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Bachelor of Hotel Management

Course Name

Bachelor of Hotel Management

Program Code

STAR01

Entry Year

2017

Total Duration

4 Years

University Starex University
Course name Bachelor of Hotel Management
Program Code STAR01
Eligibility 10+2 Pass
Test English Language Test Personal Interview
Duration 4 Years

Bachelors in Hotel Management is a 4-year long course offered by WGSHA, approved  by the All India Council for Technical Education (AICTE) and accredited by NBA (National Board of Accreditation).

Tuition Fee 50% of the Total fee
Admission Fee/Procession Fee 7.5% of Total fee
Examination Fee(Annual 7.5%)Subject to a Min. of 6000 & Max. 7000
Other Academic fee(upto 35% of total fee)
Total fee Annual
Rs.45000
Rs.6750
Rs.7000
Rs.31250
Rs.90000

SEMESTER- 1

  • DSC – 1A: Food Production Foundation – I (Theory+Practical)

  • DSC – 2A: Food & Beverage Service Foundation – I(Theory+Practical)

  • DSC3 – 3A: Accommodation & Front Office Operations Foundations – I(Theory+Practical)

  • AE -1: Environmental Science

  • Applications of Computers in Hospitality(Theory+Practical)

SEMESTER-2

  • DSC – 1B: Food Production Foundation – II(Theory+Practical)

  • DSC – 2B: Food & Beverage Service Foundation – II(Theory+Practical)

  • DSC – 3B: Accommodation & Front Office Operations Foundations – III(Theory+Practical)

  • AECC: English/MIL Communication

SEMESTER-3

  • DSC-1C: Food Production Operations – Industry Exposure – 1 (Practical)

  • DSC-2C: Food & Beverage ServiceOperations – Industry Exposure – 1 (Practical)

  • DSC-3C: Accommodation & Front Office Operations – Industry Exposure – 1(Practical)

  • SEC-1: Personality Skills for Hospitality – Learning form Industry (Practical)

SEMESTER-4

  • DSC-1D: Introduction to Indian Cookery(Theory+Practical)

  • DSC-2D: Food & Beverage Service Operations – II(Theory+Practical)

  • DSC-3D: Accommodation & Front Office Operations – II(Theory+Practical)

  • SEC -2: Accounting Skills for Hospitality

SEMESTER-5

  • SEC – 3: Foreign Language Skill – 1 (French/Spanish/German)(Theory+Practical)

  • DSE – 1 A/C/E: Regional Cuisine of India – I/ Food & Beverage Service Management – I/ Accommodation Management – I (Theory+Practical)

  • DSE – 2A: Researching for Hospitality & Tourism Management

  • DSE – 3A: Hospitality Laws

SEMESTER-6

  • SEC – 4: Foreign Language Skill – II (French/Spanish/German)(Theory+Practical)

  • DSE – 1 B/D/E: Regional Cuisine of India – II/ Food & Beverage Service Management – II/ Accommodation Management – II(Theory+Practical)

  • DSE – 2B: Project Work

  • DSE – 3B: Hospitality Marketing

SEMESTER-7

  • SEC – 5 A/B/C: Skill Enhancement for Media & Journalism in Hospitality/ Application of Computers in Hospitality & Tourism/ Web Applications in Hospitality & Tourism(Theory+Practical)

  • DSE – 4A: Human Resource Management

  • DSE – 5A: Safety, Security and Travel Documentation

  • DSE - 6A-14A: Retail Management/Event Management/Laundry Management/Food Service Manageement/Accomodation Mangement/Culinary Management/Bakery Management/Front Office Management/Foreign Cuisine (Italian/Chinese/Mexican/Thai/Others)

SEMESTER-8

  • SEC- 6 D/E/F: Writing Skills for Hospitality (Writing Industril Reports/Hospitality Operation Software Skills/Trade Presentation Skills (Practical)

  • DSE – 4B: Human Resource Practices (Industry Exposure)(Practical)

  • DSE – 5B: Safety, Security and Travel Documentation Facilitation Management Practices (Industry Exposure)(Practical)

  • DSE -6B-14B: Practices in Retail Management/Event Management/Laundry Management/Food Service Manageement/AccomodationMangement/Culinary Management/Bakery Management/Front Office Management/Foreign Cuisines (Italian/Chinese/Mexican/Thai/Others), Industry Exposure (Practical)