The BHM course is a three-year-long undergraduate course that deals with the leisure industry, hotel management, food and beverage production management and the principles of food and beverage sciences. Some of the popular roles that the students start with include General Manager - Hotel, HR Manager, Executive Chef, Restaurant Manager, Duty Manager, Front Desk Receptionist, Executive Housekeeper, etc.

A professional with a Bachelor of Hotel Management degree or BHM course can opt for jobs like Hotel Executive, Cabin Crew in some of the finest and acknowledged Hotels and Flight services like Air India, Taj Hotel, Oberoi Grand, and ITC Sonar Bangla among others. BHM full form is Bachelor in Hotel Management. It not only instructs students in the nitty-gritty of hotel management but also makes a comprehensive statement on marketing, sales, and public relations to name a few other areas. 

The Bachelor of Hotel Management [BHM] curriculum includes in-depth laboratory work for students to ensure the acquisition of the requisite knowledge and skill standards in the operational areas of catering, front office operation, food production, food, and beverage service, and housekeeping. Hotel Engineering and Catering are some of the most contemporary BHM course subjects in terms of practical application and also in terms of employability.

Hotel Manager: Upon completion of a BHM degree, graduates can pursue a career as a hotel manager. A hotel manager is also known as a hotelier, lodging manager. They are responsible for managing the operations of a hotel, resort, motel, and other lodging establishments.


Semester I

Semester II

Foundation Course in Food Production I Foundation Course in Food Production II
Foundation Course in Food & Beverage Service I Foundation Course in Food & Beverage service II
Foundation Course in Front Office - I Foundation Course in Front Office II
Foundation Course in Accommodation Operations I Foundation Course in Accommodation Operations II
Application of Computers Nutrition
Hotel Engineering Accountancy
Principles of Food Science Communication
- Foundation Course in Tourism


Semester III

Semester IV

Food Production Operations Industrial Training
Food & Beverage Operations Management in Tourism
Front Office Operations Communications Skills in English
Accommodation Operations Human Resource Management
Food & Beverage Controls Food Safety & Quality
Hotel Accountancy Research Methodology


Semester V

Semester VI

Advanced Food Production Operations Strategic Management
Advanced Food & Beverage Operations Research Project
Front Office Management Guest speakers/self-study
Accommodation Management Food & Beverage Management
- Facility Planning

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