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BHM in General at Shri Vishwakarma Skill University
Palwal, Haryana
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About the Specialization
What is General at Shri Vishwakarma Skill University Palwal?
This Bachelor of Hotel Management (BHM) program at Shri Vishwakarma Skill University focuses on developing comprehensive skills for the dynamic hospitality industry. It integrates theoretical knowledge with extensive practical training across core areas like food production, F&B service, and accommodation management. The program emphasizes skill development aligned with India''''s rapidly growing tourism and hospitality sector, preparing graduates for diverse roles.
Who Should Apply?
This program is ideal for fresh 10+2 graduates with a passion for service, creativity, and a desire to build a career in hospitality. It also suits individuals seeking to join India''''s thriving hotel, restaurant, and event management sectors. Strong communication skills and a customer-centric attitude are beneficial prerequisites for aspiring hospitality professionals entering this field.
Why Choose This Course?
Graduates of this program can expect promising career paths in India as hotel managers, F&B executives, front office associates, or chefs. Entry-level salaries typically range from INR 2.5 to 4.5 LPA, with significant growth potential up to INR 10-15 LPA for experienced professionals. The curriculum prepares students for roles in luxury hotels, resorts, airlines, and catering companies across the country.
Student Success Practices
Foundation Stage
Develop Core Hospitality Skills Early- (Semester 1-2)
Actively participate in all practical sessions for food production, F&B service, and accommodation. Practice basic cooking techniques, table setting, guest interaction, and room cleaning procedures diligently. Seek feedback from instructors and peers to refine skills.
Tools & Resources
University practical labs, hotel industry magazines, YouTube tutorials on basic hospitality skills, peer study groups
Career Connection
Mastering these foundational operational skills is crucial for entry-level roles and provides a strong base for future specialization and management positions in any hospitality department.
Build Strong Communication and Professional Etiquette- (Semester 1-2)
Focus on improving verbal and written English communication through class presentations, group discussions, and formal report writing. Learn and practice professional etiquette, grooming standards, and customer service skills essential for the hospitality industry.
Tools & Resources
English language clubs, Toastmasters International, online courses on business etiquette, university''''s communication labs, industry-specific workshops
Career Connection
Excellent communication and refined etiquette are non-negotiable for guest-facing roles and crucial for career progression into supervisory and managerial positions.
Explore Industry Trends and Local Hotels- (Semester 1-2)
Begin exploring the diverse segments of the Indian hospitality industry. Research local hotels, restaurants, and event venues in Palwal/Haryana and nearby major cities. Attend local hospitality events or virtual seminars to understand current trends and operations.
Tools & Resources
Hospitality magazines (e.g., Hotelier India), industry blogs, local hotel websites, LinkedIn for hospitality professionals, university career fairs
Career Connection
Early exposure helps in identifying areas of interest for future specialization and provides context for academic learning, making one a more informed candidate for internships.
Intermediate Stage
Excel in Industrial Training (Internship)- (Semester 3 (or as per university schedule))
Approach the mandatory industrial training with a proactive attitude, seeking to learn from every department. Network with industry professionals, take initiative, and demonstrate a strong work ethic. Document experiences thoroughly for post-training reports.
Tools & Resources
Internship mentors, training manuals, industry networking events, LinkedIn, university placement cell resources
Career Connection
High performance during internships often leads to pre-placement offers or strong recommendations, significantly boosting job prospects and providing invaluable real-world experience.
Develop Managerial and Financial Acumen- (Semester 4-5)
Pay close attention to subjects like Financial Management, F&B Control, and HRM. Understand the operational costs, revenue streams, and human resource aspects of hotel departments. Participate in case studies and simulations focused on problem-solving.
Tools & Resources
Financial accounting software tutorials, industry case studies, guest lectures from hotel CFOs/GMs, business simulation games
Career Connection
Strong understanding of business and financial principles is essential for rising to supervisory and managerial roles, enabling effective decision-making and resource optimization.
Specialize through Electives and Projects- (Semester 5)
Choose electives wisely based on career interests (e.g., culinary arts, sales and marketing, spa management). Undertake mini-projects or research papers related to these specialized areas, gaining deeper knowledge and practical application.
Tools & Resources
Academic journals, industry research reports, specialized software (e.g., PMS demos), industry mentors in chosen field
Career Connection
Specialization makes you a more attractive candidate for specific departmental roles, demonstrating focused expertise and dedication to a particular area of hospitality.
Advanced Stage
Engage in Advanced Revenue and Strategic Management- (Semester 6-7)
Focus on understanding advanced concepts of revenue management, strategic planning, and quality management. Analyze market trends, competitor strategies, and customer behavior to propose innovative solutions for hospitality businesses.
Tools & Resources
Revenue management software (e.g., Opera PMS tutorials), strategic management frameworks, industry reports on market analysis, advanced analytics tools
Career Connection
These skills are critical for roles in corporate strategy, revenue optimization, and general management, leading to senior leadership positions within hotel groups.
Undertake a Comprehensive Dissertation/Project- (Semester 7-8)
Select a relevant, industry-focused topic for your final year dissertation/project. Conduct thorough research, collect and analyze data, and present actionable recommendations. Seek guidance from faculty and industry experts throughout the process.
Tools & Resources
Research databases (e.g., EBSCOhost), statistical software (e.g., SPSS Basic), academic writing resources, university library, mentor support
Career Connection
A well-executed project showcases critical thinking, research capabilities, and problem-solving skills, highly valued by employers for management trainee programs and analytical roles.
Master Interview and Placement Preparation- (Semester 8)
Actively participate in mock interviews, group discussions, and resume-building workshops organized by the university. Network extensively with alumni and industry leaders. Prepare a strong portfolio highlighting skills, internships, and project work.
Tools & Resources
University placement cell, online interview practice platforms, professional networking sites like LinkedIn, career guidance counselors
Career Connection
Rigorous preparation ensures confidence and readiness for placement drives, maximizing chances of securing desired jobs in top hospitality organizations in India and abroad.
Program Structure and Curriculum
Eligibility:
- Passed 10+2 examination with English as a compulsory subject from a recognized board/university or equivalent examination.
Duration: 4 years / 8 semesters
Credits: 200 Credits
Assessment: Internal: Typically 30-50%, External: Typically 50-70%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-101 | Communication Skills | Core | 2 | Communication Process, Types of Communication, Effective Speaking, Reading Skills, Writing Skills |
| BHM-102 | Food Production Operations-I | Core | 3 | Basic Commodities, Culinary Terms, Kitchen Organisation, Methods of Cooking, Introduction to Garde Manger |
| BHM-103 | Food & Beverage Service Operations-I | Core | 3 | Introduction to F&B Service, Types of Restaurants, Menu Knowledge, F&B Service Equipment, Restaurant Staff |
| BHM-104 | Accommodation Operations-I | Core | 3 | Introduction to Hotel Industry, Front Office Operations, Housekeeping Operations, Guest Cycle, Reservations |
| BHM-105 | Fundamentals of Tourism | Core | 3 | Introduction to Tourism, Components of Tourism, Tourist Motivations, Types of Tourism, Tourism Organizations |
| BHM-106 | Information Technology in Hospitality | Core | 2 | Introduction to Computers, MS Office Applications, Internet and E-mail, Hotel Management Software, Data Security |
| BHM-107 | Food Production Operations-I (Practical) | Practical | 2 | Basic Kitchen Tools, Cutting Techniques, Cooking Methods Application, Basic Preparations, Safety and Hygiene |
| BHM-108 | Food & Beverage Service Operations-I (Practical) | Practical | 2 | Table Layout, Napkin Folds, Tray Handling, Beverage Service, Guest Handling |
| BHM-109 | Accommodation Operations-I (Practical) | Practical | 2 | Bed Making, Room Cleaning, Linen Handling, Guest Room Amenities, Front Office Role Plays |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-201 | Principles of Management | Core | 3 | Management Concepts, Planning, Organizing, Staffing, Directing, Controlling |
| BHM-202 | Food Production Operations-II | Core | 3 | Soups and Sauces, Eggs and Breakfast Items, Fish and Shellfish, Meat and Poultry, Vegetables and Potatoes |
| BHM-203 | Food & Beverage Service Operations-II | Core | 3 | Non-Alcoholic Beverages, Alcoholic Beverages, Bar Operations, Special F&B Service, Guest Relations |
| BHM-204 | Accommodation Operations-II | Core | 3 | Housekeeping Organisation, Laundry Operations, Guest Room Cleaning, Public Area Cleaning, Housekeeping Forms |
| BHM-205 | Hospitality Accounting | Core | 3 | Accounting Principles, Journal and Ledger, Trial Balance, Financial Statements, Cost Accounting |
| BHM-206 | Hygiene, Sanitation & HACCP | Core | 2 | Food Hygiene, Personal Hygiene, Kitchen Sanitation, Waste Management, HACCP Principles |
| BHM-207 | Food Production Operations-II (Practical) | Practical | 2 | Menu Planning, Advanced Cooking Techniques, Regional Cuisines, Bakery Basics, Quantity Cooking |
| BHM-208 | Food & Beverage Service Operations-II (Practical) | Practical | 2 | Wine Service, Cocktail Preparation, Special F&B Setups, Event Service, Complaint Handling |
| BHM-209 | Accommodation Operations-II (Practical) | Practical | 3 | Advanced Cleaning Techniques, Inventory Management, Housekeeping Equipment, Lost and Found, Pest Control |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-301 | Hotel Engineering & Maintenance | Core | 3 | Hotel Infrastructure, Plumbing Systems, Electrical Systems, HVAC, Safety and Security Systems |
| BHM-302 | Food Production Operations-III | Core | 3 | Indian Cuisine, International Cuisine, Bakery and Confectionery, Menu Design, Food Costing |
| BHM-303 | Food & Beverage Service Operations-III | Core | 3 | Restaurant Management, Banqueting, Room Service, Event Planning, Beverage Management |
| BHM-304 | Accommodation Operations-III | Core | 3 | Front Office Management, Revenue Management, Yield Management, Guest Service Management, Night Audit |
| BHM-305 | Human Resource Management | Core | 3 | HR Planning, Recruitment and Selection, Training and Development, Performance Appraisal, Employee Relations |
| BHM-306 | Food Production Operations-III (Practical) | Practical | 2 | Advanced Indian Cooking, Continental Dishes, Cake Decorating, Bread Making, Dessert Preparation |
| BHM-307 | Food & Beverage Service Operations-III (Practical) | Practical | 2 | Advanced Beverage Skills, Flambé and Carving, Theme Dinners, Outdoor Catering, F&B Sales |
| BHM-308 | Accommodation Operations-III (Practical) | Practical | 0 | Reservation Systems, Check-in/Check-out Procedures, Bell Desk, Concierge Services, Housekeeping Management |
| BHM-309 | Industrial Training – I | Industrial Training | 15 | Practical Exposure, Skill Application, Industry Best Practices, Professional Development, Report Writing |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-401 | Financial Management | Core | 3 | Financial Goals, Sources of Finance, Investment Decisions, Working Capital Management, Budgeting |
| BHM-402 | Food & Beverage Control | Core | 3 | Food Cost Control, Beverage Cost Control, Purchasing and Receiving, Storeroom Management, Inventory Control |
| BHM-403 | Facilities Planning & Management | Core | 3 | Layout Planning, Kitchen Design, Restaurant Design, Hotel Renovations, Energy Conservation |
| BHM-404 | Front Office Management | Core | 3 | PMS Systems, Guest History, Customer Relationship Management, Crisis Management, Security Procedures |
| BHM-405 | Marketing & Sales Management | Core | 3 | Marketing Mix, Market Segmentation, Pricing Strategies, Sales Promotion, Digital Marketing |
| BHM-406 | Legal & Business Environment | Core | 3 | Business Laws, Contract Law, Consumer Protection, Licensing, Environmental Regulations |
| BHM-407 | Food Production Operations-IV (Practical) | Practical | 2 | International Cuisine Specialization, Advanced Patisserie, Specialty Breads, Buffet Presentation, Culinary Creativity |
| BHM-408 | Food & Beverage Service Operations-IV (Practical) | Practical | 2 | Wine Appreciation, Spirit Knowledge, Bar Management, Theme Event Execution, F&B Promotions |
| BHM-409 | Accommodation Operations-IV (Practical) | Practical | 2 | Revenue Optimization, Guest Feedback Management, Conflict Resolution, Inter-departmental Coordination, Audit Procedures |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-501 | Research Methodology | Core | 3 | Research Design, Data Collection, Sampling Techniques, Data Analysis, Report Writing |
| BHM-502 | Entrepreneurship Development | Core | 3 | Entrepreneurial Traits, Business Idea Generation, Business Plan, Funding Sources, Legal Formalities |
| BHM-503 | Hospitality Law | Core | 3 | Innkeepers Law, Consumer Rights, Licenses and Permits, Staff Regulations, Fire and Safety Laws |
| BHM-504 | Room Division Management | Core | 3 | Front Office and Housekeeping Integration, Yield Management, Revenue Forecasting, Property Management Systems, Guest Satisfaction |
| BHM-505 | Global Tourism & Hospitality | Core | 3 | International Tourism Trends, Cross-Cultural Management, Global Brands, Sustainable Tourism, Emerging Markets |
| BHM-506 | Culinary Arts & Kitchen Management (Elective I - Group A) | Elective | 3 | Advanced Culinary Techniques, Kitchen Design, Food Safety Management, Menu Engineering, Waste Reduction |
| BHM-507 | Food Production & Patisserie (Advanced Practical) | Practical | 2 | Molecular Gastronomy, Advanced Sugar Work, Chocolate Artistry, Live Kitchen Management, Specialty Catering |
| BHM-508 | F&B Service & Bar Operations (Advanced Practical) | Practical | 2 | Mixology, Beverage Inventory, Sommelier Skills, Service Excellence, Experiential Dining |
| BHM-509 | Front Office & Housekeeping (Advanced Practical) | Practical | 3 | PMS Advanced Features, Housekeeping Audits, Luxury Guest Services, VIP Handling, Security Protocols |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-601 | Strategic Management | Core | 3 | Strategic Planning, SWOT Analysis, Competitive Advantage, Corporate Social Responsibility, Implementation |
| BHM-602 | Total Quality Management | Core | 3 | Quality Concepts, Quality Assurance, ISO Standards, Continuous Improvement, Customer Satisfaction |
| BHM-603 | Event Management | Core | 3 | Event Planning, Budgeting, Marketing Events, Logistics, Risk Management, Post-Event Evaluation |
| BHM-604 | Revenue Management | Core | 3 | Demand Forecasting, Pricing Strategies, Distribution Channels, Yield Optimization, Performance Metrics |
| BHM-605 | Environmental Management & Sustainability | Core | 3 | Eco-Tourism, Green Hotel Practices, Waste Minimization, Water Conservation, Renewable Energy |
| BHM-606 | Hotel Sales & Marketing (Elective II - Group B) | Elective | 3 | Sales Strategies, Public Relations, Online Travel Agencies, Brand Management, Market Research |
| BHM-607 | Hotel Simulation Lab | Practical | 2 | Simulated Hotel Operations, Decision Making, Problem Solving, Team Management, Performance Analysis |
| BHM-608 | Project Work – I | Project | 2 | Problem Identification, Literature Review, Methodology, Data Collection, Preliminary Report |
| BHM-609 | Industrial Training – II | Industrial Training | 15 | Advanced Industry Exposure, Managerial Skills, Departmental Operations, Mentorship, Final Report |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-701 | Customer Relationship Management | Core | 3 | CRM Concepts, Customer Loyalty, Service Recovery, Data Mining, Personalization |
| BHM-702 | Leadership & Organizational Behavior | Core | 3 | Leadership Theories, Motivation, Team Dynamics, Organizational Culture, Change Management |
| BHM-703 | Hospitality Financial Decision Making | Core | 3 | Capital Budgeting, Lease vs. Buy Decisions, Ratio Analysis, Break-even Analysis, Financial Forecasting |
| BHM-704 | International Hospitality Management | Core | 3 | Global Hotel Chains, International Market Entry, Cultural Sensitivities, Cross-border Operations, Expatriate Management |
| BHM-705 | Spa & Resort Management (Elective III - Group C) | Elective | 3 | Spa Operations, Wellness Therapies, Marketing Wellness, Staffing Spa, Guest Experience |
| BHM-706 | Research Project | Project | 3 | Research Proposal, Extensive Literature Review, Data Collection Design, Ethical Considerations, Project Planning |
| BHM-707 | Seminar | Core | 3 | Presentation Skills, Current Industry Trends, Critical Analysis, Public Speaking, Academic Discussion |
| BHM-708 | Viva Voce | Core | 1 | Oral Examination, Project Defense, Industry Knowledge Assessment, Communication Assessment |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-801 | Hotel Asset Management | Core | 3 | Asset Valuation, Property Management, Renovation Strategies, Investment Analysis, Maximizing Returns |
| BHM-802 | Emerging Trends in Hospitality | Core | 3 | Technology Innovations, AI and Robotics, Sustainability, Experiential Travel, Gig Economy Impact |
| BHM-803 | Internship & Placement Strategies | Core | 3 | Career Planning, Resume Building, Interview Techniques, Networking, Job Search Strategies |
| BHM-804 | Advanced Food and Beverage Management (Elective IV - Group D) | Elective | 3 | F&B Strategic Planning, Cost Control, Supply Chain Management, Menu Profitability, Global F&B Trends |
| BHM-805 | Dissertation / Project Work | Project | 12 | Final Research Project, Data Analysis, Conclusion and Recommendations, Formal Report Writing, Presentation |
| BHM-806 | Comprehensive Viva Voce | Core | 1 | Overall Course Knowledge, Critical Thinking, Problem-Solving, Industry Readiness, Communication Skills |
