Masters in Hospitality Management & Catering Technology

1. Bachelor’s Degree in:
   • B.Sc. in Hospitality & Hotel Administration
   • BHM / BHMCT
   • Bachelor’s degree in Hospitality Management or equivalent
2. Minimum 50% marks (Relaxation as per university norms)

• Duration: 2 Years
• Structure: 4 Semesters
• Final Requirement: Dissertation / Research Project with Viva Voce

• On the basis of Merit
• Joint Entrance exam conducted State Governments
• XII board marks (CBSE and various State Boards)
• On the basis of performance in the online Multiple-Choice Question (MCQ) Test
• Personal interview.

Hotel Industries
Restaurant Industries
Fast Food Outlets
Defence sector As Junior Commission Officer, Civilian Defence
Casino
Hospital Chains and Individual Units
Airlines
Cruise Lines
Railways
Universities and Education Institutions
Banking Sectors
Insurance Sectors
B.P.Os
Event Management
Entrepreneur with minimum capital requirement

The Two-Year M.Sc. – Hospitality Management & Catering Technology at the School of Hotel Management, Suresh Gyan Vihar University, is designed to provide advanced professional education in hospitality operations, management, research, and leadership.

The programme integrates academic rigor with practical exposure to prepare graduates for leadership roles in hotels, resorts, cruise lines, airlines, hospitality consulting, academia, and entrepreneurship.

The curriculum emphasizes operational excellence, strategic management, sustainability, innovation, research orientation, and global hospitality trends.

Specialization Streams Offered

Students may choose from the following specialization areas:

1. Advanced Culinary & Kitchen Management

Focus on advanced food production, international cuisines, menu engineering, molecular gastronomy, food safety systems, and kitchen leadership.

2. Food & Beverage Service Management

Advanced restaurant operations, beverage studies, wine & bar management, service psychology, banquet & event operations, and luxury service standards.

3. Accommodation & Facility Management

Hotel housekeeping operations, interior design planning, facility management systems, sustainability practices, and asset management.

4. Hospitality Marketing & Revenue Management

Digital marketing, branding strategies, consumer behavior, revenue analytics, distribution channels, and strategic sales management.

5. Hospitality Human Resource & Strategic Management

Talent acquisition, training & development, labor laws in hospitality, leadership development, and organizational behavior.

Teaching & Learning Approach

1. Interactive lectures & case-based learning
2. Advanced practical laboratory sessions
3. Research-oriented assignments
4. Industry seminars & workshops
5. Guest lectures by hospitality leaders
6. Industrial visits & exposure training
7. Internship / industry attachment (where applicable)
8. Access to hospitality research databases

Research & Academic Support

1. Dedicated Research & Publication Support
2. Faculty mentorship for dissertation work
3. Workshops on research methodology & statistics
4. National & International hospitality conference exposure
5. Guidance for NET / Ph.D. progression

Career Opportunities

Graduates of the M.Sc. Programme can pursue careers as:

1. Hotel Operations Managers
2. Executive Chefs / F&B Managers
3. Revenue & Sales Managers
4. Hospitality Consultants
5. Facility & Asset Managers
6. Event & Banquet Directors
7. Corporate Hospitality Executives
8. Academicians & Researchers
9. Entrepreneurs (Restaurants, Catering Units, Cafés, Boutique Hotels)
10. Tourism & Hospitality Policy Advisors

Key Features

1. Industry-aligned curriculum
2. Research-intensive postgraduate model
3. Strong practical & managerial exposure
4. Industry-integrated learning approach
5. Outcome-based education framework
6. Modern kitchens, training restaurants & laboratories
7. Digital learning resources & library access

Why Choose SGVU School of Hotel Management?

1. NAAC Accredited University
2. Industry-oriented academic environment
3. Strong industry collaborations
4. Skill-based & competency-driven learning
5. Interdisciplinary exposure
6. Emphasis on innovation and entrepreneurship