Param College
Your Path to Job Oriented Courses
The Hotel Management, Tourism & Catering department is a multidisciplinary program designed to equip students with the essential skills and knowledge required to excel in the hospitality, tourism, and food service industries. With the hospitality sector being one of the fastest-growing industries worldwide, this program offers a well-rounded curriculum that integrates theoretical concepts with hands-on training. Students will gain expertise in key areas such as hotel operations, front office management, food and beverage services, travel and tourism management, and catering operations. Through industry-oriented coursework and experiential learning, they will develop strong managerial, communication, and problem-solving skills, preparing them to handle real-world challenges in a fast-paced and customer-driven environment.
The hospitality and tourism industry is one of the fastest-growing sectors worldwide, offering diverse job opportunities in hotels, resorts, airlines, restaurants, event management, and travel agencies. This program provides students with comprehensive skills in hotel operations, tourism management, catering, and customer service.
| S.NO | NAME OF PROGRAMME | DURATION | ELIGIBILITY | |||
| SCHOOL OF HOTEL MANAGEMENT | ||||||
| 1 | MHM | 4 Semesters | BHM | |||
| 2 | BHM | 8 Semesters | 10+2 | |||
| 3 | DHM | 4 Semesters | 10+2 | |||
| 4 | MHM & Catering Technonolgy | 4 Semesters | BHM | |||
| 5 | BHM & Catreing Technology | 8 Semesters | 10+2 | |||
| 6 | DHM & Catreing Technology | 4 Semesters | 10+2 | |||
| Course Level | Certificate Program | Specialization |
|---|---|---|
| School of Hospitality & Tourism | ||
| After 10th | Trade Certificate in Housekeeping | Room maintenance, hygiene, and cleaning standards |
| After 10th | Trade Certificate in Steward | Food service, restaurant operations, and customer handling |
| After 10th | Trade Certificate in Front Office | Guest relations, reservations, and reception management |
| After 10th | Trade Certificate in Catering | Food preparation, large-scale catering, and kitchen management |
| After 10th | Trade Certificate in Food & Beverage Service | Table service, beverage management, and hospitality etiquette |
| S.NO | COURSE NAME | DURATION | LEVEL |
|---|---|---|---|
| 1 | B.Sc. Hotel Management | 3 Years | Degree |
| 2 | Diploma in Hotel Management & Catering Technology | Varies | Diploma |
| 3 | Diploma in Housekeeping | 1 Year | Diploma |
| 4 | B.Sc. Travel & Tourism Management | 3 Years | Degree |
| 5 | Diploma in Hotel Management | Varies | Diploma |
| 6 | Diploma in Travel, Tourism & Airlines Management | Varies | Diploma |
The Hotel Management, Tourism & Catering industry offers a wide range of career opportunities across various sectors, including hotels, resorts, restaurants, airlines, cruise lines, travel agencies, and event management companies. With the global hospitality industry expanding, there is a high demand for skilled professionals in this field.
| S.NO | SECTOR | JOB ROLE | RESPONSIBILITIES |
|---|---|---|---|
| 1 | Hotel & Hospitality Industry | Hotel Manager | Oversees hotel operations, staff, and guest services. |
| 2 | Front Office Manager | Manages reception, reservations, and customer interactions. | |
| 3 | Housekeeping Manager | Ensures cleanliness, hygiene, and guest comfort. | |
| 4 | Food & Beverage Manager | Supervises restaurant, bar, and catering services. | |
| 5 | Banquet Manager | Plans and executes corporate and social events. | |
| 6 | Tourism & Travel Industry | Travel Consultant | Assists customers with vacation planning and travel bookings. |
| 7 | Tour Operator | Organizes tour packages, itineraries, and group travel. | |
| 8 | Airline & Cruise Line Executive | Manages customer service, bookings, and operations. | |
| 9 | Destination Manager | Promotes and manages tourist destinations and attractions. | |
| 10 | Event & Conference Coordinator | Plans and executes large-scale events. | |
| 11 | Catering & Food Service Industry | Executive Chef | Leads kitchen staff, menu planning, and food preparation. |
| 12 | Sous Chef | Assists the executive chef in kitchen management. | |
| 13 | Restaurant Manager | Oversees daily restaurant operations and customer service. | |
| 14 | Catering Manager | Plans and executes catering services for corporate and private events. | |
| 15 | Food Safety & Quality Manager | Ensures food hygiene and safety standards. |
| S.NO | OPPORTUNITIES IN SECTORS |
|---|---|
| 1 | Defense - Army, Navy, Air Force |
| 2 | Paramilitary Forces - ITBP, BSF, CISF, CRPF, etc. |
| 3 | National & International Hotel Groups – 5*, 4*, 3* |
| 4 | Railway Catering (IRCTC / Rail Neer) |
| 5 | Food Corporation of India (FCI) |
| 6 | All State & Ministerial Departments |
| 7 | Food Safety Department |
| 8 | India Tourism Development Corporation (ITDC) |
| 9 | State & UT’s Development Corporation Departments |
| 10 | WHO Projects related to Public Health & Child Care |
| 11 | Faculty in HM Institutes & Colleges |
| 12 | Resorts, Bars, Banquets, Dining Systems, Restaurants |
| 13 | Health & Spa |
| 14 | Food Suppliers |
| 15 | Cruise Liner |
| 16 | Event Management Industry |
| 17 | Self Employed for Catering & Hotel |
| 18 | Mess Management at Universities, Companies, Hospitals |
| 19 | Diet Management Department – Health & Medical |
| S.NO | TOP COMPANIES |
|---|---|
| 1 | Ambassador Group of Hotels |
| 2 | Mansingh Group of Hotels |
| 3 | Oberoi Group of Hotels |
| 4 | Taj Group of Hotels |
