COURSE DESCRIPTION


B.H.M. or Bachelor of Hotel Management is an undergraduate Management course. The programme focuses on imparting technical knowledge and skills in hotel operations. The hotel management course provides in-depth laboratory work for students to acquire the required knowledge and skill standards in the operational areas of food production, food and beverage service, catering, front office operation and housekeeping.


Bachelor of Hotel Management Eligibility

  • The candidates should complete their 10+2 or its equivalent exam in Science stream with Hotel Management and Catering as one of the subjects.
  • The marks of admission for this course may vary from college to college.

Bachelor of Hotel Management Course Suitability

  • The course is suitable to provide technical knowledge and skills in diverse aspects of hotel management.
  • The course study enables the candidate to gain adequate managerial and hospitality skills to meet the ever-growing demands of the hotel and tourism industry.

How is Bachelor of Hotel Management Course Beneficial?

  • The course is beneficial for those who want to go for further higher studies.
  • It also helps those who want to become lecturer and have further Masters Degree also suitable for the course.
  • They can also go for jobs in Airlines catering and cabin services. In hotels they have a lot of jobs such as operations, front office, housekeeping, food and beverages, accounting, sales and security.

COURSE ELIGIBILITY


The candidates should complete their 10+2 or its equivalent exam in Science stream with Hotel Management and Catering as one of the subjects.
  • Bachelor of Hotel Management Syllabus

    Syllabus of Hotel Management as prescribed by various Universities and Colleges.

       Year I (Sem. I)

    Sr. No.

    Subjects of Study

    1

    Foundation Course in Food Production I

    2

    Foundation Course in Food & Beverage Service I

    3

    Foundation Course in Front Office - I

    4

    Foundation Course in Accommodation Operations I

    5

    Application of Computers

    6

    Hotel Engineering

    7

    Principles of Food Science

     

      (Sem. II)

    1

    Foundation Course in Food Production II

    2

    Foundation Course in Food & Beverage Service II

    3

    Foundation Course in Front Office II

    4

    Foundation Course in Accommodation Operations II

    5

    Nutrition

    6

    Accountancy

    7

    Communication

     

    Foundation Course in Tourism

       Year II

     

    Term A

    1

    Food Production Operations

    2

    Food & Beverage Operations

    3

    Front Office Operations

    4

    Accommodation Operations

    5

    Food & Beverage Controls

    6

    Hotel Accountancy

    7

    Food Safety & Quality

    8

    Research Methodology

     

    Term B

    1

    Industrial Training

    2

    Management in Tourism

    3

    Communications Skills in English

    4

    Human Resource Management

       Year III

    1

    Advanced Food Production Operations

    2

    Advanced Food & Beverage Operations

    3

    Front Office Management

    4

    Accommodation Management

    5

    Food & Beverage Management

    6

    Facility Planning

    7

    Financial Management

    8

    Strategic Management

    9

    Research Project

    10

    Guest speakers/self-study

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