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Bachelor of Hotel Management + Diploma in Hotel Management Course Syllabus - International Institute of Hotel Management (IIHM), New Delhi

  • Years 4 Years
  • Type Course Under Graduate
  • stream Hotel Management and Hospitality
  • Delivery Mode
Written By universitykart team | Last updated date Jun, 13, 2024
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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

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