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    B.Voc in Hospitality & Tourism MGMT

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    The document outlines the curriculum for a B.Voc in Hospitality & Tourism Management program offered at Mangalayatan University. The total credits required for completion is 158 credits over 6 semesters. The course structure includes general academic, skill development, and internship components. Some key courses covered are Functional English, Food Safety & Quality, Event Management, Restaurant Planning & Management, Bar Operations & Management, Tourism Business Economics, and Financial Management.

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    B.Voc in Hospitality & Tourism MGMT

    Uploaded by

    vikas__cc
    24 views6 pages
    The document outlines the curriculum for a B.Voc in Hospitality & Tourism Management program offered at Mangalayatan University. The total credits required for completion is 158 credits over 6 semesters. The course structure includes general academic, skill development, and internship components. Some key courses covered are Functional English, Food Safety & Quality, Event Management, Restaurant Planning & Management, Bar Operations & Management, Tourism Business Economics, and Financial Management.

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    B.Voc in Hospitality & Tourism Mgmt

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    The document outlines the curriculum for a B.Voc in Hospitality & Tourism Management program offered at Mangalayatan University. The total credits required for completion is 158 credits over 6 semesters. The course structure includes general academic, skill development, and internship components. Some key courses covered are Functional English, Food Safety & Quality, Event Management, Restaurant Planning & Management, Bar Operations & Management, Tourism Business Economics, and Financial Management.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views6 pages

    B.Voc in Hospitality & Tourism MGMT

    Uploaded by

    vikas__cc
    The document outlines the curriculum for a B.Voc in Hospitality & Tourism Management program offered at Mangalayatan University. The total credits required for completion is 158 credits over 6 semesters. The course structure includes general academic, skill development, and internship components. Some key courses covered are Functional English, Food Safety & Quality, Event Management, Restaurant Planning & Management, Bar Operations & Management, Tourism Business Economics, and Financial Management.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    Mangalayatan University

    Beswan, Aligarh- 202145

    Curriculum

    B.Voc in Hospitality & Tourism


    Management

    Institute of Vocational Studies

    2022
    Total Program Credits for B.Voc

    S.N. Semester Credits


    1 I 26
    2 II 26
    3 III 30
    4 IV 26
    5 V 26
    6 VI 24

    Total 158

    Induction Program

    Conduction of induction program as per UGC/Regulatory Body‘s guideline.


    Course Structure
    I – Year
    Semester-I

    S. No. Course Code Course Title Course Type Credits

    1 BVOHTM-101 Functional English General Academic Component 4


    General Academic Component 4
    2 BVOHTM-102 Business Economics
    Introduction to Tourism, Aviation 4
    3 BVOHTM-103 Skill Development Component
    & Hospitality
    4
    4 BVOHTM-104 Geography of Tourism Skill Development Component
    4
    5 BVOHTM-105 Food Safety & Quality Skill Development Component
    3
    6 BVOHTM-106 Geography of Tourism-Lab Skill Development Component

    7 BVOHTM-107
    Fundamentals of Food Skill Development Component
    3
    Production (Lab)
    Total Credits 26

    Semester-II

    S. No. Course Code Course Title Course Type Credits

    BVOHTM-201 General Academic


    1 Organisational Behavior Component
    4

    BVOHTM-202 General Academic 4


    2 Business Communication Component

    BVOHTM-203 Computer Application in General Academic 4


    3 Hospitality & Component
    Tourism
    BVOHTM-204 Skill Development 4
    4 Food Production operations Component
    BVOHTM-205 Food & Beverage Services 4
    Skill Development
    5 operations Component

    BVOHTM-206 Skill Development


    Food Production Operations(
    6 Component 3
    Lab)
    BVOHTM-207 Food & Beverage Services Skill Development
    7 Component 3
    operations (Lab)

    26
    Total Credits

    Exit Option- Diploma in Hospitality & Tourism Management


    Semester-III
    S.
    Course Code Course Title Course Type Credits
    No.
    BVOHTM-301 Introduction to Beverages
    1 General Academic Component 4

    BVOHTM-302 Event Management General Academic Component


    2 4

    BVOHTM-303 Food and beverage controls General Academic Component


    3 4

    BVOHTM-304 Health, Hygiene and Medical


    4 Protocols Skill Development Component 3

    BVOHTM-305 Tour Guiding & Interpretation


    5 Skill Development Component 3

    BVOHTM-306 Food and beverage controls-Lab Skill Development Component


    6 3

    BVOHTM-307  Health, Hygiene and Medical Skill Development Component


    7 Protocols-Lab 3

    BVOHTM-308 Skill Development Component


    8
    Internship Project-1 6

    Total Credits 30

    Semester-IV
    S.
    Credit
    No Course Code Course Title Course Type
    s
    .
    BVOHTM-
    General Academic
    1 401 Tourism Laws Component
    4

    BVOHTM- General Academic


    2 402
    Marketing Management Component 4

    BVOHTM- General Academic


    3 403 Entrepreneurship Development Component 4

    BVOHTM-
    Skill Development
    4 404 Restaurant planning and management Component
    4

    BVOHTM-
    5 405
    Bar operations and management Skill Development
    4
    Component
    BVOHTM- Skill Development
    6
    Restaurant planning and management- 3
    406 Component
    Lab
    BVOHTM- Skill Development
    7
    407 Bar operations and management-lab Component
    3
    Total Credits 26

    Exit Option-Advance Diploma in Hospitality & Tourism Management

    III – Year
    Semester-V

    S.
    Course Code Course Title Course Type Credits
    No.
    BVOHTM-501 General Academic
    1 Tourism Business Economics 4
    Component
    BVOHTM-502 General Academic
    2 Financial Management Component 4

    BVOHTM-503 General Academic


    3 Component 4
    Production Management
    BVOHTM-504 General Academic
    4 Hotel Accountancy Component
    4
    BVOHTM-505 Skill Development
    5 Food & Beverage Service - II Component
    4
    BVOHTM-506 Skill Development
    6 Food & Beverage Service – II-Lab Component 3

    BVOHTM-507 Skill Development


    Fundamentals of Hospitality Component
    7 3
    Management

    Total Credits 26

    Semester-VI

    S.
    Course Code Course Title Course Type Credits
    No.
    BVOHTM-501 Basics of Front Office Operations General Academic
    1 4
    Component
    BVOHTM-502 General Academic
    2
    Food & Beverage Service - III Component 4

    BVOHTM-503 Airline industry, ticketing and fare General Academic


    3 Component 4
    construction

    BVOHTM-504 Food & Beverage Service – III-Lab Skill Development


    4 3
    Component
    BVOHTM-505 Tourism Planning Skill Development
    5 3
    Component
    Skill Development
    Component
    6 BVOHTM-607 Project Report, Viva-voce 6

    Total Credits 24

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