Course Information & Syllabus
Course Information :
The course aims to prepare students for managerial posts in the hospitality industry and is designed to satisfy a high level of demand and provide a clear understanding of the management challenges facing managers in this sector.
Instructional delivery programme complemented by extensive use of State-of-the-Art technology such as email, Internet, intranet etc ensures a professional and customized learning experience.
Year 1 :
Fundamentals of Hospitality Industry-I
Managing Front Office Operations-I
Housekeeping Management-I
Food & Beverage Management-I
Food Production-I
Life Skills-I
Fundamentals of Hospitality Industry-II
Managing Front Office Operations-II
Housekeeping Management-II
Food & Beverage Management-II
Food Production-II
Life Skills-II
Year 2 :
Food Production Principles-III
Food Hygiene & Sanitation
Wines & Spirits-I
Basic Hotel & Restaurant Accounting-I
Hospitality Supervision-I
Hospitality Supervision-II
Managing Human Resources-I
Basic Hotel & Restaurant Accounting-II
Food & Beverage Management-III
Wines & Spirits-II
Year 3 :
Hospitality Sales & Marketing
Managing Service Quality & Customer Relations
Security Management
Hospitality Facilities Management
Leadership & Management
Industrial Training & Project Presentations
Coursework & Assessment :
A variety of teaching and assessment methods are used throughout the course including lectures, seminars and
group exercises. The aim is to help students become effective independent learners with practical skills and
competencies. Each unit is assessed separately through a combination of coursework, examinations and a project.
The project will be completed under the guidance of a project tutor.
Careers :
Students can look forward to dynamic careers in multinational hospitality chains, airlines, cruise lines, recreation and leisure centers, travel agencies etc. 