BHM (Bachelor of Hotel Management) Full Course Details
Duration: 3 to 4 years (Full-Time)
Overview:
Bachelor of Hotel Management (BHM) is an undergraduate course designed for students who wish to pursue a career in the hospitality industry. The course focuses on various aspects of hotel management, including front office operations, food and beverage services, housekeeping, human resource management, and more. It equips students with both theoretical knowledge and practical skills necessary to succeed in the fast-paced and ever-growing hospitality sector.
Eligibility Criteria:
- Educational Qualification: Candidates must have completed their 12th grade (higher secondary) from any stream (Arts, Commerce, or Science) with a minimum of 50-60% marks.
- Age Limit: Generally, candidates should be between 17 to 25 years of age, although this can vary depending on the institution.
- Entrance Exam: Some universities or institutes conduct their own entrance exams for admission to the BHM course, while others may admit based on marks obtained in 12th grade.
Curriculum/Syllabus of BHM:
The BHM course is typically structured into six to eight semesters (over 3 to 4 years), with a mix of theoretical subjects, practical training, and internships. Here’s a breakdown of the typical subjects in the course:
Semester 1:
- Foundation Course in Hotel Management
- Introduction to hotel industry and hospitality
- Evolution of the hotel industry
- Structure of hotel management
- Food Production and Beverage Service
- Basics of food preparation and kitchen operations
- Food production techniques
- Introduction to beverages and service styles
- Front Office Operations
- Front desk operations, booking systems, guest services
- Check-in/check-out processes
- Managing guest requests and reservations
- Principles of Management
- Basic management theories and practices
- Planning, organizing, staffing, and controlling
- Management skills and techniques in hospitality
- Business Communication
- Professional communication in hospitality
- Verbal and non-verbal communication skills
- Writing emails, reports, and proposals
- Computer Applications in Hospitality
- Use of technology in hotel management
- Software applications for booking, check-in/check-out, etc.
- Understanding digital marketing and social media tools
Semester 2:
- Food Science and Nutrition
- The science behind food preparation and nutrition
- Nutritional needs and diet planning
- Health and safety standards in food production
- Housekeeping Operations
- Housekeeping management and functions
- Cleaning and maintenance procedures
- Linen and laundry management
- Managing guest rooms and public areas
- Hotel Law
- Legal framework governing the hotel industry
- Labor laws, contracts, and licensing
- Laws related to safety, food hygiene, and consumer protection
- Tourism Management
- The role of tourism in the hospitality industry
- Types of tourism (adventure, cultural, eco-tourism, etc.)
- Travel agencies and tour operators
- Front Office Operations II
- Advanced front office skills and guest interaction
- Handling complaints and feedback
- Revenue management and customer relationship management (CRM)
Semester 3:
- Food and Beverage Management
- Management of food and beverage outlets
- Menu planning, pricing, and costing
- Inventory management and procurement
- Human Resource Management in Hospitality
- Recruitment, training, and employee welfare
- Managing team dynamics and motivation
- Conflict resolution and staff management
- Financial Management for Hospitality
- Budgeting, accounting, and financial planning
- Understanding financial statements and cost control
- Revenue and profit analysis
- Marketing in Hospitality
- Marketing strategies for hotels and resorts
- Branding and positioning in the hospitality industry
- Digital marketing and online bookings
- Event Management
- Organizing events and conferences in hotels
- Coordination of weddings, parties, and corporate events
- Event budgeting and logistics
Semester 4:
- Restaurant and Bar Management
- Operations of restaurants and bars
- Food and beverage service techniques
- Wine and cocktail management
- Room Division Management
- Managing front office, housekeeping, and security
- Role of room division in guest satisfaction
- Coordination between front office and housekeeping departments
- Operations Research and Quality Management
- Use of operations research in hotel management
- Quality control and continuous improvement techniques
- Implementing best practices for quality service
- Customer Relationship Management (CRM)
- Techniques for improving customer satisfaction
- Managing customer feedback and complaints
- Loyalty programs and repeat business strategies
Semester 5:
- Hospitality Financial Accounting
- Basics of hospitality accounting and bookkeeping
- Understanding the flow of money in hotels and restaurants
- Managing financial statements and reports
- Food Production Advanced
- Advanced culinary techniques and presentation
- International cuisine and regional specialties
- Food cost control and kitchen management
- Business Ethics and Corporate Social Responsibility (CSR)
- Ethics in the hospitality industry
- Environmental sustainability and CSR in hotels
- Ethical decision-making and corporate governance
- International Hospitality Industry
- Global trends in the hotel and tourism sectors
- Understanding international hotel chains and franchises
- Cross-cultural management in hospitality
Semester 6:
- Hotel Project/Internship
- A mandatory internship or project work in a real hotel setting
- Gaining hands-on experience in hotel operations
- Applying theoretical knowledge in a practical environment
- Strategic Management in Hospitality
- Developing business strategies for hotels and resorts
- Managing hotel operations and growth
- Competitive analysis and market positioning
- Hospitality Research Methods
- Conducting research in the hospitality sector
- Market research, customer satisfaction surveys, and trend analysis
- Writing research papers and reports
- Emerging Trends in Hospitality
- New technologies in the hospitality industry
- Eco-tourism, wellness tourism, and sustainable hospitality
- The future of digital hospitality and guest experience
Practical Training and Internship:
One of the most important components of the BHM course is internships. Typically, students are required to complete an internship in a hotel or restaurant setting, where they gain hands-on experience in various departments such as:
- Front Office
- Housekeeping
- Food and Beverage Service
- Kitchen Operations
- Sales and Marketing
This practical experience prepares students for real-world challenges and gives them the opportunity to apply what they have learned in a professional environment.
Career Opportunities After BHM:
Graduates of BHM have numerous career options within the hospitality industry. Some of the popular job roles include:
- Hotel Manager
- Oversee hotel operations, manage staff, and ensure high guest satisfaction.
- Food and Beverage Manager
- Manage food service operations in hotels, restaurants, or resorts.
- Front Office Manager
- Responsible for the guest check-in/check-out process, reservations, and concierge services.
- Event Manager
- Plan and organize events, conferences, weddings, and corporate meetings in hotels.
- Housekeeping Manager
- Supervise housekeeping operations, including room cleaning, inventory management, and guest services.
- Restaurant Manager
- Manage day-to-day operations of a restaurant, including staffing, menu design, and guest service.
- Sales and Marketing Manager
- Develop marketing strategies to promote the hotel or restaurant, including digital marketing and public relations.
- Chef/Culinary Expert
- Work as a chef or kitchen manager, specializing in food preparation, menu planning, and culinary innovation.
- Tourism Officer
- Work in tourism boards or government agencies promoting travel and hospitality services.
- Travel and Tourism Consultant
- Provide travel solutions to individuals and organizations, guiding clients on travel plans and packages.
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