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National Council for Hotel Management and Catering Technology

Eligibility:

National Council for Hotel Management and Catering Technology (Society) was set up in the year 1982 by the Government of India as an autonomous body for coordinated growth and development of hospitality education in the country. The Council regulates academics activities in the field of Hospitality Education & Training that is imparted through Twenty One (21) Central Govt. sponsored Institutes of Hotel Management, Twenty One (21) State Government sponsored institutes, fifteen (15) Pvt. institutes and Seven (7) Food Craft Institutes, that function in different parts of the country.

Eligibility:

  • A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.

  • For candidates from General and OBC categories, upper age limit is 22 years as on 01.07.2017

Exam Date: 29th April, 2017

Admission Process: Selection through written entrance examination called “Joint Entrance Examination” on 29th April 2017.

Pattern of Examination: (Correct answer will be awarded +1 mark and wrong answer will be given – 0.25 from Section 1 to 4)

  • Numerical Ability & Analytical Aptitude: 30

  • Reasoning & Logical Deduction: 30

  • GK & Current affairs: 30

  • English language: 60

  • Aptitude for Service Sector: 50 (Grade marks)

Total : 200 Question

1st Sem – 2nd Sem – 3rd Sem – 4th Sem – 5th Sem – 6th Sem –
Rs 43250.00 Rs 33750.00 Rs 39000.00 Rs 34500.00 Rs 43750.00 Rs 39250.00
COURSE CURRICULUM:
SEMESTERS SUBJECTS
Semester I Foundation Course in Food Production - I
  Foundation Course in Food & Beverage Service - I
  Foundation Course in Front Office Operations - I
  Foundation Course in Accommodation Operations - I
  Application of Computers
  Hotel Engineering
  Nutrition
Semester II Foundation Course in Food Production - II
  Foundation Course in Food & Beverage Service - II
  Foundation Course in Front Office Operations - II
  Foundation Course in Accommodation Operations - II
  Principles of Food Science
  Accountancy
  Communication
Semester III & IV Food Production Operations
  Food & Beverage Service Operations
  Front Office Operations
  Accommodation Operations
  Food & Beverage Controls
  Hotel Accountancy
  Food Safety & Quality
  Research Project (Methodology) (SEM III/IV)
  Industrial Training
Semester V Advance Food Production Operations – I
  Advance Food & Beverage Operations – I
  Front Office Management - I
  Accommodation Management - I
  Financial Management
  Strategic Management
  Research Project (SEM V)
  Special topics/Guest speakers
Semester VI Advance Food Production Operations - II
  Advance F&B Operations - II
  Front Office Management - II
  Accommodation Management - II
  Food & Beverage Management
  Facility Planning
  Research Project (SEM VI)
  Special topics/Guest speakers

 

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