BHM
Bachelor of Hotel Management
BHM Syllabus 2026
The Bachelor of Hotel Management (BHM) syllabus covers a structured programme spanning 4 Years designed to build both foundational knowledge and specialised expertise. The curriculum varies by specialisation, with 4 specialisations available including Event Management, Food Production & Culinary Arts, Hotel Operations. Below is the detailed semester-wise subject breakdown and programme structure.
BHM Semester-wise Subjects
BHM Syllabus & Subjects
The B.Sc HHA curriculum is prescribed by NCHMCT with the degree awarded by JNU. It uniquely combines theoretical knowledge with extensive practical training across four core operational areas - Food Production, Food & Beverage Service, Front Office, and Housekeeping - plus business management and hospitality-specific subjects.
Core Operational Subjects
| Department | Topics Covered |
|---|---|
| Food Production | Basic to advanced cooking, kitchen organisation, classical stocks & sauces, Indian cuisine, international cuisine, bakery & confectionery, quantity cooking, menu planning |
| Food & Beverage Service | Types of service (French, Russian, English, Gueridon), table setting, beverage knowledge, bar operations, wine appreciation, banquet management, menu engineering |
| Front Office Operations | Reception management, reservations, check-in/check-out, PMS (Property Management System), night audit, revenue management, guest relations, yield management |
| Housekeeping | Cleaning techniques, room setup, linen & laundry management, guest amenities, interior decoration, inventory management, housekeeping planning & budgeting |
Business & Management Subjects
| Subject | Key Topics |
|---|---|
| Hospitality Accountancy | Hotel accounting systems, food cost control, beverage cost analysis, budgeting, P&L statements |
| Hotel Law | FSSAI regulations, liquor licensing, consumer protection, employment law, contract law for hotels |
| Nutrition & Food Science | Macro/micronutrients, food chemistry, food preservation, dietetics, HACCP principles |
| Revenue Management & AI | Dynamic pricing, demand forecasting, OTA management, AI-driven yield optimisation (new addition to curriculum) |
| Tourism Marketing | Digital marketing for hotels, brand management, CRM, destination marketing, tourism economics |
| Strategic & HR Management | Hotel strategy, human resource planning, training & development, leadership, entrepreneurship |
Industrial Training
- Duration: 20 weeks (mandatory) - typically 5 weeks each in Food Production, F&B Service, Front Office, and Housekeeping
- Location: Leading hotel properties (Taj, Marriott, Oberoi, ITC, Hyatt) - students are placed by the IHM
- Stipend: ₹3,000-8,000/month depending on hotel chain and city
- Assessment: Industrial training report + evaluation by hotel supervisor + viva voce
- Timing: Usually after Year 2 (between 4th and 5th semesters)
BHM Programme Structure & Credit Distribution
BHM Year-wise Curriculum
The B.Sc HHA curriculum follows a progressive structure - Year 1 introduces all four operational departments, Year 2 deepens skills with advanced techniques and business subjects plus industrial training, and Year 3 focuses on specialisation, management, and the final project.
Year 1 - Foundation (Semesters 1 & 2)
| Semester | Core Subjects | Practical/Allied |
|---|---|---|
| Semester 1 | Food Production I, Food & Beverage Service I, Front Office I, Housekeeping I | Nutrition & Food Science, Communication Skills, Foundation Course in Hospitality, Lab Practicals |
| Semester 2 | Food Production II, Food & Beverage Service II, Front Office II, Housekeeping II | Food Safety & Quality, English, Computer Applications, Kitchen & Service Practicals |
Year 2 - Intermediate + Industrial Training (Semesters 3 & 4)
| Semester | Core Subjects | Practical/Allied |
|---|---|---|
| Semester 3 | Food Production III (Bakery & Confectionery), F&B Service III (Bar Ops), Front Office III (Revenue Mgmt), Housekeeping III | Hospitality Accountancy, Hotel Law, Hotel Engineering/Facility Planning |
| Semester 4 | Food Production IV (Quantity Cooking), F&B Service IV (Menu Planning), Front Office IV (Night Audit), Housekeeping IV | 20-Week Industrial Training at hotel properties - 5 weeks per department |
Year 3 - Specialisation & Management (Semesters 5 & 6)
| Semester | Core Subjects | Electives / Projects |
|---|---|---|
| Semester 5 | International Cuisine I, Advanced F&B Management I, Revenue Management & AI, Strategic Management | Human Resource Management, Tourism Marketing, Elective: Accommodation Mgmt OR Food Production Mgmt |
| Semester 6 | International Cuisine II, Advanced F&B Management II, Entrepreneurship Development | Project Work / Dissertation, Comprehensive Viva Voce, Campus Placements |
Skills Developed in BHM
Skills Required & Acquired in BHM
BHM develops a unique combination of culinary, operational, interpersonal, and management skills. The programme's hands-on approach ensures graduates are industry-ready from Day 1 - a key reason for the high placement rates at top IHMs.
Technical & Operational Skills
Culinary Arts
Classical French techniques, Indian regional cuisine, international cuisine (Italian, Thai, Japanese, Continental), bakery & confectionery, quantity cooking, menu planning, food styling & presentation. HACCP and food safety certification.
Service & Hospitality
Fine dining service, banquet operations, bar management, wine & beverage knowledge (sommelier basics), guest handling, complaint resolution, VIP/VVIP protocol. Table etiquette and grooming standards for luxury properties.
Hotel Operations Management
Property Management Systems (Opera PMS), reservation systems, night audit, housekeeping management (Par stock, inventory), linen & laundry operations, facility maintenance planning, energy management.
Revenue & Business Skills
Hotel revenue management, yield optimisation, OTA (Booking.com, MakeMyTrip) management, food cost control, F&B cost analysis, budgeting & financial planning, hospitality accounting, digital marketing for hotels.
Soft Skills & Industry Competencies
| Skill | Application in Hospitality |
|---|---|
| Communication & Grooming | Guest interaction, body language, professional appearance, multilingual communication (Hindi, English, regional) |
| Leadership & Teamwork | Managing kitchen brigades, front office teams, housekeeping staff; shift management; cross-department coordination |
| Crisis Management | Guest complaint resolution, overbooking management, food safety incidents, emergency protocols |
| Cultural Sensitivity | Serving diverse international guests, dietary requirements (halal, kosher, vegan), cultural etiquette |
| Time Management | Kitchen mise en place, banquet coordination, check-in/check-out efficiency, shift handovers |
BHM Specialisations
The syllabus and curriculum differ by specialisation. Explore all 4 available specialisations: