TOP
Bachelor of Hotel Management (BHM)

REQUEST INFO

Bachelor of Hotel Management (BHM)

Bachelor of Hotel Management (BHM)

Let's help you navigate your course

GENERAL PROFICIENCY & COMMUNICATION ENGLISH
FRENCH-I
INTRODUCTION TO HOSPITALITY
FOOD PRODUCTION-I
ACCOMMODATION OPERATION - PS-I
FOOD PRODUCTION PRACTICAL-I
ACCOMM OPS PRACTICAL-I
CONSTITUTION OF INDIA
EXTRA CURRICULAR & CO-CURRICULAR
GENERAL PROFICIENCY & COMMUNICATION ENGLISH
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
FOOD PROD -III
FOOD & BEVERAGE SERVICE-II
FRONMT OFFICE MGT-I
HYGIENE & SANITATION
NUTRITION & FOOD SCIENCE
FOOD PROD PRACTICAL
FOOD & BEVERAGE SERVICE PRACS
COMPUTER APPLICATIONS
FOOD PRODUCTION-IV
FOOD & BEVERAGE SERVICE
FRONT OFFICE MANAGEMENT II
PRINCIPLES OF MANAGEMENT
HOTEL ACCOUNTING
FOOD PRODUCTION PRACTICAL IV
FOOD & BEVERAGE PRACTICAL
COMPUTER APPLICATIONS II
Food PRODUCTION V
Food & Beverage Service IV
Financial Management
Applied Behavioral Science
Facilities Management
Hospitality Information Systems
Food Production Practical V
Food & Beverage Service - Ps
ON-THE-JOB-TRAINING
(OJT ) for 18 weeks
FOOD PRODUCTION-VI
F&B MANAGEMENT
ECONOMICS
STATISTICS
HOTEL LAW
HUMAN RESOURCES MANAGEMENT
FOOD PRODUCTION PS-VI
FOOD & BEVERAGE SERVICE PS IV
Room DIVISON MANAGEMENT
Marketing Management
Tourism & Cultural Hertiage of India
PROJECT WORK

Eligibility for Admission

The candidate should have passed Pre-University examination in any general or vocational stream conducted by the Pre-University Education Board in Karnataka or any other Board considered equivalent by Mangalore University, with a minimum of 45% marks in aggregate (40% in case of SC/ST).

The candidate should have completed 17 years of age as on 31st December of the year of admission.

Admission Procedure

Students seeking admission to BHM are required to submit the Admission Enquiry form available on the homepage of www.nitte.edu.in

On receipt of the same, the Admission Section will guide the students with the process of registration and admission.

Admission will be based on marks secured in the qualifying examination.

Documents required for admission

  • 10th standard pass certificate for proof of date of birth (Original + 3 attested copies)
  • 12th standard or equivalent marks card/pass certificate (Original + 3 attested copies)
  • Transfer certificate from the institution last attended (Original + 3 attested copies)
  • Conduct certificate from the institution last attended
  • Eligibility certificate issued by the Registrar, Mangalore University
  • Migration certificate from the Board of the institution last studied (Original + 3 attested copies)
  • Physical fitness certificate from a registered medical practitioner
  • Blood group certificate
  • Photographs: Recent colour photo with white background, of resolution 300-600 dpi & size 35 mm x 45 mm (P.P size 5 Nos.) & size 20 mm x 25 mm (Stamp size 5 Nos.)
  • Copy of Aadhaar card of the student

Commencement of Course

The course commences on the date prescribed by Mangalore University during the month of June.

For any information regarding the admissions, mail us at: info@nitte.edu.in

Program Outcomes

Upon successful completion of the BHM degree the student should be able to:

  • Acquire problem solving, creative and critical thinking, reflection and decision making skills to function effectively in the classroom, community and industry.
  • Know the concepts and skills necessary to achieve guest satisfaction.
  • Acquire leadership and teamwork skills to achieve common goals.
  • Conduct him/herself in a professional and ethical manner, and practice industry-defined work ethics.
  • Be able to Communicate effectively and confidently in the classroom, community and industry.
  • Demonstrate ability to perform basic and supervisory level job functions in hotel and restaurant careers.

Course Outcomes

The College ensures that the following 'Program Outcomes' prevail continuously by systematically imparting full-fledged knowledge & skills in Hotel Management and prepares the students to become industry- ready professionals:

Personal Skills

  • Skills to do interpersonal communications & manage employees in the levels below according to hospitality settings.
  • Knowledge and Skills in communication — verbal and written — in regional &,national and familiarization in foreign languages.
  • Enable to analyse situations, identify problems, formulate solutions and implement corrective and / or mitigating measures and action.

Basic Knowledge of Non Core Subjects

  • Demonstrable technical skills and an in-depth knowledge about the products, procedures and different methods of service
  • Ability to do activities effectively and efficiently to the standards expected in the operations required in the hospitality and related sectors.
  • Knowledge about the principles of business law and ethics.
  • Knowledge and understanding of skills to perform marketing and branding in hospitality industry and costing & pricing of beverage and the various control tools
  • Knowledge about the principles of facility management, organization chart, planning of space for office and other support services.

Culinary Knowledge & Skills

  • Complete knowledge about different types of Kitchen, its layout design, selection of equipment and its Staffing, Care and Attitude to prevail in kitchen operations.
  • Practical knowledge about Quantity food preparation, layout of the food production department and supporting departments and equipment used for production & safe handling.
  • Definitive Knowledge about different of raw materials and their nuances, their preparation for cooking and the effect of cooking on them.
  • A firsthand knowledge about the menu planning and also various methods of cooking food.
  • Ability to understand and select the right ingredients and to know the various cuts of vegetable, fish, meat & meat products for day to day culinary preparations in relation to their uses.
  • Ability to effectively supervise kitchen and food production systems and knowledge to monitor the safety and quality system control adopted in industry.
  • Detailed knowledge of Indian/International cuisine with respect to geographical and historical influences and traditional / festival foods of different regions of India and capacity to produce them.
  • Definitive knowledge about the control cycle in the production department and the working of F & B controls.

Food & Beverage Service

  • Hands-on skills in handling various types of service equipment in the restaurant and also the nuances involved in food service.
  • Knowledge about the methods of processing and categorization of wines and characteristics of the wine producing regions in France, and in-depth knowledge of the service of wines. Knowledge about the processes involved in making of the spirit & beer.
  • Ability to prepare all Non- alcoholic beverages.
  • Ability to prepare alcoholic beverages.
  • Ability to do menu engineering, gueridon service, bar planning and methods of control and knowledge about bar procedures and legal requirements for bar.
  • Thorough knowledge about the banquet department and its functions.

Tourism

  • Knowledge about the Importance of Tourism & about places of importance, different aspects of tourism industry, planning and execution of Tour plans — National and International.
  • Knowledge about Travel planning, execution, & planning of Lodging, Food & beverage requirements.

Front Office

  • Knowledge about hierarchy of front office department, their responsibilities, types of rooms, tariff and different plans in a hotel and procedures to take a booking and to tackle problems regarding reservation.
  • Definitive Knowledge about accommodation management, effective handling of guest complaints & thorough knowledge about the front office security function and confident working knowledge about the various procedures involved in baggage handling left out baggage and Check in & Check-out procedures etc.

House Keeping

  • Knowledge about the role of executive housekeeper for proper administration and the procedures followed in staffing, training programs for fresh recruits, understanding about man power planning and evaluation of job performance, etc.
  • Knowledge about the layout of the room, importance of redecoration and refurbishment, about the safety and first aid procedures, as applicable to housekeeping personnel.
  • Demonstrable knowledge of the principles & procedures to be observed to maintain Hygiene and Sanitation standards.
  • Working knowledge about Cleanliness Cleaning services and handling of the cleaning gadgets.
  • Full-fledged Knowledge about the various cleaning materials and agents and their usage to ensure maintaining of proper hygiene & sanitation standards of the industry.
  • Knowledge about the various aspects of interior decoration, and idea about various flower arrangements., the role of wall, floors, and window treatment of design, colour, lighting, and the role of, furniture and fixture, accessories, decoration for special occasions.
  • Definitive knowledge about different types of fabrics used for hospitality industry, its manufacturing and quality judging skills. And also ability to Identify the hotel linen with a clear knowledge about the linen room and the sewing room operations in the hotels.
  • Comprehensive knowledge about the operation and management of the uniform, laundry and handling of uniform and guest laundry. Understanding of different methods of stain removal.
  • Overall knowledge about stock taking procedures followed in housekeeping department and its importance.
  • Adept knowledge and hands on experience in pest control applications.

Accounting

  • Knowledge of accounting procedures for various revenue streams and expenses. Knowledge about fundamental aspects of book- keeping work, ledger posting, preparation of cash book, entering bank transactions, preparation of trial balance and a good grasp of final accounts.

Program Specific Outcomes

The outcome of this model program structure is foreseen that on completion of this program the students will be able to:

  • Practice and demonstrate the skills required for hospitality.
  • Understand the concepts and application of managerial skills that are needed to be successful within the hospitality industry.
  • Demonstrate clear understanding and necessity of professional and ethical responsibility in all aspects of conduct.
  • Prepare hospitality undergraduate candidates for entry level management positions with a specific focus on individual, social and environmental perspectives.
  • Demonstrate an ability to manage the professional preparation, presentation, and service of quality food.
  • Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations.
  • The task of developing young men and women into highly adept professional managers.
  • Empowers students to to be able to innovate, when facing challenges.
  • Encourage student on their professional development plans.