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B-SC-CATERING-HOTEL-MANAGEMENT in General at Vellore Institute of Technology
Vellore, Tamil Nadu
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About the Specialization
What is General at Vellore Institute of Technology Vellore?
This B.Sc (Catering & Hotel Management) program at Vellore Institute of Technology, Vellore, focuses on developing skilled professionals for the dynamic hospitality sector. This comprehensive program blends theoretical knowledge with practical expertise across culinary arts, food and beverage service, and accommodation operations, directly addressing the growing demand for trained personnel in India''''s expanding hotel and tourism industry. It emphasizes operational excellence and managerial skills.
Who Should Apply?
This program is ideal for enthusiastic fresh graduates seeking a robust entry into the hospitality industry in India. It also suits individuals with a passion for service, culinary arts, or hotel operations who wish to formalize their skills with a recognized degree. Career changers looking to transition into a fast-paced and rewarding industry, as well as those aiming to start their own hospitality ventures, will find the curriculum beneficial.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as hotel managers, F&B managers, chefs, front office executives, and event managers in luxury hotels, resorts, and cruise lines. Entry-level salaries typically range from INR 2.5 to 4.5 lakhs annually, with significant growth potential up to INR 10-15 lakhs or more for experienced professionals in managerial positions within leading Indian and international hospitality brands.
Student Success Practices
Foundation Stage
Master Foundational Operational Skills- (Semester 1-2)
Actively participate in all practical lab sessions for Culinary Arts, F&B Service, and Accommodation. Practice knife skills, basic cooking methods, table setting, and front office procedures diligently. Seek feedback from lab instructors to refine techniques.
Tools & Resources
University''''s dedicated training kitchens, mock restaurants and guest rooms, YouTube tutorials for specific techniques, industry blogs
Career Connection
Builds the essential hands-on proficiency required for entry-level roles and sets a strong base for industrial training, making students job-ready for operational positions.
Develop Strong Communication and Professional Etiquette- (Semester 1-2)
Focus on improving both verbal and written communication skills, especially business correspondence. Practice professional etiquette in interactions with peers and faculty, mimicking guest interactions. Utilize foreign language courses to gain an edge.
Tools & Resources
Business Communication courses, Toastmasters club (if available), English language learning apps, peer feedback sessions
Career Connection
Excellent communication and polished etiquette are paramount in hospitality, directly impacting guest satisfaction, career progression, and interview success for roles like front office or guest relations.
Engage in Early Industry Immersion- (Semester 1-2)
Attend guest lectures by industry professionals, participate in workshops, and visit local hotels or restaurants to observe operations. Network with senior students who have completed industrial training to understand industry expectations.
Tools & Resources
VIT career services events, industry newsletters, LinkedIn, local hotel association events
Career Connection
Provides early exposure to the industry''''s realities, helping students align their learning with industry demands and build initial professional contacts.
Intermediate Stage
Excel in Industrial Training (Internship)- (Semester 4 (Primary), preparation in Semester 3)
Treat the compulsory industrial training as a real job. Be proactive, seek diverse departmental exposure, and maintain a professional attitude. Document learnings meticulously and actively seek mentorship from senior staff.
Tools & Resources
Industrial training report guidelines, company HR contacts, VIT faculty coordinators
Career Connection
Industrial training is crucial for securing pre-placement offers and gaining invaluable practical experience. Strong performance often leads to direct job offers or glowing recommendations.
Cultivate Specialization and Managerial Acumen- (Semester 3 & 5)
Identify areas of interest (e.g., F&B, Rooms Division, Marketing) and delve deeper through elective choices and self-study. Focus on understanding the management principles and financial aspects of hotel operations.
Tools & Resources
Advanced subject textbooks, hospitality management journals, online courses (Coursera, edX) related to specific areas, industry case studies
Career Connection
Helps in developing a niche, preparing for specific departmental roles, and provides a foundation for future managerial responsibilities, making graduates more competitive for specialized positions.
Network Proactively and Participate in Competitions- (Semester 3-5)
Attend hospitality conferences, career fairs, and alumni events. Actively participate in inter-college hospitality competitions, quizzes, and events to test skills and build a professional network beyond the campus.
Tools & Resources
VIT alumni network, industry trade shows (e.g., AAHAR International Food & Hospitality Fair), LinkedIn
Career Connection
Expands professional contacts, leads to mentorship opportunities, and enhances resume value through competitive achievements, improving visibility for placements.
Advanced Stage
Execute a High-Impact Final Project- (Semester 6)
Choose a project topic that addresses a real-world hospitality challenge or explores an innovative solution. Conduct thorough research, apply learned methodologies, and develop a comprehensive report and presentation.
Tools & Resources
Research Methodology knowledge, VIT library resources, industry contacts for data, statistical software (if applicable)
Career Connection
Demonstrates problem-solving skills, critical thinking, and research capabilities, which are highly valued by employers for management trainee programs and strategic roles.
Master Interview and Placement Strategies- (Semester 6)
Engage in mock interviews, group discussions, and resume-building workshops offered by the career services. Research target companies thoroughly and prepare for technical, behavioral, and situational questions specific to the hospitality sector.
Tools & Resources
VIT Placement Cell, career counseling services, online interview platforms, company websites
Career Connection
Direct preparation for securing placements in top hospitality brands, ensuring students are confident and well-equipped for the rigorous recruitment process.
Develop Leadership and Ethical Decision-Making- (Semester 6)
Take on leadership roles in student organizations or college events. Study hospitality law and ethics thoroughly to understand responsible management. Practice ethical decision-making in case studies and group discussions.
Tools & Resources
Hospitality Law & Ethics coursework, leadership development workshops, industry association guidelines
Career Connection
Prepares graduates for leadership positions, emphasizing integrity and legal compliance, crucial for long-term career growth and becoming responsible industry professionals.
Program Structure and Curriculum
Eligibility:
- No eligibility criteria specified
Duration: 6 semesters / 3 years
Credits: 140 Credits
Assessment: Assessment pattern not specified
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM1001 | Culinary Arts I | Core | 3 | Basic Cookery Methods, Kitchen Operations, Knife Skills, Food Safety and Hygiene, Cereals and Pulses |
| HM1002 | Food & Beverage Service I | Core | 3 | Restaurant Operations, Types of Service, Table Setup, Non-alcoholic Beverages, Guest Relations |
| HM1003 | Accommodation Operations I | Core | 3 | Front Office Operations, Housekeeping Basics, Room Types, Reservation Systems, Guest Cycle |
| HM1004 | Principles of Management | Core | 3 | Management Functions, Organizational Structures, Motivation Theories, Leadership Styles, Decision Making |
| HM1005 | Business Communication I | Core | 3 | Verbal and Non-Verbal Communication, Written Communication, Business Correspondence, Presentation Skills, Interpersonal Skills |
| HM1006 | Food Science & Nutrition | Core | 3 | Macronutrients, Micronutrients, Balanced Diet, Food Preservation, Nutritional Requirements |
| HM1007 | Foreign Language | Core | 2 | Basic Grammar, Vocabulary, Conversational Phrases, Cultural Aspects, Greetings |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM1008 | Culinary Arts II | Core | 3 | Advanced Cookery, International Cuisines, Menu Planning, Garde Manger, Meat and Poultry Cookery |
| HM1009 | Food & Beverage Service II | Core | 3 | Bar Operations, Wine and Spirits Knowledge, Beverage Control, Special Event Service, Customer Psychology |
| HM1010 | Accommodation Operations II | Core | 3 | Housekeeping Management, Laundry Operations, Guest Services, Maintenance Coordination, Interior Decoration Basics |
| HM1011 | Hotel Engineering | Core | 3 | HVAC Systems, Electrical Systems, Plumbing and Sanitation, Safety and Security Systems, Energy Management |
| HM1012 | Human Resource Management | Core | 3 | HR Planning, Recruitment and Selection, Training and Development, Performance Appraisal, Employee Relations |
| HM1013 | Environmental Studies | Core | 3 | Ecosystems, Pollution Types, Waste Management, Sustainable Practices, Environmental Legislation |
| HM1014 | Business Communication II | Core | 3 | Advanced Written Communication, Report Writing, Negotiation Skills, Cross-cultural Communication, Public Speaking |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM2001 | Culinary Arts III | Core | 3 | Bakery and Confectionery, Indian Regional Cuisines, Quantity Food Production, Food Styling, Patisserie Techniques |
| HM2002 | Food & Beverage Service III | Core | 3 | Advanced Wine Knowledge, Mixology, Speciality Restaurants, Banquet Management, Service Quality Standards |
| HM2003 | Accommodation Operations III | Core | 3 | Property Management Systems, Revenue Management in Rooms, Guest Relations Management, Security and Loss Prevention, Facility Management Principles |
| HM2004 | Front Office Management | Core | 3 | Front Office Cycle, Reservation and Registration, Bell Desk Operations, Concierge Services, Guest Feedback Systems |
| HM2005 | Hotel Financial Management | Core | 3 | Accounting Principles, Budgeting and Forecasting, Financial Statements Analysis, Cost Control Measures, Revenue Analysis |
| HM2006 | Marketing for Hospitality | Core | 3 | Marketing Mix for Hospitality, Market Segmentation, Branding Strategies, Digital Marketing in Hotels, Sales Strategies |
| HM2007 | Open Elective I | Elective | 3 | Topics based on chosen elective |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM2008 | Industrial Training | Core / Practical | 12 | Practical Operations in Hotels, Industry Exposure, Skill Application, Professional Conduct, Departmental Rotations |
| HM2009 | Open Elective II | Elective | 3 | Topics based on chosen elective |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM3001 | Advanced Food & Beverage Management | Core | 3 | F&B Cost Control, Menu Engineering, Restaurant Layout and Design, Culinary Trends, Food Safety Standards |
| HM3002 | Strategic Management for Hospitality | Core | 3 | Strategic Planning, Competitive Advantage, SWOT Analysis, Corporate Social Responsibility, Global Hospitality Trends |
| HM3003 | Entrepreneurship in Hospitality | Core | 3 | Business Plan Development, Funding and Venture Capital, Startup Ecosystem, Risk Management, Legal Aspects of Business |
| HM3004 | Research Methodology | Core | 3 | Research Design, Data Collection Techniques, Statistical Analysis, Report Writing, Ethics in Research |
| HM3005 | Open Elective III | Elective | 3 | Topics based on chosen elective |
| HM3006 | Department Elective I | Elective | 3 | Topics based on chosen elective |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM3007 | Project Work | Project | 6 | Problem Identification, Research Application, Project Planning, Data Analysis and Interpretation, Presentation and Report Writing |
| HM3008 | Facility Planning & Management | Core | 3 | Design Considerations, Space Planning, Maintenance Management, Sustainability in Facilities, Safety and Security Systems |
| HM3009 | Hospitality Law & Ethics | Core | 3 | Legal Framework for Hospitality, Consumer Protection Laws, Contracts and Agreements, Licensing and Regulations, Ethical Practices in Hospitality |
| HM3010 | Revenue Management & Distribution | Core | 3 | Demand Forecasting, Pricing Strategies, Channel Management, Market Segmentation, Yield Management |
| HM3011 | Open Elective IV | Elective | 3 | Topics based on chosen elective |
| HM3012 | Department Elective II | Elective | 3 | Topics based on chosen elective |
