The BHM course is a three-year-long undergraduate course or four year in some cases that deals with the leisure industry, hotel management, food and beverage production management and the principles of food and beverage sciences. Some of the popular roles that the students start with include General Manager – Hotel, HR Manager, Executive Chef, Restaurant Manager, Duty Manager, Front Desk Receptionist, Executive Housekeeper, etc.
To pursue this course you need to secure a minimum score of 50% in 10+2 or equivalent with English as a mandatory subject. Eligibility criteria and pass percentages vary from institute to institute. Admissions can be secured in this course on the basis of both entrance exams and merit. You need to have excellent communication and interpersonal skills to fit into this course. BHM course curriculum comprises subjects related to housekeeping operations, front office operations, food and beverage services, kitchen services,
The Bachelor of Hotel Management curriculum includes in-depth laboratory work for students in order to ensure the acquisition of the requisite knowledge and skill standards in the operational areas of catering, front office operation, food production, food, and beverage service, and housekeeping.
The subjects pursued in the Bachelor of Hotel Management curriculum throughout the nation are mostly maintained in most colleges and institutes. Listed below are some of the core subjects in the course:
| Food Production | Food and Beverage Service | Front Office Service |
| Accommodation Operations | Application of Computers | Hotel Engineering |
| Principles of Food Science | Nutrition | Hotel Accountancy |
| Semester 1 | Semester 2 |
|---|---|
| Hotel Engineering | Communication |
| Foundation Course in Food Production – I | Accountancy |
| Foundation Course in Front Office-I | Nutrition |
| Foundation Course in Food and Beverage Service-I | Foundation Course in Tourism |
| Application of Computers | Foundation Course in Food Production-II |
| Principles of Food Science | Foundation Course in Front Office-II |
| Foundation Course in Accommodation Operations-I | Foundation Course in Food and Beverage Service-II |
| – | Foundation Course in Accommodation Operations-II |
| Semester 3 | Semester 4 |
| Food Production Operations | Human Resource Management |
| Front Office Operations | Management in Tourism |
| Food and Beverage Operations | Industrial Training |
| Accommodation Operations | Communication Skills in English |
| Food Safety and Quality | – |
| Research Methodology | – |
| Hotel Accountancy | – |
| Food and Beverage Control | – |
| Semester 5 and Semester 6 | |
| Facility Planning | Food and Beverage Management |
| Front Office Management | Accommodation Management |
| Advanced Food Operations Management | Strategic Management |
| Advanced Food and Beverage Operations | Financial Management |
| Research Project | Guest Lectures |
There are many career opportunities that are available for BHM graduates. The education that the students gain makes them industry-relevant, thus increasing their career options. The most common roles the graduates work as are:
| Catering Officer | Hospitality Executive | Cabin Crew |
| Marketing/Sales Executive | Customer Service Executive | Hospitality Executive |
BHM course exposes graduates to a pool of lucrative job opportunities. There are a number of employment areas and job positions in the market since there are various departments in the hotel industry. Mostly, at first, these graduates are hired for training and internships and then they get recruited for the positions that suit their personality at best.
BHM graduates can be recruited by a number of companies especially hotel chains and the tourism industry. Below discussed are the job profiles with their job description, highest, lowest, and average salary packages offered to these graduates:
| Job profile | Job Description |
|---|---|
| Kitchen Chef | They basically prepare food for hotels or establishments diners. Their role is to plan the dining menu, manage the kitchen, waiters, and other managing other things. |
| Front Desk Officer | Front Desk Manager oversees employees performances and makes decisions that are in line with policies of the organization |
| Accounting Manager | The Account Managers role is to keep a look at the accounting transactions of the firm |
| Executive Housekeepers | The role of executive housekeepers is to perform the short and long term planning and management of the hotel's operations. |
| Catering Officer | They are responsible for the day-to-day running of food services in the firm ensuring the quality of food and services. |
| Cabin Crew | Their role is to assure the comfort and safety of air passengers. |
