MBA in Hospitality Management: Semester-wise Syllabus 

 

Year 1: Core Business and Hospitality Foundations 

 

Semester 1:

Fundamentals of Management and Hospitality Operations 

1. Principles of Management 

   - Organizational behavior, leadership in hospitality, decision-making frameworks. 

2. Hospitality Industry Overview 

   - Sectors (hotels, restaurants, events, tourism), global trends, key players (Marriott, Hilton, Accor). 

3. Financial Accounting for Hospitality 

   - Budgeting, financial statements, cost control (food, labor, overheads). 

4. Marketing for Hospitality 

   - Branding, digital marketing, loyalty programs, and customer relationship management (CRM). 

5. Food and Beverage Management 

   - Menu engineering, kitchen operations, procurement, and sustainability practices. 

6. Business Communication 

   - Cross-cultural communication, negotiation, and guest service excellence. 

 

Semester 2:

 Advanced Operations and Strategic Insights 

1. Revenue Management 

   - Pricing strategies, demand forecasting, channel management (OTAs, direct bookings). 

2. Human Resource Management in Hospitality 

   - Talent acquisition, training, diversity, and employee retention strategies. 

3. Hospitality Law and Ethics 

   - Contracts, liability, labor laws, and ethical dilemmas (e.g., overbooking, guest privacy). 

4. Facility and Housekeeping Management 

   - Property maintenance, sustainability practices, and quality standards (e.g., HACCP). 

5. Front Office and Guest Services 

   - Reservation systems, guest experience management, complaint resolution. 

6. Research Methods 

   - Data collection, market analysis, and feasibility studies for hospitality projects. 

 

Summer Internship (Post-Semester 2) 

- 8–12 weeks in hotels, resorts, event management firms, or cruise lines. 

 

Year 2: Specialization and Leadership Development 

 

Semester 3:

Strategic Hospitality Management 

1. Strategic Management in Hospitality 

   - SWOT analysis, competitive advantage, global expansion strategies. 

2. Event and Convention Management 

   - Planning corporate events, weddings, MICE (Meetings, Incentives, Conventions and Exhibitions). 

3. Luxury Hospitality and Brand Management

   - Managing luxury brands, personalized guest experiences, exclusivity strategies. 

4. Sustainable Hospitality Practices 

   - Eco-friendly operations, waste reduction, certifications (Green Key, LEED). 

5. Electives (Choose 2–3)

   - Resort Management, Culinary Tourism, Hospitality Technology, Wine and Beverage Studies. 

6. Industry Project 

   - Design a business plan or operational strategy for a real hospitality business. 

 

Semester 4:

 Leadership and Capstone Experience 

1. Global Hospitality Management 

   - Cross-cultural challenges, managing international chains, expatriate staffing. 

2. Crisis Management in Hospitality 

   - Pandemic response, natural disasters, PR crises (e.g., data breaches). 

3. Entrepreneurship in Hospitality

   - Launching boutique hotels, F&B startups, or niche tourism ventures. 

4. Electives (Choose 2–3) 

   - Revenue Analytics, Spa & Wellness Management, Digital Guest Experience, Airing Operations. 

5. Capstone Project/Thesis 

   - Execute a consultancy project (e.g., redesigning a hotel’s service model) or 

   - Research-based thesis on trends like AI in hospitality or post-pandemic travel behavior. 

6. Advanced Internship (Optional) 

   - Leadership roles in luxury resorts, corporate chains, or hospitality tech firms.