Hotel Housekeeping

This subject teaches the fundamentals of housekeeping and its importance.

Food Safety and Hygiene

Here, students will study the significance of cleanliness and food safety and the ways of ensuring these standards.

Front Office Operations

Front desk operations are a crucial component of the hotel business, and students will study them in this subject.

Nutrition and Food Science

Students will learn about the link between Food Science and nutrition and the importance of nutritional factors.

Hotel Accountancy

Hotel Accountancy is a subject that teaches about a continuous flow of data and communication between departments, suppliers, revenue streams, and properties in several geographical regions, each with its own set of rules and tax codes.

Food and Beverage Manufacturing

Food and Beverage is a technical subject that prepares food plans and meals for restaurants, hotels, canteens, banquets and gatherings, and any other facility that provides food to a large number of people.

Travel and Tourism Management

Tourism & Travel Management subject focuses on the analysis and research of the tourism sector. The subject primarily covers the history and basics of travel and tourism management, aviation management, business statistics, and the tourist industry regulatory environment.

Business Law and Ethics

Business ethics is the study of rules for ethically correct and wrong business behaviour. The law specifies some of the behaviour, but “legal” and “ethical” are not always synonymous. Business ethics strengthens the law by defining permissible practices outside of government supervision.

Food Production

Food production requires mastering many areas of food production such as preparation procedures, cooking methods, kitchen management, food cost control, and so on.

Entrepreneurship Development

Students master the basic concepts of establishing a company, avoiding common errors, proposing ideas more successfully, verifying your product, and building a sound business model by studying entrepreneurship and innovation development.

Hospitality Facility Planning

Hospitality Facility Planning uses technology to build an efficient hotel that can meet the needs of both the hotel and the guests. It is the subject that combines creative thought with technical support to make layout design user friendly and management more practical.

Hospitality Information Systems

The subject of hospitality information systems is the study of a group of components that work together to give information assistance in the administration and management.

Semester I

Core

Front office Operations

An overview of tourism, hospitality industry, and hotels is given in this subject. It also covers the organisational structure of hotels, front office organisation, and other important topics.

Semester I

Core

Hotel Housekeeping I

It gives a brief account of the layout and organisation structure of the housekeeping department. It also explains staffing, planning, cleaning services, and other essential concepts related to housekeeping.

Semester I

Core

Basic Food and Beverage Service

It gives an introduction to the food and beverage industry and talks about equipment, service areas, menus, and other related topics.

Semester I

Elective

Food Microbiology and Nutrition

An introduction to microbiology, classification of microbes, food production on the basis of microbiology, contamination of cereals and cereal-based products, etc. are discussed in this subject.

Semester I

Elective

Communication and Soft Skills

An overview of grammar skills, letter writing, resume writing, office management, presentation, etc. are included in it.

Semester II

Core

Hotel Housekeeping II

It covers housekeeping supervision, tailor, uniform, and linen room, cleaning procedure and schedules, flood operations, and other relevant topics.

Semester II

Elective

Fundamentals of Tourism and Tourism Products

It covers the meaning and positives and negatives of tourism. Also, the important topics related to domestic and international tourism are included in this subject.

Semester II

Core

Food and Beverage Service Operation – I

It covers topics related to room service, alcoholic beverages, fermented and brewed beverages, and table cheeses.

Semester II

Core

Food and Beverage Production – I

An introduction to basic Indian spices, gravy, food commodities, cuisines, and vegetarian and non-vegetarian dishes is given here.

Semester II

Elective

Hotel Engineering

It gives an overview of the hotel maintenance management and engineering department. Concepts related to fuel, electricity, and water management are also covered in it.

Semester II

Core

Basics of Computers

It gives an introduction to the computer system, DBMS, word processing, spreadsheets, and internet to the students.

Semester II

Elective

Environmental Studies

An introduction to environmental studies and ecosystem, natural resources and its management, environmental pollution and management, environmental issues, etc. is given in this subject.

Semester III

Core

Advanced Front Office Operations – I

The concepts like guest registration cycle, front office marketing and sales, front office accounting, night audit, etc. are included in it.

Semester III

Core

Hotel Housekeeping Operations III

It covers concepts like room interiors, interior decoration, soft furnishings, bed and beddings, flower arrangement, pest control and waste disposal, etc.

Semester III

Core

Food and Beverage Service Operations II

An introduction to non-alcoholic beverages, spirits and their types, liqueurs types, bar and cocktails, tobacco, etc. is given through this subject.

Semester III

Core

Food and Beverage Production II

Menu planning, basic bakery and confectionary, Indian regional cuisine, basic culinary terms, etc. are included in it.

Semester III

Elective

Hospitality French

This subject teaches the students to complete comprehension, translation, conversation, role play, and case studies in French.

Semester III

Elective

Hospitality Sales and Marketing

It introduces topics like hospitality sales and marketing, marketing plans in the hotel industry, sales techniques, advertising, etc.

Semester IV

Internship

Industrial Exposure Training

It gives exposure to the students regarding front office, housekeeping, food and beverage service and production, etc.

Semester V

Core

Front Office Management – I

The details related to evaluating and planning front office operations, room availability and forecasting, yield management, reservation sales management, human resource management, etc. are given to the students through this subject.

Semester V

Core

Advanced Accommodation Operations – I

The details regarding floor and wall coverings, carpets, furniture, laundry services, etc. are included in it.

Semester V

Core

Advanced Food and Beverage Service Operations

The concepts related to restaurant planning, GueRidon Service, catering operations, function catering and buffet, etc. are described in it.

Semester V

Core

Advanced Food and Beverage Production – I

The information related to old cuts and sauces, international cuisines, advanced bakery preparations, etc. is included in this subject.

Semester V

Elective

Principles of Management

An overview of hotel management and its evolution and details regarding hotel administration and organisation are included in it.

Semester V

Elective

Hotel Accountancy

It covers the basics terms of accounting and concepts related to accounting statements, partnership, and account posting machines.

Semester VI

Core

Front Office Management II

Revenue management, evaluating front office operations, measuring performance of the hotel, guest service, property management, etc. are the concepts covered by this subject.

Semester VI

Core

Advanced Accommodation Operations – II

Special provisions for handicapped guests, controlling budget and expenses, energy and water conservation, and management of the housekeeping department are the key topics that are covered by this subject.

Semester VI

Elective

Food and Beverage Controls

An overview of F&B control, controlling frauds and budget, controlling inventory, menu management, etc. is provided in it.

Semester VI

Core

Advanced Food and Beverage Production II

The concepts related to outdoor catering, sausages, salami, preparing banquets, convenience food, advanced cooking methods, etc. are described in it.

Semester VI

Elective

Hotel Law

An introduction to hotel laws, labour laws, guest relationship, food legislation and liquor licences, etc. are provided in it.

Semester VI

Elective

Travel Agencies and Tour Operations

The information regarding foreign exchange, travel agencies, travel regulations, and formalities, tour operators, etc. is provided in it.

BHM in Culinary Arts

• Food & Beverage Matching

• Culinary Arts and Concepts

• International Baking

• Food and Beverage Service

The BHM in Culinary Arts is a three-year undergraduate programme aimed at training skilled professionals in the hospitality industry.

BHM in Travel and Tourism Management

• Tourism Marketing

• HR Management

• Public Relations

• Tourism Policy and Law

Travel and tourism management is essentially concerned with the care of visitors, hospitality management, travel management, tour management, and so on. Accommodation, transit options, tour programmes, and overall stay in India may be managed by travel and tourism management specialists.

Bachelor of Science in Hotel Management

• Food Safety & Quality

• Food Science

• Accountancy

• Food & Beverage Controls

• Food Production Operations

• Accommodation Management

The Bachelor of Science in Hotel Management programme prepares students for roles in management in hotels, resorts, restaurants, and other hospitality operations.

Bachelor of Hotel Management and Catering Technology (BHMCT)

• Food Science & Nutrition

• Housekeeping Operations

• Hotel Accounting

• Hospitality Marketing

• Food Safety

Bachelor of Hotel Management and Catering Technology (BHMCT) is a hospitality and travel-related undergraduate degree programme. BHMCT is a four-year programme that prepares students to fulfil jobs in the hospitality industry by providing them with intellectual and leadership abilities.

Hotel Housekeeping

The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets

Micah Solomon

This book will provide you with valuable insight into what some of the most successful hotel managers are doing that you may not have attempted or considered in your own approach.

Fundamentals of Tourism and Tourism Products

Tourism Today

Ratandeep Singh

This book gives insights regarding how tourism has evolved over the years.

Hotel Engineering

Textbook of Hotel Maintenance

K. C. Goyal and N. C. Goyal

This book covers topics related to sanitary systems, water management, energy management, and other management systems that are to be maintained in a hotel.

Hotel Housekeeping Services

Be Our Guest: Perfecting the Art of Customer Service

Theodore Kinni

This book provides insight into Disney’s approach to customer service, which emphasises “exceeding expectations” rather than just meeting them. Be Our Guest explains how to go above and beyond, and the effect it may have on your business.

Hotel Engineering

Without Reservations: How a Family Root Beer Stand Grew into a Global Hotel Company

J.W Bill Marriott, Jr

This book offers a particular illustration of how a company might expand from a modest start-up to a worldwide industry leader. It’s a typical all-American success tale that lays out the path to success in the hotel business, complete with insider advice and information.

Hotel Housekeeping Operations

Exceptional Service, Exceptional Profit: The Secrets of Building a Five-Star Customer Service Organisation

Leonardo Inghilleri

It focuses on anticipatory customer service, including case studies from the Ritz-Carlton and the technology firm Oasis to help you grasp what the big dogs do.

Hotel Operations Management

Check-In Check-Out: Managing Hotel Operations

Gary K Vallen

It’s critical to learn best practices in all facets of hotel company operations, and this book has it all. From guest experience to record-keeping, you’ll discover a wealth of information on how to maintain your hotel’s success.

Basics of Computers

Mastering Microsoft Office

Lonnie. B. Moseley

The students who want to work in the hotel administration and want to grasp MS Word, Excel, PowerPoint, and other MS Office tools can refer to this book.

Hospitality Sales and Marketing

Marketing Management

Philip Kotler

It refers to different marketing principles that can be applied in the hotel management studies.

Principles of Management

Business Organisation

Sherlekar

This book covers the hotel organisation structure and how to manage the business aspect of hotels.

National Level

NCHMCT JEE

Both UG and PG

colleges accepting AIMA UGAT

Only UG

State-level

UPCET

Only UG

MAH HM CET

Both UG and PG

WBJEE HOM

Only UG

AIHMCT WAT

Only UG

University Level

PUTHAT

Only UG

CUET

Only UG

IPU CET BHMCT

Only UG

Hotel run exams

IHM Aurangabad Entrance Exam 

Only UG

1

IHM Pusa

2

Indian School of Hospitality

3

AIHMCT Bangalore

4

IHM Bangalore

5

Christ University, Bangalore

6

D.Y. Patil University, Mumbai

7

AIMS Institutes

8

IHM Lucknow

9

SRM Institute of Hotel Management

10

Jaipur National University