*Year 1: Foundations of Hospitality* 

*Semester 1:* 

- *Introduction to Hospitality Industry*: History, sectors (hotels, F&B, tourism), career pathways. 

- *Food Production & Culinary Arts I*: Basics of cooking techniques, kitchen hygiene, and menu planning. 

- *Front Office Operations I*: Reservation systems, guest check-in/check-out, PMS (Property Management Systems). 

- *Food & Beverage Service I*: Table setups, service styles (à la carte, buffet), bar operations basics. 

- *Business Communication*: Professional etiquette, email writing, and interpersonal skills. 

 

*Semester 2:* 

- *Food Production & Culinary Arts II*: Advanced cuisines (continental, regional), bakery, and pastry. 

- *Front Office Operations II*: Night auditing, revenue management, handling guest complaints. 

- *Housekeeping Operations*: Linen management, cleaning protocols, laundry operations. 

- *Principles of Management*: Leadership, teamwork, and organizational behavior. 

- *Hospitality Accounting*: Basics of financial statements, cost control, and budgeting. 

 

---

 

*Year 2: Core Operations & Specialization* 

*Semester 3:* 

- *Food & Beverage Service II*: Fine dining, wine pairing, mixology, and sommelier basics. 

- *Hospitality Marketing*: Digital marketing, branding, and customer relationship management (CRM). 

- *Facility Planning & Design*: Layouts for kitchens, restaurants, and guest rooms. 

- *Hospitality Law*: Contracts, liability, labor laws, and safety regulations (OSHA, HACCP). 

- *Elective I* (e.g., Event Management or Sustainable Tourism). 

 

*Semester 4:* 

- *Accommodation Management*: Room inventory, housekeeping software, and sustainability practices. 

- *Food Safety & Nutrition*: HACCP, food allergens, and dietary planning. 

- *Human Resource Management*: Recruitment, training, and performance appraisal in hospitality. 

- *Hospitality Technology*: PMS, POS systems, and AI tools (chatbots, revenue management software). 

- *Elective II* (e.g., Airline Catering or Resort Management). 

 

---

 

 *Year 3: Advanced Management & Industry Exposure* 

*Semester 5:* 

- *Strategic Hospitality Management*: Revenue optimization, pricing strategies, and crisis management. 

- *Event Planning & Execution*: Weddings, conferences, and MICE (Meetings, Incentives, Conventions, Exhibitions). 

- *Global Tourism Trends*: Cultural tourism, ecotourism, and destination marketing. 

- *Elective III* (e.g., Luxury Hospitality or Cruise Line Management). 

- *Elective IV* (e.g., Gastronomy or Hospitality Entrepreneurship). 

 

*Semester 6:* 

- *Internship/Practicum*: 6-month industry training in hotels, resorts, or event companies (front office, F&B, housekeeping). 

- *Research Project*: Case study on topics like post-pandemic hospitality trends or tech-driven guest experiences. 

- *Hospitality Finance*: Capital budgeting, ROI analysis, and financial risk management. 

- *Elective V* (e.g., Hospitality Analytics or Cultural Heritage Tourism). 

 

*Elective Options* 

- *Spa & Wellness Management* 

- *Hospitality Technology & Automation* 

- *Culinary Tourism* 

- *Hospitality Public Relations* 

- *Hospitality Supply Chain Management* 

- *Adventure Tourism* 

 

*Practical & Skill-Based Components* 

- *Culinary Labs*: Hands-on training in commercial kitchens. 

- *Simulated Hotel Environments*: Mock front desk, housekeeping, and restaurant service scenarios. 

- *Industry Software Training*: 

  - Opera PMS, Micros POS, Duetto (revenue management). 

  - Event management tools (Cvent, Social Tables). 

- *Workshops*: 

  - Barista training, cocktail mixing, and wine tasting. 

  - Crisis management (e.g., handling overbooking, guest disputes). 

- *Certifications*: 

  - Food Safety Manager (SERV Safe). 

  - Certified Hospitality Administrator (CHA).