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M.Sc. Hotel Management and Tourism

program-details

M.Sc in Hotel Management and Tourism Management is a specialized postgraduate program that delves into advanced aspects of managing and leading in the hospitality and tourism industries. It covers strategic planning, sustainable tourism practices, destination management, and hospitality operations. Through a combination of theoretical knowledge and practical applications, students develop the skills required for high-level management roles in hotels, resorts, tourism agencies, and related sectors. The program often includes research components and opportunities for industry internships, preparing graduates for leadership positions in the dynamic and evolving field of hospitality and tourism.

Industry Immersion

The industry immersion component of M.Sc in Hotel Management and Tourism Management entails practical experiences within the hospitality and tourism sectors. This typically involves internships in high-profile hotels, resorts, tourism boards, or travel agencies. Students engage in hands-on activities such as managing guest services, overseeing operations, and participating in strategic planning. Additionally, collaborations with industry experts, site visits, and exposure to emerging trends contribute to a comprehensive understanding of the industry. This immersive approach ensures that graduates are well-equipped with practical skills and insights, making them adept at navigating the complexities of management in the dynamic field of hospitality and tourism.

eligibility criteria

Graduation in any discipline from a recognized university with atleast 50% marks.

Admission criteria

Merit in CT-SET, subject to fulfilling eligibility criteria.

Duration

2 Years

related program

Curriculum

1ST SEMESTER SUBJECTS

Introduces the principles, functions, structure, and management practices of the hospitality industry, with emphasis on effective operations and guest service.

Introduces kitchen organization, equipment, ingredients, basic cooking methods, safety procedures, and operational practices in professional food production.

Provides practical training in basic kitchen operations, mise en place, equipment handling, cooking techniques, hygiene, and safe food production practices.

Introduces the organization, functions, equipment, service procedures, and operational practices of restaurants and bars in the hospitality industry.

Develops practical skills in restaurant and bar operations, including table setup, service techniques, beverage handling, order taking, and guest interaction.

Introduces the fundamental functions, organization, procedures, and service standards of accommodation and housekeeping operations in hospitality establishments.

Provides hands-on training in basic accommodation operations, including room preparation, cleaning procedures, bed making, guest services, and housekeeping practices.

Introduces fundamental tourism concepts, components, types, motivations, stakeholders, and the role of tourism in economic, social, cultural, and environmental development.

Develops essential corporate and employability skills including communication, teamwork, leadership, professional etiquette, problem-solving, and workplace behaviour.

2ND SEMESTER SUBJECTS

Explores the culinary traditions, ingredients, cooking techniques, and characteristic dishes of major Indian regions and international continental cuisines.

Provides practical training in preparing, presenting, and evaluating regional Indian and continental dishes using appropriate ingredients, techniques, and professional standards.

Introduces research concepts, methods, sampling, data collection, analysis, interpretation, and report writing for conducting systematic research in hospitality and tourism.

Introduces accounting principles, financial statements, budgeting, cost control, revenue management, and financial record-keeping relevant to hospitality operations.

Explores India's natural, cultural, historical, religious, and heritage tourism resources and their significance in developing diverse tourism products.

Develops knowledge of travel agency functions, tour planning, itinerary preparation, reservations, package tours, documentation, and tour operation procedures.

Introduces marketing concepts, sales techniques, customer segmentation, promotional strategies, digital marketing, and relationship management in hospitality businesses.

Provides specialized learning in a selected hospitality discipline to develop industry-oriented knowledge and professional competencies according to students' interests.

Specialization: Tourism Management
Entrepreneurship Development in Tourism Industry
Develops entrepreneurial knowledge and skills for identifying opportunities, creating business ventures, and managing innovative and sustainable enterprises in the tourism industry.

Specialization: Tourism Management
Rural & Community Based Tourism
Explores rural and community-based tourism models with emphasis on local participation, cultural preservation, livelihood development, sustainability, and responsible destination management.

Develops employability skills through professional communication, career planning, interview preparation, workplace etiquette, teamwork, and leadership development.

* Professional Development–I is an optional, non-credit course. Evaluation shall be on a Satisfactory /Unsatisfactory basis**.**

3RD SEMESTER SUBJECTS

Develops advanced knowledge of specialized food production, menu planning, kitchen management, food costing, quality control, and efficient resource utilization in professional kitchens.

Introduces the planning, organization, execution, marketing, budgeting, logistics, risk management, and evaluation of events in hospitality and tourism.

Examines the legal principles, regulations, contracts, licensing requirements, consumer protection, liabilities, and compliance issues governing hospitality and tourism operations.

Develops knowledge of recruitment, selection, training, performance management, motivation, employee relations, and talent development in hospitality and tourism organizations.

Develops understanding of tourism planning, destination development, sustainability principles, stakeholder participation, resource conservation, and strategies for responsible tourism growth.

Provides practical training in specialized food production, advanced culinary techniques, menu execution, food costing, quality control, and professional kitchen management.

Enables students to develop advanced knowledge and skills in a chosen specialization aligned with emerging industry requirements and career interests.

Specialization: Food Division
Specialized Food & Beverage Service Management
Develops advanced knowledge and skills in food and beverage service management, including specialized service techniques, menu planning, cost control, beverage operations, quality management, and guest experience.

Specialization:Room Division
Room Division Management
Develops advanced competencies in front office and housekeeping management, focusing on guest cycle management, room operations, revenue optimization, quality standards, and interdepartmental coordination.

Enables students to develop advanced knowledge and skills in a chosen specialization aligned with emerging industry requirements and career interests.

Specialization: Food Division
Specialized Food & Beverage Service Management
Provides practical and advanced training in specialized food and beverage service, including fine dining, specialty service techniques, beverage operations, guest handling, and service quality management.

Specialization: Room Division
Room Division Management Lab
Provides hands-on training in advanced front office and housekeeping operations, including guest cycle management, room operations, service quality, coordination, and use of operational systems.

Introduces students to systematic research through topic selection, literature review, research design, methodology, data collection planning, and development of a structured research proposal.

Enhances employability through advanced communication, leadership, career planning, interview skills, workplace etiquette, and professional competency development.

* Professional Development–II is an optional, non-credit course. Evaluation shall be on a Satisfactory/Unsatisfactory basis

4TH SEMESTER SUBJECTS

Provides supervised industry exposure in hospitality establishments, enabling students to apply theoretical knowledge while developing practical, operational, communication, and professional competencies.

Enables students to systematically document, analyze, and present their industrial training experience, demonstrating practical learning, observations, and professional competencies.

fees

Details

Amount

Programme Fees (per Semester)

₹40000

Examination Fees

₹3000

International Fees (per Year)

$3200

Infrastructure

Advanced Training Restaurant

Advanced Training Restaurant

The Advanced Training Restaurant at SOHMAT, CT University features a modern, industry- aligned setup designed to replicate contemporary hospitality environments. Equipped with smart service systems, elegant table settings and a professionally designed dining space, it offers students a real-time learning experience....

Airlines Lab

Airlines Lab

The Airlines Lab at SOHMAT, CT University is a modern, simulation-based training facility designed to prepare students for careers in the aviation and hospitality sectors. Equipped with aircraft mock-up seating, in-flight service trolleys, grooming stations, and safety demonstration kits, the lab replicates a real c...

Basic Training Restaurant

Basic Training Restaurant

The Basic Training Restaurant at SOHMAT, CT University is a foundational learning space designed to introduce students to the core principles of food and beverage service. Featuring a well-structured and practical setup, it allows learners to understand basic service techniques, table laying, hygiene standards, and...

Front Office Lab

Front Office Lab

The Front Office Lab at SOHMAT, CT University is a modern, simulation-based facility designed to replicate a real hotel reception environment for live learning. Featuring a professionally designed reception area, lobby setup, the lab enables students to practice check-in and check-out procedures, guest handling, and...

Housekeeping Lab

Housekeeping Lab

The Housekeeping Lab at SOHMAT, CT University is a modern, well-equipped training facility designed to simulate real hotel housekeeping operations. Featuring model guest rooms, linen rooms, and cleaning equipment aligned with industry standards, the lab provides hands-on experience in room maintenance, bed-making, s...

Model Guest Room

Model Guest Room

The Model Guest Room at SOHMAT, CT University is a modern, fully equipped training facility designed to simulate real hotel accommodation standards. Featuring contemporary interiors, smart room amenities, and ergonomic design, it provides students with hands-on experience in housekeeping operations and guest room ma...

Quantity Kitchen

Quantity Kitchen

The Quantity Kitchen at SOHMAT, CT University is a modern training facility designed to simulate large-scale food production environments. Equipped with advanced equipment such as steam-jacketed kettles, bulk cooking ranges, it enables students to gain hands-on experience in mass catering operations. The kitchen emp...