.png&w=1920&q=75)
BHM in General at Vidya Vikas Institute of Hotel Management and Catering Technology
Mysuru, Karnataka
.png&w=1920&q=75)
About the Specialization
What is GENERAL at Vidya Vikas Institute of Hotel Management and Catering Technology Mysuru?
This General BHM program at Vidya Vikas Institute of Hotel Management and Catering Technology focuses on comprehensive training across all core aspects of the hospitality industry. It equips students with practical skills and theoretical knowledge in Food Production, Food & Beverage Service, Front Office, and Housekeeping. India''''s booming tourism and hospitality sector demands skilled professionals, and this program is designed to meet that evolving industry need. It emphasizes operational efficiency and guest satisfaction.
Who Should Apply?
This program is ideal for fresh graduates from any stream (10+2/PUC) seeking entry into the vibrant hospitality and tourism field. It also suits individuals with a passion for service, culinary arts, or guest relations looking to build a professional career. Career changers with a strong interest in hospitality and management can also benefit, as the curriculum provides a robust foundation for diverse roles in hotels, resorts, and food service businesses.
Why Choose This Course?
Graduates of this program can expect to pursue diverse career paths in India, including roles as management trainees, chefs, F&B associates, front office executives, and housekeeping supervisors in leading hotel chains. Entry-level salaries typically range from INR 2.5 to 4.5 lakhs annually, with significant growth potential up to INR 10-15+ lakhs for experienced managers. The program prepares students for professional certifications in specific hospitality domains and aligns with skill requirements for both national and international hospitality brands.
Student Success Practices
Foundation Stage
Master Basic Operational Skills Early- (Semester 1-2)
Dedicate time in Semesters 1 and 2 to thoroughly practice fundamental skills in kitchen labs (knife skills, basic cooking), F&B service (tray carrying, table setting), front office (mock check-ins), and housekeeping (room cleaning standards). Regular practice and seeking feedback from lab instructors are crucial for building a strong operational foundation.
Tools & Resources
Institute''''s training labs, Chef/F&B/FO/HK faculty, Skill demonstration videos
Career Connection
Strong foundational skills are directly assessed during industrial training and initial job interviews. Mastery here ensures smooth entry into operational roles and better performance during internships.
Develop Effective Communication & Etiquette- (Semester 1-2)
Actively participate in English Communication classes and Language Ability courses. Practice professional verbal and non-verbal communication, email writing, and telephone etiquette. Engage in group discussions and presentations to build confidence. Observing and mimicking hospitality professionals helps in internalizing service culture.
Tools & Resources
English Communication Labs, Toastmasters clubs (if available), Professional etiquette guides
Career Connection
Exceptional communication is paramount in hospitality. It aids in guest interaction, team collaboration, and professional networking, directly impacting career progression and client satisfaction.
Build a Strong Academic & Theoretical Base- (Semester 1-2)
Focus on understanding core management, economics, and accounting concepts. Regularly review lecture notes and textbooks. Form study groups to discuss complex topics and prepare for exams. A solid theoretical understanding complements practical skills.
Tools & Resources
Course textbooks, Online academic resources (e.g., NPTEL for management basics), Peer study groups
Career Connection
Understanding the ''''why'''' behind operational tasks is crucial for managerial roles. This theoretical knowledge helps in problem-solving, decision-making, and contributes to future leadership capabilities.
Intermediate Stage
Excel in Industrial Exposure Training (IET)- (Semester 5)
Treat the 5th-semester IET as an extended job interview. Be proactive, punctual, and eager to learn in all departments. Seek additional responsibilities, network with industry professionals, and maintain a detailed training log. Reflect on experiences and identify areas for improvement.
Tools & Resources
IET hotel supervisors, Training managers, LinkedIn for networking
Career Connection
IET is often the gateway to pre-placement offers or crucial industry references. Strong performance and networking during IET significantly enhance placement prospects in top hotels across India.
Specialized Skill Enhancement & Certifications- (Semester 3-6)
Beyond the curriculum, identify specific areas of interest (e.g., bartending, baking, digital marketing for hotels). Pursue online courses or short-term certifications. Participate in inter-college competitions (e.g., culinary challenges, F&B service contests) to showcase and hone specialized skills.
Tools & Resources
Online platforms (Coursera, Udemy for hospitality courses), Institute''''s skill clubs, Industry association workshops
Career Connection
Specialized skills make you a more attractive candidate in a competitive job market. Certifications demonstrate initiative and expertise, opening doors to niche roles and better compensation.
Cultivate Professional Networking- (Semester 3-6)
Attend industry seminars, guest lectures, and workshops organized by the institute or local hospitality associations. Connect with visiting faculty, alumni, and guest speakers on platforms like LinkedIn. Participate in college fests and events to build a professional circle.
Tools & Resources
LinkedIn, Industry events calendar (e.g., FHRAI events), Alumni network
Career Connection
Networking is vital for career advancement in hospitality. It can lead to mentorship, internship opportunities, and potential job leads, establishing your presence in the industry ecosystem.
Advanced Stage
Undertake Impactful Research Projects- (Semester 7-8)
Engage deeply in the 8th-semester research methodology and project work. Choose a topic relevant to current Indian hospitality trends (e.g., sustainable tourism, technology in hotels). Conduct thorough research, collect data, and present findings professionally. Seek faculty mentorship.
Tools & Resources
Research databases, Statistical software (Excel, SPSS basics), Faculty advisors
Career Connection
Project work demonstrates analytical and problem-solving skills, highly valued in managerial roles. It also provides a unique selling proposition in interviews, especially for management trainee positions in larger organizations.
Master Interview & Placement Preparation- (Semester 7-8)
Actively participate in mock interviews, group discussions, and resume-building workshops offered by the placement cell. Research target companies and practice answering common hospitality interview questions. Focus on showcasing both technical and soft skills learned throughout the program.
Tools & Resources
Placement Cell resources, Online interview preparation platforms, Company websites (for research)
Career Connection
Effective preparation is key to securing desired placements. This ensures you can articulate your skills and experience confidently, leading to successful job offers from top recruiters.
Develop Leadership and Managerial Aptitude- (Semester 6-8)
Take on leadership roles in student committees, organize college events, or mentor junior students. Focus on developing decision-making, team management, and problem-solving skills through practical application. Study case studies on hospitality leadership challenges in India.
Tools & Resources
Student Council/Committees, Leadership development workshops, Industry case studies
Career Connection
Leadership aptitude is essential for growth into supervisory and managerial positions. Demonstrating these skills helps in securing higher-level roles and accelerated career progression in the Indian hospitality sector.
Program Structure and Curriculum
Eligibility:
- A candidate who has passed the Pre-University Examination (10+2) of Karnataka, or any other examination recognized as equivalent thereto by Mangalore University is eligible for admission to the first semester of the BHM Degree Course.
Duration: 8 Semesters / 4 Years
Credits: 213 Credits
Assessment: Internal: Theory: 30%, Practical: 50%, Industrial Exposure Training: 50%, External: Theory: 70%, Practical: 50%, Industrial Exposure Training: 50% (Report and Viva)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM 101 | Food Production Operations I | Core Theory | 4 | Introduction to Cookery, Kitchen Organization and Layout, Basic Cooking Methods, Mise-en-place, Food Commodities and Cuts |
| HM 102 | Food and Beverage Service Operations I | Core Theory | 4 | Introduction to Food Service Industry, Restaurant Types and Organization, Service Equipment, Basic Food and Beverage Service, Guest Handling |
| HM 103 | Front Office Operations I | Core Theory | 4 | Introduction to Front Office, Hotel Organization and Departments, Guest Cycle, Reservations Procedures, Front Office Communication |
| HM 104 | Accommodation Operations I (Housekeeping) | Core Theory | 4 | Introduction to Housekeeping, Housekeeping Organization, Cleaning Science, Cleaning Equipment and Agents, Public Area Cleaning |
| HM 105 | Business Organization and Management | Core Theory | 3 | Nature and Scope of Business, Forms of Business Organization, Principles of Management, Functions of Management, Motivation and Leadership |
| HM 106 | Economics | Core Theory | 3 | Introduction to Economics, Demand and Supply, Market Structures, National Income, Inflation and Unemployment |
| HM 107 | English Communication | Ability Enhancement Compulsory Course | 3 | Effective Communication Skills, Reading Comprehension, Written Communication, Verbal Communication, Presentation Skills |
| HM 108 | Language and Communication Ability I | Skill Enhancement Course | 2 | Grammar and Vocabulary, Listening and Speaking, Writing Business Letters, Report Writing, Soft Skills |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM 201 | Food Production Operations II | Core Theory | 4 | Indian Cuisine, Continental Cuisine, Bakery and Confectionery, Food Cost Control, Menu Planning |
| HM 202 | Food and Beverage Service Operations II | Core Theory | 4 | Beverage Knowledge (Non-alcoholic), Bar Operations, Gueridon Service, Buffet and Banqueting, Guest Relations |
| HM 203 | Front Office Operations II | Core Theory | 4 | Check-in and Check-out Procedures, Accounts and Cash Handling, Guest Services, Night Auditing, Property Management Systems (PMS) Basics |
| HM 204 | Accommodation Operations II (Housekeeping) | Core Theory | 4 | Guest Room Cleaning, Linen and Laundry Operations, Pest Control, Flower Arrangement, Uniform Room Operations |
| HM 205 | Financial Accounting | Core Theory | 3 | Principles of Accounting, Journal and Ledger, Trial Balance, Financial Statements, Cost Accounting Basics |
| HM 206 | Computers and Statistical Operations | Core Theory | 3 | Computer Fundamentals, MS Office Applications, Internet and E-commerce, Data Analysis Basics, Descriptive Statistics |
| HM 207 | French | Ability Enhancement Compulsory Course | 3 | Basic French Grammar, Conversational French (Hotel Context), Greetings and Introductions, Ordering Food and Beverages, Hotel Terminology in French |
| HM 208 | Language and Communication Ability II | Skill Enhancement Course | 2 | Advanced Grammar, Public Speaking, Negotiation Skills, Group Discussions, Customer Service Communication |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM 301 | Food Production Operations III | Core Theory | 4 | Asian Cuisines, Regional Indian Cuisines, Advanced Bakery Techniques, Saucier and Garde Manger, Patisserie and Desserts |
| HM 302 | Food and Beverage Service Operations III | Core Theory | 4 | Alcoholic Beverages (Wines, Spirits), Cocktails and Mocktails, Responsible Alcohol Service, Cellar Operations, Service Control and Costing |
| HM 303 | Front Office Operations III | Core Theory | 4 | Bell Desk and Concierge, Travel Desk Operations, Complaint Handling, Yield Management, Guest Loyalty Programs |
| HM 304 | Accommodation Operations III (Housekeeping) | Core Theory | 4 | Interior Decoration, Budgeting and Cost Control, Horticulture, Guest Supplies Management, Safety and Security in Housekeeping |
| HM 305 | Human Resource Management | Core Theory | 3 | HRM Functions, Recruitment and Selection, Training and Development, Performance Appraisal, Employee Relations |
| HM 306 | Marketing Management | Core Theory | 3 | Marketing Concepts, Marketing Mix (4 Ps), Market Segmentation, Digital Marketing Basics, Hotel Sales and Marketing |
| HM 307 | Business Law and Ethics | Core Theory | 3 | Indian Contract Act, Consumer Protection Act, Hotel Laws, Ethical Principles in Business, Corporate Social Responsibility |
| HM 308 | Language and Communication Ability III | Skill Enhancement Course | 2 | Cross-cultural Communication, Conflict Resolution, Interpersonal Skills, Professional Etiquette, Mock Interviews |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM 401 | Food Production Operations IV | Core Theory | 4 | Quantity Food Production, Catering Operations, New Trends in Food Production, Food Preservation Techniques, International Cuisines Overview |
| HM 402 | Food and Beverage Service Operations IV | Core Theory | 4 | Beverage Service Management, Mixology and Bartending, Restaurant Planning and Design, Theme Dinners and Events, F&B Marketing |
| HM 403 | Front Office Operations IV | Core Theory | 4 | Revenue Management, Budgeting in Front Office, Guest History Management, Emergency Procedures, Front Office Technology |
| HM 404 | Accommodation Operations IV (Housekeeping) | Core Theory | 4 | Budgeting and Cost Control, Supervisory Housekeeping, Contract Services Management, Lost and Found Procedures, Eco-Friendly Practices in Housekeeping |
| HM 405 | Nutrition and Food Science | Core Theory | 3 | Basic Nutrition Concepts, Macronutrients and Micronutrients, Food Safety and Hygiene, Food Preservation, Therapeutic Diets |
| HM 406 | Intercultural Communication | Core Theory | 3 | Cultural Dimensions, Verbal and Non-verbal Communication, Cultural Sensitivity, Managing Diversity, Global Hospitality Context |
| HM 407 | Principles of Tourism Management | Core Theory | 3 | Concepts of Tourism, Tourism Products and Services, Impacts of Tourism, Indian Tourism Industry, Sustainable Tourism |
| HM 408 | Language and Communication Ability IV | Skill Enhancement Course | 2 | Advanced Public Speaking, Crisis Communication, Professional Writing, Cross-Cultural Etiquette, Leadership Communication |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM 501 | Industrial Exposure Training (IET) | Core Practical | 24 | On-the-job Training in Hotels, Exposure to Various Departments (F&B, Front Office, Housekeeping, Kitchen), Practical Skill Development, Industry Best Practices, Professional Conduct and Teamwork |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM 601 | Food Production Operations V | Core Theory | 4 | Advanced Garde Manger, Specialty Cuisines, Food Styling and Presentation, Recipe Development, Culinary Artistry |
| HM 602 | Food and Beverage Service Operations V | Core Theory | 4 | Advanced Wine Knowledge, Spirit and Liqueur Production, Cigar and Coffee Appreciation, Restaurant Management, F&B Cost Control |
| HM 603 | Front Office Operations V | Core Theory | 4 | Strategic Front Office Management, Distribution Channels, CRM in Front Office, Forecasting and Budgeting, Digital Marketing for Front Office |
| HM 604 | Accommodation Operations V (Housekeeping) | Core Theory | 4 | Sustainable Housekeeping Practices, Contract Management, Housekeeping Audits, Pest Management Advanced, Waste Management in Hotels |
| HM 605 | Hotel Engineering and Facilities Management | Core Theory | 3 | Building Systems, Energy Management, Water Management, Maintenance Planning, Fire Safety |
| HM 606 | Hotel Financial Management | Core Theory | 3 | Financial Statement Analysis, Budgeting and Forecasting, Capital Budgeting, Working Capital Management, Taxation in Hospitality |
| HM 607 | Legal Aspects of Hospitality | Core Theory | 3 | Licensing and Regulations, Consumer Protection Act, Food Laws, Environmental Laws, Labor Laws |
| HM 608 | Environmental Studies | Ability Enhancement Compulsory Course | 2 | Environmental Concepts, Ecosystems, Pollution Types, Waste Management, Environmental Impact Assessment |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM 701 | Food Production Operations VI | Core Theory | 4 | Menu Engineering, Quality Control in Food Production, Kitchen Layout and Design, F&B Product Development, Food Trends and Innovations |
| HM 702 | Food and Beverage Service Operations VI | Core Theory | 4 | Event Management and Banqueting, Bar Management, Revenue Management in F&B, Customer Relationship Management, Franchising in F&B |
| HM 703 | Front Office Operations VI | Core Theory | 4 | Front Office Leadership, Strategic Planning, Crisis Management, Data Analytics in Front Office, Sustainable Practices |
| HM 704 | Accommodation Operations VI (Housekeeping) | Core Theory | 4 | Leadership in Housekeeping, Quality Assurance, Budgeting and Financial Management, Outsourcing and Contracts, Risk Management |
| HM 705 | Food Production Management | Discipline Specific Elective | 3 | Kitchen Operations Management, Food Safety Management Systems, Supply Chain Management in F&B, Technology in Kitchens, Productivity and Efficiency |
| HM 706 | Tourism and Allied Services | Discipline Specific Elective | 3 | Tour Operations, Travel Agency Management, Airline Operations, Cruise Line Management, MICE Tourism |
| HM 707 | Quality Service Standards | Skill Enhancement Course | 3 | Quality Management Systems, Customer Service Excellence, Service Recovery, Benchmarking, Service Audit |
| HM 708 | Leadership Development | Skill Enhancement Course | 2 | Leadership Theories, Team Building, Decision Making, Conflict Resolution, Ethical Leadership |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM 801 | Food Production Operations VII | Core Theory | 4 | Entrepreneurship in Food Industry, Restaurant Concept Development, Sustainability in Food Production, Food and Beverage Innovation, Global Culinary Trends |
| HM 802 | Food and Beverage Service Operations VII | Core Theory | 4 | Restaurant Entrepreneurship, F&B Strategic Planning, International F&B Trends, Supply Chain Logistics, Franchise Operations |
| HM 803 | Front Office Operations VII | Core Theory | 4 | Asset Management, Strategic Pricing, Global Distribution Systems, Digital Marketing Integration, Future of Front Office |
| HM 804 | Accommodation Operations VII (Housekeeping) | Core Theory | 4 | Advanced Technology in Housekeeping, Brand Standards and Quality, Renovation and Refurbishment, International Housekeeping Standards, Employee Engagement and Motivation |
| HM 805 | Research Methodology and Project | Discipline Specific Elective | 3 | Research Design, Data Collection Methods, Statistical Analysis, Report Writing, Project Proposal Development |
| HM 806 | Principles of Management | Discipline Specific Elective | 3 | Management Theories, Organizational Behavior, Strategic Management, Decision Making, Change Management |
| HM 807 | Management Information Systems | Skill Enhancement Course | 3 | Information Systems Concepts, Data Management, Decision Support Systems, E-business and E-commerce, Security and Ethics in MIS |
| HM 808 | Project Work | Project | 2 | Problem Identification, Literature Review, Methodology Design, Data Analysis, Report Writing and Presentation |
