|
COURSE CODE
|
SUBJECTS
|
CREDITS
|
|
101
|
Hospitality Today: An Introduction
|
3
|
|
102
|
Front Office Operations
|
3
|
|
103
|
Housekeeping Operations
|
3
|
|
104
|
Hospitality Sales and Marketing
|
3
|
|
105
|
Front Office Operations-Practical
|
3
|
|
106
|
Housekeeping Operations-Practical
|
3
|
|
107
|
Hospitality French
|
2
|
|
LC
|
Sustainability and Environmental Studies
|
|
|
108
|
Communication Skills
|
2
|
|
|
TOTAL
|
22
|
1. Course Name: Hospitality Today: An
Introduction
Number of Credits: 3 credits
Course Description: This course takes a
management perspective in introducing students to the
organization and structure of hotels, restaurants, clubs, cruise
ships, and casino hotels. There are chapters on business ethics,
franchising, management contracts, and areas of management
responsibility such as human resources, marketing and sales, and
advertising.
2. Course Name:Front Office Operations -
(Theory)
Number of Credits: 3 credits
Course Description: This course presents a
systematic approach to front office procedures by detailing the
flow of business through a hotel, from the reservations process
to checkout and settlement. The course also examines the various
elements of effective front office management, paying particular
attention to the planning and evaluation of front office
operations and to human resources management
3. Course Name: Housekeeping Operations
(Theory)
Number of Credits: 3 credits
Course Description: This course focuses on
identifying the role of the housekeeping department and explain
its organization structure and importance, helps to prepare
students to meet the challenges associated with the housekeeping
department and provide an overview of the key issues of
housekeeping and maintenance management.
4. Course Name: Hospitality Sales and Marketing
Number of Credits: 3 credits
Course Description: This course introduces the
principles, concepts and systems utilized in the marketing and
sales areas within the hospitality industry. An in depth
analysis of marketing strategies and theories with aid a
holistic appreciation of the scope and importance of the
marketing and sales functions in the hospitality business.
5. Course Name:Front Office Operations
(Practical)
Number of Credits: 3 credits
Course Description: This course will equip
learners with knowledge and skills required to work as part of a
hospitality unit front office team. Learners will develop
knowledge and skills required for handling guest arrivals and
departure, management of customer service operations and
front-office operations from the PMS point of view, and the
basics of security and safety in accommodation business. They
will also be able to understand the importance of using correct
communication when interacting with guests.
6. Course Name: Housekeeping Operations
(Practical)
Number of Credits: 2 credits
Course Description: This course presents a
systematic approach to managing housekeeping operations and
provides a thorough overview, from the big picture of
maintaining a quality staff, planning, and organizing, to the
technical details of the upkeep of each area of a hospitality
facility.
7. Course Name:Hospitality French
Course Description: This course gives an
insight into the French language specifically required for the
hospitality industry. The course will cover key terms related to
the culinary and hospitality world, basic grammar and
conversational skills
8. Course Name:Sustainability and Environmental
Studies (Theory)
Number of Credits:Letter credits
Course Description: The course aims to
establish the importance of sustainability in today’s scenario
and address the pressing environmental issues and the role of
the Hospitality Industry in propagating conservation measures.
9. Course Name:Communication Skills
Course Description: The hospitality industry is
a demanding sector that requires great communication skills in
order to succeed. This course focuses on the significance of
effective communication with customers, between staff and
management, and other general guidelines for effective
communication in hospitality.
|
COURSE CODE
|
SUBJECTS
|
CREDITS
|
|
201
|
Indian and European Culinary Foundation (Theory)
|
3
|
|
202
|
Indian and European Culinary Foundation (Practical)
|
3
|
|
203
|
Food and Beverage Service Operations
|
3
|
|
204
|
Food & Beverage Service Operations (Practical)
|
3
|
|
205
|
Applied Nutrition
|
2
|
|
206
|
Hospitality Computing
|
3
|
|
207
|
Basic Hotel and Restaurant Accounting
|
3
|
|
|
TOTAL
|
20
|
1. Course Name: Indian and European Culinary
Foundation -Theory
Number of Credits: : 3 credits
Course Description: Food Preparation is an
integral part of the Hospitality Industry. To prepare the
students to cater to the need of the industry, it is important
to inculcate in them sound knowledge of the principles of Food
Preparation so that they can be put to use in an efficient &
effective way.
This course teaches foundation level learning of Indian and
European Culinary Basics.
2. Course Name: Indian and European Culinary
Foundation (Practical)
Number of Credits: 3 credits
Course Description: Great cuisine rests on the
mastery of seemingly simple preparations and techniques that
determine the quality of the final product. The most crucial of
these is knife skills, which students begin to learn right at
the start of their studies. We also emphasize proper handling of
professional state of the art equipment’s, food processing,
various methods of cooking, preparation of stocks and the
essential skills of meat, fish, and poultry fabrication as well
as food safety. To learn and practice the fundamental culinary
skills by repetitive hands on training is the key to be a
professional chef.
3. Course Name:Food and Beverage Service
Operations -Theory
Number of Credits: 3 credits
Course Description: This course provides
students with practical skills and knowledge for effective
management of food service operations. It presents basic service
principles while emphasizing the importance of meeting the needs
and, whenever possible, exceeding the expectations of guests.
4. Course Name: Food and Beverage Service
Operations -Practical
Number of Credits: 3 credits
Course Description: Students will understand
the practical aspects and skills required to work as a
professional team member in a full service restaurant operation.
Various food and beverage service techniques and effective
customer service skills and attitudes will be developed and
practiced.
5. Course Name: Applied Nutrition
Number of Credits: 2 credits
Course Description: Fundamental concepts of
nutrition are addressed with a special focus on contemporary
issues relevant to developing professionals in health and human
performance. The basic principles of human nutrition are
investigated, emphasizing the nutrients, food sources, and their
utilization in the body for growth and health throughout life.
6. Course Name:Hospitality Computing
Number of Credits: 2 credits
Course Description: Computer Applications as a
course provides a hands-on approach to learning the concepts of
word-processing, database management, and electronic
spreadsheets. The main goal of the class is to provide the
student a balance between learning specific skills in software
with the general concept of when and how to implement those
skills. Hospitality Computing course is designed to provide an
understanding of computer processing with minimum proficiency in
computer operations.
7. Course Name: Basic Hotel and Restaurant
Accounting
Number of Credits: 2 credits
Course Description: Provides a basis for
understanding hospitality accounting concepts and procedures,
the processing of hospitality financial data, and the flow of
financial information in the accounting cycle that results in
the production of financial statements.
|
SUBJECTS
|
CREDITS
|
|
Industry Internship
|
20
|
|
TOTAL
|
20
|
1. Course Name:Industry Internship
Number of Credits:20 credits – over a
period of 24 weeks.
Course Description: The course offers the
student the opportunity to gain practical experience in the
hotel and hospitality industry and to gain academic credit for
their learning. The Industry Internship Program is a supplement
to formal classroom instruction. Its objective is to
significantly add to the vitality of the instructional program
and to impact the courses that a student has taken or will take.
This course is designed to give students an understanding of
industry concepts and skills as per professional standards.
|
COURSE CODE
|
SUBJECTS
|
CREDITS
|
|
401
|
Basic Bakery & Pastry Art (Theory)
|
2
|
|
402
|
Basic Bakery & Pastry Art (Practical)
|
2
|
|
403
|
Global Cuisine (Theory)
|
2
|
|
404
|
Global Cuisine (Practical)
|
2
|
|
405
|
Security and Loss Prevention
|
2
|
|
406
|
Introduction to Business Communication
|
2
|
|
407
|
Food and Beverage Service Management
|
2
|
|
408
|
Food and Beverage Service Management (Practical)
|
2
|
|
409
|
Supervision in the Hospitality Industry
|
2
|
|
|
Integrated Disaster Management **
|
0
|
|
|
TOTAL
|
18
|
1. Course Name: Basic Bakery & Pastry Art
(Theory)
Course Description: Based on the sound
knowledge of ingredients and concepts and principles of baking
and pastry making it is desired to make students learn the art
of bakery & confectionery and prepare various bakery and pastry
products to suit the occasion.
2. Course Name:Basic Bakery & Pastry Art
(Practical)
Course Description: Basic Bakery and Pastry art
is designed to give students a strong foundation on which to
build their practical skills and knowledge. As student’s
progress, they learn to prepare a wide selection of breads,
desserts and pastries through practical sessions and
demonstrations. This course is designed to gain a firm
foundation of the basics with regards to identification of
equipment to use for the various processes, how to combine
ingredients together to make the wide array of products, how to
work safely and hygienically and how to use the appropriate
baking techniques.
3. Course Name:Global Cuisine –
Course Description: This course will focus on
traditional and contemporary styles of menu planning with
regards to the impact of geographical location, religion and
culture on international cuisines along with staple and
religious foods.
4. Course Name: Global Cuisine (Practical)
Course Description: Based on the sound
knowledge of ingredients and concepts and principles of baking
and pastry making it is desired to make students learn the art
of bakery & confectionery and prepare various bakery and pastry
products to suit the occasion.
5. Course Name: Security and Loss Prevention
Course Description: Explains the issues
surrounding the need for individualized security programs,
examines a wide variety of security and safety equipment and
procedures, discusses guest protection and internal security for
asset protection, explores risk management and loss prevention
issues, and outlines OSHA regulations that apply to lodging
properties.
6. Course Name:Introduction to Business
Communication
Course Description: The course aims to equip
students with communication skills suitable for their academic
and professional purposes. It is further meant to develop in
students the basic skills that are necessary for effective
communication in business and life in general.
7. Course Name:Food and Beverage Service
Management
Course Description: This course will give
students a basic understanding of the management process in food
and beverage operations. All aspects of food and beverage
operations are covered, including organization, marketing,
menus, costs and pricing, production, service, safety, and
finances.
8. Course Name: Food and Beverage Service
Management (Practical)
Course Description: Students will understand
the practical aspects and skills required to work as a
professional team member in a full service restaurant operation.
Various food and beverage service techniques and effective
customer service skills and attitudes will be developed and
practiced.
9. Course Name: Supervision in the Hospitality
Industry
Course Description: This course is designed to
provide students with the principles of supervision as they
apply specifically to the hospitality industry.
10. Course Name: Integrated Disaster Management
Number of Credits: Letter Credit
Course Description: The Disaster Management
module is designed to introduce the subject to the students of
SIU who will form Disaster Management teams, government
counterpart agencies, NGO’s & participate in Social Activities
as well as part of the corporate .This module includes broad
view of Disaster Management, First Aid Management & Occupational
.Health & Safety Management.
|
COURSE CODE
|
SUBJECTS
|
CREDITS
|
|
501
|
Summer Internship- 6 weeks
|
2
|
|
502
|
Rooms Division Management- Theory
|
3
|
|
503
|
Rooms Division Management- Practical
|
3
|
|
504
|
Planning and Control for Food and Beverage
Operations
|
3
|
|
505
|
Revenue Management
|
3
|
|
506
|
Hospitality Facilities Management and Design
|
3
|
|
504
|
Entrepreneurship in the Service Industry
|
3
|
|
505
|
Hospitality Law
|
2
|
|
|
TOTAL
|
22
|
1. Course Name:Summer Internship- 6 weeks
Course Description: Students shadow the
operational and managerial positions in the hospitality
organisations to gain hands on operational experience for a
duration of four to six weeks. The learning’s of the first two
years transcribe into learning the standard operating procedures
and understand how day to day managerial decision are made for
effective operational efficiency.
2. Course Name:Rooms Division Management-
Theory
Course Description: This course aims to
establish the importance of Rooms Division within the
hospitality Industry. It also prepares the student to acquire
skills and knowledge necessary to successfully identify the
required standards and Control Systems in this area and to
consider managerial decision-making aspects of this department.
3. Course Name: Rooms Division Management-
Practical
Course Description: This course is aimed to
expose students to the real life case studies and enact them in
the practical scenarios through role play and other interactive
practical methodologies. It also prepares the student to acquire
the required interpersonal and decision making skills necessary
to work in teams using the standard operating procedures within
the limited time and resources of this department.
4. Course Name:Planning and Control for Food
and Beverage Operations
Course Description: Covers the principles and
procedures involved in an effective food and beverage control
system, including standards determination, the operating budget,
cost-volume-profit analysis, income and cost control, menu
pricing, theft prevention, labor cost control, and computer
applications.
5. Course Name: Revenue Management
Course Description: This course provides a basic
understanding of the revenue management process. It
distinguishes between tactical and strategic revenue management,
addresses the proper use and importance of revenue management in
hospitality operations, and describes a wide range of elements
that must be considered in order to use revenue management
effectively
6. Course Name: Hospitality Facilities
Management and Design
Course Description: Provides hospitality
managers and students with information they need to know to
manage the physical plant of a facility and work effectively
with the engineering and maintenance department. It also gives
an insight into the design aspect of facilities design and the
principles involved therein.
7. Course Name:Entrepreneurship in the Service
Industry
Course Description: This course provides an
understanding of entrepreneurship from business and personal
perspectives. The challenges of opening and maintaining
financial and personal success. It also relates the process to
create and test ideas, and includes defining the market and
methods to sell the product. The course defines financial
information and reporting that are unique to hospitality
businesses. It also covers analytical tools used to buy and sell
a hospitality business as well as to operate successfully.
8. Course Name:Hospitality Law
Course Description: The course will provide an
overview of the meaning, sources and administration of business
and hospitality law. Introduction to Indian Hospitality &
Related Laws in India. Introduction, Legal Perspectives, Key
Issues, the legal requirements prior and at the time of doing
Hotel Business. Topics will include the law of torts and
contract, human rights, negligence prevention in the hospitality
industry, the rights and responsibilities of guests and
innkeepers, industry regulatory requirements and employment law.
|
COURSE CODE
|
SUBJECTS
|
CREDITS
|
|
601
|
Leadership and Management in the Hospitality
Industry
|
3
|
|
602
|
Statistics and Research Methodology
|
4
|
|
603
|
Managing Hospitality Human Resources
|
3
|
|
604
|
Dissertation
|
2
|
|
605
|
Event Management (Elective) or
|
2
|
|
606
|
Resort Management (Elective) or
|
2
|
|
607
|
Advanced Bakery and Pastry Practical (Elective)
or
|
2
|
|
608
|
Convention Service and Management (Elective)
or
|
2
|
|
609
|
Contemporary Cuisine Practical (Elective)
or
|
2
|
|
610
|
Total Quality Management (Elective) or
|
2
|
|
611
|
Managerial Economics (Elective)
|
2
|
|
|
Total 3 electives@ 2 credits each
|
6
|
|
|
TOTAL
|
18
|
1. Course Name: Leadership and Management in
the Hospitality Industry
Course Description: This course is designed to
acquaint students with leadership, management, and quality
issues facing today's hospitality industry. Quality Award,
continuous improvement, quality service, power and empowerment,
communication skills, goal setting, high-performance teams,
diversity, managing organizational change, and strategic career
planning.
2. Course Name:Statistics and Research
Methodology
Course Description: This introductory course
empowers students to undertake fundamental research, formulate
research questions, design social science research and the
various types of research designs. Students gain knowledge of
quantitative and qualitative research along with statistical
analysis of primary data collection.
3. Course Name: Managing Hospitality Human
Resources
Course Description: This course presents a
systematic approach to human resources management in the
hospitality industry. Students will analyse contemporary issues
and practices, as well as employment laws that have an impact on
the way people are managed.
4. Course Name: Dissertation
Course Description: Students are required to
write a supervised research dissertation on an approved topic.
The dissertation will be written and assessed in accordance with
procedures approved from time to time by the Director SSCA in
accordance with SIU rules.
5. Course Name: Event Management (Elective)
Course Description: This introductory course
will provide participants with the practical skills and
knowledge required to successfully plan, implement, organize,
manage, monitor and evaluate special events.
6. Course Name: Resort Management (Elective)
Course Description: The elective course is
designed to introduce students to the exciting, challenging, and
demanding world of resort management and arm them with
industry-tested techniques for attracting travelers and meeting
the expectations of resort guests. Students considering entry
into operational positions within the specialized Resorts sector
can get practical understanding of resort operations &
management.
7. Course Name: Advanced Bakery and Pastry
Practical (Elective)
Course Description: This elective course will
focus on using the fundamental theoretical knowledge gained in
Semester IV to learn advanced knowledge related to bread and
pastry products. Students learn the intricacies of various
international breads, desserts, cookies and cakes. This elective
course is designed to give students an understanding of advanced
practical concepts and skills as per international standards.
8. Course Name: Convention Service and
Management (Elective)
Course Description: This course provides readers
with the most current and comprehensive coverage of the
convention and meetings industry, with an in-depth look at
conventions and meetings marketing, how to successfully sell to
groups, and how to service their business after the sale.
9. Course Name: Contemporary Cuisine Practical
(Elective)
Course Description: This course will focus on
learning modern and contemporary styles of cooking. Current and
new cuisines styles based the impact of geographical location,
religion and culture on international cuisines as well as the
concerns of environment and sustainability will be covered in
this practical elective course. Cooking styles like fusion, slow
and sous vide will be taught.
10. Course Name:Total Quality Management
(Elective)
Course Description: This course enables the
learners to study and analyse the importance of service delivery
systems for the hospitality industry with particular emphasis on
implementing a consumer driven, policy oriented, quality service
program. This course will also explore leadership
theories/concepts and apply them to a service management
environment.
11. Course Name:Managerial Economics (Elective)
Course Description: This course attempts to
build a strong foundation for hospitality management students.
The course focuses on clarifying fundamental concepts from
microeconomic viewpoint. The students are expected to study and
analyse the dynamics of managerial decision making through this
course.
