M.Sc. in Hospitality Management programme will provide theoretical, practical and personal skills to students required for management roles at domestic and international hospitality organizations. It will help them gather in-depth knowledge of strategic, organisational and marketing skills required by the hospitality industry. The programme will groom students to cultivate a professional management attitude by nurturing the creative development of innovative ideas and solutions.
NSHM offers M.Sc. in Hospitality Management in Kolkata & Durgapur campus where students are provided with internship opportunities and industry interaction through workshops. We have Industry-Institute Partnership with ITC Fortune Hotels that further opens up job opportunities for our students. Appreciation Certification, research based assignments, research paper presentations – all contribute to provide in-depth knowledge to our students to become competent professionals.
In the past few decades, hospitality landscape has evolved drastically and there is an increasing demand for skilled professionals in this field as great hospitality is what gets companies great reviews and amazing word of mouth recommendations.
There is 1 in every 10 jobs worldwide relating to hospitality and tourism sector where there will be no shortage of opportunities for today’s hospitality professionals. With an approximate 6 million new job openings across 185 countries being added every year, students of hospitality will find that the world is their oyster.
After completing the studies, one can find job opportunities in:
Food and Beverage as a strategic unit with emphasis on Quality, catering management, Menu Management, managerial economics, emerging trends, and HACCP
servivce design, services marketing, future trends of the service Industry with an indepth analysis of market segmentation, Inventory & Materials, SCM and logistics, and Hospitality Distribution Channels
family business management, business enterprise modeling, MSME venture- policy; legislations; financing methods, evaluate start-ups and other entrepreneurship cases – Resort, Event, Recreation and Wellness business, various laws and standards, and pitching entrepreneurship ideas
F&B business principles, selection procedures, Training & Development, Retention, Organization Developoment, Logic framework, Policy and procedures, Performance Appraisal, ethics, corporate governance, and CSR, etc.
Customer Relationaship Management, F&B product innovation , F&B service innovation, Marketing channels, promotions, Space hiring, etc.
Social, economic and administrative aspects of professional, amateur, commercial, and public recreation, sociology of sports, global and local organizations and services, etc.
perspective of International Tourism, discipline and exploration of professional career models and paths, oppurtunities mapping in Recreational sector
contemporary professional issues and the trends impacting leisure and human service agencies. To apply the knowledge of aging and leisure development and apply it practically for leisure programme development, delivery and ficilitation of all older adults.
contemporary professional issues and the trends impacting leisure and human service agencies in professional development.
significance, functions and objectives of Human Resource management. Further to apply the knowledge of Ethical issues in Human Relation and needs thereby understanding Human Behaviour
functions of HRD Manager and the importance of Personal Appraisals.
internal and external enviroment, meaning of strategy and strategic management. To know the importance of Management Development Programme.
meaning , purpose and importance of business communication, physical and digital settings, various theories of motivation of Human Resource, green-clean-lean principles, ecoturism, and sustainable development.
concept and significance of analyzing the enviroment, prospective of change, and contingencies
strategic management essentials, distinguish between continous and incremental change, discontinous and radical change, and participative and directive change.
analyze and apply the steps of assembling a change, and how to set up a change – team aligning with structure, systems and resources, thereby, removing roadblocks for absorbing change in organisation.
special features of new technology, its organisational implications, emerging profile of Human Resources, Emplyoee Empowerment, Emotional Intelligence and employee productivity in Hospitality sector
analyze the OD concepts and evolution of OD through interventions, diagnostic activities, team building, and sensitive training