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BACHELOR-OF-HOTEL-MANAGEMENT in General at St. Joseph's Institute of Hotel Management and Catering Technology
Kottayam, Kerala
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About the Specialization
What is General at St. Joseph's Institute of Hotel Management and Catering Technology Kottayam?
This Bachelor of Hotel Management program at St. Joseph''''s Institute of Hotel Management and Catering Technology focuses on developing comprehensive expertise across all facets of the hospitality industry. It prepares students for diverse roles in hotels, resorts, cruise lines, and catering. The program emphasizes a blend of theoretical knowledge and practical skills, meeting the dynamic demands of the rapidly growing Indian hospitality sector, known for its significant contribution to tourism and employment.
Who Should Apply?
This program is ideal for ambitious 12th-grade graduates with a passion for service, culinary arts, and guest relations. It suits individuals aspiring to leadership positions in hotel operations, food and beverage management, front office, or housekeeping. It also caters to those seeking entrepreneurial ventures within the hospitality landscape in India, providing a robust foundation for managing hotels, restaurants, or event companies.
Why Choose This Course?
Graduates of this program can expect to pursue India-specific career paths as hotel managers, F&B managers, executive chefs, front office managers, or event coordinators. Entry-level salaries typically range from INR 2.5 to 4.5 lakhs annually, growing significantly with experience. The program aligns with industry needs, fostering skills for professional growth within major Indian hotel chains, international brands operating in India, and luxury hospitality segments.
Student Success Practices
Foundation Stage
Master Basic Culinary and Service Skills- (Semester 1-2)
Dedicate extra time in practical labs to perfect foundational techniques in food production, baking, and basic F&B service. Actively participate in all demonstrations and seek feedback from instructors to refine your skills. Join campus events requiring hospitality support to gain hands-on experience.
Tools & Resources
College kitchens and labs, YouTube culinary channels (e.g., Sanjeev Kapoor), Hospitality training manuals
Career Connection
Strong foundational practical skills are non-negotiable for entry-level roles in kitchen, F&B service, and housekeeping departments, making you highly employable for industrial training and junior positions.
Build Effective Communication and Etiquette- (Semester 1-2)
Actively practice English communication, focusing on professional vocabulary and polite interactions. Participate in group discussions, role-playing scenarios, and public speaking opportunities. Observe and emulate professional etiquette demonstrated by faculty and industry guest speakers.
Tools & Resources
English language labs, Toastmasters club (if available), Hospitality etiquette guides
Career Connection
Exceptional communication and polished etiquette are crucial for guest interaction, a key differentiator in service industries, directly impacting your chances of securing front-facing roles and career advancement.
Understand Industry Fundamentals- (Semester 1-2)
Beyond classroom lectures, read hospitality trade magazines and news portals to grasp industry trends, key players, and emerging concepts in India. Identify different hotel classifications and service styles. Watch documentaries on hotel operations to broaden your understanding.
Tools & Resources
Hospitality magazines (e.g., Hospitality Biz, Express Food & Hospitality), Online industry blogs, Hotel management case studies
Career Connection
A broad understanding of the industry landscape demonstrates initiative and informed career choices, preparing you for initial interviews and helping you identify suitable departments for your industrial training.
Intermediate Stage
Excel in Industrial Training (Internship)- (Semester 5 (Entire semester))
Approach your 5th-semester industrial training as a full-time employee. Be proactive in learning from every department, ask questions, and take initiative. Maintain a detailed logbook and seek mentorship from senior staff. Networking with colleagues and supervisors is vital.
Tools & Resources
Hotel training departments, Professional networking platforms like LinkedIn, Internship journals
Career Connection
A stellar internship performance can lead to pre-placement offers or strong references, significantly boosting your placement prospects in top hotel chains and providing critical practical exposure.
Develop Departmental Specialization- (Semester 3-5)
After gaining a broad understanding during foundation years, identify your preferred department (e.g., F&B, Front Office, Housekeeping, Culinary). Focus on advanced skills and knowledge specific to that area, including relevant software applications (e.g., PMS for Front Office, POS for F&B).
Tools & Resources
Advanced departmental software (Opera PMS, Micros POS), Specialized departmental books and manuals, Online certifications in chosen areas
Career Connection
Specialized skills make you a more attractive candidate for specific departmental roles, helping you secure positions where you can immediately contribute and grow faster in your chosen vertical.
Engage in Industry Projects & Competitions- (Semester 3-5)
Participate in inter-college hospitality competitions (culinary, bartending, quizzing) and undertake minor research projects in areas of interest. Collaborate with peers on mock hotel management challenges or business plans to apply theoretical knowledge.
Tools & Resources
College project guidelines, Industry competition announcements, Team collaboration tools
Career Connection
Participation showcases your practical application skills, teamwork, and problem-solving abilities to potential employers. Awards and projects enhance your resume and interview discussions, reflecting proactive learning.
Advanced Stage
Master Revenue Management & Cost Control- (Semester 6-8)
Focus on understanding the financial aspects of hotel operations, including revenue management, yield management, budgeting, and cost control. Analyze case studies on hotel profitability and efficiency. This analytical skill is critical for management roles.
Tools & Resources
Financial management textbooks, Hotel industry reports and financial statements, Advanced Excel for analysis
Career Connection
Proficiency in revenue management and cost control is highly valued in senior management roles, demonstrating your ability to contribute directly to the hotel''''s bottom line and leading to faster career progression.
Refine Leadership and Mentorship Skills- (Semester 6-8)
Seek opportunities to lead teams in college events or projects. Volunteer to mentor junior students. Practice delegating tasks, motivating team members, and resolving conflicts. Attend leadership workshops and seminars if available.
Tools & Resources
Leadership development workshops, Peer mentoring programs, Books on organizational behavior
Career Connection
Employers look for leadership potential in management trainees. Demonstrating these skills through college activities prepares you for supervisory and managerial responsibilities in your initial job roles.
Develop Entrepreneurial Mindset & Business Plan- (Semester 7-8)
Explore entrepreneurial concepts related to hospitality. If possible, consider developing a detailed business plan for a new hotel or restaurant concept, including market analysis, funding, and operational strategies. Engage with local entrepreneurs for insights.
Tools & Resources
Business plan templates, Startup India resources, Mentors from local business community
Career Connection
An entrepreneurial mindset is beneficial even for corporate roles, fostering innovation and strategic thinking. For aspiring entrepreneurs, a well-developed business plan is a critical first step towards launching your own venture in the thriving Indian market.
Program Structure and Curriculum
Eligibility:
- Pass in Plus Two or equivalent examinations with 45% marks. Relaxation to SC/ST Candidates as per MGU norms.
Duration: 4 years / 8 semesters
Credits: 202 Credits
Assessment: Internal: 25% for Theory, 50% for Practicals/Project, External: 75% for Theory, 50% for Practicals/Project
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 101 | Introduction to Hospitality Industry | Core | 4 | Origin and growth of hospitality, Segments of hospitality industry, Hotel classification and departments, Emerging trends in hospitality, Ethics and social responsibility |
| BHM 102 | Food Production Foundation | Core | 4 | Kitchen organization and layout, Basic culinary terms and cuts, Methods of cooking, Stocks, soups, and sauces, Cereals, pulses, vegetables |
| BHM 103 | Food & Beverage Service Foundation | Core | 4 | Types of food and beverage outlets, Table setting and mise en place, Styles of service (e.g., A la carte, Table d’hôte), Restaurant equipment and crockery, Guest relations and order taking |
| BHM 104 | Accommodation Operations Foundation | Core | 4 | Hotel housekeeping organization, Cleaning equipment and agents, Linen, laundry, and uniform room, Guest room types and amenities, Safety and security procedures |
| BHM 105 | Communication Skills | Core | 4 | Process and types of communication, Verbal and non-verbal communication, Listening skills and public speaking, Written communication (emails, reports), Intercultural communication |
| BHM 106 (P) | Food Production Foundation – Practical | Lab | 2 | Basic culinary skills, Preparation of stocks and soups, Vegetable cuts and preparations, Egg preparations, Basic pastry and baking |
| BHM 107 (P) | Food & Beverage Service Foundation – Practical | Lab | 2 | Table setup and service styles, Tray service and plate service, Handling guest complaints, Beverage pouring and presentation, Basic bar service |
| BHM 108 (P) | Accommodation Operations Foundation – Practical | Lab | 2 | Bed making techniques, Room cleaning procedures, Handling guest requests, Inventory of linen and supplies, Basic flower arrangements |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 201 | Principles of Food Production | Core | 4 | Basic principles of cooking, Meat, poultry, and fish cookery, Salads and dressings, Sandwiches and fast food, Regional Indian cuisine basics |
| BHM 202 | Principles of Food & Beverage Service | Core | 4 | Types of alcoholic beverages, Non-alcoholic beverages (coffee, tea), Gueridon service, Buffet and banquet setup, Cost control in F&B operations |
| BHM 203 | Principles of Accommodation Operations | Core | 4 | Front office procedures, Guest cycle (arrival, stay, departure), Reservation and registration, Bell desk and concierge services, Night audit basics |
| BHM 204 | Hygiene & Sanitation | Core | 4 | Personal hygiene for food handlers, Foodborne illnesses and prevention, Pest control in hospitality, Waste management, HACCP principles |
| BHM 205 | Hotel Accounting & Book Keeping | Core | 4 | Introduction to accounting principles, Double-entry system, Ledger, trial balance, Financial statements (P&L, Balance Sheet), Uniform System of Accounts for Hotels (USALI) basics |
| BHM 206 (P) | Principles of Food Production – Practical | Lab | 2 | Continental cuisine preparations, Indian regional curries and breads, Deep frying and roasting techniques, Salad preparation and garnishing, Dessert preparation basics |
| BHM 207 (P) | Principles of Food & Beverage Service – Practical | Lab | 2 | Wine service techniques, Cocktail and mocktail preparation, Coffee and tea brewing methods, Tray handling and clearing, Guest interaction scenarios |
| BHM 208 (P) | Principles of Accommodation Operations – Practical | Lab | 2 | Handling reservations (manual/software), Guest check-in and check-out, Key control procedures, Message and mail handling, Concierge desk operations |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 301 | Indian Cookery | Core | 4 | Regional cuisines of India (North, South, East, West), Spices and masalas, Indian breads and rice preparations, Tandoor cooking, Indian sweets and desserts |
| BHM 302 | Bar Operations & Management | Core | 4 | Bar setup and equipment, Types of alcoholic beverages (spirits, liqueurs, wines, beers), Cocktail preparation and garnishes, Bar control and inventory management, Responsible service of alcohol |
| BHM 303 | Front Office Operations | Core | 4 | Front office department structure, Property Management Systems (PMS), Yield management, Complaint handling and service recovery, Sales and marketing in front office |
| BHM 304 | Human Resource Management | Core | 4 | HR functions in hospitality, Recruitment and selection, Training and development, Performance appraisal, Employee relations and motivation |
| BHM 305 | Basic Computer Applications | Core | 4 | Introduction to computer hardware and software, Operating systems, MS Office suite (Word, Excel, PowerPoint), Internet and email usage, Data security basics |
| BHM 306 (P) | Indian Cookery – Practical | Lab | 2 | Preparation of various Indian curries, Indian bread making (Naan, Roti), Biryani and Pulao preparations, Tandoori cooking techniques, Preparation of selected Indian desserts |
| BHM 307 (P) | Bar Operations & Management – Practical | Lab | 2 | Identification of spirits and liqueurs, Classic cocktail preparation, Glassware and bar tools usage, Free pouring and jigger measurement, Bar opening and closing procedures |
| BHM 308 (P) | Front Office Operations – Practical | Lab | 2 | Operating a PMS (Property Management System), Handling check-in/check-out scenarios, Telephone etiquette and message handling, Guest complaint resolution role-plays, Concierge duties and information provision |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 401 | Continental & Oriental Cookery | Core | 4 | French, Italian, and other European cuisines, Chinese, Thai, and Japanese cuisine basics, Classical sauces and derivatives, Advanced meat and poultry preparations, Specialized desserts and pastries |
| BHM 402 | Restaurant & Banquet Operations | Core | 4 | Restaurant types and layout, Menu planning and engineering, Banquet and catering operations, Event planning and execution, Food and beverage controls |
| BHM 403 | Laundry & Interior Decoration | Core | 4 | Laundry equipment and processes, Stain removal and fabric care, Principles of interior design, Lighting, color, and furniture selection, Maintenance of interiors |
| BHM 404 | Marketing Management | Core | 4 | Marketing concepts in hospitality, Market segmentation and targeting, Marketing mix (4 Ps), Digital marketing for hotels, Sales promotion and public relations |
| BHM 405 | Nutrition & Food Science | Core | 4 | Basic nutrients and their functions, Balanced diet and meal planning, Food additives and contaminants, Food processing and preservation, Special diets and allergies |
| BHM 406 (P) | Continental & Oriental Cookery – Practical | Lab | 2 | Preparation of classical Continental dishes, Oriental stir-fries and curries, Pasta and pizza preparations, Advanced sauces and emulsions, Plating and presentation techniques |
| BHM 407 (P) | Restaurant & Banquet Operations – Practical | Lab | 2 | Advanced table service techniques, Banquet setup and service, Coffee shop and fine dining service, Mock banquet execution, Billing and settlement procedures |
| BHM 408 (P) | Laundry & Interior Decoration – Practical | Lab | 2 | Operation of laundry machines, Stain identification and removal, Fabric sorting and treatment, Basic interior arrangement exercises, Care of furniture and fixtures |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 501 | Industrial Exposure Training | Internship | 12 | Practical application of theoretical knowledge, Exposure to various hotel departments, On-the-job skill development, Industry work environment experience, Professional networking |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 601 | Advanced Food Production | Core | 4 | Garde Manger operations, Butchery and portion control, Quantity food production principles, International specialty cuisines, Menu costing and engineering |
| BHM 602 | Advanced Food & Beverage Service | Core | 4 | International culinary trends in F&B, Specialized beverage knowledge (e.g., world wines), Customer relationship management in F&B, Financial control in F&B, Revenue management in F&B |
| BHM 603 | Hotel Housekeeping Management | Core | 4 | Housekeeping departmental management, Budgeting and cost control in housekeeping, Quality assurance in housekeeping, Horticulture and pest control, Safety, security, and lost & found |
| BHM 604 | Financial Management | Core | 4 | Financial statements analysis, Working capital management, Capital budgeting, Sources of finance, Cost of capital |
| BHM 605 | Facility Planning | Core | 4 | Hotel design and layout principles, Planning kitchen and restaurant areas, Energy conservation and green initiatives, Maintenance management, Safety and fire prevention systems |
| BHM 606 (P) | Advanced Food Production – Practical | Lab | 2 | Advanced Garde Manger techniques, Preparation of international gourmet dishes, Specialty bakery and confectionery items, Quantity cooking exercises, Food styling and advanced presentation |
| BHM 607 (P) | Advanced Food & Beverage Service – Practical | Lab | 2 | Specialty restaurant service, Wine appreciation and pairing, Flambé and carving at tableside, Mixology and craft cocktails, Event management for F&B functions |
| BHM 608 (P) | Hotel Housekeeping Management – Practical | Lab | 2 | Supervisory skills in housekeeping, Operating modern cleaning equipment, Laundry management practicals, Inventory control for supplies, Aesthetic room arrangements |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 701 | Quantity Food Production | Core | 4 | Mass catering systems, Menu planning for large scale operations, Equipment for quantity cooking, Standard operating procedures (SOPs), Cost control in bulk production |
| BHM 702 | Food & Beverage Management | Core | 4 | F&B department organization, Budgeting and forecasting in F&B, Purchasing and store management, Revenue maximization strategies, Service quality management |
| BHM 703 | Tourism Management | Core | 4 | Concepts and types of tourism, Tourism destinations in India, Impacts of tourism (economic, social, environmental), Travel agencies and tour operations, Sustainable tourism practices |
| BHM 704 | Hotel Law & Ethics | Core | 4 | Legal framework for hospitality in India, Consumer protection act, Licensing and regulations, Intellectual property rights, Ethical dilemmas in hospitality |
| BHM 705 | Research Methodology & Project Formulation | Core | 4 | Introduction to research, Research design and types, Data collection methods, Data analysis techniques, Report writing and presentation |
| BHM 706 (P) | Quantity Food Production – Practical | Lab | 2 | Menu development for large groups, Batch cooking techniques, Quality and portion control in quantity cooking, Food safety in mass production, Event catering menu execution |
| BHM 707 (P) | Food & Beverage Management – Practical | Lab | 2 | Restaurant concept development, Inventory management software usage, Vendor selection and purchasing simulations, Costing and pricing exercises, Service quality audit |
| BHM 708 | Project | Project | 4 | Topic selection and literature review, Research proposal development, Data collection and analysis, Report writing, Presentation and viva voce |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM 801 | Entrepreneurship Development | Core | 4 | Concept of entrepreneurship, Business idea generation, Feasibility analysis, Business plan formulation, Funding and legal aspects for startups |
| BHM 802 | Management Information System | Core | 4 | Role of IT in hospitality, Hotel Property Management Systems (PMS), Point of Sale (POS) systems, Central Reservation Systems (CRS), Data security and privacy |
| BHM 803 | Services Marketing | Core | 4 | Characteristics of services, Service quality models, Extended marketing mix (7 Ps), Customer relationship management, Branding and loyalty in services |
| BHM 804 | Foreign Language (French) | Elective | 4 | Basic greetings and introductions, Hotel-specific vocabulary, Simple conversations with guests, Ordering food and beverages, Cultural nuances of communication |
| BHM 805 | Specialization Elective I (Bakery & Confectionery Management) | Elective | 4 | Ingredients and baking methods, Types of breads and cakes, Pastries and desserts, Confectionery techniques, Bakery layout and equipment |
| BHM 806 | Specialization Elective II (Bar & Beverage Management) | Elective | 4 | Advanced mixology and cocktail creation, Wine regions and tasting, Spirit production and classification, Bar inventory and profit analysis, Beverage menu engineering |
| BHM 807 | Specialization Elective III (MICE & Event Management) | Elective | 4 | MICE industry overview, Event planning process, Venue selection and logistics, Budgeting and marketing for events, Risk management in events |
| BHM 808 | Comprehensive Viva Voce | Core | 4 | Overall knowledge of hospitality subjects, Understanding of industry trends, Analytical and problem-solving skills, Communication and presentation abilities, Readiness for professional roles |
