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| 1 Semester - 2024 - Batch | Course Code |
Course |
Type |
Hours Per Week |
Credits |
Marks |
| BHM131 | FUNDAMENTALS OF CULINARY - I | Core Courses | 3 | 3 | 100 | |
| BHM132 | FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - I | Core Courses | 3 | 3 | 100 | |
| BHM133 | FUNDAMENTALS OF ROOMS DIVISION - I | Core Courses | 3 | 3 | 100 | |
| BHM134 | FUNDAMENTALS OF FRONT OFFICE - I | Core Courses | 3 | 3 | 100 | |
| BHM135 | PRINCIPLES OF MANAGEMENT | Core Courses | 3 | 3 | 100 | |
| BHM151 | FUNDAMENTALS OF CULINARY - I | Core Courses | 2 | 1 | 50 | |
| BHM152 | FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - I | Core Courses | 2 | 1 | 50 | |
| BHM153 | FUNDAMENTALS OF ROOMS DIVISION - I | Core Courses | 2 | 1 | 50 | |
| BHM154 | FUNDAMENTALS OF FRONT OFFICE - I | Core Courses | 2 | 1 | 50 | |
| ENG121 | ENGLISH-I | Ability Enhancement Compulsory Courses | 3 | 2 | 100 | |
| 2 Semester - 2024 - Batch | Course Code |
Course |
Type |
Hours Per Week |
Credits |
Marks |
| BHM231 | FUNDAMENTALS OF CULINARY - II | - | 3 | 3 | 100 | |
| BHM232 | FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - II | - | 3 | 3 | 100 | |
| BHM233 | FUNDAMENTALS OF ROOMS DIVISION - II | - | 3 | 3 | 100 | |
| BHM251 | FUNDAMENTALS OF CULINARY - II | - | 2 | 1 | 50 | |
| BHM252 | FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - II | - | 2 | 1 | 50 | |
| BHM253 | FUNDAMENTALS OF ROOMS DIVISION - II | - | 2 | 1 | 50 | |
| BHM254 | FUNDAMENTALS OF FRONT OFFICE - II | - | 2 | 1 | 50 | |
| ENG221 | ENGLISH - II | - | 3 | 2 | 100 | |
| 3 Semester - 2023 - Batch | Course Code |
Course |
Type |
Hours Per Week |
Credits |
Marks |
| BHM331 | CULINARY ARTS AND SCIENCE I | Core Courses | 3 | 3 | 100 | |
| BHM332 | WINE STUDIES AND MANAGEMENT | Core Courses | 3 | 3 | 100 | |
| BHM333 | ROOMS DIVISION MANAGEMENT | Core Courses | 3 | 3 | 100 | |
| BHM334 | COST ACCOUNTING | Core Courses | 3 | 3 | 100 | |
| BHM335 | HYGIENE AND SANITATION | Core Courses | 2 | 1 | 100 | |
| BHM336 | ORGANIZATIONAL BEHAVIOUR | Core Courses | 3 | 3 | 100 | |
| BHM351 | QUANTITY CULINARY OPERATIONS- REGIONAL CUISINE | Core Courses | 4 | 2 | 50 | |
| BHM352 | WINE STUDIES AND MANAGEMENT | Core Courses | 4 | 2 | 50 | |
| BHM381 | INTERNSHIP PROJECT | Skill Enhancement Courses | 0 | 2 | 100 | |
| LAN321A | FRENCH-I | Ability Enhancement Compulsory Courses | 2 | 2 | 50 | |
| LAN321B | SPANISH-I | Ability Enhancement Compulsory Courses | 2 | 2 | 50 | |
| LAN321C | CHINESE-I | Ability Enhancement Compulsory Courses | 2 | 2 | 50 | |
| 4 Semester - 2023 - Batch | Course Code |
Course |
Type |
Hours Per Week |
Credits |
Marks |
| BHM431 | CULINARY ARTS AND SCIENCE - II | - | 3 | 3 | 100 | |
| BHM432 | BEVERAGE STUDIES AND MANAGEMENT | - | 3 | 3 | 100 | |
| BHM433 | FRONT OFFICE MANAGEMENT | - | 3 | 3 | 100 | |
| BHM434 | MANAGEMENT ACCOUNTING | - | 3 | 3 | 100 | |
| BHM435 | BUSINESS STATISTICS | - | 3 | 3 | 100 | |
| BHM436 | MARKETING MANAGEMENT | - | 3 | 3 | 100 | |
| BHM451 | ASIAN CUISINE | - | 4 | 2 | 50 | |
| BHM452 | BEVERAGE STUDIES AND MANAGEMENT | - | 2 | 2 | 50 | |
| LAN421A | FRENCH-II | - | 2 | 2 | 50 | |
| LAN421B | SPANISH-II | - | 2 | 2 | 50 | |
| LAN421C | CHINESE-II | - | 2 | 2 | 50 | |
| 5 Semester - 2022 - Batch | Course Code |
Course |
Type |
Hours Per Week |
Credits |
Marks |
| BHM581 | INTERNSHIP AND PROJECT | Skill Enhancement Courses | 0 | 8 | 100 | |
| 6 Semester - 2022 - Batch | Course Code |
Course |
Type |
Hours Per Week |
Credits |
Marks |
| BHM611 | ENTREPRENEURSHIP STUDIES | - | 3 | 3 | 100 | |
| BHM631 | RESEARCH METHODOLOGY | - | 3 | 3 | 100 | |
| BHM632 | IMAGINEERING AND INNOVATION | - | 3 | 3 | 100 | |
| BHM633 | HUMAN RESOURCES MANAGEMENT | - | 3 | 3 | 100 | |
| BHM634 | SERVICES MANAGEMENT | - | 3 | 3 | 100 | |
| BHM635 | TRAVEL AND TOURISM | - | 3 | 3 | 100 | |
| BHM651A | EUROPEAN CUISINE | - | 4 | 1 | 50 | |
| BHM651B | FOOD AND BEVERAGE MANAGEMENT | - | 4 | 1 | 50 | |
| BHM652A | ADVANCED BAKING AND PASTRY ARTS | - | 4 | 1 | 50 | |
| BHM652B | ACCOMMODATION MANAGEMENT INTERMEDIATE LEVEL | - | 4 | 1 | 50 | |
| 7 Semester - 2021 - Batch | Course Code |
Course |
Type |
Hours Per Week |
Credits |
Marks |
| BHM711D | YOGA AND WELLNESS I | Skill Enhancement Courses | 2 | 1 | 100 | |
| BHM731 | STRATEGIC MANAGEMENT | Core Courses | 3 | 3 | 100 | |
| BHM732 | BUSINESS LAW | Core Courses | 3 | 3 | 100 | |
| BHM733 | FACILITY PLANNING AND MANAGEMENT | Core Courses | 3 | 3 | 100 | |
| BHM741A | CONSUMER BEHAVIOR AND RESEARCH | Discipline Specific Elective Courses | 3 | 3 | 100 | |
| BHM741B | MANAGING EMPLOYMENT RELATIONS | Discipline Specific Elective Courses | 3 | 3 | 100 | |
| BHM742A | BRAND MANAGEMENT | Discipline Specific Elective Courses | 3 | 3 | 100 | |
| BHM742B | COMPENSATION MANAGEMENT | Discipline Specific Elective Courses | 3 | 3 | 100 | |
| BHM743A | RETAIL MANAGEMENT | Discipline Specific Elective Courses | 3 | 3 | 100 | |
| BHM743B | INTERNATIONAL HUMAN RESOURCE MANAGEMENT | Discipline Specific Elective Courses | 3 | 3 | 100 | |
| BHM744A | CUSTOMER RELATIONSHIP MANAGEMENT | Discipline Specific Elective Courses | 3 | 3 | 100 | |
| BHM744B | HUMAN RESOURCE DEVELOPMENT | Discipline Specific Elective Courses | 3 | 3 | 100 | |
| BHM745A | INTERNATIONAL MARKETING | Discipline Specific Elective Courses | 3 | 3 | 100 | |
| BHM745B | ORGANIZATION THEORY AND DESIGN | Discipline Specific Elective Courses | 3 | 3 | 100 | |
| BHM751A | MOTHER CUISINE - I | Discipline Specific Elective Courses | 4 | 1 | 50 | |
| BHM751B | FOOD AND BEVERAGE SERVICE DESIGN - I | Discipline Specific Elective Courses | 4 | 1 | 50 | |
| BHM752A | BAKING TECHNIQUES AND DESSERT ARTISTRY - I | Discipline Specific Elective Courses | 4 | 1 | 50 | |
| BHM752B | ACCOMMODATION MANAGEMENT ADVANCED LEVEL - I | Discipline Specific Elective Courses | 4 | 1 | 50 | |
| 8 Semester - 2021 - Batch | Course Code |
Course |
Type |
Hours Per Week |
Credits |
Marks |
| BHM811D | YOGA AND WELLNESS II | - | 2 | 1 | 100 | |
| BHM831 | EVENT MANAGEMENT | - | 3 | 3 | 100 | |
| BHM832 | REVENUE MANAGEMENT | - | 3 | 3 | 100 | |
| BHM833 | BUSINESS ETHICS AND SUSTAINABILITY | - | 3 | 3 | 100 | |
| BHM841A | INTEGRATED MARKETING COMMUNICATION | - | 3 | 3 | 100 | |
| BHM841B | EMPLOYEE WELL- BEING AT WORKPLACE | - | 3 | 3 | 100 | |
| BHM842A | SALES AND DISTRIBUTION MANAGEMENT | - | 3 | 3 | 100 | |
| BHM842B | ORGANIZATIONAL CHANGE AND DEVELOPMENT | - | 3 | 3 | 100 | |
| BHM843A | RURAL MARKETING | - | 4 | 4 | 100 | |
| BHM843B | STRATEGIC HUMAN RESOURCE MANAGEMENT | - | 3 | 3 | 100 | |
| BHM844A | DIGITAL MARKETING | - | 3 | 3 | 100 | |
| BHM844B | PERFORMANCE MANAGEMENT | - | 3 | 3 | 100 | |
| BHM845A | NEURO MARKETING | - | 3 | 3 | 100 | |
| BHM845B | HR METRICS AND DASHBOARD | - | 3 | 3 | 100 | |
| BHM851A | MOTHER CUISINE - II | - | 4 | 1 | 50 | |
| BHM851B | FOOD AND BEVERAGE SERVICE DESIGN - II | - | 4 | 1 | 50 | |
| BHM852A | BAKING TECHNIQUES AND DESSERT ARTISTRY - II | - | 4 | 1 | 50 | |
| BHM852B | ACCOMMODATION MANAGEMENT ADVANCED LEVEL - II | - | 4 | 1 | 50 | |
| BHM881 | RESEARCH PROJECT | - | 0 | 4 | 100 | |
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