Institute of Hotel Management

Course Information

B.SC in Hospitality & Hotel Administration (Vegetarian option available)

The Bachelor of Science program in Hospitality and Hotel Administration is offered jointly by the National Council for Hotel Management and the Indira Gandhi National Open University. The Three-Year (Six Semester) full time regular course equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality sector. The program also involves in-depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism Marketing and Tourism Management.

National Council for Hotel Management & Catering Technology (NCHMCT) is an autonomous body under Ministry of Tourism, Government of India. The Council centrally regulates academics for B.Sc. Hospitality & Hotel Administration and eleven other structured courses of study that are imparted at the 21 Central Institutes of Hotel Management, 19 State Government institutes and 14 institutes in the private sector.

Duration
Mode of Selection
Qualification
3 years (full-time course)
All India Joint Entrance Exam.
Passed in Class XII of 10+2 system or equivalent

Future Career Opportunity for Hospitality Graduates

Global growth and development of tourism have opened up innumerable  avenues for employment. As a result, the graduating students can look forward to career opportunities as;

  • Management Trainee in Hotel and allied hospitality industry;
  • Kitchen Management/Housekeeping Management positions in Hotels after initial stint as trainee;
  • Flight Kitchens and on-board flight services;
  • Indian Navy Hospitality services;
  • Guest/Customer Relation Executive in Hotel and other Service Sectors;
  • Management Trainee/Executive in international and national fast food chains;
  • Hospital and Institutional Catering;
  • Faculty in Hotel Management/Food Craft Institutes;
  • Shipping and Cruise lines;
  • Marketing/Sales Executive in Hotel and other Service Sectors;
  • State Tourism Development Corporations;
  • Resort Management;
  • Self-employment through entrepreneurship and
  • Multinational companies for their hospitality services.                  
  •  About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes.


SEMESTERS

SUBJECT CODE

SUBJECTS

Semester 1

BHM-111

Foundation Course in Food Production – I

BHM-112

Foundation Course in Food & Beverage Service – I

BHM-113

Foundation Course in Front Office Operations – I

BHM-114

Foundation Course in Accommodation Operations – I

BHM-105

Application of Computers

BHM-106

Hotel Engineering

BHM-116

Nutrition

Semester 2

BHM-151

Foundation Course in Food Production – II

BHM-152

Foundation Course in Food & Beverage Service – II

BHM-153

Foundation Course in Front Office Operations – II

BHM-154

Foundation Course in Accommodation Operations – II

BHM-117

Principles of Food Science

BHM-108

Accountancy

BHM-109

Communication

Semester 3 &4

BHM-201

Food Production Operations

BHM-202

Food & Beverage Service Operations

BHM-203

Front Office Operations

BHM-204

Accommodation Operations

BHM-205

Food & Beverage Controls

BHM-206

Hotel Accountancy

BHM-207

Food Safety & Quality

BHM-309

Research Project (Methodology) (SEM III/IV)

BHM-208

Industrial Training

Semester 5

BHM-311

Advance Food Production Operations – I

BHM-312

Advance Food & Beverage Operations – I

BHM-313

Front Office Management – I

BHM-314

Accommodation Management – I

BHM-307

Financial Management

BHM-308

Strategic Management

BHM-309

Research Project (SEM V)

 

Special topics/Guest speakers

Semester 6

BHM-351

Advance Food Production Operations – II

BHM-352

Advance F&B Operations – II

BHM-353

Front Office Management – II

BHM-354

Accommodation Management – II

BHM-305

Food & Beverage Management

BHM-306

Facility Planning

BHM-309

Research Project (SEM VI)

 

Special topics/Guest speakers

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