Hotel Management course

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Vijayam Degree and PG college, Chittoor.  

Hotel Management is a three year study program which trains students to work in hospitality service establishments in areas such as hotel administration, hospital, airline, cruise line, and MNCs, especially in the food service, food preparation, marketing, etc. The course prepares students to enter the world of hospitality as leaders and managers with a strategic approach to business. Further, education and professional training gained in the field of Hospitality services enable the students to become entrepreneurs in the hospitality service as well. It combines management theory with hands-on hospitality courses, professional internships and a business specialization.

Course Objective: The objective of the course is to develop the basic skills of the students who will be working in the hospitality industry in the near future. These skills can be related to food and beverage preparation, food and beverage service, front office operations and housekeeping operations.   Apart from that, the course also focuses on developing personal skills of the students. An aspirant with a good personality is always preferred in the industry. For students interested in the field of food and beverage, the course also aims to provide the basic knowledge in hygiene, food safety & nutrition in line with international standards.

Course Duration : Bachelor of Hotel Management (BHM) degree extends over a period of Three  academic years. Each academic year comprises of two semesters. Each semester comprises of 16 to 20 weeks of class/lab work. The course being professional in nature, the students are required to undergo industrial exposure. The industrial training usually takes place in the fifth or sixth semester of the program. The duration of the training may vary from six months to nine months.

Course Overview : There are four core subjects in the course, which are directly related to the management and operational works in the hotel. These subjects are – Front Office, Housekeeping, Food & Beverage Service and Food & Beverage Production. The core subjects have two parts: theory and practical. There are several non-core subjects which are essential for the students as they help them to understand the core subjects better. These subjects are spread over for years.

(a) Food and Beverage Production: This subject deals with the basics of food preparation. The theory and practical are taught side by side in all the four years of the course. In the first semester, topics such as Food Commodities, Cooking Fuels, Methods of Cooking, Food Ethics, Kitchen Equipment, etc are taught to the students. The practical classes are spread over seven to ten weeks. Practical classes include basic cuts of meats and vegetables; preparations of stocks, sauces, soups; introduction to kitchen equipment; etc. In the second semester, the students are introduced to stocks, mother sauces, soups, food preservation techniques, cheese and fats, bakery and confectionery, etc. In practical classes, students have to learn to cook foods belonging to Indian cuisines – Punjabi, Mughlai, Awadhi, etc. The third semester introduces the students to the principals of menu planning, food standards, pastry and its types, French, Italian, Mexican and Spanish cuisines. In practical, they learn the basics of bakery & confectionery and French cuisine. By the time they are in the fourth semester, the students start to learn the management aspects of food preparation. They are introduced to kitchen organizations, Garde manger, accompaniments and garnishes, oriental cuisines and diet planning. In practical, they are taught to prepare oriental dishes. In the third year, students undertake an industrial training in a five star hotel. There they get practical exposure to the actual industry. By the time they are in their fourth year, subjects dealing with food and beverage management are introduced. The subject contents deal with kitchen planning, purchasing, storage of food material, food presentation, financial management in kitchens and food production systems. In their last semester, the subject becomes optional and is recommended only for those who are willing to pursue their career as a chef.

(b) Food and Beverage Service: This subject deals with the service of food and beverage. Just like food and beverage production, it is spread over all four years. In the first two years, it is more about the operational aspects and in the last two, it is all about management of food and beverage service. The subject starts with the introduction of food and beverage service industry, organizational hierarchy in the department, service equipment, attributes of food and beverage personnel, menu planning, alcoholic and non-alcoholic beverages, types of service and menus, in-room dining, etc. The management part of this subject in the third and fourth year deals with bar management, facility planning, menu engineering, trend and new concepts, etc. Practical classes also go hand in hand. In the first two years, basics of food and beverage service are taught. These include identification of equipment, laying of table cover, dining etiquettes, menu compilation, service of beverages, etc. In their last semester, the subject becomes optional and is recommended only for those who are willing to pursue their career as a server, connoisseur, barman, etc.

(c) Front Office: This subject is part of accommodations management and introduces the front of the house department of the hotel along with its operations and management aspects. It is not as vast as food and beverage, hence it is taught only in the first two years.  The subject introduces the front office department, hotel organization, guest cycle, front office products and bell desk operations. In the second year, the subject deals with the management part of front office. Topics include Reservations Management, Registration Management, Front Desk Operations, Telephone Operations, Front Office Accounting and Cash Handling. Practical classes also go along with the theory. First year deals with countries, capitals and currencies, accepting or modifying reservations, grooming standards, etc. The second year deals with situation handling, software training, telephone etiquettes, etc. In their last semester, the subject becomes optional and is recommended only for those who are willing to pursue their career as receptionist, bell boys, concierge, etc.


(d) Housekeeping: This subject is a part of the accommodations management and deals with back of the house departments. Similar to front office, the first year deals with operational side of the department. Topics such as Types of Guest Rooms, Departmental Coordination and Functions, Housekeeping Control Desk, Linen, Uniform and Tailor Rooms, etc are taught. The second year deals with the management of the department. Topics on Interior Decorations, Furniture and Equipment, Wall Coverings, Furnishes, etc are taught in the second year. Practical classes also take place along with the theory. In the first year, the students learn the art of bed making, brass polishing, forms and formats relating to the department and personal hygiene. In the second year, they learn about cleaning floors and walls, colour schemes, sewing, etc. In their last semester, the subject becomes optional and is recommended only for those who are willing to pursue their career as a housekeeper, tailor, laundry man, linen in-charge, etc.

Non-core Subjects: Apart from the core subjects mentioned above, there are other subjects as well. These subjects either assist in understanding the core subjects or help in developing the skills and knowledge of the students. These subjects may vary from college to college. Some of these subjects are – Indian Constitutions, Hospitality Communication, Environment and Public Health, Regional and Foreign Languages, Personality Development, Project Report Preparations, Human Resource Development, Marketing of Hospitality Services, Hospitality Law, Entrepreneurship, and Hotel Accounting, etc. However, all these non-core subjects act as supplements to the managerial ability of the candidates.