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B-SC-HOTEL-MANAGEMENT in General at I.K. Gujral Punjab Technical University
Kapurthala, Punjab
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About the Specialization
What is General at I.K. Gujral Punjab Technical University Kapurthala?
This B.Sc Hotel Management program at I.K. Gujral Punjab Technical University focuses on developing skilled professionals for the dynamic hospitality industry. It provides a comprehensive understanding of hotel operations, catering technology, and management principles. With India''''s booming tourism and hospitality sector, there is a significant demand for trained personnel, making this program highly relevant for aspiring hoteliers and restaurateurs.
Who Should Apply?
This program is ideal for fresh 10+2 graduates with a keen interest in hospitality, customer service, and culinary arts, seeking entry into the hotel, restaurant, or travel industries. It also suits individuals passionate about entrepreneurship in the food service or accommodation sectors, offering a strong foundation for managing their own ventures.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths, including roles in hotel management, food & beverage service, front office, housekeeping, and event management. Entry-level salaries typically range from INR 2.5 to 4 LPA, with significant growth trajectories for experienced professionals in leading Indian and international hospitality chains. Professional certifications in culinary arts or specific hotel operations can further enhance career prospects.
Student Success Practices
Foundation Stage
Immersive Practical Skill Development- (Semester 1-2)
Actively participate in all lab sessions, seeking extra practice with tools and techniques taught in Food Production, F&B Service, Front Office, and Housekeeping. Maintain a detailed practical journal for self-reflection and improvement.
Tools & Resources
University''''s training kitchens, Mock hotels and F&B labs, YouTube tutorials on basic hospitality skills
Career Connection
Builds essential hands-on competence and operational proficiency, crucial for successful internships and securing entry-level operational roles in hotels across India.
Effective Communication and Language Proficiency- (Semester 1-2)
Engage in group discussions, presentations, and role-playing exercises to enhance verbal and non-verbal communication. Dedicate effort to learning the foreign language, as it significantly broadens global opportunities within the Indian hospitality sector.
Tools & Resources
Communication labs, Language learning apps (Duolingo, Babbel), Toastmasters International clubs
Career Connection
Essential for seamless guest interaction, effective team coordination, and upward career progression in the customer-centric hospitality industry.
Holistic Academic Engagement- (Semester 1-2)
Attend all lectures, actively engage in class discussions, and form study groups for subjects like Food Science, Nutrition, Hotel Engineering, and Principles of Management. Continuously correlate theoretical knowledge with practical lab work for deeper understanding.
Tools & Resources
University library resources, Academic journals, Industry magazines, Peer learning groups
Career Connection
Provides a strong conceptual and analytical base, enabling better problem-solving, informed decision-making, and critical thinking in future managerial roles.
Intermediate Stage
Maximal Industrial Exposure Training (IET)- (Semester 3)
Approach the mandatory Industrial Exposure Training (HM-213) with seriousness, actively seeking diverse departmental experiences within the hotel. Ask insightful questions, build professional relationships, and document learning thoroughly in a daily log.
Tools & Resources
Industry mentors within the training hotel, Official training logs and feedback forms, Networking events organized by the training establishment
Career Connection
Often leads to valuable pre-placement offers and provides critical real-world experience, significantly enhancing overall employability and industry readiness in India.
Specialized Skill Enhancement and Elective Focus- (Semester 3-5)
Excel in advanced practical subjects like Food Production Operations and F&B Service Operations. Choose Discipline Specific Electives (e.g., Culinary Operations, Bar & Beverage, Event Management) strategically based on career aspirations and dedicate extra effort to these areas.
Tools & Resources
Advanced culinary workshops, Bar tending courses, Event planning software, Industry seminars and certifications
Career Connection
Develops specialized expertise in a niche area, making graduates highly marketable for specific roles in hotels, resorts, event management companies, or food service startups.
Proactive Industry Research and Case Study Analysis- (Semester 3-5)
Regularly read hospitality news, analyze case studies of successful Indian hotel chains, and participate in industry-focused competitions or debates. Develop a strong understanding of the business aspects from Hotel Accountancy and Hotel Law.
Tools & Resources
Hospitality magazines (e.g., Express Food & Hospitality), Online industry portals and business news channels, University alumni network for insights
Career Connection
Fosters a strong business acumen and an understanding of market dynamics, crucial for managerial roles and demonstrates initiative to potential employers in the Indian hospitality sector.
Advanced Stage
Strategic Project and Dissertation Excellence- (Semester 6)
Select a relevant and impactful research topic for the Project Work (HM-308), focusing on an actual problem or innovation in the Indian hospitality sector. Dedicate significant time to rigorous research methodology, data collection, robust analysis, and professional thesis writing.
Tools & Resources
University research guides and academic databases, Statistical software (e.g., SPSS, R), Faculty mentors for guidance and feedback
Career Connection
Showcases advanced critical thinking, problem-solving abilities, and research aptitude, highly valued for management trainee programs, consulting roles, and further academic pursuits.
Intensive Placement Preparation and Networking- (Semester 6)
Utilize the Industry Training & Placement Preparation (HM-312) period for comprehensive mock interviews, professional resume building, and personality development workshops. Actively attend career fairs and connect with HR professionals from leading hospitality brands.
Tools & Resources
University career services and placement cell, LinkedIn for professional networking, Industry conferences and alumni networking events
Career Connection
Directly impacts successful placements in top hotels, resorts, cruise lines, and hospitality companies across India and internationally, securing desired career opportunities.
Entrepreneurial Mindset Development- (Semester 5-6)
For subjects like Entrepreneurship in Hospitality and Strategic Management, think critically about creating value, identifying market gaps, and developing viable business plans specific to the Indian context. Explore innovative service models or product offerings.
Tools & Resources
Business incubators and startup mentorship programs, Government schemes for entrepreneurs (e.g., Startup India), Case studies of successful hospitality startups
Career Connection
Equips graduates with the skills and vision to launch their own hospitality businesses, become intrapreneurs within large organizations, or contribute innovative ideas to the sector.
Program Structure and Curriculum
Eligibility:
- 10+2 with minimum 50% marks in aggregate (45% for SC/ST category) or equivalent qualification from a recognized board/university.
Duration: 3 years (6 semesters)
Credits: 176 Credits
Assessment: Internal: Theory Subjects: 40%, Practical/Lab Subjects: 60%, External: Theory Subjects: 60%, Practical/Lab Subjects: 40%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM-101 | Foundation Course in Food Production I | Core | 3 | Basic Kitchen Organization, Kitchen Tools and Equipment, Basic Cuts of Vegetables, Cooking Methods, Stocks, Soups, Sauces |
| HM-103 | Foundation Course in Food & Beverage Service I | Core | 3 | Types of F&B Operations, Restaurant Organization and Staff, Mise-en-scene & Mise-en-place, Basic Cutlery and Crockery, Menu Knowledge and Planning |
| HM-105 | Foundation Course in Front Office Operations I | Core | 3 | Hotel Classification and Organization, Front Office Functions, Guest Cycle, Reservation Procedures, Reception and Registration |
| HM-107 | Foundation Course in Accommodation Operations I | Core | 3 | Role of Housekeeping, Housekeeping Organization, Cleaning Agents and Equipment, Guest Room Cleaning Procedures, Linen and Laundry Operations |
| HM-109 | Hotel Engineering | Core | 3 | Introduction to Hotel Engineering, Water Management and Plumbing, Electrical Systems, HVAC Systems, Safety and Security Systems |
| HM-111 | Food Science, Nutrition & Health | Core | 3 | Introduction to Food Science, Macronutrients and Micronutrients, Balanced Diet and Meal Planning, Food Contamination and Preservation, Dietary Needs for Specific Groups |
| HM-113 | Communication | Core | 3 | Basics of Communication, Verbal and Non-Verbal Communication, Written Communication (Letters, Emails), Presentation Skills, Interpersonal Communication |
| HM-115 | Foundation Course in Food Production Practical I | Lab | 2 | Basic Knife Skills, Vegetable Cuts Practice, Preparation of Stocks, Simple Soups and Sauces, Cooking Methods Application |
| HM-117 | Foundation Course in Food & Beverage Service Practical I | Lab | 2 | Restaurant Set-up, Handling of Service Equipment, Basic Tray Service, Table Laying, Guest Interaction Practice |
| HM-119 | Foundation Course in Front Office Operations Practical I | Lab | 2 | Handling Reservations, Check-in Procedures, Guest Registration Forms, Front Desk Etiquette, Handling Guest Queries |
| HM-121 | Foundation Course in Accommodation Operations Practical I | Lab | 2 | Room Cleaning Demonstration, Bed Making Techniques, Handling Housekeeping Equipment, Linen Handling, Lost and Found Procedures |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM-102 | Foundation Course in Food Production II | Core | 3 | Egg Cookery, Dairy Products and Cheese, Breakfast Preparations, Basic Breads and Rolls, Regional Indian Cuisine Introduction |
| HM-104 | Foundation Course in Food & Beverage Service II | Core | 3 | Beverage Service Operations, Non-Alcoholic Beverages, Bar Equipment and Glassware, Restaurant Service Styles, Food & Beverage Control Introduction |
| HM-106 | Foundation Course in Front Office Operations II | Core | 3 | Uniformed Services, Bell Desk and Concierge, Guest Services and Handling, Cash Handling and Billing, Night Auditing Basics |
| HM-108 | Foundation Course in Accommodation Operations II | Core | 3 | Public Area Cleaning, Pest Control and Waste Management, Flower Arrangement, Interior Decoration Basics, Safety and Security in Housekeeping |
| HM-110 | Principles of Management | Core | 3 | Introduction to Management, Planning and Decision Making, Organizing and Staffing, Directing and Leading, Controlling and Coordination |
| HM-112 | Hygiene & Sanitation | Core | 3 | Importance of Hygiene in Hospitality, Personal Hygiene, Food Safety and Handling, Kitchen and Equipment Sanitation, Waste Disposal and Pest Management |
| HM-114 | Foreign Language | Core | 3 | Basic Greetings and Introductions, Essential Vocabulary for Hospitality, Simple Conversational Phrases, Cultural Etiquette, Restaurant and Hotel Terminology |
| HM-116 | Foundation Course in Food Production Practical II | Lab | 2 | Preparation of Egg Dishes, Milk and Cheese Preparations, Breakfast Menu Items, Basic Bread Making, Selected Indian Dishes |
| HM-118 | Foundation Course in Food & Beverage Service Practical II | Lab | 2 | Bar Set-up and Operations, Non-Alcoholic Drink Preparation, Napkin Folding Techniques, Different Service Styles Practice, Guest Order Taking and Processing |
| HM-120 | Foundation Course in Front Office Operations Practical II | Lab | 2 | Handling Guest Check-out, Maintaining Guest Folios, Telephone Etiquette, Handling Guest Complaints, Operating PMS Systems (Basic) |
| HM-122 | Foundation Course in Accommodation Operations Practical II | Lab | 2 | Public Area Cleaning Demonstrations, Linen Inventory Management, Guest Room Amenities Setup, Uniform Room Operations, Mini Bar Operations |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM-201 | Food Production Operations I | Core | 3 | Cuisines of India, Meat, Fish & Poultry Cookery, Continental Cuisine, Bakery and Confectionery Basics, Quantity Food Production |
| HM-203 | Food & Beverage Service Operations I | Core | 3 | Alcoholic Beverages (Wines, Spirits), Bar Operations and Management, Restaurant Salesmanship, Banquet and Buffet Service, Specialty Restaurant Concepts |
| HM-205 | Front Office Operations I | Core | 3 | Property Management Systems (PMS), Yield Management, Guest History and Loyalty Programs, Sales and Marketing in Front Office, Handling Challenging Situations |
| HM-207 | Accommodation Operations I | Core | 3 | Housekeeping Planning and Organization, Staffing and Scheduling, Budgeting and Cost Control, Guest Room Maintenance, Safety and Security Procedures |
| HM-209 | Hotel Accountancy | Core | 3 | Introduction to Accounting, Financial Statements (P&L, Balance Sheet), Budgeting and Forecasting, Cost Control in Hotels, Revenue Management Principles |
| HM-211 | Hotel Law | Core | 3 | Indian Contract Act, Consumer Protection Act, Licensing and Regulations for Hotels, Guest Rights and Liabilities, Employee Laws in Hospitality |
| HM-213 | Industrial Exposure Training (IET) | Project | 10 | On-the-job Training in Core Departments, Practical Application of Learned Skills, Understanding Hotel Operations Flow, Industry Networking, Report Writing and Presentation |
| HM-215 | Food Production Operations Practical I | Lab | 2 | Indian Cuisine Preparation (North & South), Continental Main Course Dishes, Meat, Fish, Poultry Preparation, Basic Bakery Products, Garde Manger Techniques |
| HM-217 | Food & Beverage Service Operations Practical I | Lab | 2 | Wine Service and Decanting, Spirit and Cocktail Preparations, Flambé and Gueridon Service, Banquet and Buffet Setup, Special Event Service |
| HM-219 | Front Office Operations Practical I | Lab | 2 | PMS Software Practice, Handling Complex Reservations, Guest Problem Resolution Scenarios, Handling VIP Guests, Telephone Switchboard Operations |
| HM-221 | Accommodation Operations Practical I | Lab | 2 | Inventory Control of Linens, Lost and Found Management, Guest Request Handling, Laundry Operations and Stain Removal, Room Inspection and Reporting |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM-202 | Food Production Operations II | Core | 3 | Oriental Cuisines, Advanced Bakery and Confectionery, Sweets and Desserts, Menu Engineering and Planning, International Food Production Trends |
| HM-204 | Food & Beverage Service Operations II | Core | 3 | F&B Cost Control, Revenue Management in F&B, Staffing and Training in F&B, Customer Relationship Management, Trends in F&B Service |
| HM-206 | Front Office Operations II | Core | 3 | Front Office Departmental Linkages, Guest Feedback and Surveys, Emergency Procedures, Communication with Other Departments, Front Office Performance Metrics |
| HM-208 | Accommodation Operations II | Core | 3 | Horticulture and Landscaping, Contracting Housekeeping Services, Energy Conservation, Uniform and Linen Room Management, Safety and First Aid |
| HM-210 | Human Resource Management | Core | 3 | HR Planning and Recruitment, Training and Development, Performance Appraisal, Compensation and Benefits, Employee Relations and Motivation |
| HM-212 | Environmental Studies | Core | 3 | Ecology and Ecosystems, Environmental Pollution and Control, Sustainable Practices in Hospitality, Waste Management and Recycling, Environmental Impact Assessment |
| HM-214 | Foreign Language II | Core | 3 | Intermediate Grammar and Vocabulary, Role-Playing in Hotel Scenarios, Ordering Food and Drinks, Asking and Giving Directions, Cultural Nuances in Business |
| HM-216 | Food Production Operations Practical II | Lab | 2 | Oriental Dishes Preparation, Advanced Bakery and Pastry, Sweets and Desserts Production, Buffet Display and Presentation, Special Diet Preparations |
| HM-218 | Food & Beverage Service Operations Practical II | Lab | 2 | Mocktail and Cocktail Mixology, Coffee and Tea Service, Wine Pairing with Food, Customer Service Excellence, POS System Operations |
| HM-220 | Front Office Operations Practical II | Lab | 2 | Handling Challenging Guests, Emergency Response Drills, Creating Guest Profiles, Sales Techniques at Front Desk, Interdepartmental Coordination Exercises |
| HM-222 | Accommodation Operations Practical II | Lab | 2 | Horticulture Maintenance, Flower Arrangement Techniques, Guest Room Decor, Lost and Found Procedures, Handling VIP Room Preparations |
