Tourism and Hospitality Management

1. Core Subjects

• Introduction to Hospitality Management: Overview of the hospitality industry, including the structure of hotels, resorts, and other service-oriented businesses.
• Catering and Food Service Management: Fundamentals of managing a catering service, menu planning, kitchen operations, and food production techniques.
• Food and Beverage Management: Study of the food and beverage sector in hotels, including purchasing, cost control, and inventory management.
• Housekeeping Management: Best practices for managing the housekeeping department, including cleaning protocols, room service, and guest satisfaction.
• Hotel Operations: Day-to-day management of hotel operations, such as front office, guest services, and revenue management.
• Event Planning and Banquet Management: Organizing and coordinating events, banquets, conferences, and weddings, including catering arrangements and logistics.

2. Specialized Subjects

• Culinary Arts: Detailed study of cooking techniques, food presentation, and working in a professional kitchen.
• Hotel Marketing and Sales: Strategies for marketing and selling hotel services, including pricing, branding, and online marketing.
• Customer Service and Communication: Emphasis on interpersonal skills, guest relations, and effective communication in a service environment.
• Food Safety and Hygiene: Understanding food safety standards, sanitation practices, and the importance of maintaining hygiene in food production.
• Sustainable Hospitality: Sustainable practices in hospitality, including eco-friendly hotel management and reducing the environmental impact of catering services.

3. Practical Training

• Internships and Work Placements: Practical exposure in hotels, restaurants, or catering services. This helps students gain hands-on experience in real-world operations.
• Practical Cooking Classes: Students practice cooking techniques, food preparation, and plating under the guidance of professional chefs.
• Simulated Hotel and Restaurant Operations: Role-playing exercises and simulations of hotel and catering operations, where students can act as managers, chefs, and service staff.

4. Business and Management Skills

• Financial Management and Budgeting: Learning how to manage hotel finances, set budgets, and ensure profitability in hotel and catering operations.
• Human Resource Management: Developing skills in managing hotel and catering staff, including recruitment, training, and leadership.
• Legal and Ethical Issues in Hospitality: Understanding legal responsibilities, including contracts, liability, and health and safety regulations in the hospitality sector.

5. Elective Subjects (Optional)

• Wine and Beverage Studies: Detailed study of wines, cocktails, and beverages, including their service and pairing with food.
• Advanced Catering Techniques: Specialized topics like pastry arts, international cuisines, and advanced food preparation techniques.
• Luxury Hotel and Resort Management: Focus on managing high-end hotels and resorts, emphasizing luxury service and unique guest experiences.

6. Assessment Methods

• Exams and Quizzes: Written exams testing knowledge on theories, principles, and industry practices.
• Practical Assessments: Performance-based evaluations during internships, workshops, or simulated operations.
• Group Projects: Collaborative assignments to design and implement marketing strategies, event plans, or business proposals.
• Case Studies: Analysis of real-life case studies to solve industry-specific problems or challenges.

7. Industry Exposure

• Guest Lectures and Seminars: Interaction with industry professionals, such as hotel managers, chefs, and caterers, who share their experiences and insights.
• Site Visits: Field trips to hotels, restaurants, or catering events to observe and understand real-world applications of learned skills.