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B.Voc (Hospitality Management)

program-details

B. Voc (Hospitality & Tourism Management) is a skill-based three-year undergraduate program designed to equip students with practical knowledge and industry-specific skills in the hospitality and tourism sectors. The course covers areas such as hotel management, tourism planning, travel operations, event management, and customer service. With a focus on hands-on training, internships, and industry exposure, the program prepares students for various roles in hotels, tourism agencies, travel companies, and related fields. It emphasizes employability and prepares students for dynamic careers in the hospitality and tourism industry.

eligibility criteria

10+2 or equivalent in any stream with English as a compulsory subject from a recognized board/University and having atleast 50% marks.

Admission criteria

Merit in CT-SET, subject to fulfilling eligibility criteria.

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fees

Details

Amount

Programme Fees (per Semester)

₹35000

Examination Fees

₹3000

International Programme Fees (per Year)

Not Applicable

Programme Outcomes

  1. Exhibit a strong understanding of key concepts in hospitality, tourism management, and related industries, applying theoretical knowledge to real-world situations.
  2. Gain hands-on experience in hotel operations, travel services, event management, and customer interaction, ensuring readiness for the workforce.
  3. Develop skills to manage time efficiently, ensuring smooth operations in hospitality and tourism-related businesses.
  4. Demonstrate the ability to work effectively in teams and lead tasks in dynamic environments within hospitality and tourism sectors.
  5. Communicate effectively in a multicultural environment of hospitality & tourism industry.
  6. Creatively solve daily challenges in the workplace with professional competence
     

Programme Specific Outcomes

  1. Demonstrate the ability to apply industry-specific knowledge and skills in hospitality operations, travel management, and tourism services, ensuring effective handling of real-world challenges.
  2. Manage and supervise hotel operations, food and beverage services, and customer relations, ensuring high standards of service delivery and guest satisfaction.
  3. promote sustainable practices within the tourism and hospitality industries, incorporating environmental, social and economic considerations in planning and operations.
  4. Effectively utilize modern technology tools and systems, to enhance operational efficiency and customer experience in the hospitality and tourism sectors.