The Bachelors Degree of Hotel Management combines core subjects and ancillary subjects covering the major functions of hotel management, to enhance professional and managerial skills.


The four core courses like F&B service, Food Production, Accommodation Operations and Front office cover the broad spectrum of management and enable specialisation in the area of interest to be studied in depth.

Food & Beverage Service:

Right from the definitions of a “Guest” and “Service”, the students are practically taught the nuances of Food & Beverage Service operations from welcoming through guest satisfaction, not leaving out the technicalities of planning, budgeting, target setting, achieving goals and of course team play. The students of the 1st year are taught the foundation part of the subject viz., knowing different kinds of equipment and their use, maintenance and basics of fine dine service. Students in the second year are introduced to different kinds of alcoholic and non alcoholic beverages, their preparation and service, and organising theme-based national and international ethnicity.

Food Production

BTK – Basic Training Kitchen: 1 st year students are introduced to Gastronomy by familiarising with Kitchen Etiquettes, Equipments, Ingredients, Methods of Cooking, Plan of Work, Making Basic Continental & Indian Menus, Hygiene and Sanitation.

QTK – Quantity Training Kitchen: Indian regional cuisines are taught practically with emphasis on quantity cooking and producing quality products for banquets / buffet operations. Apart from the subjects, teamwork contribution is inculcated in the mindset of the students.

ATK – Advanced Training Kitchen: With 20-month Industrial Exposure Training, the 3rd year students are geared up with a decision making attitude, which moulds them to think and act in a targeted and concentrated way, which in turn enables them to think and produce creatively. ATK provides them this opportunity to hone their culinary skills under the guidance of the faculty and exposing them to speciality cuisines of the world.

Accommodation Operations

Etiquette revolving on aesthetic appeal, decor and comfort is imparted to students. they are taught the minute details of various aspects of House keeping, as part of their training and education. These include interior decoration, flower arrangement and changing linen, among a complex array of other techniques and operations.

Front office

They are exposed to all aspects of front office operations. the objective is to ensure that they develop the required skill of Front office management, through good communication skills, a practical understanding of an entire range of manual and electronic systems found in the front office of a Hotel.

Support Courses

  • English Communication
  • Hygiene & sanitation
  • Environmental Studies
  • Hotel Ac & Financial Management
  • Researching For Hospitality & Tourism
  • Human Resource Management
  • Economic Tourism
  • Hotel Facility Planning
  • Hotel Accountancy
  • Principles & Practices Of Management
  • Entrepreneurship In Food Industry


In the 3 rd year 2nd semester, the students are required to undertake a project on a topic which will put theory into practice. Students are normally helped to conceive and develop their own research topics, which in many cases are relevant to their career development. The research work and various methods are important in the project. There would also a presentation/a seminar on the project presentation by the students themselves. Each student will be assigned to a member of academic staff to guide them in their respective projects.