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B-SC in Hotel And Catering Management at VELS Institute of Science, Technology & Advanced Studies (VISTAS)
Chennai, Tamil Nadu
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About the Specialization
What is Hotel and Catering Management at VELS Institute of Science, Technology & Advanced Studies (VISTAS) Chennai?
This B.Sc Hotel and Catering Management program at Vels Institute of Science Technology and Advanced Studies focuses on equipping students with comprehensive knowledge and practical skills essential for a thriving career in the dynamic hospitality industry. It integrates theoretical learning with extensive hands-on training across key departments like food production, beverage service, front office, and accommodation operations, reflecting the significant demand for skilled professionals in India''''s booming tourism and hotel sector.
Who Should Apply?
This program is ideal for fresh 10+2 graduates with a passion for hospitality, customer service, and culinary arts, seeking a professional entry into the hotel industry. It also caters to individuals aiming to develop strong managerial and operational capabilities in various segments of the hospitality sector, including hotels, resorts, airlines, and cruise lines. No specific prerequisite background beyond academic qualification is required, fostering a diverse learning environment.
Why Choose This Course?
Graduates of this program can expect to pursue diverse career paths in India, including roles such as Management Trainees, Chefs, F&B Managers, Front Office Executives, and Housekeeping Supervisors in leading hotel chains. 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 positions. The curriculum aligns with international hospitality standards, enhancing global career prospects.
Student Success Practices
Foundation Stage
Immerse in Core Practical Skills- (Semester 1-2)
Actively participate in all practical sessions for Food Production, F&B Service, Front Office, and Accommodation Operations. Focus on mastering basic techniques like culinary cuts, table setting, check-in procedures, and bed making, as these form the bedrock of hospitality.
Tools & Resources
University''''s training kitchens, restaurants, front office labs, housekeeping labs, online culinary/service tutorial videos
Career Connection
Strong foundational practical skills are crucial for entry-level roles and internships, demonstrating immediate employability and efficiency.
Develop Professional Communication- (Semester 1-2)
Utilize Functional English and Professional Communication courses to enhance verbal and written communication, public speaking, and presentation skills. Engage in role-playing scenarios in practical classes to practice guest interaction and complaint handling effectively.
Tools & Resources
English language labs, Toastmasters International (if available locally), online resources for business communication
Career Connection
Excellent communication is paramount in hospitality for guest satisfaction, team coordination, and career advancement in a client-facing industry.
Build Industry Awareness through Observation- (Semester 1-2)
Beyond coursework, regularly read hospitality news, industry magazines, and follow leading hotel chains and industry personalities on professional platforms. Observe service standards and operational flows during personal visits to restaurants or hotels.
Tools & Resources
Hotelier India, Travel + Leisure, hospitality blogs, LinkedIn
Career Connection
Staying updated with industry trends and best practices is vital for informed decision-making and showcasing a genuine interest during interviews and future career growth.
Intermediate Stage
Excel in Industrial Exposure Training- (Semester 4)
Treat the mandatory Industrial Exposure Training (OJT/Internship in Semester 4, per syllabus) as a critical learning phase. Proactively seek diverse departmental experiences, maintain a professional attitude, ask questions, and build a network with industry professionals and peers. Document learnings diligently.
Tools & Resources
Internship report guidelines, LinkedIn for professional networking, departmental supervisors
Career Connection
This training is often the gateway to pre-placement offers or strong recommendations, directly impacting immediate employment opportunities and providing a realistic understanding of industry demands.
Specialise and Refine Managerial Concepts- (Semester 3-5)
As you delve into subjects like Food & Beverage Control, HR Management, and Marketing, actively apply these theoretical concepts to case studies and real-world scenarios. Identify your area of interest (e.g., culinary, F&B service, rooms division) and seek opportunities for deeper engagement.
Tools & Resources
Business case studies, industry reports, guest lectures from hotel managers, specialized workshops (if offered)
Career Connection
Developing a focused area of expertise combined with managerial understanding makes you a more valuable candidate for specialized roles and future leadership positions within the Indian hospitality market.
Leverage Technology and Software Skills- (Semester 3-5)
Master the use of Property Management Systems (PMS) and other relevant hospitality software covered in the Computer Application course. Seek additional training or certifications in specific hotel software widely used in the industry to enhance your technical proficiency.
Tools & Resources
Lab sessions for PMS, online tutorials for hotel software (e.g., Opera PMS, Fidelio), Microsoft Office suite
Career Connection
Proficiency in hotel technology is a critical skill for efficiency and data management, making graduates highly desirable in modern hotel operations and opening doors to IT-integrated roles.
Advanced Stage
Undertake a Comprehensive Project & Internship for Career Launch- (Semester 6)
Approach the final Internship and Project (Semester 6) with a strategic mindset. Choose a project topic that aligns with your career aspirations and offers practical solutions to industry challenges. Leverage the internship to secure a full-time role or build an exceptional professional network.
Tools & Resources
Faculty mentors, industry supervisors, research databases, university career services
Career Connection
These final experiences are direct bridges to employment. A well-executed project demonstrates analytical and problem-solving skills, while an outstanding internship can lead directly to job offers from top hospitality brands in India.
Develop Entrepreneurial Thinking and Leadership Skills- (Semester 5-6)
Engage deeply with Entrepreneurship Development, Management Principles, and Soft Skills courses. Participate in leadership workshops, student committees, or entrepreneurial competitions. Think critically about how to innovate and lead within the Indian hospitality landscape.
Tools & Resources
NPTEL courses on entrepreneurship, business plan competitions, industry leadership seminars
Career Connection
These skills are vital for assuming managerial roles, starting your own venture, or contributing to business growth in an ever-evolving market, distinguishing you as a proactive leader.
Refine Interview and Placement Preparedness- (Semester 5-6)
Actively participate in mock interviews, group discussions, and resume-building workshops organized by the university''''s placement cell. Research target companies and tailor your application materials to specific job requirements. Practice articulating your skills and experiences confidently.
Tools & Resources
University placement cell, online interview preparation platforms, career guides
Career Connection
Dedicated and focused placement preparation significantly increases your chances of securing desirable positions in top hotels and hospitality firms, ensuring a smooth transition from academics to professional life.
Program Structure and Curriculum
Eligibility:
- A Pass in Higher Secondary Examination (10+2) or equivalent with a minimum of 50% aggregate.
Duration: 3 years / 6 semesters
Credits: 174 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 231HM101 | Foundation Course in Food Production | Core | 4 | Introduction to Cookery, Basic Ingredients, Methods of Cooking, Stocks and Sauces, Soups and Salads |
| 231HM102 | Foundation Course in Food & Beverage Service | Core | 4 | Food and Beverage Service Operations, Menu Knowledge, Restaurant Layout, Service Equipment, Guest Handling |
| 231HM103 | Foundation Course in Front Office | Core | 4 | Hotel Industry Overview, Front Office Operations, Reservations, Reception Procedures, Guest Services |
| 231HM104 | Foundation Course in Accommodation Operation | Core | 4 | Housekeeping Operations, Hotel Linen and Uniform, Guest Room Cleaning, Laundry Operations, Pest Control |
| 231ES001 | Environmental Studies | Ability Enhancement Compulsory Course | 2 | Natural Resources, Ecosystems, Biodiversity, Environmental Pollution, Social Issues and Environment |
| 231FC101 | Functional English – I | Generic Elective | 2 | Basic English Grammar, Reading Comprehension, Spoken English, Letter Writing, Public Speaking |
| 231HM105 | Food Production Practical | Practical | 2 | Basic Cutting Techniques, Vegetable Preparation, Stocks, Soups, Egg Preparations |
| 231HM106 | Food & Beverage Service Practical | Practical | 2 | Table Setting, Tray Service, Serving Techniques, Beverage Service, Bar Operations |
| 231HM107 | Front Office Practical | Practical | 2 | Handling Reservations, Check-in and Check-out, Telephone Etiquette, Bell Desk Operations, Guest Relations |
| 231HM108 | Accommodation Operation Practical | Practical | 2 | Room Cleaning Procedures, Bed Making, Bathroom Cleaning, Housekeeping Tools, Laundry Process |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 231HM201 | Foundation Course in Food Production – II | Core | 4 | Indian Cuisine, Basic Pastry and Bakery, Convenience Foods, Hygiene and Safety, Menu Planning |
| 231HM202 | Foundation Course in Food & Beverage Service – II | Core | 4 | Different Types of Service, Alcoholic Beverages, Non-Alcoholic Beverages, Special Events, Beverage Control |
| 231HM203 | Foundation Course in Front Office – II | Core | 4 | Guest Accounting, Night Auditing, Communication Skills, Complaint Handling, Emergency Procedures |
| 231HM204 | Foundation Course in Accommodation Operation – II | Core | 4 | Interior Decoration, Flower Arrangement, Public Area Cleaning, Housekeeping Department Control, Uniform Room |
| 231FC201 | Functional English – II | Generic Elective | 2 | Advanced Grammar, Report Writing, Presentation Skills, Group Discussions, Resume Building |
| 231CM001 | Professional Communication | Ability Enhancement Compulsory Course | 2 | Communication Process, Verbal and Non-Verbal, Barriers to Communication, Business Correspondence, Digital Communication |
| 231HM205 | Food Production Practical – II | Practical | 2 | Basic Indian Cooking, Bakery Products, Confectionery, Cold Kitchen Preparations, Buffet Display |
| 231HM206 | Food & Beverage Service Practical – II | Practical | 2 | Flambé, Carving, Wine Service, Cocktail Preparation, Lounge Service |
| 231HM207 | Front Office Practical – II | Practical | 2 | Cash Handling, Check-out Procedures, Foreign Exchange, Guest Feedback, Telephone Systems |
| 231HM208 | Accommodation Operation Practical – II | Practical | 2 | Stain Removal, Laundry Equipment, Guest Room Safety, Budgeting in Housekeeping, Inventory Control |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 231HM301 | Food Production Operations | Core | 4 | Regional Indian Cuisines, International Cuisines, Garde Manger, Meat Fabrication, Cost Control |
| 231HM302 | Food & Beverage Service Operations | Core | 4 | Restaurant Management, Banqueting, Room Service, Bar Management, Beverage Cost Control |
| 231HM303 | Front Office Operations | Core | 4 | Sales and Marketing in Hotels, Yield Management, Revenue Management, Property Management Systems, Crisis Management |
| 231HM304 | Accommodation Operations | Core | 4 | Budgeting in Housekeeping, Space Management, Horticultural Management, Textile Knowledge, Security and Safety |
| 231FC301 | Computer Application in Hospitality Industry | Generic Elective | 2 | MS Office, Internet Usage, Hotel Software, Property Management Software (PMS), Data Management |
| 231AE001 | Value Education | Ability Enhancement Compulsory Course | 2 | Ethics, Moral Values, Human Rights, Professional Conduct, Social Responsibility |
| 231HM305 | Food Production Practical – III | Practical | 2 | Advanced Indian Dishes, International Dishes, Bakery and Confectionery Production, Cold Buffet Presentation, Specialized Equipment |
| 231HM306 | Food & Beverage Service Practical – III | Practical | 2 | Theme Parties, Outdoor Catering, Fine Dining Service, Spirit and Liqueur Knowledge, Beverage Inventory |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 231HM401 | Food and Beverage Control | Core | 4 | Food Costing, Beverage Costing, Inventory Control, Purchasing and Receiving, Menu Engineering |
| 231HM402 | Hospitality Marketing and Sales | Core | 4 | Marketing Mix, Market Research, Sales Strategies, Digital Marketing, Public Relations |
| 231HM403 | Human Resource Management in Hospitality | Core | 4 | Recruitment and Selection, Training and Development, Performance Appraisal, Motivation, Labour Laws |
| 231HM404 | Hotel Engineering and Maintenance | Core | 4 | Building Management Systems, HVAC, Electrical Systems, Water Management, Fire Safety |
| 231HM405 | Industrial Exposure Training | Practical | 2 | On-the-job training in various departments of a hotel, Practical skill development, Industry experience, Departmental Operations, Teamwork and Professionalism |
| 231HM406 | Food Production Practical – IV | Practical | 2 | Quantity Food Production, Advanced Garnishes, Bakery and Confectionery Skills, International Bread Making, Plating Techniques |
| 231HM407 | Food & Beverage Service Practical – IV | Practical | 2 | Event Planning, Special Occasion Service, Theme Restaurant Operations, Guest Feedback Analysis, Complaint Management |
| 231HM408 | Front Office and Accommodation Practical – IV | Practical | 2 | Property Management System (PMS) operations, Guest Cycle Management, Housekeeping Supervision, Linen and Laundry Management, Energy Conservation |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 231HM501 | Entrepreneurship Development in Hospitality | Core | 4 | Business Plan, Startup Funding, Legal Aspects, Marketing for Startups, Innovation in Hospitality |
| 231HM502 | Facility Planning and Management | Core | 4 | Design Considerations, Layout Planning, Project Management, Safety and Security, Waste Management |
| 231HM503 | Hotel Law | Core | 4 | Licensing, Consumer Protection Act, Food Safety Standards, Contract Law, Legal Liabilities |
| 231HM504 | Principles of Management | Core | 4 | Planning, Organizing, Staffing, Directing, Controlling |
| 231FC501 | Quantitative Aptitude | Generic Elective | 2 | Numerical Ability, Data Interpretation, Reasoning, Problem Solving, Logical Thinking |
| 231AE002 | Disaster Management | Ability Enhancement Compulsory Course | 2 | Types of Disasters, Disaster Preparedness, Mitigation, Response, Rehabilitation |
| 231HM505 | Food Production and Patisserie Practical – I | Practical | 2 | Regional and International Patisserie, Advanced Culinary Techniques, Buffet Decoration, New Menu Development, Quality Control |
| 231HM506 | F&B Service and Bar Practical – I | Practical | 2 | Mixology, Bar Inventory, Specialty Coffee and Tea, Responsible Alcohol Service, Customer Relationship Management |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 231HM601 | Food Production Management | Core | 4 | Kitchen Management, Menu Development, Quality Assurance, Food Trends, Supply Chain Management |
| 231HM602 | Food & Beverage Service Management | Core | 4 | Restaurant Operations, Event Management, Catering Management, Customer Satisfaction, Revenue Maximization |
| 231HM603 | Front Office Management | Core | 4 | Leadership, Team Management, Crisis Handling, Technology Integration, Guest Loyalty Programs |
| 231HM604 | Accommodation Operation Management | Core | 4 | Budgeting and Financial Control, Staff Supervision, Quality Standards, Sustainability Practices, Renovation Projects |
| 231SS001 | Internship | Practical | 10 | Hands-on industry experience across departments, Professional skill development, Real-world problem-solving, Operational efficiency, Customer service excellence |
| 231GE601 | Soft Skill – IV | Generic Elective | 2 | Leadership, Teamwork, Interpersonal Skills, Time Management, Stress Management |
| 231HM605 | Project | Project | 10 | Research Methodology, Data Analysis, Report Writing, Presentation Skills, Problem Identification and Solution |
| 231HM606 | Food Production & Patisserie Practical – III | Practical | 2 | Culinary Innovations, Regional and International Fusion Cuisine, Artisan Bread, Confectionery Artistry, Food Styling |
| 231HM607 | F&B Service & Bar Practical – III | Practical | 2 | Sommelier Skills, Advanced Bar Operations, Theme Event Planning, VIP Service Protocols, Complaint Resolution |
| 231HM608 | Front Office & IT Practical – III | Practical | 2 | Advanced PMS Operations, CRM, Revenue Management Software, Digital Check-in/Check-out, Cybersecurity in Hospitality |
| 231HM609 | Accommodation Operations & Laundry Practical – III | Practical | 2 | Advanced Housekeeping Technology, Sustainable Practices, Quality Audits, Inventory Optimization, Guest Experience Enhancement |
