Course Detail | BDS Educational Group

Program Overview

Hotel Management and Catering Science

About

The B.Voc in Hotel Management & Catering Science at Guru Kashi University is designed to equip students with a comprehensive understanding of hospitality management, covering areas such as event planning, guest services, and food and beverage operations. The curriculum focuses on delivering excellence in customer service and operational efficiency, preparing graduates for successful management roles in the hospitality and food service industries through hands-on training and industry knowledge.

Operational Expertise: Develop skills in managing daily hotel and catering operations, including housekeeping, food service, and front desk management.
Customer Service Excellence: Train students to effectively manage customer relations and deliver outstanding guest experiences.
Coordination & Management: Provide students with the tools to plan, coordinate, and execute events ranging from small gatherings to large celebrations.
Industry Knowledge: Offer a comprehensive understanding of industry standards, practices, and trends to enhance job readiness and professional success.

Program Structure

NSQF Level	Normal Duration	Exit Points/Awards
7	Six Semester	B.Voc Degree
6	Four Semester	Advanced Diploma
5	Two Semester	Diploma
4	One Semester	Certificate

Fees Details:

Program Fees: INR. 6000/- per semester
Registration Fee (one time): INR. 1000/-
Examination Fee: 1800/- per semester

Program Curriculum

Semester I

Course Code	Title of the Course	Credits
BVHC-101	Language :Communication English or French for Hotel Industry	6
BVHC-102	Beverages Management	7
BVHC-103	Front Office Management	7
BVHC-121	Practical of Front Office Management	10

Semester II

Course Code	Course Code Title of the Course	Credits
BVHC-201	Hotel Administration	6
BVHC-202	Tourism Management	7
BVHC-203	Housekeeping Management	7
BVHC-221	Practical of Housekeeping Management	10

Semester III

Course Code	Course Code Title of the Course	Credits
BVHC-301	Food & Beverages services	5
BVHC-302	Theory of Food Production	5
BVHC-321	Practical of Food & Beverages Services	10
BVHC-322	Practical of Food Production	10

Semester IV

Course Code	Course Code Title of the Course	Credits
BVHC-401	Food Safety & Microbiology	5
BVHC-402	Computer Application	5
BVHC-403	General Knowledge	5
BVHC- 404	Hospitality Technology	5
BVHC- 421	Food Safety & Microbiology Practical	10

Semester V

Course Code	Title of the Course	Credits
BVHC- 501	Hospitality Financial Management	5
BVHC- 502	Hotel Accounts	5
BVHC- 503	Hospitality Marketing	5
BVHC- 504	HRM & Hospitality Industry	5
BVHC- 521	Hospitality Financial Management Practical	10

Semester VI

Course Code	Title of the Course	Credits
BVHC- 601	Entrepreneurship Management	5
BVHC- 602	Environmental Studies	5
BVHC- 621	Industrial Training Report & Viva Voice of 90 days	20

Carer Opportunities

Hotel Management	Culinary Arts	Event Management
Food and Beverage Service	Catering Business	Corporate Catering and Cafeteria Management
Resort Management	Airline Catering	Healthcare Sector
Cruise Industry	Consultancy	Teaching and Training