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National Council for Hotel Management and Catering Technology (Under Ministry of Tourism, Government of India)

B.Sc. in Hospitality and Hotel Administration - Generic

6 Semesters
3 year(s) course

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Curriculum


Semesters Subject Code Subjects Download
Semester I
BHM-111 Foundation Course in Food Production - I
BHM-112 Foundation Course in Food & Beverage Service - I
BHM-113 Foundation Course in Front Office Operations - I
BHM-114 Foundation Course in Accommodation Operations - I
BHM-105 Application of Computers
BHM-106 Hotel Engineering
BHM-116 Nutrition
Semester II
BHM-151 Foundation Course in Food Production - II
BHM-152 Foundation Course in Food & Beverage Service - II
BHM-153 Foundation Course in Front Office Operations - II
BHM-154 Foundation Course in Accommodation Operations - II
BHM-117 Principles of Food Science
BHM-108 Accountancy
BHM-109 Communication
Semester III & IV
BHM-201 Food Production Operations
BHM-202 Food & Beverage Service Operations
BHM-203 Front Office Operations
BHM-204 Accommodation Operations
BHM-205 Food & Beverage Controls
BHM-206 Hotel Accountancy
BHM-207 Food Safety & Quality
BHM-309 Research Project (Methodology) (SEM III/IV)
BHM-208 Industrial Training
Semester V
BHM-311 Advance Food Production Operations – I
BHM-312 Advance Food & Beverage Operations – I
BHM-313 Front Office Management - I
BHM-314 Accommodation Management - I
BHM-307 Financial Management
BHM-308 Strategic Management
BHM-309 Research Project (SEM V)
Special topics/Guest speakers
Semester VI
BHM-351 Advance Food Production Operations - II
BHM-352 Advance F&B Operations - II
BHM-353 Front Office Management - II
BHM-354 Accommodation Management - II
BHM-305 Food & Beverage Management
BHM-306 Facility Planning
BHM-309 Research Project (SEM VI)
Special topics/Guest speakers

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