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Certificate Course in Hotel Operations (CCHO)

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Level
Certificate
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Duration
1 Year
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Fee Structure
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Certificate Course in Hotel Operations (CCHO)

Admission Procedure

Merit prepared on basis of the qualifying exam

Provisional Admission

Passed 10+2 or equivalent examination from a recognized board

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About The Program

In the present scenario of Globalization of industry and business, hotels and Restaurants are being established rapidly due to the increased travelling by professionals and general public.

The demand for manpower has raised exponentially for the entry or junior level job positions in hotels, restaurant, and catering and hospitality operations. This has created an urgent need for skilled workers in large numbers. Hence, students who have completed their 12th standard have a golden opportunity to undergo one year training in hotel operations so that they stand a very good chance of employment with appropriate salary.

Students who go in for regular courses of Arts, Science and Commerce are finding it difficult to get a job in the relevant fields after completing 10+2 level or even a degree. The programme is aimed under Corporate Social responsibility of Graphic Era (Deemed to be University) to provide access to quality and affordable education to the youth, particularly who cannot pursue their higher studies, a chance for employment will bring about prosperity to the region.

Students are eligible to seek admission in this programme after passing 10+2 examination and once selected, they can shape up their career in various fields like – Five Star Hotels, Multi cuisine Restaurants, Resorts, Tourism, Cruise Lines and Airlines etc.

Eligibility

  • Passed 10+2 or equivalent examination from a recognized board
  • Students from any stream (Science/Commerce/Humanities) are eligible
  • Minimum 50% aggregate marks (as per university norms)

Teaching Pedagogies

The role of higher education is very important in securing the gainful employment and/or providing further access to higher education comparable to the best available in the world class institutions elsewhere. The improvement in the quality of higher education, therefore, deserves to be given highest priority to enable the young generation of students to acquire skill, training and knowledge in order to enhance their thinking, comprehension and application abilities and prepare them to compete, succeed and excel globally. Sustained initiatives are required to reform the present higher education system for improving and upgrading the academic resources and learning environments by raising the quality of teaching and standards of achievements in learning outcomes in undergraduate programs.

The Graphic Era (Deemed to be University) upgraded its undergraduate programmes in Hospitality management in accordance with guidelines of NEP 2020 including Outcome Based Education (OBE) and Choice Based Credit System (CBCS), which makes it student-centric, interactive with well-defined aims, objectives and goals. NEP 2020 aims at making higher education multidisciplinary learning process. In other words, the curriculum will be flexible; it will allow students to take up creative subject-combinations.

  • Experiential Learning : Hands-on training in kitchens, restaurants, front office labs, and housekeeping labs
  • Case Study Method : Analysis of real-world hospitality business scenarios
  • Industry Internships & Live Projects : Exposure to hotels, resorts, airlines, cruise lines, event companies, and allied sectors
  • Project-Based Learning : Students solve real operational and managerial problems
  • Flipped Classroom : Pre-class learning combined with in-class discussions and simulations
  • Industry Interaction : Guest lectures, workshops, conclaves, and industrial visits.

Program Educational Objectives (PEOs)

PEO1

To be able to identify, explain and use hotel and hospitality management concepts, theories, models, and operational techniques.

PEO2

To acquire and use knowledge of Food Production, Food and Beverage Service, Front Office and Accommodation Operation in the variety of contexts, providing the foundation for success in graduate studies and careers in national and international hospitality sector

PEO3

To be able to apply knowledge attained in classes for being a successful hotelier or entrepreneur of hospitality sector

PEO4

To use the investigative skills necessary for conducting operational research and participating effectively in live project.

Program Outcomes (POs)

PO1

Critical Thinking

To create analytical ability to evaluate the operations of hotels and other hospitality units under varying competitive conditions.

PO2

Effective Communication

Effectively communicate operational activities of all core operational and allied department of the hotels with students.

PO3

Social Interaction

Ability to prepare workforce which could help in societal development through employment and entrepreneurship opportunity

PO4

Effective Citizenship

Demonstrate empathetic social concern and equity centred national development and ability to act with an informed awareness of issues and participate in civic life through volunteering.

PO5

Hotel Ethics

Display knowledge to cultivate a better understanding of moral dimensions of decision making also values of life at all stages

PO6

Environment and Sustainability

Ability to develop better understanding environment and sustainability related issues which are related to hotel operations such as Energy and Resource Efficiency, Eco-friendly Operations, Sustainable Supply Chain & Guest Awareness & Engagement

PO7

Self-directed and Life-long Learning

To create competence among the students to compete for the higher managerial positions in industry and business.

PO8

Individual and team network

Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

PO9

Research Proficiency

Equip students with robust research skills, including the ability to design, conduct and interpret research using qualitative and quantitative methods.

PO10

Social Responsibility

Develops an obligation to act for the benefit of society at large. Cultivates the responsibility to maintain a balance between the economy and the ecosystems. Nurtures a moral obligation to minimize the adverse effect on those immediately around them.

PO11

Embracing Creativity

To enhance problem -solving by integrating interdisciplinary projects, innovative presentations, community engagement and real -world applications.

PO12

Entrepreneurial Mind set Development

To provide a platform for developing an entrepreneurial mind set, which includes traits such as resilience, adaptability, and a willingness to take calculated risks. By incorporating experiential learning activities, such as entrepreneurial projects or internships, students can apply their knowledge and skills in real-world contexts.

Program Specific Outcomes (PSO)

PSO1

To inculcate the ability to employ the basic as well as advanced operational analysis in their decision making skills.

PSO2

To determine use of various operational department of hotels.

PSO3

To provide the students with the opportunity of obtaining a professional qualification in the field of hotel management focusing on the advanced practical areas and to apply the concepts of hospitality efficiently in their professional forum.

Career Pathways

Certificate Course In Hotel Operation (CCHO) Programme of the 1-Year can pursue careers in:

They have various career opportunities as:
  • Hotels & Resorts (Operations, Management, Sales)
  • Airlines, Cruise Lines & Airport Services
  • Event Management & MICE Industry
  • Luxury Retail & Service Management
  • Food & Beverage Entrepreneurship
  • Hospitality Consultancy & Revenue Management
  • Tourism Boards & Destination Management
  • Academic & Training Institutions
  • Research & Policy Roles in Hospitality & Tourism
  • Start-ups and Hospitality Ventures

Notes: Semester 1 and 2 are applicable only for regular entry students. Lateral entry students begin from Semester 3.

Course Curriculum

Semester 1

  • Fundamentals Of Food Production
  • Fundamentals Of Food And Beverage Service
  • Fundamentals Of Room Division Operation
  • Communication & Career Skills
  • Healthy Living & Fitness
  • Food Production Fundamental Practical
  • Food And Beverage Service Fundamental Practical
  • Room Division Fundamental Practical
  • Seminar
  • General Proficiency

Semester 2

  • Food Production Operation- Industry Exposure – Practical
  • Food And Beverage Service Operation- Industry Exposure – Practical
  • Room Division Operation Industry Exposure – Practical
  • Log Book & Training Project Report- Industry Exposure
  • Comprehensive Viva Voce – Industry Exposure
  • Seminar
  • General Proficiency

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