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B.Voc Catering Technology & Hotel Management

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B.voc In Catering Technology
And Hotel Management


  • Ist Semester
  • English for hospitality professionals
  • Priniciples and practice of hospitality
  • Environmental Studies
  • Fundamentals to business management
  • Food production - 1
  • F&B Service (THC/Q0307)
  • II Semester
  • Fundmentals of IT
  • Food production - 1
  • Communicative english
  • Introduction to strtegic leadership
  • Literature survey (e.g culture & food)
  • Basic computer lab
  • Airline Reservation (AAS/QO302)
  • III Semester
  • Fundamentals of accounting
  • F&B Service -1
  • House keeping-1
  • International business environment
  • Organizational study
  • F&B Service lab-1
  • House keeping executive(THC/Q0208)


  • IV Semester
  • Front Office Management
  • Food and nutrition
  • House keeping-2
  • Ethics and Values
  • Food & Nutrition lab-1
  • House keeping lab-1
  • House keeping executive(THC/Q0208)
  • V Semester
  • Food production - 2
  • Bakery & Confectionary
  • Food safety & Legal issues
  • Regulations releted to hospitality sector
  • Entrepreneurship project/internship
  • House keeping executive(THC/Q0208)
  • VI Semester
  • F&B Service - 2
  • Regional & international cuisines
  • Advanced cookery
  • Digital marketing
  • Food production lab- 1
  • F&B Service lab-2
  • Internship Final project



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