Our Courses

  • IHM-A’s designed and delivered courses are subject to on-going validation, awarded by University of Huddersfield, UK and renowned for the best industry, research and business management orientation. We have developed world class hospitality professionals with broad career progression opportunities world-wide for 25 years now.

    • Why IHM-A

      • A sterling reputation built through expertise since 1989 with ongoing quality audits (Quality Assurance Agency, UK – www.qaa.ac.uk)
      • Access to the ONLY two international degrees APPROVED by AICTE each year since 2004 in the mandated Four Year format in India.
      • 25 years of the best experience in creating global hospitality professionals with quality, service, leadership and human values.

    • Why University of Huddersfield

      • Celebrate our 18 year old collaboration with University of Huddersfield, UK – Times Higher Education University of the Year 2013 (UK) a best practice in Indo-British education commended consistently
      • Enjoy the advantage of an international honours degree, to facilitate higher studies anywhere in the world, for a post-graduate education abroad, your credits are internationally recognized through the ECS
      • Experience the powerful alumni network of our University graduates who will be happy to share their impressive track record of re-sounding success stories both in India and abroad over the decades

    Course Structure (UK)

    4 Year BA (Honours) Hotel Management

    • BFI 1034 – Tourism & Hospitality Management Foundation

      Students are prepared for a career in the hospitality industry through a foundation in the hospitality & tourism industry. They are introduced to the study of management in a hospitality context looking at a number of industry models and the characteristics of those different sectors.

      Students will become familiar with the management of a wide range of hospitality operations in the domestic and international market. Students will be able to understand a range of positive and negative impacts of tourism and identify the ways in which negative impacts may be minimized by effective tourism planning.
      Students will become familiar with a range of fundamental organizational and management concepts and principles which managers use in designing and running hospitality/service units and which emphasize the teaching of management subjects in later years.

    • BFI 1001 – Food and Beverage Operations

      This module will develop the basic knowledge and essential skills required for food & beverage operations and to be successful in today’s highly competitive environment. It will allow the students to identify, compare, discuss and examine major issues involved in service style, types of menus, equipments used for running quality food and beverage operations, knowledge of beverages and world trends in beers and wines. Students will have a thorough understanding of the French Classical menu.

      Module activities will include lectures, presentations, field visits, seminars, wine tasting sessions and training events related to the development of food & beverage operations knowledge and skills. Students will integrate knowledge and abilities gained and would be able to relate the interdepartmental skills with other modules in the operation.

    • BFI 1035 – Food Production Operations

      The module introduces students to food production theories and practices involved in basic cookery. Students are introduced to the skills and techniques of food production with reference to classical and popular international cuisines. The module emphasises on the role of ingredients, product identification, weights and measures, equipments and their use in professional foodservice establishments. Students will also learn food production processes, time management and indenting.

    • BFI 1032 – Property Management Systems

      This module examines the modern day practices in front office and property management system and applies that knowledge to practical situations. This enables students to gain a basic understanding about the property management system in relation with operations. Theory is inseparable from practical in this module. This module helps the culinary students to understand the operations of the front of the house and its relation with the food production operations in a commercial establishment.

    • BFI 1033 – Accommodation Management

      This module will provide training of basic skills, which are required in the housekeeping department of hotels for success in today’s highly competitive economic environment. It will cover different areas maintained by housekeeping including guest rooms and public areas. Students will gain an overall understanding of the housekeeping operations in hotels.

      This module will also cover the safety & security aspects of hotel operations. Module activities will include field visits, presentations, live demonstrations as well as experiential work.

    • BFI 1036 – Personal Development Planning (PDP)

      The Personal Development Planning (PDP) unit will encompass a range of approaches to learning that connect planning (an individual’s goals and intentions for learning or achievement), doing (aligning actions to intentions) recording (thoughts, ideas, experiences in order to understand and evidence the process and results of learning) and reflection (reviewing and evaluating experiences and the results of learning).

      This module will enable students to develop their professional and personal skills to ensure that they are equipped for both the study and work environment. Emphasis is on employability and enterprise. This module taught by lectures, workshops and tutorials will enable students to develop and practice their reading, writing, presentation, team-work and research skills. This learning will also enable hospitality professionals to communicate effectively in oral and written form and also using text and electronic media.

    • Hotel Interface / Hotel Exposure
    • BII 2048 – Management of Hospitality Organisations

      Students are prepared to move from the foundation level and are introduced to hospitality management in the intermediate level with emphasis on developing managerial skills and to develop an analytical view of management functions, processes and organisational behaviour.
      This module focuses upon key topics associated with the study of individuals and groups within hospitality organisational and social contexts. The impact that people have on the organisation’s efficiency and effectiveness is examined. Wide ranges of individual and organisational theories are drawn upon to encourage students to develop a critical approach to their understanding and analysis of organisations. The subject incorporates teachings from multiple disciplines-ideas from political science, economics and information technology as well as concepts from behavioural sciences, such as psychology, anthropology and sociology.

    • BII 2050 – Business Finance

      The module introduces the environment of financial decision-making involving corporate objectives and role of the finance function. The techniques of investment appraisal are developed and applied to capital investment decisions. The impact of risk and uncertainty on investment decision making is examined.

      The module also examines the financing decisions facing firms, including the effects of leverage, establishing optimal debt-equity ratio & working capital, leasing decisions, and interaction between financing and investment decisions. The module examines role of financial markets in securing of finance, and efficiency of capital lease or buy decision.

    • BII 2051 – Marketing Management

      The module highlights the need for managers to view the role of marketing as a vital managerial concern. A marketing perspective is built on an in-depth understanding of customer desires and decision processes and this module creates an understanding of how and why consumers and organisations make purchase choices. Practical aspects of marketing management are examined critically in the context of realities of organisation and environment. The module content and learning methods will help students develop skills of critical analysis and problem solving, formulation of reasoned arguments and the persuasive communication of their ideas to large groups.

    • BII 2052 – Human Resource Management

      This module introduces students to a broad based market approach to HRM in the hospitality sector. It exposes the students to HRM practices to enable them as individuals who encounter HRM matters on their jobs to deal with them. This module will provide strong foundations for students who aspire to build a career in hospitality HRM. Managing human capital in the new economy is a challenge all business professionals face. This course addresses that challenge by retaining its unique orientation to overall practicality and real-world application incorporating technology, teams and virtual learning methods. Practical tips and suggestions provide effective ways of dealing with problems in communication, leadership, discipline, performance appraisal, labour relations, and compensation administration

    • BII 2047 – Meetings, Incentives, Conferences & Exhibition Management (Open)

      In this module students will understand the nature and scope of business events including meetings, international association conventions, incentive travel and exhibitions with specific emphasis on provision of food and beverages. This entails MICE planning with food as the mainstay for the success of the event. This module will further help students to identify varieties of cuisines, study of contemporary menus, planning and execution of select and popular themes. Business topics such as strategy formulation, internal communications & employee incentives/rewards will be used to understand why these events are so important in the business context. Students will also explore the co-ordination details required in business events from planning to costing and delivery.

    • BII 2032 – Food & Beverage Enterprise Management (Open)

      This module seeks to introduce managerial and supervisory responsibilities, amply emphasizes on the contribution of the F & B Service department to the overall success of a hospitality operation. It focuses on developing the knowledge, skills and attitudes needed to succeed in recognizing and exploiting opportunities for innovation in the hospitality sector. It prepares the students to be able to develop & design a food & beverage outlet and be able to shoulder managerial responsibilities in Food & Beverage Operations.

    • BII 2049 – Facilities Management (Open)

      This module seeks to enhance the students’ ability to implement the rooms’ division management learning in designing restaurant and accommodation product and studying various factors that determine successful new ventures in the market. The module deals with management & entrepreneurial aspects of Accommodations. This module also looks at the significant changes in the ways that hotels are managed today especially with the advancement of the technological interface. Some aspects of the changes in the strategic focus of the hotel industry especially in profit generation, and in modernization aspects of the accommodation product and management processes will be covered

    • On-the-Job Training / Industrial Understudy
    • BHI 4044 – Strategic Management

      The aim of this module is to familiarize students with the strategic management process and its impact on the hospitality industry. Students appreciate hospitality policy-making within global, international and national contexts and create an ability to develop and apply innovative strategic planning approaches in response to corporate policies. Students will gain sense and imagination in the relationship between policy and practice and will be able to anticipate and develop monitoring mechanisms that evaluate policy and business responses to issues and trends, and the use of that information in strategic planning. Students will learn how to explore the necessary tools, procedures and competencies needed to analyze, define, plan and manage change in an international context.

    • BHI 4045 – Hotel Operations Management

      This module gives students an understanding of the concepts and principles of modern operations management with a view to increase productivity and profitability in hotel operations. The module emphasises on problem solving for executive decision making under conditions of certainty and risk. It will also cover aspects of behavioural issues that influence decision-making as well as provide knowledge of statistical models and tools that support analysis and planning of service operations.

      Concepts, theories and techniques associated with services management, productivity management, and problem solving and decision-making will be examined. Case studies will be used to provide the means of applying theory and techniques to a variety of hotel and catering operations scenarios. The thrust of these case studies will be the resolution of problems, which will lead to productivity and profitability gains for the organisation studied.

    • BHI 4047 – Corporate Governance

      This module examines the values and value conflicts inherent in the modern practices of the business world, investigates the major philosophical issues that challenge the conduct of ethics as a rational enterprise, exposes students to major traditions in philosophical normative ethics and applies those traditions to specific value conflicts in the business world. A critical thinking component is included in the course. Specific problems relating to topics such as corporate responsibility, employee rights, and the nature of the free enterprise system, environmental concern and ethical business practices. In deciding how to act, managers reveal their inner values, test their commitment to those values, and ultimately shape their characters.
      Student will become familiar with business ethics as a type of applied ethics. As such, it is concerned with principles applied and actions taken in the workplace and the boardroom. At the same time, since business practice is inseparable from the rest of human life, Business Ethics has to take account of the well-being of human society and the natural environment.

    • BHI 4046 – Managing Innovation & Change (Open)

      The purpose of this module is to look at innovation in organisations, creative climates and the process of developing ongoing and continuous innovation in hospitality organisations. The module consists of three key themes. Theme one, deals with the theory of innovation and the practice of managing innovation in hospitality organisations. Theme two addresses the softer aspects of entrepreneurial qualities and the characteristics of creative climates and organisational culture. Theme three considers ways of developing hospitality organisations so that they are continuously innovative into the future.

    • BHI 4038 – Digital & Marketing Communication (Open)

      The module will cover a variety of digital media and information and communications technologies within the contemporary marketing and e-business environment from both the marketing mix and direct or relationship-based paradigms. Students will cover relevant academic content for developing necessary knowledge, understanding and competencies in the field of integrated, interactive one-to-one digital marketing and communications.

      The module will develop students’ knowledge and abilities in areas such as strategic marketing and communications planning for e-business, web site design for marketing, and interactive digital marketing communications.

    • BHI 4041 – Global Events & Festivals (Open)

      This module is designed to provide knowledge of evolution of mega events and festivals. Students will study strategies and policies adopted by host nations to deliver prestigious and costly events. As part of the coursework assignment, students will have to assess wide range of case studies of contemporary events. Students will be able to ascertain the role and significance of global events in generating revenue for the hospitality and tourism industry. Students will also be introduced to some critical concepts in the development of global events and festival business.

    • BHI 4042 – Project Research (Open)

    4 Year BA (Honours) Culinary Arts

    • BFI 1031 – Culinary Management Foundation

      This module provides an introduction to effective management in a hospitality context looking at different industry models and the characteristics of those sectors. It helps the student to develop an understanding of the concepts of management and helps in encouraging familiarity with the range of management functions within the hospitality organisations. Students will be able to understand the origin, meaning and development of hospitality and culinary arts.

      This module emphasizes on the changing role of a chef to a chef manager in order to keep abreast with constant changes and demands of the industry and markets. This module helps students to familiarize with a range of underpinning organisational and management concepts and principles which chefs use in designing and running foodservice establishments/ units which establish a base for management modules in later years.

    • BFI 1001 – Food and Beverage Operations

      This module will develop the basic knowledge and essential skills required for food & beverage operations and to be successful in today’s highly competitive environment. It will allow the students to identify, compare, discuss and examine major issues involved in service style, types of menus, equipments used for running quality food and beverage operations, knowledge of beverages and world trends in beers and wines. Students will have a thorough understanding of the French Classical menu.

      Module activities will include lectures, presentations, field visits, seminars, wine tasting sessions and training events related to the development of food & beverage operations knowledge and skills. Students will integrate knowledge and abilities gained and would be able to relate the interdepartmental skills with other modules in the operation.

    • BFI 1037 – Food Production Operations

      The module introduces students to food production theories and practices involved in basic cookery. Students are introduced to the skills and techniques of food production with reference to classical and popular international cuisines. The module emphasises on the role of ingredients, product identification, weights and measures, equipments and their use in professional foodservice establishments. Students will also learn food production processes, time management and indenting.

    • BFI 1032 – Property Management Systems

      This module examines the modern day practices in front office and property management system and applies that knowledge to practical situations. This enables students to gain a basic understanding about the property management system in relation with operations. Theory is inseparable from practical in this module. This module helps the culinary students to understand the operations of the front of the house and its relation with the food production operations in a commercial establishment.

    • BFI 1038 – Nutrition, Health & Safety Management

      This module fosters an understanding towards health and food safety providing the basic information on dietary guidelines, food guide pyramid and menu planning. The module also examines the values and responsibilities of food handlers in implementing safe practices throughout the food chain and emphasizes the aspects in food services as major concern to public health. The module will enhance the awareness on the legislations and regulations mandatory in food service operations. The module covers basic information on nutrition, hygiene and food safety related practices in the catering industry.

    • BFI 1036 – Personal Development Planning (PDP)

      The Personal Development Planning (PDP) unit will encompass a range of approaches to learning that connect planning (an individual’s goals and intentions for learning or achievement), doing (aligning actions to intentions) recording (thoughts, ideas, experiences in order to understand and evidence the process and results of learning) and reflection (reviewing and evaluating experiences and the results of learning).

      This module will enable students to develop their professional and personal skills to ensure that they are equipped for both the study and work environment. Emphasis is on employability and enterprise. This module taught by lectures, workshops and tutorials will enable students to develop and practice their reading, writing, presentation, team-work and research skills. This learning will also enable hospitality professionals to communicate effectively in oral and written form and also using text and electronic media.

    • Hotel Interface / Hotel Exposure
    • BII 2042 – Management of Hospitality Organisations

      Students are prepared to move from the foundation level and are introduced to hospitality management in the intermediate level with emphasis on developing managerial skills and to develop an analytical view of management functions, processes and organisational behaviour.

      This module focuses upon key topics associated with the study of individuals and groups within hospitality organisational and social contexts. The impact that people have on the organisation’s efficiency and effectiveness is examined. Wide ranges of individual and organisational theories are drawn upon to encourage students to develop a critical approach to their understanding and analysis of organisations. The subject incorporates teachings from multiple disciplines-ideas from political science, economics and information technology as well as concepts from behavioural sciences, such as psychology, anthropology and sociology.

    • BII 2050 – Business Finance

      The module introduces the environment of financial decision-making involving corporate objectives and role of the finance function. The techniques of investment appraisal are developed and applied to capital investment decisions. The impact of risk and uncertainty on investment decision making is examined.

      The module also examines the financing decisions facing firms, including the effects of leverage, establishing optimal debt-equity ratio & working capital, leasing decisions, and interaction between financing and investment decisions. The module examines role of financial markets in securing of finance, and efficiency of capital lease or buy decision.

    • BII 2046 – Marketing Management

      The module highlights the need for managers to view the role of marketing as a vital managerial concern. A marketing perspective is built on an in-depth understanding of customer desires and decision processes and this module creates an understanding of how and why consumers and organisations make purchase choices. Practical aspects of marketing management are examined critically in the context of realities of organisation and environment. The module content and learning methods will help students develop skills of critical analysis and problem solving, formulation of reasoned arguments and the persuasive communication of their ideas to large groups.

    • BII 2045 – Human Resource Management

      This module introduces students to a broad based market approach to HRM in the hospitality sector. It exposes the students to HRM practices to enable them as individuals who encounter HRM matters on their jobs to deal with them. This module will provide strong foundations for students who aspire to build a career in hospitality HRM. Managing human capital in the new economy is a challenge all business professionals face. This course addresses that challenge by retaining its unique orientation to overall practicality and real-world application incorporating technology, teams and virtual learning methods. Practical tips and suggestions provide effective ways of dealing with problems in communication, leadership, discipline, performance appraisal, labour relations, and compensation administration

    • BII 2047 – Meetings, Incentives, Conferences & Exhibition Management (Open)

      In this module students will understand the nature and scope of business events including meetings, international association conventions, incentive travel and exhibitions with specific emphasis on provision of food and beverages. This entails MICE planning with food as the mainstay for the success of the event. This module will further help students to identify varieties of cuisines, study of contemporary menus, planning and execution of select and popular themes. Business topics such as strategy formulation, internal communications & employee incentives/rewards will be used to understand why these events are so important in the business context. Students will also explore the co-ordination details required in business events from planning to costing and delivery.

    • BII 2043 – Contemporary Gastronomy (Open)

      During this module students will gain knowledge of various regional and international foods and drink products and culinary techniques. They will study the historical aspects of gastronomy that have evolved into modern day practices and may have influenced contemporary culinary techniques and product/menu offers. Students will become familiar with modern Gastronomy in the early nineteenth century and the symbiotic relationship between restaurants and gastronomic writing.

      This module will enable students to get familiar with the food and drink of a particular region. Interaction with the chef of a country will support the module. Students will gain and develop an understanding and awareness of Gastronomic studies in the culinary world.

    • BII 2044 – Facilities Management (Open)

      The module seeks to familiarize students with the basic application of engineering and maintenance concepts in kitchen operations. This module prepares future chefs to combat issues pertaining to operation of various engineering systems in the food production industry there by making it easier to take necessary precautions while handling various facilities. This module only enables assessment of engineering systems in kitchen operations.

      This module provides students with information related to facility design and maintenance. Foodservice layout and design are related to operating issues, new building construction and renovations. Planning and design of facilities including equipment, space & functional relationships, cost & operating efficiencies are included, as well as emphasis made on maintenance programs, safety regulations, building code requirements and energy conservation.

    • On-the-Job Training / Industrial Understudy
    • BHI 4043 – Strategic Management

      The aim of this module is to familiarize students with the strategic management process and its impact on the hospitality industry. Students appreciate hospitality policy-making within global, international and national contexts and create an ability to develop and apply innovative strategic planning approaches in response to corporate policies. Students will gain sense and imagination in the relationship between policy and practice and will be able to anticipate and develop monitoring mechanisms that evaluate policy and business responses to issues and trends, and the use of that information in strategic planning. Students will learn how to explore the necessary tools, procedures and competencies needed to analyze, define, plan and manage change in an international context.

    • BHI 4036 – Culinary Operations Management

      The module provides overview of the food service industry and its related segments and its relationship to social cultural, environmental and global issues. The student will be provided with the knowledge of developing food service establishment from the perspective of customers, operations and profitability. The food service establishments have grown at a very fast pace and the management of these professional culinary enterprises provides an exciting challenge. Culinary artistry and technique need to be blended with business and management acumen and with the skills of creativity and innovation. This module provides the learner with a detailed theoretical and practical knowledge of culinary operations management with a particular emphasis on materials management, menu planning, production planning, cost analysis and menu engineering.

    • BHI 4039 – Global Cuisine Management

      Students are prepared to advance in their culinary career and learn the relationship between history, culture, and cuisine. Students will examine how history, race, religion, environmental, geographical, and social factors all influence food which is eaten by a specific people. Students will explore cuisine in chronological progression through history and watch how the cause and effect of history influences the very food we eat today. Students will view cuisine in a historical fashion and will be able to see which events were happening in the world concurrently and to make more connections about food and events. Students are given an introduction to and hands-on experience in popular cuisines of the world.

    • BHI 4037 – Digital & Marketing Communication (Open)

      The module will cover a variety of digital media and information and communications technologies within the contemporary marketing and e-business environment from both the marketing mix and direct or relationship-based paradigms. Students will cover relevant academic content for developing necessary knowledge, understanding and competencies in the field of integrated, interactive one-to-one digital marketing and communications.

      The module will develop students’ knowledge and abilities in areas such as strategic marketing and communications planning for e-business, web site design for marketing, and interactive digital marketing communications.

    • BHI 4035 – Culinary Innovation Management (Open)

      This module provides an introductory overview to the knowledge and skills needed for entrepreneurship and contemporary careers. The module offers a chance to gain new knowledge and skills about how to identify and pursue entrepreneurial opportunities that can be applied to a student’s own interests. Topics include: how entrepreneurs find, screen, and evaluate ideas and new business opportunities.

      Creativity: Imagination, ingenuity; the ability to create; the act of relating previously unrelated things; the application of a student’s mental ability and curiosity to discover something new.

      Innovation: The introduction of something new; the development of new processes, methods, devices, products, and services for use by oneself and/or others.

      Entrepreneurship: The pursuit of opportunity without regard to resources currently controlled; the process of creating value by combining resources in unique ways to exploit opportunity. It involves taking responsibility for implementing innovative concepts.

    • BHI 4040 – Global Events & Festivals (Open)

      This module is designed to provide knowledge of evolution of mega events and festivals. Students will study strategies and policies adopted by host nations to deliver prestigious and costly events. As part of the coursework assignment, students will have to assess wide range of case studies of contemporary events. Students will be able to ascertain the role and significance of global events in generating revenue for the hospitality and tourism industry. Students will also be introduced to some critical concepts in the development of global events and festival business.

    • BHI 4034 – Corporate Governance (Open)

      This module examines the values and value conflicts inherent in the modern practices of the business world, investigates the major philosophical issues that challenge the conduct of ethics as a rational enterprise, exposes students to major traditions in philosophical normative ethics and applies those traditions to specific value conflicts in the business world. A critical thinking component is included in the course. Specific problems relating to topics such as corporate responsibility, employee rights, and the nature of the free enterprise system, environmental concern and ethical business practices. In deciding how to act, managers reveal their inner values, test their commitment to those values, and ultimately shape their characters.

      Student will become familiar with business ethics as a type of applied ethics. As such, it is concerned with principles applied and actions taken in the workplace and the boardroom. At the same time, since business practice is inseparable from the rest of human life, Business Ethics has to take account of the well-being of human society and the natural environment.

    Course Structure (India)

    4 Year BA (Honours) Hotel Management

    • BFI 1034 – Tourism & Hospitality Management Foundation

      Students are prepared for a career in the hospitality industry through a foundation in the hospitality & tourism industry. They are introduced to the study of management in a hospitality context looking at a number of industry models and the characteristics of those different sectors.

      Students will become familiar with the management of a wide range of hospitality operations in the domestic and international market. Students will be able to understand a range of positive and negative impacts of tourism and identify the ways in which negative impacts may be minimized by effective tourism planning.
      Students will become familiar with a range of fundamental organizational and management concepts and principles which managers use in designing and running hospitality/service units and which emphasize the teaching of management subjects in later years.

    • BFI 1001 – Food and Beverage Operations

      This module will develop the basic knowledge and essential skills required for food & beverage operations and to be successful in today’s highly competitive environment. It will allow the students to identify, compare, discuss and examine major issues involved in service style, types of menus, equipments used for running quality food and beverage operations, knowledge of beverages and world trends in beers and wines. Students will have a thorough understanding of the French Classical menu.

      Module activities will include lectures, presentations, field visits, seminars, wine tasting sessions and training events related to the development of food & beverage operations knowledge and skills. Students will integrate knowledge and abilities gained and would be able to relate the interdepartmental skills with other modules in the operation.

    • BFI 1035 – Food Production Operations

      The module introduces students to food production theories and practices involved in basic cookery. Students are introduced to the skills and techniques of food production with reference to classical and popular international cuisines. The module emphasises on the role of ingredients, product identification, weights and measures, equipments and their use in professional foodservice establishments. Students will also learn food production processes, time management and indenting.

    • BFI 1032 – Property Management Systems

      This module examines the modern day practices in front office and property management system and applies that knowledge to practical situations. This enables students to gain a basic understanding about the property management system in relation with operations. Theory is inseparable from practical in this module. This module helps the culinary students to understand the operations of the front of the house and its relation with the food production operations in a commercial establishment.

    • BFI 1033 – Accommodation Management

      This module will provide training of basic skills, which are required in the housekeeping department of hotels for success in today’s highly competitive economic environment. It will cover different areas maintained by housekeeping including guest rooms and public areas. Students will gain an overall understanding of the housekeeping operations in hotels.

      This module will also cover the safety & security aspects of hotel operations. Module activities will include field visits, presentations, live demonstrations as well as experiential work.

    • BFI 1036 – Personal Development Planning (PDP)

      The Personal Development Planning (PDP) unit will encompass a range of approaches to learning that connect planning (an individual’s goals and intentions for learning or achievement), doing (aligning actions to intentions) recording (thoughts, ideas, experiences in order to understand and evidence the process and results of learning) and reflection (reviewing and evaluating experiences and the results of learning).

      This module will enable students to develop their professional and personal skills to ensure that they are equipped for both the study and work environment. Emphasis is on employability and enterprise. This module taught by lectures, workshops and tutorials will enable students to develop and practice their reading, writing, presentation, team-work and research skills. This learning will also enable hospitality professionals to communicate effectively in oral and written form and also using text and electronic media.

    • Hotel Interface / Hotel Exposure
    • BII 2048 – Management of Hospitality Organisations

      Students are prepared to move from the foundation level and are introduced to hospitality management in the intermediate level with emphasis on developing managerial skills and to develop an analytical view of management functions, processes and organisational behaviour.
      This module focuses upon key topics associated with the study of individuals and groups within hospitality organisational and social contexts. The impact that people have on the organisation’s efficiency and effectiveness is examined. Wide ranges of individual and organisational theories are drawn upon to encourage students to develop a critical approach to their understanding and analysis of organisations. The subject incorporates teachings from multiple disciplines-ideas from political science, economics and information technology as well as concepts from behavioural sciences, such as psychology, anthropology and sociology.

    • BII 2050 – Business Finance

      The module introduces the environment of financial decision-making involving corporate objectives and role of the finance function. The techniques of investment appraisal are developed and applied to capital investment decisions. The impact of risk and uncertainty on investment decision making is examined.

      The module also examines the financing decisions facing firms, including the effects of leverage, establishing optimal debt-equity ratio & working capital, leasing decisions, and interaction between financing and investment decisions. The module examines role of financial markets in securing of finance, and efficiency of capital lease or buy decision.

    • BII 2051 – Marketing Management

      The module highlights the need for managers to view the role of marketing as a vital managerial concern. A marketing perspective is built on an in-depth understanding of customer desires and decision processes and this module creates an understanding of how and why consumers and organisations make purchase choices. Practical aspects of marketing management are examined critically in the context of realities of organisation and environment. The module content and learning methods will help students develop skills of critical analysis and problem solving, formulation of reasoned arguments and the persuasive communication of their ideas to large groups.

    • BII 2052 – Human Resource Management

      This module introduces students to a broad based market approach to HRM in the hospitality sector. It exposes the students to HRM practices to enable them as individuals who encounter HRM matters on their jobs to deal with them. This module will provide strong foundations for students who aspire to build a career in hospitality HRM. Managing human capital in the new economy is a challenge all business professionals face. This course addresses that challenge by retaining its unique orientation to overall practicality and real-world application incorporating technology, teams and virtual learning methods. Practical tips and suggestions provide effective ways of dealing with problems in communication, leadership, discipline, performance appraisal, labour relations, and compensation administration

    • BII 2047 – Meetings, Incentives, Conferences & Exhibition Management (Open)

      In this module students will understand the nature and scope of business events including meetings, international association conventions, incentive travel and exhibitions with specific emphasis on provision of food and beverages. This entails MICE planning with food as the mainstay for the success of the event. This module will further help students to identify varieties of cuisines, study of contemporary menus, planning and execution of select and popular themes. Business topics such as strategy formulation, internal communications & employee incentives/rewards will be used to understand why these events are so important in the business context. Students will also explore the co-ordination details required in business events from planning to costing and delivery.

    • BII 2032 – Food & Beverage Enterprise Management (Open)

      This module seeks to introduce managerial and supervisory responsibilities, amply emphasizes on the contribution of the F & B Service department to the overall success of a hospitality operation. It focuses on developing the knowledge, skills and attitudes needed to succeed in recognizing and exploiting opportunities for innovation in the hospitality sector. It prepares the students to be able to develop & design a food & beverage outlet and be able to shoulder managerial responsibilities in Food & Beverage Operations.

    • BII 2049 – Facilities Management (Open)

      This module seeks to enhance the students’ ability to implement the rooms’ division management learning in designing restaurant and accommodation product and studying various factors that determine successful new ventures in the market. The module deals with management & entrepreneurial aspects of Accommodations. This module also looks at the significant changes in the ways that hotels are managed today especially with the advancement of the technological interface. Some aspects of the changes in the strategic focus of the hotel industry especially in profit generation, and in modernization aspects of the accommodation product and management processes will be covered

    • On-the-Job Training / Industrial Understudy
    • BHI 4044 – Strategic Management

      The aim of this module is to familiarize students with the strategic management process and its impact on the hospitality industry. Students appreciate hospitality policy-making within global, international and national contexts and create an ability to develop and apply innovative strategic planning approaches in response to corporate policies. Students will gain sense and imagination in the relationship between policy and practice and will be able to anticipate and develop monitoring mechanisms that evaluate policy and business responses to issues and trends, and the use of that information in strategic planning. Students will learn how to explore the necessary tools, procedures and competencies needed to analyze, define, plan and manage change in an international context.

    • BHI 4045 – Hotel Operations Management

      This module gives students an understanding of the concepts and principles of modern operations management with a view to increase productivity and profitability in hotel operations. The module emphasises on problem solving for executive decision making under conditions of certainty and risk. It will also cover aspects of behavioural issues that influence decision-making as well as provide knowledge of statistical models and tools that support analysis and planning of service operations.

      Concepts, theories and techniques associated with services management, productivity management, and problem solving and decision-making will be examined. Case studies will be used to provide the means of applying theory and techniques to a variety of hotel and catering operations scenarios. The thrust of these case studies will be the resolution of problems, which will lead to productivity and profitability gains for the organisation studied.

    • BHI 4047 – Corporate Governance

      This module examines the values and value conflicts inherent in the modern practices of the business world, investigates the major philosophical issues that challenge the conduct of ethics as a rational enterprise, exposes students to major traditions in philosophical normative ethics and applies those traditions to specific value conflicts in the business world. A critical thinking component is included in the course. Specific problems relating to topics such as corporate responsibility, employee rights, and the nature of the free enterprise system, environmental concern and ethical business practices. In deciding how to act, managers reveal their inner values, test their commitment to those values, and ultimately shape their characters.
      Student will become familiar with business ethics as a type of applied ethics. As such, it is concerned with principles applied and actions taken in the workplace and the boardroom. At the same time, since business practice is inseparable from the rest of human life, Business Ethics has to take account of the well-being of human society and the natural environment.

    • BHI 4046 – Managing Innovation & Change (Open)

      The purpose of this module is to look at innovation in organisations, creative climates and the process of developing ongoing and continuous innovation in hospitality organisations. The module consists of three key themes. Theme one, deals with the theory of innovation and the practice of managing innovation in hospitality organisations. Theme two addresses the softer aspects of entrepreneurial qualities and the characteristics of creative climates and organisational culture. Theme three considers ways of developing hospitality organisations so that they are continuously innovative into the future.

    • BHI 4038 – Digital & Marketing Communication (Open)

      The module will cover a variety of digital media and information and communications technologies within the contemporary marketing and e-business environment from both the marketing mix and direct or relationship-based paradigms. Students will cover relevant academic content for developing necessary knowledge, understanding and competencies in the field of integrated, interactive one-to-one digital marketing and communications.

      The module will develop students’ knowledge and abilities in areas such as strategic marketing and communications planning for e-business, web site design for marketing, and interactive digital marketing communications.

    • BHI 4041 – Global Events & Festivals (Open)

      This module is designed to provide knowledge of evolution of mega events and festivals. Students will study strategies and policies adopted by host nations to deliver prestigious and costly events. As part of the coursework assignment, students will have to assess wide range of case studies of contemporary events. Students will be able to ascertain the role and significance of global events in generating revenue for the hospitality and tourism industry. Students will also be introduced to some critical concepts in the development of global events and festival business.

    • BHI 4042 – Project Research (Open)

    4 Year BA (Honours) Culinary Arts

    • BFI 1031 – Culinary Management Foundation

      This module provides an introduction to effective management in a hospitality context looking at different industry models and the characteristics of those sectors. It helps the student to develop an understanding of the concepts of management and helps in encouraging familiarity with the range of management functions within the hospitality organisations. Students will be able to understand the origin, meaning and development of hospitality and culinary arts.

      This module emphasizes on the changing role of a chef to a chef manager in order to keep abreast with constant changes and demands of the industry and markets. This module helps students to familiarize with a range of underpinning organisational and management concepts and principles which chefs use in designing and running foodservice establishments/ units which establish a base for management modules in later years.

    • BFI 1001 – Food and Beverage Operations

      This module will develop the basic knowledge and essential skills required for food & beverage operations and to be successful in today’s highly competitive environment. It will allow the students to identify, compare, discuss and examine major issues involved in service style, types of menus, equipments used for running quality food and beverage operations, knowledge of beverages and world trends in beers and wines. Students will have a thorough understanding of the French Classical menu.

      Module activities will include lectures, presentations, field visits, seminars, wine tasting sessions and training events related to the development of food & beverage operations knowledge and skills. Students will integrate knowledge and abilities gained and would be able to relate the interdepartmental skills with other modules in the operation.

    • BFI 1037 – Food Production Operations

      The module introduces students to food production theories and practices involved in basic cookery. Students are introduced to the skills and techniques of food production with reference to classical and popular international cuisines. The module emphasises on the role of ingredients, product identification, weights and measures, equipments and their use in professional foodservice establishments. Students will also learn food production processes, time management and indenting.

    • BFI 1032 – Property Management Systems

      This module examines the modern day practices in front office and property management system and applies that knowledge to practical situations. This enables students to gain a basic understanding about the property management system in relation with operations. Theory is inseparable from practical in this module. This module helps the culinary students to understand the operations of the front of the house and its relation with the food production operations in a commercial establishment.

    • BFI 1038 – Nutrition, Health & Safety Management

      This module fosters an understanding towards health and food safety providing the basic information on dietary guidelines, food guide pyramid and menu planning. The module also examines the values and responsibilities of food handlers in implementing safe practices throughout the food chain and emphasizes the aspects in food services as major concern to public health. The module will enhance the awareness on the legislations and regulations mandatory in food service operations. The module covers basic information on nutrition, hygiene and food safety related practices in the catering industry.

    • BFI 1036 – Personal Development Planning (PDP)

      The Personal Development Planning (PDP) unit will encompass a range of approaches to learning that connect planning (an individual’s goals and intentions for learning or achievement), doing (aligning actions to intentions) recording (thoughts, ideas, experiences in order to understand and evidence the process and results of learning) and reflection (reviewing and evaluating experiences and the results of learning).

      This module will enable students to develop their professional and personal skills to ensure that they are equipped for both the study and work environment. Emphasis is on employability and enterprise. This module taught by lectures, workshops and tutorials will enable students to develop and practice their reading, writing, presentation, team-work and research skills. This learning will also enable hospitality professionals to communicate effectively in oral and written form and also using text and electronic media.

    • Hotel Interface / Hotel Exposure
    • BII 2042 – Management of Hospitality Organisations

      Students are prepared to move from the foundation level and are introduced to hospitality management in the intermediate level with emphasis on developing managerial skills and to develop an analytical view of management functions, processes and organisational behaviour.

      This module focuses upon key topics associated with the study of individuals and groups within hospitality organisational and social contexts. The impact that people have on the organisation’s efficiency and effectiveness is examined. Wide ranges of individual and organisational theories are drawn upon to encourage students to develop a critical approach to their understanding and analysis of organisations. The subject incorporates teachings from multiple disciplines-ideas from political science, economics and information technology as well as concepts from behavioural sciences, such as psychology, anthropology and sociology.

    • BII 2050 – Business Finance

      The module introduces the environment of financial decision-making involving corporate objectives and role of the finance function. The techniques of investment appraisal are developed and applied to capital investment decisions. The impact of risk and uncertainty on investment decision making is examined.

      The module also examines the financing decisions facing firms, including the effects of leverage, establishing optimal debt-equity ratio & working capital, leasing decisions, and interaction between financing and investment decisions. The module examines role of financial markets in securing of finance, and efficiency of capital lease or buy decision.

    • BII 2046 – Marketing Management

      The module highlights the need for managers to view the role of marketing as a vital managerial concern. A marketing perspective is built on an in-depth understanding of customer desires and decision processes and this module creates an understanding of how and why consumers and organisations make purchase choices. Practical aspects of marketing management are examined critically in the context of realities of organisation and environment. The module content and learning methods will help students develop skills of critical analysis and problem solving, formulation of reasoned arguments and the persuasive communication of their ideas to large groups.

    • BII 2045 – Human Resource Management

      This module introduces students to a broad based market approach to HRM in the hospitality sector. It exposes the students to HRM practices to enable them as individuals who encounter HRM matters on their jobs to deal with them. This module will provide strong foundations for students who aspire to build a career in hospitality HRM. Managing human capital in the new economy is a challenge all business professionals face. This course addresses that challenge by retaining its unique orientation to overall practicality and real-world application incorporating technology, teams and virtual learning methods. Practical tips and suggestions provide effective ways of dealing with problems in communication, leadership, discipline, performance appraisal, labour relations, and compensation administration

    • BII 2047 – Meetings, Incentives, Conferences & Exhibition Management (Open)

      In this module students will understand the nature and scope of business events including meetings, international association conventions, incentive travel and exhibitions with specific emphasis on provision of food and beverages. This entails MICE planning with food as the mainstay for the success of the event. This module will further help students to identify varieties of cuisines, study of contemporary menus, planning and execution of select and popular themes. Business topics such as strategy formulation, internal communications & employee incentives/rewards will be used to understand why these events are so important in the business context. Students will also explore the co-ordination details required in business events from planning to costing and delivery.

    • BII 2043 – Contemporary Gastronomy (Open)

      During this module students will gain knowledge of various regional and international foods and drink products and culinary techniques. They will study the historical aspects of gastronomy that have evolved into modern day practices and may have influenced contemporary culinary techniques and product/menu offers. Students will become familiar with modern Gastronomy in the early nineteenth century and the symbiotic relationship between restaurants and gastronomic writing.

      This module will enable students to get familiar with the food and drink of a particular region. Interaction with the chef of a country will support the module. Students will gain and develop an understanding and awareness of Gastronomic studies in the culinary world.

    • BII 2044 – Facilities Management (Open)

      The module seeks to familiarize students with the basic application of engineering and maintenance concepts in kitchen operations. This module prepares future chefs to combat issues pertaining to operation of various engineering systems in the food production industry there by making it easier to take necessary precautions while handling various facilities. This module only enables assessment of engineering systems in kitchen operations.

      This module provides students with information related to facility design and maintenance. Foodservice layout and design are related to operating issues, new building construction and renovations. Planning and design of facilities including equipment, space & functional relationships, cost & operating efficiencies are included, as well as emphasis made on maintenance programs, safety regulations, building code requirements and energy conservation.

    • On-the-Job Training / Industrial Understudy
    • BHI 4043 – Strategic Management

      The aim of this module is to familiarize students with the strategic management process and its impact on the hospitality industry. Students appreciate hospitality policy-making within global, international and national contexts and create an ability to develop and apply innovative strategic planning approaches in response to corporate policies. Students will gain sense and imagination in the relationship between policy and practice and will be able to anticipate and develop monitoring mechanisms that evaluate policy and business responses to issues and trends, and the use of that information in strategic planning. Students will learn how to explore the necessary tools, procedures and competencies needed to analyze, define, plan and manage change in an international context.

    • BHI 4036 – Culinary Operations Management

      The module provides overview of the food service industry and its related segments and its relationship to social cultural, environmental and global issues. The student will be provided with the knowledge of developing food service establishment from the perspective of customers, operations and profitability. The food service establishments have grown at a very fast pace and the management of these professional culinary enterprises provides an exciting challenge. Culinary artistry and technique need to be blended with business and management acumen and with the skills of creativity and innovation. This module provides the learner with a detailed theoretical and practical knowledge of culinary operations management with a particular emphasis on materials management, menu planning, production planning, cost analysis and menu engineering.

    • BHI 4039 – Global Cuisine Management

      Students are prepared to advance in their culinary career and learn the relationship between history, culture, and cuisine. Students will examine how history, race, religion, environmental, geographical, and social factors all influence food which is eaten by a specific people. Students will explore cuisine in chronological progression through history and watch how the cause and effect of history influences the very food we eat today. Students will view cuisine in a historical fashion and will be able to see which events were happening in the world concurrently and to make more connections about food and events. Students are given an introduction to and hands-on experience in popular cuisines of the world.

    • BHI 4037 – Digital & Marketing Communication (Open)

      The module will cover a variety of digital media and information and communications technologies within the contemporary marketing and e-business environment from both the marketing mix and direct or relationship-based paradigms. Students will cover relevant academic content for developing necessary knowledge, understanding and competencies in the field of integrated, interactive one-to-one digital marketing and communications.

      The module will develop students’ knowledge and abilities in areas such as strategic marketing and communications planning for e-business, web site design for marketing, and interactive digital marketing communications.

    • BHI 4035 – Culinary Innovation Management (Open)

      This module provides an introductory overview to the knowledge and skills needed for entrepreneurship and contemporary careers. The module offers a chance to gain new knowledge and skills about how to identify and pursue entrepreneurial opportunities that can be applied to a student’s own interests. Topics include: how entrepreneurs find, screen, and evaluate ideas and new business opportunities.

      Creativity: Imagination, ingenuity; the ability to create; the act of relating previously unrelated things; the application of a student’s mental ability and curiosity to discover something new.

      Innovation: The introduction of something new; the development of new processes, methods, devices, products, and services for use by oneself and/or others.

      Entrepreneurship: The pursuit of opportunity without regard to resources currently controlled; the process of creating value by combining resources in unique ways to exploit opportunity. It involves taking responsibility for implementing innovative concepts.

    • BHI 4040 – Global Events & Festivals (Open)

      This module is designed to provide knowledge of evolution of mega events and festivals. Students will study strategies and policies adopted by host nations to deliver prestigious and costly events. As part of the coursework assignment, students will have to assess wide range of case studies of contemporary events. Students will be able to ascertain the role and significance of global events in generating revenue for the hospitality and tourism industry. Students will also be introduced to some critical concepts in the development of global events and festival business.

    • BHI 4034 – Corporate Governance (Open)

      This module examines the values and value conflicts inherent in the modern practices of the business world, investigates the major philosophical issues that challenge the conduct of ethics as a rational enterprise, exposes students to major traditions in philosophical normative ethics and applies those traditions to specific value conflicts in the business world. A critical thinking component is included in the course. Specific problems relating to topics such as corporate responsibility, employee rights, and the nature of the free enterprise system, environmental concern and ethical business practices. In deciding how to act, managers reveal their inner values, test their commitment to those values, and ultimately shape their characters.

      Student will become familiar with business ethics as a type of applied ethics. As such, it is concerned with principles applied and actions taken in the workplace and the boardroom. At the same time, since business practice is inseparable from the rest of human life, Business Ethics has to take account of the well-being of human society and the natural environment.

    Course Delivery

    All will complete their Foundation Level on Hotel Management or Culinary arts for 120 credits at IHM-Aurangabad, India; after which, they will receive a 12 week Industrial Exposure Training at our ancillary hotel, Vivanta by Taj – Aurangabad.

    After gaining adequate industry orientation, each student will further undergo a 16 week On-The-Job Training along-side their curriculum in this year, with work exposure in each of the hotels operational, functional and support departments to completely experience lessons learned in the classroom in a real-life work environment serving guests with an earn- while-you-learn programme to develop skills and maturity.

    iAll students will study until their Intermediate Level earning 240 credits at IHM-Aurangabad, India within the Year II - Hotel Management or Year II - Culinary Arts during which time they will complete all formalities to apply for a Tier 4 visa to continue the twinning programme with our UK partners.

    Students opting for the UK program, after after securing a valid Tier 4 visa for UK, with a 24 week internship in India under their belt already, will then undergo a 24 week internship in London or approved international location.

    Internship Sandwich Year away from University and IHM-A in UK (120 S- Level Credits)

    Hotel Management or Culinary Arts Honours Level, University of Huddersfield, UK (360 credits)

    Students opting to study in India during Year III, on account of visa restrictions or other uneligibility criteria, arising from a wide range of potential reasons, will continue to gain a first-class 48-week internship experience during this year in India with top international brand partners followed  by a final placement.

    Hotel Management or Culinary Arts Honours Level, IHM-Aurangabad, India (360 credits)

    Internship Open Sandwich Year away from IHM-A in India (120 S- Level Credits)