BHM subjects in the first few semesters focus on the basics of hotel operations, food preparation, service techniques and guest relations and later semesters focus on specialized areas like marketing strategies, financial planning, tourism management and hospitality law.
Students can take a look at the general subjects in the table below.
BHM Subjects Semester-1
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Foundation Course in Food Production I
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Foundation Course in Food & Beverage Service I
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Foundation Course in Front Office - I
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Foundation Course in Accommodation Operations I
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Application of Computers
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Hotel Engineering
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BHM Subjects Semester-2
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Foundation Course in Food Production II
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Foundation Course in Food & Beverage Service II
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Foundation Course in Front Office II
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Foundation Course in Accommodation Operations II
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Nutrition
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Accountancy
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BHM Subjects Semester-3
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Food Production Operations
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Food & Beverage Operations
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Front Office Operations
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Accommodation Operations
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Food & Beverage Controls
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Hotel Accountancy
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BHM Subjects Semester-4
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Industrial Training
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Management in Tourism
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Communications Skills in English
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Human Resource Management
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Food Safety & Quality
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Research Methodology
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BHM Subjects Semester-5
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Advanced Food Production Operations
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Advanced Food & Beverage Operations
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Front Office Management
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Accommodation Management
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BHM Subjects Semester-6
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Strategic Management
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Research Project
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Principles of Food Science
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Food & Beverage Management
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Guest speakers/self-study
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Facility Planning
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Note - This info is taken from external sites and may vary.
The BHM syllabus tries to maintain a balance between theory and practical learning, but it leans more towards practical applications. In BHM, you not only study hospitality concepts but also engage in practical training in kitchens, front office, housekeeping and event setups.
Practical exposure through internships, industrial training and live projects makes sure that you are industry ready. Theory supports the practical aspects by building a strong foundation of hospitality principles and management skills.