December 24, 2016

Bachelor of Hotel Management (BHM)

Faculty of Management Studies

Bachelor of Hotel Management (BHM)

A cardinal part of hospitality industry, hotel management has wide employment opportunities. Moreover, with globalization gaining acceptance with more and more countries, the hotel management industry is truly becoming global. As hotel chain owners are opening new hotels in various big and small cities, requirement for trained hotel management professionals is huge. Although considered one of the most glamorous careers, hotel management requires professionals who can keep their cool even in the most challenging situations.

Hotel management can include Hotel & Restaurant management, Cruise Ship Hotel management, Hospital Administration and Catering, Hotel and Tourism Associations, Airline Catering and Cabin Services, Club management, Forest Lodges, Guest Houses amongst others. Expansion of global travel industry and aviation industry is expected to boost hotel industry in next couple of years.

After successful completion, the Degree of BHM will be awarded by H.P. State Govt. owned Himachal Pradesh University, Shimla (Established in 1971). The university is one of highly rated university and recognized in India and abroad for credit transfers.

Program Objective

  • To develop young men and women in to professional experts to manage Hospitality Industry in general and Hotels in particular.
  • To equip youngsters with conceptual and interpersonal skills and social purpose for managerial decision making and its execution in hospitality related industries.
  • To develop and encourage the entrepreneurial capabilities of young generation to make them effective change agents.
  • To meet the demand for trained and professional people in the country at the top level management of business and industrial organizations in the light of new economic and industrial policy of the country.

Prospects & Opportunities :

Lots of lucrative and interesting openings are there for hotel management graduates in various fields like:

  • Hotels & Restaurants
  • Airline Catering and Cabin Services
  • Resorts and Clubs
  • Cruise Ship and Railways
  • Hospital administration and catering
  • Hotel and Tourism Associations
  • Forest Lodges
  • Guest Houses
  • Institutional Management (supervising canteens in college, schools, in factories)
  • Catering departments of railways, banks, armed forces, shipping companies etc. Hotel
  • and catering institutes
  • Self employment

A hotel consists main departments such as Operations, Front office, Housekeeping, Food & Beverage Service, Food &Beverage Production, Accounting, Engineering/ Maintenance, Sales and Security. Each department has a number of positions that one can opt for.

General Operations

General manager, who is the main in charge, is the coordinator and administrator, responsible for staff management, financial control, and provision of services, quality control and customer care. Depending on the size of the hotel, general managers could have assistant managers to supplement their work.

Front Office

It is the centre of all activities. Important functions of receiving the guests, making room reservations, handling correspondence and preparing bills and keeping accounts of the guest services are handled at the front office. The department is headed by Front office manager or Executive House-keeper who supervises and co-ordinates the work. Then there are Assistant Manager, Lobby executive, front office supervisor, information assistant, receptionist, bell captain, bell boy, and doorman etc. to perform their assigned roles.

House Keeping

The work of keeping the hotel, the rooms, the bars, the restaurants etc. clean and making it presentable to the guests and ensuring facilities and comfort to them is handled by this department. Those handling this department are Chief executive house keeper, floor supervisor, room attendants, linen supervisors, Maids etc.

Food and Beverages Department

This department is the hub of the hotel industry and is responsible for all the food that is prepared and served in the hotel. The main functions performed by the department are- presentation, preparation and service of food and beverages involving kitchen, bar and baker. Overall in charge of kitchen is known as Chef de Cuisine, the in charge of section is called Chef de Parties and the one who supervises and coordinates the work of Chef de parties is known as Soups-Chef. One who cooks food is known as Cook, the person in overall charge of dining hall is called Maitre de hotel, Captain in charge of part of dining hall is known as Chef de Range, one who serves food is Demi Chef de Range or Steward. Then there is the restaurant hostess who makes the guests comfortable and deal with any complaints by the guests. Those serving drinks are bartenders.

Duration, Eligibility :

The Institute offers a three-year, semester-patterned, full-time bachelor’s program in Hotel Management. The number of seats for this program is 60. The admission prerequisite is 10+2 in any stream with 50% marks (45% for reserved category). The admission process comprises of a counseling session at the Institute. Candidates are then awarded studentships after producing required documents and paying the fee.

Scholarship

Bells Institute is committed to education. The Institute’s Scholarship Program is informed by the Institute’s vision of “Quality and Affordable Education to All”. To know more about and avail the scholarships, prospective students are encouraged to contact the Admissions Department or the Scholarship Program In-Charge at the Institute.

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