BHM

Bachelor Of Hotel Management (BHM)

Program Overview

The Bachelor of Hotel Management (BHM) provides students with sound conceptual knowledge, skills, and attitude required for the various areas of business and hospitality management. The BHM program aims at developing students’ intellectual ability, executive personality and managerial skills through an appropriate blending of business and general education with courses related to hospitality management. 

The Bachelor of Hotel Management (BHM) provides students with sound conceptual knowledge, skills, and attitude required for the various areas of business and hospitality management. The BHM program aims at developing students’ intellectual ability, executive personality and managerial skills through an appropriate blending of business and general education with courses related to hospitality management. The program is targeted at building leadership qualities required for managing business functions especially of hospitality industry. The program also aims to produce entrepreneurs who can initiate small scale hotel and restaurant business.

Bachelor of Hotel Management 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 138 credit hours course.

The program is targeted at building leadership qualities required for managing business functions especially of hospitality industry. The program also aims to produce entrepreneurs who can initiate small scale hotel and restaurant business.Bachelor of Hotel Management 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 138 credit hours course.

Career Aspects - BBA Program

Students experience with firsthand knowledge of industry standards and roles especially in food production, confectionary, food & beverage service, front office, accommodation operations and room division etc. Taking into considerations the changing trends and competition, 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. After completion of all the requirements of the four year study program, graduates will be able to:
  • Occupy supervisory/managerial positions in the hotel and catering industry with adequate background of management functions.
  • Acquire technical and social knowledge and skills required for professional handling of hotel and catering operations.
  • Apply management skills for greater economy and success of business operations.
  • Set standards for quality assurance of the services offered to customers.
  • Develop positive attitude towards the trade with greater initiative and self confidence in handling the operations; and become a successful entrepreneur in a small/medium size enterprise.
Download Prospectus(click here)

Sem 1

  • Fundamentals of Tourism and Hospitality
  • Food Production and Patisserie I (Theory)
  • Food Production and Patisserie I (Practical)
  • Food and Beverage Service I (Theory)
  • Food and Beverage Service I (Practical)
  • Accommodation Operations I(Theory)
  • Accommodation Operations I(Practical)
  • English I
Sem 2
  • Food Production and Patisserie II (Theory)
  • Food Production and Patisserie II (Practical) (Theory)
  • Food and Beverage Service II (Theory)
  • Food and Beverage Service II (Practical)
  • Accommodation Operations II(Theory)
  • Accommodation Operations II(Practical)
  • Principle of Management
  • English II
Sem 3
  • Food Production and Patisserie III (Theory)
  • Food Production and Patisserie III (Practical) (Theory)
  • Food and Beverage Service III (Theory)
  • Food and Beverage Service III (Practical)
  • Room Division Management I (Theory)
  • Room Division Management I (Practical)
  • Food Hygiene and Nutrition
  • Basic Mathematics
Sem 4
  • Food Production and Patisserie IV (Theory)
  • Food Production and Patisserie IV (Practical) (Theory)
  • Food and Beverage Service IV (Theory)
  • Food and Beverage Service IV (Practical)
  • Room Division Management II (Theory)
  • Room Division Management II (Practical)
  • Hospitality Accounting I
  • Introduction to Management Information System

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