Course Composition-BHM

1st Semester
Fundamentals of Tourism and Hospitality
Food Production &Patisserie (Theory)–I
Food Production & Patisserie (Practical)-I
Food & Beverage Service (Theory)-I
Food & Beverage Service (Practical)-I
Accommodation Operations (Theory)-I
Accommodation Operations(Practical)-I
English-I

2nd Semester
Food Production &Patisserie (Theory)–II
Food Production & Patisserie (Practical)-II
Food & Beverage Service (Theory)-II
Food & Beverage Service (Practical)-II
Accommodation Operations (Theory)-II
Accommodation Operations(Practical)-II
English-II
Principle of management

3rd Semester
Food Production &Patisserie (Theory)–III
Food production & Patisserie (Practical)-III
Food & Beverage Service (Theory)-III
Food & Beverage Service (Practical)-III
Room Division Management (Theory)-I
Room Division Management(Practical)-I
Food Hygiene and Nutrition
Basic Mathematics

4th Semester
Food Production &Patisserie (Theory)–III
Food production & Patisserie (Practical)-III
Food & Beverage Service (Theory)-III
Food & Beverage Service (Practical)-III
Room Division Management (Theory)-II
Room Division Management(Practical)-II
Hospitality Accounting-I
Introduction to Management Information System(MIS)

5th Semester
Fundamentals of Sociology
General Psychology
Hospitality Accounting II
Business Communications
Specialization 1*
Mixed Beverage Practical

6th Semester
Hospitality Human resources Management
Business Statistics
Hospitality Finance
Specialization 2 **
Bakery & Patisserie Practical

7th Semester
Business Research Method
Fundamentals of Entrepreneurship
Hospitality Marketing
Tourism Business Environment
Strategic Management
Project Work

8th Semester
Internship

*Specialization I

  • Advanced Food and Beverage Management
  • Advance accommodation Operation Management

**Specialization II

  • Advance Food Production Management
  • Advance Room Division Management