B.Sc. DURATION: 3 YEARS FULL TIME
B.Sc. in Hotel Management is a comprehensive course that combines an extensive educational curriculum with industrial training, providing graduates who are fully attuned to competitive aspects and requests of the Hospitality Industry.
· I year B.Sc. |
· II year B.Sc. |
· III year B.Sc. |
· Year End Evaluation |
· Fee Structure |
First Year B. Sc. (35 weeks):
Course Structure Teaching and Examination Scheme
Course Code Subject Hours Per Week Marks Credits Th. Pr. Th. Pr. BHM01 Foundation Course in Food Production 2 8 100 100 4 BHM02 Foundation Course in Food and Beverage Service 2 4 100 100 4 BHM03 Foundation Course in Front Office Operations 2 2 100 100 4 BHM04 Foundation Course in Accommodation Operations 2 2 100 100 4 BHM05 Application of Computers - 2 50 100 3 BHM06 Hotel Engineering 2 - 100 - 2 BHM07 Nutrition and Food Science 2 - 100 - 2 BHM08 Accountancy 2 - 100 - 2 BHM09 Communication 1 - 50 - 1 BHM10 Foundation Course in Tourism 2 - 100 - 8 Total: 17 18 900 500 34
The I year involves introductions to the 4 core areas-
Food Production
Food and Beverage ServiceFront Office Operation
Accommodation Operations
Along with practical sessions to develop practical competence in the above core areas.The student also gets exposure to allied areas like
Accounts
Food Production:The course aims at developing a basic awareness of the technical skills required in the production department. It also gives a comprehensive insight into the commodities required, their characteristics, uses, and handling procedures.
Kitchen organisation and equipment
Basic menu planning
Basic principles of food production
Methods of cooking
Bakery and patisserie
Culinary terms
Foundation ingredients
Food and Beverage Service:The course aims at developing a comprehensive knowledge and understanding of restaurant service in the hotel and catering industry. It also aims to enable the student to acquire professional competence at basic levels and to acquire the requisite technical skills in the principles of food service and its related activities.
Front Office Operations:This course aims at equipping the students with the necessary skills to work in a non-automated, semi-automated and automated system of a Front Office. He is also equipped to understand the guest cycle and gains skills in effective handling of routine Front Office procedures.
Accommodation Operation:This course aims to establish the important role of accommodation services within the hospitality industry. It also gears the student to acquire skills and knowledge necessary to successfully identify the required standards in this area and to consider all aspects of cost control and establishing profitability.
Financial Accounting :The student required to understand the significance and the role of finance in the hotel and tourism industry and to develop an attitude of cost controls. The above aims are achieved through the use of practical accounting procedures.
Application of ComputersThis course is structured to introduce the student to the computer and their terminology and thereby make the student computer literate. This objective is achieved through practical hands-on exposure.
Languages
French :
The objective in imparting training in French is to equip students in the French language to have proficiency in spoken French with special reference to the hospitality industry.
English :
To improve the students knowledge in spoken and written English, to impart skills in business communication and to develop the students interpersonal skills of communi-cation.
Nutrition and Food ScienceThe course aims to impart knowledge in the basic principle of Nutrition and their practical applications. While in food science the students learn about the harmful and beneficial role of microorganisms in food.
Nutrition :
Food Science
Hotel Engineering
The required curriculum culminates in an integrative exercise spanning several days that allows in-depth examination of both theoretical knowledge and practical application of the subjects studied.
Second Year B.Sc. :
(20 weeks in the Industry for hands-on training + 22 weeks in Institute)
Course Code Subject Hours Per Week Marks Credits Th. Pr. Th. Pr. BHM011 Food Production Operations 2 8 100 100 4 BHM012 Food and Beverage Operations 2 2 100 100 4 BHM013 Front Office Operations 2 2 100 100 4 BHM014 Accommodation Operations 2 2 100 100 4 BHM015 Food and Beverage Controls 2 - 100 - 2 BHM016 Hotel Accountancy 2 - 100 - 2 BHM017 Food Safety and Quality 1 - 50 - 1 BHM018 Industrial Training - - - 200 5 BHM019 Management in Tourism 3 - 50 - 8 BHM020 Communication skills in English 2 - 100 - 8 BHM021 Human Resource Management 3 - 100 - 8 Total: 21 14 950 600 50
The II year involves detailed study in the 4 core areas
Food Production
Food and Beverage Service
Front Office Operation
Accommodation Operations
Along with practical sessions to develop practical competence in the above core areas. The student also gets exposure to allied areas like
Accounts
Application of Computers
Languages
Hotel Engineering
Principles of Management
Law
Economics
Nutrition
Food Science
The II year of study is divided equally between the Institute and the Industry. The students undergo an intensive 24 week exposure in the four core areas and their allied departments.
Third Year B.Sc. :
Course Code Subject Hours Per Week Marks Credits Th. Pr. Th. Pr. BHM022 Advance Food Production Operations 2 8 100 100 4 BHM023 Advance Food And Beverage Operations 2 2 100 100 4 BHM024 Front Office Management 2 2 100 100 4 BHM025 Accommodation Management 2 2 100 100 4 BHM026 Food & Beverage Management 2 - 50 - 1 BHM027 Facility Planning 2 - 100 - 2 BHM028 Financial Management 2 - 100 - 2 BHM029 Strategic Management 2 - 50 - 1 BHM030 Research Project - 2 - 100 6 BHM031 Tourism Marketing 3 - 100 - 8 Total: 19 14 900 500 36
The III year involves detailed study in the 4 core areas :Food Production
Food and Beverage Service
Front Office Management
Accommodation Operations
Along with practical sessions to develop practical competence in the above core areas. The student also gets exposure to allied areas like
Hotel Management
Application of Computers
Language -- French
Marketing and Sales
Law
The students work in small teams to complete course related Research Projects. These Projects are closely guided and scrutinised by concerned Faculty and the students then present their findings to an audience comprising of their peers and Faculty members.
Elements First Year
(2004-2005)Second Year
(2005-2006)Third Year
(2006-2007)Ist Sem. IInd Sem. Ist Sem. IInd Sem. Ist Sem. IInd Sem. Admission Fee 1000 N.A. N.A. N.A. N.A. N.A. Tuition Fee IHM 6150 6150 7025 7025 7050 7050 IGNOU 2400 N.A. 2400 N.A. 2400 N.A. Training Food/Other Lab Material Fee 5620 5620 6740 550 7160 7160 Operational & Other Institutional Fee 7420 7420 8160 8160 8690 8690 Examination Fee Nil 1500 Nil 1500 Nil 1500 Cuation Money (Refundable) 2000 N.A. N.A. N.A. N.A.. N.A. Total 24,590/- 20,690/- 24,325/- 17,235/- 25,300/- 24,400/- Fees payable at the time of Counselling 10000 Balance payable on joining the Institute
14590
Note:
Fee subject to marginal revision in 2005-2006 and subsequent session.
For the term in which the student is on Industrial Training during 2nd year,no fees for training food, other lab/material will be collected except for payment of Tuition Fees, Examination fees and Rs 550/- as indicated in the table.
Above fee does not include Hostel, Mess or other minor charges at Institute level
Students are also required to purchase books, uniforms and other accessories as directed by the Institute.
In case of withdrawal after paying entire Ist term fees at the allotted Institute, only caution money will be refunded
Candidates Belonging to Scheduled Caste/ Scheduled Tribe can avail of financial assistance from respective State Government (if available) for which the concerned Institute will issue desired endorsement and Certificate of having received full fees.