The Bachelor of Hotel Management (BHM) at Liberty College provides students with sound conceptual knowledge, skills, and attitude required for various areas of hospitality management. The program aims at developing students’ intellectual ability, executive personality, and managerial skills through an ppropriate blending of business and general education with courses related but not limited to hospitality. The program is delivered in the experimental design blending practical sessions and theory learning at 70-30 ratio upon their significance to enhance student’s competence on managing business functions especially in hospitality industry.
The program as well prepares entrepreneurs who can initiate small scale hotels and/or restaurant business.
BHM is a four-year program comprising of eight semesters of six months each. The first four semesters are full of theory as well as practical. Students will have to do internship in seventh and eighth semesters.
BHM in total is of 120 credit hours course. Besides, our BHM Students at Liberty College are engaged on a repertoire of hands-on-learning activities for first-hand knowledge of industry particularly in food production, confectionary, food & beverage service, front office, accommodation operations and room division etc. Taking into considerations the changing trends and competitions, Liberty College offers value- added programs, a mentoring and coaching system and a well-established industry-academic interaction that is in place to fuel the rise academically. On completion of all the requirements of the four-year study, BHM graduates are eligible to the following but not limited jobs:
• supervisory/managerial positions in hotels and catering industry with adequate background of
management functions;
• managing greater economy and success of hospitality business operations;
• work at the set standards for quality assurance for hospitality services offered to customers;
• greater initiatives and self confidence in handling operations; and
• become a successful entrepreneur in a small/ medium size hospitality enterprise.
"Embark on an exciting journey with our BHM program! Experience a skillful and in-demand course that opens doors to a hospitality world. Join us to master the art of hospitality, making your career journey both fulfilling and lucrative. Your future in the industry begins here."
"Liberty College: Where skills thrive through clubs and business venture. Join diverse communities that foster continuous learning, unlearning, and relearning. Network, build personal bonds, and sharpen skills. Shape yourself into a dynamic, marketable professional with holistic growth opportunities that go beyond the classroom."
"Experience education beyond a degree at Liberty College. We cultivate skills, offer practical platforms, and build networks that align with 21st-century market needs. Graduate with expertise, connections, and a supportive college family, ensuring success in both career and life's endeavors."
"Ascend your career's peak with Liberty College. Our comprehensive programs and resources propel you towards success. Gain the skills and knowledge needed to reach the pinnacle of your professional journey."
| Course Code | Course Description | Credit Hour |
|---|---|---|
| THS 161 | Fundamentals of Tourism and Hospitality | 3 |
| FNB 171 | Food Production & Patisserie I (Theory) | 3 |
| FNB 191 | Food Production & Patisserie I (Practical) | 1.5 |
| FNB 172 | Food and Beverage Service I (Theory) | 3 |
| FNB 192 | Food and Beverage Service I (Practical) | 1.5 |
| RDM 181 | Accommodation Operations I (Theory) | 3 |
| RDM 191 | Accommodation Operations I (Practical) | 1.5 |
| ENG 101 | English I | 3 |
| MGT 111 | Principles of Management | 3 |
| Course Code | Course Description | Credit Hour |
|---|---|---|
| FNB 174 | Food Production & Patisserie II (Theory) | 3 |
| FNB 194 | Food Production & Patisserie II (Practical) | 1.5 |
| FNB 175 | Food and Beverage Service II (Theory) | 3 |
| FNB 195 | Food and Beverage Service II (Practical) | 1.5 |
| RDM 183 | Accommodation Operations II (Theory) | 3 |
| RDM 193 | Accommodation Operations II (Practical) | 1.5 |
| MTH 105 | Business Mathematics | 3 |
| ENG 102 | English II | 3 |
| FHN 191 | Food Hygiene & Nutrition | 3 |
| Course Code | Course Description | Credit Hour |
|---|---|---|
| FNB 271 | Food Production & Patisserie III (Theory) | 3 |
| FNB 291 | Food Production & Patisserie III (Practical) | 1.5 |
| FNB 272 | Food and Beverage Service III (Theory) | 3 |
| FNB 292 | Food and Beverage Service III (Practical) | 1.5 |
| RDM 281 | Room Division Management I (Theory) | 3 |
| RDM 291 | Room Division Management I (Practical) | 1.5 |
| ACC 125 | Hospitality Accounting I | 3 |
| MIS 201 | Introduction to Management Information System | 3 |
| SOC 101 | Fundamentals of Sociology | 3 |
| Course Code | Course Description | Credit Hour |
|---|---|---|
| FNB 274 | Food Production & Patisserie IV (Theory) | 3 |
| FNB 294 | Food Production & Patisserie IV (Practical) | 1.5 |
| FNB 275 | Food and Beverage Service IV (Theory) | 3 |
| FNB 295 | Food and Beverage Service IV (Practical) | 1.5 |
| RDM 283 | Room Division Management II (Theory) | 3 |
| RDM 293 | Room Division Management II (Practical) | 1.5 |
| ACC 126 | Hospitality Accounting II | 3 |
| PSY 101 | General Psychology | 3 |
| ENG 204 | Business Communication for Hotel Industry | 3 |
| Course Code | Course Description | Credit Hour |
|---|---|---|
| HRM 153 | Hospitality Human Resource Management | 3 |
| STT 105 | Fundamentals of Statistics | 3 |
| RCH 311 | Business Research Methods | 3 |
| FIN 133 | Fundamentals of Financial Management | 3 |
| MKT 143 | Hospitality Marketing | 3 |
| Specialization 1 (Choose One) | ||
| FNB 371 | Advanced Food & Beverage Management | 3 |
| RDM 381 | Advance Accommodation Operations Management | 3 |
| Course Code | Course Description | Credit Hour |
|---|---|---|
| MGT 312 | Fundamentals of Entrepreneurship | 3 |
| MGT 216 | Tourism Business Environment | 3 |
| ECO 105 | Tourism Economics | 3 |
| MGT 412 | Strategic Management | 3 |
| PRJ 494 | Project Work | 3 |
| Specialization 2 (Choose One) | ||
| FNB 372 | Advance Food Production Management | 3 |
| RDM 382 | Advance Room Division Management | 3 |
| Course Code | Course Description | Credit Hour |
|---|---|---|
| INT 396 | Internship | 6 |
| Course Code | Course Description | Credit Hour |
|---|---|---|
| INT 397 | Internship | 6 |
The Bachelor of Hotel Management (BHM) program opens up a world of exciting career opportunities for graduates in the hospitality industry. With a comprehensive understanding of hotel and tourism management, BHM graduates are well-equipped to thrive in various roles within the hospitality sector. Many find success in hotel management, overseeing day-to-day operations, guest services, and staff management in hotels and resorts. Others pursue careers in event management, planning and organizing conferences, weddings, and other special events. With a focus on food and beverage management, graduates can excel as restaurant managers or foodservice directors, ensuring excellent dining experiences for patrons. BHM graduates are also in high demand in the tourism sector, working as travel consultants, tour operators, or destination marketing specialists, promoting and facilitating travel experiences. Some graduates venture into entrepreneurship, establishing their own hospitality ventures. With their expertise in customer service, marketing, and operations, BHM graduates are not only poised to have successful careers but also to contribute significantly to the growth and development of the dynamic and ever-expanding hospitality industry.
Our college provides comprehensive education and hands-on training for a successful career in the hospitality and management industries.
