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Bachelor of Hotel Management and Catering Technology (BHM)

Hospitality Management is one of the fastest growing careers in todays world. Earlier Hotel management graduates had a very limited scope to get employment in hotels, cruiselines and airlines. Due to the rapid growth of other industries hospitality industry has become the supporting service center for all the business sectors. This has created new entries for hotel Management graduates in all service sectors. Now you can name any industry where you will find Hotel Management professionals holding front line positions to meet the business and customers at a single point.

Currently there are 214 million jobs abroad. By the end of 2013, it is predicted to reach 250 million by World Travel & Tourism Council – 2004-05. This industry leads the second level and believe it or not, it is expected to reach number one in another 10 years.

Looking at the tremendous growth and globalization SUN introduced industry integrated programmes for Hotel Management courses. Students undergoing this courses are not only confined to the classroom teaching but also to undergo in house training, on the job training, industrial training and project work.

BHM – Affiliated to BU CPP Regular Program

BHM(CT) Hyderabad – Affiliated to OU, Syllabus will be followed as per the OU Norms

BHM(CT) Visakhapatnam – Affiliated to AU, Syllabus will be followed as per the AU Norms

Overview

BACHELOR OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY The Hospitality Industry is growing at an increasing pace and contributes a significant amount to the economy of India. This dynamism is going to be on the rise for years to come and that is why students are viewing this industry as a gold mine. A degree in hotel management will be able to provide you with lucrative career opportunities for a long time to come. Thanks to the prosperity of this industry, there is a lot of demand for professionals who are well qualified and thus suit for this particular field.

This Bachelor degree in Hotel Management is spread over 3years, which gives an opportunity to the students to get full fledged knowledge through classroom training as well as from paid internships from the local reputed hotels. An International Tour to Singapore, Malaysia is an added advantage for the students pursuing this course.

  • Duration: The duration of this programme is three years spread over six semesters.
  • Certification: On successful completion of all the semesters, the students will be awarded with the BHM degree from a renowned University of the Country
  • Eligibility: 10+2 or equivalent.
  • Fee Schedule:
    1st term- At the time of admission 2015, 2nd term- On are before 1st Jan 2016
    3rd term- On are before 1st June 2016, 4th term- On are before 1st Jan 2017
    5th term- On are before 1st June 2017.

This is a three year programme spread over six semesters. 5 Semesters will be in house training and 6th semester student will be sent to renowned 5star Deluxe Hotels for training. On completion of training student will be awarded with a Bachelor Degree from a renowned University.

Subjects – (BHM – Affiliated to BU CPP Regular Program)
Semester – I Semester – II Semester – III Semester – IV
  • French I
  • English I
  • Paper I – Food Production & Patisserie I
  • Paper Ii – Food & Beverage Service I
  • Practical I – Food Production & Payisserie I
  • Particals Ii – Food & Beverage Services I
  • Paper I – House Keeping Mamagement I
  • Particals House Keeping Management
  • Environmental Studies #
  • English Ii
  • Paper Iii – Food Production & Patisserie Ii
  • Paper Iv – Food & Beverage Service Ii
  • Practical I – Food Production & Payisserie I
  • Particals Ii – Food & Beverage Services I
  • Paper Ii – House Keeping Mamagement Ii
  • Particals Ii – House Keeping Management
  • Value Education – Human Rights #
  • Paper V – Food Production & Patisserie Iii
  • Paper Vi – Food & Beverage Service Iii
  • Paper Vii – Hotel Accounting
  • Paper Viii – Tourism & Marketing Manafement
  • Practical Iii – Food Production & Payisserie Ii
  • Particals Iv – Food & Beverage Services Ii
  • Paper Iii – Front Office Operation I
  • Practical Ii- Front Office Operations
  • Bakery & Confectionery I
  • Bakery & Confectionery Practical
  • Paper Ix – Food Production & Patisserie Iv
  • Paper X – Food And Beverage Service Iv
  • Elective
  • Paper Xi – Computer Application In Hotel Industry
  • Practical Iii Food Production & Patisserie Ii
  • Practical Iv Food & Beverage Services Ii
  • Practical V Computer Applications In Hotel Industry
  • Paper Iv – Front Office Operations Ii
  • Practicals Ii – Front Office Operations
  • Bakery & Confectionery Ii
  • Bakery & Confectionery Practical
Semester – V Semester – VI
  • Industrial Exposure Training Report
  • Paper Xii – Food &Beverage Management
  • Elective Ii
  • Paper Xiii Food Production & Patisserie V
  • Paper Xiv – Food & Beverage Service V
  • Elective Iii
  • Practical Vi Food Production & Patisserie Iii
  • Practical Vii Food & Beverage Services Iii
  • Bar Management
  • Bar Management Practical
  • Extension Activities @
Subjects – (BHM(CT) Hyderabad – Affiliated to OU, Syllabus will be followed as per the OU Norms)
1ST –YEAR – Theory
1ST –YEAR – Practicals 2nd -Year – Semester – I 2nd -Year – Semester – II
  • FUNDAMENTAL OF FOOD PRODUCTIONS-I
  • FOOD & BEVERAGE SERVICE – I
  • ACCOMODATION OPERATIONS – I
  • FRONT OFFICE – I
  • FRENCH-I
  • COMMUNICATIVE ENGLISH
  • HYGIENE & SANITATION
  • ENVIRONMENTAL STUDIES
  • BASIC COMPUTER APPLICATIONS
  • BASIC TRAINING KITCHEN
  • FOOD & BEVERAGE SERVICE – I
  • ACCOMODATION OPERATIONS – I
  • FRONT OFFICE – I
  • BASIC COMPUTER APPLICATIONS
Theory
  • INDIAN REGIONAL CUISINE
  • FOOD & BEVERAGE SERVICE – II
  • ACCOMODATION OPERATIONS – II
  • FRONT OFFICE – II
  • HOTEL ACCOUNTS
  • PRINCIPLES OF MANAGEMENTS
  • HOTEL LAW
  • HOTEL ENGINEERING MAINTENANCE

Practicals

  • QUANTITY TRAINING KITCHEN
  • FOOD & BEVERAGE SERVICE – II
  • ACCOMODATION OPERATIONS – II
  • FRONT OFFICE – II

 

INDUSTRIAL TRAINING EXPOSER- 22-Weeks

3RD -Year – Semester – I 3RD -Year – Semester – II
Theory
  • ADVANCED FOOD PRODUCTION
  • FOOD & BEVERAGE SERVICE – III
  • ACCOMODATION OPERATIONS – III
  • FRONT OFFICE – III
  • Cost & Financial Management
  • Marketing MANAGEMENT
  • Human Resources Management

Practicals

  • ADVANCED TRAINING KITCHEN
  • FOOD & BEVERAGE SERVICE – III
  • ACCOMODATION OPERATIONS -III
  • FRONT OFFICE – III

 

Theory

  • LARDER KITCHEN MANAGEMENT
  • FOOD & BEVERAGE SERVICE – VI
  • EVENT MANAGEMENT
  • HOTE FACILTY PLANNING
  • FOOD AND BEVERAGE MANAGEMENT
  • TRAVEL & TOURISM

Practicals

  • ADVANCED TRAINING KITCHEN-II
  • FOOD & BEVERAGE SERVICE – IV
  • PROJECT WORK
Subjects – (BHM(CT) Visakhapatnam – Affiliated to AU, Syllabus will be followed as per the AU Norms)
Semester – I Semester – II Semester – III Semester – IV
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Semester – V Semester – VI
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