B.Sc
Hotel and Catering Management
Madras University
Eligibility : HSC
First Year
Theory
1 Communicative English
2 Communicative French
3 Food Production & Patisserie –
4 Food & Beverage Service -
5 Front Office Operation-
6 Accommodation Operation-
7 Nutrition & Food Science
Practical
1 Food Production & Patisserie-
2 Food & Beverage Service
3 Front Office Operation-
4 Accommodation Operation-
Second Year
Theory
1 Food Production & Patisserie –
2 Food & Beverage Service - II
3 Hotel Engineering & Maintenance
4 Food & Beverage Management
5 Principles of Accounting
6 Environmental Studies
Practical
1 Food Production & Patisserie-II
2 Food & Beverage Service-II
3 Front Office Operation-II 3
4 Accommodation Operation-II
Final Year
Theory
1 Food Production & Patisserie – III
2 Food & Beverage Service - III
3 Front Operation - II
4 Marketing & Sales Management
5 Facility Planning
6 Accomodation Operation - II
7 Human Rights & Human Relation Education
Practical
1 Food Production & Patisserie-III
2 Food & Beverage Service-III
3 Industrial Exposure Training Report
4 Application of Computers
================
B.Sc.
Hotel Management
and Tourism
Annamalai University
Medium: English - Duration: 3 Years
Eligibility: A Pass in Pre-University/Higher Secondary Examination/II
Year Foundation Programme or an equivalent Examination.
LATERAL ENTRY TO II YEAR
B.Sc. Hotel Management and Tourism
Eligibility: Any DHMCT completed student can join directly to the II
Year.
First Year
1 Part - I : Business Tamil (or) Hindi (or) Hospitality French (or) Hotel
Law
2 Part - II : English : Prose and Usage
Part - III
3 Food and Beverages Services
4 Food Production and Patisserie
5 Front Office Management
6 Travel and Tourism Management
Second Year
7 Part - II : English Composition and Business Correspondence
Part - III :
8 Hospitality Accounts
9 Hospitality Sales & Marketing and Public Relations
10 Management of Ticketing and Fare
11 House Keeping Management and Room Maintenance
Final Year
12 Management Principles and Practice
13 Human Resource Management
14 Historical and Geographical Places of India
15 Catering Management and Menu Planning Techniques
16 Food and Beverage Management
17 Project Report
B.H.M (Bachelor of Hotel Management)
Dravidian University
Open University System
Under Open University System no formal education qualification is
prescribed. All school failures are admitted toB.H.M
(Bachelor of Hotel Management)
B.A./ B.Com.
B.F.A (Bachelor of Fine Arts)3
years course and MA two years in Dravidian University.
Need to appear
for eligibility test in Dravidian University .
Also read the details given under Tamil Nadu Open University
First year students will be allowed to join for second year whether they
appear for the exam or pass it or not. Similarly second year students will
be allowed to
register their name for final year degree course, irrespective of their
performance in Madras/Annamalai/MKU/MS/Alagappa Universities |
Eligibility: i) 18 years of
age as n 01-08-2008, ii) A
pass in the Eligibility test
of 10+2 standard.
Duration Three Years Course
)
First year
1.Food and Beverage
Production
2.Food and Beverage Service
3.Accomodation Operations
4.Front Office Operations
5 Communication Skills
6.LAB Food and Beverage
Productionpaper
7.LAB Food and
BeverageServicepaper
8.LAB Accomodation
Operationpaper
9.LAB Front Officepaper
10 LAB Project and Viva -
....................................................................
B.Sc. Hotel Management and Catering Science
Madurai Kamaraj
University
Eligibility: HSc .oe 3 yearsDiploma courses recognised by govt
A pass in (10+2) Higher Secondary Examinations, conducted by
Board of Higher Secondary Education, Tamil Nadu Government or equivalent
thereto. ( or ) 1.A pass in S.S.L.C. with any one of the following one year
certificate
course from a recognized Institution & Two years of Industry Experience in a
star Category Hotel.
a)Certificate Course in Food Production
b)Certificate Course in Food & Beverage Service
c)Certificate Course in Front Office Management
d)Certificate Course in House Keeping Management
e)Certificate Course in Bakery/ Confectionary
f)Any other certificate course related to Tourism / Hotel ndustries (or)
2.Any degree of this University or any other recognized University or
Any other similar examinations as equivalent thereto are eligible for admission
to the first year only.
First Year
1 Communicative English ( or) Communicative French for Hotel Industry
2 Front Office management (Theory)
3 House Keeping Management (Theory)
4 Hotel Administration(Theory House Keeping Management (Theory)
5 Tourism Management (Theory)
6. Front Office Management(Practical)
7 House Keeping Management(Practical)
Second Year
1. Food Production (Theory)
.2. Food & Beverage Service Theory)
3. Food Safety & Microbiology(Theory)
4. Computer Applications(Theory)
5.Food Production (Practical)
6 Food & Beverage Service (Practical)
Final Year
1 Food & Beverage Management Theory)
2.Hotel Accounts (Theory)
3 Hospitality Marketing (Theory)
4 Human Resource Management in Hospitality Industry (Theory)
5.Entrepreneurship Management (Theory)
6 Industrial Training
Report & Viva Voce
B. Sc. Hotel Management &
Tourism
.Periar University
Eligibility:-
+ 2 Pass
or its equivalent
Duration:- 3 Years
First Year
1
Hotel French
2
Communicative English
3
Room Division Management
4
Food and Beverage Operation
5
Computer Application in
Hospitality Industry –
6
Basic Culinary Arts and
Technique
7
Practical – I (Basic
Culinary Arts and Technique
8
Practical – II (Room
Division Management – I)
9
Practical – III (Food and
Beverage Operation – I)
Project
/Dissertation/Workshop
Report
Page 15 of 56
Second Year
1
Principles of Tourism
2
Hotel Accountancy
3
Basic Culinary Arts and
Technique -
4
Room Division Mnagement
5
Computer Application in
Hospitality Industry – II
6
Food and Beverage Operation
– II
7
Practical – IV (Basic
Culinary Arts and Technique
– II)
8
Practical – V (Food and
Beverage Operation – I)
9 Practical – VI (Computer
Application in Hospitality
Industry)
Final Year
1
Food Chemistry and Quality
Control
2
Advanced Culinary Arts and
Techniques
3
Food and Beverage Management
4
Travel and Tourism
Management
5
Human Resource Management
6
Hotel and Business Law
7
Personality Development
8
Entrepreneurship Development |
