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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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Teaching & Examination Scheme


Semester Subject Code Subject Hours per Week Term Marks*
Th. Pr. Th. Pr.
Semester I
BHM-111 Foundation Course in Food Production - I 2 8 100 100
BHM-112 Foundation Course in Food & Beverage Service - I 2 4 100 100
BHM-113 Foundation Course in Front Office Operations - I 2 2 100 100
BHM-114 Foundation Course in Accommodation Operations - I 2 2 100 100
BHM-105 Application of Computers 1 4 50 100
BHM-106 Hotel Engineering 4 -- 100 --
BHM-116 Nutrition 2 -- 100 --
TOTAL 15 20 650 500
GRAND TOTAL 35 1150
Semester II
BHM-151 Foundation Course in Food Production - II 2 8 100 100
BHM-152 Foundation Course in Food & Beverage Service - II 2 4 100 100
BHM-153 Foundation Course in Front Office Operations - II 2 2 100 100
BHM-154 Foundation Course in Accommodation Operations - II 2 2 100 100
BHM-117 Principles of Food Science 2 -- 100 --
BHM-108 Accountancy 4 -- 100 --
BHM-109 Communication 2 -- 50 --
TOTAL 16 16 650 400
GRAND TOTAL 32 1050
Semester III & IV
BHM-201 Food Production Operations 2 8 100 100
BHM-202 Food & Beverage Service Operations 2 2 100 100
BHM-203 Front Office Operations 2 2 100 100
BHM-204 Accommodation Operations 2 2 100 100
BHM-205 Food & Beverage Controls 2 -- 100 --
BHM-206 Hotel Accountancy 2 -- 100 --
BHM-207 Food Safety & Quality 2 -- 50 --
BHM-309 Research Project (Methodology) (SEM III/IV) 1 -- -- --
BHM-208 Industrial Training -- -- -- 200
TOTAL 15 14 650 600
GRAND TOTAL 29 1250
Semester V
BHM-311 Advance Food Production Operations – I 2 8 100 100
BHM-312 Advance Food & Beverage Operations – I 2 2 100 100
BHM-313 Front Office Management - I 2 2 100 100
BHM-314 Accommodation Management - I 2 2 100 100
BHM-307 Financial Management 4 -- 100 --
BHM-308 Strategic Management 2 -- 50 --
BHM-309 Research Project (SEM V) -- 1 -- --
Special topics/Guest speakers 2 -- -- --
TOTAL 16 15 550 400
GRAND TOTAL 31 950
Semester VI
BHM-351 Advance Food Production Operations - II 2 8 100 100
BHM-352 Advance F&B Operations - II 2 2 100 100
BHM-353 Front Office Management - II 2 2 100 100
BHM-354 Accommodation Management - II 2 2 100 100
BHM-305 Food & Beverage Management 4 -- 100 --
BHM-306 Facility Planning 4 -- 100 --
BHM-309 Research Project (SEM VI) -- 3 -- 100
Special topics/Guest speakers 2 -- -- --
TOTAL 18 17 600 500
GRAND TOTAL 35 1100

*Term marks will comprise 30% Incourse & 70% Term end exam marks.

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