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Course Information

B.Sc. in Hospitality and Hotel Administration

Duration: 3 Years (full time course)

Mode of Selection: All India Joint Entrance Exam.

Qualification: Passed in Class XII of 10+2 system or equivalent

About the Course

The Bachelor of Science program in Hospitality and Hotel Administration is offered jointly by the National Council for Hotel Management and the Indira Gandhi National Open University. The Three-Year (Six Semester) full time regular course equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality sector. The program also involves in-depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism Marketing and Tourism Management.

National Council for Hotel Management & Catering Technology (NCHMCT) is an autonomous body under Ministry of Tourism, Government of India. The Council centrally regulates academics for B.Sc. Hospitality & Hotel Administration and eleven other structured courses of study that are imparted at the 21 Central Institutes of Hotel Management, 19 State Government institutes and 14 institutes in the private sector.

Career Opportunities

Career Opportunities for Hospitality Graduates

Global growth and development of tourism have opened up innumerable avenues for employment. As a result, the graduating students can look forward to career opportunities as;

Management Trainee in Hotel and allied hospitality industry;
Kitchen Management/Housekeeping Management positions in Hotels after initial stint as trainee;
Flight Kitchens and on-board flight services;
Indian Navy Hospitality services;
Guest/Customer Relation Executive in Hotel and other Service Sectors;
Management Trainee/Executive in international and national fast food chains;
Hospital and Institutional Catering;
Faculty in Hotel Management/Food Craft Institutes;
Shipping and Cruise lines;
Marketing/Sales Executive in Hotel and other Service Sectors;
State Tourism Development Corporations;
Resort Management;
Self-employment through entrepreneurship and
Multinational companies for their hospitality services.

About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes.

Eligibility for Admission

Qualifying Examinations:

A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.

Those appearing in 10+2 or equivalent examination can also appear in JEE 2016 on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted at the time of counselling or at the time of admission or latest by 30-09-2016.

The offer of admission is subject to verification of original certificates/documents at the time of admission.

VEGETARIAN OPTION IN 3 YEAR B.SC. H. & H.A PROGRAM IS AVAILABLE AT IHM-GOA

Curriculum

SEMESTERS	SUBJECT CODE	SUBJECTS
Semester I	BHM-111	Foundation Course in Food Production - I
	BHM-112	Foundation Course in Food & Beverage Service - I
	BHM-113	Foundation Course in Front Office Operations - I
	BHM-114	Foundation Course in Accommodation Operations - I
	BHM-105	Application of Computers
	BHM-106	Hotel Engineering
	BHM-116	Nutrition
Semester II	BHM-151	Foundation Course in Food Production - II
	BHM-152	Foundation Course in Food & Beverage Service - II
	BHM-153	Foundation Course in Front Office Operations - II
	BHM-154	Foundation Course in Accommodation Operations - II
	BHM-117	Principles of Food Science
	BHM-108	Accountancy
	BHM-109	Communication
Semester III & IV	BHM-201	Food Production Operations
	BHM-202	Food & Beverage Service Operations
	BHM-203	Front Office Operations
	BHM-204	Accommodation Operations
	BHM-205	Food & Beverage Controls
	BHM-206	Hotel Accountancy
	BHM-207	Food Safety & Quality
	BHM-309	Research Project (Methodology) (SEM III/IV)
	BHM-208	Industrial Training
Semester V	BHM-311	Advance Food Production Operations – I
	BHM-312	Advance Food & Beverage Operations – I
	BHM-313	Front Office Management - I
	BHM-314	Accommodation Management - I
	BHM-307	Financial Management
	BHM-308	Strategic Management
	BHM-309	Research Project (SEM V)
		Special topics/Guest speakers
Semester VI	BHM-351	Advance Food Production Operations - II
	BHM-352	Advance F&B Operations - II
	BHM-353	Front Office Management - II
	BHM-354	Accommodation Management - II
	BHM-305	Food & Beverage Management
	BHM-306	Facility Planning
	BHM-309	Research Project (SEM VI)
		Special topics/Guest speakers