Administrative Management College Bangalore
- College
- Co - Education
- ESTD 1987
- Arts, Science & Commerce
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Bachelor of Hotel Management (BHM)
Course
Bachelor of Hotel management or simply BHM is an undergraduate course which teaches students the various fundamentals of hotel management and catering technology. The Administrative Management College of Hotel Management is a leading pioneer College, established in the year 1993. The aim of the Department of Hotel Management to focuses on conceptual, analytical communicative with general awareness skills to meet the needs of the changing and challenging global business scenario.
Duration
The course of study for the BHM degree shall extend over a period of four academic years, each academic year comprising of two semesters, and excluding the duration of the examinations, each semester comprising sixteen weeks of class work. The candidate shall complete his/her BHM degree within seven years from the date of admission to the first semester of the course.
Eligibility
Students who have completed two – year pre-university (class XII or 10 + 2) course of Karnataka state or equivalent there to, are eligible to seek admission to the BHM degree course.
Industrial Exposure
- The course being professional the students are required to undergo industrial exposure in the 5th semester of the programme.
- 5th semester training is to introduce the students to the operational aspects of a star hotel (3 star and above) and he/she is preferably exposed to the four core departments of the hotel.
- The duration of the training is for 100 days in the 5th semester.
Medium of Instructions
The medium of instructions and examination shall be in English.
Subjects of Study
A candidate for the BHM degree course shall seek to study the subjects stated in the course matrix.
Attendance
- For the purpose of calculating attendance, each semester shall be taken as a unit
- A student shall be considered to have satisfied the requirements of attendance for the semester, if he/she has attended in aggregate 75% of the number of working periods in each of the subjects.
- A student who fails to complete the course in the manner stated above shall not be permitted to take the university examinations.
Scheme of Examination
There shall be a university examination at the end of each semester. The maximum marks for the university examination in each theory paper shall be 70. Practical exams are out of 50. Internal Marks shall be awarded as per the course matrix of BHM, approved by the Bangalore University.
Criteria for awarding Internal Marks
| CRITERIA | WEIGHTAGE | PARAMETERS | |
| Attendance - | 10 Marks | Upto 75% | No Marks |
| 75.1 - 80% | 2 Marks | ||
| 80.1 - 85% | 4 Marks | ||
| 85.1 - 90% | 6 Marks | ||
| 90.1 - 95% | 8 Marks | ||
| 95.1% and above | 10 Marks | ||
| Class Tests - | 10 Marks | ||
| Assignments/Reports - | 10 Marks | ||
Appearance for the Examination
- A candidate shall apply for all the papers in each examination when he/she appears for the first time. A candidate shall be considered to have appeared for the examination only if he/she has submitted the prescribed application for the examination along with the required fees to the university.
- A candidate who is permitted to seek admission to the particular degree course on transfer from any other university should study and pass the subjects which are prescribed by the university. Such candidates shall not how ever be eligible for the award of overall ranks.
Minimum for a pass
Candidates who have obtained at least 35% of marks each on theory and practical and in aggregate of 40 % shall be eligible for a pass in that subject. Practical exams are out of 50 and passing marks is 18. For the project and electives 35 % of marks to be scored in each category mentioned in the course matrix (Project Report, Internal, Viva, Log book etc.)
Conditions to keep terms
- A candidate must pass all papers/subjects offered by the BHM course in Semesters 1 and 2 AND a minimum 50% papers/subjects offered by the BHM course in Semesters 3 and 4 (excluding Part III) to qualify for promotion to Semester 7. Theory and Practical papers will be considered as independent papers/subjects for this purpose.
- Such of those candidates who have failed /remained absent /for one or more papers henceforth called as “Repeaters”, shall appear for exam in such papers during the successive examinations.
- Examination for odd/even semester shall be conducted respectively at the end of odd/even semester (odd with odd & even with even)
- The candidate shall take the examination as per the syllabus offered to him/her at the time of joining the course.
- A candidate has declared pass in theory paper but failed in Practicum or vice versa should re appear either theory or practical which ever had failed.
Syllabus
| FIRST SEMESTER | |||||||||
| Subjects | Final Examination | Total | Exam Time Duration | Teaching Hrs/Wk | Credits | ||||
| TH/PR | Internal | Theory | Practical | Theory | Practical | ||||
| Part - I | |||||||||
| 1.1 | Optional Languages* | 70 | 30 | 100 | 3 | 3 | 2 | ||
| Part - II | |||||||||
| 1.2(T) | Food & Beverage Production - I | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 1.2(P) | Food & Beverage Production - I Practical | 35 | 15 | 50 | 4 | 4 | 3 | ||
| 1.3(T) | Food & Beverage Service - I | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 1.3(P) | Food & Beverage Service - I Practical | 35 | 15 | 50 | 4 | 4 | 3 | ||
| 1.4(T) | Front Office - I | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 1.4(P) | Front Office - I Practical | 35 | 15 | 50 | 3 | 2 | 1 | ||
| 1.5(T) | Housekeeping - I | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 1.5(P) | Housekeeping - I Practical | 35 | 15 | 50 | 3 | 2 | 1 | ||
| 1.6 | Hospitality Communication - I | 70 | 30 | 100 | 3 | 3 | 2 | ||
| Part - III | |||||||||
| FC | Constitution of India & Human Rights | 70 | 30 | 100 | 3 | 3 | 2 | ||
| CC & EC | 50 | 50 | 1 | ||||||
| Total Marks | 630 | 320 | 950 | 21 | 14 | 21 | 12 | 23 | |
| *Kannada/ Sanskrit/ Addl: Eng/ Malayalam, etc **T = Theory, P = Practical | |||||||||
| SECOND SEMESTER | |||||||||
| Subjects | Final Examination | Total | Exam Time Duration |
Teaching Hrs/Wk |
Credits | ||||
| Part - I | TH/PR | Internal | Theory | Practical | Theory | Practical | |||
| 2.1 | Optional Languages* | 70 | 30 | 100 | 3 | 3 | 2 | ||
| Part - II | |||||||||
| 2.2(T) | Food & Beverage Production - II | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 2.2(P) | Food & Beverage Production - II Practical | 35 | 15 | 50 | 4 | 4 | 3 | ||
| 2.3(T) | Food & Beverage Service - II | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 2.3(P) | Food & Beverage Service - II Practical | 35 | 15 | 50 | 4 | 4 | 3 | ||
| 2.4 | Hygiene & Food Safety | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 2.5 | Travel & Tourism Management | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 2.6 | Hospitality Communication - II | 70 | 30 | 100 | 3 | 3 | 2 | ||
| Part - III | |||||||||
| CC & EC | 50 | 50 | 1 | ||||||
| FC | Environment & Public Health | 70 | 30 | 100 | 3 | 3 | 2 | ||
| Total Marks | 560 | 290 | 850 | 21 | 8 | 21 | 8 | 21 | |
| *Kannada/ Sanskrit/ Addl: Eng/ Malayalam, etc **T = Theory, P = Practical | |||||||||
| THIRD SEMESTER | |||||||||
| Subjects | Final Examination | Total | Exam Time Duration |
Teaching Hrs/Wk |
Credits | ||||
| Part - I | TH/PR | Internal | Theory | Practical | Theory | Practical | |||
| 3.1 | Optional Languages* | 70 | 30 | 100 | 3 | 3 | 2 | ||
| Part - II | |||||||||
| 3.2(T) | Food & Beverage Production - III | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 3.2(P) | Food & Beverage Production - III Practical | 35 | 15 | 50 | 4 | 4 | 3 | ||
| 3.3(T) | Food & Beverage Service - III | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 3.3(P) | Food & Beverage Service - III Practical | 35 | 15 | 50 | 4 | 4 | 3 | ||
| 3.4(T) | Front Office - II | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 3.4(P) | Front Office - II Practical | 35 | 15 | 50 | 3 | 2 | 1 | ||
| 3.5(T) | Housekeeping - II | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 3.5(P) | Housekeeping - II Practical | 35 | 15 | 50 | 3 | 2 | 1 | ||
| Part - III | |||||||||
| CC & EC | 50 | 50 | 1 | ||||||
| FC | Fundamentals of Computers | 70 | 30 | 100 | 3 | 3 | 2 | ||
| Total Marks | 560 | 290 | 850 | 18 | 14 | 18 | 12 | 21 | |
| *Kannada/ Sanskrit/ Addl: Eng/ Malayalam, etc **T = Theory, P = Practical | |||||||||
| FOURTH SEMESTER | |||||||||
| Subjects | Final Examination | Total | Exam Time Duration | Teaching Hrs/Wk | Credits | ||||
| Part - I | TH/PR | Internal | Theory | Practical | Theory | Practical | |||
| 4.1 | Optional Languages* | 70 | 30 | 100 | 3 | 3 | 2 | ||
| Part - II | |||||||||
| 4.2(T) | Food & Beverage Production - IV | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 4.2(P) | Food & Beverage Production - IV Practical | 35 | 15 | 50 | 4 | 4 | 3 | ||
| 4.3(T) | Food & Beverage Service - IV | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 4.3(P) | Food & Beverage Service - IV Practical | 35 | 15 | 50 | 4 | 4 | 3 | ||
| 4.4(T) | Front Office - III | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 4.4(P) | Front Office - III Practical | 35 | 15 | 50 | 3 | 2 | 1 | ||
| 4.5(T) | Housekeeping - III | 70 | 30 | 100 | 3 | 3 | 2 | ||
| 4.5(P) | Housekeeping - III Practical | 35 | 15 | 50 | 3 | 2 | 1 | ||
| Part - III | |||||||||
| CC & EC | 50 | 50 | 1 | ||||||
| SDC | Life Skills & Personality Development | 70 | 30 | 100 | 3 | 3 | 2 | ||
| Total Marks | 560 | 290 | 850 | 18 | 14 | 18 | 12 | 21 | |
| *Kannada/ Sanskrit/ Addl: Eng/ Malayalam, etc **T = Theory, P = Practical | |||||||||
| FIFTH SEMESTER | |||||||
| Subjects | |||||||
| 5.0 | Industrial Practicum | Log Book (Internal) |
Viva | Project Report | Total | Credits | |
| Project Report on Operational Aspects of Star Hotels | 200 | 100 | 400 | 700 | 100 days within the current Semester. | 24 | |
| Total Marks | 200 | 100 | 400 | 700 | 24 | ||
| SIXTH SEMESTER | |||||||||
| Subjects | Final Examination | Total | Exam Time Duration |
Teaching Hrs/Wk |
Credits | ||||
| Part - II | TH/PR | Internal | Theory | Practical Theory |
Practical | ||||
| 6.1(T) | Food & Beverage Service Management | 70 | 30 | 100 | 3 | 3 | 3 | ||
| 6.1(P) | Food & Beverage Service Management Practical | 35 | 15 | 50 | 4 | 4 | 4 | ||
| 6.2 | Hotel Financial Accounting | 70 | 30 | 100 | 3 | 3 | 3 | ||
| 6.3 | Management Principles & Practice | 70 | 30 | 100 | 3 | 3 | 3 | ||
| 6.4(T) | Computers in Hospitality Serv - I | 70 | 30 | 100 | 3 | 3 | 3 | ||
| 6.4(P) | Computers in Hospitality Serv - I Practical | 35 | 15 | 50 | 4 | 3 | 3 | ||
| 6.5 | Marketing of Hospitality Services | 70 | 30 | 100 | 3 | 3 | 3 | ||
| Part - III | |||||||||
| SDC | Human Resources Development | 70 | 30 | 100 | 3 | 3 | 3 | ||
| Total Marks | 490 | 210 | 700 | 18 | 8 | 18 | 7 | 25 | |
| SEVENTH SEMESTER | |||||||||
| Subjects | Final Examination | Total | Exam Time Duration |
Teaching Hrs/Wk |
Credits | ||||
| TH/PR | Internal | Theory | Practical | Theory | Practical | ||||
| Part - II | |||||||||
| 7.1(T) | Food & Beverage Production Management | 70 | 30 | 100 | 3 | 3 | 3 | ||
| 7.1(P) | Food & Beverage Production Management Practical | 35 | 15 | 50 | 4 | 4 | 4 | ||
| 7.2 | Accommodations Management | 70 | 30 | 100 | 3 | 3 | 3 | ||
| 7.3 | Hotel Costing | 70 | 30 | 100 | 3 | 3 | 3 | ||
| 7.4(T) | Computers in Hospitality Services | 70 | 30 | 100 | 3 | 3 | 3 | ||
| 7.4(P) | Computers in Hospitality Services Practical | 35 | 15 | 50 | 4 | 3 | 3 | ||
| 7.5 | Hospitality Law | 70 | 30 | 100 | 3 | 3 | 3 | ||
| Part - III | |||||||||
| SDC | Entrepreneurship | 70 | 30 | 100 | 3 | 3 | 3 | ||
| Total Marks | 490 | 210 | 700 | 18 | 7 | 25 | |||
| EIGHTH SEMESTER | |||||||||||
| Subjects | Final Examination | Total | Exam Duration | Teaching Hrs/Wk | Credits | ||||||
| Theory | Internal | Practical | Viva | Theory | Practical | Theory | Practical | ||||
| Part - II | |||||||||||
| 8.1 | Allied Hospitality management | 70 | 30 | 100 | 3 | 3 | 3 | ||||
| 8.2 | Financial Management in Hotels | 70 | 30 | 100 | 3 | 3 | 3 | ||||
| 8.3.1 | Professional Elective - I* | 30 | 150 | 20 | 200 | 4 | 8 | 8 | |||
| 8.3.2 | Professional Elective - II** | ||||||||||
| 8.5 | Project on Marketing Feasibility & Fin. Viability | 30 | 150 | 20 | 200 | 4 | 6 | 6 | |||
| Total Marks | 140 | 120 | 300 | 40 | 600 | 6 | 8 | 6 | 14 | 20 | |
| *- Food & Beverage Production Specialization / Food & Beverage Service Specialization. **- Front Office Specialization. | |||||||||||
Career Opportunities
Jobs directly related to your degree include:
- Accommodation manager
- Catering manager
- Chef
- Conference centre manager
- Event manager
- Fast food restaurant manager
- Hotel manager
- Public house manager
- Restaurant manager
Jobs where your degree would be useful include:
- Air cabin crew
- Customer service manager
- Fire risk assessor
- Human resources officer
- Marketing executive
- Retail manager
- Tour manager
- Tourism officer
