2 Years
Post Graduate
Management
The Masters in Hotel Management (MHM) syllabus at Kurukshetra University, Thanesar is designed to provide overall knowledge to the students with a strong foundation. Masters in Hotel Management (MHM) faculty at Kurukshetra University specially focus on in-depth learning to relevant subjects. At first semester syllabus of Masters in Hotel Management (MHM) at Kurukshetra University, students learn the basics of programme. A strong foundation is very important for comprehensive learning. Masters in Hotel Management (MHM) syllabus at Kurukshetra University, Thanesar maintains a balance between theoretical knowledge and practical knowledge.
Masters in Hotel Management (MHM) first year students at Kurukshetra University are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. Kurukshetra University, Thanesar also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Masters in Hotel Management (MHM) syllabus at Kurukshetra University, Thanesar is also frequently updated to give industry relevant training and knowledge to students. Kurukshetra University strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at Kurukshetra University enable Masters in Hotel Management (MHM) students to apply knowledge and skills in a controlled environment and get required experience.
According to syllabus of Masters in Hotel Management (MHM) progress, students learn advanced topics and complex concepts. The Masters in Hotel Management (MHM) curriculum at Kurukshetra University, Thanesar mainly focuses on analytical and critical thinking. As the Masters in Hotel Management (MHM) course unfolds, students develop several important skills that increases their employability. As per syllabus of Masters in Hotel Management (MHM) at Kurukshetra University also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.
Masters in Hotel Management (MHM) curriculum at Kurukshetra University includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Masters in Hotel Management (MHM) syllabus at Kurukshetra University aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.
Additional curriculum at Kurukshetra University
Note: Given below syllabus is based on the available web sources. Please verify with the Kurukshetra University, Thanesar for latest Masters in Hotel Management (MHM) curriculum.
| Semester | Subjects |
| Semester 1 | Hospitality Management and Leadership |
| Food and Beverage Management | |
| Marketing Management in Hospitality | |
| Financial Management for the Hospitality Industry | |
| Strategic Human Resource Management | |
| Semester 2 | Rooms Division Management |
| Event Management | |
| Hospitality Operations and Quality Management | |
| Tourism and Destination Management | |
| Research Methodology and Statistical Analysis | |
| Semester 3 | Revenue Management |
| Strategic Planning and Innovation in Hospitality | |
| Sustainable Tourism and Hospitality | |
| International Business and Cross-Cultural Management | |
| Elective Course 1 | |
| Semester 4 | Hospitality Entrepreneurship |
| Corporate Social Responsibility in Hospitality | |
| Internship/Project Dissertation |
Projects
During a Master's in Hotel
Management program, students may be required to work on various projects to
enhance their practical skills and understanding of the industry.
Some common project topics may include developing a business plan for a
hotel or restaurant, conducting market research for a hospitality venture,
designing an event management strategy, or analyzing revenue management
practices.
Reference Books
Here are some popular reference books for Masters in Hotel Management
students:
(1). "Hotel Management and Operations" by Denney G. Rutherford
(2). "Introduction to the Hospitality Industry" by Clayton W.
Barrows and Tom Powers
(3). "Marketing for Hospitality and Tourism" by Philip Kotler,
John T. Bowen, and James Makens
(4). "Managing Front Office Operations" by Michael L. Kasavana
and Richard M. Brooks
(5). "Food and Beverage Cost Control" by Lea R. Dopson and
David K. Hayes
(6). "Strategic Management for Hospitality and Tourism" by
Fevzi Okumus and Levent Altinay
(7). "Human Resource Management in the Hospitality Industry"
by David K. Hayes, Jack D. Ninemeier, and Allisha A. Miller
(8). "Hospitality Financial Management" by
(9). Robert E. Chatfield and Michael C. Dalbor
(10). "Event Management: For Tourism, Cultural, Business, and
Sporting Events" by Lynn Van der Wagen and Brenda R. Carlos
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