B.Sc Hotel and Catering Management
B.Sc. Hotel Management and Tourism
 

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.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