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B-SC-HOTEL-MANAGEMENT in General at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is General at SRM Institute of Science and Technology Chengalpattu?
This B.Sc. Hotel Management program at SRM Institute of Science and Technology focuses on equipping students with comprehensive knowledge and practical skills essential for the dynamic hospitality and tourism industry in India. It emphasizes operational expertise across all key departments, preparing graduates for diverse roles in hotels, resorts, and related services, addressing the growing demand for skilled professionals in India''''s expanding tourism sector.
Who Should Apply?
This program is ideal for fresh graduates from high school seeking entry into the vibrant hospitality and tourism industry, particularly those passionate about service, culinary arts, or guest relations. It also suits individuals with an aptitude for management and a desire to work in a fast-paced, customer-centric environment. Strong communication skills and a service-oriented mindset are beneficial prerequisites for success.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as hotel managers, F&B executives, front office associates, or culinary professionals. Entry-level salaries typically range from INR 2.5 to 4.5 lakhs annually, with significant growth potential into senior management positions. The curriculum aligns with industry standards, facilitating certifications in areas like food safety and hospitality operations.
Student Success Practices
Foundation Stage
Master Core Operational Skills- (Semester 1-2)
Dedicate significant time to practical sessions in food production, service, and accommodation operations. Actively participate in labs, practice knife skills, service techniques, and front office procedures daily. This foundational hands-on experience is crucial for building a strong base and excelling in industrial training later.
Tools & Resources
Hotel Training Kitchen, Training Restaurant, Guest Room Set-up, Culinary Lab
Career Connection
Strong operational skills are the bedrock for any hospitality professional, directly impacting entry-level job performance and future growth into supervisory roles.
Develop Professional Communication- (Semester 1-2)
Focus on enhancing English communication, including verbal fluency, written reports, and presentation skills. Utilize the Professional English and Soft Skills courses, participate in debates or public speaking events. Effective communication is paramount for guest interaction and career progression in the service industry.
Tools & Resources
Language Lab, Toastmasters Club, Professional English Course Material, Personality Development Workshops
Career Connection
Excellent communication fosters superior guest service, effective teamwork, and confidence during interviews, leading to better career opportunities and client relations.
Engage in Early Industry Exposure- (Semester 1-2)
Seek opportunities for short-term internships or part-time work in local hotels, restaurants, or event management companies during breaks. Even shadowing professionals can provide invaluable real-world context and help identify areas of interest early on, making academic learning more relevant.
Tools & Resources
Local Hotels/Restaurants, Event Management Companies, Career Services Department
Career Connection
Early exposure provides practical insights, helps refine career interests, and builds a professional network, making the mandatory Industrial Exposure Training more fruitful.
Intermediate Stage
Specialize and Deepen Practical Expertise- (Semester 3-4)
Identify your preferred department (e.g., culinary, F&B service, rooms division) and actively seek advanced projects or roles within that area during practicals. Join relevant college clubs (e.g., culinary club, hospitality club) to gain additional exposure and refine specialized skills beyond the curriculum.
Tools & Resources
Specialized Practical Labs, Hospitality Clubs, Departmental Projects
Career Connection
Focused specialization helps you become an expert in a particular field, making you a more attractive candidate for targeted roles and accelerating your growth within that domain.
Build a Professional Network- (Semester 3-4)
Attend guest lectures, industry seminars, and workshops organized by the college. Connect with visiting faculty and industry experts on platforms like LinkedIn. Networking is vital for mentorship, internship opportunities, and understanding current industry trends in India.
Tools & Resources
Industry Guest Lecture Series, Hospitality Conferences, LinkedIn, Alumni Network
Career Connection
A strong network opens doors to internships, mentorships, and exclusive job opportunities, providing valuable insights and accelerating career progression in the competitive Indian market.
Enhance Cross-functional Understanding- (Semester 3-4)
While specializing, ensure a strong grasp of how different hotel departments integrate (e.g., F&B costing with accounts, HR with operations). This holistic view, particularly through subjects like Accountancy for Hospitality and HRM, is critical for future leadership roles and understanding hotel profitability.
Tools & Resources
Case Studies, Cross-departmental Projects, Industry Simulation Software
Career Connection
Understanding interconnected departmental functions is essential for aspiring managers and leaders, enabling effective decision-making and efficient hotel operations.
Advanced Stage
Excel in Industrial Exposure Training (IET)- (Semester 5)
Treat the IET as a 6-month interview. Proactively seek diverse departmental rotations, take initiative, and demonstrate leadership potential. Maintain a detailed logbook, seek feedback from supervisors, and network extensively within the host organization for potential pre-placement offers.
Tools & Resources
IET Logbook, Host Hotel Mentors, Performance Appraisal Forms, Networking Events
Career Connection
Exceptional IET performance often leads to pre-placement offers from top hotels, providing a direct pathway to a successful career launch immediately after graduation.
Develop Managerial and Research Acumen- (Semester 5-6)
Apply concepts from Strategic Management, Financial Management, and Research Methodology to analyze real-world hospitality challenges. For the major project, choose an industry-relevant topic that addresses a current issue or innovation in the Indian hospitality sector, demonstrating critical thinking and problem-solving skills.
Tools & Resources
Research Journals, Industry Reports, Faculty Mentors, Project Software
Career Connection
Demonstrating strong analytical and research skills in your final project enhances your profile for management trainee programs and roles requiring strategic thinking.
Focus on Placement Readiness & Entrepreneurial Skills- (Semester 6)
Actively participate in campus placement drives, refine interview techniques, and prepare a professional resume highlighting IET experiences. For those considering entrepreneurship, leverage the Entrepreneurship Development course to craft a viable business plan, exploring innovative ventures in the Indian hospitality landscape.
Tools & Resources
Career Counseling Cell, Mock Interview Sessions, Resume Building Workshops, Startup Mentors
Career Connection
Being placement-ready ensures successful entry into the industry, while entrepreneurial skills equip you to innovate or establish your own hospitality venture in India''''s growing market.
Program Structure and Curriculum
Eligibility:
- Pass in H.Sc. / CBSE / Equivalent Examination with a minimum aggregate of 50% in the qualifying examination.
Duration: 3 years / 6 semesters
Credits: 145 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21HM101T | Introduction to Hospitality & Tourism | Core | 3 | Global Hospitality Industry, Tourism Concepts and Trends, Hotel Classification Systems, Hospitality Departments Overview, Career Opportunities in Hospitality |
| 21HM102T | Food Production Foundation - I | Core | 2 | Kitchen Organization and Layout, Basic Culinary Terms and Techniques, Knife Cuts and Vegetable Cookery, Stocks, Soups and Sauces, Egg Cookery and Breakfast Preparations |
| 21HM103P | Food Production Practical - I | Lab | 2 | Basic Knife Skills Practice, Preparation of Stocks and Soups, Basic Mother Sauces and Derivatives, Vegetable Cuts and Cookery, Different Egg Preparations |
| 21HM104T | Food & Beverage Service Foundation - I | Core | 2 | Types of Food and Beverage Outlets, Restaurant Organization and Staffing, Table Layout and Cover Setting, Service Methods (Plate, Platter, Gueridon), Menu Knowledge and Attributes |
| 21HM105P | Food & Beverage Service Practical - I | Lab | 2 | Restaurant Set-up and Grooming, Napkin Folds and Tray Handling, Basic Table Service Techniques, Water and Juice Service, Guest Interaction and Etiquette |
| 21HM106T | Accommodation Operations Foundation - I | Core | 2 | Structure of a Hotel and Departments, Front Office Operations and Roles, Housekeeping Areas and Responsibilities, Room Types and Layouts, Guest Cycle and Services |
| 21HM107P | Accommodation Operations Practical - I | Lab | 2 | Reception Procedures and Handling Enquiries, Telephone Etiquette and Operations, Room Cleaning and Daily Service, Bed Making and Linen Handling, Public Area Cleaning and Maintenance |
| 21GE101 | Professional English | Skill Enhancement | 3 | Communication Skills for Professionals, Grammar and Vocabulary Building, Reading Comprehension and Analysis, Listening Skills and Note-taking, Presentation Skills and Group Discussions |
| 21GE102 | Environmental Sciences | Ability Enhancement | 2 | Natural Resources and Their Conservation, Ecosystems and Biodiversity, Environmental Pollution and Control, Global Environmental Issues, Environmental Ethics and Sustainable Development |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21HM201T | Food Production Foundation - II | Core | 2 | Cereals, Pulses, and Legumes Cookery, Meat Identification and Cookery Methods, Fish and Shellfish Cookery, Poultry Cookery and Preparations, Introduction to Bakery and Confectionery |
| 21HM202P | Food Production Practical - II | Lab | 2 | Cereal and Pulse Dishes, Meat Cuts and Preparations, Fish Filleting and Dishes, Poultry Dishes and Garnishes, Basic Breads and Cakes |
| 21HM203T | Food & Beverage Service Foundation - II | Core | 2 | Non-alcoholic Beverages (Tea, Coffee, Juices), Alcoholic Beverages (Wines, Spirits, Beers), Bar Operations and Equipment, Menu Engineering and Planning, Restaurant Management Principles |
| 21HM204P | Food & Beverage Service Practical - II | Lab | 2 | Beverage Service Techniques, Basic Cocktail Preparation, Wine Service Protocols, Banquet Set-up and Service, Buffet Display and Service |
| 21HM205T | Accommodation Operations Foundation - II | Core | 2 | Front Office Management Systems, Reservation Procedures and Handling, Housekeeping Procedures and Standards, Laundry Operations and Processes, Uniform Room and Tailoring |
| 21HM206P | Accommodation Operations Practical - II | Lab | 2 | Reservation Handling and Confirmation, Check-in and Check-out Procedures, Laundry Processing and Dry Cleaning, Guest Room Amenities and Supplies, Safety and Security Protocols |
| 21HM207T | Nutrition & Food Science | Core | 3 | Macronutrients and Micronutrients, Balanced Diet and Dietary Guidelines, Food Spoilage and Preservation, Food Additives and Contaminants, Nutritional Requirements for Different Groups |
| 21GE201 | Indian Constitution | Ability Enhancement | 2 | Preamble and Basic Features, Fundamental Rights and Duties, Directive Principles of State Policy, Union and State Legislature, Judiciary and Local Governance |
| 21GE202 | Soft Skills & Personality Development | Skill Enhancement | 3 | Self-Awareness and Self-Management, Interpersonal Skills and Teamwork, Time Management and Stress Management, Interview Skills and Group Discussions, Professional Etiquette and Grooming |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21HM301T | Food Production Operations - I | Core | 3 | International Cuisines (French, Italian, Chinese), Advanced Meat and Game Cookery, Pastry and Confectionery Techniques, Indian Breads and Regional Indian Cuisine, Convenience Foods and Modern Cookery |
| 21HM302P | Food Production Practical - III | Lab | 3 | Continental and Oriental Dishes, Indian Curries and Gravies, Tandoori and Grilling Preparations, Advanced Pastries and Desserts, Specialty Breads and Dough Work |
| 21HM303T | Food & Beverage Service Operations - I | Core | 3 | Wine and Spirit Knowledge, Sommelier Skills and Service, Bar Management and Mixology, Coffee and Tea Production and Service, Banqueting and Outdoor Catering |
| 21HM304P | Food & Beverage Service Practical - III | Lab | 3 | Wine Tasting and Pairing, Cocktail Crafting and Flair Bartending, Theme Parties and Special Events Set-up, Gueridon Service and Flambé Dishes, Buffet Design and Display |
| 21HM305T | Accommodation Operations - I | Core | 3 | Property Management Systems (PMS), Yield Management and Revenue Management, Housekeeping Controls and Budgeting, Linen Management and Inventory, Interior Decoration and Guest Room Aesthetics |
| 21HM306P | Accommodation Operations Practical - III | Lab | 3 | PMS Operations and Reporting, Front Office Audits and Procedures, Housekeeping Inventory Management, Flower Arrangements and Decoration, Pest Control and Sanitation Practices |
| 21HM307T | Hotel Engineering | Core | 3 | Building Materials and Construction, Plumbing and Drainage Systems, Electrical Systems and Safety, HVAC Systems (Heating, Ventilation, Air Conditioning), Fire Safety and Security Systems |
| 21HM308T | Accountancy for Hospitality Industry | Core | 3 | Basic Accounting Principles, Financial Statements (P&L, Balance Sheet), Budgeting and Forecasting, Cost Control Techniques, Revenue Management and Pricing Strategies |
| 21SE001 | Skill Enhancement Elective - I | Elective | 2 |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21HM401T | Food Production Operations - II | Core | 3 | Garde Manger and Cold Kitchen, Carving Techniques (Ice, Vegetable, Fruit), Buffet Layouts and Presentation, Advanced Saucery and Consommés, Introduction to Molecular Gastronomy |
| 21HM402P | Food Production Practical - IV | Lab | 3 | Cold Meat Platters and Terrines, Canapés and Appetizers, Ice and Vegetable Carving, Advanced Desserts and Petit Fours, Showpiece Preparations |
| 21HM403T | Food & Beverage Service Operations - II | Core | 3 | Catering Management and Types of Catering, Event Planning and Execution, Marketing Food and Beverage, Customer Relationship Management in F&B, F&B Cost Control and Yield Management |
| 21HM404P | Food & Beverage Service Practical - IV | Lab | 3 | Theme Event Planning and Decor, Special Occasion Catering Techniques, Mocktail and Cocktail Competitions, Up-selling and Cross-selling Techniques, Guest Feedback Handling |
| 21HM405T | Accommodation Operations - II | Core | 3 | Rooms Division Management, Guest Relations and Complaint Handling, Energy Conservation in Hotels, Security Management and Emergency Procedures, Hotel Maintenance and Renovation |
| 21HM406P | Accommodation Operations Practical - IV | Lab | 3 | Guest Complaint Resolution, Emergency Preparedness and Response, Preventive Maintenance Schedules, Lost and Found Procedures, Concierge and Bell Desk Services |
| 21HM407T | Human Resource Management in Hospitality | Core | 3 | HR Planning and Job Analysis, Recruitment and Selection Strategies, Training and Development Programs, Performance Appraisal Systems, Employee Relations and Grievance Handling |
| 21HM408T | Management Information System in Hospitality | Core | 3 | Computer Applications in Hotels, Property Management Systems (PMS) Software, Point of Sale (POS) Systems, Back Office Systems and Integration, Data Security and Privacy in Hospitality |
| 21SE002 | Skill Enhancement Elective - II | Elective | 2 |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21HM501T | Facility Planning & Management | Core | 3 | Site Selection and Layout Design, Kitchen and Restaurant Planning, Guest Room and Public Area Design, Waste Management and Sustainability, Safety, Security, and Fire Regulations |
| 21HM502T | Hotel Law | Core | 3 | Contract Law and Consumer Protection Act, Licensing and Legal Compliances, Food Safety and Standards Act (FSSA), Environmental Laws and Regulations, Labour Laws and Industrial Relations |
| 21HM503T | Strategic Management in Hospitality | Core | 3 | Strategic Analysis (SWOT, PESTEL), Competitive Advantage and Positioning, Organizational Structure and Culture, Leadership Styles and Decision Making, Change Management and Innovation |
| 21HM504P | Industrial Exposure Training (IET) | Internship/Training | 16 | On-the-job Training in Various Departments, Practical Skill Development and Application, Exposure to Industry Operations and Standards, Problem Solving and Decision Making in Real Scenarios, Professional Report Writing and Presentation |
| 21PR501 | Project (Minor) / Start-up | Project | 2 | Research Question Formulation, Data Collection Methods, Basic Data Analysis, Project Report Writing, Presentation of Findings |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21HM601T | Hotel Financial Management | Core | 3 | Financial Statement Analysis, Capital Budgeting Decisions, Working Capital Management, Cost of Capital and Risk Analysis, Sources of Finance and Fundraising |
| 21HM602T | Marketing & Sales Management in Hospitality | Core | 3 | Marketing Mix for Hospitality, Market Segmentation and Targeting, Digital Marketing and Social Media, Public Relations and Brand Management, Sales Strategies and Techniques |
| 21HM603T | Entrepreneurship Development | Core | 3 | Entrepreneurial Mindset and Skills, Business Plan Development, Funding Sources and Venture Capital, Legal Aspects of Starting a Business, Marketing for Startups and Innovation |
| 21HM604T | Research Methodology | Core | 3 | Research Design and Types, Data Collection Methods (Qualitative, Quantitative), Sampling Techniques, Data Analysis and Interpretation, Report Writing and Ethical Considerations |
| 21HM605P | Project (Major) / Thesis | Project | 4 | Advanced Research Problem Definition, Literature Review and Hypothesis Formulation, In-depth Data Collection and Analysis, Problem Solving and Innovative Solutions, Thesis Writing and Oral Defense |
| 21OE601 | Open Elective - I | Elective | 3 | |
| 21OE602 | Open Elective - II | Elective | 3 |
