M.Sc. 1st Semester 
Hospitality Management

(Notes are being updated)

UNIT 1: Food & Beverage Management
 

  • Emerging Trends
    1. Fast Food Concerns
    2. Work Force Issues
    3. Diversity
    4. Dietary Concerns 

  • Hazard Analysis and Critical Control Point (HACCP)

 

UNIT 2: Accommodation Management

 

  • Customer Relationship Management
    1. CRM & Hospitality defined
    2. Customer expectations
    3. Service Delivery
    4. Wow factor
    5. Future trends in service delivery 

     

  • Market Segmentation 
     

  • Hospitality Distribution Channels
     

UNIT 3: Managing Environmental Issues

 

  • Features of Environmental Management 

  • Safety Standards in Hotels 

  • Security systems in hotels 

  • Role of technology in managing safety, security and energy conservation 

  • Hazard Identification and Risk Management 

  • Disaster Management 

  • Developing energy conservation programs for hotels

  • Environmental concerns relating to hotel industry 

  • Waste Management 

  • Pollution Control 

  • Water conservation and Rain Water Harvesting 

  • Corporate Social Responsibility
     

UNIT 4: Hospitality Entrepreneurship
 

  • Resort Management 

  • Event Management 

  • Recreation and Entertainment Management 

  • Wellness and Spa Management
     

UNIT 5: Laws & Standards related to Hospitality Business
 

  • Introduction to Laws relating to Hospitality Business

  • Understanding Laws & Procedures
    1. Shops and Establishment Act
    2. Apprentices Act 1961
    3. The Employment Exchange Act, 1959
    4. Cyber Laws – Introduction to information technology law/ cyber space law / privacy rights / current topics in IT Law; on-line access to justice / High Technology Litigation
    5. Indian Contract Act 1872
    6. Licenses and Permits
    7. Food Safety and Standards Authority of India (FSSAI)
    8. Foreign Exchange Regulations

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