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 0.55
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Course Structure

1st Year

Semester 1

  • Food Production & Culinary Art
  • Food & Beverage Service Fundamentals
  • Front Office Operation
  • House Keeping Operations
  • Computer & Information Technology
  • Basic Food Production-Lab
  • Food & Beverage Service Operation – Lab
  • Front Office Operation–Lab
  • Accommodation Operation – Lab
  • Computer & Information Technology - Lab
  • English
  • Behavioral Science-I (Understanding Self for Effectiveness)
  • Foreign Language – I French

Semester 2

  • Kitchen Operations
  • Food & Beverage Service Operations
  • Accommodation Operation
  • English-II
  • Behavioural Science – II (Problem Solving and Creative Thinking)
  • Computer & Information Technology –II Lab
  • Culinary Skill – Lab
  • Food & Beverage Service Operation – II Lab
  • Front Office Operation – II Lab
  • Accommodation Operation – II Lab
  • Foreign Language – II French

2nd Year

Semester 3

  • Regional Cuisines & Culinary Art
  • Beverage Service Operation
  • Room Division Management
  • Managerial Accounting
  • Regional Cuisines of India – Lab
  • Beverage Service Operation–Lab
  • Room Division Management – I Lab
  • Communication Skills-I
  • Behavioral Science – III (Interpersonal Communication)
  • Understanding Customer Requirement
  • Tourism Operations
  • Banqueting Management
  • Hotel Engineering
  • Foreign Language – III French

Semester 4

  • Internship Report
  • Bar Operations
  • Facility Management, Planning & Design – I
  • Communication Skills- II
  • Behavioral Science – IV (Relationship Management)
  • Special Events-MICE & Corporate
  • Mall Management
  • Managing Pub & Bar Operations
  • Fundamentals of Tourism
  • Foreign Language – IV French

3rd Year

Semester 5

  • Food Production Management
  • Food & Beverage Management & Control
  • Facility Management, Planning & Design
  • International Cuisine- Lab
  • Restaurant Operations – Lab
  • Communication Skills- III
  • Behavioral Science – V (Group Dynamics and Team Building)
  • Retail Management
  • Restaurant Management
  • Resort & Club Management
  • Vedic Cuisine & Indian Food Culture
  • Foreign Language – V French

Semester 6

  • Dissertation Project
  • Research Methodology
  • Meeting, Conferences & Exhibition Management
  • Communication Skills- IV
  • Behavioral Science – VI (Stress and Coping Strategies)
  • Hotel Law
  • Food styling & presentation - Lab
  • Banquet Management
  • Hotel Interior Decoration
  • Foreign Language – VI French

4th Year

Semester 7

  • Human Resource Management
  • Strategic Management in Hospitality
  • Leadership & Business Performance
  • Event Management
  • Safety & Security Management
  • Financial Management
  • Indian Food & Culture
  • Destination Management
  • Tourism Planning, Development & Management
  • Research Project (Field Study with publication)

Semester 8

  • MOOC-EVS
  • On Job Training: 6 MONTHS