Duration of the Course
The course for the post graduate Diploma in Hotel Management and Tourism shall Consist of one Academic Year.
Eligibility for the Admission
Graduation in any discipline from a Recognised university
(Or)
Three year diplomo in Hotel Management and Catering Technology (10+2+3pattern) awarded by Directorate of Technical Education or National Council for Hotel Management and Catering Technology , New Delhi
Eligibility for PG Diploma
A Candidate shall be eligible for the P.G.Diploma in Hotel Management and Tourism if he/she has satisfactorily undergone the prescribed course of study for a period of less than one year and passed the examinations in all papers.
Course of Study
The Course of study shall comprise instruction in books prescribed from time to time
- Food Production
- Food and Beverage Management
- Front office Management
- Accommodation Operation Management
- Hotel administration
- Principles of Tourism
- Tourism Marketing Management
- Hotel Information Technology
- Practical I : Food Production
- Practical II : Room Division Management
- Practical III :Food and Beverage Management
- Practical IV : Hotel Information Technology
Examination
The examination shall be three hours duration to each paper at the end of the year . The Candidate failing in any subject(s) will be permitted to appear for each failed subject(s) with the subsequent examinations. Practical examination should be conducted at the end of the year .
Scheme of Examination
S.No |
Title of the Paper |
Hours/week |
Max.
Marks |
| 1 |
Food Production |
3 |
100 |
| 2 |
Food and Beverage Management |
3 |
100 |
| 3 |
Front Office Management |
3 |
100 |
| 4 |
Accommodation Management |
3 |
100 |
| 5 |
Hotel Administration |
3 |
100 |
| 6 |
Principles Of Tourism |
3 |
100 |
| 7 |
Tourism Marketing Management |
3 |
100 |
| 8 |
Hotel Information Technology |
3 |
100 |
| 9 |
Practical I:Food Production |
3 |
100 |
| 10 |
Practical II : Room Division Management |
3 |
100 |
| 11 |
Practical III: Food and Beverage Management |
3 |
100 |
| 12 |
Practical IV:Hotel Information Technology |
3 |
100 |
Question Paper Pattern
Theory
Duration: 3 hrs. Total Marks: 100
PART – A 5 X 8 = 40
(Answer All Questions)
(Two question from each unit with internal choice)
PART – B 3 X 20 = 60
(Answer All Question)
(Two Question from each unit with internal Choice)
Practical
PRACTICAL I : FOOD PRODUCTION
Time : 3 hrs Max.Marks : 100
Distribution of the Marks
- Written Procedure 10 Marks (indent writing & plan of work)
- Preparation of four Course Menu & Presentation 50 Marks
- Dress Code Skit 10 Marks
- Practical Record(Compulsory) 20 Marks
- Viva Voce 10 Marks
PRACTICAL II : ROOM DIVISION MANAGEMENT
Time : 3 hrs Max.Marks : 100
Distribution of the Marks
- Written Procedure 30 Marks
- Practical 30 Marks
- Dress Code 10 Marks
- Practical Record(Compulsory) 20 Marks
- Viva Voice 10 Marks
PRACTICAL III : FOOD AND BEVERAGE MANAGEMENT
Time: 3 hrs Max.Marks:100
Distribution of the Marks:
- Written Procedure 30 Marks
- Practical 30 Marks
- Record 20 Marks
- Dress Code 10 Marks
- Viva Voice 10 Marks
PRACTICAL IV : HOTEL INFORMATION TECHNOLOGY
Time : 3 hrs Max.Marks : 100
Distribution of the Marks
- Written Procedure 40 Marks
- For Listing and debugging 40 Marks
- For Correct and Formatted out-put 20 Marks
PASSING MINIMUM
A Candidate shall be declared to have passed the examination in Theory and Practical of study only if he/she scores not less than 50 marks out of 100 in the university examinations
Classification of successful candidates
Candidates who secure not less than 60% of the aggregate marks in the whole examination shall be declared to have passed the examinations in First Class .All other Successful Candidate shall be declared to have passed in Second Class.Candidates who obtain 75% of the marks in the aggregate shall be deemed to have passed the examination in First Class with Distinction provided they pass all the examination prescribed for the course at the first appearance.
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