The hospitality industry is one of the fastest-growing sectors globally, offering exciting career opportunities in hotels, resorts, airlines, cruise lines, event management, and more. Our Hotel Management program provides hands-on training, expert faculty, and industry exposure to help you build a successful career in this dynamic field.
Note: If you are from Telangana state and eligible to receive a government scholarship will get a fee reimbursement ₹35000/- per annum
What You’ll Learn
- Front Office & Customer Service – Reservation handling, guest relations, and concierge management.
- Food & Beverage Operations – Restaurant service, catering, and bar management.
- Housekeeping & Facility Management – Room division, hygiene standards, and hospitality services.
- Culinary Arts & Kitchen Management – Professional cooking techniques and menu planning.
- Event Management & Hospitality Marketing – Organizing conferences, weddings, and brand promotions.
- Travel & Tourism Management – Ticketing, tour operations, and global tourism trends.
- Leadership & Entrepreneurship – Business skills for launching hospitality ventures.
Career Opportunities
- Hotels & Resorts 🏨
- Cruise Lines & Airlines ✈️
- Luxury Restaurants & Cafés 🍽️
- Event Planning & Entertainment Industry 🎤
- Tourism & Travel Agencies 🌍
- Government & Private Hospitality Sectors 🏢
Why Choose Us?
- Affiliated with Osmania University (or your institution)
- Approved by AICTE & Govt. of India
- 100% Placement Assistance in Top Hospitality Brands
- State-of-the-Art Training Labs & Kitchen
- Internship & Industrial Exposure with Leading Hotels
Course Features
- Lectures 40
- Quiz 0
- Duration 3 Years
- Skill level All levels
- Language English
- Students 32
- Assessments Yes
- 6 Sections
- 40 Lessons
- 156 Weeks
Expand all sectionsCollapse all sections
- First Semester -Theory & Practical8
- 1.1Fundamentals of Food Production-1 (Theory and BTK – 1 Practical)
- 1.2Introduction of Food and Beverage (Theory and Practical)
- 1.3Accommodation Operations-1 (Theory and Practical)
- 1.4Introduction of Front Office – 1(Theory and Practical)
- 1.5French-1 (Theory)
- 1.6Communicative English – 1
- 1.7Hygiene, Sanitation & Safety (Theory)
- 1.8Basic Computer Application (Practical)
- Second Semester – Theory &Practical7
- 2.1Introduction to Continental Cookery (Theory and Practical)
- 2.2Fundamentals of Food & Beverage Operations (Theory and Practical BTK-II)
- 2.3Accommodation Operations –II (Theory and Practical)
- 2.4Basic Front Office Procedures (Theory and Practical)
- 2.5Communicative French (Theory)
- 2.6Hotel Communicative English and Etiquette (Theory)
- 2.7Environmental Studies (Theory)
- Third Semester - Theory and Practical10
- 3.1Indian Regional Cuisine (Theory)
- 3.2Beverage Service – II (Theory)
- 3.3Linen and Laundry Operations (Theory)
- 3.4Front Office Operations (Theory)
- 3.5Food and Beverage Management (Theory)
- 3.6Principles and Practices of Management (Theory)
- 3.7Quantity Training Kitchen (Practical)
- 3.8Beverage Service (Practical)
- 3.9Laundry Operations (Practical)
- 3.10Front Office Operations-II (Practical) Electives -I Kitchen Operations and Management Bar Management Trends in Accommodation Operations Travel and Tourism
- Fourth Semester - Theory and Practical2
- Fifth semester – Theory and Practical7
- 5.1Advanced Food Production (Theory and Practical)
- 5.2Advanced Food And Beverage Service (Theory and Practical)
- 5.3Interior Design & Flower Arrangement (Theory and Practical)
- 5.4Front Office Accounting Mgmt (Theory and Practical)
- 5.5Research for Hospitality & Tourism Mgmt
- 5.6Hotel Accts. & Financial Mgmt
- 5.7Electives
- Sixth Semester – Theory and Practical6
Features
- Elegible Students from Telagana gets Reembrushment of ₹35000
