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info@gku.ac.in
99142-83400
Bachelor of Vocation in Hotel Management and Catering Science
Graduate
3 Years
About the Programme
The Bachelor of Vocation in Hotel Management and Catering Science at Guru Kashi University (GKU) is designed to prepare students for rewarding careers in the global hospitality and catering industries. With the hospitality sector expanding rapidly, this program provides students with hands-on training in hotel operations, food and beverage services, catering management, and hospitality administration. Students learn to deliver excellence in guest service while mastering technical and managerial skills essential for success.
The program blends classroom learning with practical exposure in modern training kitchens, restaurants, and simulated hotel environments. By focusing on both operational and strategic aspects, students graduate with expertise in hospitality management, event planning, food production, and customer relations, making them industry-ready professionals.
Eligibility Criteria
Candidates must have completed 10+2 (any stream) with at least 50% aggregate marks. A keen interest in hospitality, service excellence, and culinary arts is desirable.
Program Outcomes
Hospitality Operations Knowledge
Understand hotel administration, housekeeping, catering, and front office operations.
Food and Beverage Expertise
Acquire skills in food production, menu planning, and beverage management.
Catering Management
Learn planning, execution, and quality control in catering services.
Guest Service Excellence
Develop professional communication and interpersonal skills for superior guest experiences.
Event Planning and Execution
Gain insights into planning and managing corporate events, banquets, and conventions.
Financial & Business Skills
Apply financial and marketing principles in hospitality operations.
Technology Utilization
Use hospitality management systems for operations and customer engagement.
Cultural and Ethical Awareness
Work effectively with diverse cultures while maintaining service ethics.
Problem-Solving and Decision-Making
Handle operational challenges with creativity and efficiency.
Career Readiness
Achieve industry exposure through internships in reputed hotels and catering companies.
Programme Educational Objectives (PEO)
01
Industry Competence – Train graduates to be skilled professionals in hotels, restaurants, and catering establishments.
02
Leadership Preparation – Equip students for supervisory and managerial roles in hospitality.
03
Entrepreneurship Skills – Foster entrepreneurial abilities to start catering or hospitality ventures.
04
Adaptability – Encourage flexibility and innovation to adapt to global hospitality trends.
05
Social Contribution – Prepare graduates to contribute to sustainable and ethical hospitality practices.
ON THIS PAGE
Career path you can
choose after the course
- Hotel Manager
- Catering Manager
- Food & Beverage Executive
- Event Manager
- Banquet Coordinator
- Front Office Manager
- Restaurant Supervisor
- Housekeeping Executive
- Hospitality Trainer
Students of this programme are placed in companies with an
average annual
package of 3.51 LPA to 12.00 LPA
