M.Sc in Hotel Management and Tourism Management

Programme Details

About the Programme

M.Sc in Hotel Management and Tourism Management is a specialized postgraduate program that delves into advanced aspects of managing and leading in the hospitality and tourism industries. It covers strategic planning, sustainable tourism practices, destination management, and hospitality operations. Through a combination of theoretical knowledge and practical applications, students develop the skills required for high-level management roles in hotels, resorts, tourism agencies, and related sectors. The program often includes research components and opportunities for industry internships, preparing graduates for leadership positions in the dynamic and evolving field of hospitality and tourism.

Industry Immersion

The industry immersion component of M.Sc in Hotel Management and Tourism Management entails practical experiences within the hospitality and tourism sectors. This typically involves internships in high-profile hotels, resorts, tourism boards, or travel agencies. Students engage in hands-on activities such as managing guest services, overseeing operations, and participating in strategic planning. Additionally, collaborations with industry experts, site visits, and exposure to emerging trends contribute to a comprehensive understanding of the industry. This immersive approach ensures that graduates are well-equipped with practical skills and insights, making them adept at navigating the complexities of management in the dynamic field of hospitality and tourism.

Eligibility Criteria

Graduation in any discipline from a recognized university with atleast 50% marks.

Fee Type	Amount
Programme Fees (per Semester)	₹40000
Examination Fees	₹3000
International Fee (USD)	$3200

Course Curriculum

1ST SEMESTER SUBJECTS

Introduces the principles, functions, structure, and management practices of the hospitality industry, with emphasis on effective operations and guest service.

Introduces kitchen organization, equipment, ingredients, basic cooking methods, safety procedures, and operational practices in professional food production.

Provides practical training in basic kitchen operations, mise en place, equipment handling, cooking techniques, hygiene, and safe food production practices.

Introduces the organization, functions, equipment, service procedures, and operational practices of restaurants and bars in the hospitality industry.

Develops practical skills in restaurant and bar operations, including table setup, service techniques, beverage handling, order taking, and guest interaction.

Introduces the fundamental functions, organization, procedures, and service standards of accommodation and housekeeping operations in hospitality establishments.

Provides hands-on training in basic accommodation operations, including room preparation, cleaning procedures, bed making, guest services, and housekeeping practices.

Introduces fundamental tourism concepts, components, types, motivations, stakeholders, and the role of tourism in economic, social, cultural, and environmental development.

Develops essential corporate and employability skills including communication, teamwork, leadership, professional etiquette, problem-solving, and workplace behaviour.

2ND SEMESTER SUBJECTS

Explores the culinary traditions, ingredients, cooking techniques, and characteristic dishes of major Indian regions and international continental cuisines.

Provides practical training in preparing, presenting, and evaluating regional Indian and continental dishes using appropriate ingredients, techniques, and professional standards.

Introduces research concepts, methods, sampling, data collection, analysis, interpretation, and report writing for conducting systematic research in hospitality and tourism.

Introduces accounting principles, financial statements, budgeting, cost control, revenue management, and financial record-keeping relevant to hospitality operations.

Explores India's natural, cultural, historical, religious, and heritage tourism resources and their significance in developing diverse tourism products.

Develops knowledge of travel agency functions, tour planning, itinerary preparation, reservations, package tours, documentation, and tour operation procedures.

Introduces marketing concepts, sales techniques, customer segmentation, promotional strategies, digital marketing, and relationship management in hospitality businesses.

Provides specialized learning in a selected hospitality discipline to develop industry-oriented knowledge and professional competencies according to students' interests.

Specialization: Tourism Management
Entrepreneurship Development in Tourism Industry
Develops entrepreneurial knowledge and skills for identifying opportunities, creating business ventures, and managing innovative and sustainable enterprises in the tourism industry.

Specialization: Tourism Management
Rural & Community Based Tourism
Explores rural and community-based tourism models with emphasis on local participation, cultural preservation, livelihood development, sustainability, and responsible destination management.

Develops employability skills through professional communication, career planning, interview preparation, workplace etiquette, teamwork, and leadership development.

* Professional Development–I is an optional, non-credit course. Evaluation shall be on a Satisfactory /Unsatisfactory basis**.**

3RD SEMESTER SUBJECTS

Develops advanced knowledge of specialized food production, menu planning, kitchen management, food costing, quality control, and efficient resource utilization in professional kitchens.

Introduces the planning, organization, execution, marketing, budgeting, logistics, risk management, and evaluation of events in hospitality and tourism.

Examines the legal principles, regulations, contracts, licensing requirements, consumer protection, liabilities, and compliance issues governing hospitality and tourism operations.

Develops knowledge of recruitment, selection, training, performance management, motivation, employee relations, and talent development in hospitality and tourism organizations.

Develops understanding of tourism planning, destination development, sustainability principles, stakeholder participation, resource conservation, and strategies for responsible tourism growth.

Provides practical training in specialized food production, advanced culinary techniques, menu execution, food costing, quality control, and professional kitchen management.

Enables students to develop advanced knowledge and skills in a chosen specialization aligned with emerging industry requirements and career interests.

Specialization: Food Division
Specialized Food & Beverage Service Management
Develops advanced knowledge and skills in food and beverage service management, including specialized service techniques, menu planning, cost control, beverage operations, quality management, and guest experience.

Specialization:Room Division
Room Division Management
Develops advanced competencies in front office and housekeeping management, focusing on guest cycle management, room operations, revenue optimization, quality standards, and interdepartmental coordination.

Enables students to develop advanced knowledge and skills in a chosen specialization aligned with emerging industry requirements and career interests.

Specialization: Food Division
Specialized Food & Beverage Service Management
Provides practical and advanced training in specialized food and beverage service, including fine dining, specialty service techniques, beverage operations, guest handling, and service quality management.

Specialization: Room Division
Room Division Management Lab
Provides hands-on training in advanced front office and housekeeping operations, including guest cycle management, room operations, service quality, coordination, and use of operational systems.

Introduces students to systematic research through topic selection, literature review, research design, methodology, data collection planning, and development of a structured research proposal.

Enhances employability through advanced communication, leadership, career planning, interview skills, workplace etiquette, and professional competency development.

* Professional Development–II is an optional, non-credit course. Evaluation shall be on a Satisfactory/Unsatisfactory basis

4TH SEMESTER SUBJECTS

Provides supervised industry exposure in hospitality establishments, enabling students to apply theoretical knowledge while developing practical, operational, communication, and professional competencies.

Enables students to systematically document, analyze, and present their industrial training experience, demonstrating practical learning, observations, and professional competencies.

Admissions Open 2026-27

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M.Sc. Hotel Management and Tourism

Programme Details

About the Programme

Industry Immersion

Eligibility Criteria

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Why CT University is the Right Choice for Your Future

Industry-oriented learning

Modern campus facilities

Academic excellence & mentorship

Global opportunities & placements

Fee Structure & Scholarships

Program Fee Details

Course Curriculum

1ST SEMESTER SUBJECTS

Principles of Hospitality Management

Introduction to Kitchen Operations

Introduction to Kitchen Operations Lab

Introduction to Restaurant and Bar Operations

Introduction to Restaurant and Bar Operations Lab

Introduction to Accommodation Operations

Introduction to Accommodation Operations Lab

Introduction to Tourism Concepts and Principles

Professional Corporate Skills

2ND SEMESTER SUBJECTS

Regional & Continental Cuisines

Regional & Continental Cuisines Lab

Research Methodology in Hospitality and Tourism Industry

Hospitality Accounting

Tourism Resources of India

Travel Agency & Tour Operations

Hospitality Sales & Marketing

Department Elective I

Professional Development –I*

3RD SEMESTER SUBJECTS

Specialized Food Production Management

Event Management

Hospitality & Tourism Law

Human Resource Management in Hospitality and Tourism Industry

Tourism Planning and Sustainable Development

Specialized Food Production Management Lab

Department Elective II

Department Elective III

Dissertation – I

Professional Development –II*

4TH SEMESTER SUBJECTS

On the Job Training

Training Project Report

Labs and Facilities

Advanced Training Restaurant

Airlines Lab

Basic Training Restaurant

Front Office Lab

Housekeeping Lab

Model Guest Room

Quantity Kitchen

Backed by the Legacy of CT Group, Driven by Proven Success

20000+

800+

1.2Cr

1800+

Admissions
Open 2026-27

Industry-oriented
learning

Modern campus
facilities

Academic excellence &
mentorship

Global opportunities &
placements