Bachelor of Hotel Management

Program Code 12289

Campus Jaipur

Institute Amity School of Hospitality, Jaipur

University Amity University Rajasthan

Eligibility 10+2

Duration 4 Years

Selection Process

  • Program Fee (Rs. in Lacs)
  • 1st Year Non Sponsored Semester 0.52
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Course Structure

1st Year

Semester 1

  • Food Production & Culinary Art – I
  • Food & Beverage Service Operation – I
  • Front Office Operation – I
  • Accommodation Operation – I
  • Computer & Information Technology
  • Food Production & Culinary Art – I Lab
  • Food & Beverage Service Operation – I Lab
  • Front Office Operation – I Lab
  • Accommodation Operation – I Lab
  • Computer & Information Technology - I Lab
  • English
  • Behavioural Science – I
  • ANANDAM-I
  • Foreign Language – I French

Semester 2

  • Food Production & Culinary Art - II
  • Food & Beverage Service Operation - II
  • Front Office Operation - II
  • Accommodation Operation - II
  • Fundamentals of Hospitality Accounting
  • English
  • Behavioural Science – II (Problem Solving and Creative Thinking)
  • Computer & Information Technology - II Lab
  • Bakery & Confectionary –II Lab
  • ANANDAM-II
  • Food & Beverage Service Operation – II Lab
  • Front Office Operation – II Lab
  • Accommodation Operation – II Lab
  • Foreign Language – II French

2nd Year

Semester 3

  • Food Production & Culinary Art –III Lab
  • Food & Beverage Service Operation –III Lab
  • ANANDAM-III
  • Enviormental Studies
  • Managerial Accounting
  • Room Division Management – I Lab
  • Information Technology in Hospitality & Tourism Lab
  • Food Production & Culinary Art -III
  • Food & Beverage Service Operation - III
  • Front Office Management - I
  • Accommodation Management - I
  • Behavioral Science III (Interpersonal Communication)
  • Communication Skills - I
  • Food Science & Nutrition
  • Tourism Operations
  • Foreign Language – III French

Semester 4

  • Food Production Training Report
  • Food & Beverage Service Training Report
  • Front Office Management Training Report
  • Accommodation Management Training Report
  • Communication Skills – II
  • Behavioural Science-IV (Relationship Management)
  • Foreign Language – IV French

3rd Year

Semester 5

  • Food Production Management - I
  • Food & Beverage Management & Control - I
  • Front Office Management - II
  • Accommodation Management - II
  • Financial Management
  • Hospitality & Tourism Research Methodology
  • AANANDAM-V
  • Food Production Management - I Lab
  • Food & Beverage Management & Control - I Lab
  • Accommodation Management - II Lab
  • Behavioral Science – IV (Group Dynamics & Team Building)
  • Communication Skills - III
  • Hotel Law
  • Hotel Interior Decoration
  • Revenue Management
  • Foreign Language – V French

Semester 6

  • Food Production Management - II
  • Food & Beverage Management & Control - II
  • AANANDAM-VI
  • Hospitality & Tourism Marketing Management
  • Facility Management, Planning & Design – I
  • Food styling & presentation - Lab
  • Food & Beverage Management & Control – II Lab
  • Hospitality Integrated Project- Designing a product
  • Behavioural Science - VI
  • Communication Skills - IV
  • Entreprenership Development
  • Meeting ,Confrences & Exhibition Management
  • Foreign Language – VI French

4th Year

Semester 7

  • Advance Food Production Management – I
  • Advance Food & Beverage Management -I
  • Resort & Club Management
  • AANANDAM-VII
  • Contemporary Hospitality Issues
  • Human Resource Management
  • Customer Relationship Management
  • Restaurant Management
  • Safety & Security Management
  • Bakery & Confectionary - V Lab
  • Advance Food Production Management – I Lab
  • Advance Food & Beverage Management -I Lab
  • Bar Operations
  • Advance Front Office Operation Management-I Lab
  • Advance Accommodation Operation Management-I Lab

Semester 8

  • Dissertation – Research project on Hospitality & Tourism
  • Practice School/ Specialized Training ( Jan to April )