State Institute Of Hotel Management Indore, M.P.

Affiliated to National Council for Hotel Management Noida , Sponsored by Madhya Pradesh Tourism Government of Madhya Pradesh

B.SC. IN HOSPITALITY AND HOTEL ADMINISTRATION

Duration: 3 Years (full time course)

Mode of Selection: All India Joint Entrance Exam.

Qualification: Passed in Class XII of 10+2 system or equivalent

About the Course

The Bachelor of Science program in Hospitality and Hotel Administration is offered jointly by the National Council for Hotel Management and the Indira Gandhi National Open University. The Three-Year (Six Semester) full time regular course equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality sector. The program also involves in-depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism Marketing and Tourism Management.

National Council for Hotel Management & Catering Technology (NCHMCT) is an autonomous body under Ministry of Tourism, Government of India. The Council centrally regulates academics for B.Sc. Hospitality & Hotel Administration and eleven other structured courses of study that are imparted at the 21 Central Institutes of Hotel Management, 19 State Government institutes and 14 institutes in the private sector.

Career Opportunities

Career Opportunities for Hospitality Graduates

Global growth and development of tourism have opened up innumerable  avenues for employment. As a result, the graduating students can look forward to career opportunities as;

  • Management Trainee in Hotel and allied hospitality industry;
  • Kitchen Management/Housekeeping Management positions in Hotels after initial stint as trainee;
  • Flight Kitchens and on-board flight services;
  • Indian Navy Hospitality services;
  • Guest/Customer Relation Executive in Hotel and other Service Sectors;
  • Management Trainee/Executive in international and national fast food chains;
  • Hospital and Institutional Catering;
  • Faculty in Hotel Management/Food Craft Institutes;
  • Shipping and Cruise lines;
  • Marketing/Sales Executive in Hotel and other Service Sectors;
  • State Tourism Development Corporations;
  • Resort Management;
  • Self-employment through entrepreneurship and
  • Multinational companies for their hospitality services.

About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes.

Eligibility for Admission

Qualifying Examinations:

A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.

Those appearing in 10+2 or equivalent examination can also appear in JEE 2016 on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted at the time of counselling or at the time of admission or latest by 30-09-2016.

The offer of admission is subject to verification of original certificates/documents at the time of admission.

Curriculum

SEMESTERS
SUBJECT CODE
SUBJECTS
Semester I
BHM-111
Foundation Course in Food Production - I
BHM-112
Foundation Course in Food & Beverage Service - I
BHM-113
Foundation Course in Front Office Operations - I
BHM-114
Foundation Course in Accommodation Operations - I
BHM-105
Application of Computers
BHM-106
Hotel Engineering
BHM-116
Nutrition
Semester II
BHM-151
Foundation Course in Food Production - II
BHM-152
Foundation Course in Food & Beverage Service - II
BHM-153
Foundation Course in Front Office Operations - II
BHM-154
Foundation Course in Accommodation Operations - II
BHM-117
Principles of Food Science
BHM-108
Accountancy
BHM-109
Communication
Semester III & IV
BHM-201
Food Production Operations
BHM-202
Food & Beverage Service Operations
BHM-203
Front Office Operations
BHM-204
Accommodation Operations
BHM-205
Food & Beverage Controls
BHM-206
Hotel Accountancy
BHM-207
Food Safety & Quality
BHM-309
Research Project (Methodology) (SEM III/IV)
BHM-208
Industrial Training
Semester V
BHM-311
Advance Food Production Operations – I
BHM-312
Advance Food & Beverage Operations – I
BHM-313
Front Office Management - I
BHM-314
Accommodation Management - I
BHM-307
Financial Management
BHM-308
Strategic Management
BHM-309
Research Project (SEM V)
 
Special topics/Guest speakers
Semester VI
BHM-351
Advance Food Production Operations - II
BHM-352
Advance F&B Operations - II
BHM-353
Front Office Management - II
BHM-354
Accommodation Management - II
BHM-305
Food & Beverage Management
BHM-306
Facility Planning
BHM-309
Research Project (SEM VI)
 
Special topics/Guest speakers


DETAILED SYLLABUS
  1. BSc in Hospitality and Hotel Administration - Generic Semester I Syllabus
  2. BSc in Hospitality and Hotel Administration - Generic Semester II Syllabus
  3. BSc in Hospitality and Hotel Administration - Generic Semester III and IV Syllabus
  4. BSc in Hospitality and Hotel Administration - Generic Semester V Syllabus
  5. BSc in Hospitality and Hotel Administration - Generic Semester VI Syllabus

Page last updated: November 27 2018 :12 05 PM