School of Hospitality Management
BHM (Bachelor of Hotel Management)
- Course Name
- Duration
- Eligibility
- Type
- Application starts
- Last date of application
- Admission Process
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.
Why Pursue a BHM (Bachelor of Hotel Management) from IMS Unison University?
- Best Curriculum & Syllabi: Modern day industry based syllabi in accordance with Choice Based Credit Scheme (CBCS) as prescribed by UGC. Curriculum pays equal emphasis on the theoretical and practical aspects of Hospitality Studies.
- World-class Infrastructure: with state of the art laboratories, classroom and support facilities. Nestled in lush green surroundings, the cosmopolitan campus is aptly suited for modern day learning.
- Mentoring System: Holistic development of student through assigning of faculty mentor for every academic term to track the progress of the student on regular basis. The faculty mentor will communicate regularly with the parents to update on the progress of their ward.
- Best trainer capital: Highly experienced handpicked faculties of rich industry exposure. University offers specialised trainers for each of the core hotel management areas.
Our Program
- The modern day industry oriented curriculum allows the students to continuously attain a wide variety of exposure to practical learning during the weekly schedules. Along with technical training, the students attend focused Personality Development Programs (PDPs), Seminars, Professional Communication Classes, Foreign Language classes, Special training of Flair Bartending through expert industry trainers and many more similar Industry-Experience increasing processes
- Various certification programs are organized in association with our training partners to enhance the professional skills of our students so that they have a competitive edge. The programs that are incorporated in the curriculum are.
- National Study Tour (Optional): A National study tour is organized for the students which not only facilitates interface with the Industry but also provides the students with a cultural overview. These provide the students the opportunity of learning through travel, especially to places that they may not otherwise get to visit, an opportunity for close interaction with peers that students enjoy so much, and a chance for the Faculty to observe and interact with the student in a structure different from and more informal than the classroom.
- International National Study Tour (Optional): An optional international study tour is designed to provide the students with a first-hand experience and engage the students in different training programs/ talks at a University of repute, visiting headquarters or prime facilities owned by several leading industrial brands, and undertaking a guided cultural and heritage exposure tour.
Career Opportunities
- Career Opportunities Student pursuing a Degree in Hospitality Management can work in the Industry or follow Self-Entrepreneurial Goals in the Hospitality or pursue higher education from India or abroad. After successful completion of degrees, student can look at the career in Star category hotels, Restaurant Industry, Heritage Tourism, Business Tourism, Medical Tourism, Wellness Tourism, Adventure Tourism, Travel Blogging, Aviation & Retail sector, Institutional catering, cruise lines etc. to name a few. The Hospitality Industry has grown with technological innovation and no human life is untouched by some form of it. A student pursuing this field has tremendous choice in employment opportunities as well exposure to the best human leisure activities.
Apply Online
- Online at the University website: After filling the "Registration Form”, the candidate has to pay a registration fee of Rs. 1000/- either online through Debit Card / Credit Card /Net Banking or cash at the Cash Counter of the University. On successful payment of registration fee, a receipt will be generated by the system. You will have to save this registration number for all your future reference. You are required to scan and email this receipt along with documents to admission@iuu.ac along with the scanned copies of all the documents required.
Alternatively, the student can also download the registration form from the website or procure it from the University Admission office, fill it up completely, attach the necessary documents and send it with a Bank Demand Draft of Rs 1000/- drawn in favour of IMS Unison University payable at Dehradun and send it at the postal address of the University. - The application fee is non-refundable under any circumstance whatsoever. Application to a Program does not guarantee admission.
- After the successful application to the Program chosen, our admission team will check the seat availability and your eligibility for the admission. If you will meet with the admission criteria, you will be contacted to proceed further as per the Admission procedure of the chosen program.
- You shall remain in constant touch with our Admission office to know about the status of your admission application.
- Admission Process: Personal Interview.
- Interested candidates can register themselves at the University website www.iuu.ac or personally visit the University Admission Office to complete the registration process. All eligible candidates will have to appear for a round of Personal Interview. Merit will be formed on the basis of marks obtained in class XII, and Personal Interview Scores.
Online application process
1
Fill and confirm the registration form
2
Pay registration fee using any online method
3
Get registration No. on successful payment
Note
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
BHM (Bachelor of Hotel Management)
Program Curriculum
| 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) |
SPECIALIZATION: ADVANCE FOOD PRODUCTION -I
| 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 |
SPECIALIZATION: ADVANCE FOOD & BEVERAGE SERVICE OPERATIONS
| 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 |
SPECIALIZATION: FRONT OFFICE MANAGEMENT -I
| 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 |
SPECIALIZATION: ACCOMODATION OPERATION MANAGEMENT-I
| 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 |
SPECIALIZATION: ADVANCE FOOD PRODUCTION -II
| 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 |
SPECIALIZATION: FOOD & BEVERAGE SERVICE MANAGEMENT - I
| 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 |
SPECIALIZATION: FRONT OFFICE MANAGEMENT -II
| 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 |
SPECIALIZATION: ACCOMODATION OPERATION MANAGEMENT-II
| 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 |
SPECIALIZATION: ADVANCE FOOD PRODUCTION - III
| 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) |
SPECIALIZATION: FOOD & BEVERAGE SERVICE MANAGEMENT - II
| 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) |
SPECIALIZATION: FRONT OFFICE OPERATION & MANAGEMENT
| 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) |
SPECIALIZATION: ACCOMODATION OPERATION & MANAGEMENT
| 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) |