Bachelor of Hotel Management (BHM )

Structure

Graduate Attributes(GAs)

• Hospitality Knowledge: Ability to apply knowledge of fundamental operational and financial concepts of hotel management to operate a hospitality establishment efficiently and effectively
• Problem Analysis: Ability to collect data, interpret data and arrive at meaningful solutions for solving problems in hospitality sector
• Design/development of Solutions: Ability to design a hospitality system like a restaurant, hotel, a tourist destination etc., considering public health and safety, and the cultural, societal, and environmental considerations
• Customer Management: Ability to understand and address customer issues in hospitality sector by analysing feedback obtained through interaction with the customers
• Modern Tool Usage: Ability to apply appropriate tools and techniques and understand utilisation of resources appropriately to complex hospitality activities
• The Hospitality Professional and Society: Ability to understand the effect of new and innovative solutions in hospitality on legal, cultural, social and public health and safety aspects
• Environment and Sustainability: Ability to develop sustainable solutions and understand their effect on society and environment
• Ethics: Ability to apply ethical principles to hospitality practices and professional responsibilities
• Teamwork: Ability to work as a member of a team, to plan and to integrate knowledge of various hospitality services to provide satisfactory solutions to customers
• Communication: Ability to make effective oral presentations and communicate technical ideas to a broad audience using written and oral means
• Hospitality Management: Ability to lead and manage multidisciplinary teams by applying management principles
• Life-long Learning: Ability to adapt to the changes and advancements in technology and engage in independent and life-long learning

Programme Outcomes (POs)

B.H.M. graduates will be able to:

• Develop students with an in-depth understanding of the operational aspects and knowledge of the underlying principles of the hotel industry.
• Making students familiar with the practical aspects of the hospitality industry.
• Develop professional skills in strategic management issues involved in operating hotels and train students for operational, supervisory and management positions.
• Enhance the techniques of advanced technological uses in the hotel industry.
• Business Knowledge- Students will be able to master the key frameworks, models, and skills that reflect the body of knowledge in their major, and will apply discipline-based habits of analytical thinking to problems and opportunities. Be skilled in the analysis of both qualitative information and quantitative data.
• Communication Skills- Students will be able to synthesize and summarize information and professionally communicate their analyses, arguments, and recommendations to a variety of audiences. Be skilled in written, oral, and visual communication and will be able to effectively choose communication methods that are appropriate to the topic, objective, and setting.
• Quantitative Skills- Students will be able to understand, analyse and use quantitative data to make business decisions and report to stakeholders. Identify quantitative characteristics of a problem, examine and interpret numerical data, and analyse numerical data to derive conclusions.
• Critical Thinking Skills- Evaluate, analyse and interpret information to solve problems and make business decisions. Interpret and evaluate unstructured situations; define the problem; apply theories to ambiguous situations and to draw conclusions and implement solutions.
• Technology- Demonstrate proficiency in the use of information technology. Students will use information systems to select, manipulate and process data in a meaningful way in order to make business decisions and use software tools to solve accounting, financial and quantitative problems.
• Ethics- Understand and evaluate ethical issues and situations to make business decisions. Recognize ethical problems in both domestic and international business contexts identify alternatives and make appropriate ethical choices.
• Multicultural and Diversity- Students, particularly those who pursue the degree in international business concentration, will develop an awareness and understanding of the cultural issues that impact business operations in a global society.
• Demonstrate Learning- Enhancing skills in hospitality core areas at various positions in specialisation addressing customer satisfaction.

Programme Goal

The programme goal is to produce graduates with enhanced technical, managerial, critical thinking, analytical and troubleshooting skills with an ability to think independently and work ethically to pursue a career in Hotels, Travel, Tourism, Retail and other Hospitality sectors.

Program Educational Objectives (PEOs)

The objectives of the B.H.M. (Hotel Management) Programme are:

• To provide students with knowledge of technical and management concepts to enhance competencies in Food & Beverage Production, Food & Beverage Service, Front Office and Housekeeping Operations to distinguish the graduates from others as innovative managers and leaders in hospitality sector.
• To facilitate proficiency in communication, soft skills, foreign language that promotes inter-personal skills, business etiquette and enhance professional qualities to be globally competent.
• To provide research opportunities to develop critical thinking abilities in the students and enable them and augment creative and innovative abilities of students to meet the challenges of the constantly evolving hospitality industry.
• To inculcate professional ethics, strong human values and social skills for the development of leadership skills required for professional success in evolving global professional environments.

Programme Specific Outcomes (PSOs)

• Apply advanced Culinary Technical Management skills with professional ethics towards service to society
• Apply core technical, conceptual and analytical skills to develop leaders in the Food and Beverage Service Industry
• Apply Front Office operational, managerial, and technological skills with emphasis on personality development, information handling and ethical practices required in global competitive environment
• Demonstrate advanced Housekeeping, Facilities Management and Entrepreneurial skills by imbibing leadership management qualities to succeed in a sustainable environment

Fee Structure