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BHM in General at St. Soldier Institute of Hotel Management and Catering Technology
Jalandhar, Punjab
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About the Specialization
What is General at St. Soldier Institute of Hotel Management and Catering Technology Jalandhar?
This Bachelor of Hotel Management (BHM) program at St. Soldier Institute of Hotel Management and Catering Technology focuses on developing comprehensive management and operational skills essential for the dynamic hospitality industry. It covers various facets like food production, F&B service, front office, and housekeeping, catering to the growing demand for skilled professionals in India''''s booming tourism and hospitality sectors. The program''''s integrated approach ensures graduates are well-equipped for diverse roles.
Who Should Apply?
This program is ideal for 10+2 graduates with a keen interest in culinary arts, guest services, and hotel operations. It''''s designed for aspiring hotel managers, restaurateurs, and event planners seeking to enter the vibrant hospitality field. Individuals with strong interpersonal skills, a customer-centric approach, and a passion for creating memorable guest experiences will find this course particularly rewarding and align with industry expectations.
Why Choose This Course?
Graduates of this program can expect to pursue lucrative career paths in luxury hotels, resorts, cruise lines, airlines, and event management companies across India. Entry-level salaries typically range from INR 2.5 to 4.5 lakhs per annum, with experienced professionals earning significantly more. The program prepares students for roles such as Assistant Manager, Chef de Partie, F&B Executive, and Front Office Executive, with strong growth trajectories in the expanding Indian market.
Student Success Practices
Foundation Stage
Master Core Operational Skills- (Semester 1-2)
Dedicate time to intensive practical training in kitchen labs, training restaurants, and simulated hotel environments. Focus on perfecting fundamental techniques in food production, beverage service, and guest handling. Actively participate in all practical sessions and seek feedback from instructors to refine skills.
Tools & Resources
College''''s training kitchens, Front office simulation labs, Guest lecture series
Career Connection
Strong operational skills are the bedrock of any hospitality career, directly impacting early career performance and potential for promotion into supervisory roles in Indian hotels.
Develop Professional Communication & Etiquette- (Semester 1-2)
Engage in role-playing exercises for guest interactions, participate in public speaking events, and practice writing professional emails and reports. Focus on grooming and etiquette as per industry standards. Participate in college communication workshops to enhance soft skills.
Tools & Resources
Language labs, Mock interview sessions, Professional development workshops
Career Connection
Exceptional communication and polished etiquette are crucial for guest satisfaction and career advancement in Indian hospitality, leading to better placements and leadership opportunities.
Build a Strong Academic Foundation- (Semester 1-2)
Attend all theory classes diligently, make detailed notes, and form study groups with peers to discuss complex concepts. Utilize the college library and online resources to gain deeper insights into hotel management principles, food science, and financial basics. Focus on understanding the ''''why'''' behind operational tasks.
Tools & Resources
College Library, Online academic journals, Peer study groups
Career Connection
A solid theoretical understanding supports practical application and decision-making, setting the stage for future managerial roles and higher education in hospitality.
Intermediate Stage
Leverage Industrial Training for Exposure- (Semester 3-5 (including 4th semester IT))
Approach the 4th-semester industrial training with a proactive mindset. Seek opportunities in different departments (Front Office, F&B, Housekeeping, Kitchen) to understand integrated hotel operations. Network with industry professionals and actively contribute to real-time operations.
Tools & Resources
Hotel industry contacts (alumni, faculty), Professional networking platforms like LinkedIn, Training reports and presentations
Career Connection
This hands-on experience is critical for bridging academic knowledge with industry demands, significantly boosting placement prospects in top Indian hotels and resorts.
Specialize in a Chosen Department- (Semester 3-5)
Based on interests developed during training, identify a preferred specialization (e.g., culinary, F&B management, front office). Seek advanced practical experience, participate in departmental competitions, and pursue relevant certifications beyond the curriculum if possible. Join relevant college clubs or societies.
Tools & Resources
Department-specific workshops, Online certification courses (e.g., culinary skills, mixology), Industry competitions
Career Connection
Specialized skills make you a more targeted and attractive candidate for specific roles, accelerating career growth in your chosen domain within the Indian hospitality sector.
Cultivate Entrepreneurial Thinking- (Semester 3-5)
Actively participate in workshops on entrepreneurship and business development. Develop innovative concepts for hospitality ventures and understand market feasibility in the Indian context. Engage in case studies related to hospitality start-ups and explore funding opportunities.
Tools & Resources
Entrepreneurship cells in college, Startup India resources, Business plan competitions
Career Connection
This fosters a mindset for innovation and leadership, preparing you to either launch your own venture or bring an entrepreneurial drive to established organizations in India.
Advanced Stage
Excel in Research & Project Management- (Semester 6-8)
Undertake a meaningful research project in your area of interest, focusing on real-world challenges in the Indian hospitality sector. Develop strong research methodology, data analysis, and report writing skills. Aim for a project that can offer actionable insights to the industry.
Tools & Resources
Academic databases, Statistical software (Excel, R), Faculty mentors
Career Connection
Showcasing strong research and project management abilities demonstrates analytical prowess, crucial for managerial and strategic roles in hospitality organizations.
Focus on Revenue & Strategic Management- (Semester 6-8)
Deep dive into subjects like Revenue Management, Strategic Management, and Financial Management. Understand how these principles drive profitability and growth in hotels. Engage in simulations or case studies that involve strategic decision-making and yield optimization for different market conditions in India.
Tools & Resources
Industry case studies, Simulation games, Financial modeling exercises
Career Connection
Mastering these high-level concepts prepares you for leadership roles, enabling you to contribute to a hotel''''s financial success and strategic direction from an Indian business perspective.
Initiate Proactive Placement Preparation- (Semester 6-8)
Begin placement preparation well in advance. Attend mock interviews, resume writing workshops, and group discussion sessions. Network extensively with alumni and industry professionals through college-organized events and online platforms. Tailor your resume and interview responses to target specific companies and roles.
Tools & Resources
Placement Cell services, Alumni network, Job portals (Naukri, LinkedIn)
Career Connection
Early and thorough preparation significantly increases your chances of securing desirable placements in top hospitality companies across India, leveraging your acquired skills and knowledge.
Program Structure and Curriculum
Eligibility:
- 10+2 with minimum 45% marks in aggregate (40% for reserved category candidates) from a recognized board.
Duration: 8 semesters / 4 years
Credits: 144 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-101-23 | Food Production Foundation (Theory) | Core Theory | 3 | Basic Kitchen Organization, Culinary Equipment & Tools, Basic Cooking Methods, Stocks, Soups and Sauces, Egg Cookery and Breakfast Items, Basic Food Safety |
| BHM-103-23 | Food and Beverage Service Foundation (Theory) | Core Theory | 3 | Introduction to Hospitality Industry, Food & Beverage Department Organization, Types of Food & Beverage Service, Restaurant Equipment and Cutlery, Menu Knowledge, Non-Alcoholic Beverages |
| BHM-105-23 | Front Office Foundation (Theory) | Core Theory | 3 | Hotel Industry Overview, Front Office Department Structure, Guest Cycle and Stages, Reservation Procedures, Reception and Registration, Key Handling and Concierge |
| BHM-107-23 | Housekeeping Foundation (Theory) | Core Theory | 3 | Housekeeping Department Organization, Cleaning Agents and Equipment, Guest Room Layout and Cleaning, Public Area Cleaning, Linen and Laundry Management, Lost & Found Procedures |
| BHM-109-23 | Food Production Foundation (Practical) | Core Practical | 2 | Basic Vegetable Cuts, Preparation of Stocks and Soups, Egg Preparations, Breakfast Menu Items, Basic Indian Breads and Curry, Simple Salads and Dressings |
| BHM-111-23 | Food and Beverage Service Foundation (Practical) | Core Practical | 2 | Table Laying and Setting, Napkin Folds Techniques, Tray Service and Carrying, Coffee and Tea Service, Water and Juice Service, Basic Stewarding Operations |
| BHM-113-23 | Front Office Foundation (Practical) | Core Practical | 2 | Handling Reservation Inquiries, Simulated Check-in Process, Key Management System, Handling Guest Complaints, Telephonic Communication, Guest History Records |
| BHM-115-23 | Housekeeping Foundation (Practical) | Core Practical | 2 | Bed Making Procedures, Guest Room Cleaning Steps, Bathroom Cleaning Protocols, Cleaning Equipment Handling, Chemical Dilution and Usage, Basic Stain Removal |
| BHM-117-23 | Professional Communication (Theory) | Core Theory | 2 | Principles of Communication, Verbal and Non-Verbal Communication, Effective Listening Skills, Writing Business Letters & Emails, Presentation Skills, Interview & Group Discussion Techniques |
| BHM-119-23 | Food Safety & Hygiene (Theory) | Core Theory | 2 | Importance of Food Safety, Sources of Food Contamination, Personal Hygiene for Food Handlers, Kitchen and Equipment Sanitation, HACCP Principles, Waste Management in Kitchens |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-102-23 | Food Production Operations (Theory) | Core Theory | 3 | Kitchen Layout and Design, Advanced Indian Regional Cuisines, Continental & Oriental Cuisine Techniques, Bakery and Confectionery Basics, Menu Planning and Costing, Bulk Cooking Operations |
| BHM-104-23 | Food and Beverage Service Operations (Theory) | Core Theory | 3 | Restaurant Operations Management, Bar Operations and Management, Wines, Spirits, and Cocktails, Banquet and Event Service, Guest Relationship Management, F&B Control Systems |
| BHM-106-23 | Front Office Operations (Theory) | Core Theory | 3 | Guest Accounting Procedures, Check-out and Billing Systems, Night Audit Operations, Bell Desk and Porter Services, Cashiering and Foreign Exchange, Emergency Procedures |
| BHM-108-23 | Housekeeping Operations (Theory) | Core Theory | 3 | Room Status Management, Pest Control and Waste Management, Interior Decoration and Aesthetics, Uniform and Linen Room Management, Contracted Services, Horticulture and Landscaping |
| BHM-110-23 | Food Production Operations (Practical) | Core Practical | 2 | Preparation of Indian Breads and Curries, Continental Main Courses, Oriental Dishes, Basic Pastries and Desserts, Cake Decoration Techniques, Garnishing and Plating |
| BHM-112-23 | Food and Beverage Service Operations (Practical) | Core Practical | 2 | Advanced Table Service Styles, Beverage Service and Mixology, Wine Service and Decantation, Gueridon and Flambe Service, Bar Set-up and Operations, Guest Interaction Scenarios |
| BHM-114-23 | Front Office Operations (Practical) | Core Practical | 2 | Performing Check-out Procedures, Handling Cash and Credit Card Transactions, Generating Night Audit Reports, Managing Bell Desk Services, Guest Relations and Problem Solving, Property Management Software Practice |
| BHM-116-23 | Housekeeping Operations (Practical) | Core Practical | 2 | Deep Cleaning Techniques, Advanced Stain Removal, Flower Arrangement and Decor, Public Area Maintenance, Laundry and Dry Cleaning Processes, Handling Valet Services |
| BHM-118-23 | Hotel Engineering (Theory) | Core Theory | 2 | Utilities Management (Water, Electricity), HVAC Systems, Lighting and Illumination, Fire Safety and Security Systems, Preventive Maintenance, Energy Conservation |
| BHM-120-23 | Principles of Management (Theory) | Core Theory | 2 | Introduction to Management Concepts, Functions of Management (POSDCORB), Organizational Structures, Motivation Theories, Leadership Styles, Decision Making and Control |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-201-23 | Food Production Management (Theory) | Core Theory | 3 | Menu Engineering and Planning, Quantity Food Production Systems, Purchasing and Receiving, Inventory Control, Food Costing and Budgeting, Kitchen Supervision |
| BHM-203-23 | Food and Beverage Management (Theory) | Core Theory | 3 | F&B Cost Control, Revenue Management in F&B, Restaurant Planning and Layout, Bar and Cellar Management, Stewarding Operations, Event Planning and Catering Management |
| BHM-205-23 | Human Resource Management (Theory) | Core Theory | 3 | HR Planning and Job Analysis, Recruitment and Selection, Training and Development, Performance Appraisal, Compensation and Benefits, Employee Relations and Grievances |
| BHM-207-23 | Hotel Accounting (Theory) | Core Theory | 3 | Basic Accounting Principles, Journals, Ledgers, and Trial Balance, Preparation of Financial Statements, Uniform System of Accounts for Hotels, Cost Accounting in Hotels, Budgeting and Forecasting |
| BHM-209-23 | Food Production Management (Practical) | Core Practical | 2 | Advanced Indian Cuisine Preparation, Continental and Italian Main Courses, Buffet Layout and Presentation, Bakery and Confectionery Production, Specialty Breads and Desserts, Theme Dinner Planning |
| BHM-211-23 | Food and Beverage Management (Practical) | Core Practical | 2 | Beverage Inventory Control, Wine & Spirit Cellar Management, Cocktail Creation and Mixology, Coffee Art and Brewing Techniques, Banquet Set-up and Service, Mocktail and Healthy Drink Preparation |
| BHM-213-23 | Hotel Accounting (Practical) | Core Practical | 2 | Voucher Entry and Tally Operations, Posting to Ledgers, Preparing Income Statement and Balance Sheet, Payroll Processing Basics, Bank Reconciliation Statement, Using Accounting Software |
| BHM-215-23 | Nutrition, Food Science and Hygiene (Theory) | Core Theory | 2 | Macronutrients and Micronutrients, Balanced Diet and Menu Planning, Food Spoilage and Preservation, Food Additives and Contaminants, Personal and Environmental Hygiene, Nutritional Needs for Special Diets |
| BHM-217-23 | Quantitative Techniques for Hospitality (Theory) | Core Theory | 2 | Basic Statistics (Mean, Median, Mode), Probability and Distribution, Data Presentation and Interpretation, Forecasting Techniques, Decision Making Tools, Break-even Analysis |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-202-23 | Industrial Training | Industrial Training | 10 | On-the-Job Training in Core Departments, Practical Skill Development, Industry Exposure and Networking, Understanding Hotel Operations, Problem-Solving in Real-World Scenarios, Industrial Training Report Writing |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-301-23 | Entrepreneurship & Business Development (Theory) | Core Theory | 3 | Concept of Entrepreneurship, Developing a Business Plan, Market Research and Feasibility, Sources of Funding and Finance, Legal Aspects of Business, Innovation and Creativity in Business |
| BHM-303-23 | Marketing & Sales Management (Theory) | Core Theory | 3 | Marketing Mix for Hospitality, Market Segmentation & Targeting, Pricing Strategies, Sales Promotion Techniques, Digital Marketing in Hotels, Public Relations and Brand Building |
| BHM-305-23 | Strategic Management (Theory) | Core Theory | 3 | Strategic Planning Process, SWOT and PESTEL Analysis, Competitive Advantage, Corporate Level Strategies, Strategic Implementation, Corporate Social Responsibility |
| BHM-307-23 | Facility Planning & Design (Theory) | Core Theory | 3 | Principles of Facility Planning, Layout and Design of Kitchens, Restaurant and Bar Design, Guest Room and Lobby Design, Hotel Architecture Considerations, Project Management in Construction |
| BHM-309-23 | Hospitality Law (Theory) | Core Theory | 3 | Legal Framework for Hotels, Consumer Protection Act, Hotelier''''s Liability, Licensing and Regulations, Contract Law Basics, Employee Rights and Labor Laws |
| BHM-311-23 | Financial Management (Theory) | Core Theory | 3 | Capital Budgeting Decisions, Working Capital Management, Sources of Long-Term Finance, Fund Flow and Cash Flow Statements, Investment Analysis, Financial Ratios and Performance Analysis |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-302-23 | Research Project | Project | 4 | Research Methodology, Problem Identification and Formulation, Data Collection Techniques, Data Analysis and Interpretation, Report Writing and Structure, Presentation Skills for Research |
| BHM-304-23 | Revenue Management (Theory) | Core Theory | 3 | Concepts of Revenue Management, Demand Forecasting, Pricing and Yield Management, Distribution Channels (OTAs), Market Segmentation for Revenue, Revenue Management Strategies |
| BHM-306-23 | Event Management (Theory) | Core Theory | 3 | Introduction to Event Management, Event Planning Process, Budgeting and Financial Aspects, Logistics and Operations, Marketing and Promotion of Events, Risk Management and Evaluation |
| BHM-308-23 | Hotel Information Systems (Theory) | Core Theory | 3 | Property Management Systems (PMS), Point of Sale (POS) Systems, Reservation and Distribution Systems, Customer Relationship Management (CRM), Data Security and Privacy, IT Infrastructure in Hotels |
| BHM-310-23 | E-Commerce & Digital Marketing in Hospitality (Theory) | Core Theory | 3 | Online Booking Engines, Social Media Marketing, Search Engine Optimization (SEO), Search Engine Marketing (SEM), Content Marketing for Hotels, Online Reputation Management |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-401-23 | Food Safety & Quality Management (Theory) | Core Theory | 3 | Quality Control Principles, Total Quality Management (TQM), ISO Standards in Hospitality, HACCP System Implementation, Food Audits and Inspections, Crisis Management in Food Operations |
| BHM-403-23 | Tourism Management (Theory) | Core Theory | 3 | Concepts of Tourism, Types of Tourism (Eco-tourism, Medical Tourism), Tourist Behavior and Motivation, Destination Planning and Management, Sustainable Tourism Practices, Tourism Marketing and Promotion |
| BHM-405-23 | Management Information Systems in Hospitality (Theory) | Core Theory | 3 | MIS Concepts and Components, Database Management Systems, Decision Support Systems, Big Data in Hospitality, IT Strategy and Implementation, System Security and Disaster Recovery |
| BHM-407-23 | Global Hospitality Trends (Theory) | Core Theory | 3 | International Hotel Chains and Brands, Emerging Markets in Hospitality, Technological Advancements, Sustainability and Green Practices, Customer Experience and Personalization, Impact of Global Events on Tourism |
| BHM-409-23 | Elective-I (Theory) | Elective Theory | 3 | Advanced Food Production Operations (Option A), Advanced Food & Beverage Service Operations (Option B), Advanced Front Office Operations (Option C), Advanced Housekeeping Operations (Option D) |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-402-23 | Project Report & Viva-Voce | Project | 6 | Independent Research Project Execution, Literature Review and Gap Analysis, Methodology and Data Collection, Interpretation of Findings, Comprehensive Project Report Writing, Oral Presentation and Defense |
| BHM-404-23 | Industrial Relations & Labor Laws (Theory) | Core Theory | 3 | Indian Labor Laws Overview, Trade Unions and Collective Bargaining, Industrial Disputes and Resolution, Employee Welfare and Social Security, Grievance Handling Procedures, Ethical Practices in HR |
| BHM-406-23 | Cross Cultural Management (Theory) | Core Theory | 3 | Understanding Cultural Dimensions, Cross-Cultural Communication, Managing Diverse Workforces, Expatriate Management, Global Leadership Styles, Cultural Sensitivity in Hospitality |
| BHM-408-23 | Elective-II (Theory) | Elective Theory | 3 | Spa & Wellness Management (Option A), Cruise Line Management (Option B), Aviation & Airport Hospitality (Option C), Event Operations Management (Option D) |
