The objectives of the programme are to:
| 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 |
Number of Credits: 3 credits
Level: 2
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.
Number of Credits: 3 credits
Level: 2
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
Number of Credits: 3 credits
Level: 2
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.
Number of Credits: 3 credits
Level: 2
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.
Number of Credits: 3 credits
Level: 2
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.
Number of Credits: 2 credits
Level: 1
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.
Number of Credits:2
Level: 1
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
Number of Credits:Letter credits
Level: LC
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.
Number of Credits:2
Level: 1
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 |
Number of Credits: : 3 credits
Level: 1
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.
Number of Credits: 3 credits
Level: 1
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.
Number of Credits: 3 credits
Level: 1
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.
Number of Credits: 3 credits
Level: 2
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.
Number of Credits: 2 credits
Level: 2
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.
Number of Credits: 2 credits
Level: 3
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.
Number of Credits: 2 credits
Level: 3
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 |
Number of Credits:20 credits – over a period of 24 weeks.
Level: 5
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 |
Number of Credits: 2
Level: 3
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.
Number of Credits: 2
Level: 2
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.
Number of Credits: 2
Level: 3
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.
Number of Credits: 2
Level: 3
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.
Number of Credits: 2
Level: 3
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.
Number of Credits: 2
Level: 2
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.
Number of Credits: 2
Level: 4
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.
Number of Credits: 2
Level: 4
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.
Number of Credits: 2
Level: 4
Course Description: This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.
Number of Credits: Letter Credit
Level: 5
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 |
Number of Credits: 2
Level: 6
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.
Number of Credits: 3
Level: 5
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.
Number of Credits: 3
Level: 5
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.
Number of Credits: 3
Level: 5
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.
Number of Credits: 3
Level: 5
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
Number of Credits: 3
Level: 5
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.
Number of Credits: 3
Level: 5
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.
Number of Credits: 3
Level: 5
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 |
Number of Credits: 3
Level: 6
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.
Number of Credits: 3
Level: 3
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.
Number of Credits: 3
Level: 5
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.
Number of Credits: 3
Level: 5
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.
Number of Credits: 2
Level: 5
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.
Number of Credits: 2
Level: 5
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.
Number of Credits: 2
Level: 5
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.
Number of Credits: 2
Level: 5
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.
Number of Credits: 2
Level: 5
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.
Number of Credits: 2
Level: 5
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.
Number of Credits: 2
Level: 5
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.
