Program Details:
Embark on an enriching journey through our esteemed Bachelor of Hotel Management (BHM) program, designed to equip graduates with comprehensive skills tailored for a myriad of roles within the dynamic hospitality industry. Our curriculum is meticulously crafted to prepare students for diverse career paths, ranging from the effective management of hotels and resorts to thriving in food and beverage enterprises, tourism ventures, and entrepreneurial endeavors.
Throughout the program, students engage deeply with industry-relevant coursework, gaining hands-on experience and theoretical knowledge essential for success in hospitality management. Our faculty comprises seasoned professionals and academics who provide mentorship and guidance, ensuring that students develop both practical skills and strategic thinking necessary to excel in leadership roles.
Duration: 4 Years
Curriculum Structure
Semester I
| SN | Course Code | Course Title | Credits |
| 1 | THS-161 | Fundamentals of Toursim and Hospitlity | 3 |
| 2 | FNB-171 | Food Production and Patisserie I (Theory) | 3 |
| 3 | FNB-191 | Food Production and Patisserie I (Practical) | 1.5 |
| 4 | FNB-172 | Food and Baverage Service I (Theory) | 3 |
| 5 | FNB-192 | Food and Baverage Service I (Practical) | 1.5 |
| 6 | RDM-181 | Accomodation Operations I (Theory) | 3 |
| 7 | RDM-191 | Accomodation Operations I (Practical) | 1.5 |
| 8 | ENG-101 | English I | 3 |
Semester II
| SN | Course Code | Course Title | Credits |
| 1 | FNB-174 | Food Production and Patisserie II (Theory) | 3 |
| 2 | FNB-194 | Food Production and Patisserie II (Practical) | 1.5 |
| 3 | FNB-175 | Food and Baverage Service II (Theory) | 3 |
| 4 | FNB-195 | Food and Baverage Service II (Practical) | 1.5 |
| 5 | RDM-183 | Accomodation Operations II (Theory) | 3 |
| 6 | RDM-193 | Accomodation Operations II (Practical) | 1.5 |
| 7 | MGT-111 | Principle of Management | 3 |
| 8 | ENG-101 | English II | 3 |
Semester III
| SN | Course Code | Course Title | Credits |
| 1 | FNB-271 | Food Production and Patisserie III (Theory) | 3 |
| 2 | FNB-291 | Food Production and Patisserie III (Practical) | 1.5 |
| 3 | FNB-272 | Food and Baverage Service III (Theory) | 3 |
| 4 | FNB-292 | Food and Baverage Service III (Practical) | 1.5 |
| 5 | RDM-281 | Room Devision Management I (Theory) | 3 |
| 6 | RDM-291 | Room Devision Management I (Practical) | 1.5 |
| 7 | FHN-191 | Food Hygiene and Nutrition | 3 |
| 8 | MTH-105 | Basic Mathematics | 3 |
Semester III
| SN | Course Code | Course Title | Credits |
| 1 | FNB-273 | Food Production and Patisserie IV (Theory) | 3 |
| 2 | FNB-293 | Food Production and Patisserie IV (Practical) | 1.5 |
| 3 | FNB-275 | Food and Baverage Service IV (Theory) | 3 |
| 4 | FNB-295 | Food and Baverage Service IV (Practical) | 1.5 |
| 5 | RDM-283 | Room Devision Management II (Theory) | 3 |
| 6 | RDM-293 | Room Devision Management II (Practical) | 1.5 |
| 7 | ACC-125 | Hospitality Accounting I | 3 |
| 8 | MIS-201 | Introduction to Management Information Systems | 3 |
Semester V
| SN | Course Code | Course Title | Credits |
| 1 | Advance Food and Bevarage Management | 3 | |
| 2 | Advance Accomodation operation Management | 3 | |
| 3 | Hospitality Marketing | 3 | |
| 4 | Business Research Method | 3 | |
| 5 | Business Statistics | 3 | |
| 6 | Hospitality Human Resource Management | 3 |
Semester VI
| SN | Course Code | Course Title | Credits |
| 1 | Toursim Business Environment | 3 | |
| 2 | Toursim Economics | 3 | |
| 3 | Strategic Management | 3 | |
| 4 | Project Work | 3 | |
| 5 | Advance Food Production Management | 3 | |
| 6 | Advance Room Devision Management | 3 | |
| 7 | Fundamentals of Enterpreneurship | 3 |
REQUIREMENTS FOR ADMISSION:
1. Two self -attested copies of each of the following documents
a. Transcript/Pass and Character Certificates of
- SLC/ grade 10
- Intermediate /+2
2. Photographs (Recent)
i. 45 mm X 35 mm - 1 copy
ii. 30 mm X 40 mm - 3 copies
3. Three self-attested copies of:
i. Citizenship/ passports
*Candidates are required to bring their original certificates in time of submitting their application forms.
