Bachelor of Hotel Management (BHM)

BHM Course Objective

The objective of the course is to develop the basic skills of the students who will be working in the hospitality industry in the near future. These skills can be related to food and beverage preparation, food and beverage service, front office operations and accommodation operations.  

Apart from that, the course also focuses on developing the personal skills of the students. An aspirant with a good personality is always preferred in the industry.

For students interested in the field of food and beverage, the course also aims to provide basic knowledge of hygiene, food safety & nutrition in line with international standards.


BHM Course Duration 

Bachelor of Hotel Management (BHM) degree extends over a period of four academic years [8 semesters]. Each semester comprises of 16 to 20 weeks of class/lab.

The course being professional in nature, the students are required to undergo industrial exposure. The industrial training usually takes place in any one of the semesters of the programme. The duration of the training may vary from six months to nine months.

BHM Course Overview

Bachelor of Hotel Management is a four-year study program which facilitates students to work in hospitality service establishments in areas such as hotel administration, hospitals, airlines, cruise lines, and MNCs, especially in the food service, food preparation, marketing, etc. The programme moulds students to enter the arena of hospitality as leaders and managers with a strategic approach to business. Also, academic and professional training gained in the field of Hotel Management and Hospitality services enable the students to become entrepreneurs in the hospitality service as well. It combines management theories with hands-on hospitality executions paired with professional internships and business specializations.

There are four core subjects in the course, which are directly related to the management and operational works in the hotel. These subjects are – Front Office, Housekeeping, Food & Beverage Service and Food & Beverage Production. The core subjects have two parts: theory and practical. There are several non-core subjects which are essential for the students as they help them to understand the core subjects better. These subjects are spread over four years.

Brief information on the subjects is given below:

  • Food and Beverage Production –

 This subject deals with the basics of food preparation. The theory and practical are taught side by side in all the four years of the course. Most primarily, topics such as Food Commodities, Cooking Fuels, Methods of Cooking, Food Ethics, Kitchen Equipment, etc are taught to the students. The practical classes are spread over seven to ten weeks. Practical classes include basic cuts of meats and vegetables; preparations of stocks, sauces, soups; introduction to kitchen equipment; etc. Later, the students are introduced to stocks, mother sauces, soups, food preservation techniques, cheese and fats, bakery and confectionery, etc. In practical classes, students have to learn to cook foods belonging to Indian cuisines – Punjabi, Mughlai, Awadhi, etc. Next, the students are introduced to the principals of menu planning, food standards, pastry and its types, French, Italian, Mexican and Spanish cuisines. In practical, they learn the basics of bakery & confectionery and French cuisine. By the time they are in the fourth semester, the students start to learn the management aspects of food preparation. They are introduced to kitchen organizations, Garde manger, accompaniments and garnishes, oriental cuisines and diet planning. In practical, they are taught to prepare oriental dishes.

Later, students undertake industrial training in a five-star hotel. There they get practical exposure to the current industry. By the time they are in their final year, subjects dealing with food and beverage management are introduced. The subject contents deal with kitchen planning, purchasing, storage of food material, food presentation, financial management in kitchens and food production systems. In their last semester, the subject becomes optional and is recommended only for those who are willing to pursue their career as a chef.

  • Food and Beverage Service –

 This subject deals with the service of food and beverage. Just like food and beverage production, it is spread over all four years. In the first two years, it is more about the operational aspects and in the last two, it is all about management of food and beverage service. The subject starts with the introduction of food and beverage service industry, organizational hierarchy in the department, service equipment, attributes of food and beverage personnel, menu planning, alcoholic and non-alcoholic beverages, types of service and menus, in-room dining, etc. The management part of this subject in the final stages of study, that deals with bar management, facility planning, menu engineering, trend and new concepts, etc. Practical classes also go hand in hand. In the first two years, the basics of food and beverage service are taught. These include identification of equipment, laying of table cover, dining etiquette, menu compilation, service of beverages, etc. In their last semester, the subject becomes optional and is recommended only for those who are willing to pursue their career as a server, connoisseur, barman, etc.

  • Front Office:

This subject is part of accommodations management and introduces the front of the house department of the hotel along with its operations and management aspects. It is not as vast as food and beverage; hence it is taught only for two years.  The subject introduces the front office department, hotel organization, guest cycle, front office products and bell desk operations. Later, the subject deals with the management part of the front office. Topics include Reservations Management, Registration Management, Front Desk Operations, Telephone Operations, Front Office Accounting and Cash Handling. Practical classes also go along with theory. Introduction deals with countries, capitals and currencies, accepting or modifying reservations, grooming standards, etc. The later stages deal with situation handling, software training, telephone etiquette, etc.

  • Housekeeping:

This subject is a part of accommodation management and deals with back of the house departments. Similar to front office, primarily the subject deals with operational side of the department. Topics such as Types of Guests Rooms, Departmental Coordination and Functions, Housekeeping Control Desk, Linen, Uniform and Tailor Rooms, etc. are taught. Later the subject deals with the management of the department. Topics on Interior Decorations, Furniture and Equipment, Wall Coverings, Furnishes, etc are taught as the course progresses. Practical classes also take place along with theory. In the early stage, the students learn the art of bed making, brass polishing, forms and formats relating to the department and personal hygiene. Later on, they learn about cleaning floors and walls, color schemes, sewing, etc. In the final stage, the subject becomes optional and is recommended only for those who are willing to pursue their career as a housekeeper, tailor, laundry man, linen in-charge, etc.

Non-core Subjects:

Apart from the core subjects mentioned above, there are other subjects as well. These subjects either assist in understanding the core subjects or help in developing the skills and knowledge of the students. These subjects may vary from college to college. Some of these subjects are – Indian Constitutions, Hospitality Communication, Environment and Public Health, Regional and Foreign Languages, Personality Development, Project Report Preparations, Human Resource Development, Marketing of Hospitality Services, Hospitality Law, Entrepreneurship, and Hotel Accounting, etc. However, all these non-core subjects act as supplements to the managerial ability of the candidates.

Value Added Programs Apart from the University syllabus, most of the leading hotel schools often provide value-added certificate programs to the students in order to minimize the gap between the institute and the industry. Courses on HACCP, revenue management, soft skills, culinary skill development programs bartending, etc. are the most important according to industry requirements.