A Curriculum Built Around The Industry
The IHMT academic framework follows the Choice Based Credit System (CBCS) with outcome-based learning, continuous internal assessment (CIA) and practical-heavy evaluation. Theory and practicals are balanced 40:60 across hotel operations, management sciences and liberal electives.
Every semester embeds at least one live-industry touchpoint — a training module, a live event, an industrial visit or a guest lecture from an active hotelier.
- CBCS credit structure with 180+ credits for UG
- 60% weightage to practical / hands-on evaluation
- Choice-based electives & open electives
- Annual industry curriculum review board
Credit Distribution — UG Program
Programs Offered
BSc Hotel Management
3 Years · 180 credits · 120 seats. Flagship degree across all four core departments.
BSc Tourism & Travel
3 Years · 180 credits · 90 seats. Tourism, airline and travel operations with IATA.
BSc Hospitality (Hons)
3 Years · 186 credits · 80 seats. Research-oriented honours track.
MBA Hospitality Mgmt
2 Years · 110 credits · 60 seats. Leadership and strategy for hospitality enterprises.
PG Diploma in Travel & Tourism
1 Year · 60 credits · 40 seats. Advanced tourism and MICE specialisation.
Diploma in Culinary Arts
1 Year · 64 credits · 60 seats. Intensive world-cuisine training.
Diploma in Bakery & Confectionery
1 Year · 64 credits · 45 seats. Artisan baking and patisserie craft.
Adv. Diploma in F&B Service
1 Year · 64 credits · 40 seats. Fine-dining service, beverages and banquets.
Cert. Front Office Ops
6 Months · 32 credits · 40 seats. Guest service and PMS mastery.
Cert. Housekeeping Ops
6 Months · 32 credits · 35 seats. Rooms, laundry and housekeeping systems.
Cert. Bar & Beverage Mgmt
6 Months · 28 credits · 30 seats. Mixology, wine and bar operations.
Academic Calendar 2026-27
Odd Semester Commences
Orientation week followed by start of classes for all programs.
CIA-1 Internal Assessments
First internal assessments for theory and practical subjects.
Mid-Semester Practicals
Practical examinations across kitchen, service and rooms labs.
CIA-2 & Model Exams
Second internal assessment and model examinations.
Odd Semester End Exams
Final theory and practical examinations (SEM-I/III/V).
Even Semester Commences
SEM-II/IV/VI classes begin after winter break.
Even Semester End Exams
Final examinations for the even semester.
Research & Innovation
Sustainable Culinary Science
Research on zero-waste kitchens, regional millet gastronomy and food safety systems — 14 papers published.
Tourism Economics Lab
Studies on rural tourism, destination marketing and MICE economics — 9 publications, 2 funded projects.
Hospitality Technology
AI in revenue management, smart PMS and service robotics — 6 papers, 3 industry collaborations.
Academic Policies
Transparent, student-first policies that maintain academic rigour and fairness.
The examination cell publishes detailed policy documents at the start of each academic year. Students and parents are encouraged to review them before enrolment.
Ask The Academic OfficeLearning Resources
Central Library
20,000+ books, 400 journals and a 24×7 digital reading hall.
E-Learning Portal
Moodle-based LMS with video lectures, quizzes and study material.
E-Journals
Access to 2,500+ hospitality and tourism research journals.
Industry Reports
Annual hospitality trend reports, STR data and market studies.
Online Databases
EBSCO, ProQuest and hospitality-specific databases campus-wide.
Recording Studio
Flipped-classroom and skill-demonstration video production.