This course equips students with essential marketing skills for the hospitality
industry through theoretical knowledge and practical applications, emphasizing
ethical practices and emerging trends, evaluated via quizzes, case studies, project
assignments, and practical workshops
- Teacher: Suramya T Faculty
The course Human Resource Management for B.Sc. Hotel Management and Catering Science students provides a comprehensive understanding of managing people in organizations. It covers HR principles, recruitment and selection, training and development, compensation management, and employee relations. Students learn to design effective HR strategies, ensure legal compliance, and analyze performance systems to enhance organizational efficiency and employee satisfaction. Through case studies, projects, and workshops, learners develop practical skills in HR planning, motivation, discipline, and evaluation, preparing them for managerial roles in the hospitality industry with a focus on fairness, productivity, and continuous improvement.
- Teacher: THARA C Faculty
This course provides a comprehensive overview of the tourism
industry, covering topics such as the definition and concept of
tourism, historical development, types of tourism, components of
the industry, tourism motivation and demand, tourism statistics, and
career opportunities in the field.
- Teacher: VIPINT A Faculty
- Teacher: Vijithkumar Karapparambath Faculty
Airline catering refers to the preparation and delivery of meals and beverages for airline passengers and crew. In hotel management, this involves large-scale food production, quality control, hygiene standards, and efficient logistics. The process typically includes menu planning, cooking, packaging, and timely delivery to the aircraft, often under tight schedules and strict aviation safety regulations. Coordination with airline companies is crucial to meet dietary preferences, flight schedules, and international food standards. Hotel-trained professionals play a key role in maintaining service quality, food safety, and customer satisfaction in this specialized catering sector.
- Teacher: Muhammed Shanif Faculty