Bachelor of Hotel Management

Graduate Programmes

APPLY NOW 2020 Admissions

Program Code 11289

Course Overview

  • Campus
  • Lucknow
  • Institute
  • Amity School of Hospitality, Lucknow
  • University
  • Amity University Uttar Pradesh
  • Program Code
  • 11289
  • Eligibility
  • 10+2

  • Duration
  • 4 years
  • 1st Year Non Sponsored Semester Fee (Rs. in Lacs)
  • 0.78
  • 1st Year Sponsored Semester Fee (Rs. in Lacs)
 
  • Fee Structure
  • Program Educational Objectives
  • Program Learning Outcomes
1st Year Non Sponsored Semester Fee (Rs. in Lacs) : 0.78
  • Students shall be able to demonstrate systematic knowledge of Hospitality and culinary concepts.
  • Students shall be able to explore information and ideas related to hospitality.
  • Students shall be able to explore use of digital systems in capturing information and utilizing it for guest satisfaction.
  • Students shall be able to critically analyze various issues/problems to develop solutions to improve processes, products and services in hospitality.
  • Students shall be able to communicate proficiently in all dealings related to hospitality.
  • Students shall be able to demonstrate the highest standards of ethical behavior in their professional and personal life.
  • Students shall be able to appraise with learning environment for engaging themselves to update with new knowledge in Hospitality
  • Students shall be able to investigate global issues related to hospitality industry.
  • Students shall be able to demonstrate systematic knowledge of Hospitality and culinary concepts.
  • Students shall be able to explore information and ideas related to hospitality.
  • Students shall be able to explore use of digital systems in capturing information and utilizing it for guest satisfaction.
  • Students shall be able to critically analyze various issues/problems to develop solutions to improve processes, products and services in hospitality.
  • Students shall be able to communicate proficiently in all dealings related to hospitality.
  • Students shall be able to demonstrate the highest standards of ethical behavior in their professional and personal life.
  • Students shall be able to appraise with learning environment for engaging themselves to update with new knowledge in Hospitality
  • Students shall be able to investigate global issues related to hospitality industry.
  • The Student Shall be able to recognize the knowledge of hospitality products & design the services level and differentiate the customer as per their needs
  • The Students will recognize the knowledge of hospitality products, culinary & design the services levels.
  • The Students will express information precisely and accordingly students can react appropriately in guest handling.
  • The Student Shall be able to demonstrate problem identification skills on conducting hospitality research, analyze data, apply the appropriate research tools and to devise the best solution
  • The Student Shall be able to develop and demonstrate skills on hospitality technology application to get access various sources to endorse the decision making.
  • The Students will develop and demonstrate skills on hospitality technology application to get access various sources to endorse the decision making.
  • The Students will recognize hospitality industry related problem, review and apply relevant problem solving methodology to formulate effective solutions.
  • The Student Shall be able to recognize hospitality industry related problem, review and apply relevant problem solving methodology to formulate effective solutions.
  • The Student Students shall be able to present information precisely and accordingly students can react and respond proactively in verbal and non-verbal communication that are appropriate to the situation.
  • The Students will demonstrate problem identification skills on conducting hospitality research and improving skills.
  • The Students will apply confidence, positive attitude and can be a team member in hospitality industry..
  • The Students shall be able to demonstrate confidence, positive attitude and trust while working in teams.
  • The Students shall demonstrates sensitivity to diverse cultural issue and apply them in to hospitality industry
  • The Students will demonstrates sensitivity to diverse cultural issue and apply them in to hospitality industry
  • The Student will recognize ethical and social practices, demonstrate high standard norms and moral path for themselves and peer group.
  • The Student shall be able to recognize ethical and social practices, demonstrate high standard norms and moral path for themselves and peer group
  • Students shall l be able to demonstrate skills and competencies to attract the hospitality employers students are able to discover new ideas and business opportunities.
  • Students will execute communication and culinary skills and competencies to attract the hospitality employers
  • Students will express their interest in continual learning and update their knowledge in hospitality sector.
  • Students shall be able to extend their interest in continual learning and update their knowledge in hospitality sector.
  • Shall be able to acquire guest management skill

Course Structure

  • 1st Year
  • 2nd Year
  • 3rd Year

Semester 1

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Introduction to Hospitality (UG) Allied Courses 3 0 0 0 3.00 View
Food Production and Culinary Art - I (UG) Core Courses 1 0 4 0 3.00 View
Food and Beverage Service Operation - I (UG) Core Courses 1 0 2 0 2.00 View
Front Office Operation - I (UG) Core Courses 1 0 2 0 2.00 View
Accommodation Operation - I (UG) Core Courses 1 0 2 0 2.00 View
Applied Nutrition (UG) Allied Courses 3 0 0 0 3.00 View
Economics of Hospitality and Tourism (UG) Core Courses 2 0 0 0 2.00 View
Environmental Studies (UG) Core Courses 4 0 0 0 4.00 View
Basics of Front Office - I (UG) Core Courses 2 0 2 0 4.00 View
Environmental Studies (UG) Core Courses 4 0 0 0 4.00 View
Food Production and Culinary Art - I (UG) Core Courses 1 0 4 0 3.00 View
Fundamentals of Housekeeping (UG) Core Courses 0 0 0 0 0.00 View
Fundamentals of Food & Beverage Service (UG) Employability & Skill Enhancement Courses 0 0 0 0 0.00 View

Semester 2

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Food Production and Culinary Art - II (UG) Core Courses 2 0 4 0 4.00 View
Food and Beverage Service Operation - II (UG) Core Courses 2 0 4 0 4.00 View
Front Office Operation - II (UG) Core Courses 1 0 2 0 2.00 View
Accommodation Operation - II (UG) Core Courses 1 0 2 0 2.00 View
Accounting Fundamentals (UG) Allied Courses 3 0 0 0 3.00 View
Nutrition and Food Science (UG) Allied Courses 3 0 0 0 3.00 View
Hospitality Leadership (UG) Core Courses 3 0 0 0 3.00 View

Semester 3

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Guest Retaining Strategy (UG) Core Courses 3 0 0 0 3.00 View
Hotel Housekeeping (UG) Core Courses 3 0 0 0 3.00 View
Fundamentals of Human Resource Management (UG) Specialisation Elective Courses 3 0 0 0 3.00 View
Food and Beverage Service - Wine and Liquors-I (UG) Specialisation Elective Courses 2 0 2 0 3.00 View
Front Office Operation & Management (UG) Specialisation Elective Courses 2 0 2 0 3.00 View
Food Production Operations-I (UG) Specialisation Elective Courses 1 0 4 0 3.00 View
Elementary Hospitality Events (UG) Core Courses 3 0 0 0 3.00 View
Term Paper - I (UG) Non Teaching Credit Courses 0 0 0 0 2.00 View

Semester 4

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Food and Safety Law (UG) Core Courses 3 0 0 0 3.00 View
Managing Customer Relationships (UG) Core Courses 2 0 0 0 3.00 View
Training Report (UG) Non Teaching Credit Courses 0 0 0 0 16.00 View
Commodities and Food Costing- I (UG) Core Courses 3 0 0 0 3.00 View

Semester 5

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Seminar - I (UG) Non Teaching Credit Courses 0 0 0 0 3.00 View
Food Production Management - I (UG) Core Courses 2 0 4 0 4.00 View
Accommodation Marketing and Public Relation (UG) Specialisation Elective Courses 4 0 0 0 4.00 View
Facility Management Planning and Design - I (UG) Core Courses 2 0 0 0 2.00 View
Food and Beverage Management Operations and Control - I (UG) Specialisation Elective Courses 3 0 4 0 5.00 View
Front Office Management - II (UG) Specialisation Elective Courses 2 0 4 0 4.00 View

Semester 6

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Accommodation Management - II (UG) Specialisation Elective Courses 2 0 4 0 4.00 View
Facility Management Planning and Design - II (UG) Core Courses 2 0 0 0 2.00 View
Food and Beverage Management Operations and Control - II (UG) Specialisation Elective Courses 2 0 4 0 4.00 View
Food Production Management - II (UG) Core Courses 2 0 4 0 4.00 View
Hospitality and Tourism Research Method (UG) Specialisation Elective Courses 3 0 0 0 3.00 View
Major Project (UG) Non Teaching Credit Courses 0 0 0 0 4.00 View