Bachelors in Hospitality Management (H)

Bachelors in Hospitality Management (H)

Students enrolling in this programme will be equipped with core skills and knowledge related to hotel management, which includes hands-on experience during attachments with hotels locally or overseas. The programme aims to provide the students a good understanding of the hospitality industry, developments, career opportunities and challenges. The programme develops a good foundation of hospitality skills and knowledge in order to progress to higher skill acquisition.

The 3 years Bachelor's Programme is intensive with a heavy practical base and is aimed at equipping trainees with all the required skills and knowledge to effectively discharge supervisory and managerial responsibilities of the hospitality sector. The programme includes Food and Beverage Service, Food and Beverage Production including Patisserie, Housekeeping, Front Office Operations, English Communication, French, Accounting, Nutrition and Food Science, Computer Fundamentals, Food Costing, Hotel Engineering, Hotel and Business Law, Business Communication, Human Resource Management, Financial Management, Principles of Management, Facility Management, Marketing Management and Sales.

1st Semester
A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK) CREDITS POINTS
L T P TOTAL
1 HPM 101 Food Production and Patisserie-I 3 0 0 3
2 HPM 102 Food & Beverage Service-I 3 0 0 3
3 HPM 103 Front Office Operations 2 0 0 2
4 HPM 104 Accommodation Operations 2 0 0 2
5 HPM 105 Computer Fundamentals 1 0 0 1
6 HPM 106 Food Costing 2 0 0 2
7 HPM 107 Nutrition & Food Science 2 0 0 2
8 HPM 108 Hotel French - I 2 0 0 2
Total of Theory 17
B. PRACTICAL
1 HPM 191 Food Production Lab 0 0 3 3
2 HPM 192 Food & Beverage Service Lab 0 0 3 3
3 HPM 193 Front Office Operation Lab 0 0 2 2
4 HPM 194 Accommodation Operation Lab 0 0 2 2
5 HPM 195 Computer Lab 0 0 2 2
Total of Practical 12
C. SESSIONAL
1 HPM 196 English Communication

2nd Semester
A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK) CREDITS POINTS
L T P TOTAL
1 HPM 201 Food Production and Patisserie-II 3 0 0 3
2 HPM 202 Food & Beverage Service-II 2 0 0 2
3 HPM 203 Front Office Operations 2 0 0 2
4 HPM 204 Accommodation Operations 2 0 0 2
5 HPM 205 Computer Application 1 0 0 1
6 HPM 206 Hotel French - II 2 0 0 2
7 HPM 207 Introduction to Accounting 2 0 0 2
8 HPM 208 Nutrition & Food Science 2 0 0 2
Total of Theory 16
B. PRACTICAL
1 HPM 291 Food Production Lab 0 0 3 3
2 HPM 292 Food & Beverage Service Lab 0 0 3 3
3 HPM 293 Front Office Operation Lab 0 0 2 2
4 HPM 294 Accommodation Operation Lab 0 0 3 3
5 HPM 295 Computer Lab 0 0 2 2
Total of Practical 13
C. SESSIONAL
1 HPM 296 English Communication

3rd Semester (a)
A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK) CREDITS POINTS
L T P TOTAL
1 HPM 301 Food Production 3 0 0 3
2 HPM 302 Food & Beverage Service-III 3 0 0 3


5 HPM 305 Computer Fundamentals 1 0 0 1

7 HPM 307 Hotel & Business Law 1 0 0 1
8 HPM 308 Business Communication 1 0 0 1
Total of Theory 9
B. PRACTICAL
1 HPM 391 Food Production Lab Quantity Kitchen 0 0 6 6
2 HPM 392 Food & Beverage Service Lab 0 0 3 3



Total of Practical 9
C. SESSIONAL
1 HPM 396 English Communication

3rd Semester (b)
A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK) CREDITS POINTS
L T P TOTAL


3 HPM 303 Front Office Operations 2 0 0 2
4 HPM 304 Accommodation Operations 1 0 0 1

6 HPM 306 Hotel Maintenance / Hotel Engineering 2 0 0 2


Total of Theory 5
B. PRACTICAL


3 HPM 393 Front Office Lab 0 0 2 2
4 HPM 394 Accommodation Operation Lab

4th Semester (Industrial Training)
A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK) CREDITS POINTS
L T P TOTAL
C. SESSIONAL
1 HPM 481 Log Book 3
2 HPM 482 Project Work 16
3 HPM 483 Industrial Training

5th Semester
A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK) CREDITS POINTS
L T P TOTAL
1 HPM 501 Advanced Food Production and Patisserie 2 0 0 2
2 HPM 502 Food & Beverage Service 2 0 0 2
3 HPM 503 Front Office Operations 2 0 0 2
4 HPM 504 Accommodation Operations 2 0 0 2
5 HPM 505 H R Management & Hotel
Law 2 0 0 2
6 HPM 506 Financial Management 1 0 0 1
7 HPM 507 Facility Planning 2 0 0 2
8 HPM 508 F & B Management 1 0 0 1
Total of Theory 14
B. PRACTICAL
1 HPM 591 Food Production Lab Advanced Production Training 0 0 6 6
2 HPM 592 Food & Beverage Lab 0 0 3 3
3 HPM 593 Front Office Lab 0 0 2 2
4 HPM 594 Accommodation Operation Lab

6th Semester
A. THEORY
SL.NO. CODE THEORY CONTACTS
(PERIODS/WEEK) CREDITS POINTS
L T P TOTAL
1 HPM 601 Advanced Food Production and Patisserie 2 0 0 2
2 HPM 602 Advanced Food & Beverage Service 2 0 0 2
3 HPM 603 Front Office Operations 2 0 0 2
4 HPM 604 Accommodation Operations 2 0 0 2
5 HPM 605 Facility Management 1 0 0 1
6 HPM 606 Marketing & Sales 1 0 0 1
7 HPM 607 Principles of Management 1 0 0 1
Total of Theory 11
B. PRACTICAL
1 HPM 691 Food Production Lab Advanced Kitchen 0 0 9 9
2 HPM 692 Advance Food & Beverage
Lab 0 0 3 3
3 HPM 693 A / O Lab 0 0 1 1
4 HPM 694 F / O Lab 0 0 1 1
5 HPM 695 Computer Lab