Bachelor in Hotel Management (BHM)

Program Description

The Bachelor in Hotel Management (BHM) is a comprehensive undergraduate program designed to equip students with the knowledge, skills, and practical experience required for a successful career in the hospitality and tourism industry. Spanning eight semesters, the curriculum integrates foundational management concepts, specialized hospitality operations, culinary arts, food and beverage service, and essential business skills. The program emphasizes both theoretical learning and hands-on training through practical courses, internships, and industry attachments, ensuring graduates are industry-ready and capable of excelling in diverse hospitality environments. With a blend of core subjects, electives, and real-world exposure, the BHM program prepares students to take on leadership roles in hotels, resorts, restaurants, event management companies, and other sectors of the hospitality industry.

Program Objectives

The main objectives of the BHM program are to:

Provide students with a strong foundation in management principles, organizational behavior, and strategic decision-making relevant to the hospitality sector.
Equip students with in-depth knowledge of hospitality operations, including front office, housekeeping, food production, food and beverage service, bakery, and event management.
Foster hands-on skills through practical courses, culinary labs, and internships, enabling students to apply theoretical concepts in real-world hospitality settings.
Strengthen students’ business communication, interpersonal, and soft skills essential for effective guest service and teamwork in multicultural environments.
Inspire innovation and entrepreneurship in hospitality and tourism, and develop research skills for problem-solving and continuous improvement in the industry.
Inculcate a sense of professional ethics, legal awareness, and sustainable business practices to promote responsible management in hospitality.
Prepare graduates for supervisory and managerial positions, as well as for further studies and professional development in the global hospitality industry.

Curriculum Structure

First Semester
S. No	Subject Code	Subject’s Name	Credit Hour
1	BHM 410	MANAGEMENT CONCEPT AND PRINCIPLES	3
2	BHM 411	INTRODUCTION TO HOSPITALITY AND TOURISM	3
3	BHM 412	BUSINESS AND PROFESSIONAL COMMUNICATION FOR HOSPITALITY	3
4	BHM 413	FUNDAMENATL OF HOUSE KEEPING	3
5	BHM 414	FUNDAMENTAL OF HOUSE KEEPING (PRACTICAL)	1.5
6	BHM 415	CULINARY – I (THEORY)	3
7	BHM 416	CULINARY- I (PRACTICAL)	1.5
8	BHM 417	FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE – I (THEORY)	3
9	BHM 418	FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE – I (PRACTICAL)	1.5
10	BHM 419	BAKERY – I (PRACTICAL)	1.5
		TOTAL	24

Second Semester
S. No	Subject Code	Subject’s Name	Credit Hour
1	BHM 420	ECONOMICS FOR HOSPITALITY	3
2	BHM 421	PRINCIPLES OF ACCOUNTING FOR HOSPITALITY	3
3	BHM 422	ORGANIZATION BEHAVIOUR IN HOSPITALITY INDUSTRY	3
4	BHM 423	PERSONALITY DEVELOPMENT AND SOFT SKILLS	1.5
5	BHM 424	FUNDAMENTALS OF FRONT OFFICE – (THEORY)	3
6	BHM 425	FUNDAMENTALS OF FRONT OFFICE – (PRACTICAL)	1.5
7	BHM 426	CULINARY-II(THEORY)	3
8	BHM 427	CULINARY – II (PRACTICAL)	1.5
9	BHM 428	FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE – II (THEORY)	1.5
10	BHM 429	FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE – II (PRACTICAL)	1.5
11	BHM 430	BAKERY – II (PRACTICAL)	1.5
		TOTAL	24


Third Semester
S. No	Subject Code	Subject’s Name	Credit Hour
1	BHM301	INTERNSHIP (20 WEEKS)	6
2	BHM302	INTERNSHIP REPORT AND PRESENTATION	1.5
		TOTAL	7.5

Forth Semester
S. No	Subject Code	Subject’s Name	Credit Hour
1	BHM 401	STATISTICS FOR HOSPITALITY	3
2	BHM 402	FINANCIAL MANAGEMENT	3
3	BHM 403	MARKETING AND SALES FOR HOSPITALITY MANAGEMENT	3
4	BHM 404	EVENT MANAGEMENT	3
5	BHM 405	ROOM DIVISION OPERATIONS	3
6	BHM 406	CULINARY – III (THEORY)	1.5
7	BHM 407	CULINARY – III (PRACTICAL)	1.5
8	BHM 408	FOOD AND BEVERAGE SERVICE – III (THEORY)	1.5
9	BHM 409	FOOD AND BEVERAGE SERVICE – III (PRACTICAL)	1.5
10	BHM 410	BAKERY – III (PRACTICAL)	1.5
		TOTAL	22.5

Fifth Sem
S. No	Subject Code	Subject’s Name	Credit Hour
1	BHM 501	ENTREPRENEURSHIP FOR TOURISM AND HOSPITALITY	2
2	BHM 502	ENTREPRENEURSHIP PRACTICUM	1
3	BHM 503	RESEARCH METHODOLOGY	3
4	BHM 504	LEGAL ENVIRONMENT AND ETHICS FOR HOSPITALITY	3
5	BHM 505	MANAGEMENT INFORMATION SYSTEM AND IT APPLICATION (THEORY)	2
6	BHM 506	MANAGEMENT INFORMATION SYSTEM AND IT APPLICATION (PRACTICAL)	1
7	BHM 507	CULINARY-IV (THEORY)	1.5
8	BHM 508	CULINARY-IV (PRACTICAL)	1.5
9	BHM 509	FOOD AND BEVERAGE SERVICE-IV (THEORY)	1.5
10	BHM 510	FOOD AND BEVERAGE SERVICE-IV (PRACTICAL)	1.5
11	BHM 511	BAKERY-IV	1.5
		TOTAL	19.5

Sixth sem
S. No	Subject Code	Subject’s Name	Credit Hour
1	BHM 601	BUSINESS SUSTAINABILITY IN HOSPITALITY	3
2	BHM 602	HUMAN RESOURCE MANAGEMENT IN HOSPITALITY	3
3	BHM 603	STRATEGIC MANAGEMENT	3
4	BHM 604	HOTEL FACULTY PLANNING AND MANAGEMENT	3
5	BHM 605	CAPSTONE PROJECT	1.5
6		ELECTIVE COURSE I (Any one)	3
6a.	BHM 606	ADVANCED ROOM DIVISION MANAGEMENT
6b.	BHM 607	ADVANCED FOOD PRODUCTION AND BAKERY
7		ELECTIVE COURSE II (Any one)	3
7a.	BHM 608	REVENUE MANAGEMENT
7b.	BHM 609	ADVANCED MIXOLOGY AND BARISTA
		TOTAL	19.5

Seventh semester
S. No	Subject Code	Subject’s Name	Credit Hour
1	BHM 701	INTERNSHIP AND INDUSTRY ATTACHMENT	6
		TOTAL	6

Eight semester
S. No	Subject Code	Subject’s Name	Credit Hour
1	BHM 801	INTERNSHIP AND INDUSTRY ATTACHMENT	6
2	BHM 802	INTERNSHIP REPORT	3
		TOTAL	9