Bachelor
in International Hospitality Management
Hospitality represents a vast and vitally important global industry and this is reflected in the contents of the program, which aims to prepare you to work in an international business environment. Emphasis is given to the development of technical, intellectual and interpersonal skills such as leadership and teamwork. The degree provides you with sound entrepreneurial and managerial skills. The business and management skills acquired are highly relevant and desirable across a wide range of other service sector industries.
Duration: 3 years Fulltime
Eligibility:
Candidates who are 10+2 pass, with a minimum of 50% aggregate marks.
Aptitude for the Hospitality / Service industry as demonstrated through a personal interview.
Written and spoken fluency in English.
Candidates may be asked to take a written entrance test.
Curriculum
Year
I
Year
II
Year
III
Food Production
Food Production
Marketing Planning
Food & Beverage Service
Food & Beverage Service
Facilities Management
Rooms Division Management
Rooms Division Management
Small Business
Information Technology
Hotel Accountancy
Customer Care
Catering Science
Hotel Services & Facility Planning
Events & Conference Management
Communication & French
Information Technology
Contemporary Food & Drink
Basic Principles of Accountancy
Human Resources
Culture, Food & Hospitality
Principles of Management
Food & Beverage Management
Entrepreneurship
Economics
Hotel Law
Research Data Analysis
Fundamentals of Tourism
Research Methodology
International Marketing
Industrial training
Strategic Human Resource Management
Bachelor in Catering Science and Hotel Management
Hospitality Industry has tremendous potential for lucrative jobs globally for trained hands and expects thorough professionalism from the Catering & Hotel Management students. This program hones the students to become future managers of hotel industry through the judicious mix of theory and practical.
Duration: 3 years Fulltime
Eligibility
Candidates who are 10+2 pass, with a minimum of 50% aggregate marks
Aptitude for the Hospitality / Service industry as demonstrated through a personal interview
Written and spoken fluency in English
Candidates may be asked to take a written entrance test.
Curriculum
Year I
Year II
Year III
Part I French
Core 4 Food Production and Patisserie –II
Core 8 Food and Beverage Management
Part II English
Core 5 Food and Beverage Service – II
Core 9 Hotel Law
Core 1 Food Production and Patisserie –I
Core 6 Food and Safety and Micro-Biology
Core 10 Food Service and Facilities Planning
Core 2 Food and Beverage Service-I
Core 7 Computer Application in Hotel Industry
Core 11 Hotel Accounting
Core 3 Accommodation Operation
Practical IV Food Production and Patisserie –II
Core 12 Human Resource Management
Practical I Food Production and Patisserie-I
Practical V Food and Beverage Service-II
Project: Industrial Training for a Period of 90 Days
IHM Bangalore
