Hospitality
Course Structure (India)
*Curriculum structure is subject to change as per university guidelines
HOTEL MANAGEMENT FOUNDATION LEVEL (120 CREDITS)
- BFI 1001 – Food & Beverage Operations
This module will develop the basic knowledge and essential skills required for food & beverage operations and allow students to identify, compare, discuss, and examine major issues involved in service style, types of menus, equipment used for running quality food and beverage operations, knowledge of beverages and world trends in beers and wines. Students will examine contemporary and traditional concepts and products, organize, control, produce, and deliver customers an ‘excellent’ meal experience. Students will integrate knowledge and abilities gained and will be able to relate the interdepartmental skills with other modules in the operation. - BFI1035 – Food Production Operations for Hotel Management
The module introduces you to food production theories and practices involved in fundamental cookery. It will impart the skills and techniques of food production operation in classical and popular international cuisines. The module emphasizes the role of commodities, equipment, weights, and measures in the production of quality food products and their application in commercial food service establishments.
- BFI1041 – Front Office Operations
This module will help students understand the ‘front of the house’ operations of a hospitality establishment. The module is designed to equip students with essential knowledge and skills in the field of managing the Front Office Department. The primary focus is on Front Office Operations; encompassing guest interaction and handling, departmental procedures and scenarios, and basic Property Management System operations. Theory is inseparable from practice in this module. - BFI1043 – Business Economics and Statistics
This module is designed to introduce students to the business context of the hotel industry, both globally and more specifically in India. It will focus on some of the essential business skills that are required by managers in the hotel industry including basic data handling, market analysis, and fundamentals of finance. These skills will serve to underpin the curriculum in year 2, in particular Revenue Management, Marketing Management, and other modules where data handling methods are required. - BFI1045 – Housekeeping Operations
This module will provide training in basic skills, which are required in the housekeeping department of hotels in today’s highly competitive economic environment. It will cover different areas maintained by housekeeping including guest rooms and public areas. Students will gain an overall understanding of housekeeping operations, contemporary hotel trends, and the significance of technology in guest services related to housekeeping. This module will also cover the safety & security aspects of hotel operations. Module activities will include field visits, presentations, live demonstrations as well as experiential work.
- BFI1047 – Professional Skills Development
The course seeks to promote the all-round development of the student while instilling an understanding of the value of soft skills in interpersonal and professional relationships. The purpose of this module is to explore multiple facets and the significance of an effective personality. To provide students with a strong practical orientation and assist them in developing a variety of skills relevant to holistic growth for optimal functioning, the module is delivered through lectures, workshops, videos, PPTs, and tutorials. They undergo intense training aimed at enhancing their communication, time management, team building, leadership, effective use of English, business correspondence, presentations, research, reference, and critical thinking abilities. Students benefit from this in terms of successful resume writing, career planning, and career visioning.
The students gradually and subtly internalize the skills and traits throughout the study since the teaching and learning approach is experiential and highly participatory Professional Skills Development (PSD) encompasses a range of approaches to learning that connects planning (an individual’s goals and intentions for learning or achievement), doing (aligning actions to intentions) recording (thoughts, ideas, experiences to understand and evidence the process and results of learning) and reflecting (reviewing and evaluating experiences and the results of learning).
HOTEL MANAGEMENT INTERMEDIATE LEVEL (120 CREDITS)
- BII2050 – Business Finance
The module introduces the environment of financial decision-making involving corporate objectives and the 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 the role of financial markets in securing of finance, and the efficiency of capital lease or buy decisions. - BII2056 – Food and Beverage Management
This module is designed to provide students with a comprehensive understanding of the principles, practices, and strategies involved in effectively managing food and beverage operations within the hospitality industry. By the end of this module, students should be equipped with the knowledge and skills necessary to oversee and optimize F&B establishments, ensuring quality service, profitability, and customer satisfaction.
- BII2060 – Management of Hospitality Organisations
This module gives students an understanding to learn and appreciate management concepts in detail and to develop the essential skills for effective managerial functions. Students are prepared to move from the foundation level and are introduced to hospitality management at the intermediate level with an emphasis on developing managerial skills and to develop an analytical view of management functions, management processes, and leadership. This module focuses on key topics associated with the study of managerial skills, and team-building within hospitality organizational and social contexts. The impact that people have on the organization’s efficiency and effectiveness is examined. Wide ranges of management and leadership theories are drawn upon to encourage students to develop a critical approach to their understanding and analysis of hospitality organization’s effectiveness. 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. - BII2063 – Rooms Division Management
This module is designed to introduce the students and explore the fundamental principles, strategies, and operations essential for effectively managing the rooms division within a hospitality establishment. It will focus on some of the essential aspects of overseeing accommodations, guest services, and front office operations within the context of a hotel environment. - BII2053 – Hospitality Events
In this module, students will understand the nature and scope of hospitality events with specific emphasis on the provision of food and beverages for business meetings, conferences, and social events. This entails event planning with hospitality as the mainstay for the success of the event. This module will further help students to identify varieties of cuisines, study contemporary menu planning, and execution of 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 coordination details required in events from planning to costing and delivery. - BII2055 – Digital Marketing (Open)
The module aims to cover traditional and digital marketing methodologies in line with the current market trends in hotels. You will be able to study information and communication technologies within the contemporary marketing and e-business environment. The module’s content and instructional methods will assist students in developing critical analysis and problem-solving abilities, to formulate reasoned arguments and persuasive marketing strategies. - BII2058 – Hotel Design and Planning(Open)
The module intends to familiarise you with the basic application of engineering and maintenance concepts in hotel operations. This module prepares future hoteliers to combat issues on the operation of various engineering systems in the hospitality industry thereby making it easier to take necessary precautions while handling various facilities. This module enables the assessment of engineering systems, designing, and planning of various departments in hotels. 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. - BII2062 – Revenue Management
This module is designed to introduce students to the business context of the hotel industry, both globally and more specifically in India. It will focus on some of the essential revenue management skills that are required by managers in the hotel industry. The module also includes how projection, forecasting, market analysis, and fundamentals of revenue management play a key role in achieving the goal. These skills will serve to underpin the curriculum at the honours level, in particular Strategic Management, and modules where revenue optimization and projection methods are required.
Supervised Work Experience
- BSI4001 – Supervised Work Experience (Internship)
The module is intended to let students work both independently and collaboratively by putting to use the transferrable skills they have gained over the first two years of the honours curriculum. The goal of this module is to use work-based learning to develop the graduate. This experience will allow students an opportunity to take on real-world industrial concerns that call for a variety of research and problem-solving techniques. The activity offers real-world exposure to the program while facilitating a degree of integration of all honours-level theoretical inputs. Students get the chance to apply abstract ideas in practical settings.
HOTEL MANAGEMENT HONOURS LEVEL
The present module will enable the students to critically and systematically apply the management research theory to practice-based research. This module also aims to enable students to develop the skills that are required to undertake a sustained, rigorous, and independent investigation in hospitality management studies. The students are expected to seek out and discuss new concepts, trends, information, and knowledge about the global hospitality industry. The module sensitizes students to appropriate research methods, analysis, presentation, and interpretation of data, based on critical review and comparison of relevant concepts and models drawn from existing literature.
This module reflects on the practices and intricate workings of services management theories and practices within the hospitality industry. The module underscores the importance of the conceptualisation, development, and execution of service encounters, quality management, service recovery strategies and the service delivery system in ensuring organisational success.
Students will gain invaluable insights into enhancing service quality and operational efficiency in hospitality settings keeping in mind both, external and internal customer perspectives.
This module is designed to provide an in-depth understanding of the principles that underpin the concept of strategic human resource management in the hotel industry. The module helps students explore the potential of individual human resource practices to enhance performance. Through this module, the students will be able to comprehend strategic human resource planning, from recruitment to retirement while also dwelling on performance management and reward management.
Students will be able to appreciate how HR functions contribute to sustained organizational performance.
This module aims to familiarise students with the significance and role of the strategic management process in the development of a hospitality enterprise. Students will appreciate hospitality business policy-making within global, international, and national contexts. 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.
This module is designed to provide an in-depth understanding of business ethics in the modern business environment. Students will develop an understanding of the underlying concepts of Business Ethics which are relevant to the contemporary Hotel Business Environment. Students will explore the principles, theories, and practices that govern the relationship between a corporation and its stakeholders, as well as the ethical considerations that shape decision-making and behaviour within organizations.
Through a combination of theoretical frameworks, case studies, and real-world examples, students will develop critical thinking skills and gain insights into the importance of corporate governance and ethics for long-term business success. It further aims to develop a student’s ability to critically analyze ethical issues in the Hotel Business.
Hospitality Entrepreneurship is a dynamic course designed to cultivate entrepreneurial thinking and business acumen among students interested in the hospitality industry. The course integrates concepts of entrepreneurship, innovation, leadership, and sustainability within the context of hospitality businesses such as hotels, restaurants, tourism, event planning, and food service. Through a combination of theoretical knowledge, case studies, practical exercises, and industry engagement, students develop the skills and mind set necessary to identify opportunities, create value, and succeed as hospitality entrepreneurs.
The aim of the module is to equip students with the essential knowledge and skills required for independent participation in real estate valuation processes, specifically focused on hotel properties. Students will learn to apply major valuation approaches, analyse technical aspects impacting property value, critically assess value appraisals based on international systems, and effectively engage with international investors using common valuation methods.
Course Delivery
All will complete their Foundation Level on Hotel Management or Culinary Arts for 120 credits at IHM-Aurangabad, India; after which, they will receive a 12 week Industrial Exposure Training at our ancillary hotel, Vivanta by Taj – Aurangabad.
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.
Hotel Management or Culinary Management Honours Level, IHM-Aurangabad, India (360 credits)
4th Year – Internship Open Sandwich Year away from IHM-A in India (120 S- Level Credits)
