1 | P a g e
Mahatma Gandhi University
2 | P a g e
Programme Code --- 210305
Master of Arts in Hotel Management (MAHM)
Code Subject Title
HMP101 Introduction to Hospitality Management 4
HMP102 Wines & Spirits 4
HMP103 Accounts in Hospitality Management 4
HMP104 HR in Hospitality Management 4
HMP105 Economics & Statistics for Hotel and Tourism 4
HMP106 Hospitality Law 4
HMP107 Contemporary Issues in Hospitality Management 4
HMP108 Tourism Management and Travel Agency Operations 4
HMP109 Bar Management 4
HMP110 Food & Beverage Control and Management 4
HMP111 Industrial Training 8
HMP112 Presentation/Seminar 8
HMP113 Project Course Work 12
The Master of Arts in Hotel Management consists 13 subjects in all. (MAHM)
Year 1: HMP101 to HMP105 & HMP111, HMP112.
Year 2: HMP106 to HMP110 & HMP113.
Post Graduate Diploma in Hotel Management (PGDHM)
The Post Graduate Diploma consists 7 subjects in all.
These comprise of subjects:
Year 1: HMP101 to HMP105 & HMP111, HMP112.
HMP101 --- Introduction to Hospitality Management
UNIT 1: Definition, Functions, Process and Importance of Management Managerial Roles, Managerial Skills and
UNIT 2: Differences between Management and Administration Importance of Values and Ethics in Management.
UNIT 3: Evolution of Management Thought, Various Approaches to Management, Functions of Management.
UNIT 4: Nature and Purpose of Planning, Objectives, Types and Significance of Planning, Steps in Planning, Decision-
UNIT 5: Nature and Purpose of Organizing, Organizing Principles, Span of Control, Line and Staff Relationship,
Authority, Delegation and Decentralisation, Effective Organizing, Organizational Structures, Formal and Informal
3 | P a g e
UNIT 6: Nature and Purpose of Staffing, Manpower Planning, Recruitment and Selection, Training and
Development, Performance, Appraisal.
UNIT 7: Directing: Effective Directing, Supervision, Motivation, Theories of Motivation, Job Satisfaction.
UNIT 8: Leadership: Concepts, Theories and Styles, Communication Process: Channels and Barriers, Effective
UNIT 9: Controlling: Elements of Managerial Control, Control Systems, Management Control Techniques, Effective
UNIT 10: Coordination: Concepts, Importance, Principles and Techniques of Coordination Concepts of Managerial
Unit 11: Growth and Development of Hospitality Industry: Introduction (Hospitality and Tourism), The Growth of
Hospitality Industry. Types of Hotel, Hotel Grading System, Changing Profiles of Hotel Industry. Growth and
Development of Hospitality Industry in India, Servicing Inbound Tourists, State Tourism Department, Travel Related
Products, Tourism and Indian Economy, Role of Ministry of Tourism (Government of India). Impact of Tourism on
Unit 12: Development of Hotel and Tourism Business: What is Tourism? Definition of Tourism, Domestic
Organization, State Offices of Tourism, The Economic Impact of Tourism, Promoters of Tourism, Eco Tourism,
Cultures, Heritage and Tourism, Management in Tourism. Sustainable Eco-tourism Values and Principle Modes.
Tourism Administration, Process of Marketing, Marketing Strategy, Advertising Effect Assessment, Contacts to
People, Public Relations in Tourism.
Unit 13: The Departments of Hotel Organization and Operation: The Departments of Hotel Organization, Hotel
Operation-Food and Beverage Division. The Culinary Art, Restaurant Business Development and Classification,
Tourism and Hospitality, Planning for Regional Tourism, Events of Special Importance, Business of Hospitality.
Unit 14: Recreation and Leisure: Recreation, Leisure and Wellness, Voluntary Organization. Campus Recreation,
Armed Forces and Employees Recreation. Recreation for Special Population. Tourism Trends, Historical
Development of Tourism. Impact of Tourism. The Global Trends in Tourism, Enhancing Economics Opportunity,
Protecting Natural and Cultural Heritage, Enhancing quality of Life in the Host Community.
Unit 15: Meetings, Conventions and Expositions: Meetings and Meetings Planners, Conventions Cost Exhibitions.
Trends in conventions Meetings and Exposition, Special Events and off Premise Catering, Key Players in the
Industry, Event Management.
HMP102 --- WINE & SPIRITS
Unit 1: Wines: Wine Definition, History of wine, Development and Expansion of wine trade. Graps
wines/Viticulture, Grape varieties, Classification of Wines, Stages in Wine Making/Vinification. Wine Producing
Unit 2: Wines Equipment and Service: Types of Glassware, Equipment for service of Wine, Service of Wines. Pre and
Post Meal, Drink, Liqueurs, Types of Liqueurs, Making of Liqueurs Service of Liqueurs.
Unit 3: Spirits: Spirits Introduction and Definition-Post still and Patent Still, Brandy, Whisky, Rum, Gin, Vodka.
Tequila, Beer, History, Manufacture, Types of Beer, Service of Beer, Storage of Beer, Ethnic Beverages of the world.
Alcoholic Content with Reference to Proof Spirit. Matching food and Beverages.
Unit 4: Menu Terminology: The Menu, Types of Menu, Table’d hote. A la carte, Compiling of Menu, French Classical
Menu sequence. Menu Knowledge-Glossary.
Unit 5: Cocktails: Mixed Drinks. Classification of Mixed Drinks, Making Cocktails, Whisk(e)y based Cocktails. Gin
based Cocktails, Brandy based Cocktails, Rum based Cocktails, Vodka based Cocktails, Wine based Cocktails, Tequila
4 | P a g e
HMP103 --- ACCOUNTS IN HOSPITALITY MANAGEMENT
UNIT 1: Definition, objects and importance of accounting in hotel business, classification of accounts,
accounting equations, journalizing, posting into ledgers and balancing of ledger accounts.
UNIT 2: Subsidiary journal, purchase book, sales book, purchase return, sales return, cash
Book (2 column and 3 column), petty cash book, closing of ledgers, trial balance preparation.
UNIT 3: Bank reconciliation statement- meaning, preparations, causes for difference preparation of
balance sheet with adjustments, revenue and capital expenditure.
UNIT 4: Classification of departments of hotel based revenue. Different ledgers maintained
in hotels( format) uniform system of accounting( format and problems) night auditor and his duties.
UNIT 5: Stores control, coq. Stock levels, methods of pricing materials (FIFO, LIFO,WAM, SM),
Accounting machines and their importance in catering business.
HMP104- HR IN HOSPITALITY MANAGEMENT
UNIT 1: Introduction— -Definition of personnel Management -Role of the Personnel Manager
-Challenges of Modem Personnel Management Organizational and Job Design-Organizational objectives,
organization Structure Controlling the personnel unit-Strategic control prints Personnel unit- The
UNIT 2: Job analysis & Human- Job analysis process Job Description Role analysis Job
specification Uses of job analysis information Human Resource planning Work-force Analysis-
UNIT 3: Recruitment- Internal & External Recruitment Recruitment evaluation The Hiring
Procedure- Types of interviews Principles of interviewing Approval of Supervisor Physical Examination
Introduction/ Orientation Development- Operative Training: On- the -job training, Vestituce, Schools,
Apprenticeship programmes, Special Courses. Executive Training Executive Development Executive needs
& Developmental programme Decision making skills, interpersonal skills, Job Knowledge, Organizational
Knowledge, General Knowledge Organizational Development.
UNIT 4: Performance Appraisal— Performance Appraisal Systems The appraisal programme
Nature of Carriers Carrier anchors Carrier Development Programme Compensation-Factors affecting
Compensation policy Equity & compensation Job evaluation and job evaluation systems Fringe Benefits—
Principles of Employee Benefits Programs. Payment for time not worked -guaranteed annual wage -life
insurance –medical services -recreational programs -cafeterias & housing -legal & financial- counseling -
UNIT 5: Nature of human resources--- -importance of human relations -nature of human
needs -motivation theories if Abraham Maslar , MC Gregor & Hezberg The start of labour unions – -
Nature of Labour unions, types of unions, start of unions Seperation process- seperation process -
retirement, mandatory vs. voluntary, retirement, retirement programmmes. lay- off out- placement
5 | P a g e
HMP105--- ECONOMICS AND STATISTICS FOR HOTEL AND TOURISM
UNIT 1: Industry, service economy, economic development, industry, hotel and catering industry.
UNIT 2: Price mechanism, demand, supply, market, price, elasticity, demand for hotel and catering
services, firm under perfect competition and the price mechanism. Conduct and performance- monopoly
and monopolistic competition, oligopoly, conduct and imperfections, perfect competitions Vs imperfect
UNIT 3: Labour- working population, service sector employment, hotel and catering employment, supply
of labour, demand for labour, price of labour, wage differentials.
UNIT 4: Capital- significance, demand for capital, interest, investment in hotels and catering, sources of
financer. Cost- benefit analysis.
UNIT 5: Government policy- macro economic policies, micro economic policies, fiscal policy, monetary
policy, competition policy, government hotel and catering. Significance- government & hotel & catering,
tourism, national income, consumer expenditure, employment, regional aspects, multiplier effects,
balance of payments.
UNIT 6: Status of statistics- collection of data, types of data, processing of data, tabulation of data,
analysis of data, interpretation of data, limitation of statistics. Classification- tabulation & graphical
representation , preparation of tables, representation of data random variable, frequency array,
frequency distribution, diagrammatic representation of data line- bar diagram, pie- chart, line graphs,
UNIT 7: Measures of central values- characteristics of a good measure of central tendency, mean, types of
mean, coding of data, median, mode. Measures of dispersion- range, mean deviation, variance, standard
deviation, coefficient of variation.
HMP106 --- HOSPITALITY LAW
UNIT 1: Introduction to Hotel Law
Laws applicable to hotel and catering industry.
• Procurement of licenses and permits required to operate hotel restaurant and other catering
• Criterion of fixation of taxes for various tariff structures applicable to hotels – luxury expenditure
sales surcharge service tax etc.
UNIT 2: Overview of Applicable Acts & Laws
• The Indian Contract Act - Definition and importance with various provisions.
6 | P a g e
• Factories Act 1944 – working environment welfare health and safety measures
• Sale of Goods Act1930
• The Companies Act 1956
• Indian Partnership Act 1932.
• The standards of weight and measures Act 1956
• Prevention of food adulteration Act 1954 - Jurisdiction of inspectors.
• The payment of Wages Act 1948
• The minimum Wages Act 1948
• Payment of Bonus Act 1965
• Employees Provident Fund and miscellaneous Payment of Gratuity Act 1972
• Workmen Compensation Act 1948.
• Environment Protection Act.
• Consumer Protection Act.
UNIT 3: Hotel – Guest Relationship
• Right to receive or refuse accommodation to a guest.
• Guests’ right to privacy.
• Tenancy laws.
• Duty to protect guest.
• Employees and third party threats in restrooms and parking lots.
UNIT 4: Laws governing lost and found property
• Hotel’s liability regarding guest property unclaimed property loss of property.
• Hotel defenses to liability claims.
• Statutory limits on hotel’s liability.
UNIT 5: Food Legislation
• Hotel’s liability regarding guest property unclaimed property loss of property.
• Central State and local food laws.
7 | P a g e
• Truth in menu and labeling laws.
• Food adulteration.
• Powers and duties of a Food Inspector.
UNIT 6: Liquor Legislation
• Independent bar Operation.
• Dispense Bar.
• Satellite Bar.
• Compound license.
• Beer bars.
UNIT 7: Taxation
• Direct and Indirect Taxes
• Payment of Taxes
• Maintenance of books of accounts and documents
• Submission of returns and statement -assessments under the provisions of the following: Indirect
Taxes: Commercial/Sales Tax Act ( State)
• Tax on Luxuries ( Hotels & Lodging Houses) Hotel Receipts Tax Act 1980 (Central), Profession Tax
Act ( State)
• Direct Taxes: The Indian Income -tax Act,1961 (Special reference to deductions in newly set up
1. Mercantile Law – ND Kapoor
2. Mercantile Law – SP Iyengar
3. Principles of Business Law – Aswathapa K
4. Business Law – MC Kuchal
5. Bare aspects of respective legislation
8 | P a g e
6. Shops & Establishments Act.
7. Industrial Laws - P.L. Malik
8. Industrial Laws - Sanjeev Kumar
9. Labour Law Journals – Monthly
HMP107 --- CONTEMPORARY ISSUES IN HOSPITALITY MANAGEMENT
UNIT 1: Introduction to the course: Understanding Organizations as a system
UNIT 2: Customer Behavior: “Customer – the centre of the hospitality universe” – Adoption of a customer-centred
UNIT 3: Branding: “Standing out from the crowd’ - Hotel Brand management in a competitive market place.
UNIT 4: Labour Market: “Managing human capital in an employee market” – The challenges for HRM .
UNIT 5: Future Leaders: Management competencies – a prerequisite for professional success.
UNIT 6: Service Quality: “Delivering the promise” - Internal brand management- consumer insight shaping
employee behaviour .
UNIT 7: Innovation: Technology and Innovation Development for the 21st
UNIT 8: Sustainability: “Being aware of the world in which we live” the key to sustainable tourism development.
UNIT 9: Crisis and Risk Management: Preparing for the unexpected.
UNIT 10: Hospitality Legislation: “Rules to live by” – Legislation in the hospitality industry.
UNIT 11: Globalisation: “Blurring of the borders”– Globalisation and the Tourism and Hotel Management industry
HMP108 --- TOURISM MANAGEMENT & TRAVEL AGENCY OPERATIONS
SECTION I: TOURISM MANAGEMENT
UNIT 1 : Management concept- Introduction to tourism management Development of management-managerial
skills of tourism-management of tourism-components of tourism- accommodation-attractions-accessibility-
management of environment.
UNIT 2: Marketing as Management function -segmentation-marketing mix-tour pricing- types of demand and
supply and marketing research.
UNIT 3: Human resource in tourism - co-ordination - special training-technical skills- guide services-event
management like exhibitions-meetings-fairs and festivals.
9 | P a g e
UNIT 4: Financial management-accounting-book keeping - requirement of finance for development-promotion and
administration-sources of finance-public and private, investments- sectoral investment and foreign investment.
UNIT 5: Tourism planning-role of govt. and non-govt. organisations-approaches to tourism planning-tourism
policies and issues-tourism and regional development.
SECTION II: TRAVEL AGENCIES AND OPERATIONS
UNIT 1: Meaning of travel agency and tour operator. Distinction or difference between the two. Classification or
type of travel agency- GSA, PSA, Stock holder.
UNIT 2: Tour operators- inbound and outbound and immigration companies. Operational modalities of travel
agency and tour operator restricted to air tickets, airlines and routings and itinerary making. Immigration
Companies, Operation Modalities of Travel Agency and Tour Operator restricted to air tickets. Routing and Itinerary
UNIT 3: Travel trade organizations/ associations: IATO, IATA, ASTA, PATA, TAAI, Ministry of Tourism.
1. Profile of Indian Tourism – Shalini Singh
2. Tourism Today – Ratandeep Singh
3. Tourism Principles and Practices – A.K. Bhatia
4. Tourism and Cultural Heritage of India – Ram Acharya
5. Douglas Pearce (1987) Tourism Today - A Geographical Analysis - Longman Group vk Ltd.
6. Pran Seth (1985) Successful Tourism Management, Sterling Publishers Pvt., Ltd.,
7. A.K. Bhatia (1983) Tourism Development.- Principles and Practices. Sterling Publishers Pvt.,Ltd.
8. Tourism management, stephen j.
UNIT 1: Introduction to Bar Operations
A brief history of the Bar & Beverage business in India
Types of Bar
Lounge-Definition of Lounge
Social Concerns - Abstainer. Tight drinker, Moderate drinker, Heavy drinker, Alcohol dependence, Alcohol
The primary legal concerns with regard to alcohol service Off-hour service, the service of alcoholic
beverages to minor.
The service of alcoholic beverages leading to intoxication- physical effects of alcohol on our body defining
Blood alcohol concentration (BAC) Blood Alcohol effects on our body systems.
10 | P a g e
Effect of alcohol on other drugs –serving alcohol with care.
UNIT 2: Bar Control System
What is beverage control?
Product Control, Cash Control, Product Control
Establishing standards of operations
Portion control - Glassware used & Prices
Preventing pilferage & fraud
Sales & profitability control - Determining product cost, sales analysis, gross profit
Cash handing procedures
Point of sale system.
UNIT 3: Marketing Bar Operations
Marketing Segmentation -Market Research -Selecting & Target Market
Beverage – Pricing strategies -Pricing methods -promotions -Developing promotions -(Budgeting,
Selecting & developing the idea, establishing a time table)
Selecting media strategies, delivering what you promise, Eva lusting the results. Promotional mix
advertising –Print Media- Television, Cable & Radio -word of mouth (components of mix) public relation
-Sales promotions - personal selling Merchandising.
HMP110---FOOD & BEVERAGE CONTROL and MANAGEMENT
UNIT 1: Introduction to the Food and Beverage Operations
The evolution of catering operations & its scope.
Structure of F & B Operations – Service Areas & Production Areas.
Organisational structure of F & B Department – F & B Services & Food Production Divisions, Duties &
Responsibilities of Staff, Attributes required, etc.
Back areas: Still Room, Wash-up, Hot-Plate, Plate Room, Kitchen Stewarding, Kitchen Stores.
UNIT 2: Food and Beverage Equipment
Operating Equipment, Requirements, and Criteria for selection, quantity and types.
Classification of crockery/ cutlery/ glassware/ hollowware/ flatware/ special equipment upkeep and
maintenance of equipment.
Furniture & Fixtures.
Disposables, Packing Materials.
UNIT 3: Menus and Covers
Types of Meals
Introduction to Menu Planning
Cover- definition; different layouts.
11 | P a g e
Menu Planning, considerations and constraints.
Menu Terms, Menu Design
French Classical Menu
Food and its accompaniments.
UNIT 4: Food and Beverage Service Methods
Table Service – Silver/English, Family, American, Butler/ French, Russian
Self Service - Buffet and Cafeteria Service
Specialized Service – Gueridon, Tray, Trolley, Lounge, Room etc.
Single Point Service- Takeaway, Vending, Kiosks, Food Courts, Bars.
UNIT 5: Food and Beverage Working Environment
The working environment
Maintaining a safe and secure environment
Maintaining a professional & hygienic appearance, maintaining effective working relationships contributing
to the development of self and others.
Selection, uses and care of knives and equipment
Maintaining clean food production areas.
Nutrition and healthy eating.
UNIT 7: Food and Beverage Production Methods
Methods of cooking - Stocks, Soups & Sauces, Salads & prepared foods, Pasta & Rice.
Methods of cooking - Eggs, fish & shell fish, Meat & poultry
Methods of cooking Vegetable dishes. Vegetable & pulses, potatoes.
Methods of preparing Pastries, desserts, dough products, pastry products, cakes & biscuits, snacks, savories
& convenience foods.
Ethnic cooking methods - Indian, Caribbean, Chinese, Greek, Indonesian, Japanese, Mexican, Middle East,
Spanish, Thailand, and USA.
UNIT 8: Wines
Introduction, definition and classification of wines
Viticulture and viticulture methods
Vinification – Still, Sparkling, Aromatized and Fortified wines
Wines – France, Italy, Spain, Portugal, South Africa, Australia, India and California
Food and wine harmony
Wine glasses and equipment
Storage and service of wine
Fermented and Brewed Beverages
Introduction – Beers, Sake, Cider, Perry, Alcohol free wines.
Ingredients & Production
Types and Brands - Indian and international
12 | P a g e
UNIT 9: Purchases
Purchasing- introduction, duties of purchasing manager, purchasing procedure
Selection of a supplier
Purchase specifications for food & beverage items.
Receiving, storing and issuing- receiving of food materials, storing and issuing of food
Stock taking of food. Receiving, storing and issuing beverage, stock taking of beverages.
UNIT 10: Control Procedures
Essentials of a control system
Billing methods – Duplicate and Triplicate system, KOTs and BOTs, Computerized KOTs
Necessity and functions of a control system, F&B Control cycle and monitoring.
Calculation of food cost
Methods of food control, food control checklist.
Beverage controlling- calculation of beverage cost, methods of beverage control, control checklist.
Operating Yardsticks- Total food & beverage sales, departmental profit, ratio of food and beverage sales to
total sales, ASP, sales mix, payroll costs, index of productivity, stock turnover, sales/ waiter and sales/ sq.
UNIT 11: Sales promotion-introduction, Food & beverage facilities- advertising, merchandising, public relations,
Beverage lists, menu merchandising, Performance measurement.
UNIT 12: Service and Selling Techniques
A guest-oriented approach to service.
Establishing service standards for Successful service & selling ( the techniques & strategies)
The Bartender-his role as a psychologist, his role as a sales person, his role in alcohol awareness.
Method of drink making – shakes, blended drinks
Desk station setup for effective service.
UNIT 13: FUELS USED IN COOKING
Cooking by fire
Cooking by oil
Cooking by gas
Cooking by electricity
Fuel less cooking.
o Service Grooming and Restaurant Etiquettes.
o Mis-en- place and Mis-en-scene
o Identification of equipments
13 | P a g e
o Food and Beverage service sequence
o Rules for laying table - Laying covers as per menus
o Sideboard setup
o Silver service & American service
o Situation handling
o Restaurant reservation system
o Order taking – writing a food KOT, writing a BOT
Duration: A minimum of 6 - 8 weeks training must be undertaken by each student in the relevant
Organizations (Hotels, Airlines, Fast Food Chains, and Restaurants etc.)
Guideline: To be exposed to at least the core areas (Front Desk, Restaurant, Housekeeping and Kitchen).
Detailed report of the Industrial Training Undertaken - by the student must be submitted in the form of
“Industrial Training Report” at the end of the training. The report should contain the following items in the
sequence mentioned below , amongst other things:
Student Details Page (Name, Roll Number, Class, Semester etc.)
Certificate of Completion of Training to be issued by the Hotel and countersigned by the Learning Centre
Objectives of the Training
Student Declaration Page
Brief Details of the Hotel (Introduction, Management, Facilities, Services etc.)
Details of Trainings Undertaken (Department, Description of Training, Duration, details etc.)
Remarks / Certificate from the Department Heads of the Hotel
Summary Page (Mentioning the skills acquired by the student)
Learning Centre Remarks Page (to be filled & signed by the Learning Centre Training Coordinator and
Appendix, containing the following:
Copy of Letter of Recommendation for Training to the Hotel from the Learning Centre
Copy of Letter of Training Approval from the Hotel for the Student.
Copy of Tariff Card of the Hotel
Copy of the Menu of the Hotel
Copy of Brochure of the Hotel.
HMP112 --- Presentation/Seminar
HMP113 --- Project Course Work