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B.VOC (Hospitality, Catering, Travel, Tourism And Service Industry)

Course Objective

 

The Hospitality, Catering and Tourism program at JIMS artfully blends Culinary Skills, Cookery, Housekeeping, Restaurant Service, Accommodation Operations and Front Office practical with theoretical study for which there are state-of-the-art Labs. Students are exposed to industry working as the teachers train them to perform on similar apparatus.

 

Training Kitchen

 

Food & Beverage Production is considered to be the back bone & a major source of revenue generation for the industry. Special emphasis is given on :

# Practical Training in scientifically & professional run Kitchens.
# Technical expertise in Kitchen Operations.
# Authentic food presentation.
# Food Tasting.
# Time Management skills.

 

Training Restaurant

The Food & Beverage Service department is one where an employee interacts directly with the guests. Special emphasis is given on :

# Service with a smile.
# Courtesy extended.
# Intricacies & Techniques of Food Service.
# Service Etiquettes.
# Layout & Preparation of a Restaurant.
# Guest Relations.

Training Guest Room



# Making of Beds, Cleaning of Room, Glass Windows, Floors & Articles like Brass & Silver..
# Handling pressure situations in a stimulated environment.
# Cleanliness of the Work Area. 
# Organizational capabilities.

 

Course Curriculum

 


Semester - I
Semester - III
Semester - V

Front Office Operations

Hotel Housekeeping - I

Basic Food & Beverage Service

Basic Food & Beverage Production

Food Microbiology and Nutrition

Communication & Soft Skills

Practical

Advanced Front Office Operations - I

Hotel Housekeeping - III

Food & Beverage Service Operations - II

Food & Beverage Production - II

Hospitality French

Hospitality Sales and Marketing

Practical

Front Office Management - II

Advanced Accommodation Operations - II

Food & Beverage Controls

Advanced Food & Beverage Production - II

Hotel Law

Travel Agencies and Tour Operator Operations

Practical
   
Semester - II
Semester - IV
Semester - VI

Hotel Housekeeping - II

Fundamentals of Tourism and Tourism Products

Food & Beverage Service Operations -I

Food & Beverage Production - I

Hotel Engineering

Basics of Computers

Practical

Front Office Management - I

Advanced Accommodation Operations - I

Advanced Food & Beverage Service Operations

Advanced Food & Beverage Production - I

Principles of Management

Hotel Accountancy

Practical

WTO Sheets

Industrial Training Report

Industrial Training Log-Book

Industrial Training Project Presentation

Viva

 

 

 

* Degree from UGC Recognized University.