Bachelor of Hotel Management

Semester I
Fundamentals of Tourism and Hospitality
Food Production and Patisserie I (Theory)
Food Production and Patisserie I (Practical)
Food and Beverage Service I (Theory)
Food and Beverage Service I (Practical)
Accommodation Operations I (Theory)
Accommodation Operations I (Practical)
English I
Principle of Management

Semester III
Food Production and Patisserie III (Theory)
Food Production and Patisserie III (Practical)
Food and Beverage Service III (Theory)
Food and Beverage Service III (Practical)
Room Division Management I (Theory)
Room Division Management I (Practical)
Hospitality Accounting I
Introduction to Mgt. Information System
Fundamental of Sociology

Semester V
Fundamental of Statistic
Business Research Methods
Hospitality Human Resource Management
Hospitality Marketing
Fundamental of Financial Management
Specialization 1 (Choose Any One)
Advance Accommodation Operations Management
Advanced Food & Beverage Management

Semester II
Food Production and Patisserie II (Theory)
Food Production and Patisserie II (Practical)
Food and Beverage Service II (Theory)
Food and Beverage Service II (Practical)
Accommodation Operations II (Theory)
Accommodation Operations II (Practical)
English II
Basic Mathematics
Food Hygiene and Nutrition

Semester IV
Food Production and Patisserie IV (Theory)
Food Production and Patisserie IV (Practical)
Food and Beverage Service IV (Theory)
Food and Beverage Service IV (Practical)
Room Division Management II (Theory)
Room Division Management II (Practical)
Hospitality Accounting – II
General Psychology
Business Communication for Hotel Industry

Semester VI
Tourism Economics
Strategic Management
Fundamentals of Entrepreneurship
Tourism Business Environment
Project Work
Specialization 2 (Choose Any One)
Advance Room Division Management
Advance Food Production Management