Duration : 24 Months, Course Fees : 84,000.00/-, Instalment Breakup : 30,000/- + 2700/- X 20 months, Eligibility : 12TH PASS.
Course Structure:
I YEAR
1 HMTS001-01 COMMUNICATIVE ENGLISH AND COMPUTER FUNDAMENTALS
2 HMTS001-02 HOTEL & TOURISM INDUSTRY
3 HMTS001-03 FRONT OFFICE MANAGEMENT - I
4 HMTS001-04 F & B PRODUCTION MANAGEMENT - I
5 HMTS001-05 F & B SERVICE MANAGEMENT - I
6 HMTS001-06 HOUSEKEEPING MANAGEMENT - I
7 HMTS001-07 PRACTICAL - I
8 HMTS001-08 PRACTICAL - II
9 HMTS001-09 PRACTICAL - III
10 HMTS001-10 PRACTICAL - IV
11 HMTS001-11 PRACTICAL - V
12 HMTS001-12 PRACTICAL - VI
II YEAR
13 HMTS001-13 TOURISM MANAGEMENT
14 HMTS001-14 FRONT OFFICE MANAGEMENT - II
15 HMTS001-15 F & B PRODUCTION MANAGEMENT - II
16 HMTS001-16 F & B SERVICE MANAGEMENT - II
17 HMTS001-17 HOTEL ACCOUNTING & BOOK KEEPING
18 HMTS001-18 PRACTICAL - VII
19 HMTS001-19 PRACTICAL - VIII
20 HMTS001-20 PRACTICAL - IX
21 HMTS001-21 PRACTICAL - X
22 HMTS001-22 PRACTICAL - XI
Duration : 12 Months, Course Fees : 48,000.00/-, Instalment Breakup : 20,000/- + 2800/- X 10 months, Eligibility : 12TH PASS.
Course Structure:
1 HMTS004-01 COMMUNICATIVE ENGLISH AND COMPUTER FUNDAMENTALS
2 HMTS004-02 HOUSEKEEPING(CLEANING)
3 HMTS004-03 LINEN/LAUNDARY
4 HMTS004-04 FIRST AID/HYGEINE/MAINTENANCE
5 HMTS004-05 ADVANCED HOUSEKEEPING
6 HMTS004-06 ELEMENTS OF INTERIOR DECORATION
7 HMTS004-07 PRACTICAL - I
8 HMTS004-08 PRACTICAL - II
9 HMTS004-09 PRACTICAL - III
10 HMTS004-10 PRACTICAL - IV
11 HMTS004-11 PRACTICAL - V
12 HMTS004-12 PRACTICAL - VI
Duration : 12 Months, Course Fees : 48,000.00/-, Instalment Breakup : 20,000/- + 2800/- X 10 months, Eligibility : 12TH PASS.
Course Structure:
1 HMTS010-01 COMMUNICATIVE ENGLISH AND COMPUTER FUNDAMENTALS
2 HMTS010-02 FOOD SCIENECE & NUTRITION
3 HMTS010-03 FOOD & BEVARAGE PRODUCTION
4 HMTS010-04 PRACTICAL - I
5 HMTS010-05 PRACTICAL - II
6 HMTS010-06 PRACTICAL - III
Duration : 12 Months, Course Fees : 48,000.00/-, Instalment Breakup : 20,000/- + 2800/- X 10 months, Eligibility : 12TH PASS.
Course Structure:
1 HMTS011-01 COMMUNICATIVE ENGLISH AND COMPUTER FUNDAMENTALS
2 HMTS011-02 FOOD & BEVARAGE SERVICE MANAGEMENT
3 HMTS011-03 HOTEL & TOURISM INDUSTRY
4 HMTS011-04 FOOD SCIENCE & NUTRITION
5 HMTS011-05 PRACTICAL - I
6 HMTS011-06 PRACTICAL - II
7 HMTS011-07 PRACTICAL - III
8 HMTS011-08 PRACTICAL - IV
Duration : 12 Months, Course Fees : 48,000.00/-, Instalment Breakup : 20,000/- + 2800/- X 10 months, Eligibility : 12TH PASS.
Course Structure: 1 HMTS032-01 COMMUNICATIVE ENGLISH AND COMPUTER FUNDAMENTALS
2 HMTS032-02 PRINCIPLES OF NUTRITION
3 HMTS032-03 PRINCIPLES OF FOOD PRESERVATION
4 HMTS032-04 FOOD MICROBIOLOGY
5 HMTS032-05 INTRODUCTION ND TECHNIQUES OF FOOD PRESERVATION
6 HMTS032-06 PACKING,STORING,MARKETING AND QUALITY CONTROLLING
7 HMTS032-07 PRACTICAL - I
8 HMTS032-08 PRACTICAL - II
9 HMTS032-09 PRACTICAL - III
10 HMTS032-10 PRACTICAL - IV
11 HMTS032-11 PRACTICAL - V
12 HMTS032-12 PRACTICAL - VI
Duration : 18 Months, Course Fees : 76,000.00/-, Instalment Breakup : 20,000/- + 3500/- X 16 months, Eligibility : 12TH PASS.
Course Structure:
1 HMTS033-01 FRONT OFFICE MANAGEMENT
2 HMTS033-02 F & B PRODUCTION MANAGEMENT
3 HMTS033-03 F & B SERVICE MANAGEMENT
4 HMTS033-04 HOTEL ACCOUNTING & BOOK KEEPING
5 HMTS033-05 PRACTICAL - I
6 HMTS033-06 PRACTICAL - II
7 HMTS033-07 PRACTICAL - III
8 HMTS033-08 PRACTICAL - IV
9 HMTS033-09 PRACTICAL - V
Duration : 12 Months, Course Fees : 48,000.00/-, Instalment Breakup : 20,000/- + 2800/- X 10 months, Eligibility : 12TH PASS.
Course Structure:
1 HMTS036-01 COMMUNICATIVE ENGLISH AND COMPUTER FUNDAMENTALS
2 HMTS036-02 ELEMENTS OF INDUSTRY DECORATION
3 HMTS036-03 LINEN/LAUNDARY
4 HMTS036-04 FIRST AID/HYGEINE/MAINTENANACE
5 HMTS036-05 DOMASTIC HOUSE KEEPING
6 HMTS036-06 PRACTICAL - I
7 HMTS036-07 PRACTICAL - II
8 HMTS036-08 PRACTICAL - III
9 HMTS036-09 PRACTICAL - IV
10 HMTS036-10 PRACTICAL - V
Duration : 24 Months, Course Fees : 84,000.00/-, Instalment Breakup : 30,000/- + 2700/- X 20 months, Eligibility : 10TH PASS.
POST GRADUATE DIPLOMA IN TOURISM & HOTEL MANAGEMENT: SYLLABUS
Paper Code Subjects of Study
1 Tourism Operations Management Applications
2 Hospitality Operations Management
3 Hotel Operations Management Applications
4 Food and Beverage Operations
5 Manage Service Excellence
6 Integrated Project / Industrial Attachment
7 Special Events Management Exhibition and Conventions
8 Tourism and Hospitality Marketing
9 Entrepreneurship in the Hospitality Industry
10 Practical - 2
11 Practical - 3
12 Practical - 4
13 Practical - 7
14 Practical - 8
Duration : 24 Months, Course Fees : 84,000.00/-, Instalment Breakup : 30,000/- + 2700/- X 20 months, Eligibility : 12TH PASS.
YEAR 1
Accommodation Operation
Food & Beverage Service Level I
Spoken English Composition and Business Correspondence
Food & Bakery Confectionery Production Level I
Food Hygiene & Nutrition
Economics and Statistics for Hotel & Tourism
Hotel Maintenance & Engineering
Hospitality French
Fundamentals of Travel & Tourism
YEAR 2
Housekeeping Management
Food & Beverage Service Level II
Hospitality Accounts
Food & Bakery Confectionery Production Level II
Hospitality Sales & Marketing and Public Relations
Hotel Law
Human Resource Management
Basics of Computer Application
Front Office Operation
Projects
Duration : 12 Months, Course Fees : 30,000.00/-, Instalment Breakup : 10,000/- + 2000/- X 10 months, Eligibility : 12TH SCIENCE. COURSE CODE : 1507
Course Curriculum:
The Certificate in Hotel and Tourism Management offered by the RYVTSM is designed to provide students with a deep and practical understanding of the hospitality and tourism sectors. This six-month program focuses on equipping learners with the skills, knowledge, and confidence needed to thrive in a fast-paced global industry. Below is the detailed curriculum:
Introduction to Hospitality and Tourism
Hotel Operations Management
Travel and Tourism Management
Food Production Operations
Marketing and Sales in Hospitality
Practical
Duration : 18 Months, Course Fees : 84,000.00/-, Instalment Breakup : 30,000/- + 3125/- X 16 months, Eligibility : 12TH SCIENCE. COURSE CODE : 1508
The Advance Diploma in Hotel and Tourism Management (ADHTM) offered by the RYVTSM is designed to provide students with a deep and practical understanding of the hospitality and tourism sectors. This one-year program focuses on equipping learners with the skills, knowledge, and confidence needed to thrive in a fast-paced global industry. Below is the detailed curriculum:
Introduction to Hospitality and Tourism
Hotel Operations Management
Travel and Tourism Management
Food Production Operations
Marketing and Sales in Hospitality
Event Management
Customer Service in Tourism and Hospitality
Practical
Duration : 18 Months, Course Fees : 84,000.00/-, Instalment Breakup : 30,000/- + 3125/- X 16 months, Eligibility : 12TH SCIENCE. COURSE CODE : 1509
The Advanced Diploma in Bar and Restaurant Management (ADBRM) is a comprehensive one-year program designed for individuals aspiring to build a successful career in the hospitality industry. Offered by the RYVTSM, this course provides in-depth knowledge and practical skills in bar operations, restaurant management, customer service, food and beverage management, and hospitality leadership.
Whether you are a recent graduate, a working professional, or an entrepreneur looking to start your own hospitality venture, the ADBRM course equips you with the tools to thrive in today’s competitive bar and restaurant industry. Delivered entirely online, it offers flexibility and convenience without compromising on quality.
Course Curriculum:
The curriculum blends theoretical knowledge with practical insights to cover every critical aspect of managing a bar and restaurant. Below is the detailed curriculum:
Introduction to Bar and Restaurant Management
Beverage Knowledge and Bar Operations
Restaurant Marketing
Restaurant Operations
Restaurant finance management
Kitchen management and cleanliness
Food Production Operations
Practical
Duration : 18 Months, Course Fees : 84,000.00/-, Instalment Breakup : 30,000/- + 3125/- X 16 months, Eligibility : 12TH SCIENCE. COURSE CODE : 1510
The Advanced Diploma in Food Production (Cookery) is a comprehensive one-year program designed for aspiring chefs and culinary enthusiasts who wish to build a strong foundation in professional cooking techniques and food production. Offered by the RYVTSM, this course blends theoretical knowledge with practical culinary skills to prepare students for a successful career in the hospitality and food service industry.
With a focus on both national and international cuisines, the program introduces students to modern kitchen practices, hygiene standards, food safety regulations, menu planning, kitchen management, and the art of presentation. Whether you're aiming to work in top hotels, start your own food venture, or simply refine your culinary passion, this course will equip you with the skills needed to excel in today’s competitive culinary world.
Course Curriculum:
The curriculum combines core theoretical knowledge with applied kitchen skills to prepare learners for professional roles in the hospitality and food service industry. Below is the detailed curriculum:
Food Production Operations
International Cuisine
Indian Cuisine
Food Safety and Hygiene Practices
Larder
Food processing and preservation
Garde Manger
Practical