B.Voc Hospitality, Catering, Travel, Tourism & Service Industry

Introduction

A blend of Art & Science; Technology & Tradition are taking place in the Hospitality Catering and Tourism industry.

This sector is predicted to triple in size within the next 10 years and become the world’s largest Industry by the year 2020, generating enormous opportunities for well qualified individuals armed with credentials from an elite Institute like JIMS. These Graduates will be in great demand to assume exciting and rewarding positions anywhere in the World. Society has evolved from eating to relishing food. The “Cook” has become a “Chef”. The “Waiter” has become a “Steward”.

Hotels are a part of the Hospitality Industry

India is a ‘rising star’ which is likely to become major tourist destination in the next five years. The Indian Hotel Industry is adding over 90,000 more rooms across the country in the next five years to meet the demand. The contribution of the Hotel and Tourism Industry to the country’s GDP is significant and expected to grow further. The government’s decision to substantially upgrade 28 regional airports in smaller towns and privatization and expansion of Delhi and Mumbai airport has improved the business prospects of Hospitality Industry in India. The hospitality segment opens a plethora of opportunities to those who choose to be part of this revolution. This segment demands high level of innovative ideas to deliver impressive hospitality products and services with a. friendly pleasing personality, good communication, cheerful, sunny disposition, with an ability to put in laborious work hours are some of the pre-requisites for a job in Hospitality and Tourism Sector.

Jims is a centre of excellence in Hotel Management and Travel & Tourism education. The students are offered multiple approaches to comprehend the nature of the Hospitality & Travel & Tourism Industry and learn to work in cohesive manner in a team for achieving the objective of the hospitality industry. They are groomed to industry norms. Multiple methods of teaching are adopted for training such as case studies, lectures, seminars, group discussions, presentations, role playing etc. There is an extensive stress on hands on practical training both at the institute and in industry internships which prepares them as professionals with path finding qualities and help them to become go-getters with objective decision making capabilities. At the end of the three year programme students with the necessary skills become leaders in the Hospitality, Travel & Tourism, Aviation – Cabin Crew / Airport Ground handling, Customer service or any service industry that mandates a similar traits set.

Hotel Management Education for the future

To unlock the full potential of both the sectors and India’s talent pool, Jims Hotel Management department has constructed and delivering its programme by working closer with the industry on a holistic level and keeping abreast of trends and patterns through research and collaboration, carefully interweaving into the Hotel Management curriculum.

This collaboration not only helps enhancement of the learning experience for students but also helps in preparing them for a world after graduation, it will streamline the way internships are undertaken and give students the freedom to discover career opportunities first-hand within the comfort of their education.

Hotel Management education is delivered with a view to benefit industry from an influx of human capital that is passionate, dedicated and equipped to tackle challenges head-on. Braced with a new generation that is capable, innovative and entrepreneurial, the potential for growth within the hospitality and its allied industries is incredible.

Course Objective

To produce students with excellent communication skills with a pleasing personality; who are outgoing, friendly and have the ability to take responsibilities.. . The hospitality program at JIMS equips the students with the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the fast growing Service Sector. The curriculum is designed to meet the global and regional need for qualified graduates, who will be able to apply their knowledge directly into the workplace. The program will have an emphasis on managerial and operational issues and the philosophy can be described as ‘Think Global, Act Local’. The delicate balance between Tourism Destination; Travel and Hospitality Management; and the cherishment of Cultural Diversity, Heritage and Authenticity will be the highlighting part of the course study.

Course curriculum

The programme at JIMS is designed around a set of modules that are common to all pathways. These modules cover Front Office functions, Food & Beverages and Food Production etc. These modules also guide an aspirant towards the achievement of the generic Hotel Management Skills/Traits of global Service Industry awareness, developing leadership potential and understanding the theory and practice of international Hospitality Businesses.

Theory

I Semester	II Semester
Basic Kitchen Management	Food Production & Bakery I
F & B Service I	F & B Service II
Rooms Division Management	Front Office Management
Hotel Housekeeping I	Hotel Housekeeping II
French (Introduction)	Hospitality French
Nutrition & Food Science	Sanitation & Hygiene Management
Introduction to Tourism	Tours & Travels Technology
Communication Skills	Business Communication & Language Skills
	Computer Application
III Semester	IV Semester
Food Production & Bakery II	Advance Food Production & Bakery
Accomodation Operations-III	Food & Beverage Service-III
F & B Service III	Advance F & B Service
Front Office Operations II	Event Management
Housekeeping Management	Hospitality & Hotel Law
Hospitality French	Retail Management
Airlines & Travel Management	International Tourism Technology
English Communication & Conversation	Sales & Marketing Management
	Hotel Accounts Management
V Semester	VI Semester
Advance Front Office Operation	Professional Elective
Advance Accomodation Operation	Front Office Management
Principles of Management	Housekeeping Management
Human Resource Management	Food Production Management
Personality Development Program	F & B Service Management
	Cultural Heritage of India
	Project Report & Presentations
	Entreprenurship Development
	F & B Management

Practicals

I Semester	II Semesterkkkkkkkkkkkkkkklllllllklllll
Food Production	Food Production
F & B Service	F & B Service
Bakery	Bakery
Housekeeping	Front Office
III Semester	IV Semester
Food Production	Food Production
F & B Service	F & B Service
Bakery	Bakery
Front Office	House Keeping
V Semester	VI Semester
Food Production & Bakery
Communication Skills & Personality Enhancement
Industrial Training Report

*Subject to change