BHM Subjects and Syllabus 2024

Kripal Thapa

The Hotel Management syllabus is designed to introduce important aspects of hospitality, hotel management, and the leisure industry. The hotel management subjects are covered in three years under six semesters.

Due to the popularity of the BHM courses, the job scope for graduates ranges from the private to the public sectors in the hospitality field. They can work as Hotel Executives, Managers, Butlers, Front Office Receptionists, and Housekeeping Supervisors.

Table of Contents

Semester Wise BHM Syllabus
BHM Subjects
- BHM Subjects In Detail
BHM Reference Books

Semester Wise BHM Syllabus

The hotel management syllabus focuses on studying skills and standards in the operational areas of the front office, food production, food and beverage service, and housekeeping. The following tables list the hotel management subjects per semester:

First Year BHM Syllabus

In the table below are hotel management subjects for 1st year:

Semester I	Semester II
Food & Beverage Production	Food & Beverage Production II
Food & Beverage Service	Food & Beverage Service II
Front Office Operations	Front Office Operations II
Housekeeping	Housekeeping II
Foreign Language/MIL	Computer Applications

BHM Practicals 1st Year

In the list given below are practials offered in BHM subjects 1st year:

Food & Beverage Production Lab
Food & Beverage Service Lab
Front Office Operations Lab
Housekeeping Lab

Second Year BHM Syllabus

In the table below are hotel management syllabus for 2nd year:

Semester III	Semester IV
Food & Beverage Production III	Food & Beverage Production IV
Food & Beverage Service III	Food & Beverage Service IV
Front Office Operations III	Front Office Operations IV
Basic Hotel Accounting	Entrepreneurship Development
Business Communication	Human Resource Management

BHM Practicals 2nd Year

In the list given below are practials offered in hotel management subjects in 2nd year:

Food & Beverage Production- Quantity Kitchen Lab
Food & Beverage Service Lab
Front Office Operations Lab
Housekeeping Lab

Third Year BHM Syllabus

In the table below are hotel management syllabus for 3rd year:

Semester V	Semester VI
Advanced Food Production Operations I	Advanced Food Production Operations II
Advanced Food Services & Management I	Advanced Food Services & Management II
Hotel Financial Accounting	Hotel Marketing & Sales
Research Methodology	Industrial Training
Financial Management	Presentation/Projects

BHM Practicals 3rd Year

In the list given below are practials offered in hotel management subjects in 3rd year:

Advanced Food Production Operations Lab
Advanced Food & Beverage Service Lab
Front Office Operations Lab
Accommodation Management Lab

BHM Subjects

In Hotel Management subjects, many topics are covered, such as food, beverage, housekeeping, accommodation, kitchen quality, maintenance, etc. The Hotel Management course subjects are divided into three categories: core, elective, and practical subjects, which are given below:

BHM Core Subjects

The core subjects offered as BHM course subjects are listed below:

Food Production
Food and Beverage Service
Accommodation Operations
House Keeping
Hotel Engineering
Hotel Accountancy
Facility Planning
Financial Management
Business Communication

BHM Elective Subjects

BHM Subjects have electives that are either discipline-based or skill-based course, which is listed below:

Constitution of India & Human Rights
Environment & Public Health
Business Communication
Marketing
HR Management
Life Skills
Yoga & Health Management

BHM Practical Subjects

The hotel management course subjects have a list of practicals, which are given below:

Food & Beverage Production Lab
Food & Beverage Service Lab
Front Office Operations Lab
Housekeeping Lab
Advanced Food Production Operations Lab
Advanced Food & Beverage Service Lab

BHM Subjects In Detail

The Hotel Management subjects have a range of topics which are given in the table below:

BHM Subjects	Topics
Food & Beverage Production	Professional Standards and Ethics for food handlers, Food Commodities, Cooking Fuels and Kitchen Equipment, Methods of Cooking.
Food & Beverage Service	F & B Industry, Attributes of F & B service personnel, F & B service organisation, service outlets, service equipment.
Front Office	Introduction to Tourism, Hospitality and Hotel Industry, Hote Organisation, Front Office Product, Guest Cycle, Bell Desk Operations.
House Keeping	House Keeping Department, Guest Room, Control Room, Linen, Uniform, Tailor Room, Eco- Friendly Concepts.
Hygiene and Sanitation	Introduction to Hygiene and Sanitation, Contamination and Spoilage, Purchasing, Receiving and Storage of Foods.

BHM Course Structure

The hotel management course syllabus is largely the same in all Indian colleges. Core papers, practicals, electives, workshops, industry training, internships, and presentations or project work at the end make up the structure. The course structure is outlined below:

VI Semesters
Core Subjects
Electives
Internships
Practical Workshops

BHM Teaching Methodology and Techniques

The syllabus of hotel management employs varied teaching techniques since the course is based on training and theories. Students have an opportunity to participate in internships, as it allows them to work in a real-life setting. Listed below are the teaching methodology in BHM course:

Traditional Classroom-Based Teaching
Action Based Learning
Seminars
Internships

BHM Projects

Students enrolled in a BHM course must complete research projects. The course content is deeper and more in-depth thanks to these efforts. The students chose the following topics for their BHM research projects: