The Bachelor in Hotel Management (BHM) 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 twenty week industrial exposure.
In the third year, students are allowed to choose their area of specialization along with management courses, research projects and are required to do live on-the-job training in the final semester.
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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 S | 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 S | 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 |
S. No. | Course Code | Course Name |
---|---|---|
1 | BHM 401 P | Food Production Operation-II(Industry Exposure ) |
2 | BHM 402 P | Food &Beverage Service Operation- II(Industry Exposure) |
3 | BHM 403 P | Room Divisions Operation-II(Industry Exposure) |
4 | BHM 404 P | Logbook & Seminar (Presentation skills for Hospitality) |
S. No. | Course Code | Course Name |
---|---|---|
1 | AFP 501 | Advance Food Production-I |
2 | AFP 501 P | Advance Food Production-I (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 | AFB 501 | Advance Food & Beverage Service Operations |
2 | AFB 501 P | Advance Food & Beverage Service Operations (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 | FOM 501 | Front Office Management-I |
2 | FOM 501 P | Front Office Management –I (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 | AOM 501 | Accommodation Operation Management-I |
2 | AOM 501 P | Accommodation Operation Management-I (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 601 | Advance Food Production -II |
2 | AFP 601 P | Advance Food Production -II (Practical) |
3 | BHM 602 | Travel & Tourism Management |
4 | BHM 603 | Facility Planning |
5 | BHM 604 | Disaster Management in Tourism |
6 | BHM 605 | Career Readiness Skills-I |
7 | BHM 606 | Researching for Hospitality |
S. No. | Course Code | Course Name |
---|---|---|
1 | FBM 601 | Food & Beverage Service Management - I |
2 | FBM 601 P | Food & Beverage Service Management - I(Practical) |
3 | BHM 602 | Travel & Tourism Management |
4 | BHM 603 | Facility Planning |
5 | BHM 604 | Disaster Management in Tourism |
6 | BHM 605 | Career Readiness Skills-I |
7 | BHM 606 | Researching for Hospitality |
S. No. | Course Code | Course Name |
---|---|---|
1 | FOM601 | Front Office Management -II |
2 | FOM601 P | Front Office Management –II (Practical) |
3 | BHM 602 | Travel & Tourism Management |
4 | BHM 603 | Facility Planning |
5 | BHM 604 | Disaster Management in Tourism |
6 | BHM 605 | Career Readiness Skills-I |
7 | BHM 606 | Researching for Hospitality |
S. No. | Course Code | Course Name |
---|---|---|
1 | AOM601 | Accommodation Operation Management -II |
2 | AOM601 P | Accommodation Operation Management –II (Practical) |
3 | BHM 602 | Travel & Tourism Management |
4 | BHM 603 | Facility Planning |
5 | BHM 604 | Disaster Management in Tourism |
6 | BHM 605 | Career Readiness Skills-I |
7 | BHM 606 | Researching for Hospitality |
S. No. | Course Code | Course Name |
---|---|---|
1 | AFP 701 | Advance Food Production - III |
2 | AFP 701P | Advance Food Production – III (Practical) |
3 | BHM 702 | Human Resource Management |
4 | BHM 703 | Entrepreneurship Development |
5 | BHM 704 | Career Readiness Skills-II |
6 | BHM 705S | Project Report |
7 | BHM 706 P | Personality Development (Practical) |
8 | OE 707 | Open Elective (Optional) |
S. No. | Course Code | Course Name |
---|---|---|
1 | FBM 701 | Food & Beverage Service Management - II |
2 | FBM 701P | Food & Beverage Service Management - II (Practical) |
3 | BHM 702 | Human Resource Management |
4 | BHM 703 | Entrepreneurship Development |
5 | BHM 704 | Career Readiness Skills-II |
6 | BHM 705S | Project Report |
7 | BHM 706 P | Personality Development (Practical) |
8 | OE 707 | Open Elective (Optional) |
S. No. | Course Code | Course Name |
---|---|---|
1 | FOM 701 | Front Office Operation & Management |
2 | FOM 701P | Front Office Operation & Management (Practical) |
3 | BHM 702 | Human Resource Management |
4 | BHM 703 | Entrepreneurship Development |
5 | BHM 704 | Career Readiness Skills-II |
6 | BHM 705S | Project Report |
7 | BHM 706 P | Personality Development (Practical) |
8 | OE 707 | Open Elective (Optional) |
S. No. | Course Code | Course Name |
---|---|---|
1 | AOM 701 | Accommodation Operation & Management |
2 | AOM 701P | Accommodation Operation & Management (Practical) |
3 | BHM 702 | Human Resource Management |
4 | BHM 703 | Entrepreneurship Development |
5 | BHM 704 | Career Readiness Skills-II |
6 | BHM 705S | Project Report |
7 | BHM 706 P | Personality Development (Practical) |
8 | OE 707 | Open Elective (Optional) |
S. No. | Course Code | Course Name |
---|---|---|
1 | BHM 801 P | Professional Elective (On the Job Training) |
2 | BHM 802 S | Log Book & Seminar (Presentation skills for Hospitality) |