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BACHELOR OF HOTEL MANAGEMENT – SEMESTER SCHEME
COURSE STRUCTURE
|
Semester
|
Sl.No.
|
Subject
Code
|
Subjects Name
|
Credits
|
Marks
|
|
|
L
|
T
|
P
|
C
|
Internal
Assessment
|
End Semester Exam
|
Total
Marks
|
|
I
|
1
|
BHM 101
|
Food Production Foundation Level - Theory
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
2
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BHM 103
|
Foundation Course in Food & Beverage Service – 1 -Theory
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4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
3
|
BHM 105
|
Front Office Operations - Theory
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4
|
0
|
0
|
4
|
60
|
40
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100
|
|
4
|
BHM 107
|
Business Communication
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
5
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BHM 109
|
Food Safety Management
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
6
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BHM 111
|
Food Production Foundation Level - Practical
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0
|
0
|
4
|
2
|
100
|
|
100
|
|
7
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BHM 113
|
Foundation Course in Food & Beverage Service – 1 - Practical
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0
|
0
|
3
|
1
|
100
|
|
100
|
|
8
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BHM 115
|
Housekeeping Operations - 1 Practical
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0
|
0
|
3
|
1
|
100
|
|
100
|
|
9
|
BHM 117
|
Bakery and Confectionary - Practical
|
0
|
0
|
4
|
2
|
100
|
|
100
|
|
Total
|
26
|
|
|
900
|
|
II
|
1
|
BHM 102
|
Bakery and Confectionary - Theory
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
2
|
BHM 104
|
Foundation Course in Food & Beverage Service – 2 - Theory
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4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
3
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BHM 106
|
Hotel Information System
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4
|
0
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0
|
4
|
60
|
40
|
100
|
|
4
|
BHM 108
|
Computer Applications
|
2
|
0
|
3
|
3
|
60
|
40
|
100
|
|
5
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BHM 110
|
Conversational French
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4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
6
|
BHM 112
|
Foundation Course in Food & Beverage Service – 2 - Practical
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0
|
0
|
4
|
2
|
100
|
|
100
|
|
7
|
BHM 114
|
Industrial Exposure - Practical
|
0
|
0
|
4
|
2
|
100
|
|
100
|
|
8
|
BHM 116
|
Front office operations - Practical
|
0
|
0
|
3
|
1
|
100
|
|
100
|
|
9
|
BHM 118
|
Professional Development & Event Management - 1 - Practical
|
0
|
0
|
3
|
1
|
100
|
|
100
|
|
Total
|
25
|
|
|
900
|
|
III
|
1
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BHM 201
|
Food Production Intermediate Level
|
4
|
0
|
0
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4
|
60
|
40
|
100
|
|
2
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BHM 203
|
Wines & Brewed Beverages
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
3
|
BHM 205
|
Housekeeping Operations - Theory
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
4
|
BHM 207
|
Rooms Division Management
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4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
5
|
BHM 209
|
Engineering & Environment Management
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
6
|
BHM 211
|
Food Production Intermediate Level - Practical
|
0
|
0
|
4
|
2
|
100
|
|
100
|
|
7
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BHM 213
|
Food Service & Wine Pairing – 1- Practical
|
0
|
0
|
4
|
2
|
100
|
|
100
|
|
8
|
BHM 215
|
Housekeeping Operations - 2 Practical
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0
|
0
|
3
|
1
|
100
|
|
100
|
|
9
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BHM 217
|
Professional Development & Event Management - 2 - Practical
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0
|
0
|
3
|
1
|
100
|
|
100
|
|
Total
|
26
|
|
|
900
|
|
Semester
|
Sl.No.
|
Subject
Code
|
Subjects Name
|
Credits
|
Marks
|
|
|
L
|
T
|
P
|
C
|
Internal
Assessment
|
End Semester Exam
|
Total
Marks
|
|
IV
|
1
|
BHM 202
|
Global Cuisine & Culture
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
2
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BHM 204
|
Hotel Accounting
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
3
|
BHM 206
|
Distilled Beverages
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
4
|
BHM 208
|
Accommodation Management
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
5
|
BHM 210
|
Nutrition & Food Science
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
6
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BHM 212
|
Global Cuisine & Culture-Practical
|
0
|
0
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4
|
2
|
100
|
|
100
|
|
7
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BHM 214
|
Food Service & Wine Pairing –2- Practical
|
0
|
0
|
4
|
2
|
100
|
|
100
|
|
8
|
BHM 216
|
On-The-Job-Training - Practical
|
0
|
0
|
3
|
1
|
100
|
|
100
|
|
9
|
BHM 218
|
Professional Development & Event Management - 3 - Practical
|
0
|
0
|
3
|
1
|
100
|
|
100
|
|
Total
|
26
|
|
|
900
|
|
V
|
1
|
BHM 301
|
Gastronomic Studies
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
2
|
BHM 303
|
Food & Beverage Management(MICE)
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
3
|
BHM 305
|
Tourism Concepts & Practices
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
4
|
BHM 307
|
Marketing Management
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
5
|
BHM 309
|
Hotel Economics
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
6
|
BHM 311
|
Advanced Culinary Management - Practical
|
0
|
0
|
4
|
2
|
100
|
|
100
|
|
7
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BHM 313
|
Advanced Bakery and Confectionary - Practical
|
0
|
0
|
4
|
2
|
100
|
|
100
|
|
8
|
BHM 315
|
Hospitality Opearations Project - Practical
|
0
|
0
|
3
|
1
|
100
|
|
100
|
|
9
|
BHM 317
|
Professional Development & Event Management - 4 - Practical
|
0
|
0
|
3
|
1
|
100
|
|
100
|
|
Total
|
26
|
|
|
900
|
|
VI
|
1
|
BHM 302
|
Resorts/Clubs and Wellness Management
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
2
|
BHM 304
|
Services Management
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
3
|
BHM 306
|
Business Ethics
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
4
|
BHM 308
|
Financial Management
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
5
|
BHM 310
|
Hospitality Law
|
4
|
0
|
0
|
4
|
60
|
40
|
100
|
|
6
|
BHM 312
|
Food Presentation & Styling -Practical
|
0
|
0
|
4
|
2
|
100
|
|
100
|
|
7
|
BHM 314
|
Restaurant & Banqueting Management - Practical
|
0
|
0
|
4
|
2
|
100
|
|
100
|
|
8
|
BHM 316
|
Executive Development Training - Practical
|
0
|
0
|
3
|
1
|
100
|
|
100
|
|
9
|
BHM 318
|
Professional Development & Event Management - 5 - Practical
|
0
|
0
|
3
|
1
|
100
|
|
100
|
|
Total
|
26
|
|
|
900
|
|
Semester
|
Sl.No.
|
Subject
Code
|
Subjects Name
|
Credits
|
Marks
|
|
|
L
|
T
|
P
|
C
|
Internal
Assessment
|
End Semester Exam
|
Total
Marks
|
|
VII
|
1
|
BHM 401
|
International Human Resources & Organisational Behaviour
|
4
|
|
|
4
|
60
|
40
|
100
|
|
2
|
BHM 403
|
Entrepreneurship
|
4
|
|
|
4
|
60
|
40
|
100
|
|
3
|
BHM 405
|
Strategic Hospitality Management
|
4
|
|
|
4
|
60
|
40
|
100
|
|
4
|
BHM 407
|
Research Methodology & Statistics
|
4
|
|
|
4
|
60
|
40
|
100
|
|
5
|
BHM 409
|
Dissertation - Practical
|
8 CREDITS
|
400
|
|
400
|
|
6
|
BHM 411
|
Professional Development & Event Management - Practical - 6
|
|
|
3
|
1
|
100
|
|
100
|
|
Total
|
25
|
|
|
900
|
|
VIII
|
1
|
BHM 402
|
Industrial Training (24 weeksx6daysx8hrs)
|
10 CREDITS
|
400
|