Course Curriculum

The BHM program is spread over a period of 8 semesters gaining 126 credit hours. The following is the course cycle for eight semesters with evaluation scheme:

Semester I / Year I [18 Credits]

Course, Course Code, Credit Hours Internal Final Total
Theory Practical
Introduction to Tourism and Hospitality 50 50 100
English Communication 50 50 100
Principles of Management 50 50 100
Food Production and Patisserie I 25 25 50 100
Food and Beverage Service I 25 25 50 100
Housekeeping  Operation I 25 25 50 100

Semester II / Year I [18 Credits]

Course, Course Code, Credit Hours Internal Final Total
Theory Practical
Accounting for Financial Decision Making and Control 50 50 100
Tourism and Hospitality Information System 25 25 50 100
Tourism Economics 50 50 100
Food Production and Patisserie II 25 25 50 100
Food and Beverage Service II 25 25 50 100
Housekeeping Operation II 25 25 50 100

Semester III / Year II [15 Credits]

Course, Course Code, Credit Hours Internal Final Total
Theory Practical
Human Resource Management and Organizational Behaviour 50 50 100
Food Production and Patisserie III 25 25 50 100
Food and Beverage Service III 25 25 50 100
Front Office Operation I 25 25 50 100
Food Science and Nutrition 50 50 100

Semester IV / Year II [15 Credits]

Course, Course Code, Credit Hours Internal Final Total
Theory Practical
Tourism and Hospitality Law 50 50 100
Tourism and Hospitality Marketing 50 50 100
Food Production and Patisserie IV 25 25 50 100
Food and Beverage Service IV 25 25 50 100
Front Office Operation II 25 25 50 100

Semester V / Year III [15 Credits]

Course, Course Code, Credit Hours Internal Final Total
Theory Practical
Casino Management 50 50 100
Meeting and Conference Management 50 50 100
Catering Management 50 50 100
Fast Food Chain Management 50 50 100
Food and Beverage Control 50 50 100

Semester  VI / Year III [ 15 Credits]

Course, Course Code, Credit Hours Internal Final Total
Theory Practical
Hospitality Facilities Management 50 50 100
Strategic Management for Hospitality 50 50 100
Statistics and Research Methodology 50 50 100
Entrepreneurship Development in Tourism and Hospitality 50 50 100
Environmental Management 50 50 100

Semester  VII / Year IV [ 15 Credits]

Course, Course Code, Credit Hours Internal Total
Organizational College /

University

Internship/ Organizational Evaluation, 15 50 50 100

 

Individual Diary maintaining for Daily work performance by the students

Semester  VIII/ Year IV [ 15 Credits]

Course,

Course Code, Credit Hours

Organizational Presentation

/Viva

Report

Evaluation by University

Total
Internship, BHM, 12 25 25 50 100
Project Report, BHM, 3 50 50 100