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Bachelors in Hotel Management

Course Duration 4 Years
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  • Bachelors in Hotel Management

About Course

The bachelors’ in Hotel management (BHM) is an undergraduate program of four years’ duration and is divided into eight semesters. The program is designed to provide understanding about key departments of the hotel industry. Students get to specialize in their area of interest in the final year.

The program is a combination of academic expertise and hands-on practical learning through our impressive industry reach to prepare professionals for the global hotel industry. The students get an opportunity to learn from industry experts though in-campus seminars, workshops and off-campus industrial visits.

Eligibility & Admission

Students need to pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects with 50% aggregate marks.

PROGRAM FEEAMOUNT
Registration Fee (One Time)12,500/-INR
Semester Fee44,500/-INR

Learning Outcomes

  • Develop, nurture and express the core technical, analytical and conceptual skills required for the hospitality industry.
  • The program will make students industry ready for entry level management positions with a specific focus on individual, social and environmental perspectives.
  • The course will facilitate the student to practice and exhibit in depth industry integrated operational knowledge, technical skills regarding front office, housekeeping, F&B service and Food production.

Programme USP

  • Professional Course after 12th
  • Highly practical oriented (Hands-on Approach).
  • Industry exposure through internship in India & Abroad.

  • Specialization based on area of interest.

  • Placement opportunity during the course.

Career Prospects

After the successful completion of the degree program students will be exposed to number of opportunities in the global hospitality industry such as:

Hotels: Accommodation Operations, Food Production, Food and beverage service operations and front office department.

Restaurant, Fast Food Joint Pub, Banquet, Sport and Leisure Industry, Spa, Recreation center, Lifestyle centric jobs, Malls, Hospital Management, Entertainment (cinemas, theatres, and restaurants), relaxation and cultural pursuits (museums and galleries, reading, shopping).

Airlines catering, cruise liners, Institutional and Industrial Catering, Government owned catering departments (like armed forces mess, ministerial conventions and railways services).

Entrepreneurial start-ups (Contract Catering, food plaza, restaurant etc.)

Course Curriculum

Semester I

Foundation Course in Food Production – I
Foundation Course in Food & Beverage Service – I
Foundation Course in Front Office – I
Foundation Course in Accommodation Operations – I
Principles of Food Science
Application of Computers
Executive Communication

Semester II

Foundation Course in Food Production – II
Foundation Course in Food & Beverage Service – II
Foundation Course in Front Office – II
Foundation Course in Accommodation Operations – II
Nutrition
FUNDAMENTALS OF CULINARY ARTS
FUNDAMENTALS OF CULINARY ARTS

Semester III

Food Production Operations
Food & Beverage Operations
Front Office Operations
Accommodation Operations
Food & Beverage Controls
Food Safety & Quality
Workshop on Research Methodology

Semester IV

Industrial Exposure Training

Semester V

Advanced Food Production Operations – I
Advanced Food & Beverage Operation – I
Accommodation Management
Food & Beverage Management
Financial Management

Semester VI

Advanced Food Production Operations – II
Advanced Food & Beverage Operation – II
Front Office Management
Entrepreneurship Development
Principles of Management

Semester VII

Food Production Operations Management
Food & Beverage Operation Management
Research Project
Strategic Management
Principles of Marketing
Facility Planning
Advanced Front Office Management
Advanced Accommodation Management

Semester VIII

Specialized Hospitality Training

Admission 2021

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