Content of the Courses Offered by Nageshkar Memorial Hospitality Academy

Bachelor of Arts in International Hospitality Administration (BA-IHA)

Subjects:

  1. Understanding International Tourist
  2. International Hotel Management
  3. Supervision in the Hospitality Industry
  4. Management in Tourism
  5. Convention Management and Services
  6. Foundation Course in Tourism
  7. Security Loss Prevention Management
  8. Front Office
  9. Housekeeping
  10. Foods and Beverage Service
  11. Foods and Beverage Production
  12. Human Resource Development
  13. Resort Management
  14. Communication Skills in English
  15. Hospitality Sales and Marketing

12 Course Hospitality Management Curriculum  (Educational Institute Of American Hotel & Lodging Association)

Subjects:

  1. Managing Front Office Operations
  2. Housekeeping Management
  3. Hospitality Facilities Management and Design
  4. Managing Hospitality Human Resources
  5. Supervision in the Hospitality Industry
  6. Food Production Principles
  7. Tourism and the Hospitality Industry
  8. Leadership and Management in the Hospitality Industry
  9. Security and Loss Prevention Management
  10. Management of Food and Beverage Operations
  11. Hospitality Sales and Marketing
  12. Basic Hotel and Restaurant Accounting

8 Course Hospitality Operations Certificate (Educational Institute Of American Hotel & Lodging Association)

Subjects:

  1. Managing Front Office Operations
  2. Housekeeping Management
  3. Supervision in the Hospitality Industry
  4. Tourism and the Hospitality Industry
  5. Management of Food and Beverage Operations
  6. Hospitality Sales and Marketing
  7. Basic Hotel and Restaurant Accounting
  8. Managing Service in Food and Beverage Operations

5 Course Operations Certificate (Educational Institute Of American Hotel & Lodging Association)

Subjects:

  1. Food Production Principles
  2. Food and Beverage Service
  3. Front Office Operations
  4. Housekeeping Management
  5. Supervision in the Hospitality Industry

4 Course Operations Certificate (Educational Institute Of American Hotel & Lodging Association)

Subjects:

  1. Food Production Principles
  2. Food and Beverage Service
  3. Front Office Operations
  4. Housekeeping Management

Bachelor Of Science in Hospitality & Catering Management , BSc-HCM (SIKKIM MANIPAL UNIVERSITY)

Subjects:

Semester 1:

  1. Introduction to Hospitality
  2. Indian Constitution
  3. Business English
  4. Hospitality French
  5. Front Office Operations – I (Theory)
  6. Front Office Operations – I ( Practical)
  7. Accommodation Operations I (Theory)
  8. Accommodation Operations I (Practical)

Semester II:

  1. Food Production & Bakery – I (Theory)
  2. Food Production & Bakery – I (Practical)
  3. Food & Beverage Service – I (Theory)
  4. Food & Beverage Service – I (Practical)
  5. Hospitality & Hotel Accounting
  6. Food Safety & Nutrition

Semester III:

  1. Front Office Operations – II (Theory)
  2. Front Office Operations – II ( Practical)
  3. Accommodation Operations II (Theory)
  4. Accommodation Operations II (Practical)
  5. Principles of Management
  6. Computer Applications
  7. Hospitality & Hotel Economics
  8. Business Statistics

Semester IV:

  1. Food Production & Bakery –II (Theory)
  2. Food Production & Bakery – II (Practical)
  3. Food & Beverage Service – II (Theory)
  4. Food & Beverage Service – II (Practical)
  5. On the Job Training ( a minimum of 240 hours)

Semester V:

  1. Hospitality and Hotel Law
  2. Human Resource Management
  3. Hospitality Information System (Theory)
  4. Hospitality Information System ( Practical)
  5. Environmental Studies
  6. Facility Planning
  7. Entrepreneurship Development

Semester VI:

  1. Food & Beverage Management
  2. Sales & Marketing Management
  3. Travel & Tourism Management
  4. Cultural Heritage of India
  5. Professional Elective
  1. Front Office
  2. Housekeeping
  3. Food & Beverage Production
  4. Food & Beverage Service
  5. Sales  Marketing
  6. Training & Development
  7. Travel & Tourism
  8. Personality Development

 

Certificate Course in Hotel Management & Catering Technology

Subjects:

  1. Communication Skill & IT (English & French)
  2. Food Production Principles
  3. Food & Beverage Service
  4. Accommodation Services
  5. Basic Principles of Accountancy
  6. Catering Science
  7. Fundamentals of Management 

Craftsmanship course in Cookery

Subjects:

  1. Cookery & Larder
  2. Commodities, Hygiene & Nutrition
  3. Hotel Engineering
  4. Costing
  5. Communication Skill