MSc Hotel Management

for – MSc Hotel Management

+ 2 Years PG Diploma In Hotel Management (Free)

Enroll now for best MSc Hotel Management Course with #BNG

  • Duration : 2 Years

  • Eligibility : 10+2+3 (any Stream)

  • Course fee : INR 1,60,000/-*

*installment facility available for MSc Hotel Management.

Course Details of MSc Hotel Management.

Course Contents of MSc Hotel Management


Year 1 – 1st Year of MSc Hotel Management


Subjects to Study with PG Diploma Subjects. and MSc Hotel Management


1 – Advanced Front Office Management – Full Marks – 100

INTRODUCTION OF BASIC PRINCIPLES: The Hotel Industry Introduction – Different type of Hotel – The Role of Receptionist – Basic Reception Duties – selling Techniques for the Receptionist – Basic Principle of Double Entry Book Keeping – business Documents – Mailing Systems – Control System.- FRONT – DESK PROCEDURES  Reservations and Sales – Types of Reservations – reservation Enquiry – Reservation Availability – The Reservations Record – Reservation Conformations – Reports – Reservations Consideration – Basic Check in and check out Procedures.- MANAGEMENT CONCEPTS The concept of yield Management – measuring Yield – Elements of Yield Managements – Using Yield Management Computer Software Yield Management for Groups Measuring Hotel Performance – quantifiable Analysis – Revaper / Market Share – quantifiable Analysis.- GUEST SERVICE – Service / standards – Verbal Means Guest Conflict Resolution Empowerment – Diversity Awareness – International Guest Management’s role in Guest Service – Guest Service – Training – Service – Mission statement – Motivating For Guest Service. SECURITY AND PRIVACY Legal Aspects of Security – Aspects – Protecting the Guest Threat to Privacy, Guest’s Property – Protecting the Hotel – Cash Funds – Bads  Debts Account – The Check – in before PMS – PMS Hierarchy – PMS Systems Interface. To Study With MSc Hotel Management 


2 – ADVANCED KITCHEN OPERATIONS & KITCHEN HYGIENE – Full Marks – 100

KITCHEN ORGANIZATION Kitchen Planning – Model Kitchen Organization – Duties & Responsibilities of Kitchen Staff – Principles of Management – Functions of management – planning – Direction – Coordinating – evaluating. MANAGEMENT PROCESS Kitchen Management – Purchasing Procedures – Suppliers – Quantity control – Calculating cost price – Portion Control – Budget planning – Introduction to production control – Safety procedures – Fire precautions – Western Culinary terms – Food production system & various production process. EQUIPMENT PROCESS Classification of Equipments – Selection of various kinds of equipments – Equipments source or supply – Equipments design – Equipments way of operation – purchasing of various kinds of equipments – planning of various Menus – Types of menus – construction of various menus. KITCHEN DESIGNING Designing of kitchen – size & types various kitchen – Developing various Kitchen plans – various kitchen Layout – Maintenance of kitchen – Sample layout plans – Storage spaces – Location & various types storage spaces – Sanitation Security & safety of storage spaces. HYGIENE AND SANITATION Kitchen hygiene & Sanitation – Hygiene in food handling & personal hygiene – safety measures – Accidents from improper placements of various equipments – Safety procedure & Safety Training – Some useful safety devices – Legal responsibilities of Chef – Laws governing Food Service establishments – Labour laws – food Standards & Food Laws. To Study With MSc Hotel Management 


3 – ADVANCED FOOD & BEVERAGE MANAGEMENT &  COST CONTROL – Full Marks – 100

FOOD AND BEVERAGE SERVICE OPERATIONS Restaurant Operations – General Management – Making Profit in Food Service Operations – Accounting statements and Operating Ratios – Chain Restaurants systems – franchised restaurant – New Franchise process – Merits & Demerits In Franchisee Systems. MARKETING OF FOOD AND BEVERAGE Sectors of Food & Beverage Outlets – Food & Beverages Managements – Responsibilities of Food & Beverage Management – Marketing of Food & Beverage Marketing Concept – Market Segmentation – Marketing Mix Food & Beverage service Employees. FUNDAMENTAL OF FOOD AND BEVERAGE CONTROL Objectives of Food & Beverage Control – Basic Fundaments of control – Types Of Budget – various Stages of Preparing Budget – Break Even Analysis – Menu pricing – Pricing Consideration – Costs, profits & sales – Calculation of Beverage Cost – Method of Beverage Control – control Checklist. BASIC FINANCIAL ACCOUNTING Control in Hospitality Management – Characteristics of / control Systems – Financial Accounting – Decision Accounting – Managerial accounting – Calculation of Food Cost – Methods of food control – Food control Checklist. REVENUE PROCESS Revenue Control – Manual Systems – Machine System – Food production Control – Beverage Production Control – control & performance  Measurements – Organizing in Hospitality Management – Authority Responsibility – Various Issues in Organizing. To Study With MSc Hotel Management 


4 – HOTEL FINANCIAL MANAGEMENT – Full Marks – 100

ACCOUNTS FOR HOTEL Accounting system in Hotels – sales Record of Control of Rooms, Food, Alcoholic Beverages – Minor, Major Revenue producing Departments – Financing Structures of Financial Risk – short- term, long-term, medium term, and Equity Finance – Factors influencing the Use of Accounting within As Organizations. FINANCIAL MANAGEMENT Financial Services & Economy – Financial segmentation & Regulation- Economical Sectors – Flow of fund accounts – Financial Services in India – various financial services – Portfolio risks – Capital of financial institutions – Financial firm customer relations. FINANCIAL ANALYSIS FOR HOTEL Analysis and Interpretation of Financial Statements – Radio Analysis – Fund Flow – Operating Rations – Income & Expenditure Account – Receipts And Payment Accounts CVO Analysis – Break Even Point. COST ANALYSIS FOR HOTEL Cost Accounting – concept – Classification of Costs – Preparation of cost sheet – Methods – determination of Room Rates – Food & Beverages Pricing – Pricing Package Tours And Budgetary Control. FINANCIAL STUDY ON TOURISM PROJECTS Long Term Investment Decisions – Working Capital – Components, Working Capital Finance – Financing Tourism Projects – Fund Management – Types, Benefits, Quality – Allocation – Scheduling And Auditing. To Study With MSc Hotel Management 


5 – FACILITY MANAGEMENT – Full Marks – 100

PLANNING MANAGEMENT Introduction To Facilities planning – Design & Layout – Planning Process – Developing the Concept – Equipments Requirements – Space Requirements – Bidding Of Awarding Contracts – Construction Works planning – planning Team. CONCEPT OF DESIGNING Concept of Designing Hospitality Properties – Development Strategy & Brand Management – Asset Management. FINANCIAL ORGANISATIONS Functional Planning – Concept Of Flow – Functional Requirements – Other Requirements – Work place Design – Environment of Work Place – Materials Handing – Various kinds of Equipment Require Rates. SPACE ORGANISATION AND PROCEDURES Space Requirements – Space Estimates – Total Facility Size – Dining Areas – production areas – Space Calculations – Receiving Area – Storage Areas – Serving Areas – Dining Areas. CAFETERIA MANAGEMENT Food Service Layouts – General Restaurants – Hotel Food Service – Airline Catering Kitchen – In plant Cafeteria – Maintenance – International Dimensions. To Study With MSc Hotel Management 


Year 2 – 2nd Year of MSc Hotel Management


Subjects to Study with PG Diploma Subjects. and MSc Hotel Management


1 – MARKETING & SALES MANAGEMENTS – Full Marks – 100

SALES MARKETING CONCEPT Marketing concept of Tourism – Marketing Tourism – Tourism Market – Special Features of Marketing tourism Consideration of Pricing – Travel Agents Social & Environmental Effect in Tourism – Marketing Selling Your Product to the Different Age Group. MARKETING MIX The Hotel Business Mix – Various Market Segmentation – Types of Hotel Location – Types of Hotel Products – Operational Hotel Marketing – Market Analysis for Target Markets. MARKETING PROCEDURES Sales Support Techniques – Public Relations Marketing Mix – Target Market – kinds of Display – Sales of Handicrafts – Organizing Conferences – Conventions – Exhibitions. REVENUE OPERATIONS Hotel Sales – Revenue Sources – Room Sales – Proposal – After the sale – on Going process – Future Procedures – Function Bookings – Rate Quotes. To Study With MSc Hotel Management 


2 – BAR MANAGEMENTS – Full Marks – 100

BEVERAGE MANAGEMENTS Food & Beverage outlets – Responsibilities of food and Beverage Managements – Objective of Food and Beverages Control – Fundamentals of Control – Beverages controlling Calculation of Beverage cost – Methods of Beverage control – control checklist – Beverage Service Methods – Classification of Beverage Service Methods. BAR SERVICE PROCEDURES Service Industry Introduction – Bar Works – Bar Equipment – Bar preparations – Bar Service – Taking Orders – Various Types of Cocktails – Alcoholic and Non Alcoholic – Introduction To Liquors  – Manufacture And Service Procedures – Herb and Fruits liqueurs – Storage Methods to be followed in Bar. GUEST RELATION AND SALES ANALYSIS Customer Relations – personal presentation – Customer Contact – Wine List – Fire Emergencies – Fore Extinguishers – Control and pest -Cleaning Schedules – Laws  Affecting food And Beverage Operations – Energy Management – Automatic Data procedures – Management Information System – Sales Analysis. COCKTAILS Introduction to Cocktails – preparing & serving Cocktails – Receiving, Storing & returning of Drinks – Maintaining kegs & drink dispense lines – Maintaining cellars – providing a table service. SAFETY PRECAUTIONS Maintaining a safe & secure working environment – On event of fire – On event of accident – professional & hygiene appearance –     Maintaining customer care – Dealing with customer complaints – Dealing with various incidents. To Study With MSc Hotel Management 


3 – RESEARCH METHODOLOGY – Full Marks – 100

DATA PROCESSING Methods of collecting data – Conducting enquires to collect primary data – Sources of Secondary data – Preparation of Schedules – Questionnaires – pre testing & Pilot study – Interview Method of enquiry  – Editing & Coding the data – Types of research – Different types & their applications. SAMPLE EXPERIMENTATION Sample surveys – Random Samples – Systematic Samples – Multi Stage sample Thesis writing – principles & planning of experiments – presentation of data – Writing reports – Bibliography. TABULATION PROCESS Classification & Organization of Data – Classification by categories & Measurements – Tabulation – Scheme of Tabulation – preparation of tabular Schemes – Various method of Securing accuracy in tabulations. PROBABILITY ANALYSIS Probability – Rules of probability & its application – Normal & bi normal – Their properties – importance of distribution in research studies – Tests of significance – Large & Small samples – Analysis of various applications. MEASUREMET ANALYSIS Measures of central tendency & variations – Mean, Median, Mode – Their Relative Advantages & Disadvantages – Measures & Dispersion – Mean deviation – Standard deviation – Percentile ranks  – correlation & Regression – Association of attributes – Contingency table. To Study With MSc Hotel Management 


4 – HUMAN RESOURCE MANAGEMENT – Full Marks – 100

JOB ANALYSIS Introduction – personal Management – Job Analysis – Job Design – Job Enrichment – Job enlargement – Job description Role Analysis – Major Uses of Job Analysis  – Job Specification – Job Analysis Process – Human Resources Management. JOB EVOLUTION Job Evaluation System – Performance Appraisal – Career Development – Training Various Types – Types of Recruitment External and Internal – Interview procedures – Special courses Decision-Marking – Administration of Wages and salary. EMPLOYMENT PROCESS Employment Law – Incentives and Fringe Benefit – Administration of wages and Salaries – Employee Relations – Labour Costs and productivity – Labour Turnover and Termination of Employment. MANAGEMENT PHILOSOPHY Typical Management Levels In a Hotel – Various Polices of Hotel – X And Y Theory – Hotel Administration – Function of Administration Department – Management By Objectives – Management Philosophy. HUMAN RESOURCE DEVELOPMENT Objectives of Human Resource Development – Human Resource Accounting and Audit Development Process For Managers – Trade Union and personal policies – Types of Grievances – How to Spot a Grievance Steps in Handling Grievances. To Study With MSc Hotel Management 


5 – BUSINESS COMMUNICATION & PERSONALITY DEVELOPMENT – Full Marks – 100

COMMUNICATION PROCESS Role of Communication in Business Organization – Internal & External Operational Communication – personal Communication – Communication Network – Model of the Communication Process – Fundamentals Truth of Communication. PERCEPTIONS ON COMMUNICATIONS Perception & Reality – effects On perception – position Relation – Error Effect  On perception – changing Of Reality & Business Communications – Truth & Reality – Words & Meaning – Some Malfunctions of Communications. CORRESPONDENCE ORGANIZATIONS Business Correspondence – Direct & Indirect-Requests Letters & Collections – Sales & Applications – Memorandums Business Report Writing Visual Communication aspects. TECHNIQUES ON MAN HANDLING Fundamental techniques in handling people – criticisms – Complaints – Appreciations – How to make people with you – win people as the way you think like – Basic techniques of Analyzing worry – perfect way to conquer worry. COMMUNICATION SKILLS Communications Skills – Public Speaking – Case Study – Time Management – Self analysis – Public Speaking – Body language – Developing Skills – Confidence building – Enthusiasm – Motivation – Goal Management. To Study With MSc Hotel Managemen t


 

6 months Industrial Training in Luxury hotels is compulsory for MSc Hotel Management.

 

All Degree Courses – Post Graduate & Under Graduate is under AICTE, UGC, DEC, Min of HRD , Govt of India Approved University.

MSc Hotel Management: BNG Hotel Management College in Kolkata offering best Diploma and MSc Hotel Management course Contact 9830796307 for more information on MSc Hotel Management