Course Structure Overview
The Hotel Management program at Government Instituite Of Hotel Management Catering Technology And Applied Nuteration is designed to provide students with a comprehensive understanding of the hospitality industry through a blend of theoretical knowledge and practical application. The curriculum spans 8 semesters, each building upon the previous one to ensure a progressive learning experience.
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | HMT-101 | Introduction to Hospitality Industry | 3-0-0-3 | - |
| 1 | HMT-102 | Principles of Management | 3-0-0-3 | - |
| 1 | HMT-103 | Business Communication Skills | 3-0-0-3 | - |
| 1 | HMT-104 | Introduction to Food and Beverage Service | 3-0-0-3 | - |
| 1 | HMT-105 | Basic Economics and Financial Literacy | 3-0-0-3 | - |
| 1 | HMT-106 | Computer Applications in Hospitality | 2-0-2-3 | - |
| 2 | HMT-201 | Hotel Operations Management | 3-0-0-3 | HMT-101, HMT-102 |
| 2 | HMT-202 | Catering and Banquet Management | 3-0-0-3 | HMT-104 |
| 2 | HMT-203 | Human Resource Management in Hospitality | 3-0-0-3 | HMT-102 |
| 2 | HMT-204 | Marketing Principles in Tourism | 3-0-0-3 | HMT-105 |
| 2 | HMT-205 | Financial Accounting for Hospitality | 3-0-0-3 | HMT-105 |
| 2 | HMT-206 | Event Planning and Coordination | 2-0-2-3 | HMT-202 |
| 3 | HMT-301 | Sustainable Hospitality Practices | 3-0-0-3 | HMT-201 |
| 3 | HMT-302 | Digital Marketing in Tourism | 3-0-0-3 | HMT-204 |
| 3 | HMT-303 | Revenue Management Systems | 3-0-0-3 | HMT-205 |
| 3 | HMT-304 | Customer Relationship Management | 3-0-0-3 | HMT-201 |
| 3 | HMT-305 | Food Safety and Quality Control | 3-0-0-3 | HMT-104 |
| 3 | HMT-306 | Strategic Planning in Hospitality | 3-0-0-3 | HMT-201, HMT-203 |
| 4 | HMT-401 | Digital Transformation in Luxury Hotels | 3-0-0-3 | HMT-302 |
| 4 | HMT-402 | Eco-Friendly Accommodation Design | 3-0-0-3 | HMT-301 |
| 4 | HMT-403 | Guest Experience Personalization Using AI | 3-0-0-3 | HMT-304 |
| 4 | HMT-404 | Cultural Tourism Development Strategies | 3-0-0-3 | HMT-301 |
| 4 | HMT-405 | Restaurant Business Model Innovation | 3-0-0-3 | HMT-202 |
| 4 | HMT-406 | Advanced Event Design | 2-0-2-3 | HMT-206 |
| 5 | HMT-501 | Culinary Innovation Techniques | 3-0-0-3 | HMT-104 |
| 5 | HMT-502 | Wine and Beverage Service Management | 3-0-0-3 | HMT-104 |
| 5 | HMT-503 | Eco-Tourism and Conservation | 3-0-0-3 | HMT-301 |
| 5 | HMT-504 | Mobile App Development for Hospitality | 2-0-2-3 | HMT-106 |
| 5 | HMT-505 | Brand Strategy in Tourism | 3-0-0-3 | HMT-204 |
| 5 | HMT-506 | Global Food Trends and Culinary Fusion | 3-0-0-3 | HMT-501 |
| 6 | HMT-601 | Public Policy in Tourism Development | 3-0-0-3 | HMT-301 |
| 6 | HMT-602 | Research Methodology in Hospitality | 3-0-0-3 | - |
| 6 | HMT-603 | Advanced Culinary Arts | 3-0-0-3 | HMT-501 |
| 6 | HMT-604 | Leadership in Hospitality | 3-0-0-3 | HMT-203 |
| 6 | HMT-605 | Case Studies in Hospitality Management | 3-0-0-3 | HMT-401, HMT-402 |
| 6 | HMT-606 | Culinary Tourism and Gastronomy | 3-0-0-3 | HMT-506 |
| 7 | HMT-701 | Mini Project in Hospitality | 2-0-2-4 | HMT-601, HMT-602 |
| 7 | HMT-702 | Advanced Research Project | 3-0-0-5 | HMT-602 |
| 7 | HMT-703 | Internship in Hospitality Industry | 0-0-0-8 | - |
| 8 | HMT-801 | Capstone Project in Hotel Management | 3-0-0-6 | HMT-701, HMT-702 |
| 8 | HMT-802 | Final Year Thesis in Hospitality | 3-0-0-5 | HMT-702 |
Advanced Departmental Elective Courses
These advanced elective courses are designed to provide students with specialized knowledge and skills that align with industry demands and emerging trends in the hospitality sector:
- Culinary Innovation Techniques: This course explores modern culinary techniques, including molecular gastronomy, fusion cooking, and innovative presentation methods. Students learn how to experiment with flavors, textures, and visual elements to create unique dining experiences.
- Wine and Beverage Service Management: Focuses on the art and science of wine service, including tasting techniques, pairing strategies, inventory management, and beverage service protocols. Students gain hands-on experience in cellar management and customer service excellence.
- Eco-Tourism and Conservation: Examines the principles and practices of sustainable tourism development. Students study conservation strategies, environmental impact assessments, and community-based tourism initiatives to promote responsible travel.
- Mobile App Development for Hospitality: Teaches students how to design, develop, and implement mobile applications tailored for hospitality businesses. Topics include user interface design, backend integration, and mobile payment systems.
- Brand Strategy in Tourism: Explores how branding principles are applied in the tourism industry to build strong identities, create memorable experiences, and foster customer loyalty. Students learn about brand positioning, marketing communications, and rebranding strategies.
- Global Food Trends and Culinary Fusion: Analyzes current global food trends and explores how different culinary traditions can be combined to create innovative dishes. Students study cultural influences, ingredient sourcing, and menu development in international contexts.
- Public Policy in Tourism Development: Investigates the role of government policy in shaping tourism growth. Students examine regulatory frameworks, economic impact studies, infrastructure planning, and public-private partnerships that support sustainable tourism development.
- Research Methodology in Hospitality: Provides students with the tools and techniques needed to conduct rigorous research in hospitality management. Topics include data collection methods, statistical analysis, hypothesis testing, and academic writing skills.
- Advanced Culinary Arts: Offers an advanced exploration of culinary arts, focusing on high-end cooking techniques, plating artistry, and creative menu development. Students work closely with professional chefs to refine their skills and prepare for leadership roles in fine dining establishments.
- Leadership in Hospitality: Develops essential leadership skills required for managing teams in hospitality environments. Students learn about team dynamics, conflict resolution, performance management, and change leadership in complex organizational settings.
Project-Based Learning Philosophy
The department strongly believes in project-based learning as a core component of education. This approach encourages students to apply theoretical knowledge to real-world problems through collaborative projects that simulate professional scenarios.
The structure of these projects includes:
- Mini Projects (Semester 7): Students work in teams on smaller-scale projects related to specific aspects of hospitality management. These projects are supervised by faculty members and typically last 6-8 weeks.
- Final-Year Thesis/Capstone Project (Semester 8): Students undertake a comprehensive project that integrates all concepts learned throughout the program. This involves extensive research, data analysis, and presentation of findings to a panel of experts.
Evaluation criteria for these projects include:
- Problem identification and scope definition
- Research methodology and data collection techniques
- Analysis and interpretation of results
- Presentation quality and clarity of communication
- Team collaboration and project management skills
- Innovation and originality of approach
Students are encouraged to select projects that align with their interests and career goals. They work closely with faculty mentors who guide them through the process from initial idea development to final implementation.