Degree Overview:

The Bachelor of Hotel Management degree from Amity University Dubai is designed to equip students with the knowledge and skills necessary to succeed in the global hospitality industry. The program aims to teach students to think like managers and seize opportunities in the dynamic hospitality sector. The program focuses on providing both technical and operative skills required by the hospitality industry, including:

Food production: Students will learn about culinary arts, food preparation techniques, menu planning, and food safety.
Accommodation operation: This covers housekeeping, room maintenance, laundry services, and guest room management.
F&B service: Students will gain expertise in food and beverage service, including table service, bar operations, and event catering.
General management skills: The program also emphasizes leadership, communication, problem-solving, and organizational skills, essential for effective management in the hospitality industry.

Outline:

Year 1:

EVS101 Environmental Studies: This course provides students with a basic understanding of the environment and its importance in life sustenance.
HOSM104 Food Production and Culinary Art – I: This course introduces students to the professionalism and basic etiquette of culinary art.
HOSM150 Fundamentals of Housekeeping: This course focuses on the accommodation department of a hotel, its organizational structure, staff responsibilities, daily routines, cleaning procedures, equipment, and agents.
HOSM148 Fundamentals of Food & Beverage Service: This course introduces students to the basics of the food and beverage service department, including types of service, service methods, and equipment.
ENG101 English: This course focuses on developing English language skills.
BS101 Behavioral Science – I: This course explores the fundamentals of human behavior.
FBL Foreign Language – I: This course introduces students to a foreign language.
HOSM132 Food Production and Culinary Art – II: This course builds upon the previous culinary arts course, focusing on professionalism, etiquette, raw materials, uses, composition, benefits, and processing methods.
HOSM151 Food & Beverage Service Operations: This course covers menu planning, different types of menus, French classical menus, non-alcoholic beverages, and tobacco products.
HOSM152 Basics of Front Office – II: This course delves into reservation handling, amendment and cancellation procedures, registration processes, guest check-in activities, message handling, room selling techniques, guest history maintenance, bell desk functions, luggage handling, up-selling techniques, and online reservation systems used in the hotel industry.
HOSM153 Housekeeping Operations: This course builds upon the previous housekeeping course, focusing on cleaning procedures, equipment, agents, and processes.
HOSM135 Applied Nutrition: This course covers the functions of food in meeting nutritional needs, techniques for preparing food to meet nutritional requirements, and the role of nutrients in menu planning.
Behavioral Science II: This course continues the exploration of human behavior.
ENG111 Introduction to Communication Skills: This course focuses on developing communication skills, including listening, speaking, reading, and writing.
FBL Foreign Language – II: This course continues the foreign language instruction.

Year 2:

HOSM227 Quantity Food Production: This course explains the concept of quantity food production, different types of businesses involved, menu planning, purchasing, and regional cuisine.
HOSM228 Basics of Bar Operations: This course covers alcoholic beverages, their manufacturing processes, types, and service methods.
HOSM215 Hospitality Leadership: This course focuses on leadership principles and practices in the hospitality industry.
HOSM216 Guest Retaining Strategy: This course explores strategies for managing the guest service experience to achieve customer satisfaction.
HOSM226 Advanced Housekeeping Operations: This course delves into advanced housekeeping operations, including planning, organizing, budgeting, hiring contract services, outsourcing, safety and security, redecoration, and refurbishing.
HTTP101 Term Paper – I: This course prepares students for writing comprehensive research papers.
Behavioral Science – II: This course continues the exploration of human behavior.
FBL Foreign Language – III: This course continues the foreign language instruction.
HOSM229 Regional Cuisines of India: This course explores different types of Indian regional cuisines, menu preparation, breakfast and snack items, specialized cuisines, classical and authentic recipes.
HOSM230 Bar Operations & Management: This course covers alcoholic beverages, their manufacturing processes, types, and service methods.
HOSM225 Patisserie Operation: This course focuses on the structure and trends of bakery operations in star category hotels.
HOSM231 Property Management System in Hotels: This course covers property management systems used in hotels.
HOSM232 Housekeeping Management – I: This course covers planning, organizing, budgeting, hiring contract services, outsourcing, safety and security, redecoration, and refurbishing in housekeeping.
HOSM233 Eco-friendly Concepts in Housekeeping: This course focuses on eco-friendly practices in hotel housekeeping, including waste management, water conservation, and environmental certification programs.
HTSM101 Seminar - I: This course provides students with opportunities to participate in seminars and presentations.
Communication Skills II: This course focuses on developing effective written and employment communication skills.
Behavioral Science – III: This course continues the exploration of human behavior.
FBL Foreign Language - IV: This course continues the foreign language instruction.

Year 3:

HMTTIN100 Internship: This course provides students with practical experience in the hospitality industry through an internship.
HOSM330 International Gastronomy: This course covers international cuisines from various regions, including Oriental, European, Middle Eastern, Mexican, and American.
HOSM331 Food & Beverage Service Management – I: This course focuses on the fundamentals of food and beverage management, decision-making tools and techniques, and the day-to-day operations of food and beverage outlets.
HOSM329 Housekeeping Management – II: This course covers supervisory activities in the accommodation department, laundry and dry cleaning services, eco-friendly practices, waste disposal, and pest control.
HOSM333 Applied Interior Management: This course provides in-depth knowledge of interior designing and its role in hotel aesthetics.
HR201 Fundamentals of Human Resource Management: This course covers the importance of human resource management, its relationship to other organizational functions, managerial skills involved in acquiring and maintaining a workforce, and personal career planning activities.
Communication Skills -IV: This course focuses on developing communication skills.
Behavioral Science – V: This course continues the exploration of human behavior.
FBL Foreign Language - VI: This course continues the foreign language instruction.

Year 4:

HOSM415 Charcuterie Operations: This course covers charcuterie operations, including the production and service of cured meats and sausages.
HOSM416 Food & Beverage Service Management – II: This course builds upon the previous food and beverage management course, focusing on advanced concepts and practices.
HOSM403 Room Division Management: This course focuses on the importance of room division management in the hospitality industry.
HOSM405 Global Hospitality Management: This course provides students with knowledge, philosophy, concepts, skills, and competencies in understanding the interdisciplinary nature of hospitality management.
HOSM413 Legality of Food Safety: This course covers legal aspects of food safety and regulations.
HOSM417 Basics of Confectionery: This course covers the basics of confectionery, including the production and service of sweets and desserts.
HOSM418 Practices in Accommodation operations: This course focuses on practical aspects of accommodation operations, including housekeeping, room maintenance, and guest services.
HTCR100 Company Report: This course prepares students to write comprehensive company reports.
Communication Skills -V: This course focuses on developing communication skills.
Behavioral Science – VII: This course continues the exploration of human behavior.
FBL Foreign Language - VII: This course continues the foreign language instruction.
HOSM419 Advanced Kitchen Management: This course covers advanced kitchen management techniques, including molecular gastronomy, genetically modified food, automation, artificial intelligence, new equipment and ingredients, and food for people with special needs.
HMTTMN100 Minor Project: This course requires students to complete a minor project related to the four major operational departments of a hotel.
HOSM407 Resort Management: This course provides an overview of resort management and operations, including marketing, management, and development of resorts.
HOSM409 Hospitality Consumer Behaviour: This course covers consumer behavior in hospitality, factors influencing consumer behavior, decision-making processes, consumer rights, and consumer protection.
HOSM411 Indian Heritage and culture: This course explores Indian heritage and culture.
HOSM414 Basics of Baking: This course covers the basics of baking, including bread making, pastry making, and cake decorating.
HOSM420 Advanced Food & Beverage Operations: This course covers advanced food and beverage operations, including new advances in food production, molecular gastronomy, genetically modified food, automation, artificial intelligence, new equipment and ingredients, and food for people with special needs.

Careers:

A degree in hotel management opens doors to a wide range of career paths, including:

Hotel Manager: Overseeing all aspects of hotel operations, including guest services, staff management, and financial performance.
Restaurant Manager: Managing restaurant operations, including menu planning, staff training, and customer service.
Executive Chef: Leading the culinary team, developing menus, and ensuring food quality and safety.
Resort Manager: Managing all aspects of resort operations, including accommodation, recreation, and entertainment.
Food and Beverage Director: Overseeing all food and beverage operations, including restaurants, bars, and catering services.
Housekeeping Director: Managing housekeeping operations, including room cleaning, laundry services, and guest room maintenance.
Hotel chains: Marriott, Hilton, Hyatt, InterContinental, etc.
Restaurants: Fine dining establishments, casual dining restaurants, and fast-food chains.
Cruise ships: Royal Caribbean, Carnival Cruise Lines, Norwegian Cruise Line, etc.
Clubs: Country clubs, golf clubs, and private clubs.
Airlines: Providing in-flight catering and passenger services.
Banks: Providing financial services to the hospitality industry.
Insurance companies: Providing insurance coverage for hotels and restaurants.

Other:

The hospitality industry is currently the second-largest employer worldwide, with an expected 347 million new jobs created over the next decade.
The program provides students with both soft and hard skills, making them desirable candidates for employers in the hospitality industry.
Students can pursue a range of careers within the service industry, including lodging, food and drink service, event planning, theme parks, travel and tourism, and more.
The program is suitable for students with strong management, leadership, communication, organizational, and problem-solving skills, as well as a keen interest in hospitality and tourism.

Bachelor of Hotel Management and Tourism draft

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