Syllabus: Explore a comprehensive curriculum covering hotel operations, culinary arts, and guest services.
Syllabus for BHM and DHM Course
The Bachelor of Hotel Management + Diploma in Hotel Management program offers a comprehensive and integrated curriculum for students aspiring to excel in the dynamic hospitality industry. This unique program combines the rigor of a bachelor's degree with specialized training in hotel management. Students will explore a diverse range of subjects, including hospitality management, culinary arts, front office operations, and customer service. This synergistic approach equips graduates with a well-rounded skill set, making them highly competitive in the global hospitality sector. With a strong emphasis on practical training and industry exposure, this program prepares students for exciting and rewarding careers in hotel management and related fields.
Below is a sample syllabus for the Bachelor of Hotel Management, Diploma in Hotel Management program:
First Year:
| S.No | Subjects |
| 1 | Food Production, Food, and Beverage Service |
| 2 | Front Office Operations, Accommodation Operations |
| 3 | Business Communication, Hotel Accounting |
| 4 | Introduction to Hospitality Industry |
Second Year:
| S.No | Subjects |
| 1 | Food Production Management, Food, and Beverage Management |
| 2 | Front Office Management, Housekeeping Management |
| 3 | Marketing Management, Human Resource Management |
| 4 | Financial Management |
Third Year:
| S.No | Subjects |
| 1 | Hospitality Law, Strategic Management |
| 2 | Event Management, Hotel Facilities, and Design |
| 3 | Entrepreneurship Development |
| 4 | Internship |
Projects
(1). Customer Satisfaction Enhancement
(2). Menu Engineering and Cost Control
(3). Sustainable Practices in Hospitality
(4). Event Management
Reference Books
(1). "Hotel Front Office
Management" by James A. Bardi
(2). "Hospitality Strategic Management" by Cathy A. Enz
(3). "Food and Beverage Service: A Training Manual" by Sudhir
Andrews
(4). "Principles of Hotel Management" by S. Indra Gandhi and
R. Chandrasekar
(5). "Event Management: Principles and Practices" by Razaq Raj
and Shabir Ahmad Mir
(6). "Hotel Housekeeping: Operations and Management" by Sudhir
Andrews
(7). "Food and Beverage Cost Control" by Lea R. Dopson and
David K. Hayes
4 Years
Under Graduate
Hotel Management and Hospitality
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