ABOUT THE B.A. (Hospitality and Tourism Management)
The B.A. (Hospitality and Tourism Management) is a 3-year undergraduate program with the option of an additional year for advanced research and learning that prepares students for careers in hospitality, travel, and tourism through a blend of academic learning and practical industry exposure. The program covers service operations, guest experience management, travel systems, and global hospitality practices.
Students learn through hands-on training, industry internships, live projects, and experiential learning in real hospitality and tourism environments. Exposure to hotels, travel operations, and service-led businesses helps students build strong operational, managerial, and professional skills. The curriculum includes
- Advanced Food and Beverage Operations
- Front Office and Accommodation Management
- Tourism and Travel Management
- Event Planning and Management
- Hospitality Marketing and Customer Relationship Management
The pedagogy is built across six learning pillars:
- Experiential Learning
- Multi-Modal Teaching
- Industry Integration
- Use of Hospitality Technologies
- Soft skill development
- Research-Led and Critical Pedagogy
Program Duration:
3 years B.A. (Hospitality and Tourism Management)
4 years B.A. (Hospitality and Tourism Management with hons.) (Optional)
Credit:
- 120 for B.A. (Hospitality and Tourism Management)
- 160 for B.A. (Hospitality and Tourism Management with Hons.) (Optional)
Start Date: August 2026
Learning Outcomes
- Master frontline operations, including front office, housekeeping, food & beverage service, and kitchen skills to confidently handle day-to-day hospitality functions.
- Use industry technologies such as Property Management Systems (PMS) and Point of Sale (POS) tools to deliver faster and more efficient service.
- Strengthen communication and guest-relation abilities to create memorable service experiences and ensure high customer satisfaction.
- Plan and manage events & tourism activities by coordinating logistics and executing large-scale hospitality operations with precision.
- Apply financial management skills like budgeting, cost control, and revenue optimization tailored for hospitality environments.
- Adopt sustainable and ethical practices aligned with global hospitality and tourism standards for responsible operations.
- Lead and collaborate effectively by building thought leadership, teamwork, and human resource management capabilities.
- Solve problems analytically using research, critical thinking, and practical judgement to navigate evolving hospitality challenges.
Assessments
The B.A. (Hospitality and Tourism Management) program employs a comprehensive assessment strategy combining continuous evaluation and semester-end exams to measure student knowledge and practical skills effectively. It follows a balanced framework of Continuous Internal Assessment (CIA) and End Semester Examination (ESE) to support consistent learning and performance.
CIA includes class participation, assignments, practical exercises, quizzes, mid-term tests, project submissions, and viva voce examinations. Ongoing feedback throughout the semester helps students improve their understanding and practical application.
ESE consists of theory exams, practical evaluations, case-based assessments, and skill demonstrations that test cumulative learning. Theory papers assess conceptual clarity and analytical thinking, while practicals evaluate students’ ability to carry out service operations, front-office procedures, housekeeping tasks, or tourism-related activities within structured guidelines.
Key Takeaways
- Industry-aligned curriculum with a 100% practical orientation, featuring live projects and on-campus hotel labs to build job-ready skills.
- Hands-on training guided by experienced faculty and senior industry professionals, many with international exposure.
- Structured internships at reputed hotels and hospitality organizations, providing real-world operational experience.
- Integration of modern hospitality technology, such as Property Management Systems (PMS), Point of Sale (POS), and online booking tools.
- Strong emphasis on soft skills, communication, leadership, and service excellence to ensure holistic professional development.
- Exposure to global hospitality trends, including sustainability, digital innovation, and customer relationship management.
- Robust industry partnerships ensure placement support, career counseling, and networking opportunities.
Student Projects
We have designed all our hospitality degree courses with a focus on practical apprehension so that every student is able to build up relevant skills for meeting industry standards. As part of their curriculum, students get to work on hands-on projects which ultimately help them to learn all the aspects of hospitality, viz., Accommodation, Food and Beverage, Travel and Tourism, Front Desk, Entertainment, Recreation, etc.
Baking cakes
Sauces preparation
Baking cookies
Serving wines
Veg fabrication
Meat fabrication
SYLLABUS
Throughout the course, the students are provided with following projects
Semester I
- Basic Food Production & Patisserie (4-Credits)
- Basic Food & Beverage Service (4-Credits)
- Basic of Front Office (4-Credits)
- Basic of Housekeeping (2-Credits)
- General Elective-I(A) (4-Credits)
- Communicative English (2-Credits)
Semester II
- Introduction to Culinary Creation & Service Excellence (4-Credits)
- Fundamentals of Hospitality Operations (4-Credits)
- Introduction to Tourism and Cultural Heritage (4-Credits)
- General Elective I(B) (4-Credits)
- Academic Writing (2-Credits)
- Computer Applications (2-Credits)
Semester III
- Advanced Food Production Operations (4-Credits)
- Advanced Food & Beverage Operations (4-Credits)
- Advanced Front Office (4-Credits)
- Food Safety Management / Kitchen Hygiene/ Accommodation Operations (4-Credits)
- Professional Communication (2-Credits)
- Environmental Studies (2-Credits)
Semester IV
- Principles of Hospitality Management (4-Credits)
- Hotel Financial Management (4-Credits)
- Travel and Tourism Management (4-Credits)
- Advanced Culinary Arts / Advanced Food and Beverage Service/ Accommodation Operations Management (4-Credits)
- Soft Skills Training (2-Credits)
- Annexure-III (2-Credits)
Semester V
- Basic of Hospitality Technology (4-Credits)
- Basic concepts of Modern Hospitality (4-Credits)
- Modern Cookery Concepts (4-Credits)
- Tourism Operation Management/Banquet Management/ Front Office Yield Management (4-Credits)
- EDGE-2 (2-Credits)
- Annexure-III (2-Credits)
Semester VI
- Customer Relationship Management/Event Planning and Execution/Hotel Human Resource Management (4-Credits)
- Revenue Management of Events/ Advanced Room allocation and occupancy Management (4-Credits)
- Catering Operations/ Laundry Operations / Advanced Baking Arts (4-Credits)
- EDGE-3 (2-Credits)
- Annexure-III (2-Credits)
- Internship (4-Credits)
Semester VII (Honours)
- Consumer Behaviour in Hospitality and Tourism (4-Credits)
- Environmental Impact on Hospitality and Tourism (4-Credits)
- Work Place Ethics and Compliances (4-Credits)
- Food Production and Innovation/ Food and Beverage Entrepreneurship/ Front Office Management System (4-Credits)
- Advanced Regional Indian Cuisine/ Luxury Dining and Gastronomy/ Space Optimization and Design Trends (4-Credits)
Semester VIII
- Advanced Marketing in Hospitality and Tourism (4-Credits)
- Hospitality Management Research (4-Credits)
- Leadership and Organisational Behaviour in Hospitality (4-Credits)
- Luxury and Boutiques Tourism (4-Credits)
- Crises Management in Tourism and Hospitality (4-Credits)
Semester VIII (Honours with Research)
- Crises Management in Tourism and Hospitality (4-Credits)
- Hospitality Management Research (4-Credits)
- Dissertation (12-Credits)
JOB ROLES/ CAREER PROSPECTS
The course will prepare you for a wide variety of roles in Design field such as
Software Proficiency
The B.A. (Hospitality and Tourism Management) program at AAFT integrates industry-standard tools and simulated hotel environments to build operational skills. Students train on professional PMS platforms like Opera and Maestro, use POS systems for F&B operations, and work with event-planning and digital engagement tools.
Tools
- Opera
- Maestro
- Point of Sale (POS) systems
- Event management software
- Digital marketing tools
PLACEMENT TIE-UPS
GET TRAINED BY THE WORLD-CLASS FACULTY
We boast a team of highly qualified professors who are acclaimed practitioners in their respective industries. The team is dedicated to helping students prepare themselves for a successful career and life through their enriched insights and experience.
Mr. Bhanu Prakash Jaiswal
Assistant Professor
Mr. Manish Singh Sisodiya
Head of DepartmentSOHTWOUR INFRASTRUCTURE
Our state-of-the-art infrastructure boasts industry-relevant advanced studios, labs, high-end equipment, the latest I-Macs and windows systems with relevant software, etc., to ensure that students get a first-hand understanding of industry concepts and work.
OUR EVENTS
World Tourism Day
Abeer Utsav
Therapeutic Diet Program
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FAQs
Throughout the course, the students are provided with following information
The program focuses on building strong foundations in management, finance, economics, and research methodologies.
It is a 4-year undergraduate degree with a dedicated research component.
Yes, students participate in case studies, live projects, internships, and industry interactions.
Graduates can work as Business Analysts, Management Trainees, Research Associates, Consultants, or pursue higher studies.
Yes, students receive mentorship for research projects, academic writing, and innovation-based learning.