Semester-wise Syllabus for B.Sc in Hotel Management

Semester 1: Introduction to Hospitality

1. Principles of Hospitality & Tourism

   • Overview of the hospitality industry, tourism trends, and career opportunities.

2. Food Production – Basics

   • Introduction to cooking techniques, kitchen hygiene, and food safety.

3. Food & Beverage Service – Basics

   • Types of service (French, American, etc.), table setup, and bar operations.

4. Front Office Operations – I

   • Reservation systems, guest check-in/check-out procedures.

5. Housekeeping Operations – I

   • Cleaning procedures, linen management, and laundry operations.

6. Communication & Soft Skills

   • Business communication, customer service, and interpersonal skills.

Semester 2: Core Hospitality Operations

1. Food Production – Intermediate

   • Menu planning, Indian & continental cuisine, bakery basics.

2. Food & Beverage Service – Intermediate

   • Bar management, wine service, and banquet operations.

3. Front Office Operations – II

   • Night auditing, guest handling, and property management systems (PMS).

4. Housekeeping Operations – II

   • Pest control, interior decoration, and inventory management.

5. Hotel Accounting & Finance

   • Basics of financial management in hotels.

6. Environmental Studies

   • Sustainability in hospitality.

Semester 3: Advanced Food & Beverage Management

1. Food Production – Advanced

   • Industrial kitchen operations, international cuisines.

2. Beverage Management

   • Alcoholic & non-alcoholic beverages, mixology.

3. Front Office Operations – III

   • Revenue management, yield management.

4. Housekeeping Operations – III

   • Hotel renovation, safety standards.

5. Principles of Management

   • Leadership, HR management in hospitality.

6. Hospitality Law

   • Legal aspects of hotels, contracts, and liabilities.

Semester 4: Hospitality Marketing & Sales

1. Food & Beverage Cost Control

   • Pricing strategies, portion control, and inventory.

2. Hospitality Marketing & Sales

   • Digital marketing, branding, and customer engagement.

3. Event Management

   • Planning conferences, weddings, and corporate events.

4. Tourism Management

   • Travel agencies, tour operations, and eco-tourism.

5. Research Methodology

   • Basics of hospitality research.

6. Industrial Training (Short Internship)

   • Hands-on experience in hotels/restaurants.

Semester 5: Specializations & Electives

1. Advanced Culinary Arts (Elective)

   • Gourmet cooking, pastry arts.

2. Hotel Revenue Management (Elective)

   • Pricing, demand forecasting.

3. Hospitality Technology

   • PMS, OTAs (Online Travel Agencies), AI in hotels.

4. Customer Relationship Management (CRM)

   • Loyalty programs, guest feedback systems.

5. Entrepreneurship in Hospitality

   • Starting a restaurant/hotel.

6. Project Work

   • Case studies/research projects.

Semester 6: Internship & Final Projects

1. Industrial Training (Long Internship – 4-6 months)

   • Full-time training in a 5-star hotel/resort.

2. Dissertation/Project Submission

   • Research-based project on hospitality trends.

3. Viva & Presentations

   • Evaluation of internship and project work.