3 Years Program in Tourism and Hospitality

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3 Years Program in Tourism and Hospitality

Enroll now for the best Diploma In Hotel Management ‪course in kolkata by #BNGKolkata‬

  • 3 Years Program in Tourism and Hospitality

    Enroll now for the best Program in Tourism and Hospitality ‪course in kolkata by #‎BNGKolkata‬

    • Duration : 3 Years

    • Eligibility : 10+2 (any Stream)

  • *installment facility available for 3 Years Program in Tourism and Hospitality.

Curriculum

Course Details of 3 Years Program in Tourism and Hospitality. Click on Subject to Read / Download – Notes | E-Books | Journals

Course Contents


Year 1 – 1st Year of 3 Years Program in Tourism and Hospitality


Subjects to Study in 3 Years Program in Tourism and Hospitality


1 – Food Production & Pattisserie download_icon3 – D11 – Full Marks – 400

Art & Science, History Of Cooking, Aims And Objects Of Cooking , Safety And Hygiene , Principles Of Storage , Dry Food Storage , Foods Temp. Range , Personal Hygiene , Safety , The Safe Workplace , Building Safety Into The Kitchen , Building Safety , Preventing Cuts , Preventing Burns , Preventing Fires , Kitchen Organizational Structure , Layout , Kitchen Equipment’s , Utensils & Knives , Care & Maintenance , Spices & Herbs – Characteristics , Pre Preparation , Solution , Goal , Set Meal Service , Extended Meal Service. , Cleaning And Cutting The Raw Materials , Stocks , Sauce , Classification , Preparation Of Sauces And Derivatives , Soups , Preparation Of Soups , Effect Of Heat On Food , Effect Of Heat On Foods , Fruits And Vegetable Fiber , Minerals, Vitamins, Pigments, And Flavour Components , Methods Of Cooking , Vegetables , Sandwiches And Burger , Culinary Terms , Regional Cookery , Salad , Poultry And Game , Maturity And Tenderness , Classification And Market Forms , Fresh Poultry , Frozen Poultry , Trussing Method , Meat , Pork , Mutton And Lamb , Beef And Veal , Fish , Practicals , Assignments. To Study with 3 Years Program in Tourism and Hospitality


2 – Food and Beverage Service download_icon3 – D12 – Full Marks – 400

History of Catering , Sectors of F&B Service Industry , Types of Food & Beverage Service Operations , Types of F&B Service Outlets , Hierarchy in Food & Beverage Service Department , Food And Beverage Service Personnel , F&B Service Areas and Equipments , Crockery , Glassware , Types of Glasses , Linens , Tableware , Types of Menus , The Meal Experience , Meals , Breakfast , Food & Beverage service Methods , Types of Service , Course of French Classical Menu , Menu / Accompaniments/ Table Setup , Cheese – Types, Cover, Accompaniments, Service , Terminology , Beverages – Non Alcoholic , Tea and Coffee , Water , Other Still Room Beverages , Cigars and Cigarettes , Some symbols seen on cigars , Food And Beverage Practicals , Assignments. To Study with 3 Years Program in Tourism and Hospitality


3 – Front Office download_icon3 – D13 – Full Marks – 400

Hotel – Definition, Classification , Introduction to Front Office , Job Descriptions of Front Office Personnel , Sections of Front Office Department , Guest Rooms , The Guest Cycle , Reservations , Registration and Handling Check Ins , Departure Procedure , Concierge – Handling Mails and Messages , Handling Guest Complaints , Telecommunications in Hotel Industry , Safe Deposit Lockers , Uniformed Service , Left Luggage Procedure , Transport Service , Scanty Baggage Guest Check-in Procedure , Interdepartmental Communication , Special Requests , GLOSSARY , Practicals , Assignments. To Study with 3 Years Program in Tourism and Hospitality


4 – Housekeeping, Hygiene & Sanitation download_icon3 – D14 – Full Marks – 400

Position of House-Keeping in Hospitality Industry , List of functions of the House-Keeping Dept. , Layout of Housekeeping Department , Competencies of a house-keeping professionals , Coordination within & outside the Housekeeping Dept. , Duties & responsibilities of house-keeping staff , Supplies and Amenities , VIP Amenities and Items provided on request , Various cleaning equipments , Guest Room Cleaning , Daily, weekly & Spring Cleaning , Morning & evening service , Various cleaning agents. , Types of keys maintained in hotel , Various files & registers , Pest control , Lost and found procedures , Desk control operations / Importance of Desk control , Public area cleaning , Glossary of H/K terms , Abbreviations commonly used in H/K , Practicals , Assignments. To Study with 3 Years Program in Tourism and Hospitality


5 – Computer Applications download_icon3 – D15 – Full Marks – 200

The Technology , What is Computer? , Applications of computer , The Hardware , Internal Devices of computer , External Devices of computer , Input devices , Keyboard , Computer security & Virus , The Applications , Business applications , Office Automation Applications , Communication And Networking , Automation In The Hospitality Industry , Hospitality Accounting Applications , Computerized Restaurant Management Systems , Reservations through the Internet. , Central Reservation Systems (CRS) , Global Distribution Systems (GDS) , Hotel Property Management Systems (PMS) , THE TOTAL HOTEL MANAGEMENT SOLUTION SYSTEM , Application & the uses of information technology in the hospitality industry. To Study with 3 Years Program in Tourism and Hospitality


6 – Food Science & Nutrition – D16 – Full Marks – 200

Introduction , Carbohydrates, Lipids, Proteins , Energy value of foods and energy requirements , Vitamins, Minerals. To Study with 3 Years Program in Tourism and Hospitality


7 – French for Hospitality download_icon3 – D17 – Full Marks – 200

Pronunciation Guide – French Alphabet , French Cardinal and Ordinal Number Chart , Months – Days – Times – Colours , French Greetings , French Cooking terms , Other French Terms , Wine , Wine Name (Region) , Grape Varieties , Bordeaux , Loire , Alsace , Champagne , Practice Conversation , À l’hôtel – At the Hotel . To Study with 3 Years Program in Tourism and Hospitality


8 – Personality & Communication Development – D18 – Full Marks – 200

To Study with 3 Years Program in Tourism and Hospitality


Year 2 – 2nd Year of 3 Years Program in Tourism and Hospitality


Subjects to Study in 3 Years Program in Tourism and Hospitality


1 – Food Production & Pattisserie download_icon3 – D21 – Full Marks – 400

Bakery theory , Fundamentals of Bakery , Equipment , Bakery Terms , Principles, Bread making, Faults & remedies , Qualities a professional must have include , Pastries , Basic pasta and sauce , Milk & milk products. , Processing Milk: , Indian Gravy , Menu Planning , Food Cost And Food Cost Control , Standardization of Recipes , Practicals , ASSIGNMENTS. To Study with 3 Years Program in Tourism and Hospitality


2 – Food & Beverage Service download_icon3 – D22 – Full Marks – 400

Beer: Ingredients, Manufacturing, Processing, Types & Brand Names. , Spirits: Distillation – Pot Still and Patent Still , DISTILLATION , Whisky: Ingredients, types and brand names. , Gin: Ingredients, types and brand names. , Vodka: Ingredients, types and brand names. , Brandy: Ingredients, types and brand names. , Rum: Ingredients, types and brand names. , Cocktails , Liquers , Bitters , Food and Beverage Practicals , Assignments. To Study with 3 Years Program in Tourism and Hospitality


3 – Front Office download_icon3 – D23 – Full Marks – 400

Establishing the room rates , Forecasting Room Availability , Budgeting for Front Office Operations , Yield Management , Elements of Yield Management , Potential High and Low Demand Tactics , Safety and Security of Guests, Employees and Assets , Front Office Selling Techniques , Brainstorm Areas for Promotion , Front Office Accounting System , Night Audit Process , Property Management System , Practicals , Assignments. To Study with 3 Years Program in Tourism and Hospitality


4 – House Keeping Management download_icon3 – D24 – Full Marks – 400

Linen & uniform , Laundry& laundry operation , Stains & stain removing agents , Contracts & outsourcing , Fiber & Fabrics , Flower arrangement , Color , Practicals , Assignments. To Study with 3 Years Program in Tourism and Hospitality


5 – Sales & Marketing download_icon3 – D25 – Full Marks – 200

Introduction to Marketing , Market Segmentation , Marketing Mix , Internet Marketing , Sales & Marketing Manager. To Study with 3 Years Program in Tourism and Hospitality


6 – Accounts – D26 – Full Marks – 200

Basic Accounting Terms, Journal And Ledger. To Study with 3 Years Program in Tourism and Hospitality


7 – Industrial Training Project – D27 – Full Marks – 100

 


Year 3 – 3rd Year of 3 Years Program in Tourism and Hospitality


Subjects to Study in 3 Years Program in Tourism and Hospitality


1 – Catering Management & Menu Planning Techniques download_icon3 – D31 – Full Marks – 400

Cycle of control , Kitchen Planning , Volume Forecasting and Production Control , Store and Purchase , Practical , Assignments. To Study with 3 Years Program in Tourism and Hospitality


2 – Food and Beverage Management – D32 – Full Marks – 400

Wine , Champagne , Introduction to food and beverage Management , Managerial Responsibilities and Relationship , Food and Beverage Marketing , Practical , Assignments. To Study with 3 Years Program in Tourism and Hospitality


3 – Accommodation Operation Management download_icon3 – D33 – Full Marks – 400

Job Analysis , Budget & planning of house-keeping budget , Safety awareness & basic accident prevention , Soft Furnishings , Lighting , Work Schedules , Practical , Assignments. To Study with 3 Years Program in Tourism and Hospitality


4 – Front Office Management download_icon3 – D34 – Full Marks – 400

The Front Office Audit , Evaluating Front Office Operations , Managing Human Resources , Building Telephone Skills , New Hotel Trends and Worldwide Concepts , Practical , Assignments. To Study with 3 Years Program in Tourism and Hospitality


5 – Human Resource Planning & Development download_icon3 – D35 – Full Marks – 200

Introduction To Human Resource Management , Human Resource Management In Hospitality Industry , Recruitment And Selection , The Employment of Socially Defined Minority Groups , Anti Discriminatory Legislation , Training and Development , Performance Management and Performance Appraisal , Reward Strategies In The Hospitality Industry , Employee Involment And Participation , Disciplinary Procedures. To Study with 3 Years Diploma in Hotel Man agement


6 – Project Report – D36 – Full Marks – 100


6 months Industrial Training in Luxury hotels is compulsory for 3 Years Program in Tourism and Hospitality.

Off-Line Course Application

  1. Download and print out the Application form. [Click here to download]

    Hotel Management Courses Application form BNG Kolkata
    Application Form
  2. Fill up all fields in block letter.
  3. Attach a demand draft of Rs. 400/- in favor of “Nalanda Group of Management Education”, payable at Kolkata.
  4. Send the application form and demand draft at 32, Dr. Lal Mohan Bhattacharya Road, PO – Intally, Kolkata-700014 through speed post.
  5. Inform us after you dispatch by mailing at bngkolkata@yahoo.com.
  6. The prospectus with all course fee details will reach you within 5 [five] working days after we receive the DD and form

Register / Pay fees with ..

Paytm_logo_BNG Hotel Management Kolkata

All the best!

On-Line Course Application

Please follow the checklist and arrange all required items before filling up the form.

      1. Fill up all fields in block letter.
      2. Scanned copy of passport size photograph is required to complete the application in online mode.
      3. Pay online for prospectus or admission ( Choose Paytm or SBI) , any bank debit card, credit card or net banking is allowed.
      4. Keep the online payment receipt for future reference.
      5. Check your email inbox or spam folder for the confirmation mail from BNG Kolkata.

    Register / Pay fees with ..

    Paytm_logo_BNG Hotel Management Kolkata

All the best!

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