Course Structure

The BHM course program recognizes the knowledge and skills required for various jobs in the tourism and hospitality industry. The course structure is classified as follows:

Foundation Course [39 Credit Hours]

The foundation courses are designed to provide the students with sound knowledge on foundation subject for the basic and managerial work. Following are the foundation subjects:

  • Principles of Management
  • English Communication
  • Tourism and Hospitality Information System
  • Tourism Economics
  • Accounting for Financial Decision Making and Control
  • Human Resource Management and Organizational Behaviour
  • Tourism and Hospitality Marketing
  • Tourism and Hospitality Law
  • Strategic Management for Hospitality
  • Hospitality Facilities Management
  • Statistics and Research Methodology
  • Entrepreneurship Development Hospitality
  • Environmental Management

Core Course [57 Credit Hours]

The core courses are focused on the functional areas of hospitality industry operation management. Technical knowledge of all functional area is required for every students so that they can handle the functional area of work. The following subjects are under core course:

  • Introduction to Tourism and Hospitality
  • Food Production and Patisserie I
  • Food and Beverage Service I
  • Housekeeping  Operation I
  • Food Production and Patisserie II
  • Food and Beverage Service II
  • Housekeeping Operation II
  • Food Production and Patisserie III
  • Food and Beverage Service III
  • Front Office Operation I
  • Food Science and Nutrition
  • Food Production and Patisserie IV
  • Food and Beverage Service IV
  • Front Office Operation II
  • Casino Management
  • Food and Beverage Control
  • Catering Management
  • Fast Food Chain Management
  • Meeting and Conference Management

Project Report [3 Credit Hours]

Students are required to acquire the knowledge to write a project report so that they can prepare a report on a specific issue they are interested in the tourism and hospitality sector.

Industrial Exposure [27 Credit Hours]

Students are required to gain the actual work experience through one year of structured practical training as industrial exposure in the Seventh and  Eighth semester. The objective of the industrial training is to bridge the gap between theoretical input and the real-life work experience in the business world locally and globally.