B.Voc Hospitality Management
Courses of study Three -years (Six semester), B. Voc programme in Hotel Management under UGC, dibrugarh university.
SUBJECT DETAILS :- Front office, Food & Beverage service, Housekeeping, Food Production, Computer, English.
ELIGIBILITY FOR ADMISSION :- A HS passed or a degree passed students from the Assam Higher Secondary Education council, or any recognized board may apply for admission. However, applicant must secure at least 50% marks in the subject in which he or she desires to take honours.
All the subjects are compulsory for each of the students.
Mr. Nashif Azadul Zaman
Assistant Professor
BSc in Hospitality & Hotel Administration
Designation : Assistant Professor
Course : Hospitality Management
E-Mail : nashifzaman1@gmail.com
| Learning outcome of core subjects
Food and Beverage service:
Develop general knowledge on the origins and development of food service in hotels, restaurants, and institutions. Describe the economic impact of the F&B industry. Learn about the various types of services, equipment, furniture and service items.
Front Office:
Explain that the primary function of front office staff is to coordinate guest services, and review basic front office functions and responsibilities that allow staff to meet guest standards. Describe how a front office department in a small, large, and mega hotel may be organized.
Accommodation Operation:
Learn about rooms division, operations and management. Learn about the guest needs, in terms of the facilities and services offered. Learn the aspects of the relationship between the rooms division and other departments within a lodging operation.
Food production:
To familiarize the students with the theory and practice of kitchen operations. The student will gain knowledge of kitchen terminology, equipment use and the basic techniques of food preparation
Programme Specific Outcome of Hospitality Management:
The Programme offers a B.Voc degree in Hospitality Management. Upon completion of the degree requirements, students will be able To interpret the fundamental principles of essential hospitality and tourism business functions, To demonstrate professional behavior and competencies in customer service, To develop a range of leadership skills and abilities such as motivating others, leading changes, and resolving conflict, To communicate effectively in oral and written communication, To analyze and solve problems, using appropriate tools and technology, To recognize the challenges and opportunities of working effectively with people in a diverse environment.
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