Semester-wise syllabus for a BBA in Hospitality Management

 

Semester 1:

Foundations of Hospitality & Business

1. Principles of Management

   - Basics of planning, organizing, and leadership in hospitality. 

2. Introduction to Hospitality Industry 

   - Overview of sectors: hotels, tourism, F&B, events, and cruise lines. 

3. Financial Accounting 

   - Fundamentals of accounting, ledgers, and financial statements. 

4. Business Communication 

   - Effective communication, cross-cultural etiquette, and guest relations. 

5. Food Production & Culinary Basics 

   - Kitchen operations, menu planning, and hygiene standards (HACCP). 

6. Foreign Language Elective (e.g., French/Spanish/Mandarin) 

 

Semester 2:

Core Hospitality Operations 

1. Food & Beverage Management 

   - Restaurant operations, cost control, and beverage management (bar, wine). 

2. Front Office Operations

   - Reservation systems (PMS), check-in/out processes, and guest services. 

3. Principles of Tourism 

   - Travel trends, tour operations, and destination management. 

4. Macroeconomics for Hospitality

   - Global tourism economics, exchange rates, and demand forecasting. 

5. Environmental Studies 

   - Sustainability in hospitality (energy conservation, waste management). 

6. Elective (e.g., Event Planning Basics) 

 

Semester 3:

Advanced Hospitality Services 

1. Housekeeping Management 

   - Linen management, sanitation protocols, and outsourcing strategies. 

2. Hospitality Marketing

   - Branding, digital marketing (OTA platforms), and loyalty programs. 

3. Organizational Behavior

   - Team dynamics, employee motivation, and leadership in hospitality. 

4. Cost Control & Revenue Management 

   - Pricing strategies, yield management, and KPIs (RevPAR, ADR). 

5. Bakery & Patisserie Basics 

   - Techniques in pastry, baking, and dessert presentation. 

6. Elective (e.g., Introduction to Cruise Management) 

 

Semester 4:

Event Management & Legal Aspects

1. Event Planning & Execution

   - Weddings, conferences, and MICE (Meetings, Incentives, Conventions, Exhibitions). 

2. Hospitality Law

   - Contracts, liability, labor laws, and compliance (FDA, safety regulations). 

3. Facility Management 

   - Maintenance of hotels/resorts, HVAC systems, and safety audits. 

4. Human Resource Management 

   - Recruitment, training, and retention in hospitality. 

5. Research Methodology 

   - Data collection and analysis for hospitality trends. 

6. Elective (e.g., Spa & Wellness Management) 

 

Semester 5:

Strategic Hospitality Management

1. Strategic Management in Hospitality

   - SWOT analysis, competitive strategies, and global expansion. 

2. Hospitality Technology

   - PMS (Property Management Systems), CRM tools, and AI in guest services. 

3. Customer Relationship Management (CRM)

   - Personalization, feedback systems, and reputation management (TripAdvisor, Google Reviews). 

4. Entrepreneurship in Hospitality

   - Franchising, boutique hotels, and startup challenges. 

5. Elective (e.g., Luxury Brand Management/Resort Management) 

6. Internship (4–6 weeks in hotels, resorts, or event companies) 

 

Semester 6:

 Capstone & Leadership 

1. Hospitality Leadership 

   - Crisis management, ethical leadership, and diversity in global teams. 

2. Sustainable Tourism Development 

   - Ecotourism, community-based tourism, and ESG frameworks. 

3. Capstone Project 

   - Solve real-world hospitality challenges (e.g., redesigning a hotel’s F&B strategy). 

4. Global Hospitality Trends 

   - Impact of technology (metaverse, chatbots), post-pandemic recovery, and gig economy. 

5. Elective (e.g., Airline & Aviation Management) 

6. Professional Development 

   - Resume building, LinkedIn branding, and interview prep for hospitality roles. 

 

Practical Components 

- Industrial Training: 6-month internship split across semesters (front office, housekeeping, F&B). 

- Simulations: Hotel management software (Opera PMS, Amadeus). 

- Workshops: Barista training, event decor, and guest service role-plays. 

- Certifications: Food Safety (ISO 22000), TABC (beverage service), or CHIA (Certified Hotel Industry Analyst). 

- Industry Visits: Hotels, airports, tourism boards, and culinary institutes.