B.Voc in Hotel Management
The University Grants Commission (UGC) has launched a scheme on skills development based higher education as part of college/university education, leading to Bachelor of Vocation (B.Voc.) Degree with multiple exits such as Diploma/Advanced Diploma under the NSQF. The B.Voc. programme is focused on universities and colleges providing undergraduate studies which would also incorporate specific job roles and their NOSs along with broad based general education. This would enable the graduates completing B.Voc. to make a meaningful participation in accelerating India’s economy by gaining appropriate employment, becoming entrepreneurs and creating appropriate knowledge.
In December 2011, Tata Institute of Social Sciences set up the School of Vocational Education (SVE) to provide immediate and definite interventions to improve the lives of the disadvantaged and marginalized youth, especially who are excluded by the formal school education system, through appropriate vocational training programmes. It has been set up with a vision of creating an ecosystem that would bring back the dignity of labour for blue collar streams of work and create sustainable sources of income. This project has been initiated under the aegis of All India Council for Technical Education (AICTE) proposed by the Ministry of HRD, Government of India.
The approach adopted by TISS-SVE is called the Work Integrated Training programme (WITP).
This Vocational Educational Programme is being implemented for the first time in India with a focus on job-specific skills rather than providing only a broad based education. The aim is to enable the students to learn the skill by engaging in on-the-job training at real shop floor of the industry/company along with classroom theoretical training. Through this “Earn while you Learn” approach model, the trainee may also earn a modest stipend during on-the-job duration of the course. Although, this is not mandatory for any institution, TISS-SVE strongly encourages the training partners to adopt this practice.
Journalism
• The programme consists a combination of Practical, Theory and Generic provided by TISS.
• The program is divided into 6 semesters; 2 semesters per year ; 1st year will be a Diploma, 2nd year will be Advanced Diploma & 3rd year will be a Degree.
• The program is a work integrated training which include on-the-job training (practical) for 4 to 5 days a week and 1 day of theory training.
• The programme is designed as per the UGC guidelines.
• There will be 6 month internship where learner will carry out all activity (independently under supervision) last semester.
Hospitality Management
Under the programme institute offers B. Voc in Journalism and Graphics & Multimedia Courses ; Advanced Certificate Courses ; Certificate Courses.
TERM 1 - MODULE
The 3 year Degree is a comprehensive program encompassing all the areas of Hotel operations. The objectives of the program is given below.
- To develop the right skills necessary in the Hotel industry so as to meet the requirements according to the industry expectations.
- To develop the required skills in Food & Beverage Production.
- To develop the required skills in Food & Beverage Service.
- To develop the required skills in House Keeping & Front Office operations.
- To develop the required skills in Sales and Marketing and General Management of the Hotel industry.
- To develop the required skills in communication for a better career in the Hotel Industry.
- To provide the basic knowledge in hygiene, food safety & nutrition in line with International standards.
- To enable the candidates to manage any hospitality, tourism and other allied industries.
Employability
Eligibility for Admission
| Award | Duration | Corresponding NSQF level |
| Diploma | 1st Year | 5 |
| Advanced Diploma | 2nd Year | 6 |
| B.Voc. Degree | 3rd Year | 7 |
Key Features – Objectives
- To provide judicious mix of skills relating to a profession and appropriate content of General Education.
- To ensure that the students have adequate knowledge and skills, so that they are work ready at each exit point of the programme.
- To provide flexibility to the students by means of pre-defined entry and multiple exit points.
- To integrate NSQF within the undergraduate level of higher education in order to enhance employability of the graduates and meet industry requirements. Such graduates apart from meeting the needs of local and national industry are also expected to be equipped to become part of the global workforce.
- To provide vertical mobility to students coming out of 10+2 with vocational subjects.
- The certification levels will lead to Diploma/Advanced Diploma/B. Voc. Degree Hotel Management and will be offered under the aegis of the TISS. This is out-lined in the Table below.
1st year
Semester I
- Foundation Course in Food & Beverage Production
- Foundation Course in Food & Beverage Service
- Foundation Course in Front Office Operations
- Foundation Course in House Keeping Operations
- Food Safety & Hygiene
- Elective-1- Travel & Tourism Management
- Functional English 1
- Computing Skills course I
- Personal Grooming
Semester II
- Food & Beverage Production II
- Food & Beverage Service II
- Front Office Operations II
- House Keeping Operations II
- Elective-2- Basics of Event Management
- Management Principles & Practices
- Computing Skills course II
- Communication Skills I
1st year - Semester II
- Food & Beverage Production II
- Food & Beverage Service II
- Front Office Operations II
- House Keeping Operations II
- Elective-2- Basics of Event Management
- Management Principles & Practices
- Computing Skills course II
- Communication Skills I
2nd year
Semester III
- Food & Beverage Production-III
- Food & Beverage Service -III
- Front Office Operations-III
- House Keeping Operations-III
- Hospitality Law
- Hotel Accountancy
- Financial Literacy
- Digital Literacy
- Basics of Legal and HR Policies
Semester IV
- Food & Beverage Production IV
- Food & Beverage Service IV
- Front Office Operations IV
- House Keeping Operations IV
- Hospitality Marketing
- Elective-3- Allied Hospitality
- Management
- Functional English II
2nd year – Semester IV
- Food & Beverage Production IV
- Food & Beverage Service IV
- Front Office Operations IV
- House Keeping Operations IV
- Hospitality Marketing
- Elective-3- Allied Hospitality
- Management
- Functional English II
3rd year
Semester V
- Food & Beverage Production-V
- Food & Beverage Service -V
- Housekeeping Operations – V
- Front Office Operations V
- Food & Beverage Management
- Hotel Costing
- Communication Skills II
- Health and Fitness
- Basics of Economics and Markets
Semester VI
- Food & Beverage Production VI
- Food & Beverage Service VI
- Front Office Operations VI
- House Keeping Operations VI
- Environmental Science
- Entrepreneurship Development
- Entrepreneurship
- Employment Readiness
3rd year – Semester VI
- Food & Beverage Production VI
- Food & Beverage Service VI
- Front Office Operations VI
- House Keeping Operations VI
- Environmental Science
- Entrepreunership Development
- Entrepreneurship
- Employment Readiness
| NAME OF THE COURSE | DURATION OF THE COURSE |
|---|---|
| Advanced Baking and Patisserie | 6 months |
| Food and Beverage Service and Production | 6 months |
| Housekeeping | 6 months |
| Front Office and Reception | 6 months |
| Basic Baking and Desserts | 3 months |