Hotel Management Colleges in Karnataka, India | SIHAINST
BHM


Bachelor’s Degree in Hotel Management (BHM)

    Course duration : 4 years (8 semesters).


    Eligibility for admission: The candidate seeking admission to the First year BHM Degree course must have passed the Pre-University (Class XII of 10+2) Examination or its equivalent with an aggregate of 45% marks. A minimum of 40% is sufficient for SC / ST students.


    Intake: 120

     Subjects for the course

     I SEMESTER BHM    V SEMESTER BHM
     GENERAL PROFICIENCY & COMMUNICATION ENGLISH  Food PRODUCTION V 
     FRENCH-I  Food & Beverage Service  IV
     INTRODUCTION TO HOSPITALITY  Financial Management
     FOOD PRODUCTION-I  Applied Behavioral Science
     ACCOMMODATION OPERATION - PS-I  Facilities Management
     FOOD PRODUCTION PRACTICAL-I  Hospitality Information Systems
     ACCOMM OPS PRACTICAL-I  Food Production Practical  V
     CONSTITUTION OF INDIA  Food & Beverage Service - Ps 
     EXTRA CURRICULAR & CO-CURRICULAR  


     II SEMESTER BHM    VI SEMESTER BHM
     GENERAL PROFICIENCY & COMMUNICATION ENGLISH

     ON-THE-JOB-TRAINING

     (OJT ) for 18 weeks  

     FRENCH-II
     FOOD PRODUCTION-II
     FOOD & BEVERAGE SERVICE-I
     ACCOMMODATION OPERATION-II
     FOOD PROD PRACTICAL-II
     ACCOM OPS PRACTICAL-II
     HR, GENDER EQUITY & ENVIRONMENT
     EXTRA CURRICULAR & CO-CURRICULAR


     III SEMESTER BHM    VII SEMESTER BHM
     FOOD PROD -III  F OOD PRODUCTION-VI 
     FOOD & BEVERAGE SERVICE-II-  F&B MANAGEMENT 
     FRONMT OFFICE MGT-I  ECONOMICS 
     HYGIENE & SANITATION  STATISTICS 
     NUTRITION & FOOD SCIENCE—  HOTEL LAW
     FOOD PROD PRACTICAL  HUMAN RESOURCES MANAGEMENT
     FOOD & BEVERAGE SERVICE PRACS  FOOD PRODUCTION PS-VI
     COMPUTER APPLICATIONS  FOOD & BEVERAGE SERVICE –PS IV


     IV SEMESTER BHM    VIII SEMESTER BHM
     FOOD PRODUCTION-IV     Room DIVISON MANAGEMENT 
     FOOD & BEVERAGE SERVICE  Marketing Management   
     FRONT OFFICE MANAGEMENT II  Tourism & Cultural Hertiage of IndiA
     PRINCIPLES OF MANAGEMENT  PROJECT WORK 
     HOTEL ACCOUNTING  
     FOOD PRODUCTION PRACTICAL IV  
     FOOD & BEVERAGE PRACTICAL  
     COMPUTER APPLICATIONS II