GEU
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Level
Undergraduate
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Duration
4 Years
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Bachelors in Hotel Management (BHM)

Admission Procedure

Merit prepared on basis of the qualifying exam

Provisional Admission

Passed 10+2 or equivalent examination from a recognized board

About The Program

The Bachelors in Hotel Management (BHM) program aims to provide professional and managerial expertise in hotel management. This course will also focus on core operational departments as well as domain such as revenue management, sales & marketing, entrepreneurship development etc.

Students will also receive extensive exposure to hotel operations through practical exposure during practical sessions. This programme will also provide a pathway to a career in hospitality related research, teaching, and consultancy. This programme is well -suited for all hotel management professionals, as well as other graduates who wish to upgrade their qualifications in order to gain a competitive advantage in their careers.

To give a boost for the career advancement one needs higher levels of managerial skills and knowledge which would be met by giving a UG level program which has a curriculum focused on the development of conceptual skills of the students.

The term “Hospitality” is now more holistic and encircled much more than four primary functional areas of a hotel. However, many institutions are offering hospitality based programmes in India but still focusing on hotels only. Hospitality encompasses diverse type of establishment such as Hotels, Hospitals, Restaurants, Airlines, Convention Centers, Events Destinations and related services. This programme is designed for those hotel management graduates or graduates in any stream to leverage his skills and knowledge to achieve the next level of competency. This programme is designed keeping in mind the profile of a student who wants to advance in his career and gain the necessary conceptual skills required in the middle and middle management level. This is an ideal course for the people seeking to obtain specialized knowledge to venture into their own business. Four year Bachelor of Hotel management and Catering Technology program is based on the philosophy of bringing together the arts and sciences of hospitality. This will allow the aspirants to learn managerial, analytical and decision-making skills required in hospitality business in different level of hierarchy. Our goal is to make students active participants in the learning process. Internships are another way to acquire practical experience; hence they are essential part of hospitality management curriculum.

Eligibility Criteria

  • Passed 10+2 or equivalent examination from a recognized board
  • Students from any stream (Science/Commerce/Humanities) are eligible
  • Minimum 50% aggregate marks (as per university norms)

Teaching Pedagogies

The role of higher education is very important in securing the gainful employment and/or providing further access to higher education comparable to the best available in the world class institutions elsewhere. The improvement in the quality of higher education, therefore, deserves to be given highest priority to enable the young generation of students to acquire skill, training and knowledge in order to enhance their thinking, comprehension and application abilities and prepare them to compete, succeed and excel globally. Sustained initiatives are required to reform the present higher education system for improving and upgrading the academic resources and learning environments by raising the quality of teaching and standards of achievements in learning outcomes in undergraduate programs. The Graphic Era (Deemed to be University) upgraded its undergraduate programmes in Hospitality management in accordance with guidelines of NEP 2020 including Outcome Based Education (OBE) and Choice Based Credit System (CBCS), which makes it student-centric, interactive with well-defined aims, objectives and goals. NEP 2020 aims at making higher education multidisciplinary learning process. In other words, the curriculum will be flexible, it will allow students to take up creative subject-combinations.

  • Experiential Learning
    Hands-on training in kitchens, restaurants, front office labs, and housekeeping labs
  • Case Study Method
    Analysis of real-world hospitality business scenarios
  • Experiential Learning
    Hands-on training in kitchens, restaurants, front office labs, and housekeeping labs
  • Industry Internships & Live Projects
    Exposure to hotels, resorts, airlines, cruise lines, event companies, and allied sectors
  • Project-Based Learning
    Students solve real operational and managerial problems
  • Flipped Classroom
    Pre-class learning combined with in-class discussions and simulations
  • Industry Interaction
    Guest lectures, workshops, conclaves, and industrial visits.

Program Educational Objectives (PEOs)

PEO1

To be able to identify, explain and use hotel and hospitality management concepts, theories, models, and operational techniques.

PEO2

To acquire and use knowledge of Food Production, Food and Beverage Service, Front Office and Accommodation Operation in the variety of contexts, providing the foundation for success in graduate studies and careers in national and international hospitality sector.

PEO3

To be able to apply knowledge attained in classes for being a successful hotelier or entrepreneur of hospitality sector.

PEO4

To use the investigative skills necessary for conducting operational research and participating effectively in live project.

Program Outcomes (POs)

PO1

Critical Thinking

To create analytical ability to evaluate the operations of hotels and other hospitality units under varying competitive conditions.

PO2

Effective Communication

Effectively communicate operational activities of all core operational and allied department of the hotels with students.

PO3

Social Interaction

Ability to prepare workforce which could help in societal development through employment and entrepreneurship opportunity

PO4

Effective Citizenship

Demonstrate empathetic social concern and equity centred national development and ability to act with an informed awareness of issues and participate in civic life through volunteering.

PO5

Hotel Ethics

Display knowledge to cultivate a better understanding of moral dimensions of decision making also values of life at all stages.

PO6

Environment and Sustainability

Ability to develop better understanding environment and sustainability related issues which are related to hotel operations such as Energy and Resource Efficiency, Eco-friendly Operations, Sustainable Supply Chain & Guest Awareness & Engagement

PO7

Self-directed and Life-long Learning

To create competence among the students to compete for the higher managerial positions in industry and business.

PO8

Individual and team network

Uphold ethical standards and professional values in architectural practice, adhering to codes, regulations, and responsibilities toward clients, communities, and the profession.

PO9

Research Proficiency

Equip students with robust research skills, including the ability to design, conduct and interpret research using qualitative and quantitative methods.

PO10

Social Responsibility

Develops an obligation to act for the benefit of society at large. Cultivates the responsibility to maintain a balance between the economy and the ecosystems. Nurtures a moral obligation to minimize the adverse effect on those immediately around them.

PO11

Embracing Creativity

To enhance problem -solving by integrating interdisciplinary projects, innovative presentations, community engagement and real -world applications.

PO12

Entrepreneurial Mind set Development

To provide a platform for developing an entrepreneurial mind set, which includes traits such as resilience, adaptability, and a willingness to take calculated risks. By incorporating experiential learning activities, such as entrepreneurial projects or internships, students can apply their knowledge and skills in real-world contexts.

5. Program Specific Outcomes (PSOs)

PSO1

To inculcate the ability to employ the basic as well as advanced operational analysis in their decision making skills.

PSO2

To determine use of various operational department of hotels

PSO3

To provide the students with the opportunity of obtaining a professional qualification in the field of hotel management focusing on the advanced practical areas and to apply the concepts of hospitality efficiently in their professional forum.

Career Pathways

Graduates of the 4-Year BHM program can pursue careers in:

Hotels & Resorts (Operations, Management, Sales)

Airlines, Cruise Lines & Airport Services

Event Management & MICE Industry

Luxury Retail & Service Management

Food & Beverage Entrepreneurship

Hospitality Consultancy & Revenue Management

Tourism Boards & Destination Management

Academic & Training Institutions

Research & Policy Roles in Hospitality & Tourism

Start-ups and Hospitality Ventures

Notes: Semester 1 and 2 are applicable only for regular entry students. Lateral entry students begin from Semester 3.

Course Curriculum

Semester 1

  • Foundation Course in Food Production-I
  • Foundation Course in Food & Beverage Service-I
  • Introduction to Room Division
  • Introduction to Tourism
  • Hotel Engineering
  • Business Communication / Functional / Formal Hindi
  • Disaster Management / Universal Human Values – I
  • Foundation Course in Food Production-I (Practical)
  • Foundation Course in Food & Beverage Service-I (Practical)
  • Foundation Course in Room Division (Practical)

Semester 2

  • Foundation Course in Food Production-II
  • Foundation Course in Food & Beverage Service-II
  • Foundation Course in Room Division – II
  • Uttarakhand Tourism
  • Foreign Language French-I / Leadership and Public Speaking
  • Universal Human Values / Yoga Education
  • Foundation Course in Food Production-II (Practical)
  • Foundation Course in Food & Beverage Service-II (Practical)
  • Foundation Course in Room Division – II (Practical)

Semester 3

  • Introduction to Indian Cuisine
  • Food & Beverage Service Operation-I
  • Front Office Operation-I
  • Accommodation Operations-I
  • Hotel Accounting
  • Nutrition & Diet Planning
  • Uttarakhand Cuisine and Culture
  • Introduction to Indian Cuisine (Practical)
  • Food & Beverage Service Operation-I (Practical)
  • Front Office Operation-I (Practical)
  • Accommodation Operations-I (Practical)

Semester 4

  • Food Production Operation – Industry Exposure I
  • Food & Beverage Service Operation – Industry Exposure
  • Room Division Operation – Industry Exposure
  • Other Department Industry Exposure
  • Ethics and Values in Ancient Indian Traditions (Indian Culture)

Semester 5

  • Application of Computers
  • Food Commodities
  • Kitchen Store Management
  • Tourism Policy and Planning

Elective – I

  • Regional Cuisine of India
  • Food and Beverage Management
  • Front Office Management
  • Accommodation Management – I

Elective Practical

  • Regional Cuisine of India
  • Food and Beverage Management
  • Front Office Management
  • Accommodation Management – I

Semester 6

  • Hotel Strategic Management
  • Human Resource Management in Hospitality and Tourism
  • Food and Beverage Control
  • Travel Agency Management
  • Home Stay and Entrepreneurship in Tourism Business

Elective – II

  • International Cuisine – I
  • Food and Beverage Management – II
  • Front Office Management – II
  • Accommodation Management – II

Elective II Practical

  • International Cuisine – I
  • Food and Beverage Management – II
  • Front Office Management – II
  • Accommodation Management – II

Semester 7

  • Research Methodology
  • Hotel Sales and Marketing
  • Entrepreneurship in Tourism and Hospitality
  • Elective III A / B / C / D
  • MICE Tourism
  • PDP
  • Elective III A / B / C / D Practical
  • Research Project

Semester 8

  • Comprehensive Viva Voce
  • Report – Job Training / Live Project

Frequently Asked Questions

BHM (Bachelor of Hotel Management) is an undergraduate degree program that focuses on hospitality and hotel operations, including food production, front office, housekeeping, food & beverage service, and hospitality management.

Yes, the BHM course includes mandatory industrial training in reputed hotels, resorts, or hospitality organizations to provide practical exposure.

Yes, BHM is open to students from all streams (Arts, Commerce, Science).

Important skills include:

  • Communication skills
  • Customer service orientation
  • Teamwork
  • Leadership qualities
  • Problem-solving skills
  • Time management

With the growth of tourism, hotels, resorts, and events, BHM has strong career scope in India, especially in luxury hotels, hospitality chains, and tourism sectors.

Yes, BHM is a highly practical and industry-oriented course, involving labs, practical classes, internships, and live industry exposure.

BHM offers:

  • Global career opportunities
  • Dynamic and people-oriented work environment
  • Fast career growth
  • Opportunities in hotels, tourism, airlines, events, and entrepreneurship

Contact Us

GEU
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566/6, Bell Road, Society Area,
Clement Town, Dehradun,
Uttarakhand