Have any question? (+91) 9830 529 846 / 9830 566 266 admissions.ihrm@gmail.com

This program equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the hospitality sectors. The programme involves in-depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of food production, food and beverage services, front office operation and housekeeping. The programme imparts substantial management inputs in areas such as sales and marketing, financial management, human resource management, hotel and catering law, property management, entrepreneurship development, etc.

Course Duration

3 years classroom programme + 1 year on-the-job training

Eligibility Criteria

Students having passed 12th standard and having English as one of the subjects

Course Fee

Total Fee : Rs. 2,95,000/-

Year I Rs.
Admission Fee 52,000/-
Sep 2018 27,000/-
Dec 2018 27,000/-
Year II Rs.
Mar 2019 27,000/-
Jun 2019 27,000/-
Sep 2019 27,000/-
Year III Rs.
Mar 2020 27,000/-
Jun 2020 27,000/-
Sep 2020 27,000/-
Dec 2020 27,000/-

Caution Deposit : Rs. 3000/-
(payable at the time of admission)

  • Fees to be paid by 10th of every scheduled month.
  • Fees once paid are not refundable under any circumstances.

Course Structure

Semester 1

Food Production & Patisserie-I & Practical

Food & Beverage Service-I & Practical

Front Office Operation & Practical

Accommodation Operation & Practical

Computer Fundamentals & Lab

English Communication

Hotel French-I

Nutrition & Food Science

Food Costing

Semester 2

Food Production & Patisserie-II & Practical

Food & Beverage Service-II & Practical

Front Office Operation & Practical

Accommodation Operation & Practical

Computer Application & Lab

Introduction to Accounting

Nutrition & food Science

Hotel French-II

English Communication

Semester 3(A)

Food Production& Practical

Food & Beverage Service-III & Practical

Hotel Accountancy

Hotel & Business Law

Business Communication

English Communication

Semester 4

Industrial Training

Semester 3(B)

Front Office Operation & Practical

Accommodation Operations & Practical

Hotel Maintenance / Hotel Engineering

Semester 5

Advanced Food Production & Patisserie & Practical

Food & Beverage Service & Practical

Front Office Operation & Practical

Accommodation Operations & Practical

HR Management & Hotel Laws

Financial Management

Facility Planning

F & B Management

English Communication

Computer Practice Lab

Semester 6

Advanced Food Production & Patisserie & Practical

Advanced Food & Beverage Service & Practical

Front Office Operation & Practical

Accommodation Operations & Practical

Facility Management

Marketing & Sales

Principles Of Management

English Communication

Computer Lab

Research Project

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