Professor Satish Jayaram
Principal, WGSHA
.jpg "BHM (Bachelor of Hotel Management)")
The BHM programme aims to provide students a strong base of knowledge, skills and attitudes required for employability/ leadership roles in hospitality and restaurant operations/ management /entrepreneurship
Duration
4 Years (8 semesters)
Course Level
Undergraduate
Mode of Course
Full Time
Last date to Apply (Indian students)
15 March 2026
Last date to Apply (Foreign students)
15 March 2026
Programme Overview
The Bachelor’s of Hotel Management (BHM) course is a comprehensive undergraduate programme that prepares students for careers in the hospitality and tourism industry. It opens doors to diverse career opportunities in hotels, resorts, event management, tourism, and catering businesses. The curriculum covers key aspects such as food and beverage service, front office operations, housekeeping, and hospitality marketing.
The BHM Hotel Management course also emphasises managerial and entrepreneurial skills, enabling students to take on leadership roles or start their ventures. With a well-structured academic framework, students gain expertise in customer service, financial management, and business operations.
The Bachelor of Hotel Management course duration typically ranges from three to four years, depending on the institution. This programme ensures graduates are industry-ready, making them highly sought after in the global hospitality market.
Career Prospects for BHM
Potential Job Roles
Hotel Manager: Oversees the daily operations of a hotel, ensuring guest satisfaction, managing staff, and maintaining profitability. This role requires strong leadership and organisational skills.
Food and Beverage Manager: Manages the food and beverage operations within establishments, ensuring quality service, menu planning, and compliance with health regulations.
Front Office Manager: Supervises front desk operations, including reservations, guest services, and staff management, ensuring a seamless guest experience.
Event Planner: Coordinates and manages events such as conferences, weddings, and corporate meetings, handling logistics, budgeting, and client relations.
Cruise Line Manager: Oversees operations on cruise ships, ensuring guest satisfaction, coordinating activities, and managing staff across various departments.
Industries and Sectors Hiring Graduates:
Hotels and Resorts (Luxury and Business): Offer roles in management, guest services, and operations, focusing on providing exceptional guest experiences.
Travel and Tourism Agencies: Require professionals to design travel packages, manage client relations, and ensure quality service delivery.
Airlines and Cruise Lines: Seek individuals for customer service, operations management, and hospitality roles to enhance passenger experiences.
Event Management Firms: Employ planners and coordinators to organise various events, from corporate conferences to social gatherings.
Hospitality Consulting Firms: Offer advisory services to hospitality businesses, requiring expertise in operations, marketing, and management strategies.
Opportunities for Higher Education
MBA in Hospitality Management: Advanced degree focusing on strategic management, leadership, and business skills tailored to the hospitality industry.
Certifications in Specialised Areas:
Wine and Spirits: Courses like WSET provide in-depth knowledge of wines and spirits, beneficial for roles in fine dining and beverage management.
Bakery and Pastry Arts: Specialised training for careers in patisserie and dessert creation within hotels and restaurants.
Culinary Arts: Advanced culinary programmes enhance cooking techniques and kitchen management skills, opening opportunities in gourmet establishments.
Curriculum highlights for BHM
Semester I
Fundamentals of Food Production
Fundamentals of Food and Beverage Service
Fundamentals of Front Office Operations
Fundamentals of Housekeeping Operations
Introduction to Foreign Language
Fundamentals of Food Production (Practical)
Fundamentals of Food and Beverage Service (Practical)
Fundamentals of Front Office Operations (Practical)
Fundamentals of Housekeeping Operations (Practical)
Semester II
Fundamentals of Bakery
Fundamentals of Beverage – 1
Intermediate Course in Front Office Operations - 1
Intermediate Course in Housekeeping Operations - 1
Food Safety and HACCP
Fundamentals of Bakery (Practical)
Intermediate Course in Front Office Operations - 1 (Practical)
Intermediate Course in Housekeeping Operations -1 (Practical)
Intermediate Skills in Food and Beverage Service - 1 (Practical)
Semester III
Intermediate course in Food Production
Fundamentals of Beverage – 2
Intermediate Course in Front Office Operations - 2
Intermediate Course in Accommodation Operations - 2
Business Communication and Skill Enhancement
Intermediate course in Food Production – 2 (Practical)
Fundamentals of Patisserie (Practical)
Bar Operations (Practical)
Property Management System (Practical)
Intermediate course Accommodation Operations - 2 (Practical)
Semester IV
Practice School
Skill Enhancement Specialisation
Level - 2: 8065 Diploma in Food Preparation and Cookery
Level - 2: 8066 Diploma in Food and Beverage Service
Level - 2: 8067 Diploma in Reception Services
Level - 2: 8068 Diploma in Accommodation Services
Semester V
Rooms Division Operations Management
Hotel Accounting
Luxury Fashion and Lifestyle Trends
Food and Beverage control and management
Hospitality Marketing
Food and Nutrition
Essentials for Entrepreneurship
Customer Relationship Management
Banquet Catering (Practical)
Advanced Beverage Service (Practical)
Excel Skills for Business (Practical)
Semester VI
Business Statistics
Revenue Management
Services Marketing
Financial Management
Human Resource Management
Field Visit and Workshop (Practical)
Semester VII
HR Analytics
Strategic Hospitality Management
Environmental Sustainability
Digital Marketing
Design Thinking and Innovation
Research Methodology
Field Visit and Workshop (Practical)
Semester VIII
Hotel Law and Ethics
Business Analytics
Training and Development
Tourism and Travel Management
Consumer Behaviour and Insights
Research Paper / Research Project / Product Development
Elective Options and Specialisations
The programme electives are a part of Semester VI:
Accommodation Management (364.1)
Culinary Management (364.2)
Food and Beverage Management (364.3)
Front Office Management (364.4)
Laboratory Sessions and Practical Exposure
State-of-the-Art Laboratories: Fully equipped training kitchens and bakery labs, simulated front office, and housekeeping training labs provide realistic settings for mastering hospitality operations.
Industry Collaboration: The curriculum integrates projects and workshops developed in partnership with leading hospitality brands. Initiatives such as Culinary Boot Camps, Food Enthusiasts Programmes, and Wine Appreciation Programmes offer students exposure to current industry practices and trends.
Specialisation Options: From the third year, students can engage in specialised training programmes.
The full details can be found in the curriculum document.
Student life and Facilities for BHM
WGSHA boasts comprehensive facilities tailored for holistic hospitality education:
Campus Infrastructure for Hotel Management
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Training Kitchens and Bakery Labs: Equipped with modern equipment, these facilities provide students with hands-on culinary experience.
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Fine-Dining Restaurants: On-campus establishments allow students to practice and refine their service and management skills in a real-world setting.
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Simulated Front Office and Housekeeping Labs: These labs replicate actual hotel environments, enabling students to gain practical experience in guest relations and room maintenance.
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Library and Computer Labs: The institution provides a library stocked with numerous books, journals, and magazines, along with computer labs to support students' academic endeavors.
Student Clubs and Extracurricular Activities
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Hotel Management Student Association: This body organises events, workshops, and seminars, enhancing leadership and organisational skills among members.
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Culinary and Baking Clubs: These clubs provide platforms for students to explore innovative culinary techniques, participate in cooking competitions, and collaborate on gastronomic projects.
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Event Management Workshops and Competitions: Students engage in planning and executing events, from conceptualisation to execution, honing their project management and teamwork abilities.
Internships and Industry Exposure
To bridge the gap between academic learning and industry requirements, WGSHA emphasises practical exposure:
Internships
Students have opportunities to intern at prestigious establishments, including five-star hotels, cruise lines, and global hospitality brands, gaining invaluable hands-on experience
Industry Visits
Regular visits to renowned hospitality establishments provide insights into operational dynamics and emerging industry trends
Guest Lectures
Eminent professionals from the hospitality sector are invited to share their experiences and knowledge, keeping students abreast of current industry practices.
Admission Requirements
Academic Qualification: Applicants should have completed their 10+2 or equivalent examination from a recognised board.
- Minimum Marks: A minimum aggregate of 45% marks is required in the qualifying examination.
Online Application: Visit the official MAHE admissions portal to complete the online application form. Ensure all personal and academic details are accurately provided.
Document Submission: Upload the necessary documents, including - 10+2 mark sheet or equivalent certificate, identification proof, passport-size photographs
Application Fee Payment: Pay the prescribed application fee through the available online payment methods.
Selection Process: Admissions are merit-based, considering the marks obtained in the qualifying examination.
Admission Offer: Successful candidates will receive an admission offer. To confirm the seat, candidates must pay the requisite admission fee within the stipulated deadline.
Meet Our Faculty
View all faculty
Dr. Rajasekharan Pillai K
Professor
Qualification: PhD (Doctor of Philosophy)
J. Nishar Ahmed
Assistant Professor Selection Grade
Qualification: Master of Business Administration
Chhaya K
Assistant Professor
Qualification: M.Sc. (Dietetics and Applied Nutrition)
Mr. Harish Unnikrishnan
Assistant Professor
Qualification: Master of Business Administration (Tourism and Hotel Management)
Research and Industry Collaborations
Hospitality Trends and Innovation
Research on evolving customer expectations, digital transformation in hotels, and AI-driven guest experiences.
Sustainable Tourism
Studies focusing on eco-friendly hotel operations, waste management in the hospitality sector, and carbon-neutral tourism practices.
Customer Service Excellence
Analysis of consumer behavior, personalised guest experiences, and the role of data analytics in enhancing service quality.
Student Involvement in Research and Competitions
Students are encouraged to participate in research projects and global hospitality competitions, providing them with a platform to showcase their skills and innovation.
Competitions and Recognitions:
Sustainable Hospitality Challenge – A prestigious event where students present innovative business concepts focused on sustainable hospitality.
Culinary and Hospitality Championships – Students compete in international culinary contests, demonstrating their expertise in food presentation, taste, and innovation.
Event Planning and Hotel Management Competitions – Opportunities for students to develop real-world solutions for hospitality management, logistics, and customer service.
Participation in such competitions enhances students’ professional profiles, offering them global exposure and networking opportunities with industry leaders.
BHM Course Outline
FAQs
What is the duration of the Bachelor of Hotel Management programme?
The Bachelor of Hotel Management is typically a 4-year undergraduate degree divided into 8 semesters.
What are the eligibility criteria for enrolling in the BHM programme?
Candidates must have completed 10+2 or equivalent from a recognised board with a minimum of 50% marks and English as a compulsory subject.
Are there any entrance exams required for admission to the BHM course?
Admission to the BHM course can be based on entrance exams or merit, depending on the institution's specific requirements.
What is the fee structure for the Bachelor of Hotel Management programme?
The BHM course fees range from INR 3 to 10 lakh, varying by institution and location.
What career opportunities are available after completing a BHM degree?
Graduates can pursue roles such as Hotel Manager, Food and Beverage Manager, Front Office Executive, Event Planner, and Cruise Line Manager in various hospitality sectors.
Is there any provision for scholarships in the BHM programme?
Many institutions offer scholarships based on academic performance, entrance exam scores, or financial need. Applicants should check with the specific institution for details.
Does the BHM programme include practical training or internships?
Yes, the BHM programme typically includes internships at five-star hotels, cruise lines, and global hospitality brands to provide industry exposure.
What subjects are covered in the Bachelor of Hotel Management curriculum?
The BHM curriculum includes subjects like Hospitality Management, Food Production, Beverage Studies, Housekeeping, Front Office Operations, and Event Management.
Are there opportunities for higher education after completing a BHM degree?
Graduates can pursue advanced degrees like an MBA in Hospitality Management or specialised certifications in areas such as Culinary Arts or Event Management.
What is the average salary for a Bachelor of Hotel Management graduate?
The average salary after completing the BHM degree is approximately INR 3.53 lakh per year, though this can vary based on the role and organisation.