Cuisine

• BII 2042 – Management of Hospitality Organisations
  Students are prepared to move from the foundation level and are introduced to hospitality management in the intermediate level with emphasis on developing managerial skills and to develop an analytical view of management functions, processes and organisational behaviour.
  This module focuses upon key topics associated with the study of individuals and groups within hospitality organisational and social contexts. The impact that people have on the organisation’s efficiency and effectiveness is examined. Wide ranges of individual and organisational theories are drawn upon to encourage students to develop a critical approach to their understanding and analysis of organisations. The subject incorporates teachings from multiple disciplines-ideas from political science, economics and information technology as well as concepts from behavioural sciences, such as psychology, anthropology and sociology.
• BII 2050 – Business Finance
  The module introduces the environment of financial decision-making involving corporate objectives and role of the finance function. The techniques of investment appraisal are developed and applied to capital investment decisions. The impact of risk and uncertainty on investment decision making is examined.
  The module also examines the financing decisions facing firms, including the effects of leverage, establishing optimal debt-equity ratio & working capital, leasing decisions, and interaction between financing and investment decisions. The module examines role of financial markets in securing of finance, and efficiency of capital lease or buy decision.
• BII 2046 – Marketing Management
  The module highlights the need for managers to view the role of marketing as a vital managerial concern. A marketing perspective is built on an in-depth understanding of customer desires and decision processes and this module creates an understanding of how and why consumers and organisations make purchase choices. Practical aspects of marketing management are examined critically in the context of realities of organisation and environment. The module content and learning methods will help students develop skills of critical analysis and problem solving, formulation of reasoned arguments and the persuasive communication of their ideas to large groups.
• BII 2045 – Human Resource Management
  This module introduces students to a broad based market approach to HRM in the hospitality sector. It exposes the students to HRM practices to enable them as individuals who encounter HRM matters on their jobs to deal with them. This module will provide strong foundations for students who aspire to build a career in hospitality HRM. Managing human capital in the new economy is a challenge all business professionals face. This course addresses that challenge by retaining its unique orientation to overall practicality and real-world application incorporating technology, teams and virtual learning methods. Practical tips and suggestions provide effective ways of dealing with problems in communication, leadership, discipline, performance appraisal, labour relations, and compensation administration
• BII 2047 – Meetings, Incentives, Conferences & Exhibition Management (Open)
  In this module students will understand the nature and scope of business events including meetings, international association conventions, incentive travel and exhibitions with specific emphasis on provision of food and beverages. This entails MICE planning with food as the mainstay for the success of the event. This module will further help students to identify varieties of cuisines, study of contemporary menus, planning and execution of select and popular themes. Business topics such as strategy formulation, internal communications & employee incentives/rewards will be used to understand why these events are so important in the business context. Students will also explore the co-ordination details required in business events from planning to costing and delivery.
• BII 2043 – Contemporary Gastronomy (Open)
  During this module students will gain knowledge of various regional and international foods and drink products and culinary techniques. They will study the historical aspects of gastronomy that have evolved into modern day practices and may have influenced contemporary culinary techniques and product/menu offers. Students will become familiar with modern Gastronomy in the early nineteenth century and the symbiotic relationship between restaurants and gastronomic writing.
  This module will enable students to get familiar with the food and drink of a particular region. Interaction with the chef of a country will support the module. Students will gain and develop an understanding and awareness of Gastronomic studies in the culinary world.
• BII 2044 – Facilities Management (Open)
  The module seeks to familiarize students with the basic application of engineering and maintenance concepts in kitchen operations. This module prepares future chefs to combat issues pertaining to operation of various engineering systems in the food production industry there by making it easier to take necessary precautions while handling various facilities. This module only enables assessment of engineering systems in kitchen operations.
  This module provides students with information related to facility design and maintenance. Foodservice layout and design are related to operating issues, new building construction and renovations. Planning and design of facilities including equipment, space & functional relationships, cost & operating efficiencies are included, as well as emphasis made on maintenance programs, safety regulations, building code requirements and energy conservation.
• On-the-Job Training / Industrial Understudy

• BHI 4043 – Strategic Management
  The aim of this module is to familiarize students with the strategic management process and its impact on the hospitality industry. Students appreciate hospitality policy-making within global, international and national contexts and create an ability to develop and apply innovative strategic planning approaches in response to corporate policies. Students will gain sense and imagination in the relationship between policy and practice and will be able to anticipate and develop monitoring mechanisms that evaluate policy and business responses to issues and trends, and the use of that information in strategic planning. Students will learn how to explore the necessary tools, procedures and competencies needed to analyze, define, plan and manage change in an international context.
• BHI 4036 – Culinary Operations Management
  The module provides overview of the food service industry and its related segments and its relationship to social cultural, environmental and global issues. The student will be provided with the knowledge of developing food service establishment from the perspective of customers, operations and profitability. The food service establishments have grown at a very fast pace and the management of these professional culinary enterprises provides an exciting challenge. Culinary artistry and technique need to be blended with business and management acumen and with the skills of creativity and innovation. This module provides the learner with a detailed theoretical and practical knowledge of culinary operations management with a particular emphasis on materials management, menu planning, production planning, cost analysis and menu engineering.
• BHI 4039 – Global Cuisine Management
  Students are prepared to advance in their culinary career and learn the relationship between history, culture, and cuisine. Students will examine how history, race, religion, environmental, geographical, and social factors all influence food which is eaten by a specific people. Students will explore cuisine in chronological progression through history and watch how the cause and effect of history influences the very food we eat today. Students will view cuisine in a historical fashion and will be able to see which events were happening in the world concurrently and to make more connections about food and events. Students are given an introduction to and hands-on experience in popular cuisines of the world.
• BHI 4037 – Digital & Marketing Communication (Open)
  The module will cover a variety of digital media and information and communications technologies within the contemporary marketing and e-business environment from both the marketing mix and direct or relationship-based paradigms. Students will cover relevant academic content for developing necessary knowledge, understanding and competencies in the field of integrated, interactive one-to-one digital marketing and communications.
  The module will develop students’ knowledge and abilities in areas such as strategic marketing and communications planning for e-business, web site design for marketing, and interactive digital marketing communications.
• BHI 4035 – Culinary Innovation Management (Open)
  This module provides an introductory overview to the knowledge and skills needed for entrepreneurship and contemporary careers. The module offers a chance to gain new knowledge and skills about how to identify and pursue entrepreneurial opportunities that can be applied to a student’s own interests. Topics include: how entrepreneurs find, screen, and evaluate ideas and new business opportunities.
  Creativity: Imagination, ingenuity; the ability to create; the act of relating previously unrelated things; the application of a student’s mental ability and curiosity to discover something new.
  Innovation: The introduction of something new; the development of new processes, methods, devices, products, and services for use by oneself and/or others.
  Entrepreneurship: The pursuit of opportunity without regard to resources currently controlled; the process of creating value by combining resources in unique ways to exploit opportunity. It involves taking responsibility for implementing innovative concepts.
• BHI 4040 – Global Events & Festivals (Open)
  This module is designed to provide knowledge of evolution of mega events and festivals. Students will study strategies and policies adopted by host nations to deliver prestigious and costly events. As part of the coursework assignment, students will have to assess wide range of case studies of contemporary events. Students will be able to ascertain the role and significance of global events in generating revenue for the hospitality and tourism industry. Students will also be introduced to some critical concepts in the development of global events and festival business.
• BHI 4034 – Corporate Governance (Open)
  This module examines the values and value conflicts inherent in the modern practices of the business world, investigates the major philosophical issues that challenge the conduct of ethics as a rational enterprise, exposes students to major traditions in philosophical normative ethics and applies those traditions to specific value conflicts in the business world. A critical thinking component is included in the course. Specific problems relating to topics such as corporate responsibility, employee rights, and the nature of the free enterprise system, environmental concern and ethical business practices. In deciding how to act, managers reveal their inner values, test their commitment to those values, and ultimately shape their characters.
  Student will become familiar with business ethics as a type of applied ethics. As such, it is concerned with principles applied and actions taken in the workplace and the boardroom. At the same time, since business practice is inseparable from the rest of human life, Business Ethics has to take account of the well-being of human society and the natural environment.

48 Week Internship

 After gaining adequate industry orientation, each student will further undergo a 16 week On-The-Job Training along-side their curriculum in this year, with work exposure in each of the hotels operational, functional and support departments to completely experience lessons learned in the classroom in a real-life work environment serving guests with an earn- while-you-learn programme to develop skills and maturity.

All students will study until their Intermediate Level earning 240 credits at IHM-Aurangabad, India within the Year II – Hotel Management or Year II – Culinary Management during which time they will complete all formalities to apply for a Tier 4 visa to continue the twinning programme with our UK partners.

Students opting to study in India during Year III, on account of visa restrictions or other ineligibility criteria, arising from a wide range of potential reasons, will continue to gain a first-class 48-week internship experience during this year in India with top international brand partners followed  by a final placement.