CHRIST (Deemed to University), Bangalore

DEPARTMENT OF HOTEL MANAGEMENT

School of Business and Management

Syllabus for
Bachelor of Hotel Management
Academic Year  (2021)

 
      

    

Department Overview:

The Department of Hotel Management was started in the year 1991,with the objective primarily being to train students to join the hotel industry .It is a four year professional course where the students chooses and specialise in the final year. The academics focus on the core aspects of hospitality with a mix of management subjects. Bachelors of Hotel management has a melange of practical subjects and theory subjects. Industry interface is a key aspect for integrated learning. Hotels like the Taj group, The Oberoi's, ITC hotels are few hotels with which the department works closely on the aspect of "Teaching and Learning". The Department of Hotel Management has its own training and placement cell which monitors the placement of the students and the placements till date has been 100%. Last but not the least the department has always been ranked among top business magazines like the out look, India Today and The Week, where in Christ University, Hotel Management was chosen to be the most preferred college in the country for hospitality studies.

Mission Statement:

 

The Department of Hotel Management strives to establish a realm of Innovation and Professionalism in a Dynamic, Value driven society, molding the path of Wisdom of aspiring Leaders in the hospitality industry

 

Introduction to Program:

Bachelors of Hotel Management is a professional four year degree course spread over eight semesters.The program address the operational and managerial aspects of the hospitality industry.There is a fine blend of practical and theory mandatory subjects.French as a foreign language is mandatory to the course.

 

Program Objective:

 

Program Learning Goal (PLG)/ Program Learning Objective (PLO):

PLG1 Social Responsibility and Ethical Sensitivity 

Our students will be aware of and sensitive to social and ethical issues in the world

PLO 1.1SR Demonstrate awareness of social issues 

PLO 1.2ES Identify ethical issues in business 

PLO 1.3ES Compare ethical practices in different contexts 

PLO 1.4SR Analyse stakeholder impact on social issues 

PLO 1.5ES Evaluate ethical perspectives of business actions

PLO 1.6SR Propose initiatives at individual (ISR) and organisational level (CSR) to address social issues 

PLG2 Functional Knowledge and Application

Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective

PLO 2.1 Demonstrate understanding of concepts and theories in various domains of management 

PLO 2.2 Extend management theories to real world scenarios 

PLO 2.3 Utilise domain specific concepts and techniques to address business problems 

PLO 2.4 Examine business decisions with cross functional lens 

PLO 2.5 Compare organisational practices to theoretical frameworks 

PLO 2.6 Estimate relevance of management theories in business scenarios 

 

PLG3 Communication

Our students will be able to communicate in a professional manner

Oral Communication

PLO 3.1 Summarise key facts with clarity 

PLO 3.2 Organise content with appropriate structure and style 

PLO 3.3 Choose appropriate language (verbal and non-verbal) while expressing views 

Written Communication

PLO 3.4 Demonstrate clarity and coherence in writing 

PLO 3.5 Develop documents with appropriate structure and style

 

PLG 4 Lifelong-learning

PLO 4.1 Compare industry practices to sustainable models 

PLO 4.2 Identify appropriate frameworks or techniques based on requirements 

PLO 4.3 Analyze social interaction skills/practices in the hospitality industry 

PLO 4.4 Propose entrepreneurial opportunities in the hospitality industry 

 

PLG 5 Design Thinking

PLO5.1 Apply circularity practices to meet hospitality requirements 

PLO5.2 Examine opportunities for customization of customer experiences 

PLO5.3 Recommend operating procedures at a unit level 

PLO5.4 Adapt standard operating procedures to meet customer requirements

Assesment Pattern

Assessment Pattern

 

CIA (Weight age)

ESE (Weight age)

Core Subjects

70%

30%

 

CIA

VIVA*

Practical

70%

30 %

*Only VIVA will be conducted at the end of the semester. No End Semester examination for Practical

 

Continuous Internal Assessment Criteria

 

 

Examination

CIA – 1 (20)

CIA – 2 (50)

CIA – 3 (20)

Attendance (10)

Component

1

2

1

1

2

1

Marks

10

10

50

10

10

10

Weightage

20

25

20

5

Component details

Written Assignment/Quiz/ Individual or Group Tasks

Test/Research based/Written Assignment/ Individual or Group Tasks

 Compulsory Case Study question in MSE

Presentation/ Exhibit/Written/Submission/Individual or Group Tasks

Project/Activity based/Book Review/Case Analysis/ Individual or Group Tasks

 

 

Assessment Pattern for Practical

CIA (70%)

VIVA (30%)

Each practical session is assessed every week for 12weeks

The cumulative marks is tabulated and converted to 70%

Viva-voce will be conducted by external member

 



Examination And Assesments

Continous Internal Assessment (CIA), Mid Semester Examination (MSE)  & End Semester Examination (ESE)