Hospitality

• BII 2048 – 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 2051 – 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 2052 – 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 2032 – Food & Beverage Enterprise Management (Open)
  This module seeks to introduce managerial and supervisory responsibilities, amply emphasizes on the contribution of the F & B Service department to the overall success of a hospitality operation. It focuses on developing the knowledge, skills and attitudes needed to succeed in recognizing and exploiting opportunities for innovation in the hospitality sector. It prepares the students to be able to develop & design a food & beverage outlet and be able to shoulder managerial responsibilities in Food & Beverage Operations.
• BII 2049 – Facilities Management (Open)
  This module seeks to enhance the students’ ability to implement the rooms’ division management learning in designing restaurant and accommodation product and studying various factors that determine successful new ventures in the market. The module deals with management & entrepreneurial aspects of Accommodations. This module also looks at the significant changes in the ways that hotels are managed today especially with the advancement of the technological interface. Some aspects of the changes in the strategic focus of the hotel industry especially in profit generation, and in modernization aspects of the accommodation product and management processes will be covered

• BHI 4044 – 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 4045 – Hotel Operations Management
  This module gives students an understanding of the concepts and principles of modern operations management with a view to increase productivity and profitability in hotel operations. The module emphasises on problem solving for executive decision making under conditions of certainty and risk. It will also cover aspects of behavioural issues that influence decision-making as well as provide knowledge of statistical models and tools that support analysis and planning of service operations.
  Concepts, theories and techniques associated with services management, productivity management, and problem solving and decision-making will be examined. Case studies will be used to provide the means of applying theory and techniques to a variety of hotel and catering operations scenarios. The thrust of these case studies will be the resolution of problems, which will lead to productivity and profitability gains for the organisation studied.
• BHI 4047 – Corporate Governance
  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.
• BHI 4046 – Managing Innovation & Change (Open)
  The purpose of this module is to look at innovation in organisations, creative climates and the process of developing ongoing and continuous innovation in hospitality organisations. The module consists of three key themes. Theme one, deals with the theory of innovation and the practice of managing innovation in hospitality organisations. Theme two addresses the softer aspects of entrepreneurial qualities and the characteristics of creative climates and organisational culture. Theme three considers ways of developing hospitality organisations so that they are continuously innovative into the future.
• BHI 4038 – 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 4041 – 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.

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 Arts 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 uneligibility 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.