B.A. (Culinary Arts) Human Resource Management in Hospitality Operation Syllabus - Mumbai University
This is the TY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2026-27. The University is still examining the older Choice Based scheme for the third-year students teaching out on it - her Winter 2026 timetables for Semesters V and VI are headed "T.Y.B.A. Culinary Arts (Choice Based)" - so check which scheme your exam form names before you use this.
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Syllabus for Human Resource Management in Hospitality Operation
Module 1: INTRODUCTION TO HRM IN CULINARY AND HOSPITALITY OPERATION
- 1.1 Human Resource Management, definitions-importance of human resource management in service industry.
- 1.2 Role, Functions and Objectives of HRM in culinary & hospitality operation
- 1.3 Manpower planning
- Macro level scenario of human resource planning
- Concepts and process of human resource planning
- Methods and techniques – demand forecasting
- Methods and techniques – supply forecasting
- 1.5 Manpower planning- process of manpower planning
- Job analysis
- Job description
- Job specification
- Job design
- Job enlargement and job enrichment
- Job evaluation and methods of evaluation
- 1.6 HR challenges unique to hospitality operation (high pressure, turnover, staffing shortages)
Module 2: RECRUITMENT AND SELECTION
- 2.1 Selection process & procedure
- 2.2 Sources of recruitment-Internal and external
- 2.3 Techniques of recruitment- direct and indirect
- 2.4 Controlling labor cost without compromising quality
- 2.5 Legal and ethical policy of recruitment.
- 2.6 Induction and placement
- 2.7 Performance appraisal methods
- 2.8 Transfer promotion and reward policies
- Training and development
- 2.10 Determining Training needs (Training Analysis / identification)
- 2.11 Methods of training
- 2.12 Evaluation of training INDUSTRIAL RELATIONS & MANAGING GRIEVANCES &
- 2.1 TRENDS
- 2.1.1 Industrial Relation
- Meaning of Industrial relations
- Objectives of Industrial relations
- Importance and approaches to harmonious Industrial relations
- Employee welfare & motivation
- 2.1.2 Managing Grievances
- Meaning of Grievance
- Causes of Grievances
- Steps in Grievances Handling
- Benefits of good Grievance Procedure
- 2.1.3 HR Trends in the hospitality operation
- Technology in HR: scheduling apps, training modules, digital checklists
- Mental health and wellness programs in the culinary field
- Sustainability and ethical hospitality practices.
Reference Books
- 1 Human Resource Management: Principles And Practice, Aquinas, Vikas Publishing House
- 2 Human Resource Management, Bhattacharyya, Executive Excellence
- 3 Human Resource Management, V. K. Sharma, Viva Books
- 4 Human Resource Management And Human Relations, V. P. Michael, Himalaya Publishing House
- 5 Managing People, VSP Rao, Executive Excellence
- 6 Managing Human Resource, DBN Murthy, UBS Publishers Distributors Ltd. Performance Measurement And Management, D.K. Suri, Executive Excellence
Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.
The complete syllabus
This subject is cut from the University circular for its year. Open a document here if you want the whole thing rather than a single subject.