The BHM (Bachelor of Hospitality Management) is a four-year full-time program spread across eight semesters. In the meticulously designed curriculum as prescribed by UGC, the Choice Based Credit Scheme (CBCS) is followed through which an equal emphasis is laid on the theoretical and practical aspects of Hospitality Studies.
During the first two years of the program students are given theory and practical skill training on core courses of Front Office Operations, Accommodation Operations, Food & Beverage Services Operations and Food Production that form central theme of learning along with a semester long industrial training.
In the third year, students are allowed to choose their area of specialization along with management courses, research projects and are required to do specialization based industrial training in the final year.
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40% Seats of the intake in the program are reserved for UK Domicile candidates and will be allotted purely on first come first serve basis. The decision of the University in this respect is not open to question
S. No. | Course Code | Course Name |
---|---|---|
1 | BHM 101 | Food Production Foundation-I |
2 | BHM 101 P | Food Production Foundation-I(Practical) |
3 | BHM 102 | Food and Beverage Service Foundation-I |
4 | BHM 102 P | Food and Beverage Service Foundation-I (Practical) |
5 | BHM 103 | Front Office Operation Foundation -I |
6 | BHM 103 P | Front Office Operation Foundation-I (Practical) |
7 | BHM 104 | Accommodation Operation Foundation -I |
8 | BHM104 P | Accommodation Operation Foundation -I(Practical) |
9 | BHM 105 P | Personality Development for Hospitality-I |
10 | BHM 106 P | Application of Computers (Practical) |
S. No. | Course Code | Course Name |
---|---|---|
1 | BHM 201 | Food Production Foundation-II |
2 | BHM 201 P | Food Production Foundation-II (Practical) |
3 | BHM 202 | Food and Beverage Service Foundation-II |
4 | BHM 202 P | Food and Beverage Service Foundation-II (Practical) |
5 | BHM 203 | Front Office Operations Foundation –II |
6 | BHM 203 P | Front Office Operation Foundation-II (Practical) |
7 | BHM 204 | Accommodation Operation Foundation –II |
8 | BHM204 P | Accommodation Operation Foundation –II (Practical) |
9 | BHM 205 P | Personality Development for Hospitality-II |
S. No. | Course Code | Course Name |
---|---|---|
1 | BHM 301 | Introduction to Indian Cookery |
2 | BHM 301 P | Introduction to Indian Cookery (Practical) |
3 | BHM 302 | Food & Beverage Service Operation -I |
4 | BHM 302 P | Food & Beverage Service Operation-I(Practical) |
5 | BHM 303 | Front Office Operation-I |
6 | BHM 303 P | Front Office Operation –I (Practical) |
7 | BHM 304 | Accommodation Operation-I |
8 | BHM 304 P | Accommodation Operation –I (Practical) |
9 | BHM 305 | Environmental Studies |
10 | BHM 306 P | Social Responsibility and Community Engagement |
S. No. | Course Code | Course Name |
---|---|---|
1 | BHM 401 S | Industrial Training |
S. No. | Course Code | Course Name |
---|---|---|
1 | AFP 501 | Specialization course A/B/C/D |
2 | AFP 501 P | Specialization course A/B/C/D (Practical) |
3 | BHM 502 | Principles of Tourism |
4 | BHM 503 | Introduction to Management |
5 | BHM 504 | Accounting Skills for Managers |
6 | BHM 505 | Catering Science |
7 | BHM 506 | Hospitality Marketing |
S. No. | Course Code | Course Name |
---|---|---|
1 | AFP 501 | Specialization course A/B/C/D |
2 | AFP 601 P | Specialization course A/B/C/D (Practical) |
3 | BHM 602 | Human Values & Ethics |
4 | BHM 603 | Facility Planning |
5 | BHM 604 | Human Resource Management |
6 | BHM 605 | Career Readiness Skills-I |
7 | BHM 606 | Researching for Hospitality |
8 | BHM 607 | Open Elective (Optional) |
S. No. | Course Code | Course Name |
---|---|---|
1 | BHM 701 S | Specialization based industrial training |