JRD Global EDU

Master of Hotel Management

JRD Global EDU
Online

 45,700
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Important information

Typology Master
Methodology Online
Duration 2 Years
Start Different dates available
Online campus Yes
  • Master
  • Online
  • Duration:
    2 Years
  • Start:
    Different dates available
  • Online campus
Description

The curriculum of a master's degree in hotel or hospitality management emphasizes the effective organization and delivery of hospitality-related services. The coursework of these programs generally combines business strategy with hands-on, practical hotel management training. Topics in a hotel management master's degree curriculum include:

Hospitality marketing strategy
Culinary theory and practice
Introduction to hotel operations
Hospitality franchising
Hospitality technologies
Financial analysis in the hospitality industry

Facilities (1)
Where and when
Starts Location
Different dates available
Online
Starts Different dates available
Location
Online

To take into account

· Who is it intended for?

GRADUATE STUDENT

· Qualification

GRADUATE PASSED

Questions & Answers

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What you'll learn on the course

Management
Managing
Business
Front Office
Information System
Basic
IT Management
Housekeeping
Financial
Publications

Teachers and trainers (1)

SNEHA SHARMA
SNEHA SHARMA
COUNSELOR

Course programme

PAPER CODE: 101 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 Unit -3 Planning-Nature, Purpose, types and process. Management by Objectives, Strategies and policies, Decision making. Organizing: concept of organizing and organization. Line and Staff, authority and responsibility, span of Control, Delegation, Decentralization, Organizational structure and design Unit -4 Directing: Communication – process, types, barriers and principles of effective communication, Listening. Motivation – Basic concept & Definition, Theories and practices of motivating people in organizations, Unit – 5 Leadership – Basic Concepts & Definitions, Theories & Styles, Situational Lead, Team building Controlling – basic Concepts & Definitions, Process, Methods & Techniques Co-ordination – Meaning & Techniques Text & References  Chandra Bose/Principles Of Management & Administration, Prentice Hall Of India  Management Theory & Practice C.B.Gupta (CBG) Sultan Chand & Sons  Management Stoner, Freeman & Gilbert Prentice Hall Of India Pvt Ltd.  Management Today : Principles and Practice - Burton, Jene, Tata Mc-Graw-Hill Publishing Co. Ltd.  Management: A global perspective, Weihrich, Heinz and Koontz, Harold, New Delhi: Tata McGraw-Hill Publication Company, 1993. NOTE : The question paper will be set by the external examiners. The external examiner will set 10 questions in all, selecting not more than two questions from each unit. If a case study is included in the question paper then it will carry marks equivalent to one question. The candidates will be required to attempt five questions in all, selecting at least one question from each unit. However, in question paper(s) where any deviation is required, special instructions will be issued by the Chairman, PG Board of Studies in Management. 2 External Marks: 70 Internal Marks: 30 Time : 3 Hrs MASTER OF HOTEL MANAGEMENT (MHM) PAPER CODE: 102 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 Unit – 3 The Hotel Industry: Organization of Hotels, ownership structure: Sole Proprietorship, partnership, Franchisees, Management Contract – concept, their advantages and disadvantages. Unit – 4 Overview of major Hotel Departments: Front Office, House Keeping, Food & Beverage, Marketing, Human Resources, Engineering & Maintenance, Accounting & Finance Inter and Intra Departmental Linkages and Coordination. Unit – 5 Future of Hospitality Industry, Changing trends, issue and challenges Importance of Hospitality industry in India Text & References  Introduction to Hospitality Industry – A Text Book: Bagri SC & Dahiya Ashish, Aman Publications – New Delhi  Introduction to Hospitality, Walker John R. Prentice Hall of India.  An introduction to the hospitality Industry : 4th edition Gerald W. Lattin Attn.  Hospitality Today : Rocco; Andrew Vladimir, Pables E, Attn.  Tourism and the hospitalities Joseph D. Fridgen  Welcome to Hospitality Kye-Sung Chon, Roymond Sparrowe  Hospitality Mgt. Kevin Baker, Jeremy Hayton  Hotels for Tourism Development Dr. Jagmohan Negi  Principles of grading and classification of hotels, tourism restaurant & resorts - Dr. J. Negi NOTE: The question paper will be set by the external examiners. The external examiner will set 10 questions in all, selecting not more than two questions from each unit. If a case study is included in the question paper then it will carry marks equivalent to one question. The candidates will be required to attempt five questions in all, selecting at least one question from each unit. However, in question paper(s) where any deviation is required, special instructions will be issued by the Chairman, PG Board of Studies in Management. 3 External Marks: 70 Internal Marks: 30 Practical : 50 Time: 3 Hrs MASTER OF HOTEL MANAGEMENT (MHM) PAPER CODE: 103 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 Unit- 3 Food & Beverage Service equipments: Introduction, Classification and features. Food & Beverage Service: Introduction, Classification and features. Unit 4 Mise-en-scene and mise-en-place for Restaurant, banquets and room service: –Introduction, Importance, Function, Sections Unit 5 Restaurant – Introduction, types, functioning, order taking and serving food, controlling Text & References:  Text book of Food & Beverage Service By S.N. Bagchi & Anita Sharma – Aman Publication  Food & Beverage Service by Anil sagar & Deepak Gaur- A.P.H. Publishing Corporation  Food & Beverage Service By Vijay Dhawan- Frank Bros. & Co.  Food & Beverage Service Training Manual By Sudhir Andrews – Tata Mc-Graw Hill Publishing Co. Ltd  Food & Beverage Service By Dennis Lillicrap – John Cousins  An Introduction to Food & Beverage Studies by Marzia Magris & Cathy Mccreery- Global Books & Subscription services Practical:  To develop the perfect skills & techniques in the basic operational Activities of food & beverage service of breakfast, lunch & dinner  Familiarization of Restaurant equipments & Table ware  Arrangement of side board  Laying up of table linen & cover  Folding serviettes in various design  Receiving guest & taking orders  Mis-en-place, Mis-en- scene 4  Service of food  Service of Non-Alcoholic beverages  Different types of service procedures NOTE : The question paper will be set by the external examiners. The external examiner will set 10 questions in all, selecting not more than two questions from each unit. If a case study is included in the question paper then it will carry marks equivalent to one question. The candidates will be required to attempt five questions in all, selecting at least one question from each unit. However, in question paper(s) where any deviation is required, special instructions will be issued by the Chairman, PG Board of Studies in Management. 5 External Marks: 70 Internal Marks: 30 Practical : 50 Time: 3 Hrs MASTER OF HOTEL MANAGEMENT (MHM) PAPER CODE: 104 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 Unit- 3 Basic cleaning agent, selection criteria, their uses and control measures. Cleaning- Types, equipments required, maintenance of equipment & storage. Daily, periodic & spring cleaning procedure. Unit – 4 Linen: Concept, types and their sizes and storage Housekeeping supplies and amenities: types, control Cleaning procedure of guest rooms and public area. Room Checklist and its procedure Unit- 5 Lost & Found procedures and records, Safety and security procedures. Accidents prevention procedures, KeysType of keys & Key Control, Hotel Bed: Types of Beds & Mattresses, Turn down Service Practical:  The student should learn by modular system, daily room cleaning routines & variables for check out, stay over & vacant rooms  Setting up of Maid’s cart  Daily cleaning routine of rooms & public area  Weekly cleaning routines  Special cleaning programmes  Public area cleaning  Various types of housekeeping equipments, use, care & maintenance  Bed making  Care & cleaning of different surfaces  Handling & use of cleaning Agents  Guest Room Inspections Text & References: 6  Housekeeping training manual, Andrews, Sudhir, New Delhi : Tata Mcgraw-Hill Publication Company, 1985.  Hotel, Hostel and Hospital housekeeping, Branson, Joan C. and Lennox, Margret, London : ELST, 1988.  Managing Housekeeping operations, Margaret M. Kappa, Aleta Nitschke, Patricia B. Schappert, EI-AH&LA, USA.  HouseKeeping Management, Andrew Sudhir, Tata Mcgraw Hill Publication Text Book  Housekeeping Operations, Oxford Publications  Hotel Housekeeping operation management, S.Raghubalan, G Raghubalan NOTE : The question paper will be set by the external examiners. The external examiner will set 10 questions in all, selecting not more than two questions from each unit. If a case study is included in the question paper then it will carry marks equivalent to one question. The candidates will be required to attempt five questions in all, selecting at least one question from each unit. However, in question paper(s) where any deviation is required, special instructions will be issued by the Chairman, PG Board of Studies in Management. 7 External Marks: 70 Internal Marks: 30 Practical : 50 Time: 3 Hrs MASTER OF HOTEL MANAGEMENT (MHM) PAPER CODE: 105 Front Office Operations Unit- I Introduction to Front Office Layout of the front office, Different section of the front office and their Importance , Qualities of Front Office staff. Unit- II Organisational set-up of Front office Department Hierarchy: Small, Medium and Large Hotels, Job description and Job specification of different front office personnel. Bell Desk and Concierge- importance, functions and activities. Unit- III Basic Information for Front Desk Agents Different types of rooms. Numbering of rooms and food plan, Basis of charging a guest. Tariff and tariff fixation, Terms used at Front Desk. Unit-IV Reservation Sources & Modes of Reservation, Types of Reservation, Systems of Reservation Amendments and cancellations procedures, Group reservation, Overbooking. Modes of Payments- Advantages and Disadvantages Unit-v Registration Pre-registration activities, Methods of registration, Room & rates assignment, Handling registration of Foreigners, Room change procedure. Telephonic etiquettes/ manners, the need for developing the telephone skills Practical: • Appraisal of Front Office Equipments and Furniture (Rack, counter, Bell Desk) • Filling up of Various Performa • Welcoming of Guests • Telephone Handling • Role play: 8 Reservations Arrivals & Departure Luggage handling Message and Mail Handling Paging Text & References:  Front office management in hotel, Chkravarti B.K., CBS publishers and distributers, 1999.  Front office : procedures, social skills, yield and management, Abbott, Peter and Lewry, Sue, New Delhi: Butterworth-Heinemann. Bhatnagar S, K., Front Office Management, Frank Brothers & Co.  Bardi James, Front Office Operations  Front office, Elsevier publications  Principles of hotel front office operations, Baker Sue, Huyton Jeremy, Bradley Pam, London and New York: Continuum, 2000.  Case studies in rooms operations and management, Huyton, Jeremy and Baker, Sue, Melbourne : Hospitality Press, 2001.  Managing Front office operations, Michael L. Kasavana, Richard M. Brooks, Educational Institute of American Hotel & Lodging Association, (EI-AH&LA, USA). NOTE : The question paper will be set by the external examiners. The external examiner will set 10 questions in all, selecting not more than two questions from each unit. If a case study is included in the question paper then it will carry marks equivalent to one question. The candidates will be required to attempt five questions in all, selecting at least one question from each unit. However, in question paper(s) where any deviation is required, special instructions will be issued by the Chairman, PG Board of Studies in Management. 9 External Marks: 70 Internal Marks: 30 Time : 3 Hrs MASTER OF HOTEL MANAGEMENT (MHM) PAPER CODE: 106 Financial & Hotel Accounting Unit – 1 Financial accounting – nature, concept, definition, objectives and functions. Accounting concepts, and conventions. Accounting equation, Rules of Debit and Credit. Classification of accounts and rules of posting. Unit-II Preparation of Journal, Ledger, and trial balance. Preparation of final accounts – income statements and Balance sheet without adjustments. Unit- III Hotel accounting – meaning, functions and significance. Classification of Hotel Departments- Revenue and Non- Revenue producing. Preparation of Hotel ledgers – visitor ledger, city ledger, sales ledger and purchase ledger. Preparation of Hotel financial statements. Unit –IV Uniform system of accounting – concept, meaning, advantages and disadvantages. Various types of schedules – rooms, F&B telephone, assets, expenditure. Unit – V Internal Control Definition & Objective of Internal Control, Characteristics of Internal Control, Implementation & Review of Internal Control Text & References  Juneja, Chawla & Saksena – Double Entry Book Keeping – Kalyani Publications.  Maheshwari & Maheshwari – An Introduction To Accountancy 5th – Vikas Publishing House.  Bhattacharya/financial Accounting for business Managers, Prentice Hall of India.  R.L. Gupta – Advanced – Sultan Chand & Sons.  S.N. Maheshwari – Principals of management accounting – XI Edition – Sultan Chand & Sons.  Khan & Jain, Financial Accounting. NOTE : The question paper will be set by the external examiners. The external examiner will set 10 questions in all, selecting not more than two questions from each unit. If a case study is included in the question paper then it will carry marks equivalent to one question. The candidates will be required to attempt five questions in all, selecting at least one question from each unit. However, in question paper(s) where any deviation is required, special instructions will be issued by the Chairman, PG Board of Studies in Management. 10 External Marks: 70 Internal Marks: 30 Time : 3 Hrs MASTER OF HOTEL MANAGEMENT (MHM) PAPER CODE: 107 Computer & Information System Management Unit-1 Meaning & Role of MIS Concept and definitions of MIS, Role of MIS, Characteristics of MIS, Limitations of MIS, MIS & Computer, MIS & User Unit- 2 MIS for Strategic Advantage, Information system for strategic advantage, Strategic role for information system, breaking business barriers, reengineering business process, Unit- 3 Introduction to Computers Introduction to Computer: Components, Classification, Organization, Capabilities Characteristics & Limitations, Operating System, Application of Computer in Business, Unit- 4 Introduction to Internet Introduction to Internet and WWW: Introduction, Evolution, Benefits, Application, Working, Hardware and Software requirements, Internet Service Provider, Nature of Internet Accounts, World Wide Web, Web Browser, Internet Protocol Addresses, URL, DNS, Search Engines. Unit- 5 HTML Introduction to HTML: Build a simple HTML document, tables, frames, links, adding multimedia documents, home page Text & References  Management information system, Lucey T., New Delhi : BPB Publication, 1997.  Management information systems : managing information technology in the e-business enterprise, Obrien, james A., New Delhi : Tata McGrawHill Publication Company, 2002.  Maging Computers in the Hospitality Industry, Michael l. Kasavana, John J. Cahill, EI-AH&LA, USA. NOTE : The question paper will be set by the external examiners. The external examiner will set 10 questions in all, selecting not more than two questions from each unit. If a case study is included in the question paper then it will carry marks equivalent to one question. The candidates will be required to attempt five questions in all, selecting at least one question from each unit. However, in question paper(s) where any deviation is required, special instructions will be issued by the Chairman, PG Board of Studies in Management.