Curriculum Overview
The Hospitality Management program at Itm Skills University Navi Mumbai is structured to provide a comprehensive educational experience that combines theoretical knowledge with practical application. The curriculum is divided into eight semesters, each building upon the previous one to ensure students develop a robust foundation in hospitality principles and practices.
Course Structure Table
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | HOS101 | Introduction to Hospitality Industry | 3-0-0-3 | None |
| 1 | HOS102 | Business Communication | 3-0-0-3 | None |
| 1 | HOS103 | Psychology of Customer Service | 3-0-0-3 | None |
| 1 | HOS104 | Fundamentals of Tourism | 3-0-0-3 | None |
| 1 | SCI101 | Introduction to Biology | 3-0-0-3 | None |
| 1 | SCI102 | Mathematics for Hospitality | 3-0-0-3 | None |
| 2 | HOS201 | Hotel Operations Management | 3-0-0-3 | HOS101 |
| 2 | HOS202 | Food and Beverage Service | 3-0-0-3 | HOS101 |
| 2 | HOS203 | Event Planning Principles | 3-0-0-3 | HOS101 |
| 2 | HOS204 | Revenue Optimization | 3-0-0-3 | HOS101 |
| 2 | SCI201 | Introduction to Chemistry | 3-0-0-3 | SCI101 |
| 2 | SCI202 | Statistics for Hospitality | 3-0-0-3 | SCI102 |
| 3 | HOS301 | Culinary Arts and Techniques | 3-0-0-3 | HOS202 |
| 3 | HOS302 | Resort Management | 3-0-0-3 | HOS201 |
| 3 | HOS303 | Travel and Tourism | 3-0-0-3 | HOS104 |
| 3 | HOS304 | Event Design | 3-0-0-3 | HOS203 |
| 3 | DEPT301 | Advanced Hotel Operations | 3-0-0-3 | HOS201 |
| 3 | DEPT302 | Sustainable Tourism Practices | 3-0-0-3 | HOS104 |
| 4 | HOS401 | Restaurant Management | 3-0-0-3 | HOS301 |
| 4 | HOS402 | Guest Experience Design | 3-0-0-3 | HOS201 |
| 4 | HOS403 | Digital Hospitality Marketing | 3-0-0-3 | HOS204 |
| 4 | HOS404 | International Hospitality Trends | 3-0-0-3 | HOS303 |
| 4 | DEPT401 | Research Methodology in Hospitality | 3-0-0-3 | HOS204 |
| 4 | DEPT402 | Cultural Awareness in Tourism | 3-0-0-3 | HOS303 |
| 5 | HOS501 | Culinary Innovation and Fusion Cuisine | 3-0-0-3 | HOS301 |
| 5 | HOS502 | Eco-Friendly Resort Operations | 3-0-0-3 | HOS302 |
| 5 | HOS503 | Event Marketing and Sponsorship | 3-0-0-3 | HOS403 |
| 5 | HOS504 | Tourism Policy and Regulation | 3-0-0-3 | HOS303 |
| 5 | DEPT501 | Entrepreneurship in Hospitality | 3-0-0-3 | HOS402 |
| 5 | DEPT502 | Global Hospitality Case Studies | 3-0-0-3 | HOS401 |
| 6 | HOS601 | Advanced Revenue Management | 3-0-0-3 | HOS404 |
| 6 | HOS602 | Sustainable Event Planning | 3-0-0-3 | HOS503 |
| 6 | HOS603 | Cultural Tourism Development | 3-0-0-3 | HOS504 |
| 6 | HOS604 | Digital Innovation in Hospitality | 3-0-0-3 | HOS403 |
| 6 | DEPT601 | Strategic Leadership in Hospitality | 3-0-0-3 | HOS502 |
| 6 | DEPT602 | Research Project | 0-0-0-6 | HOS501 |
| 7 | HOS701 | Capstone Project in Hospitality Management | 0-0-0-12 | DEPT602 |
| 7 | HOS702 | Industry Internship | 0-0-0-6 | HOS604 |
| 7 | HOS703 | Final Thesis | 0-0-0-6 | DEPT602 |
| 8 | HOS801 | Advanced Capstone Presentation | 0-0-0-6 | HOS701 |
| 8 | HOS802 | Industry Final Project | 0-0-0-6 | HOS702 |
| 8 | HOS803 | Graduation Seminar | 0-0-0-3 | HOS703 |
Detailed Departmental Elective Courses
The program includes several advanced departmental elective courses designed to deepen students’ expertise in specific areas of hospitality. These courses are taught by experienced faculty members and offer practical insights into real-world applications.
Culinary Innovation and Fusion Cuisine (HOS501)
This course explores the art of blending culinary traditions from different cultures to create innovative fusion dishes. Students learn about flavor profiles, ingredient pairing, and presentation techniques while gaining hands-on experience in kitchen environments. The course emphasizes creativity, experimentation, and cultural appreciation through practical workshops led by renowned chefs.
Eco-Friendly Resort Operations (HOS502)
This course focuses on sustainable practices within resort environments, including energy efficiency, waste management, water conservation, and green building design. Students examine case studies of eco-lodges and learn how to implement environmentally responsible policies that enhance guest satisfaction while minimizing ecological impact.
Event Marketing and Sponsorship (HOS503)
This elective teaches students how to plan and execute successful events by understanding sponsorship strategies, brand partnerships, media engagement, and audience targeting. Students work on real campaigns with industry partners, learning how to manage budgets, coordinate logistics, and measure event success through KPIs.
Tourism Policy and Regulation (HOS504)
This course examines the regulatory frameworks governing tourism development at local, national, and international levels. Students study policy implications, legal compliance requirements, and ethical considerations in tourism planning. Case studies from various countries provide insights into effective governance and sustainable tourism practices.
Entrepreneurship in Hospitality (DEPT501)
This course empowers students to think like entrepreneurs by introducing them to business planning, financial modeling, risk assessment, and startup funding strategies. Through mentorship programs and pitch competitions, students develop their own business ideas and learn how to secure investment for hospitality ventures.
Global Hospitality Case Studies (DEPT502)
This course presents in-depth analyses of successful and unsuccessful hospitality businesses worldwide, focusing on leadership decisions, market adaptation strategies, and organizational challenges. Students engage in group discussions and presentations that enhance their analytical and critical thinking skills.
Project-Based Learning Philosophy
The program strongly emphasizes project-based learning as a means to bridge the gap between theory and practice. From early semesters, students are assigned mini-projects that challenge them to apply classroom knowledge in real-world scenarios. These projects often involve collaboration with industry partners, requiring students to work under tight deadlines while managing resources and communicating effectively with stakeholders.
Mini-Projects Structure
Mini-projects begin in the second semester and continue throughout the program. Each project is assigned a specific theme related to hospitality operations or innovation. Students form teams of 4-6 individuals, each member taking on defined roles such as project manager, researcher, designer, or presenter. Projects are evaluated based on deliverables, presentation quality, team collaboration, and peer feedback.
Final-Year Capstone Project
The capstone project is the culmination of the student’s academic journey, requiring them to identify a real-world problem in the hospitality industry and propose a comprehensive solution. Students work closely with faculty mentors who guide them through research, analysis, and implementation phases. The final presentation includes a written report, visual aids, and a live demonstration of their proposed solution.
Project Selection and Mentorship
Students select their capstone projects based on personal interest and alignment with industry needs. Faculty mentors are assigned based on expertise in relevant fields, ensuring that students receive guidance tailored to their project goals. Regular meetings with mentors provide ongoing support and feedback throughout the project lifecycle.