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S Y L L A B U S

The curriculum is completely modern and forward looking. Itis developed in keeping with current trends and needs of modern upper-end hotels and restaurants in the international as well as domestic field.
The students will not only be trained in academic subjects relevant to operations of hotels and restaurants, but will also be taught other subjects, which are needed for becoming a successful manager in the Hospitailty Industry.. These include Written and Oral Communication Skills, Macro and Micro economics, Human Resource Management, Strategic Management, Supervisory Management, Leadership Qualities, Team Work, Service Delivery Standards and other Soft Skills.

                                   

B. Sc. (Hons.) International Hospitality Administration
 4 Years (Eight Semesters)

  Semester I
Food Production Theory
Food Production Demonstration
Food Service Theory
Beverage Knowledge I- Basic
F&B Management I-Introduction
Stewarding
Front Office Management –I Introduction
Housekeeping Management I
Communication I Intra & Interpersonal Communication
Applied Communication-I Written Communication
Customer Service –I Business & Dining etiquette
Foreign Language-I French
Computer skills
Practical/Laboratories
Food Production Application Basic
Food Service application-Basic
Co Curricular Activities-Sports/Fitness & Wellness
Co Curricular Activities-Arts Culture & Society

Semester   II

Beverage Knowledge II- Intermediate
F&B Management II-Cost Control
 Front Office Management –II City Ledger
Housekeeping Management II
Communication II Group Communication & Diversity Management
Applied Communication II-Verbal & Non Verbal Communication
Customer Service –II Service Excellence
Management Accounting I-Introduction
Sales & Marketing I Direct Selling
Foreign Language-I French
Intermediate
Business Internship I Preparation
Practical/Laboratories
Food Production Application Intermediate
Food Service application-Intermediate
Co Curricular Activities-Sports/Fitness & Wellness
Co Curricular Activities-Arts
Culture & Society

Semester   III

Business Internship I
Business Internship Report

Semester   IV

F&B Management III-Advanced
Front Office Management –III Fidelio
Revenue Management I-Introduction
Management Accounting II-Advanced
Sales & Marketing II -Marketing Mix
HRM I-Organizational Behaviour
Law I
Statistics
Tourism I Introduction
(Course Content to be restructured by SOTHSM)
Foreign Language-I French
Business Internship II Preparation

Practical/Laboratories

Food Service application- Advanced I
Accommodation Management Application Advanced I
Co Curricular Activities-Sports/Fitness & Wellness
Co Curricular Activities-Arts
Culture & Society

Semester   V

Business Internship II
Business Internship II Report

Semester   VI

Revenue Management II-Advanced
Other operating departments
Financial Management I -Introduction
Sales & Marketing III –Customer relation Management
Engineering
Human Resource Management-II- Staffing and Compensation
Law II
Economics I-Microeconomics
Tourism II  Ecotourism
(Course Content to be restructured by SOTHSM)

Practical/Laboratories

Food Service application- Advanced II
Accommodation Management Application Advanced II
Co Curricular Activities-Sports/Fitness & Wellness
Co Curricular Activities-Arts
Culture & Society

Semester   VII

Financial Management II –Intermediate
Sales & Marketing IV –MICE
Facilities Management
HRM III-Development and Relations
Security
IT Management
Economics II- Macroeconomics
Ethics
Feasibility Study
Dissertation Part I

Semester VIII

Financial Management II –Advanced
Sales & Marketing V –Strategic Marketing
Human Resource Management IV –Strategic
Hospitality Business Project
Strategic Management
Hotel and Restaurant Design
Entrepreneurship
Specialization Module I
Specialization Module II
Dissertation Part II

 

MBA IGNOU - FHRAI-IHM

MBA (Hospitality Management) 1st Year
Semester - I

Introduction to Hospitality
Hospitality Marketing Management
Management Functions in Hospitality (MTM -1)
Travel and Tourism Management
Hospitality Financial Management - I
Food Safety Management
Self Development
Foreign Language-French I
Food Safety Management –Application

Semester - II

Customer Relationship Management
Hospitality Financial Management - II
Food & Beverage Management & Control
Computer & Information Technology
Quantitative Techniques
Business Communications
Consumer Behaviour (MS – 61)
Foreign Language-II French
Food & Beverage Management & Control- Application
Computer & Information Technology - Application

MBA (Hospitality Management) 2nd Year
Semester - III

Business Economics & Strategic Planning
Facility Management, Planning & Designing
Human Resource Management
Research Methodology (MS – 95)
Business & Hospitality Law
Computer & Information Technology in Hospitality & Tourism

Accommodation Management & Control
Foreign Language-French III
Accommodation Management & Control- Application
Computer & Information Technology in Hospitality & Tourism
Dissertation: Research Project Preparation & Viva Voce (Collection of Data, Survey Techniques and Field Visits )- Application –II

Semester - IV

Luxury Management & Real Estate Development
Training & Management Development
MICE Management (MTM – 15)
Managing Entrepreneurship and small business in Hospitality (MTM – 8)
Foreign Language - French IV
Hospitality & Tourism Information System-Application
Dissertation: Research Project Presentation & Viva-Voce (Preparation, Printing, Binding, Submission, Presentation and Viva Voce) – Application
Management Internship Program:
Management Internship Programme (Industrial exposure could be arranged for a block period of 2-3 months)

Exec. MBA (HM)

Semester I

Management Functions and Behaviour in Hospitality (MTM 1)
Human Resource Management
Hotel Business Economics
Marketing for Managers (MS 6)
Quality in Service Industry
Hospitality Financial Management
Luxury & Real Estate Management
Information Technology
Project Report
Computer Lab (Practical)

Semester II

Research Methodology (MS - 95)
Customer Relationship Management
Facility Management, Planning and Designing
Accomodation Management
Food and Beverage Mgmt Development Mgmt. Prog.
Training & Management Development Programme
Business and Hospitality Law
Strategic Management
Dissertation
Lab (FP, FS, HK, Facility Mgmt)

Note:

The above course structure is subject to change as per the university norms

 


The students are trained and motivated to do most of the tasks involved in operations, to think critically, analyze a business situation, and evaluate alternatives, find solutions and implement decisions.

 
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