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BHM in General at CHRIST (Deemed to be University)
Bengaluru, Karnataka
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About the Specialization
What is General at CHRIST (Deemed to be University) Bengaluru?
This Bachelor of Hotel Management (BHM) program at CHRIST, Bengaluru focuses on developing versatile professionals for the dynamic hospitality industry. It integrates theoretical knowledge with extensive practical training across core departments like Food Production, F&B Service, Front Office, and Housekeeping. The program aims to equip students with managerial, operational, and entrepreneurial skills relevant to the growing Indian and global hospitality sectors.
Who Should Apply?
This program is ideal for aspiring hospitality professionals, fresh 10+2 graduates with a passion for service, and individuals seeking a vibrant career in hotels, resorts, cruise lines, or event management. It caters to those who thrive in fast-paced environments, possess strong interpersonal skills, and are eager to lead and innovate within the diverse facets of the hospitality world.
Why Choose This Course?
Graduates of this program can expect promising career paths as hotel managers, F&B managers, executive chefs, front office executives, or event planners. Entry-level salaries in India typically range from INR 3-5 LPA, growing significantly with experience. The comprehensive curriculum prepares students for leadership roles, aligning with industry demand for skilled professionals in various segments.
Student Success Practices
Foundation Stage
Master Foundational Hospitality Skills- (Semester 1-2)
Actively engage in all practical lab sessions for Food Production, F&B Service, Front Office, and Housekeeping. Focus on mastering basic techniques, proper equipment usage, and service protocols. Seek extra practice and feedback from lab instructors.
Tools & Resources
Departmental labs, Practical manuals, Peer practice, YouTube tutorials for specific techniques
Career Connection
Builds the essential hands-on proficiency required for entry-level operational roles and forms the base for future managerial understanding.
Develop Strong Communication & Professional Etiquette- (Semester 1-2)
Participate actively in communication skills classes, practice French phrases regularly, and observe professional decorum during college events and interactions. Focus on improving verbal and non-verbal communication, essential for guest interaction.
Tools & Resources
Communication skills workshops, French language apps (e.g., Duolingo), Role-playing exercises, Industry speaker sessions
Career Connection
Crucial for effective guest service, team collaboration, and building a professional image in the hospitality industry, enhancing career progression.
Cultivate a Service-Oriented Mindset- (Semester 1-2)
Understand the importance of guest satisfaction and a positive attitude. Volunteer for college events requiring hospitality services to gain early exposure to real-world guest interactions and problem-solving scenarios.
Tools & Resources
Case studies on customer service, Interaction with senior students/alumni, Observation of service professionals, Personal reflection
Career Connection
Establishes the core value of hospitality, which is paramount for success in any service role and distinguishes excellent professionals.
Intermediate Stage
Excel in Industrial Exposure Training (Internship)- (Semester 5)
Treat the Semester 5 industrial training as a crucial learning and networking opportunity. Be proactive, seek diverse departmental exposure, ask questions, take initiative, and build strong professional relationships with mentors and colleagues.
Tools & Resources
Internship coordinator, Industry mentors, Daily logbook, Self-reflection journal, Networking events organized by the college
Career Connection
This is often the first step towards securing placements. A strong performance and network during internship can lead to pre-placement offers and valuable industry insights.
Focus on Departmental Specialization & Skill Enhancement- (Semester 3-4)
Identify areas of interest (e.g., culinary, F&B service, front office, housekeeping) and engage in advanced lab work, participate in inter-college competitions, and pursue certifications relevant to that area.
Tools & Resources
Advanced departmental labs, Industry workshops, Online courses (e.g., Coursera for specific software or culinary techniques), National/regional skill competitions
Career Connection
Developing specialized skills and achievements makes you a more attractive candidate for specific roles within the industry and showcases dedication.
Develop Business Acumen and Financial Literacy- (Semester 3-4)
Pay close attention to subjects like Hotel Accounting, Hospitality Marketing, and Financial Management. Understand how costs, revenues, and marketing strategies impact hotel profitability.
Tools & Resources
Case studies on hotel operations, Financial news publications, Industry reports, Guest lectures from hotel finance professionals
Career Connection
Essential for transitioning into supervisory and managerial roles, where understanding the business side of hospitality is critical for career growth and promotion.
Advanced Stage
Undertake a High-Impact Research Project/Dissertation- (Semester 7-8)
Choose a contemporary issue in hospitality for the Semester 7 Project Work and Semester 8 Dissertation. Conduct thorough research, data analysis, and propose innovative solutions or insights relevant to the Indian hospitality market.
Tools & Resources
University library, Research databases, Faculty mentors, Statistical software (e.g., SPSS, R), Industry journals
Career Connection
Demonstrates analytical and problem-solving skills, critical for management positions. A strong dissertation can be a valuable portfolio piece for job interviews and academic pursuits.
Master Revenue Management and Strategic Operations- (Semester 6-8)
Focus on understanding Revenue Management, Strategic Management, and Service Operations Management. Apply these concepts to real-world scenarios through case studies, simulations, and group projects.
Tools & Resources
Industry-specific software demonstrations, Hospitality management simulations, Articles on current market trends, Expert talks on yield management
Career Connection
These skills are highly valued for leadership roles, enabling graduates to optimize profitability, forecast demand, and make strategic decisions for hotel properties or chains.
Network Extensively and Prepare for Placements- (Semester 6-8)
Attend all campus placement drives, networking events, and alumni meets. Refine your resume, cover letter, and interview skills. Proactively seek out leadership opportunities in college clubs or events.
Tools & Resources
Career guidance cell, Mock interview sessions, LinkedIn for professional networking, Alumni association, Industry job portals
Career Connection
Directly impacts placement success. Strong networking often leads to valuable referrals and insights into preferred companies, while honed interview skills secure desired roles.
Program Structure and Curriculum
Eligibility:
- Pass in 10+2 with minimum 50% aggregate marks (IGCSE/IB/Indian Boards) from any recognised Board in India. Students pursuing 12th standard are also eligible to apply. Those appearing for their 12th-grade examinations may also apply.
Duration: 8 semesters / 4 years
Credits: 188 Credits
Assessment: Internal: 50%, External: 50%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM131 | Communication Skills for Hospitality | Core | 4 | Listening Skills, Speaking Skills, Reading Skills, Writing Skills, Presentation Skills, Interview Skills |
| BHM132 | Introduction to Hospitality | Core | 4 | Origin and Growth of Hospitality Industry, Hotel Classifications, Departments in a Hotel, Emerging Trends, Ethical Practices |
| BHM133 | Food Production Foundation | Core | 4 | Basics of Cookery, Kitchen Organization, Knife Skills, Methods of Cooking, Basic Indian Cuisine, Hygiene and Safety |
| BHM134 | Food and Beverage Service Foundation | Core | 4 | Types of Food & Beverage Operations, Restaurant Staff, Service Sequence, Cover Layouts, Menu Knowledge, Guest Relations |
| BHM135 | Accommodation Operations Foundation | Core | 4 | Front Office Operations, Housekeeping Operations, Hotel Organization, Guest Cycle, Reservations, Room Planning |
| BHM136 | Personality Development and Business Ethics | Core | 4 | Self-Awareness, Interpersonal Skills, Time Management, Stress Management, Professional Etiquette, Ethical Decision Making |
| BHM171 | Culinary Lab I | Lab | 2 | Basic Preparations, Vegetable Cuts, Stock Making, Soups, Salads, Indian Breads |
| BHM172 | F & B Service Lab I | Lab | 2 | Napkin Folds, Tray Handling, Table Setting, Tea/Coffee Service, Mocktail Preparation, Guest Interaction Practice |
| BHM173 | Front Office Lab I | Lab | 2 | Registration Procedures, Key Handling, Bell Desk Operations, Message Handling, Cash Handling, Check-in/Check-out Practice |
| BHM174 | Housekeeping Lab I | Lab | 2 | Bed Making, Room Cleaning, Linen Handling, Cleaning Agents, Equipment Handling, Guest Room Layout |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM231 | French for Hospitality I | Core | 4 | Basic Greetings, Hotel Terminology, Restaurant Phrases, Ordering Food, Guest Communication, Cultural Nuances |
| BHM232 | Hotel Engineering | Core | 4 | Building Systems, HVAC, Plumbing, Electrical Systems, Safety and Security, Energy Management |
| BHM233 | Food Production II - International Cuisines | Core | 4 | European Cuisines, Asian Cuisines, Italian Cuisine, French Cuisine, Mexican Cuisine, International Plating |
| BHM234 | Food and Beverage Service II - Bar Operations | Core | 4 | Types of Alcoholic Beverages, Bar Equipment, Mixology, Wine Knowledge, Beer Knowledge, Responsible Service |
| BHM235 | Accommodation Operations II - Guest Relations | Core | 4 | Guest Relations Management, Problem Solving, Complaint Handling, VIP Services, Loyalty Programs, Crisis Management |
| BHM236 | Principles of Management | Core | 4 | Planning, Organizing, Staffing, Directing, Controlling, Decision Making, Leadership |
| BHM271 | Culinary Lab II | Lab | 2 | Advanced Soups, International Breads, Pasta Making, Rice Preparations, Meat Cuts, Dessert Plating |
| BHM272 | F & B Service Lab II | Lab | 2 | Advanced Table Service, Wine Service, Cocktail Preparation, Banquet Service, Buffet Setup, Micros Handling |
| BHM273 | Front Office Lab II | Lab | 2 | Night Audit, Yield Management, PMS Operations, Concierge Services, Foreign Exchange, Travel Desk Operations |
| BHM274 | Housekeeping Lab II | Lab | 2 | Laundry Operations, Stain Removal, Fabric Care, Pest Control, Interior Decoration, Flower Arrangement |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM331 | French for Hospitality II | Core | 4 | Advanced Grammar, Conversational French, Customer Service Scenarios, Complaint Resolution, Cultural Etiquette, Role-playing |
| BHM332 | Hotel Accounting | Core | 4 | Basic Accounting Principles, Financial Statements, Budgeting, Cost Control, Revenue Management, Payroll |
| BHM333 | Food Production III - Advanced Cuisines | Core | 4 | Patisserie, Bakery, Garde Manger, Regional Indian Cuisines, Quantity Food Production, Menu Planning |
| BHM334 | Food and Beverage Service III - Event Management | Core | 4 | Types of Events, Event Planning, Budgeting, Vendor Management, Marketing, Execution, Post-Event Analysis |
| BHM335 | Human Resource Management | Core | 4 | HR Planning, Recruitment, Training & Development, Performance Appraisal, Compensation & Benefits, Employee Relations |
| BHM336 | Nutrition and Food Science | Core | 4 | Macronutrients, Micronutrients, Balanced Diet, Food Spoilage, Food Additives, Therapeutic Diets |
| BHM371 | Culinary Lab III | Lab | 2 | Advanced Patisserie, Specialty Breads, Confectionery, Indian Sweets, Carving, Chocolate Work |
| BHM372 | F & B Service Lab III | Lab | 2 | Gueridon Service, Flambé, Carving at Table, Wine Decanting, Cigar and Coffee Service, Theme Dinner Execution |
| BHM373 | Front Office Lab III | Lab | 2 | Revenue Management Software, Forecasting, Overbooking Strategies, Group Check-in, Data Analysis, Yield Management Practice |
| BHM374 | Housekeeping Lab III | Lab | 2 | Uniform Room Management, Public Area Cleaning, Horticultural Services, Vendor Management, Green Housekeeping, Inventory Control |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM431 | Hotel Law | Core | 4 | Legal Framework for Hotels, Licensing, Consumer Protection, Contracts, Property Rights, Health & Safety Regulations |
| BHM432 | Hospitality Marketing | Core | 4 | Market Segmentation, Branding, Digital Marketing, Sales Strategies, Customer Relationship Management, Public Relations |
| BHM433 | Food Production IV - Quantity Food Production & Cost Control | Core | 4 | Volume Cooking Techniques, Menu Engineering, Food Costing, Purchasing, Inventory Control, Yield Management |
| BHM434 | Facilities Planning and Management | Core | 4 | Hotel Design, Layout Planning, Equipment Selection, Maintenance Management, Renovation, Safety & Security Systems |
| BHM435 | Entrepreneurship Development | Core | 4 | Business Idea Generation, Business Plan, Feasibility Study, Funding, Legal Aspects, Marketing for Start-ups |
| BHM436 | Financial Management | Core | 4 | Sources of Finance, Capital Budgeting, Working Capital Management, Financial Analysis, Risk Management, Investment Decisions |
| BHM471 | Culinary Lab IV | Lab | 2 | Bakery Production, Confectionery Production, Advanced Indian Regional Cuisine, Theme Menu Development, Buffet Layout |
| BHM472 | F & B Service Lab IV | Lab | 2 | Event Planning & Execution, Outdoor Catering, Theme Buffet Setup, Bar Inventory, Advanced Beverage Service, Food & Wine Pairing |
| BHM473 | Front Office Lab IV | Lab | 2 | Audit Reports, Data Analysis, Crisis Management Simulation, Interdepartmental Coordination, Loyalty Program Management |
| BHM474 | Housekeeping Lab IV | Lab | 2 | Waste Management, Budgeting, Quality Control, Lost & Found Management, Energy Conservation, Interior Landscaping |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM581 | Industrial Exposure Training (Internship) | Project/Internship | 20 | On-the-job training in a reputed hotel covering all core departments, Practical application of theoretical knowledge, Industry best practices, Professional skill development, Report writing, Presentation |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM631 | Revenue Management | Core | 4 | Demand Forecasting, Pricing Strategies, Market Segmentation, Distribution Channels, Yield Management Systems, Performance Measurement |
| BHM632 | Tourism Management | Core | 4 | Concepts of Tourism, Types of Tourism, Tourist Behavior, Destination Management, Tourism Impacts, Sustainable Tourism |
| BHM633 | Food and Beverage Management | Core | 4 | F&B Planning, Menu Management, Inventory Control, Cost Control, Service Quality, Restaurant Operations |
| BHM634 | Accommodation Management | Core | 4 | Front Office Management, Housekeeping Management, Reservations Systems, Property Management Systems, Guest Satisfaction, Security Management |
| BHM635 | Industrial Relations and Labour Laws | Core | 4 | Industrial Disputes, Trade Unions, Collective Bargaining, Labour Welfare, Social Security, Legal Compliance |
| BHM636 | Research Methodology | Core | 4 | Research Design, Data Collection, Sampling, Data Analysis, Report Writing, Ethical Considerations |
| BHM671 | Advanced Culinary Lab | Lab | 2 | Molecular Gastronomy, Theme Dinners, Live Cooking, Bakery & Confectionery Innovations, Global Cuisines, Product Development |
| BHM672 | Advanced F & B Service Lab | Lab | 2 | Fine Dining Service, Sommelier Skills, Mixology Competitions, Banquet Management, Catering Operations, Customer Experience Design |
| BHM673 | Hospitality Property Management Lab | Lab | 2 | PMS Advanced Features, Audit & Reporting, Yield Management Software, CRM Integration, Energy Management Systems, Security Protocols |
| BHM674 | Event Management Lab | Lab | 2 | Event Planning Tools, Vendor Negotiation, Logistics Management, Marketing & Promotion, Budgeting Software, On-site Coordination |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM731 | Strategic Management | Core | 4 | Strategic Planning, Environmental Analysis, Competitive Advantage, Strategy Formulation, Implementation, Evaluation & Control |
| BHM732 | Hospitality Sales and Marketing | Core | 4 | Sales Techniques, Digital Marketing, Social Media Marketing, Brand Management, Market Research, Customer Loyalty Programs |
| BHM733 | Quantity Food Production and Catering Management | Core | 4 | Large-scale Production, Menu Planning for Volume, Equipment Management, Outdoor Catering, Logistics, Quality Control |
| BHM734 | Managerial Economics | Core | 4 | Demand & Supply Analysis, Market Structures, Pricing Decisions, Cost Analysis, Profit Maximization, Government Policies |
| BHM735 | Facility and Design Management | Core | 4 | Hotel Architecture, Interior Design, Space Planning, Sustainability in Design, Renovation Projects, Ergonomics |
| BHM736 | Disaster Management and Safety | Core | 4 | Emergency Planning, Risk Assessment, Crisis Communication, Fire Safety, First Aid, Security Protocols |
| BHM771 | Project Work - I (Research Project) | Project | 2 | Topic Selection, Literature Review, Methodology Design, Data Collection, Preliminary Analysis, Proposal Writing |
| BHM772 | Entrepreneurial Project Lab | Lab | 2 | Business Model Canvas, Feasibility Analysis, Pitch Deck Development, Market Research, Financial Projections, Legal Aspects |
| BHM773 | Integrated Hospitality Lab | Lab | 2 | Interdepartmental Coordination, Simulated Hotel Operations, Cross-functional Problem Solving, Guest Service Excellence, Teamwork |
| BHM774 | Global Hospitality Trends and Analytics Lab | Lab | 2 | Industry Reports Analysis, Big Data in Hospitality, Predictive Analytics, Technology Integration, Sustainable Practices, Digital Innovation |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM831 | Total Quality Management | Core | 4 | Quality Principles, Customer Satisfaction, Process Improvement, TQM Tools, Benchmarking, Service Excellence |
| BHM832 | International Hospitality Management | Core | 4 | Global Hospitality Market, Cross-cultural Management, International Brand Standards, Entry Strategies, Legal & Regulatory Frameworks, Global Trends |
| BHM833 | Service Operations Management | Core | 4 | Service Design, Capacity Management, Demand Management, Waiting Line Models, Service Quality, Process Mapping |
| BHM834 | Organizational Behaviour | Core | 4 | Individual Behavior, Group Dynamics, Motivation, Leadership, Conflict Management, Organizational Culture |
| BHM835 | Sustainable Hospitality Practices | Core | 4 | Environmental Management, Waste Reduction, Energy Conservation, Green Certifications, CSR, Local Community Engagement |
| BHM836 | Project Work - II (Dissertation) | Project | 8 | Research Execution, Data Analysis & Interpretation, Findings, Conclusions & Recommendations, Report Writing, Viva Voce |
| BHM881 | Global Hospitality Case Study & Presentation | Project/Seminar | 4 | Case Study Analysis, Problem Solving, Strategic Recommendations, Presentation Skills, Industry Best Practices, Critical Thinking |
