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 |