MASTER OF HOTEL MANAGEMENT

Syllabus

PRINCIPLES OF MANAGEMENT
Unit-1 Management concept and nature; science or art, process & functions;
management levels, managerial skills & managerial roles. Management
and Society
Unit- 2 Role of Manager – Management as a profession, Professional Manager &
his tasks, Managerial Skills – Roles & Levels, Managerial ethics &
organizations culture, Management process, External & internal , Factors that affect Management.

FUNDAMENTALS OF HOSPITALITY BUSINESS
Unit – 1 Hospitality- Introduction, concept, development over the ages in context
of Indian and international hospitality
Unit – 2 Tourism: Introduction, concept, definition, types and characteristics Relation of hospitality industry with Tourism.

Food & Beverage Services - I
Unit – 1 F&B Services: –Introduction, Importance, Function, Sections
Classification of catering establishment- commercial and non commercial
Unit- 2 Departmental Organization & Staffing – Organization Structure of F&B
Services in different types of Hotels.
Job Descriptions and Job specifications of different F&B service positions, attributes of F&B personnel.

Housekeeping Management - I
Unit -1 Housekeeping – The concept, its aims and importance and its scope in Lodging Industry. Personality traits of housekeeping personnel .
Organization of Housekeeping Department of different type of Hotels,
Unit – 2 Duties and responsibilities of the housekeeping personnel.
Layout of the housekeeping department.
Sections of Housekeeping department- Importance and their functions. Intra- & Inter-departmental coordination