Marketing Management

This subject trains students in the practical application of marketing programmes. This includes planning, creating, strategising and executing marketing schemes for a product or service.

Beverage Studies and Management

This subject deals with different aspects of the food and beverage industry, including quality control – activities that are intended to prepare quality food at an affordable price, along with sufficient quality checks at various points during formulation.

Regional cuisine

Here, the student gets an in-depth understanding of the rich history, culinary practices and principles, the customs and the art of preparing fish according to the traditional methods using the local produce of an area.

The long-forgotten methods are thus brought into practice in a novel way, with no compromise in quality or taste.

Fundamentals of the Front Office

The front office is a connecting link between the hotel and the guest. You’ll learn how to receive guests and manage the guest intake capacity of an organisation.

Fundamentals of room division – I

This is one of the most popular subjects taught in the hotel management course. Accommodation and housekeeping are extremely important for any hotel business. In this course, you get to understand the importance of providing a smooth living experience for visitors.

Macroeconomics

The hotel industry is a capital-intensive business, requiring huge investment to maintain the facilities and resources across the board. Through this subject, students are trained to regulate and manage the organisation’s expenses, especially in times of economic fluctuations.

If you want to learn the business side of hospitality management, this is an ideal elective course.

Asian Cuisine

The fundamental aspects of Asian cuisines are explained in detail in this course. The students are exposed to various techniques in Asian cooking such as food styling, garnishing, seasoning and flavouring according to the Asian taste palette.

Students will also learn about the culinary practices of Asian countries like Korea, India, Thailand, and Vietnam.

Advanced Bakery and Pastry Arts

This course provides a full-fledged insight into the different types of confectionery practices. Theoretical knowledge and practical

Know-how is equally important to flourish in this subject. The students will be exposed to various baking and pastry preparation techniques.

European cuisine

The use of indigenous components and the influence of European countries on culinary science is explained in lucid detail as part of the curriculum. Time-honoured food items from France, Italy, Germany, and Austria are blended with modern culinary styles which makes this subject interesting.   

Brand Management

Organisations sustain themselves based on their branding. A brand is the face of any product or service; hence, it is a valuable investment. Students in this course are taught to create, plan, regulate and economise brands to upsell a particular service.

International Marketing

Marketing on a global scale helps a service or a brand grow. The aim is to understand different regional cultures, increase communication across borders and promote tourism and hospitality.

1

Food Production

Food and Beverage Production – I

This subject begins with the history of food and beverages and how they’ve become integral to the hospitality sector.

It deals with packaging, distribution, food sales and beverage-related services.

2

Food Safety

Hygiene and Food Safety

Through this subject, students become aware of the different hygiene practices to be followed in the kitchen while storing, preparing or serving food.

3

Industrial Training

Industrial Exposure

The candidate is given hands-on training on-site to deal with the practical aspects of the operational sector across the following departments:

• Front Office
• Housekeeping
• Food and Beverage Service
• Food Production

4

Indian Cooking

Introduction to Indian Cooking

Students get to learn about the different types of Indian culinary practices, being acquainted with the conventional methods of preparing various delicacies.

You’ll get a lot of information on the evolution of Indian cuisine over the centuries.

5

Accommodation

Accommodation Management – I

This subject deals with the various aspects of housekeeping, arrangement and maintenance of the room and surrounding to provide a luxurious experience to guests.

6

Hospitality Marketing

Hospitality Marketing

The greatest assets to a business is a brand or an organisation. And the secret to businesses lies in marketing.

Candidates are given extensive training on marketing products effectively, especially in the hospitality sector.

7

Travel and Tourism

Travel and Tourism Management

The key components of the hotel and tourism industry are contemplated in this subject. Students are prepared to face the practical applications of the tourism sector in this programme.

8

Industrial Training

Industrial Exposure – II

This is a fully-practical approach to theory.

At the end of the 8th semester, students will be exposed to practical, industry-related training to gain further proficiency in their chosen specialisation.

Tourism

• Principles of Management
• Organisational Behaviour
• International Business Management
• Perspective for Tourism
• Ecology, Environment and Tourism

This specialisation is for those who cherish working with people, providing them with good services and support.

Maintaining a healthy relationship with the customers via good communication skills, out of box thinking, and a strong commitment to work is needed to fulfil this role.

Food Production and Management

• Quantity Food Production
• Basic Computer Skills
• Basics of Indian Cooking
• Essential Food Operations
• Food Science and Nutrition

This programme offers great learning opportunities.  Preparing food is an art, and the science related to the same is taught via this course. Deciding the perfect menu plan, preparing, providing healthy and delicious food to tourists is of utmost importance for motivated students.

Culinary Arts

• Anthropology And Food Sociology
• Leadership And Management For Chefs
• Institutional Catering & Banqueting Practical
• Patisserie Production Management
• Culinary Artistry And Food Styling

• Aspirants interested in this course are trained to become chefs.
• With increasing openings in various departments of food and beverages, this hotel management programme is perfect for those interested in a career as a chef. 

Housekeeping

Hotel Housekeeping: A Training Manual

Sudhir Andrews

This book gives a detailed description of housekeeping in hotels. A handy book for both beginners and professionals.

Food Production

Theory of Cooking

Krishna Arora

A mandatory purchase for food and production students, it provides a complete understanding of the various culinary practices all over the world.

Nutrition

Fundamentals of Food, Nutrition and Diet Therapy

Mudambi

Rajagopal

This book is a basic guide on nutrition. Students gain knowledge about how nutritious and qualitative food can be prepared in different cuisines.

Food and Beverages

Lexicon of Hospitality

Deepanshu

Gaurav

Gupta Nitin

A must-have for hotel management students. Different aspects of hospitality are described in detail in this book.

Hospitality Management

International Tourism Management

A K Bhatia

This book is an authoritative guide to international tourism. The author, a field officer himself, has detailed his experiences of promoting tourism across borders in this amazing book.

Business Communication

The Definitive Book of Body Language

Allan Pease

This wonderful book by Allan aids students in understanding, interpreting and imbibing definitive body language, which is extremely important for dealing with customers.