B.Sc.

in Hospitality & Hotel Administration

The 3-year B.Sc. in
Administration
Hospitality & Hotel Administration (BHM) with Specialization (majors) is
offered at select
Institutes affiliated to the National Council for Hotel Management. Admission to the program is same as that for
3-year B.Sc. i.e. through All India Joint Entrance Examination-JEE.
FIRST YEAR

Foundation Foundation Course Foundation Foundation Course Application Hotel The Accountancy
Course in Food in Food & Beverage Course in Front in Accommodation Nutrition Principle of
of Enginee Food
Production- I/II Service – I/II Office – I/II Operations – I/II Computers ring science

The course The course This subject This subject explains Introduction to This course is This course covers This course on
introduces vario introduces various explains the the basics of basic Computer the basics of
responsible for accounting and
us basics of housekeeping applications in nutrients and finance explains the
basics of Food & basics of Front introducing various
Food production followed by practical. hotels nutritional facts. accounting
Beverage Service office followed engineering and
followed by framework, gives an
followed by by practical. architectural aspects understanding of the
practical. for hotels. financial statements,
practical.
the cost
management,
financial and
investment analysis
and the various
issues involved in
taking a financial
decision

Assessment Assessment Assessment Assessment Assessment Assessment Assessment Assessment

1.Mid Term 1. Mid term 1. Mid Term 1. Mid term 1. Mid Term 1.Mid term 1 Mid term 1. Mid Term
2.Term-end 2. Term-end 2. Term-end 2. Term-end 2. Term-end 2.Term-end 2 Term-end 2. Term-end
Examination Examination Examination Examination Examination Examination Examination Examination
3.

IGNOU Components TS-01 : Foundation Course In Tourism

 B.Sc. in Hospitality & Hotel Administration
Administration
SECOND YEAR

Food Production Food & Front Office Accommoda Food & Hotel Communicatio Food Industrial Research
Operations Beverage tion n Skill in Safety &
Operations Beverage Accountan
Quality Training
Methodol
(Quantity Training) Service English
Operations cy ogy
Operations Controls

This course This course on Introduction to Introduction

This course This course This course This course aims accounting and
This course
To expose
aims in basics of Hotel covers the to various
aims in aims in aims in in providing finance
basics of
students to
providing explains the Communicatio real work research
providing providing providing operational n. nutrients and environment methodology
operational accounting
operational operational framework, nutritional experience techniques.
training for operational training for facts along
gives an and at the
quantity training for training for training for Management and with main
understanding same time, to
Advanced advanced control aspects of of the financial focus on food
food Housekeeping gain the
inventory and statements, the quality and knowledge
production levels in food levels of department service
department. cost through hands
and beverage registration with management, on observation
service with financial and and , to
and check in introduction investment develop
introduction of process with of various analysis and the skills on
beverage various issues work ethics,
introduction to cleaning involved in communicati
service. software techniques. taking a on,
financial management
decision and others

Assessment Assessment Assessment Assessment Assessment Assessment Assessment- Assessment

1.Mid Term 1.Mid Term 1.Mid Term 1.Mid Term 1.Mid Term 1.Mid Term IT Report Continuous
2.Term-end 2.Term-end 2.Term-end 2.Term-end 2.Term-end Presentation Assessment
2.Term-end Assessment
Examination Examination Examination Examination Examination Examination 1. Mid term
3. 2.Term-end
Examinati
BEGE-103 :- Communication Skills In English on
IGNOU Components TS-03 :- Management in Tourism
TS-07: Human Resource Development
 B.Sc. in Hospitality & Hotel Administration
Administration

THIRD YEAR

Advance Food Advanced Food & Front Office Accommodatio Strategic Food & Facility Financial Research
Production Beverage Operation Management– n Management– Management Beverage
– I/II I/II
Planning Managem Project/Di
Operation-I/II I/II Management
ent ssertation

Themes and
The course This subject This subject Managerial This course is This course on
The course This subject other details
Explains the aspects of responsible for accounting and
introduces various introduces various explains the Explains the concerning the
finance explains
Advanced Advanced Advanced various food and various the accounting Dissertation
Advanced aspects in-depth
techniques of Food learnings of learnings of beverage service engineering and framework, gives Guide Book
of Food & aspects of
production housekeeping Business department architectural an understanding Work
Beverage Service Front office strategies. aspects for of the financial
followed by followed by 2. A Proposal of
followed by followed by statements, the
practical. hotels. about 1000
practical. cost management,
practical. practical. financial and words need to
investment be prepared
analysis and the
and approved
various issues
involved in taking before
a financial undertaking the
decision dissertation
work.

Assessment Assessment
Assessment Assessment Assessment
5.Mid Term 3. Mid Term Assessment Assessment Assessment Assessment
3. Mid Term 4. Mid Term 3. Mid Term
6.Term-end 4. Term-end 1Mid Term 1 Mid term 3.Mid term 3. Assignme
4. Term-end 5. Term-end 4. Term-end
Examination Examination 2Term-end 2Term-end 4.Term-end nt
Examination Examination Examination
Examination Examination Examination 4. Term-end
6.
Examinati
on
IGNOU Components TS-06: Tourism Marking