Bachelor of Hotel Management (BHM)

The Global Hospitality and Tourism Industry has emerged as one of the key drivers of growth. India is fast developing into a tourism and hospitality destination considering the great potential it has in terms of the rich cultural and historical heritage, ecological variety, places of natural beauty, fine beaches, and the variety of cuisines spread across the length and breadth of India. Tourism is also an important source of foreign exchange for India like any other country in the world. The hospitality and tourism industry holds great potential for jobs and careers with over 40 million people employed in this sector alone. By the year 2030 the industry is expected to create more than 53 million jobs.

According to the World Travel and Tourism Council, India is presently ranked 10 among 190 countries in terms of the contribution of the industry to the total GDP of the country.  Nationally and internationally, there is a huge demand for tourism and hospitality graduates and professionals. This Program hence will lay a great foundation for endless possibilities in the Corporate Space by taking the students through concepts like Hospitality Leadership, Creativity, Marketing of Hospitality, Channel Distribution and Management, Resource Management, Customer Satisfaction and Retention, Food and Beverage Operations, Kitchen Operations, Entrepreneurship, Innovation, and Communication Skills.

Industry Demand

Hotel Management and Culinary Arts Graduates are in great demand with tremendous opportunities opening with many global brands setting up their properties in small and big cities across the world. As more and more hotels and allied accommodation set up their business this creates ample opportunities for hospitality career aspirants. There are numerous opportunities available in hotel & tourism sector. As per Industry research a hotel Management/Culinary Graduate will have an easy and fast chance of career growth, as the opportunities are not only spread withing the country, but also globally. Another reason for the popularity and demand for a Program in Hotel Management/Culinary Arts is the equal importance provided to the theoretical and practical applications of the concepts and theories studied. Qualified professionals can look forward to careers in Hotels, Restaurants, Airlines, Cruise Lines, Retail, Transport Catering, Travel Agencies, Tour Operators, Cargo Companies, MICE, Tourist Information, Event Management, Industrial Catering, Public and Private Sector, Multinational Companies, the Defence Sector, Facilities Management, to name a few.

Expected Occupation at the Entry Level after completion of Program

The Entry Level options offered by various Hotels and Hotel Chains are Management Trainees, Kitchen Executive Trainees, Hotel Operations Management Trainees, Hotel Operations Trainees, Food & Beverage Associates, Housekeeping Associates, Front Office Associates, Banquet Associates, Events Executives, Travel and Tourism Executives, Commis III/II/I, and so on.

Areas for Research

Students may look ahead into Research areas in Tourism, Travel, Hospitality, Food and Beverage, Customer Relationship, Human Resources, Organizational Behaviour, Heritage Tourism, Medical Tourism, Wine Tourism, Rural Tourism, Culinary Tourism, Sustainable Tourism and more.

Program Objective

The objective of the Program is to develop the basic skills of the students who will be working in the hospitality and allied industry. These skills can be related to Food & Beverage Production, Food & Beverage Service, Front Office Management, and Accommodation Operations. The Program also aims to provide basic knowledge of Hygiene, Food Standards & Safety, Nutrition & Dietetics in line with global Hospitality and Culinary Education. Apart from that, the Program also focuses on developing the personal and inter-personal skills of the students. An aspirant with a good personality is always preferred in the industry.

Program Duration 

Bachelor of Hotel Management (BHM) Degree extends over a period of four academic years spread across 8 Semesters. Each Semester comprises of 16 to 20 weeks of Lectures and Laboratory Practical. The Program being professional in nature, the students are required to undergo Internship. The Internship usually takes place in any one of the Semesters of the Program. The duration of the Internship may vary from four months to six months.

Program 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 Program, which are directly related to the Management and Operations of a 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 Courses 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 in each Semester. 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. In practical classes, students must learn to prepare dishes belonging to Indian Cuisine – Punjabi, Mughlai, Awadhi, etc. Next, the students are introduced to the principles 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, Gardemanger, accompaniments and garnishes, oriental cuisines, and diet planning.

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 a career in Culinary Arts.

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 management in hotel operations.  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. 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 Management:

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 latter stages deal with situation handling, software training, telephone etiquette, etc.

Housekeeping Operations:

This subject is a part of accommodation management and deals with back of the house departments. Like 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, they learn about cleaning floors and walls, colour 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 Constitution, Hospitality Communication, Environment and Public Health, Regional and Foreign Languages, Personality Development, Project Report Preparations, Human Resource Management &Development, Marketing of Hospitality Services, Hospitality Law, Entrepreneurship, and Hotel Accounting. However, all these non-core subjects act as supplements to the managerial ability of the candidates.

Value Added Programs: 

Apart from the University Curriculum, we provide value-added certificate programs to the students to minimize the gap between academics and the industry. Courses on HACCP, revenue management, soft skills, culinary skill development programs bartending, etc. are the most important according to industry requirements.