BHM in General at Manipal Academy of Higher Education
Udupi, Karnataka
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About the Specialization
What is General at Manipal Academy of Higher Education Udupi?
This Bachelor of Hotel Management (BHM) program at Manipal Academy of Higher Education, through its renowned Welcomgroup Graduate School of Hotel Administration (WGSHA), focuses on developing dynamic hospitality professionals. India''''s burgeoning tourism and hospitality sector demands skilled manpower, and this program aims to equip students with comprehensive knowledge in hotel operations, food production, F&B service, and accommodation management, setting them apart in a competitive industry.
Who Should Apply?
This program is ideal for fresh graduates from any stream (10+2) with a passion for service, creativity, and a global outlook. It also suits individuals seeking a vibrant career in a fast-paced, customer-centric environment. Ambitious young minds aspiring to manage hotels, restaurants, event companies, or cruise lines will find this curriculum highly beneficial, laying a strong foundation for leadership roles.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles in luxury hotels, resort chains, airlines, cruise lines, event management, and institutional catering. Entry-level salaries typically range from INR 3-5 LPA, with experienced professionals earning INR 8-15 LPA or more. Growth trajectories often lead to managerial and executive positions, with potential for international assignments in the rapidly expanding global hospitality market.
Student Success Practices
Foundation Stage
Master Hospitality Fundamentals with Practical Labs- (Semester 1-2)
Actively participate in all practical lab sessions for Food Production, F&B Service, and Accommodation Operations. Focus on understanding the ''''why'''' behind each technique and procedure, not just the ''''how''''. Utilize the college''''s training kitchens, restaurants, and mock hotel rooms to build strong foundational skills.
Tools & Resources
WGSHA''''s training labs, department manuals, practical guides, online culinary/hospitality tutorials
Career Connection
Strong practical fundamentals are crucial for entry-level operational roles, ensuring graduates are job-ready for kitchen, service, or front office positions and can confidently handle daily tasks.
Develop Professional Communication & Etiquette- (Semester 1-2)
Beyond academic English, focus on developing refined verbal and non-verbal communication skills essential for guest interaction. Practice professional email writing, presentation skills, and appropriate dining and social etiquette. Join communication clubs or volunteer for campus events to gain exposure.
Tools & Resources
Communication skill workshops, Toastmasters International (if available), role-playing scenarios, professional etiquette guides
Career Connection
Excellent communication and soft skills are paramount in hospitality, directly impacting guest satisfaction, career progression into guest relations, and managerial roles.
Build a Strong Academic Base & Time Management- (Semester 1-2)
Prioritize understanding core theoretical concepts in subjects like Hygiene, Food Science, and Cost Control, as these form the bedrock for advanced studies. Develop effective study habits, manage time efficiently between theory and practicals, and engage in peer study groups for collaborative learning and problem-solving.
Tools & Resources
Course textbooks, library resources, online academic platforms like Coursera for supplementary learning, academic advisors, peer study groups
Career Connection
A solid academic foundation ensures conceptual clarity, which is vital for analytical roles, future specialization, and excelling in competitive entrance exams for higher studies or management trainee programs.
Intermediate Stage
Maximize Industrial Exposure Training (IET)- (Semester 5)
Treat the Industrial Exposure Training (IET) in Semester 5 as a real job. Proactively seek opportunities to learn across departments, ask questions, take initiatives, and build a professional network. Maintain a detailed logbook of experiences and lessons learned.
Tools & Resources
Hotel training departments, industry mentors, IET logbook, LinkedIn for networking
Career Connection
IET is often a direct gateway to pre-placement offers. Strong performance and networking during IET significantly increase chances of getting placed in reputable hotels and developing a strong professional reputation early on.
Specialize Through Electives & Certifications- (Semester 3-5)
Leverage the elective choices (e.g., Foreign Language) to gain a competitive edge. Additionally, pursue relevant online certifications in areas like Revenue Management, Digital Marketing for Hospitality, or specific culinary techniques, to deepen specialization and enhance your resume.
Tools & Resources
NPTEL, Udemy, Coursera, eCornell for hospitality certifications, industry-specific training platforms
Career Connection
Specializations and certifications demonstrate initiative and niche skills, making graduates more attractive for specific roles in F&B, rooms, or events, potentially leading to faster career progression and higher starting salaries.
Engage in Industry Projects & Competitions- (Semester 3-5)
Seek out opportunities to participate in college-led industry projects, case study competitions, or culinary/service challenges. These platforms provide hands-on experience, foster teamwork, and allow students to apply theoretical knowledge to real-world scenarios.
Tools & Resources
Department faculty, industry partners, student clubs, national-level hospitality competitions
Career Connection
Participation in such activities builds a strong portfolio, showcases problem-solving abilities, and provides valuable networking opportunities, which are highly valued by recruiters for management trainee programs.
Advanced Stage
Master Advanced Management & Strategic Thinking- (Semester 6-8)
Focus on subjects like Financial Management, Strategic Management, and Managerial Economics to develop a holistic business perspective. Engage in critical thinking, analyze case studies, and understand how hospitality operations align with broader business goals.
Tools & Resources
Harvard Business Review case studies, industry journals, financial news, faculty mentorship for strategic discussions
Career Connection
This stage is critical for aspiring managers and entrepreneurs, enabling them to make informed decisions, lead teams effectively, and contribute to the strategic growth of hospitality organizations.
Proactively Prepare for Placements & Career Planning- (Semester 6-8)
Start early with placement preparation, including resume building, mock interviews, group discussions, and aptitude tests. Network extensively with alumni and industry professionals. Clearly define your career goals (e.g., specific department, hotel chain) and tailor your preparation accordingly.
Tools & Resources
Career Services department, alumni network, professional networking platforms (LinkedIn), placement preparation workshops, interview guides
Career Connection
Thorough preparation significantly boosts placement success rates. A well-defined career plan helps target suitable roles and organizations, leading to a strong start and sustained growth in the hospitality industry.
Undertake an Impactful Final Project & Internship- (Semester 7-8)
Select a final project or internship topic that aligns with your career interests and addresses a real-world hospitality challenge. Conduct thorough research, implement innovative solutions, and ensure a high-quality presentation/report. The internship should be a capstone experience.
Tools & Resources
Faculty advisors, industry experts, academic databases, statistical software, professional report writing tools
Career Connection
A strong final project and internship demonstrate research capabilities, problem-solving skills, and practical application of knowledge, serving as a powerful credential for securing coveted management trainee positions or launching entrepreneurial ventures.
Program Structure and Curriculum
Eligibility:
- Pass in 10+2 or A Level or IB or equivalent examination with minimum of 45% marks in aggregate. Admission is done on the basis of marks obtained in the qualifying examination and in the Entrance Test conducted by MAHE.
Duration: 8 semesters / 4 years
Credits: 166 Credits
Assessment: Internal: 50%, External: 50%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 101 | English for Hospitality Operations | Core | 3 | Communication Skills, Grammar, Written Communication, Oral Communication, Professional Communication |
| BHM 102 | Introduction to Hospitality Operations | Core | 3 | Hospitality Industry Overview, Hotel Departments, Food & Beverage Industry, Tourism, Career Prospects |
| BHM 103 | Food Production Fundamentals | Core | 3 | Kitchen Organization, Basic Culinary Terms, Methods of Cooking, Soups, Sauces, Eggs, Vegetable Cookery |
| BHM 104 | Food & Beverage Service Fundamentals | Core | 3 | F&B Service Organization, Restaurant Types, Table Setting, Menu Knowledge, Guest Cycle |
| BHM 105 | Accommodation Operations Fundamentals | Core | 3 | Front Office Organization, Housekeeping Organization, Guest Services, Room Types, Cleaning Agents |
| BHM 106 | Hygiene, Sanitation & HACCP | Core | 3 | Personal Hygiene, Food Safety, Cleaning Procedures, Pest Control, HACCP Principles |
| BHM 107 | Computer Fundamentals | Core | 3 | Introduction to Computers, MS Office, Internet & Email, Hospitality Software, Data Management |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 201 | Nutrition & Food Science | Core | 3 | Basic Nutrients, Balanced Diet, Food Groups, Food Additives, Nutritional Deficiencies |
| BHM 202 | Cost Control & Basic Accounting | Core | 3 | Cost Concepts, Budgeting, Financial Statements, Inventory Control, Purchasing |
| BHM 203 | Food Production - Indian Cuisine | Core | 3 | Indian Regional Cuisines, Spices, Curries, Breads, Sweets, Tandoor |
| BHM 204 | Food & Beverage Service - Styles & Techniques | Core | 3 | French Service, American Service, English Service, Gueridon, Beverage Knowledge |
| BHM 205 | Accommodation Operations - Rooms Management | Core | 3 | Front Office Procedures, Reservations, Check-in/out, Night Audit, Guest History |
| BHM 206 | Facility Planning & Design | Core | 3 | Hotel Layout, Kitchen Design, Restaurant Design, Energy Management, Sustainability |
| BHM 207 | Communication Skills | Core | 3 | Verbal Communication, Non-verbal Communication, Active Listening, Presentation Skills, Interpersonal Skills |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 301 | Principles of Management | Core | 3 | Management Functions, Organizational Structure, Leadership, Motivation, Decision Making |
| BHM 302 | Human Resource Management | Core | 3 | HR Planning, Recruitment, Training, Performance Appraisal, Compensation, Industrial Relations |
| BHM 303 | Food Production - International Cuisine | Core | 3 | French Cuisine, Italian Cuisine, Oriental Cuisine, Continental Cuisine, Baking & Patisserie |
| BHM 304 | Food & Beverage Management | Core | 3 | F&B Operations, Menu Engineering, Revenue Management, Bar Operations, Wine Studies |
| BHM 305 | Accommodation Operations - Housekeeping Management | Core | 3 | Housekeeping Procedures, Laundry Operations, Linen Control, Pest Management, Safety & Security |
| BHM 306 | Hospitality Marketing & Sales | Core | 3 | Marketing Mix, Market Research, Branding, Digital Marketing, Sales Strategies, Public Relations |
| BHM 307 | Foreign Language - French / German | Elective | 3 | Basic Grammar, Conversational Skills, Hospitality Vocabulary, Cultural Aspects, Pronunciation |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 401 | Financial Management | Core | 3 | Financial Statements, Capital Budgeting, Working Capital, Ratio Analysis, Sources of Finance |
| BHM 402 | Research Methodology | Core | 3 | Research Design, Data Collection, Sampling, Data Analysis, Report Writing, Ethics in Research |
| BHM 403 | Food Production - Quantity Food Production | Core | 3 | Quantity Cooking, Menu Planning, Standard Recipes, Portion Control, Production Scheduling |
| BHM 404 | Bar & Beverage Management | Core | 3 | Bar Operations, Alcoholic Beverages, Non-alcoholic Beverages, Mixology, Responsible Service |
| BHM 405 | Front Office Management | Core | 3 | Reservation Systems, Front Desk Operations, Guest Relations, Revenue Management, PMS |
| BHM 406 | Hospitality Law | Core | 3 | Contract Law, Consumer Protection, Labor Laws, Licensing, Intellectual Property, Hotelier''''s Liability |
| BHM 407 | Environmental Studies | Core | 3 | Ecosystems, Biodiversity, Pollution, Climate Change, Sustainable Practices, Waste Management |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 501 | Management Information Systems | Core | 3 | MIS Concepts, Data Management, Decision Support Systems, E-commerce, Cloud Computing |
| BHM 502 | Entrepreneurship & Small Business Management | Core | 3 | Entrepreneurial Process, Business Plan, Startup Funding, Marketing for SMEs, Legal Aspects |
| BHM 503 | Strategic Management | Core | 3 | Strategic Planning, SWOT Analysis, Competitive Advantage, Corporate Governance, Change Management |
| BHM 504 | Event Management | Core | 3 | Event Planning, Budgeting, Marketing, Logistics, Risk Management, Post-event Evaluation |
| BHM 505 | Tourism Management | Core | 3 | Tourism Concepts, Types of Tourism, Tourist Behavior, Destination Management, Travel Agencies |
| BHM 506 | Industrial Exposure Training | Project | 10 | On-the-job training, Practical application, Skill development, Industry exposure, Report writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 601 | Managerial Economics | Core | 3 | Demand & Supply, Production Theory, Pricing Strategies, Market Structures, Macroeconomic Indicators |
| BHM 602 | Quantitative Techniques | Core | 3 | Statistical Methods, Probability, Hypothesis Testing, Regression Analysis, Operations Research |
| BHM 603 | Food & Beverage Production Management | Core | 3 | Production Planning, Quality Control, Supply Chain, Food Safety Management, Menu Engineering |
| BHM 604 | Food & Beverage Service Management | Core | 3 | Restaurant Operations, Service Quality, Customer Relationship, Staffing, Complaint Handling |
| BHM 605 | Accommodation Management | Core | 3 | Property Management, Revenue Optimization, Guest Services, Maintenance, Security Operations |
| BHM 606 | Elective I | Elective | 3 | Hotel Information Systems, Club Management, Casino Management, Logistics & Supply Chain, Wellness & Spa Management |
| BHM 607 | Elective II | Elective | 3 | Travel Agency Operations, Resort & Convention Management, Hospitality Facility Operations, Hotel Sales & Marketing, Food & Beverage Costing |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 701 | Project Planning & Management | Core | 3 | Project Lifecycle, PERT/CPM, Feasibility Study, Risk Management, Project Evaluation |
| BHM 702 | Total Quality Management | Core | 3 | Quality Philosophies, TQM Principles, Quality Tools, ISO Standards, Customer Satisfaction |
| BHM 703 | Services Marketing | Core | 3 | Service Characteristics, Service Quality Models, Service Process, Relationship Marketing, Customer Loyalty |
| BHM 704 | Entrepreneurial Project | Project | 5 | Business Plan Development, Market Research, Financial Projections, Pitching, Feasibility Study |
| BHM 705 | Elective III | Elective | 3 | Retail Management, Luxury Brand Management, Digital Marketing in Hospitality, Revenue Management, Advanced Patisserie |
| BHM 706 | Elective IV | Elective | 3 | Resort and Cruise Management, Airline Catering Management, Industrial Catering, Hospitality Consulting, Restaurant Entrepreneurship |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 801 | Internship | Project | 10 | Practical training, Industry experience, Skill application, Professional development, Report submission |
| BHM 802 | Project Work | Project | 6 | Research design, Data analysis, Problem solving, Report writing, Presentation, Thesis development |