- about the course in nchmct
- apply for bsc in hospitality and hotel administration
- bsc in hospitality and hotel administration
- bsc in hospitality and hotel administration course in nchmct
- exam pattern for Jee 2018
- hotel management course
- important dates for jee 2018
- JEE 2018
- jee 2018 main
- nchm 2018
- nchmct 2018
- NCHMCT JEE 2018
Source: Me Next Magazine-Rajasthan Patrika (21-Jan-2018)
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.
Initially, the Council was set up as the National Board of Studies in Food Management, Catering & Nutrition under the administrative control of Ministry of Agriculture (Department of Food) and subsequently transferred to the Ministry of Tourism, Govt. of India in the year 1984. It was rechristened as National Council for Hotel Management & Catering Technology. Currently, the office of the Council is situated at A-34, Sector-62, Noida (U.P.) India with its own building, while the registered office is at Pusa, New Delhi.
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.
Through the Council, these institutes offer Ten (10) different professional programs leading to award of Certificate, Diploma, Post Graduate Diploma, Bachelor and Master Degree. The BSc. And MSc. programmes are offered in collaboration with Indira Gandhi National Open University – IGNOU.
B.Sc. HOSPITALITY & HOTEL ADMINISTRATION PROGRAM
The Bachelor of Science program in Hospitality and Hotel Administration is offered jointly by the National Council
for Hotel Management and the Indira Gandhi National Open University. The Three-Year (Six Semester) course
equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory
responsibilities in the Hospitality sector. The program involves in-depth laboratory work for students to acquire
required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service,
Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety &
Quality, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism
Marketing and Management. Only vegetarian option is also available in 06 affiliated Institute as shown under 6.8
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