Course Structure and Curriculum Overview
The Front Office program is structured over 8 semesters, with a carefully curated mix of core courses, departmental electives, science electives, and laboratory subjects designed to provide students with a comprehensive understanding of the field.
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Pre-requisites |
|---|---|---|---|---|
| I | FO-101 | Introduction to Hospitality Management | 3-0-0-3 | - |
| I | FO-102 | Business Communication | 3-0-0-3 | - |
| I | FO-103 | Computer Fundamentals | 2-0-2-3 | - |
| I | FO-104 | Human Psychology | 3-0-0-3 | - |
| I | FO-105 | Introduction to Hotel Operations | 3-0-0-3 | - |
| I | FO-106 | English for Hospitality | 2-0-0-2 | - |
| II | FO-201 | Hotel Operations and Management | 3-0-0-3 | FO-105 |
| II | FO-202 | Revenue Management | 3-0-0-3 | - |
| II | FO-203 | Customer Relationship Management | 3-0-0-3 | - |
| II | FO-204 | Data Analysis for Hospitality | 2-0-2-3 | FO-103 |
| II | FO-205 | Hotel Accounting and Finance | 3-0-0-3 | - |
| III | FO-301 | Advanced Front Office Systems | 3-0-0-3 | FO-201 |
| III | FO-302 | Digital Marketing in Hospitality | 3-0-0-3 | FO-203 |
| III | FO-303 | Service Innovation | 3-0-0-3 | - |
| III | FO-304 | Hotel Safety and Security | 3-0-0-3 | - |
| III | FO-305 | Event Management | 3-0-0-3 | - |
| IV | FO-401 | AI and Automation in Hospitality | 3-0-0-3 | FO-301 |
| IV | FO-402 | Sustainable Tourism Practices | 3-0-0-3 | - |
| IV | FO-403 | Leadership in Hospitality | 3-0-0-3 | - |
| IV | FO-404 | Global Hospitality Trends | 3-0-0-3 | - |
| IV | FO-405 | Entrepreneurship in Hospitality | 2-0-2-3 | - |
| V | FO-501 | Advanced Revenue Optimization Strategies | 3-0-0-3 | FO-202 |
| V | FO-502 | Customer Experience Design | 3-0-0-3 | FO-303 |
| V | FO-503 | Technology in Front Office | 3-0-0-3 | FO-401 |
| V | FO-504 | International Hospitality Practices | 3-0-0-3 | - |
| V | FO-505 | Research Methodology in Hospitality | 2-0-2-3 | - |
| VI | FO-601 | Capstone Project | 4-0-0-4 | FO-501, FO-502 |
| VI | FO-602 | Industry Internship | 3-0-0-3 | - |
| VI | FO-603 | Leadership and Team Management | 3-0-0-3 | - |
| VII | FO-701 | Specialized Elective I | 3-0-0-3 | - |
| VII | FO-702 | Specialized Elective II | 3-0-0-3 | - |
| VII | FO-703 | Specialized Elective III | 3-0-0-3 | - |
| VIII | FO-801 | Thesis or Research Project | 6-0-0-6 | FO-505 |
| VIII | FO-802 | Professional Development Workshop | 2-0-0-2 | - |
Advanced Departmental Elective Courses
AI and Automation in Hospitality: This course explores the application of artificial intelligence, machine learning, and automation technologies to enhance guest experiences and operational efficiency. Students learn how to implement smart systems, analyze big data, and develop AI-driven solutions for common challenges in hotel operations.
Sustainable Tourism Practices: The focus is on integrating sustainability principles into tourism management. Topics include green building practices, waste reduction strategies, carbon footprint analysis, eco-friendly marketing, and sustainable supply chain management.
Revenue Optimization Strategies: This course covers advanced techniques for maximizing hotel revenues through dynamic pricing models, yield optimization, demand forecasting, and customer segmentation strategies.
Digital Marketing in Hospitality: Students gain insights into leveraging digital platforms, social media marketing, online travel agencies (OTAs), SEO, content creation, and email marketing to attract and retain customers.
Customer Experience Design: Emphasizes the design and implementation of seamless, memorable guest experiences. The course covers service design principles, feedback mechanisms, emotion mapping, and user experience research.
Event Management: Focuses on planning, organizing, and executing successful events within hospitality environments. Covers event logistics, budgeting, vendor coordination, risk management, and customer satisfaction strategies.
Hotel Operations Excellence: Aims to streamline daily operations through quality control, staff training, performance metrics, and continuous improvement initiatives. Students learn best practices for maintaining high standards of service delivery.
Cross-Cultural Communication in Hospitality: Addresses the challenges and opportunities of serving diverse clientele. Topics include cultural sensitivity, language skills, international hospitality practices, and global tourism trends.
Leadership and Team Management: Develops leadership capabilities necessary for managing teams in fast-paced hospitality environments. Includes team building, conflict resolution, motivation techniques, and strategic planning.
Innovation and Entrepreneurship in Hospitality: Encourages entrepreneurial thinking and innovation within the hospitality sector. Students learn about startup funding, business model development, innovation management, and creating new ventures in the industry.
Project-Based Learning Philosophy
The department believes that project-based learning is essential for developing practical skills and real-world problem-solving abilities. The curriculum includes both mini-projects and a final-year thesis or capstone project.
Mini-Projects: Students work on smaller-scale projects throughout their academic journey, typically involving simulations of real-world scenarios. These projects help students apply theoretical concepts in practical settings.
Final-Year Thesis/Capstone Project: The capstone project is a comprehensive endeavor that allows students to address a current challenge in the hospitality industry. Projects are selected based on student interests and industry relevance, with faculty mentors guiding the research process.
Students select their projects through a structured process involving interest surveys, mentor availability, and alignment with industry needs. Faculty mentors are chosen based on their expertise and previous contributions to relevant fields.