MASTER OF SCIENCE HOTEL MANAGEMENT AND CATERING TECHNOLOGY - (M.SC-HMCT)

An industry that is growing constantly and sustaining with new trends is bringing the best career opportunities for students to get into Masters in Hotel Management. And  students in gaining the complete knowledge in all these Sectors. Students will acquire theoretical and practical knowledge during the course learning.

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COURSE MODULES

Paper-I: FOOD & BEVERAGE PRODUCTION

U nit I

The working environment, Maintaining a safe and secure environment, Maintaining a

professional & hygienic appearance, Maintaining effective working relationships

contributing to the development of self and others. Selection, uses and care of

knives and equipment, Maintaining clean food production areas.

Unit II

Nutrition and healthy eating,

Unit III

Methods of cooking Stocks, Soups & Sauces, Salads & prepared foods, Pasta & Rice. Methods of

c ooking Eggs, fish & shell fish, Meat & poultry (lamb, beef, veal, pork, poultry)

UNIT IV

Methods of cooking Ethnic dishes. Indian, Caribbean, Chinese, Greek, Indonesian,

Japanese, Mexican, Middle East, Spanish, Thailand, and USA.

UNIT V

Methods of cooking Vegetable dishes. Vegetable & pulses, potatoes.

UNIT VI

Methods of preparing Pastries, desserts, dough products, pastry products, cakes & biscuits,

snacks, savories & convenience foods.

 

Paper – II: FOOD & BEVERAGE MANAGEMENT

U NIT – I

Introduction, sectors of food & beverage outlets, food & beverage function,

responsibilities of the food & beverage management, objectives of food &

beverage control, elements of cost, cost group, fundamentals of control.

UNIT – II

Purchasing- introduction, duties of purchasing manager, purchasing procedure, the

selection of a supplier, the purchasing of foods & beverage, purchase specifications for

foods & beverage. Receiving, storing and issuing- receiving of food materials, storing

and issuing of food, stock taking of food. Receiving, storing and issuing beverage,

stock taking of beverages.

UNIT- III

Food & beverage production- introduction, food production methods, beverage

production methods. Food & beverage service methods- introduction, classification of

food service methods, beverage service methods classification. Food & beverage

p roduction control- introduction, food production control, beverage production control.

UNIT – IV

Food controlling- the essentials of a control system, calculation of food cost, methods

of food control, food control checklist. Beverage controlling- calculation of beverage

cost, methods of beverage control, control checklist. Operating yardsticks- total food &

b everage sales, department profit, ratio of food and beverage sales to total sales,

ASP, sale mix, payroll costs, index of productivity, stock turnover, sales/ waiter

and sales/ sq. foot.

UNIT – V

Sales promotion-introduction. Food & beverage facilities- advertising, merchandising, public

relations. Food menus & beverage lists- basic menu criteria, types of food menus, contents of

food menu, beverage lists, menu merchandising. Food & beverageintroduction,

MASTER OF SCIENCE HOTEL MANAGEMENT AND CATERING TECHNOLOGY (M.SC-HMCT)

mgmt. in hotels and basic politics- financial, mastering. Quality

restaurants and catering control and performance measurement.

 

Paper -III: HOUSE KEEPING MANAGEMENT

UNIT I

House keeping department- importance & functions of house keeping department,

layout of the house keeping department. Organization of a house keeping department(

small, medium & large establishments). Duties of housekeeping staff, relationship with

other departments, control desk.

UNIT II

House keeping equipment- equipments used in house keeping, department, selection and

care of equipments. Cleaning agents- selection & uses of cleaning agents. House keeping

s tores- functions and record maintenance. Public area cleaning- procedure of cleaning.

UNIT III

Fabric- basic types and types of weaves- characteristics and uses of usual fabrics.

Laundry services- dry cleaning and stain removal, records maintained in laundry,

valet services.

bed & bedding- size, care & cleaning of beds- bed linen, blankets, bed spreads &

m attress, covers & pillow mattresses.

UNIT IV

Floor finishes- points to be considered in floor finishes and types of floor finishes.

Carpeting- purpose and points considered while selecting a carpet, cleaning of carpet.

Soft furnishing- curtains, blinds, loose covers and cushions. Flower

arrangement principles and types of flower arrangements.

 

Paper – IV: Practical

Paper – I: FRONT OFFICE MANAGEMENT

UNIT I

Front office salesmanship- up selling techniques; upgrading; front office reception as

a sales department; guidelines to selling- by telephone, face to face; selling to the

business person, conference and group business- how to compete in this market.

UNIT II

Sales relation and social skills- the role of guest relations officer; types of guest

problems; skills necessary for dealing with problems; solving problems; handling

complaints; course of action to take when handling problems; follow up action;

telephone handling skills.

UNIT III

Flow of guest information between sections of front office and other departments;

importance of log books, reservations, reception, mail and information, desk, front office

cashier, telephones, housekeeping dept., engineering dept., accounts dept.,

information/bell desk/ concierge: functions of the information dept; handling guest mail,

messages, registered and insured mail, guest tickets and special requests, information

binder, lobby hierarchy, duties of the bell desk, luggage handling, running errands,

vending stamps, scanty baggage guest, control on bell caption, concept of concierge.

 

 

MASTER OF SCIENCE HOTEL MANAGEMENT AND CATERING TECHNOLOGY (M.SC-HMCT)

 

UNIT IV

Functions of front office accounting system- guest accounting system; the check

out procedure , settlement of guest accounts, late check outs, methods of account

settlement and procedures for accepting such settlements.

UNIT V

Credit control- the meaning of credit control; objectives of credit control measures;

hotel credit control policy; guest with guaranteed bookings; settlement by corporate

accounts; accounts settled by credit cards, credit control measures required when

receiving reservations, credit control measures at check in; credit control measures

by other sales department; credit control at check out; after guest departure,

preventing skippers- on arrival, during the stay, on the day of departure, the right of

lieu.

UNIT VI

Forecasting- importance of forecasting, how to forecast, useful forecasting era;

format of reservation forecasts; how to calculate a reservation forecast( room

revenue) . Tariffs- establishing of room rates; the rule of thumb approach; Hubbart

formula, differential room rates. Field management- concept of yield management;

hospitality applications; measuring yield, formulas.

 

Paper-II: ECONOMICS AND STATISTICS FOR HOTEL AND TOURISM

UNIT I

  • Industry, service economy, economic development, industry, hotel and catering

industry.

UNIT II

Price mechanism, demand, supply, market, price, elasticity, demand for hotel

a nd catering services, firm under perfect competition and the price mechanism.

Conduct and performance- monopoly and monopolistic competition, oligopoly,

conduct and imperfections, perfect competitions Vs imperfect competitions,

performance.

UNIT III

Labour- working population, service sector employment, hotel and catering

employment, supply of labour, demand for labour, price of labour, wage

differentials.

UNIT IV

Capital- significance, demand for capital, interest, investment in hotels and

catering, sources of financer. Cost- benefit analysis.

UNIT V

Government policy- macro economic policies, micro economic policies, fiscal

policy, monetary policy, competition policy, government hotel and catering.

Significance- government & hotel & catering, tourism, national income, consumer

expenditure, employment, regional aspects, multiplier effects, balance of payments.

UNIT VI

Status of statistics- collection of data, types of data, processing of data,

tabulation of data, analysis of data, interpretation of data, limitation of statistics.

Classification- tabulation & graphical representation , preparation of tables,

representation of data random variable, frequency array, frequency distribution,

diagrammatic representation of data line- bar diagram, pie- chart, line graphs, ogive

pictograms.

MASTER OF SCIENCE HOTEL MANAGEMENT AND CATERING TECHNOLOGY (M.SC-HMCT)

 

UNIT VII

Measures of central values- characteristics of a good measure of central tendency,

m ean, types of mean, coding of data, median, mode.

Measures of dispersion- range, mean deviation, variance, standard deviation,

coefficient of variation.

 

 

Paper III: MARKETING AND SALES MANAGEMENT

UNIT I

Concept of marketing, introduction of hospital marketing, sales and marketing cycle,

hospital industry, structure of industry, marketing definition, identifying customer needs,

selling and promotion, hospitality products.

UNIT II

Marketing and sales function- stages involved in planning sales and marketing

activity, market segmentation( concept, relevance to hospitality industry), market

segment groups.

UNIT III

Market research and methods- advertising- meaning, methods. Types of media, public

relations, sales promotions, telephone selling, direct sales concept.

UNIT IV

Customer care, role of merchandising, sales- methods, concepts, modes. Sales

techniques, strategies.

UNIT V

Marketing information system( definition, component and use), marketing plan,

planning for effective marketing, advantages and disadvantages of strategies

marketing planning.

 

Paper IV: FUNDAMENTALS OF TOURISM AND TOURISM PRODUCTS

UNIT I

Introduction to tourism-Definition and meaning or concept of tourism and tourist.

Importance or significance of tourism – Growth of tourism, role of various agencies in

growth of tourism like central and state government and private players.

Positive and negative impact of tourism with reference to economical, social and

environmental, and geographic etc.Domestic and international tourism

UNIT II

Types or forms of tourism- heritage and historical, adventure, sports,

conference, Convention, etc.

Tourist product- meaning or concept, how they are different from other

consumer products.

Components of tourist product-Attractions-tourist destinations or places &

tourist spots having tourist value from heritage or historical point of view or

sports and recreational point of view, dance, fair festivals, trade fair,

conferences and exhibitions etc.

Religion based- Hindu, Muslim , Sikh, Buddhist, Jain and Christian

Wild life sanctuaries- national parks, adventure, eco tourism destinations

UNIT III

Facilities- hotels, transport- air, rail, road, water.

 

MASTER OF SCIENCE HOTEL MANAGEMENT AND CATERING TECHNOLOGY (M.SC-HMCT)

 

UNIT IV

Travel lingo- technical terminology of tourism

 

Paper V: PRACTICAL

Tourism (Project Report & Viva Voce on Tourism Subjects to be conducted by an external

examiner)

 

Paper I: NUTRITION AND FOOD HYGIENE

UNIT I

Introduction to nutrition- food as a source of nutrient- functions of foods- definition of

nutrition and nutrients.

UNIT II          

Food groups- basic five groups.

o Carbohydrate- sources, functions. o

Lipid- sources, functions.

o Proteins- sources, functions.

o Minerals- calcium, phosphorous, sodium, iodine, fluorine- sources and

functions.

o Vitamins- classification, sources, functions.

UNIT III

Concept and principles of diet therapy- factors to consider in planning the therapeutic

diets. Classification of therapeutic diets- routine hospital diets- special feeding methodspre

and post operative diet- role and responsibilities of a dietician.

           Diet counseling.

     Diet in obesity and underweight, diarrhea, constipation, peptic ulcer, fevers.

Diet in diabetes mellitus, liver disease, disease of kidney- cardiovascular disease.

 

Paper II: KITCHEN OPERATIONS MANAGEMENT

UNIT I

ORGANISATIONAL CHART:

Small size hotel , Medium size hotel, Large deluxe , Deluxe hotel

UNIT II

JOB DESCRIPTION OF VARIOUS KITCHEN STAFF

Executive chef,

Second chef / Sous chef

Chef garde manager / lader chef Chef

paissionier / fish cook Butcher /

bouchier

Salad maker / saladier Hors d`

oeuvier

Roast cook / chef rotisseur Grill

cook / chef grillandin Carver /

trancheur

Pastry chef / chef pattissier Baker

/ boulanger

Ice cream chef / glacier Souce

cook / chef saucier Soup cook /

MASTER OF SCIENCE HOTEL MANAGEMENT AND CATERING TECHNOLOGY (M.SC-HMCT)

 

chef potage

Vegetable egg & noodle cook / cook entremeteu`r Relief

cook / chef tournanant

Duty cook / chef de garde Night duty

chef / chef de nuit

Banquet chef / chef de banquets

Breakfast cook / chef de petil Staff

cook / chef communar

UNIT III

FORMAT OF A STANDARD RECIPE

CARD (front and back)

UNIT IV

VARIOUS KITCHEN EQUIPMENTS USED IN KITCHEN

FUELS USED IN COOKING

COOKING BY FIRE

COOKING BY OIL

COOKING BY GAS

COOKING BY ELECTRICITY

FUEL LESS COOKING

 

Paper III: BAR MANAGEMENT

UNIT-I

A brief history of the Bar & Beverage business in India -in U.S.A.

Types of Bar Upscals bars, down scale bars ‘Repairs’ Bar. ‘Walk in’ Bars.’ Airport’ Bars.

Sports. Bar, ‘Pramo’ Bars(Karoake).’Service’ Bars, ‘Mobile’ Bars(airplanes & parties)minibars(

room) Recreational Bars( gulf course).

Specially Bar.

Difference between Bar & Lounge-Definition of Lounge – Purpose of Large Social Concerns a

few definitions like abstainer. tight drinker, moderate drinker ,heavy drinker ,alcohol

dependence, alcohol abusers, alcoholism. The three primary legal concerns with regard to

alcohol service Off-hour service The service of alcoholic beverages to minor . The service of

alcoholic beverages leading to intoxication. The physical effects of alcohol on our

b odydefining

Blood alcohol concentration ( BAC) Blood Alcohol effects on our body

systems-Effect of alcohol on other drugs –serving alcohol with care.

UNIT-ll

Architecture & Interior Design.

The four view points of planning-pemits-licenses-Regulatory compliance’s Interior design-

Establishing & theme -planning for space allocation-planning for traffic flow-floorswindowsw

alls & wall coverages-ceilings-furniture and equipment-planning for colour-Air

control & conditioning -sound control-lighting control-Exterior design.

Basic Bar Managements. The Front Bar Definition-the back bar, under bar, under

( equipment’s like speed rack, ice bin ,glass etc.

The Service Bar Definition -purpose-mini-bar in rooms. Bar equipment’s Accessories-

Tools (includes glassware ) Bar layout -a model.

UNIT-III

Service and Selling Techniques: A guest-oriented approach to service-How it works –

establishing service standards for Successful service & selling ( the techniques & strategies)

The Bartender-his role as a psychologist, his role as a sales person, his role in alcohol

MASTER OF SCIENCE HOTEL MANAGEMENT AND CATERING TECHNOLOGY (M.SC-HMCT)

 

awareness. Building drink method shako blend drink method-desk station setup for

effective service. Selection and Training of Human Resources-Job analysis-job

descriptionjob specification-Recruitment & selection -Training.

UNIT -IV

Marketing Bar Operations: Marketing Segmentation -Market Research -Selecting & Target

Market composition analysis -Forecasting sales -The marketing mix beverage – Pricing

strategies – Pricing methods -promotions -Developing promotions -(Budgeting, Selecting &

developing the idea, establishing a time table) selecting media strategies, delivering

what you promise, Eva lusting the results. Promotional mix advertising –Print Media-

Television, Cable & Radio – word of mouth (components of mix) public relation -Sales

promotions – personal selling Merchandising.

UNIT-V

Bar Control System What is beverage control -Consists of 3 elements Product Control -What

is it? Cash Control -What is it? Product Control -Establishing standards of operations

Standards recipes Portion control Glassware used Prices Preventing pilferage & fraud –

highlight some methods bartenders of services staff use to steal Sales & profitability

control: Determining product cost – sales analysis -gross profit -pricing methods Cash

control -Cash handing procedures -Point of sale system (POs of each registers used

compentenged – list of sub control points which should be incorporated in the cash control

system (no normal attention valid cheque should be signed by the management etc.,)

 

Paper IV: Practical

Paper I: INTERIOR DECORATION

UNIT I

DESIGN AND TYPE OF DESIGN Elements of Design (Line, Shape, Form, Colour,

Size, Texture, Direction, Value) Principles of Design(Scale, Composition,

Harmony, Rhythm Proportion, Balance, focal point) Colour and colour scheme

U ses Factors affecting the Colour scheme of a guest room

UNIT II

LIGHT AND LIGHT FITTING Light and types of Light Source of Light Kinds of Light

Principles of Lighting Lighting for activities Glare & Shadows Windows and Window

treatments Types of window treatment. Blinds -Roller, Venetian, Draperies,

Casements Curtains, Glass Curtains, Cafe Curtains, Valence, Swage & tail,

Pelmets, Cornice. Factors to be considered in selection of Window treatment. Beds

& Bedding Types of Bed & Sizes- (Zeal Bed, Extra Bed, Sofa Bed, Fold away Beds

Bolsters, Bed linen, Blankets, Bedspread quilt) Types of mattresses & Pillows with

sizes -(Interior spring, Mattresses, Rubber & Plastic Mattresses)

UNIT-III

CARPETS Types of Carpet Woven -(Wilton, Ax Minster, Brussels & Cords, Oriental)

Non -Woven -(Tufted, pile bonded carpets, Needle punched Carpets, Electro

statically locked Carpets) . Uses & Disadvantages Care & Maintenance Fabric &

Fiber Classification of fiber Types of Construction Fabrics & commonly used

fabrics Soft furnishing Curtains upholsteries, Loose covers, Cushions Bedspreads

selection-Care, Uses.

UNIT-IV

FURNITURE AND FITTINGS Types of furniture -(Built-in, Free standing, fitted) Major

MASTER OF SCIENCE HOTEL MANAGEMENT AND CATERING TECHNOLOGY (M.SC-HMCT)

furniture woods & uses Care & Maintenance Wall & Wall Coverings Types of Wall

papers- (Sponge able, Washable, Anaglyptic, Lincrusta, Wood chip, Wood grain,

Flock, Wood Paneling, Glass Wall Covering, Metal Wall Covering, Leather (hid)

Wall Covering) Selection, Care & Uses Advantages & disadvantages Floor & Floor

Covering Composition Types Uses, Care, Advantages & Disadvantages

UNIT-V

FLOWER ARRANGEMENT Principles of Flower Arrangement Purpose Types of Flower

Arrangement -Japanese, Western, Free Style, Traditional Equipment, Rules &

Steps to be followed in Flower Arranging Accessories, types & Functions Theme

Decoration -Christmas, New Year, Onam, College Annual Day, Wedding, Reception,

Diwali, Birthday Party, Pongal, Board Meeting.

 

Paper-II: METHODS OF RESEARCH AND ANALYSIS

UNIT I

Different types of Research ‘-Export factor, field experiments, Survey,

Historical Descriptive, Experimental -Case studies- Action Research

other from explorative studies.

UNIT II

Formation of research Designs -Types of variables -formulation of

Hypothesis -Types of characteristics -uses.

UNIT III

Sampling techniques, Establishing Random, Matching groups; Methods

of data collection -Different types.

UNIT IV

Data processing and analysis. Interpretations, conclusion, Association, correlation

and regression; testing of hypothesis-chi-square, t-tests and other tests.

UNIT V

Experimental Designs -Analysis of variance. Analysis of covariance, multiple

correlation; regression; cluster analysis, factor analysis, canonical correction,

content analysis -role of computer in Educational Research.

 

Paper-III: FACILITY MANAGEMENT

UNIT-I

Introduction Space planning Space planning and cost control Operational services

Life cycle costing.

UNIT- II

Health and safety Current good practice User needs evaluation Outsourcing

Managing people

UNIT – III

Building Management Space planning Space planning and cost control Operational

Services

UNIT- IV

Building Management Life cycle costing Health and safety Maintenance

UNIT-V

Catering Management Principles of risk & security management Risk profiles

External and Internal audits Time path analysis Risk & Security awareness

 

 

MASTER OF SCIENCE HOTEL MANAGEMENT AND CATERING TECHNOLOGY (M.SC-HMCT)

Organization of risk & security function Security products

 

Paper-IV: HOSPITALITY LAW

UNIT I

Indian Contract Act 1872; Definition of a contract -kinds of contract- The

arrangements, offer, acceptance, consideration accord and satisfaction -Flaws in

contract. Sale of Goods Act1930: Contract of sale of goods Act- sales and

agreements to sell- formation of a contract of sale-subject matter of sales goods –

Price and Warranties. The Companies Act 1956: Types of Companies- formation of

a company-Memorandum articles of association and it’s contents- Incorporation-

Raising capital through issue of shares -Debentures and accepting public deposits General

body and it’s meetings – Directors ,Board of Directors and Director’s

Meetings.

UNIT II

The Indian Partnership Act 1932: Definition and nature of Partnership- formation of

partnership- Rights, Duties ,power and liabilities of partners- Minor and a partner-

Duration, Termination ,Dissolution and winding up of partnership- Registration –

Contents of partnership deed.

UNIT III

Hotel/Restaurant -License -Registration -Controls- License under the bye -laws of

relevant corporation, Municipality or local authority -Insurance law: Fire and

General Insurance. -The standards of weight and measures Act 1956 -Prevention of

food adulteration Act 1954.

U NIT IV

Labour laws overview: Basic knowledge of relevant labour laws- Registration

maintenance of records and documents submission of returns and statements.

The payment of Wages Act 1948 The minimum Wages Act 1948 Payment of Bonus

Act 1965 Employees Provident Fund and miscellaneous Payment of Gratuity Act

1 972 Workmen Compensation Act 1948

UNIT V

Direct and Indirect Taxes ;Registration -Payment of Taxes -maintenance of books

of accounts and documents -Submission of returns and statement -assessments

under the provisions of the following: Indirect Taxes: Commercial/Sales Tax Act (

State) Tax on Luxuries ( Hotels & Lodging Houses) Hotel Receipts Tax Act 1980

(Central) Profession Tax Act ( State) Direct Taxes: The Indian Income -tax Act,1961

(Special reference to deductions in newly set up hotel)

 

Paper V: PRACTICAL

Total Marks: 100

Part A (15 Marks)

PROJECT WORK: Research & Analysis

(To be initiated at the beginning of the 3rd  Semester)

Step 1: Student to forward a Synopsis of the Topic chosen (any

industry) Step 2: LC to change/amend & approve the Synopsis

Step 3: LC to appoint/approve a guide from the LC staff or from any

other Educational Institution or corporate professional.

Step 4: Student to submit the Project Work one month before the final examinations.

 

MASTER OF SCIENCE HOTEL MANAGEMENT AND CATERING TECHNOLOGY (M.SC-HMCT)

Step 5: Viva Voce on the Project work by the LC

Part B ( 30 Marks )

Industrial Training

A minimum of 4 weeks training must be undertaken by each student in the

relevant Organization (Hotels, Airlines, Fast Food Chains, Restaurants etc..)

GUIDELINE: To be exposed to at least the core areas (Front Desk,

Restaurant, Housekeeping and Kitchen).

A Detailed report of the Industrial Training Undertaken by the student

must be submitted in the form of “Industrial Training Report” at the end of

the training.

The report should contain the following items in the sequence mentioned below ,

amongst other things:

Industrial Training Report

Cover Page

Student Details Page ( Name , Roll Number, Class, Semester etc…)

Certificate of Completion of Training to be issued by the Hotel and

countersigned by the Learning Centre Head.

Index Page

Objectives of the Training

Student Declaration Page ( Stating that the information stated in the

project is true)

Brief Details of the Hotel ( Introduction, Management, Facilities, Services

etc..)Details of Trainings Undertaken ( Department, Description of Training,

Duration, details etc..)

Remarks / Certificate from the Department Heads of the Hotel

Summary Page ( Mentioning the skills acquired by the student)

Learning Centre Remarks Page( to be filled & Signed by the Learning

Centre Training Coordinator and Centre Head )

Appendix, containing the following:

Copy of Letter of Recommendation for Training to the Hotel from the Learning

Centre

Copy of Letter of Training Approval from the Hotel for the Student.

Copy of Tariff Card of the Hotel

Copy of the Menu of the Hotel

Copy of Broucher of the Hotel

Any other related document…

PART B (25 Marks)

  1. Accommodation Operations (Front Office & Housekeeping) 10 Marks

( Viva Voce only)

  • Room Sales (via Telephone & personal), Situation Handling / Problem Solving,

Handling Reservations & Registrations, Front Office Reports, Occupancy Ratios.

Fabric Maintenance, Stain Removal, Carpet Shampooing, Flower Arrangement,

Cleaning Agents, Housekeeping Reports, Manpower planning & labour cost control.

  1. Food & Beverages (Service & Production) 10 Marks

( Viva Voce only)

Performance Measures, Menu Engineering, Yield Management, Wines, alcoholic &

non-alcoholic beverages, Cigars, Cheese.

International Cuisines, Desserts, Hors’ d’oeuvers, Garnishes, Presentation,

Kitchen Management, Food Costing & Control Measures.

3 . Management Information Systems  5 Marks

( Practical & Viva Voce)

MS Powerpoint, MS Word & MS Excel

Database Management Systems

Internal Assessment: 30 Marks

 

Student Testimonials

Prajakta Shelar Travel and Tourism Student,

Hi, I am Prajakta Shelar student of CTA. Joining CTA on 30th April and on 20th May, I got an internship at Transtore. I bagged this job because I was a student of CTA. I learned many things such as being enthusiastic, being active…! I learned how to take responsibility .. I literally started taking my passion of traveling across the world very seriously….!

Girish Jadhav Travel and Tourism Student,

Hi, I am girish jadhav student of CTA. I have done a Master Diploma in Travel & Tourism. I thought of doing the course in tourism, so i have done RND on google where I found Columbus Academy was the well known and good for tourism course. So I visited and found the staff was good and very respective and gave me good guidance about master diploma in travel & Tourism.

Abhijit Malavadkar TRAVEL & TOURISM MANAGEMENT STUDENT

The best part of joining the academy was getting an “Actual Job” within 10 days of joining as a travel desk executive in “SOTC”. Thanks for giving a big boost for my career run in this great growing industry

Druti Totlani TRAVEL & TOURISM STUDENT

CTA Academy gave us a platform to learn, make new friends and understand the concept of travel & tourism. Our trainer has a great technique’s to explain topics. She makes us feel comfortable in class.

Neha Pillai AVIATION & TOURISM STUDENT

I was looking for an exciting and thrilling diploma course in Aviation & Tourism. I got to know about CTA Academy. I decided to join the institute after taking an inquiry and was very satisfied with the inquiry. The faculties were really good. We were updated with every new update. The faculty were always there to solve our queries. We were taken a regular test on each module.

Ayesha Hussain TRAVEL & AVIATION STUDENT

Hi, I am Ayesha Hussain from Nagpur, I joined CTA on 30th April 2016 & got selected in a famous DMC in Pune called Transtore Travel Management on 11th May. Thus, CTA Students get placed on an immediate basis, due to strong content & proven track record of learning of IATA at CTA.