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199 results

B.Voc Colleges for Hospitality & Travel in India

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Commonly asked questions
On B.Voc Colleges for Hospitality & Travel in India
Q:   How much percentile should I score to get a seat at H.R. College of Commerce and Economics?
A: 

The required percentile would depend on which category you belong to and which course you have chosen. H.R. College of Commerce and Economics cutoff 2026 was released for the 2nd round for several AI quota categories. 

For the General AI category, the round 2 cutoff varied from 75.33 to 95. So, a percentile of at least 75.33 is required for admission to this college. As per this range, the most sought-after courses were B.Com. in Financial Market, followed by Bachelor in Accounting and Finance and Bachelor of Commerce (B.Com.), with the cutoffs of 95, 94 and 94, respectively. 

 

Note: Other categories will have different cutoffs accordingly.

 

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Choose from the Top Specializations
Hospitality Management (30)
Travel & Tourism Management (26)
Food Production (22)
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Food & Beverage Service (4)
House Keeping (4)
Tourism Studies (4)
Culinary Management (3)
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On B.Voc Colleges for Hospitality & Travel in India
Q:   Are there any specializations offered by ASK Institute of Hospitality Management and Culinary Arts?
A: 
ASK Institute of Hospitality Management and Culinary Arts is a good institution for PG Diploma, After 10th Diploma, B.Voc courses, and these programs are delivered by highly experienced faculty. Major specialisation at ASK Institute of Hospitality Management and Culinary Arts are Patisserie, Bakery & Confectionery.
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On B.Voc Colleges for Hospitality & Travel in India
Q:   Who is eligible for CHTS Institute of Hotel Management, Catering and Tourism admission?
A: 

CHTS Institute of Hotel Management, Catering and Tourism admission is based on merit. Students must qualify for Class 12/Graduation from a recognised board with a minimum of 45% marks. The application mode is both online/offline. For admission to various programmes, aspirants need to apply at the official website.

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