B.Sc - Hospitality and Hotel Management (HHM)
The B.Sc. Hospitality and Hotel Management (HHM) program, offered by our School of Hotel Management and Tourism, is a 3-year undergraduate degree programme designed to equip students with the necessary skills and knowledge for successful careers in the industry. With a focus on Hospitality and Hotel Management, this program prepares students to handle managerial and professional responsibilities with efficiency.
Under the guidance of experienced faculty, students explore various aspects of HHM, developing competencies like a positive outlook, empathy, effective communication, and industry understanding. The curriculum provides a solid foundation in the fundamentals of the field, addressing the gap between academic education and industry demands.
By offering comprehensive theoretical knowledge and practical training, the School of Hotel Management and Tourism provides the best hotel management course in Dehradun and empowers students to meet the evolving needs of the industry. Through the B.Sc. HHM program, students gain the technical expertise and industry insights required to excel in hotel operations and contribute effectively to the hospitality sector.
Salient Features
- 19+ years of academic experience
- Focus on student-centered learning
- Problem-based learning and industry-relevant curriculum
- Best placement opportunities to get placed in high-end and reputed companies
- Industrial training in reputable firms and organizations
- The privilege of 100% placement guidance and support
- Industry Visits, Seminars, Workshops, and Guest Lectures by Eminent Researchers and Industry Practitioners
- Active student clubs and bodies
- The multi-cultural and vibrant teaching environment
Admissions Open 2024!!
Merit-based admission process with online application at Dev Bhoomi Uttarakhand University.
Eligibility & Fee Details
Duration & Eligibility
3 Years
The candidate must have passed 10+2 examination or equivalent in any stream from a recognized educational board with a minimum aggregate score of 50% marks.
Fee Structure |
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Course | Total Fee | ||
Academic fee ( Per Sem) | ₹ 40000/- |
One Time Fee |
|||
Application Fee (Non-Refundable) | Admission Fee (Non-Refundable) | University Enrollment Fee (Non-Refundable) | |
₹ 1,500 | ₹ 7,000 | ₹ 3,000 | |
Exam fees ( Per Semester) | 4,500/- | ||
Download Fee Structure |
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Programme Educational Objectives (PEO's)
PEO-1 | To become competent and gain understanding in a variety of subjects like management, hospitality operations, research procedures, hotel operations etc |
PEO-2 | To inculcate the skills in the students as well as their efficiency including the mapping, preparing, executing, researching, analysing, deciding, and managing the resources and improve related skills including communication and keen business sense required to carry out the operations of Hospitality and Hotels Administration |
PEO-3 | To ready the students to confidently pout out their opinion and express themselves as well as observe, research, evaluate and formulate theories while simultaneously assessing the learning being provided in the organization |
PEO-4 | To develop and a mindset concerning proficient & professional management by encouraging the creative growth of imaginative concepts and resolutions and inculcate and inspire a constant drive in the students to become lifelong learners |
PEO-5 | To inculcate the required skills in the students and assist them in evaluating multilateral and international institutions involving the assessment of their influence in the multinational Hospitality and Hotels Administration |
Program Specific Objectives (PSO's)
PSO-1 | Demonstrate the ability to utilize research-based learning and research procedures like study & interpretation of data and amalgamation of the information to provide reasonable solutions |
PSO-2 | Exhibit and comprehend the key analytical, technical, conceptual skills as well as other associated skills like decision making, managing and critical thinking required to become competent professionals in the Hospitality and Hotels Administration industry |
PSO-3 | Comprehend theoretical and applicable understanding of financial, supervisory, and technical skills essential for the Hospitality and Hotels Administration industry and to possess the ability to implement moral principles as well as perform professional duties |
PSO-4 | Demonstrate good comprehension of the Hospitality and Hotels Administration and its principles as well as the application |
PSO-5 | Demonstrate the ability to use professional written and communication skills fitting to Hospitality and Hotels Administration |
Program Grid Structure
Semester 1
Course Code | Course | Credit |
---|---|---|
23BSHM101 | Fundamental in Food Production-I | 2 |
23BSHM102 | Fundamental in Food & Beverage Service-I | 2 |
23BSHM103 | Fundamental in Front Office-I | 2 |
23BSHM104 | Fundamental in Accommodation Operations-I | 2 |
23BSHM105 | Food Science & Nutrition | 2 |
23BSHM106 | Computer for Hospitality & Tourism | 1 |
23LS191 | English Communication-I | 2 |
Practical | ||
23BSHM181 | Fundamental in Food Production Practical-I | 1.5 |
23BSHM182 | Fundamental in Bakery Practical-I | 1.5 |
23BSHM183 | Fundamental in Food & Beverage Service Practical-I | 1 |
23BSHM184 | Fundamental in Front Office Practical-I | 1 |
23BSHM185 | Fundamental in Accommodation Operations Practical-I | 1 |
23BSHM186 | Computer for Hospitality & Tourism Practical | 1 |
VAM103XX | Value Added Course - I | 0 |
TOTAL | 20 |
Semester 2
Course Code | Course | Credit |
---|---|---|
23BSHM102 | Fundamental in Food Production-II | 2 |
23BSHM202 | Fundamental in Food & Beverage Service-II | 2 |
23BSHM203 | Fundamental in Front Office-II | 2 |
23BSHM204 | Fundamental in Accommodation Operations-II | 2 |
23BSHM205 | Basics of French | 2 |
23BSHM206 | Basics of Tourism | 2 |
23LS192 | Environmental Studies | 2 |
Practical | ||
23BSHM281 | Fundamental in Food Production Practical-II | 1.5 |
23BSHM282 | Fundamental in Bakery practical-II | 1.5 |
23BSHM283 | Fundamental in Food & Beverage Service Practical-II | 1 |
23BSHM284 | Fundamental in Front Office Practical-II | 1 |
23BSHM285 | Fundamental in Accommodation Operations Practical-II | 1 |
VAM203XX | Value Added Course - II | 0 |
TOTAL | 20 |
Semester 3
Course Code | Course | Credit |
---|---|---|
23BSHM381 | Industrial Training (IET) | 22 |
TOTAL | 22 |
Semester 4
Course Code | Course | Credit |
---|---|---|
23BSHM401 | Quantity Food Kitchen | 3 |
23BSHM402 | Bar Operations | 3 |
23BSHM403 | Room Division | 3 |
23BSHM404 | Laundry operations | 2 |
23AEC491 | Ability Enhancement Course-II | 2 |
23LS491 | Indian Knowledge System | 0 |
Practical | ||
23BSHM481 | Quantity Food Production Practical | 2 |
23BSHM482 | Bar Operations Practical | 1 |
23BSHM483 | PMS Practical | 1 |
23BSHM484 | Laundry Operations Practical | 1 |
VAM403XX | Value Added Course - III | 0 |
23SOCIALIN391 | Social Internship | 1 |
TOTAL | 19 |
Semester 5
Course Code | Course | Credit |
---|---|---|
23BHHM505 | Human Resource Management. | 2 |
23BSHM507 | Entertainment Management | 2 |
23BSHM508 | Engineering and Maintenance | 2 |
23BHHM509 | Hotel Accountancy | 3 |
23AEC591 | Ability Enhancement Course-III | 2 |
23BSHM5XX | Programme Elective 1 | 4 |
23BSHM5XX | Programme Elective 2 | 4 |
23OE56X | Open Elective I | 2 |
23BSHM510 | Facility Planning | 2 |
Practical | ||
VAM503XX | Value Added Course - IV | 0 |
TOTAL | 23 |
Semester 6
Course Code | Course | Credit |
---|---|---|
23BSHM605 | Hospitality Entrepreneurship | 2 |
23BHHM606 | Strategic Management | 2 |
23BSHM607 | Customer Relationship Management | 2 |
23BHHM608 | Hospitality Sales and Marketing | 2 |
23AEC691 | Ability Enhancement Course-IV | 2 |
23BSHM6XX | Programme Elective 3 | 4 |
23BSHM6XX | Programme Elective 4 | 4 |
Practical | ||
VAM603XX | Value Added Course - V | 0 |
23PSPR691XX | Field work | 1 |
23BSHMSEM609 | Seminar | 2 |
TOTAL | 21 |
Semester 7
Course Code | Course | Credit |
---|---|---|
23PHCC103 | Research Methodology for Humanities & Social Sciences | 4 |
23BSHM7XX | Program Elective-V | 4 |
23BSHM7XX | Program Elective-VI | 4 |
23BSHM7XX | Program Elective-VII | 4 |
23BSHM7XX | Program Elective-VIII | 4 |
23PHCC102 | Research & Publication Ethics | 4 |
23OE76X | Open Elective-II | 2 |
TOTAL | 26 |
Semester 8
Course Code | Course | Credit |
---|---|---|
23RND891XX | Research Work-I | 8 |
23LS803 | Indian Constitution | 2 |
23BSHM7XX | Program Elective-IX | 4 |
23BSHM7XX | Program Elective-X | 4 |
VAM803XX | Statistical Tools & Techniques | 1 |
TOTAL | 19 |
Programme Elective-I
23BSHM501 | Food Production-I |
23BSHM581 | Food Production Practical-I |
23BSHM503 | Front Office-I |
23BSHM583 | Front Office Practical-I |
Programme Elective-II
23BSHM502 | Food & Beverage Service-I |
23BSHM582 | Food & Beverage Service Practical-I |
23BSHM504 | House Keeping-I |
23BSHM584 | House Keeping Practical-I |
Programme Elective-III
23BSHM601 | Food Production-Il |
23BSHM681 | Food Production Practical-Il |
23BSHM603 | Front Office-Il |
23BSHM683 | Front Office Practical-Il |
Programme Elective-IV
23BSHM602 | Food & Beverage Service-Il |
23BSHM682 | Food & Beverage Service Practical-Il |
23BSHM604 | House Keeping-II |
23BSHM684 | House Keeping Practical-II |
Programme Elective-V
23BSHM701 | Event Logistics |
23BSHM702 | Resort Management |
Programme Elective-VI
23BSHM703 | Event Costing & Budgeting |
23BSHM704 | Resort and Destination Management |
Programme Elective-VII
23BSHM705 | Event Laws and Licenses |
23BSHM706 | RWedding Planning and Function Management |
Programme Elective-VIII
23BBATM801 | Tourism Planning and development |
23BBHR812 | Corporate Leadership |
Programme Elective-IX
23BBHR813 | Performance Management |
22BBATM803 | Tour Leadership and Management |
Programme Elective-X
23BBMK711 | Product and Brand Management |
23BBIB712 | Cross Cultural Business Management |
Job Opportunities The Course Might Lead To
The course equips students to acquire operational-level jobs in the hospitality industry. After successfully completing the course, graduates will exhibit a broad knowledge of the various characteristics of the hospitality industry and hence will equip students to work on the varied domains namely:
- Management Trainee in Hotel
- Cabin Crew
- Customer Relation Administrator
- Hospital and Institutional Catering Executives
Admission 2023-24