About the Course

The M.Sc. Hotel Management & Catering Science programme is designed to provide advanced knowledge in hospitality operations, food service management, hotel administration, and strategic management. The course integrates management principles with hospitality practices, enabling students to manage complex service environments effectively.

The programme prepares graduates for leadership roles in hotels, resorts, tourism enterprises, institutional catering, and hospitality education.

About the Curriculum

The curriculum is structured under the autonomous academic framework and is periodically updated to align with global hospitality standards and industry expectations. It combines advanced theory, applied learning, and research orientation.

Key areas of study include:

• Advanced Hotel Operations Management
• Strategic Hospitality Management
• Advanced Food Production and Culinary Management
• Food & Beverage Management and Service Excellence
• Front Office and Revenue Management
• Housekeeping Operations and Facility Management
• Hospitality Marketing and Brand Management
• Hotel Law, Ethics, and Sustainability
• Research Methodology, Internship, and Dissertation

Practical training, case studies, industry exposure, seminars, and a major dissertation are integral components of the curriculum, ensuring managerial readiness and research competence.

Vision of the Department

To develop hospitality leaders and researchers with strong managerial skills, service excellence, and ethical values capable of contributing to global hospitality and tourism industries.

Mission of the Department

• To impart advanced managerial and operational knowledge in hospitality
• To promote leadership, strategic thinking, and service quality
• To strengthen professional competence through industry-oriented learning
• To prepare students for senior roles, entrepreneurship, and academic careers
• To instill ethical practices, sustainability awareness, and customer focus

Laboratory & Practical Facilities

The Department of Hotel Management & Catering Science is supported by advanced practical laboratories and training facilities for postgraduate learning.

Advanced Hospitality Training Facilities

• Professional food production and culinary laboratories
• Food & beverage service training setups
• Housekeeping and facility management labs
• Front office and hospitality operations simulation tools

These facilities provide real-world exposure and managerial-level training in hospitality operations.

Eligibility Criteria

Candidates seeking admission to the M.Sc. Hotel Management & Catering Science programme must have:

• A Bachelor’s degree in Hotel Management, Catering Science, Hospitality, or a related discipline
• Fulfilled eligibility norms prescribed by the institution and university

Admissions are based on merit and institutional admission guidelines.

Learning Outcomes

Upon completion of the programme, students will be able to:

• Manage and lead hospitality operations effectively
• Apply strategic and financial principles in hotel administration
• Deliver high standards of service quality and customer satisfaction
• Conduct hospitality research and managerial analysis
• Demonstrate leadership, professionalism, and ethical responsibility

Career Opportunities

Graduates of M.Sc. Hotel Management & Catering Science can pursue careers in:

• Hotel Manager / Operations Manager
• Food & Beverage Manager
• Hospitality Consultant
• Resort and Tourism Operations Manager
• Institutional Catering Manager
• Hospitality Trainer / Educator
• Cruise and International Hospitality Services

Higher Education & Research Opportunities

• Ph.D. in Hotel Management / Hospitality Studies
• Advanced research programmes and fellowships
• Academic and training careers in hospitality education

The programme offers strong prospects in senior hospitality roles, consultancy, research, and academia.