Bachelor of Vocational Course in Hospitality & Tourism

Bachelor of Vocational Course in Hospitality & Tourism

Entry Year

2020

Qualification

B.Voc.

Duration

3 years

Overview

About the Program

The BHT program is a bachelor degree program in Commerce. The main objective of this program is to enable students to acquire knowledge and skills required by the industry and business sector. This program is a UGC sponsored vocational programme and approved by the Tourism & Hospitality Skill Council. They simultaneously offer skill training as per the National Skills Qualifications Framework (NSQF) under National Skill Development Corporation. It provides the right nurturing ground for students to pursue their ambitions. The curriculum facilitated by eminent faculty follows a contemporary take and emphasises on offering an overview to launch a career in the hospitality and tourism sector with ease. This ensures that our students acquire knowledge of quantitative, qualitative techniques as well as a thorough understanding of the field. Graduates of this degree will be able to demonstrate their skills in Business Communication, Tourism Management, and Tourism Economics, etc. The Curricular and Extracurricular activities are designed in a way to ensure that the students receive a holistic understanding through the curriculum.

Head of Department

Ms. Sneha N,
Assistant Professor, M.T.A, NET, (Ph.D.)

Vision

  • To produce young dynamic women graduates with empowerment, entrepreneurial skills ethics and values to excel and compete successfully in the competitive global environment of customer-oriented hospitality and service industry
  • To imbibe the concept - “CUSTOMER SERVICE WITH A SMILE” as our motto

Mission

  • We strive to achieve the overall development of the students with time management, values and professionalism through a desire to excel in the hospitality and service industry through teaching, interactive sessions, research and service.

Objectives

The Department of Travel and Tourism hopes to prepare the students for a fruitful career by availing job opportunities in a wide spectrum of Hospitality & Tourism Industry.

  • To equip them with the skills as per NSQF level
  • To enable the students to understand the micro and macro environment that affects the hospitality & tourism business
  • To encourage students to develop an analytical attitude and an integrated approach with Service to Customer as the motto
  • To equip students with the latest e-commerce skills
  • To give a hands-on experience through practical CRS training on Amadeus First Class Package Mundus
  • To enable subject specialization by providing elective subjects

Program Specifications

General Structure

The subjects are divided into two categories, the general component and skill components. Subjects without practical’s are called as the general component and subjects with practical’s are called as skill components.

The general component subjects will have 04 hours of theory paper and skill component subjects will have 03 hours of theory and 04 hours of practical’s. More weightage is given to practical’s in comparison to theory since it is a vocational course.

Students are required to take compulsory courses and elective courses. The compulsory courses are intended to cover the core tourism and hospitality subjects. They will equip the students to carry out professional tourism and allied activities in India and abroad. The elective courses will equip students with specialised skills from a tourism industry perspective.

The choice of options for electives offered will depend on the interest shown by students in the final year for fifth and sixth semesters which has to be chosen as a combination in pairs.
Both compulsory and elective courses are intended to develop professional approach and skill set.

Students can exit on the completion of the first year and will receive a Diploma Certificate with 60 credits. They can get re-admitted for the second year at a later date and exit on completing two years with 120 credits enabling them to get Advanced Diploma Certificate. Students will receive the Bachelor of Vocational Course in Hospitality and Tourism (BHT) degree on the successful completion of three years with 180 credits.

Eligibility

10+2 Pass with 60% marks Student must be proficient with General Knowledge and Current Affairs.

Note: Following are compulsory as per Bengaluru Central University for course completion

  • Students must undertake a compulsory Educational Tour to write the Tour Report in the first year. Students will not be allowed to take the supplementary practical exam in the following year without undertaking the educational tour organized by the Department of Travel & Tourism. An undertaking for the same will be collected from the students and parents.
  • Students must undertake 06 weeks Summer Internship after second year final exams and submit an Internship Report with a Certificate and Performance Appraisal given by the Organization. Students will not be allowed to take the supplementary practical exam in the following year without undertaking the internship program in tourism organizations for the specified period.
  • All students have to wear a uniform with blazers for the prescribed practical classes.

Testing and Evaluation

CONTINUOUS INTERNAL ASSESSMENT         50 Marks

END SEMESTER EXAMINATION                       50 Marks

END SEMESTER PRACTICAL EXAM      50 Marks

TOTAL                            150 Marks

Continuous Internal Assessment includes:  Attendance                   05 marks

Test         30 marks

Assignment/project     15 marks           

Total         50 marks

End Semester Theory Examination:  50 Marks - Two Hour Duration. 

End Semester Practical exam: 50 marks Batch-wise (Record/Report and Viva Voce)        

End semester theory paper will be divided into three parts- Section A, B and C.

Section A: It contains 06 questions and students answer any 04 questions (4x2=8 Marks) Section B: It contains 05 questions and students answer any 03 questions (3x4=12 Marks) Section C: It contains 05 questions and students answer any 03 questions (3x10=30 Marks)

Syllabus

(A) Course Matrix: BHT for Batch 2019

SEM

CODE

PAPER TITLE

Credits T+P

Marks

Marks

1.1

VHT1BC

Business Communication 1

03+00

100

 

1.2

VHT1C

Chinese/Spanish

03+00

100

 

1.3

VHT1TB

Tourism Business

02+06

150

 

1.4

VHT1TAO

Travel Agency Operations

02+06

150

 

1.5

VHT1TG1

Tourism Geography 1

02+06

150

650

 

 

 

 

 

 

2.1

VHT2BC

Business Communication 2

03+00

100

 

2.2

VHT2C

Chinese/Spanish

03+00

100

 

2.3

VHT2TG2

Tourism Geography 2

02+06

150

 

2.4

VHT2CSE

Customer Service & Etiquettes

02+06

150

 

2.5

VHT2EM

Event Management

02+06

150

650

 

 

 

 

 

 

3.1

VH3F

French

03+00

100

 

3.2

VH3FA

Fundamentals of Accountancy

03+00

100

 

3.3

VH3TO

Tour Operations

02+04

150

 

3.4

VH3TR1

Tourism Resources 1

02+04

150

 

3.5

VH3FOO

Front Office Operations

02+04

150

 

3.6

VH3ETR

Educational Tour Report

00+06

50

700

 

 

 

 

 

 

4.1

VH4F

French

03+00

100

 

4.2

VH4BTP

Banking Theory & Practice

03+00

100

 

4.3

VH4TM

Tour Management

02+04

150

 

4.4

VH4TR2

Tourism Resources 2

02+04

150

 

4.5

VH4TJ

Travel Journalism

02+04

150

 

4.6

VH4CRS

Amadeus CRS Training

00+06

50

700

 

 

 

 

 

 

5.1

VH5ME

Managerial Economics

03+00

100

 

5.2

VH5ST

Sustainable Tourism

03+00

100

 

5.3

VH5TM

Tourism Marketing

02+04

150

 

5.4

VH5TPR

Tourism Policy & Research

02+04

150

 

5.5A

VH5AS

Airport Services

02+04

150

 

5.5B

VH5FBC

Food & Beverage Control

02+04

150

 

5.6

VH5SIR

Summer Internship Report

00+06

100

750

 

 

 

 

 

 

6.1

VH6EDP

Entrepreneur Development Plan

03+00

100

 

6.2

VH6DM

Destination Management

03+00

100

 

6.3

VH6TA

Travel Automation

02+04

150

 

6.4

VH6OS

Organizational Skills

02+04

150

 

6.5A

VH6CM

Cargo Management

02+04

150

 

6.5B

VH6FBS

Food & Beverage Services

02+04

150

 

6.6

VH6TRP

Tourism Research Paper

00+06

100

750

*Each Semester students get 30 Credits (12 Theory +18 Practical’s)

(B) Course Matrix: BHT for Batch 2018

SEM

CODE

PAPER TITLE

Credits T+P

Marks

Marks

1.1

VHT1BC

Business Communication 1

03+00

100

 

1.2

VHT1C

Chinese

03+00

100

 

1.3

VHT1TB

Tourism Business

02+06

150

 

1.4

VHT1TAO

Travel Agency Operations

02+06

150

 

1.5

VHT1FS

Food Service

02+06

150

650

 

 

 

 

 

 

2.1

VHT2BC

Business Communication 2

03+00

100

 

2.2

VHT2C

Chinese

03+00

100

 

2.3

VHT2TG

Tourism Geography

02+06

150

 

2.4

VHT2CSE

Customer Service & Etiquettes

02+06

150

 

2.5

VHT2EM

Event Management

02+06

150

650

 

 

 

 

 

 

3.1

VH3F

French

03+00

100

 

3.2

VH3FA

Fundamentals of Accountancy

03+00

100

 

3.3

VH3TO

Tour Operations

02+04

150

 

3.4

VH3TR1

Tourism Resources 1

02+04

150

 

3.5

VH3FOO

Front Office Operations

02+04

150

 

3.6

VH3ETR

Educational Tour Report

00+06

50

700

 

 

 

 

 

 

4.1

VH4F

French

03+00

100

 

4.2

VH4BTP

Banking Theory & Practice

03+00

100

 

4.3

VH4TM

Tour Management

02+04

150

 

4.4

VH4TR2

Tourism Resources 2

02+04

150

 

4.5

VH4TJ

Travel Journalism

02+04

150

 

4.6

VH4CRS

Amadeus CRS Training

00+06

50

700

 

 

 

 

 

 

5.1

VH5ME

Managerial Economics

03+00

100

 

5.2

VH5ST

Sustainable Tourism

03+00

100

 

5.3

VH5TM

Tourism Marketing

02+04

150

 

5.4

VH5TPR

Tourism Policy & Research

02+04

150

 

5.5A

VH5AS

Airport Services

02+04

150

 

5.5B

VH5FBC

Food & Beverage Control

02+04

150

 

5.6

VH5SIR

Summer Internship Report

00+06

100

750

 

 

 

 

 

 

6.1

VH6EDP

Entrepreneur Development Plan

03+00

100

 

6.2

VH6DM

Destination Management

03+00

100

 

6.3

VH6TA

Travel Automation

02+04

150

 

6.4

VH6OS

Organizational Skills

02+04

150

 

6.5A

VH6CM

Cargo Management

02+04

150

 

6.5B

VH6FBS

Food & Beverage Services

02+04

150

 

6.6

VH6TRP

Tourism Research Paper

00+06

100

750

*Each Semester students get 30 Credits (12 Theory +18 Practicals)

(C) Course Matrix: BHT for Batch 2017

SEM

CODE

PAPER TITLE

Credits T+P

Marks

Marks

1.1

VHT1BC

Business Communication

03+00

100

 

1.2

VHT1C

Chinese

03+00

100

 

1.3

VHT1TB

Tourism Business

02+06

150

 

1.4

VHT1FS

Food Service

02+06

150

 

1.5

VHT1IT

Information Technology

02+06

150

650

 

 

 

 

 

 

2.1

VHT2BC

Business Communication

03+00

100

 

2.2

VHT2C

Chinese

03+00

100

 

2.3

VHT2HK

House Keeping

02+06

150

 

2.4

VHT2FO

Front Office

02+06

150

 

2.5

VHT2FA

Fundamentals of Accountancy

02+06

150

650

 

 

 

 

 

 

3.1

VH3SSC

Soft Skill Communications

03+00

100

 

3.2

VH3F

French

03+00

100

 

3.3

VH3TG

Tourism Geography

02+04

150

 

3.4

VH3EM

Event Management

02+04

150

 

3.5

VH3BIS

Banking & Insurance Services

02+04

150

 

3.6

VH3ETR

Educational Tour Report

00+06

50

700

 

 

 

 

 

 

4.1

VH4PD

Persona Development

03+00

100

 

4.2

VH4F

French

03+00

100

 

4.3

VH4TATO

Travel Agents and Tour Operators

02+04

150

 

4.4

VH4TD

Travel Documentation

02+04

150

 

4.5

VH4TJ

Travel Journalism

02+04

150

 

4.6

VH4CRS

Amadeus CRS Training

00+06

50

700

 

 

 

 

 

 

5.1

VH5ME

Managerial Economics

03+00

100

 

5.2

VH5ST

Sustainable Tourism

03+00

100

 

5.3

VH5TM

Tourism Marketing

02+04

150

 

5.4

VH5TPR

Tourism Policy & Research

02+04

150

 

5.5A

VH5AS

Airport Services

02+04

150

 

5.5B

VH5FBC

Food & Beverage Control

02+04

150

 

5.6

VH5SIR

Summer Internship Report

00+06

100

750

 

 

 

 

 

 

6.1

VH6EDP

Entrepreneur Development Plan

03+00

100

 

6.2

VH6DM

Destination Management

03+00

100

 

6.3

VH6TA

Travel Automation

02+04

150

 

6.4

VH6OS

Organizational Skills

02+04

150

 

6.5A

VH6CM

Cargo Management

02+04

150

 

6.5B

VH6FBS

Food & Beverage Services

02+04

150

 

6.6

VH6TRP

Tourism Research Paper

00+06

100

750

*Each Semester students get 30 Credits (12 Theory +18 Practical’s)

Careers and Highlights

Students opt for various job profiles in the tourism and hospitality industry such as hotels, aviation, cargo, event management, travel agents and tour operators and other allied sectors.

Overview

Overview

About the Program

The BHT program is a bachelor degree program in Commerce. The main objective of this program is to enable students to acquire knowledge and skills required by the industry and business sector. This program is a UGC sponsored vocational programme and approved by the Tourism & Hospitality Skill Council. They simultaneously offer skill training as per the National Skills Qualifications Framework (NSQF) under National Skill Development Corporation. It provides the right nurturing ground for students to pursue their ambitions. The curriculum facilitated by eminent faculty follows a contemporary take and emphasises on offering an overview to launch a career in the hospitality and tourism sector with ease. This ensures that our students acquire knowledge of quantitative, qualitative techniques as well as a thorough understanding of the field. Graduates of this degree will be able to demonstrate their skills in Business Communication, Tourism Management, and Tourism Economics, etc. The Curricular and Extracurricular activities are designed in a way to ensure that the students receive a holistic understanding through the curriculum.

Head of Department

Ms. Sneha N,
Assistant Professor, M.T.A, NET, (Ph.D.)

Vision

  • To produce young dynamic women graduates with empowerment, entrepreneurial skills ethics and values to excel and compete successfully in the competitive global environment of customer-oriented hospitality and service industry
  • To imbibe the concept - “CUSTOMER SERVICE WITH A SMILE” as our motto

Mission

  • We strive to achieve the overall development of the students with time management, values and professionalism through a desire to excel in the hospitality and service industry through teaching, interactive sessions, research and service.

Objectives

The Department of Travel and Tourism hopes to prepare the students for a fruitful career by availing job opportunities in a wide spectrum of Hospitality & Tourism Industry.

  • To equip them with the skills as per NSQF level
  • To enable the students to understand the micro and macro environment that affects the hospitality & tourism business
  • To encourage students to develop an analytical attitude and an integrated approach with Service to Customer as the motto
  • To equip students with the latest e-commerce skills
  • To give a hands-on experience through practical CRS training on Amadeus First Class Package Mundus
  • To enable subject specialization by providing elective subjects
Program Specifications

Program Specifications

General Structure

The subjects are divided into two categories, the general component and skill components. Subjects without practical’s are called as the general component and subjects with practical’s are called as skill components.

The general component subjects will have 04 hours of theory paper and skill component subjects will have 03 hours of theory and 04 hours of practical’s. More weightage is given to practical’s in comparison to theory since it is a vocational course.

Students are required to take compulsory courses and elective courses. The compulsory courses are intended to cover the core tourism and hospitality subjects. They will equip the students to carry out professional tourism and allied activities in India and abroad. The elective courses will equip students with specialised skills from a tourism industry perspective.

The choice of options for electives offered will depend on the interest shown by students in the final year for fifth and sixth semesters which has to be chosen as a combination in pairs.
Both compulsory and elective courses are intended to develop professional approach and skill set.

Students can exit on the completion of the first year and will receive a Diploma Certificate with 60 credits. They can get re-admitted for the second year at a later date and exit on completing two years with 120 credits enabling them to get Advanced Diploma Certificate. Students will receive the Bachelor of Vocational Course in Hospitality and Tourism (BHT) degree on the successful completion of three years with 180 credits.

Eligibility

10+2 Pass with 60% marks Student must be proficient with General Knowledge and Current Affairs.

Note: Following are compulsory as per Bengaluru Central University for course completion

  • Students must undertake a compulsory Educational Tour to write the Tour Report in the first year. Students will not be allowed to take the supplementary practical exam in the following year without undertaking the educational tour organized by the Department of Travel & Tourism. An undertaking for the same will be collected from the students and parents.
  • Students must undertake 06 weeks Summer Internship after second year final exams and submit an Internship Report with a Certificate and Performance Appraisal given by the Organization. Students will not be allowed to take the supplementary practical exam in the following year without undertaking the internship program in tourism organizations for the specified period.
  • All students have to wear a uniform with blazers for the prescribed practical classes.

Testing and Evaluation

CONTINUOUS INTERNAL ASSESSMENT         50 Marks

END SEMESTER EXAMINATION                       50 Marks

END SEMESTER PRACTICAL EXAM      50 Marks

TOTAL                            150 Marks

Continuous Internal Assessment includes:  Attendance                   05 marks

Test         30 marks

Assignment/project     15 marks           

Total         50 marks

End Semester Theory Examination:  50 Marks - Two Hour Duration. 

End Semester Practical exam: 50 marks Batch-wise (Record/Report and Viva Voce)        

End semester theory paper will be divided into three parts- Section A, B and C.

Section A: It contains 06 questions and students answer any 04 questions (4x2=8 Marks) Section B: It contains 05 questions and students answer any 03 questions (3x4=12 Marks) Section C: It contains 05 questions and students answer any 03 questions (3x10=30 Marks)

Syllabus

Syllabus

(A) Course Matrix: BHT for Batch 2019

SEM

CODE

PAPER TITLE

Credits T+P

Marks

Marks

1.1

VHT1BC

Business Communication 1

03+00

100

 

1.2

VHT1C

Chinese/Spanish

03+00

100

 

1.3

VHT1TB

Tourism Business

02+06

150

 

1.4

VHT1TAO

Travel Agency Operations

02+06

150

 

1.5

VHT1TG1

Tourism Geography 1

02+06

150

650

 

 

 

 

 

 

2.1

VHT2BC

Business Communication 2

03+00

100

 

2.2

VHT2C

Chinese/Spanish

03+00

100

 

2.3

VHT2TG2

Tourism Geography 2

02+06

150

 

2.4

VHT2CSE

Customer Service & Etiquettes

02+06

150

 

2.5

VHT2EM

Event Management

02+06

150

650

 

 

 

 

 

 

3.1

VH3F

French

03+00

100

 

3.2

VH3FA

Fundamentals of Accountancy

03+00

100

 

3.3

VH3TO

Tour Operations

02+04

150

 

3.4

VH3TR1

Tourism Resources 1

02+04

150

 

3.5

VH3FOO

Front Office Operations

02+04

150

 

3.6

VH3ETR

Educational Tour Report

00+06

50

700

 

 

 

 

 

 

4.1

VH4F

French

03+00

100

 

4.2

VH4BTP

Banking Theory & Practice

03+00

100

 

4.3

VH4TM

Tour Management

02+04

150

 

4.4

VH4TR2

Tourism Resources 2

02+04

150

 

4.5

VH4TJ

Travel Journalism

02+04

150

 

4.6

VH4CRS

Amadeus CRS Training

00+06

50

700

 

 

 

 

 

 

5.1

VH5ME

Managerial Economics

03+00

100

 

5.2

VH5ST

Sustainable Tourism

03+00

100

 

5.3

VH5TM

Tourism Marketing

02+04

150

 

5.4

VH5TPR

Tourism Policy & Research

02+04

150

 

5.5A

VH5AS

Airport Services

02+04

150

 

5.5B

VH5FBC

Food & Beverage Control

02+04

150

 

5.6

VH5SIR

Summer Internship Report

00+06

100

750

 

 

 

 

 

 

6.1

VH6EDP

Entrepreneur Development Plan

03+00

100

 

6.2

VH6DM

Destination Management

03+00

100

 

6.3

VH6TA

Travel Automation

02+04

150

 

6.4

VH6OS

Organizational Skills

02+04

150

 

6.5A

VH6CM

Cargo Management

02+04

150

 

6.5B

VH6FBS

Food & Beverage Services

02+04

150

 

6.6

VH6TRP

Tourism Research Paper

00+06

100

750

*Each Semester students get 30 Credits (12 Theory +18 Practical’s)

(B) Course Matrix: BHT for Batch 2018

SEM

CODE

PAPER TITLE

Credits T+P

Marks

Marks

1.1

VHT1BC

Business Communication 1

03+00

100

 

1.2

VHT1C

Chinese

03+00

100

 

1.3

VHT1TB

Tourism Business

02+06

150

 

1.4

VHT1TAO

Travel Agency Operations

02+06

150

 

1.5

VHT1FS

Food Service

02+06

150

650

 

 

 

 

 

 

2.1

VHT2BC

Business Communication 2

03+00

100

 

2.2

VHT2C

Chinese

03+00

100

 

2.3

VHT2TG

Tourism Geography

02+06

150

 

2.4

VHT2CSE

Customer Service & Etiquettes

02+06

150

 

2.5

VHT2EM

Event Management

02+06

150

650

 

 

 

 

 

 

3.1

VH3F

French

03+00

100

 

3.2

VH3FA

Fundamentals of Accountancy

03+00

100

 

3.3

VH3TO

Tour Operations

02+04

150

 

3.4

VH3TR1

Tourism Resources 1

02+04

150

 

3.5

VH3FOO

Front Office Operations

02+04

150

 

3.6

VH3ETR

Educational Tour Report

00+06

50

700

 

 

 

 

 

 

4.1

VH4F

French

03+00

100

 

4.2

VH4BTP

Banking Theory & Practice

03+00

100

 

4.3

VH4TM

Tour Management

02+04

150

 

4.4

VH4TR2

Tourism Resources 2

02+04

150

 

4.5

VH4TJ

Travel Journalism

02+04

150

 

4.6

VH4CRS

Amadeus CRS Training

00+06

50

700

 

 

 

 

 

 

5.1

VH5ME

Managerial Economics

03+00

100

 

5.2

VH5ST

Sustainable Tourism

03+00

100

 

5.3

VH5TM

Tourism Marketing

02+04

150

 

5.4

VH5TPR

Tourism Policy & Research

02+04

150

 

5.5A

VH5AS

Airport Services

02+04

150

 

5.5B

VH5FBC

Food & Beverage Control

02+04

150

 

5.6

VH5SIR

Summer Internship Report

00+06

100

750

 

 

 

 

 

 

6.1

VH6EDP

Entrepreneur Development Plan

03+00

100

 

6.2

VH6DM

Destination Management

03+00

100

 

6.3

VH6TA

Travel Automation

02+04

150

 

6.4

VH6OS

Organizational Skills

02+04

150

 

6.5A

VH6CM

Cargo Management

02+04

150

 

6.5B

VH6FBS

Food & Beverage Services

02+04

150

 

6.6

VH6TRP

Tourism Research Paper

00+06

100

750

*Each Semester students get 30 Credits (12 Theory +18 Practicals)

(C) Course Matrix: BHT for Batch 2017

SEM

CODE

PAPER TITLE

Credits T+P

Marks

Marks

1.1

VHT1BC

Business Communication

03+00

100

 

1.2

VHT1C

Chinese

03+00

100

 

1.3

VHT1TB

Tourism Business

02+06

150

 

1.4

VHT1FS

Food Service

02+06

150

 

1.5

VHT1IT

Information Technology

02+06

150

650

 

 

 

 

 

 

2.1

VHT2BC

Business Communication

03+00

100

 

2.2

VHT2C

Chinese

03+00

100

 

2.3

VHT2HK

House Keeping

02+06

150

 

2.4

VHT2FO

Front Office

02+06

150

 

2.5

VHT2FA

Fundamentals of Accountancy

02+06

150

650

 

 

 

 

 

 

3.1

VH3SSC

Soft Skill Communications

03+00

100

 

3.2

VH3F

French

03+00

100

 

3.3

VH3TG

Tourism Geography

02+04

150

 

3.4

VH3EM

Event Management

02+04

150

 

3.5

VH3BIS

Banking & Insurance Services

02+04

150

 

3.6

VH3ETR

Educational Tour Report

00+06

50

700

 

 

 

 

 

 

4.1

VH4PD

Persona Development

03+00

100

 

4.2

VH4F

French

03+00

100

 

4.3

VH4TATO

Travel Agents and Tour Operators

02+04

150

 

4.4

VH4TD

Travel Documentation

02+04

150

 

4.5

VH4TJ

Travel Journalism

02+04

150

 

4.6

VH4CRS

Amadeus CRS Training

00+06

50

700

 

 

 

 

 

 

5.1

VH5ME

Managerial Economics

03+00

100

 

5.2

VH5ST

Sustainable Tourism

03+00

100

 

5.3

VH5TM

Tourism Marketing

02+04

150

 

5.4

VH5TPR

Tourism Policy & Research

02+04

150

 

5.5A

VH5AS

Airport Services

02+04

150

 

5.5B

VH5FBC

Food & Beverage Control

02+04

150

 

5.6

VH5SIR

Summer Internship Report

00+06

100

750

 

 

 

 

 

 

6.1

VH6EDP

Entrepreneur Development Plan

03+00

100

 

6.2

VH6DM

Destination Management

03+00

100

 

6.3

VH6TA

Travel Automation

02+04

150

 

6.4

VH6OS

Organizational Skills

02+04

150

 

6.5A

VH6CM

Cargo Management

02+04

150

 

6.5B

VH6FBS

Food & Beverage Services

02+04

150

 

6.6

VH6TRP

Tourism Research Paper

00+06

100

750

*Each Semester students get 30 Credits (12 Theory +18 Practical’s)

Careers and Highlights

Careers and Highlights

Students opt for various job profiles in the tourism and hospitality industry such as hotels, aviation, cargo, event management, travel agents and tour operators and other allied sectors.