Lord Halmonds University

BBA in Hospitality Management

Semester-wise syllabus for a BBA in Hospitality Management

Year 1: Building the Foundation

The first year introduces you to the basics of business management and the core operational areas of the hospitality industry.

Semester	Subject	Description
Semester 1	Principles of Management	Fundamentals of planning, organizing, leading, and controlling an organization .
	Financial Accounting	Basics of financial record-keeping, preparing statements, and understanding accounts .
	Business Mathematics	Applying mathematical concepts to solve business problems .
	Introduction to Hospitality Industry	Overview of the scope, structure, and career opportunities in hospitality .
	Food Production Foundation-I	Basic kitchen techniques, ingredients, and principles of cookery.
	Food & Beverage Service Foundation-I	Fundamentals of restaurant service, including types of service and etiquette .
	Business Communication	Developing professional written and verbal communication skills .
Semester 2	Organizational Behavior	Study of individual and group behavior within an organization .
	Managerial Accounting	Using accounting information for internal decision-making, budgeting, and cost control.
	Microeconomics	Study of individual consumer and firm behavior and market dynamics .
	Business Statistics	Collecting, analyzing, and interpreting data for business decisions .
	Front Office Operations	Procedures for reservations, check-in/check-out, guest relations, and housekeeping coordination .
	Food & Beverage Service Foundation-II	Advanced service techniques, beverage knowledge, and bar management.
	Personality Development	Enhancing soft skills, self-awareness, and professional presence .

Year 2: Deepening Specialization

The second year focuses on the core functional areas of hospitality management, introducing marketing, law, and financial management specific to the industry.

Semester	Subject	Description
Semester 3	Marketing Management	Core concepts of marketing, including the 4Ps (Product, Price, Place, Promotion) .
	Human Resource Management	Principles of recruiting, training, compensating, and managing people .
	Research Methodology	Introduction to research methodologies for solving business problems .
	Food & Beverage Operations	Managing the day-to-day operations of F&B outlets, including planning and control .

	Hospitality Marketing	Applying marketing principles specifically to hotels, restaurants, and travel .
	Data Analytics / Business Analytics	Using data to understand business performance and customer behavior .
	Foreign Language - I	Introduction to a foreign language (e.g., French, Spanish) for global hospitality .
Semester 4	Financial Management	Principles of financial planning, investment decisions, and capital structure .
	Business Law	Legal environment of business, contracts, and liability .
	Operations Management	Managing the process of converting inputs into outputs efficiently .
	Housekeeping Management	Advanced management of linen, laundry, interior decoration, and budget control .
	Facility Management	Maintenance, safety, and management of the physical plant and equipment .
	Hospitality Financial Management	Financial analysis, internal control, and revenue management specific to hospitality .
	Customer Relationship Management	Strategies for building and maintaining strong customer relationships .
	Foreign Language - II	Continued study of a foreign language .

Year 3: Strategic Management and Real-World Application

The final years focus on advanced, strategic subjects. A key component is the long-term industrial internship, where you gain hands-on experience, and a dissertation or research project.

Semester	Subject	Description
Semester 5	Entrepreneurship Development	Developing business plans and understanding the process of starting a new venture .
	Strategic Management	Formulating and implementing strategies to achieve organizational goals .
	Revenue Management	Strategies for maximizing revenue through pricing and inventory control .
	Food & Beverage Management	Advanced management of F&B operations, including concept development and financial analysis.


	Summer Internship / Industrial Training	Practical, hands-on experience in a hospitality operation, typically 6-8 weeks .
	Foreign Language - III	Continued study of a foreign language .
Semester 6	Perfomence Management System	Advanced concepts in leadership and managing organizational performance .
	Event Management	Planning, organizing, and managing events, from conferences to weddings .
	Hospitality Sales & Marketing	Advanced sales techniques and marketing strategies for hospitality .
	Tourism & Travel Operations	Understanding the structure of the tourism industry and its connection to hospitality .
	Dissertation / Research Project	An in-depth research project on a chosen topic within hospitality .
	Foreign Language - IV	Continued study of a foreign language