4 year (8-semester) Bachelor of Hotel Management (BHM)

4 year (8-semester) Bachelor of Hotel Management (BHM).

Semester 1 

S.No.
Course Title
 Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Fundamentals of Food & Beverage Production 4 2 100 Core 2
2 Fundamentals of Food & Beverage Service 4 2 100 Core 2
3 Fundamentals of Front Office 4 2 100 Core 1
4 Fundamentals of Housekeeping 4 2 100 Core 1
5 Computer Fundamentals 4 2 100 SEC 1
6 Basic Communication Skills- I 4 2 100 AECC 2
Total 0 24 12 600
Total number of contact hours per week 24

Semester 2

S.No.
Course Title
 Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Food & Beverage Production Theory – I 3 3 100 Core 2
2 Food & Beverage Production Practical – I 4 2 100 Core 2
3 Food & Beverage Service Theory – I 3 3 100 Core 1
4 Food & Beverage Service Practical – I 4 2 100 Core 1
5 Front Office Theory – I 2 2 50 Core 3
6 Front Office Practical – I 2 1 50 Core 3
7 Housekeeping Theory – I 2 2 50 Core 2
8 Housekeeping Practical – I 2 1 50 Core 2
9 Basic Communication Skills- II 4 2 100 AECC 2
10 Introduction to Professional Hospitality 4 2 100 SEC 2
Total 10 20 20 800
Total number of contact hours per week 30

Semester 3

S.No.
Course Title
 Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Industrial Exposure Training 20 400 Core 20
Total 0 0 20 400
Total number of contact hours per week 0

Semester 4

S.No.
Course Title
 Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Food & Beverage Production Theory – II 3 3 100 Core 2
2 Food & Beverage Production Practical – II 4 2 100 Core 2
3 Food & Beverage Service Theory – II 3 3 100 Core 1
4 Food & Beverage Service Practical – II 4 2 100 Core 1
5 Front Office Theory – II 2 2 50 Core 3
6 Front Office Practical – II 2 1 50 Core 3
7 Housekeeping Theory – II 2 2 50 Core 2
8 Housekeeping Practical – II 2 1 50 Core 2
9 Professional Communication Skills 4 2 100 SEC 2
10 Environmental Studies 2 2 50 AECC 2
11 Hospitality French 4 2 100 SEC 2
Total 12 20 22 850
Total number of contact hours per week 32

Semester 5

S.No.
Course Title
 Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Food & Beverage Production Theory – III 3 3 100 Core 2
2 Food & Beverage Production Practical – III 4 2 100 Core 2
3 Food & Beverage Service Theory – III 3 3 100 Core 1
4 Food & Beverage Service Practical – III 4 2 100 Core 1
5 Front Office Theory – III 2 2 50 Core 3
6 Front Office Practical – III 2 1 50 Core 3
7 Housekeeping Theory – III 2 2 50 Core 2
8 Housekeeping Practical – III 2 1 50 Core 2
9 Personality Development and Soft Skills 4 2 100 SEC 2
10 Principles of Management 2 2 50 Elective 2
Total 12 16 20 750
Total number of contact hours per week 28

Semester 6

S.No.
Course Title
 Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Specialization Training 20 400 Elective 20
Total 0 0 20 400
Total number of contact hours per week 0

Semester 7

S.No.
Course Title
 Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Professional Core Elective -I 4 8 8 300 Elective 8
2 Hospitality Research and Project – I 2 6 200 Elective 4
3 Research Methodolgy 2 2 50 Elective 3
4 Hospitality Human Resource Management 2 2 50 Elective 2
5 Hospitality Financial Accounting 4 2 100 Elective 2
6 Life Skills for Professional Effectiveness 4 2 100 SEC 2
7 Specialization Elective – I 1 4 3 100 Elective 2
Total 11 20 25 900 Elective 2
Total number of contact hours per week 31

Semester 8

S.No.
Course Title
 Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Professional Core Elective -II 4 8 8 300
2 Hospitality Research and Project – II 2 6 200 Elective 8
3 Hospitality Marketing 2 2 50 Elective 6
4 Hospitality Operations Management 2 2 50 Elective 2
5 Specialization Elective- II 1 4 3 100 SEC 2
Total 11 12 21 700 Elective 2
Total number of contact hours per week 23 Elective 3
Total Credits for the programme 160
Total Hours/Week for the Programme 168
Total Marks for the Programme 5400