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Hotel Management

HOTEL MANAGEMENT ENTRANCE EXAMS

Hotel Management is a course that trains students to work in the hospitality sector in various specializations like Hospitality Management, Hotel and Tourism Management, Hotel Administration, and Catering Technology.
Admission to a course in hotel management requires minimum eligibility of 10+2. The admission to hotel management certificate and diploma courses is direct, while the bachelor, master, and PhD courses are offered either on the merit of class 12 or through valid cut-off scores in hotel management entrance exams.
The entrance exam syllabus will include sections from Hospitality Sector, Numerical Ability, Reading Comprehension, General Awareness, and Logical Reasoning.

National Council for Hotel Management and Catering Technology
Eligibility:
National Council for Hotel Management and Catering Technology (Society) was set up in the year 1982 by the Government of India as an autonomous body for coordinated growth and development of hospitality education in the country. The Council regulates academics activities in the field of Hospitality Education & Training that is imparted through Twenty One (21) Central Govt. sponsored Institutes of Hotel Management, Twenty One (21) State Government sponsored institutes, fifteen (15) Pvt. institutes and Seven (7) Food Craft Institutes, that function in different parts of the country.
A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.
For candidates from General and OBC categories, upper age limit is 22 years
Admission Process: Selection through written entrance examination called “Joint Entrance Examination”.
Pattern of Examination: (Correct answer will be awarded +1 mark and wrong answer will be given – 0.25 from Section 1 to 4)
Numerical Ability & Analytical Aptitude: 30
Reasoning & Logical Deduction: 30
GK & Current affairs: 30
English language: 60
Aptitude for Service Sector: 50 (Grade marks)
Total: 200 Question
1st Sem – 2nd Sem – 3rd Sem – 4th Sem – 5th Sem – 6th Sem –
Rs 43250.00 Rs 33750.00 Rs 39000.00 Rs 34500.00 Rs 43750.00 Rs 39250.0
COURSE CURRICULUM:
SEMESTERS SUBJECTS
Semester I Foundation Course in Food Production – I
Foundation Course in Food & Beverage Service – I
Foundation Course in Front Office Operations – I
Foundation Course in Accommodation Operations – I
Application of Computers
Hotel Engineering
Nutrition
Semester II Foundation Course in Food Production – II
Foundation Course in Food & Beverage Service – II
Foundation Course in Front Office Operations – II
Foundation Course in Accommodation Operations – II
Principles of Food Science
Accountancy
Communication
Semester III & IV Food Production Operations
Food & Beverage Service Operations
Front Office Operations
Accommodation Operations
Food & Beverage Controls
Hotel Accountancy
Food Safety & Quality
Research Project (Methodology) (SEM III/IV)
Industrial Training
Semester V Advance Food Production Operations – I
Advance Food & Beverage Operations – I
Front Office Management – I
Accommodation Management – I
Financial Management
Strategic Management
Research Project (SEM V)
Special topics/Guest speakers
Semester VI Advance Food Production Operations – II
Advance F&B Operations – II
Front Office Management – II
Accommodation Management – II
Food & Beverage Management
Facility Planning
Research Project (SEM VI)
Special topics/Guest speakers

 

Welcomgroup Graduate School of Hotel Administration (WGSHA), Manipal
Eligibility :
The candidates must have passed 10+2 or equivalent from any Board.
No. of Seats: 180
Selection Procedure: Admissions are done on the basis of marks obtained in the qualifying examination and there is no entrance test.

Hotel Management

15000
  • 100+Hours of Online classes with ebook & Practise Test

Christ University (HM)
Eligibility :
Course Duration: 4 Years Seats: 60 Important Dates for BHM Selection Process
Selection process: Christ University Entrance Test + Skill Assessment + Personal Interview at Bangalore Camps
COURSE CURRICULUM:
1 Semester – 2016 – Batch
FUNDAMENTALS OF ROOMS DIVISION – I
FUNDAMENTALS OF CULINARY – I
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE – I
FUNDAMENTALS OF FRONT OFFICE – I
PRINCIPLES OF MANAGEMENT
FUNDAMENTALS OF ROOMS DIVISION PRACTICAL – I
FUNDAMENTALS OF CULINARY
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE
FUNDAMENTALS OF FRONT OFFICE – I
2 Semester – 2016 – Batch
FUNDAMENTALS OF CULINARY – II
FUNDAMENTALS OF FRONT OFFICE – II
FUNDAMENTALS OF ROOMS DIVISION – II
FINANCIAL ACCOUNTING
FUNDAMENTALS OF CULINARY – II
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE – II
FUNDAMENTALS OF FRONT OFFICE – II
3 Semester – 2015 – Batch
SKILL DEVELOPMENT
REGIONAL CUISINE (CULINARY)
WINE STUDIES AND MANAGEMENT (F&B)
ROOMS DIVISION MANAGEMENT
COST ACCOUNTING
WINE STUDIES AND MANAGEMENT – PRACTICAL (F&B)
MANAGERIAL ECONOMICS
4 Semester – 2015 – Batch
SKILL DEVELOPMENT
ADVANCED BAKING MANAGEMENT
BEVERAGE STUDIES AND MANAGEMENT (F&B)
FRONT OFFICE MANAGEMENT
MANAGEMENT ACCOUNTING
BUSINESS ENVIRONMENT
QUANTITY CULINARY OPERATIONS – PRACTICAL
MACRO ECONOMICS
5 Semester – 2014 – Batch
BUSINESS INFORMATION SYSTEM
MARKETING MANAGEMENT
ORGANIZATIONAL BEHAVIOUR
FINANCIAL MANAGEMENT
BUSINESS ENVIRONMENT
ASIAN CUISINE – PRACTICAL
ADVANCED BAKING AND PASTRY ARTS – I – PRACTICAL (BAKERY)
6 Semester – 2014 – Batch
ENTREPRENEURSHIP STUDIES
RESEARCH METHODOLOGY
HUMAN RESOURCE MANAGEMENT
SERVICES MANAGEMENT
TRAVEL AND TOURISM
FOOD AND BEVERAGE MANAGEMENT
7 Semester – 2013 – Batch
SKILL DEVELOPMENT
FINANCIAL MANAGEMENT
BUSINESS ENVIRONMENT
BUSINESS LAW
FACILITY PLANNING AND MANAGEMENT
BRAND MANAGEMENT
ORGANIZATIONAL CHANGE AND DEVELOPMENT
SLOW FOOD
BAKING TECHNIQUES AND DESSERT ARTISTRY (PRACTICAL)
FOOD AND BEVERAGE DESIGN PRACTICAL (F&B)
8 Semester – 2013 – Batch
RETAIL MANAGEMENT
EVENT MANAGEMENT
REVENUE MANAGEMENT
CONSUMER BEHAVIOR
BUSINESS ETHICS AND SUSTAINABILITY

 

Gobind Singh Indraprastha University
Eligibility :
Minimum 50% in Senior Secondary (XIIth) with English as a subject. Age should be less than 21 years as on 1st August
Selection : Objective-type written exam to be held in 21st May 2017
WRITTEN TEST PATTERN :
Total Marks Total Questions Marking Scheme Duration of Test Subjects
600 150 Positive Marks = +4 , 2.5 Hours Eng Lang & Comprehension – 30
Negative Marks = -1 Logical Reasoning – 40
Current Affairs – 30
General Awareness – 30
Service Aptitude – 20
(NO Mathematics)
No. of Seats: 120
Course Curriculum:
FIRST SEMESTER SECOND SEMESTER
Food Production & Patisserie-I Food Production & Patisserie-II
Front Office Operations -I Front Office Operations -II
Food & Beverage Service -I Food & Beverage Service-II
Housekeeping Operations-I Housekeeping Operations-II
Introduction to Book Keeping & Accounts Hygiene, Sanitation & First Aid
Introduction to the Hospitality Accountancy for Hospitality Industry
Mgmt & Tourism
Business Communication PC Tools for Hospitality Industry-I
THIRD SEMESTER FOURTH SEMESTER
Food Production & Patisserie-III Food Production & Patisserie-IV
Front Office Operations III Front Office Operations IV
Food & Beverage Service-III Food & Beverage Service- IV
Housekeeping Operations III Housekeeping Operations-IV
Food Science & Nutrition Hotel Engineering
PC Tools for Hospitality Industry-II Material Management & Development
Tourism Product, Services & Management Principles of Management
Summer Training Report
Environmental Studies
FIFTH SEMESTER SIXTH SEMESTER
Food Production & Patisserie-V -Functional Exposure Training
Front Office Operations-V As per training Programme Designed followed by Project Report
Food & Beverage Service V and Project Presentation during Semester End Examination.
Housekeeping Operations V
Research Project Design & Methodology
Hotel Law & Licensing
Facility Planning
SEVENTH SEMESTER EIGHTH SEMESTER
Advance Food Production Management-I Advance Food Production Mgmt-II
Rooms Division Management -I Advance Rooms Division Mgmt-II
Advance Food & Beverage Advance Food & Beverage Services Management –
Service Management -I II
Advance Housekeeping Operation Entrepreneurship Development & Business
Mgmt-I Strategies
Financial Management – I Financial Management-II
Managing Hospitality Human Managing Hospitality Human Resources-II
Resources-I
Hospitality Service Marketing & Sales Integrated Marketing Communication
Project Report

 

Institute of Hotel Management, Aurangabad(Taj)
COURSES:
4 Year BA(Honours) in Hotel Management
4 Year BA(Honours) Culinary Arts
After 1st & 2nd Year, students can opt to continue education in either UK(University of Huddersfield) or in India itself.
ELIGIBILITY CRITERIA:
Successful completion of the Std.XII (10+2) or equivalent examination in any stream with English as the medium of instruction.
SELECTION PROCEDURE:
Electronic Profiling + Group Discussion + Writing a Statement of Purpose and Personal Interview
Final Selection will be collective assessment of your Profiling (weightage – 20%), Statement of Purpose and Group Discussion (weightage – 30%) and a Personal Interview (weightage – 50%)
During Personal Interview they will be seeking talent in the following five areas:
Communication Skills
Analytical Skills
General Awareness
Service Orientation
Personality Factors
COURSE CURRICULUM:
Course Structure (UK)
4 Year BA (Honours) Hotel Management 4 Year BA (Honours) Culinary Arts
Year I – Hotel Management Foundation Level Year I – Culinary Arts Foundation Level
(120 credits) (120 credits)
Year II – Hotel Management Intermediate Level Year II – Culinary Arts Intermediate Level
(240 credits) (240 credits)
Year III – Hotel Management Honours Level Year III – Culinary Arts Honours Level
(Sandwich Year – 120-S Level Credits) (360 credits)
Year IV – Hotel Management Honours Level Year IV – Culinary Arts Honours Level
(360 credits) (Sandwich Year – 120-S Level Credits)
Course Structure (India)
4 Year BA (Honours) Hotel Management 4 Year BA (Honours) Culinary Arts
Year I – Hotel Management Foundation Level Year I – Culinary Arts Foundation Level
(120 credits) (120 credits)
Year II – Hotel Management Intermediate Level Year II – Culinary Arts Intermediate Level
(240 credits) (240 credits)
Year III – Hotel Management Honours Level Year III – Culinary Arts Honours Level
(360 credits) (360 credits)
Year IV – Hotel Management Honours Level Year IV – Culinary Arts Honours Level
(Sandwich Year – 120-S Level Credits) (Sandwich Year – 120-S Level Credits)

During Personal Interview they will be seeking talent in the following five areas:
Communication Skills
Analytical Skills
General Awareness
Service Orientation
Personality Factors
COURSE CURRICULUM:
Course Structure (UK)
4 Year BA (Honours) Hotel Management 4 Year BA (Honours) Culinary Arts
Year I – Hotel Management Foundation Level Year I – Culinary Arts Foundation Level
(120 credits) (120 credits)
Year II – Hotel Management Intermediate Level Year II – Culinary Arts Intermediate Level
(240 credits) (240 credits)
Year III – Hotel Management Honours Level Year III – Culinary Arts Honours Level
(Sandwich Year – 120-S Level Credits) (360 credits)
Year IV – Hotel Management Honours Level Year IV – Culinary Arts Honours Level
(360 credits) (Sandwich Year – 120-S Level Credits)
Course Structure (India)
4 Year BA (Honours) Hotel Management 4 Year BA (Honours) Culinary Arts
Year I – Hotel Management Foundation Level Year I – Culinary Arts Foundation Level
(120 credits) (120 credits)
Year II – Hotel Management Intermediate Level Year II – Culinary Arts Intermediate Level
(240 credits) (240 credits)
Year III – Hotel Management Honours Level Year III – Culinary Arts Honours Level
(360 credits) (360 credits)
Year IV – Hotel Management Honours Level Year IV – Culinary Arts Honours Level
(Sandwich Year – 120-S Level Credits) (Sandwich Year – 120-S Level Credits)

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