Hotel Management
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What is Hotel management
An aspect of the hospitality sector called hotel management is controlling a hotel location’s operations. As a hotel manager, you can oversee the operations of a motel, resort, or another business that offers lodging and additional services to visitors.
The general manager of a hotel, who acts as the property’s chief executive, is frequently referred to by the title “hotel manager.” The manager’s responsibilities are determined by the size of the hotel, its function, and the owners’ expectations. Department heads at a hotel provide assistance to the general manager by managing their own staff and reporting on the primary duties.
The front office or front desk, reservations, housekeeping, revenue, sales and marketing, events and catering, finance, food and beverage, security, human resources, and engineering are a few of the most typical departments of a big hotel. Working in any of these facets of the industry is possible for someone pursuing a career in hotel management. Housekeeping, guest services, engineering, food and beverage, accounts, and sales and marketing are possible departments in a smaller hotel.
Eligibility for Hotel Management
Passing class 10 and 12 exams with a minimum aggregate score of 50% is required for admission to the hotel management programme. In some cases, having a diploma or certification in hotel management makes you eligible for hotel management after the 12th grade.
Admission to h
otel management certificate and diploma programmes is typically based on merit or on a first come, first served basis. The merit of class 10 and class 12 determines BHM Admission 2022 and the majority of bachelor-level hotel management courses.- For Hotel Management Admission 2022, top hotel management colleges hold entrance exams. The final hotel management admission is based on entrance exam results, group discussion performance, and personal interview rounds.
- Government Hotel Management Colleges accept NCHMCT JEE 2022 scores, which will be administered in April 2022 (tentatively); private Hotel Management Colleges administer their own admission exams.
- The registration process for top hotel management colleges is expected to begin in April 2022.
Hotel Management Courses Sectors
There are numerous hotel management courses available, but we have compiled a list of the best hotel management courses for all aspiring students. Students who want to work in hotel management must be familiar with these terms.
Hotel Management Course Subjects
In various Hotel Management Courses, the subject combinations are a little bit diverse. Diploma courses don’t delve farther into the curriculum, but bachelor’s and master’s level courses in hotel management do. Students must be aware of the level of study they desire for the subject and the type of career they hope to pursue.
BHM Syllabus
Sector | What is it About? |
Fast Food Joint Management | Students have the chance to run a profitable fast-food business or chain of restaurants with the right managerial abilities, financial skills, and industry knowledge. |
Cruise Ship Hotel Management | Students must work under the supervision of other chefs working on cruise ships for 5-7 years in order to gain experience. Many chefs aspire to pursue this career because it is one of the most sought-after employment roles. The benefits of this employment include getting to travel and meet new people. |
Airline Catering and Cabin Services | Cooks are employed by airlines to prepare meals during lengthy flights. Although the cook is unprepared for travel, many hotel management graduates find it to be a suitable career choice. Together with the presentation, the service is crucial. |
Catering Departments in Railway, Ministerial Conventions, Armed Forces. | It's always a joy to feed gazetted officers and senior ministers. Organizing such sizable events and serving these prominent people gives one a sense of satisfaction. |
Others: Hospital Catering, Hospitality Services in the Navy,Insurance Houses and Catering Departments in Banks | -- |
The BHM curriculum includes courses in food safety, facility design, hotel accounting, nutrition, and other topics. The BHM course lasts three years on average, divided into six semesters, but only a few institutions and universities offer it as a four-year curriculum. The course’s semester-by-semester syllabus may be found below:
Semester 3 | Semester 4 |
Food Production Operations | Human Resource Management |
Front Office Operations | Management in Tourism |
Food and Beverage Operations | Industrial Training |
Accommodation Operations | Communication Skills in English |
Food Safety and Quality | - |
Research Methodology | - |
Hotel Accountancy | - |
Food and Beverage Control | - |
Semester 1 | Semester 2 |
Hotel Engineering | Communication |
Foundation Course in Food Production-I | Accountancy |
Foundation Course in Front Office-I | Nutrition |
Foundation Course in Food and Beverage Service-I | Foundation Course in Tourism |
Application of Computers | Foundation Course in Food Production-II |
Principles of Food Science | Foundation Course in Front Office-II |
Foundation Course in Accommodation Operations-I | Foundation Course in Food and Beverage Service-II |
- | Foundation Course in Accommodation Operations-II |
Semester 5 and Semester 6 | |
Facility Planning | |
Food and Beverage Management | |
Front Office Management | |
Accommodation Management | |
Advanced Food Operations Management | |
Strategic Management | |
Advanced Food and Beverage Operations | |
Financial Management | |
Research Project | |
Guest Lectures |
Diploma in Hotel Management Syllabus
Semester 1 | Semester 2 |
Language I | Language I |
Language II | Language II |
Front office operation | Accommodation operation |
Basic food production | Basic food production |
Basic food and beverage service | Basic food and beverage service |
Nutrition food science | Health and hygiene |
Accommodation practical I | Basic food production practicals I |
Language I | Language I |
Semester 3 | Semester 4 |
Food and beverage management | Quantity food production |
Quality food production | Beverage operations practical |
Beverage operations | Front office operation practical |
Principles of management | Accommodation operation practical II |
Principles of Accounting | Hotel maintenance practical |
Hotel maintenance | Industrial exposure training |
Environmental studies | - |
Semester 5 | Semester 6 |
Advanced food production | Advance food production |
Advance beverage services | Research Methodology |
Front office management | Marketing sales management |
Facility planning | Applications of computer |
Hotel law | Applications of computer practical |
Hotel financial management | Project |
Interdisciplinary | - |
MBA in Hotel Management Syllabus
Most management institutes teach the same things in general. The following provides a general overview of the MBA Hotel Management Syllabus per semester:
Semester 1 | Semester 2 |
Management Principles and Practices | Human Resource Management |
Organizational Behaviours | Marketing Management |
Accommodation Management-I | Accommodation Management-II |
Food & Beverage Management-I | Food & Beverage Management-II |
Food Science, Nutrition & Dietetics Management | French |
Communication and Soft Skills | Workshop on Executive Management |
Semester 3 | Semester 4 |
Applied Operations Research | Strategic Management |
Financial Management | MIS |
Facilities Design & Management | Practical in Management Information Systems |
Hospitality Law | Final Research Project |
Hospitality Marketing & Sales | Industrial Exposure Training |
Fundamentals of Tourism & Tourism Products | - |
BHMCT Syllabus
The eight semesters make up the Bachelor of Hotel Management and Catering Technology (BHMCT) syllabus. The academic year is divided into two semesters. A number of theory tests, assignments, and practical work are part of the course programme. Various universities have different weightings for both theoretical and practical papers. For all institutions and universities offering BHMCT, the course outline and syllabus are essentially the same. A tabular list of the subjects covered, along with a brief summary of each, is provided below.
Name of the course | Topics covered | Description |
Food Production | Professional cookery, organization structure, commodities used, food pre-preparation | Introduction to the basics of kitchen tool usage. |
Food and Beverage Service | Various aspects related to the industry and equipment | Technical skills required for the services. |
Housekeeping Operations | Housekeeping departments, cleaning equipment, etc. | Basic knowledge of housekeeping skills. |
Front Office Operations | Room tariffs, telephone etiquette, etc. | Handling the front desk effectively. |
Catering Science | Hygiene, food microbiology, protecting food, personal hygiene, etc. | The understanding of the importance of hygiene and food handling. |
Communication Fundamentals | The communication process, communication barriers, listening, etc. | Improving the communication and oral skills of the students. |
Accommodation Operations | Contract cleaning, controlling pests, textiles, laundry management, etc. | Learning cost control and establishing profitability. |
Computer Fundamentals | Computer fundamentals, WINDOWS, MS WORD, MS EXCEL, POWERPOINT presentation, etc. | To enable the students to learn basic computer skills and incorporate them into their daily work. |
Basic Accounting | Accounting, subsidiary books, cash books, accounting principles, etc. | To understand the concepts of accounting and include them in hotel management. |
Principles of Management | Management thought, planning and decision making, organizing and staffing, leadership, communication, etc. | Learning the concepts of management. |
Hotel Accountancy | Introduction to a joint-stock company, company final accounts, allowances and visitors paid out, guest billing, etc. | Knowledge about the books maintained at the hotels, day-to-day final transactions, and record keeping. |
Human Resource Management | Introduction, human resource planning, HR department, wage and salary administration, grievances and discipline and labor management, etc. | Developing positive behavior at work. |
Travel and Tourism | Tourism phenomenon, constituents of the tourism industry, infrastructure and types of tourism, the impact of tourism, tourism organization, etc. | Establish a link between the travel industry and tourism. |