3 Years
Under Graduate
Management
The Bachelor of Hospitality Management syllabus at Mount Olive Culinary Art and Hospitality Management(MOCAHM) , Shillong is designed to provide overall knowledge to the students with a strong foundation. Bachelor of Hospitality Management faculty at Mount Olive Culinary Art and Hospitality Management(MOCAHM) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Bachelor of Hospitality Management at Mount Olive Culinary Art and Hospitality Management(MOCAHM) , students learn the basics of programme. A strong foundation is very important for comprehensive learning. Bachelor of Hospitality Management syllabus at Mount Olive Culinary Art and Hospitality Management(MOCAHM) , Shillong maintains a balance between theoretical knowledge and practical knowledge.
Bachelor of Hospitality Management first year students at Mount Olive Culinary Art and Hospitality Management(MOCAHM) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. Mount Olive Culinary Art and Hospitality Management(MOCAHM) , Shillong also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Bachelor of Hospitality Management syllabus at Mount Olive Culinary Art and Hospitality Management(MOCAHM) , Shillong is also frequently updated to give industry relevant training and knowledge to students. Mount Olive Culinary Art and Hospitality Management(MOCAHM) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at Mount Olive Culinary Art and Hospitality Management(MOCAHM) enable Bachelor of Hospitality Management students to apply knowledge and skills in a controlled environment and get required experience.
According to syllabus of Bachelor of Hospitality Management progress, students learn advanced topics and complex concepts. The Bachelor of Hospitality Management curriculum at Mount Olive Culinary Art and Hospitality Management(MOCAHM) , Shillong mainly focuses on analytical and critical thinking. As the Bachelor of Hospitality Management course unfolds, students develop several important skills that increases their employability. As per syllabus of Bachelor of Hospitality Management at Mount Olive Culinary Art and Hospitality Management(MOCAHM) also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.
Bachelor of Hospitality Management curriculum at Mount Olive Culinary Art and Hospitality Management(MOCAHM) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Bachelor of Hospitality Management syllabus at Mount Olive Culinary Art and Hospitality Management(MOCAHM) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.
Additional curriculum at Mount Olive Culinary Art and Hospitality Management(MOCAHM)
Note: Given below syllabus is based on the available web sources. Please verify with the Mount Olive Culinary Art and Hospitality Management(MOCAHM) , Shillong for latest Bachelor of Hospitality Management curriculum.
| Semester | Subjects |
| Semester 1 | Introduction to Hospitality Management |
| Food Production and Patisserie | |
| Food and Beverage Service | |
| Front Office Operations | |
| Hotel Housekeeping | |
| Principles of Management | |
| Communication Skills | |
| Computer Applications in Hospitality | |
| Personality Development and Grooming | |
| Semester 2 | Food Production Operations |
| Food and Beverage Operations | |
| Accommodation Operations | |
| Tourism and Travel Management | |
| Marketing Management in Hospitality | |
| Human Resource Management | |
| Financial Management in Hospitality | |
| Business Communication Skills | |
| Environmental Science | |
| French/German/Spanish Language (Elective) | |
| Semester 3 | Bakery and Confectionery |
| Food and Beverage Controls | |
| Front Office Management | |
| Hotel Engineering | |
| Hotel Law and Legislation | |
| Event Management | |
| Research Methodology | |
| Hotel Accounting and Financial Analysis | |
| Business Ethics and Corporate Governance | |
| Business French/German/Spanish Language (Elective) | |
| Semester 4 | Advanced Food Production |
| Banquet and Catering Management | |
| Hotel Sales and Marketing | |
| Strategic Management | |
| Customer Relationship Management | |
| Entrepreneurship Development | |
| Quality Management in Hospitality | |
| Consumer Behavior | |
| Indian Heritage and Culture (Elective) | |
| Dissertation/Internship | |
| Semester 5 | Strategic Human Resource Management |
| Sales and Marketing in the Hospitality Industry | |
| Revenue Management | |
| International Hotel Operations | |
| Hotel Facilities Management | |
| Business Law in Hospitality | |
| Cross-Cultural Management | |
| E-Business in Hospitality | |
| Semester 6 | Hospitality Entrepreneurship |
| Sustainable Tourism Development | |
| Strategic Financial Management | |
| Strategic Marketing for Hospitality | |
| Risk Management in Hospitality | |
| Emerging Trends in the Hospitality Industry | |
| Internship/Industrial Training | |
| Project Presentation and Viva Voce |
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