BBA Hotel Management Syllabus
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3 Years
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Under Graduate
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Management
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3 Years
Under Graduate
Management
| Semester | Subjects |
| Semester 1 | Principles of Management, Hotel Front Office Operations, Food Production, Food and Beverage Service, Housekeeping Operations, Communication Skills, and Computer Applications in the Hotel Industry |
| Semester 2 | Organizational Behavior, Hotel Housekeeping Operations, Food Production, Food and Beverage Service, Hotel Accounts, Communication Skills, Hotel Engineering |
| Semester 3 | Human Resource Management, Food Production, Food and Beverage Service, Hotel French, Sales and Marketing in Hotel Industry, Hotel Economics, Hotel Laws |
| Semester 4 | Financial Management, Food Production, Food and Beverage Service, Hotel German, Hotel Facility Planning, Hotel Operations Research, Environmental Studies |
| Semester 5 | Strategic Management, Food Production, Food and Beverage Service, Hotel Spanish, Hotel Project Management, Entrepreneurship Development, Research Methodology |
| Semester 6 | International Business, Food Production, Food and Beverage Service, Hotel Japanese, Hotel Costing and Financial Management, Elective Subjects (specialization area), Industrial Training |
Projects
During a BBA in Hotel Management
program, students are often required to complete various projects that allow
them to apply their theoretical knowledge and gain practical experience. Some
common project topics in the hotel management may include:
(1). Menu planning and design
(2). Event management and organization
Market research and feasibility studies for a new hotel or restaurant
(3). Revenue management strategies
Customer satisfaction analysis and Improvement
(4). Food and beverage cost control
(5). Hospitality industry trends analysis
(6). Hotel branding and marketing campaigns
Reference Books
Here are some commonly recommended reference books for BBA in Hotel
Management:
(1). "Hotel Management and Operations" by Michael J. O'Fallon
and Denney G. Rutherford
(2). "Introduction to the Hospitality Industry" by Clayton W.
Barrows and Tom Powers
(3). "Food and Beverage Service" by Dennis R. Lillicrap and
John Cousins
(4). "Front Office Management in the Hospitality Industry" by
Michael L.
(5). Kasavana and Richard M. Brooks
"Principles
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