages, Non-Alcoholic Beverages, Bar Operations, Guest Handling, Restaurant Control |
| BH2CMT08 | Front Office Operations | Core | 4 | Reception Procedures, Cash Handling, Night Auditing, Yield Management, CRM in Front Office |
| BH2CMT09 | Housekeeping Operations | Core | 4 | Public Area Cleaning, Horticulture, Pest Control, Safety & Security, Lost & Found |
| BH2GET10 | Business Economics | General Elective | 4 | Demand & Supply, Market Structures, Cost Analysis, Pricing Strategies, National Income |
| BH2CMP03 | Food Production Lab II | Lab | 2 | Indian Breads, Rice Dishes, Continental Main Courses, Basic Pastry, Fish & Seafood Cookery |
| BH2CMP04 | Food and Beverage Service Lab II | Lab | 2 | Gueridon Service, Flambé Techniques, Wine Service, Coffee & Tea Service, Mocktail Preparation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BH3CMT11 | Food Science and Nutrition | Core | 4 | Macronutrients, Micronutrients, Food Preservation, Dietary Guidelines, Food Additives |
| BH3CMT12 | Hospitality Accounts | Core | 4 | Bookkeeping, Financial Statements, Costing Methods, Budgeting, Ratio Analysis |
| BH3CMT13 | Hotel Engineering | Core | 4 | Building Materials, Plumbing Systems, Electrical Systems, HVAC, Energy Conservation |
| BH3CMT14 | Human Resource Management in Hospitality | Core | 4 | HR Planning, Recruitment & Selection, Training & Development, Performance Management, Employee Relations |
| BH3CMP05 | Food Production Lab III | Lab | 2 | Continental Desserts, Specialty Breads, Advanced Indian Curries, Regional Indian Cuisine, Meat & Poultry Fabrication |
| BH3CMP06 | Food and Beverage Service Lab III | Lab | 2 | Spirit & Liqueur Knowledge, Cocktail Preparation, Buffet Presentation, Theme Dinner Planning, Event Service |
| BH3DMT01 | French Language for Hospitality | Core (Optional) | 4 | Basic Conversational French, Hospitality Vocabulary, Greetings & Introductions, Ordering Food & Beverages, Guest Interaction |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BH4CMT15 | Hotel Law | Core | 4 | Contract Law, Consumer Protection Act, Licensing Laws, Food Safety Regulations, Environmental Laws |
| BH4CMT16 | Hotel Marketing | Core | 4 | Marketing Mix, Market Segmentation, Digital Marketing, Sales Strategies, Branding in Hospitality |
| BH4CMT17 | Food Production Management | Core | 4 | Kitchen Layout, Equipment Selection, Cost Control, Quantity Food Production, Purchasing & Receiving |
| BH4CMT18 | Food and Beverage Management | Core | 4 | Restaurant Concepts, Menu Engineering, Inventory Control, Revenue Management, Staffing & Training |
| BH4CMP07 | Food Production Lab IV | Lab | 2 | International Specialty Cuisines, Confectionery, Garde Manger, Outdoor Catering Menu, Advanced Plating |
| BH4CMP08 | Food and Beverage Service Lab IV | Lab | 2 | Advanced Mixology, Wine & Food Pairing, Banqueting Operations, Fine Dining Service, Customer Relationship Management |
| BH4DMT02 | Industrial Exposure Training | Project/Internship | 6 | On-the-Job Training, Departmental Rotations, Industry Best Practices, Professional Etiquette, Skill Application |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BH5CMT19 | Accommodation Management | Core | 4 | Room Division Management, Yield Management, Budgeting & Cost Control, Quality Assurance, Guest Safety & Security |
| BH5CMT20 | Research Methodology | Core | 4 | Research Design, Data Collection Methods, Sampling Techniques, Data Analysis, Report Writing |
| BH5CMT21 | Facilities Planning | Core | 4 | Site Selection, Layout & Design, Space Planning, Equipment Selection, Project Management |
| BH5DMT03 | Entrepreneurship in Hospitality | Discipline Specific Elective | 4 | Business Plan Development, Feasibility Study, Funding Sources, Legal Aspects, Innovation in Hospitality |
| BH5DMT04 | Event Management | Discipline Specific Elective | 4 | Event Planning Process, Budgeting & Logistics, Marketing & Sponsorship, Risk Management, Post-Event Evaluation |
| BH5DMT05 | Tourism Management | Discipline Specific Elective | 4 | Tourism Concepts, Tourist Behavior, Tourism Products, Sustainable Tourism, Destination Marketing |
| BH5CMP09 | Project Work | Project | 4 | Topic Selection, Literature Review, Data Collection & Analysis, Report Writing, Presentation Skills |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BH6CMT22 | Financial Management in Hospitality | Core | 4 | Financial Forecasting, Working Capital Management, Capital Budgeting, Source of Finance, Financial Risk Management |
| BH6CMT23 | Strategic Management in Hospitality | Core | 4 | Strategic Analysis, Strategy Formulation, Strategy Implementation, Competitive Advantage, Organizational Change |
| BH6CMT24 | Total Quality Management in Hospitality | Core | 4 | Quality Concepts, Service Quality Models, Continuous Improvement, Customer Satisfaction, Quality Audits |
| BH6CMT25 | Management Information System in Hospitality | Core | 4 | PMS Systems, POS Systems, Database Management, Data Security, Emerging Technologies |
| BH6CMT26 | Project Work & Viva Voce | Project | 4 | Comprehensive Project Report, Viva Voce Examination, Research Findings, Industry Relevance, Presentation |
