Bachelor of Hotel Management (BHM)

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Bhm1

Overview

Objective

  • To provide students with knowledge of technical and management concepts to enhance competencies in Food & Beverage Production, Food & Beverage Service, Front Office and Housekeeping Operations to distinguish the graduates from others as innovative managers and leaders in hospitality sector
  • To facilitate proficiency in communication, soft skills, foreign language that promotes inter-personal skills, business etiquette and enhance professional qualities to be globally competent
  • To provide research opportunities to develop critical thinking abilities in the students and enable them and augment creative and innovative abilities of students to meet the challenges of the constantly evolving hospitality industry
  • To inculcate professional ethics, strong human values and social skills for the development of leadership skills required for professional success in evolving global professional environments.

Highlights

  • Proctoral System

    Under the Proctoral System, every student is assigned a faculty member as a Proctor or a mentor.

    These mentors offer guidance, support and encouragement to students, helping them as they progress along their academic journey. From the choice of electives to their academic performance, from attendance to meeting their credit requirements, students can approach these mentors with any and every query.

    Proctors also interact with parents/​guardians and keep them updated on the progress of students.

    To ensure that they reap the benefits of the Proctoral System, students are advised to be in regular contact with their Proctors.

    View All Proctors

  • Innovation Centre

    At the Innovation Centre, students team up with faculty members to bring their innovative ideas to life.

    Ideas are assessed based on their relevance to — and impact on — society. These are then translated into working projects that are entered in national and international competitions, and for registration as patents.

    View All Opportunities

  • Industry Visits

    To ensure that students gain a thorough understanding of the realities of the industry as well as its various departments, industry visits are regularly conducted. Students are also expected to prepare observation reports and submit their recommendations after every visit. This prepares them to approach existing industry-problems with a fresh, inventive approach that offers them an edge over their peers.

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  • Open Electives

    At RUAS, we believe that the best learning happens beyond the rigid confines of textbooks and fields of study.

    With the Open Electives System, students are encouraged to explore subjects and themes that are of interest to them. Viewed as courses that will complement their core competencies and interests, Open Electives ensure the holistic development of students.

    View List of Open Electives

Over its 27 years of existence, RUAS’s Faculty of Hospitality Management and Catering Technology has established itself as an institution that effortlessly bridges the gap between industry and academics, offering students a program that is —

  • Rooted in the application-based learnings of the day
  • Includes intensive training in operations, management, foreign language, information technology and entrepreneurial skills
  • Incorporates comprehensive industry training through internships and placement support
  • Involves laboratory work, field trips and industry visits
  • Ensures value addition through guest lectures and workshops by industry experts

  • Our emphasis on applied brilliance translates into a campus that is buzzing with activity, whether in the form of guest lectures, seminars, workshops and industry events or student-organised activities and competitions.
  • With 9 Faculties from different areas of study, multidisciplinary thinking is a way of life at RUAS.
  • From a host of eateries and cafes to convenience stores and coffee vending machines, our campus has been designed and developed to ensure that the needs of every student are met.
  • With access to RUAS’s numerous facilities, students are encouraged to participate in co-curricular sports and cultural events.
  • The University offers a range of on-campus accommodation options. Third-party, off-campus hostels are also available.

Structure

Study Domains

  • HM

    Hospitality Management

    An introduction to the industry that helps clarify and explain the basic concepts of hospitality.

  • BAO

    Basic and Advanced Operations

    A strong foundation of the core and ancillary operations of the industry.

  • AC

    Ancillary Courses

    An overview of areas that supplement hotel operations, including Sales and Marketing, Law, Human Resources, etc.

  • IT

    Information Technology

    An understanding of the latest in Hotel Information Management Systems.

  • HSS

    Humanities and Social Sciences

    An introduction to personal and professional development, language courses, soft skills and life skills

  • HP

    Hospitality Projects

    Output-based projects, seminars, and internships in the industry.

  • OE

    Open Electives

    Value-added courses that ensure a holistic approach to hospitality

  • PCE

    Professional Core Electives

    A variety of areas in which students can develop core competencies

  • HT

    Hotel Training

    Training in Indian and international hotels to develop an in-depth understanding of hotel operations

  • ST

    Specialization Training

    Training in areas of a student’s interest

  • Lang

    Languages

    Hospitality French

Course Progression

Course Credits
Fundamentals of Food & Beverage Production

19HMC101A Practicals

2
Fundamentals of Food & Beverage Service

19HMC102A

2
Fundamentals of Front Office

19HMC103A Practicals

2
Fundamentals of Housekeeping

19HMC104A Practicals

2
Computer Fundamentals

19HMS105A Practicals

2
Basic Communication Skills- I

19HMA106A Practicals

2

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits
Food & Beverage Production Theory - I

19HMC111A Theory

3
Food & Beverage Production Practical - I

19HMC112A Practicals

2
Food & Beverage Service Theory -

19HMC113A Theory

3
Food & Beverage Service Practical - I

19HMC114A Practicals

2
Front Office Theory - I

19HMC115A Theory

2
Front Office Practical - I

19HMC116A Practicals

1
Housekeeping Theory - I

19HMC117A Theory

2
Housekeeping Practical - I

19HMC118A Practicals

1
Basic Communication Skills- II

19HMA119A Practicals

2
Introduction to Professional Hospitality

19HMS120A Practicals

2

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits
Industrial Exposure Training

19HMC201A

20

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits
Food & Beverage Production Theory - II

19HMC211A Theory

3
Food & Beverage Production Practical - II

19HMC212A Practicals

2
Food & Beverage Service Theory - II

19HMC213A Theory

3
Food & Beverage Service Practical - II

19HMC214A Practicals

2
Front Office Theory - II

19HMC215A Theory

2
Front Office Practical - II

19HMC216A Practicals

1
Housekeeping Theory - II

19HMC217A Theory

2
Housekeeping Practical - II

19HMC218A Practicals

1
Professional Communication Skills

19HMS219A Practicals

2
Environmental Studies

19HMA220A Theory

2
Hospitality French

19HMS221A Practicals

2

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits
Food & Beverage Production Theory - III

19HMC301A Theory

3
Food & Beverage Production Practical - III

19HMC302A Practicals

2
Food & Beverage Service Theory - III

19HMC303A Theory

3
Food & Beverage Service Practical - III

19HMC304A Practicals

2
Front Office Theory - III

19HMC305A Theory

2
Front Office Practical - III

19HMC306A Practicals

1
Housekeeping Theory - III

19HMC307A Theory

2
Housekeeping Practical - III

19HMC308A Practicals

1
Personality Development and Soft Skills

19HMS309A Practicals

2
Principles of Management

19HME310A Theory

2

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits
Specialization Training

19HME311A

20

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits
Professional Core Elective - I

19HME40XA Theory Practicals

  • 19HME401A — Food & Beverage Production
  • 19HME402A — Food & Beverage Service
  • 19HME403A — Front Office
  • 19HME404A — Housekeeping
8
Hospitality Research and Project - I

19HME406A Theory Practicals

6
Research Methodology

19HME407A Theory

2
Hospitality Human Resource Management

19HME408A Theory

2
Hospitality Financial Accounting

19HME409A Practicals

2
Life Skills for Professional Effectiveness

19HMS410A Practicals

2
Open Elective - I

19HME42XA

  1. 19HME421A — Food & Beverage Production
  2. 19HME422A — Food & Beverage Service
  3. 19HME423A — Front Office
  4. 19HME424A — Housekeeping
  5. 19HME425A — Management Studies, Hospitality
  6. 19HME426A — Online Course
  7. 19HME427A — Innovation
  8. 19HME428A — Industrial Problem Solving & Hackathon
3

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits
Professional Core Elective -II

19HME41XA Theory Practicals

  • 19HME411A — Food & Beverage Production
  • 19HME412A — Food & Beverage Service
  • 19HME413A — Front Office
  • 19HME414A — Housekeeping
8
Hospitality Research and Project - II

19HME416A Theory Practicals

6
Hospitality Marketing

19HME417A Theory

2
Hospitality Operations Management

19HME418A Practicals

2
Open Elective- II

19HME43XA

  1. 19HME431A — Food & Beverage Production
  2. 19HME432A — Food & Beverage Service
  3. 19HME433A — Front Office
  4. 19HME434A — Housekeeping
  5. 19HME435A — Management Studies, Hospitality
  6. 19HME436A — Online Course
  7. 19HME437A — Innovation
  8. 19HME438A — Industrial Problem Solving & Hackathon
3

Key

  • Theory
  • Tutorials
  • Practicals

Details

Teaching and Assessment

During each semester, students’ performance is assessed through Continuous Evaluation (CE) and a Semester End Examination (SEE). CE and SEE carry equal weightage. Students are awarded grades based on the marks scored.

View Complete Grading System

Key Skill Development

  1. Ability to operate and manage a hospitality venture efficiently and effectively by applying the knowledge of operations and financial concepts learnt during the course.
  2. Ability to collect and interpret data to arrive at meaningful, innovative solutions for the pressing problems of the day.
  3. Ability to design and develop a hospitality venture (like a restaurant, a hotel, or a tourist destination), while taking into consideration public health and safety as well as cultural, societal, and environmental implications.
  4. Ability to understand and effectively address customer issues by analysing feedback from customer interactions.
  5. Ability to use appropriate tools and techniques to ensure maximum utilization of resources.
  6. Ability to understand the legal, cultural, societal, and public health and safety aspects of innovations in the industry.
  7. Ability to develop sustainable solutions and understand their impact on society and the environment.
  8. Ability to apply ethical principles to hospitality practices and professional responsibilities.
  9. Ability to lead and manage multidisciplinary teams by applying management principles.
  10. Ability to work as a member of a team to ensure customer satisfaction.
  11. Ability to communicate effectively to a broad audience using written or oral mediums.
  12. Ability to adapt to the changes in technology and to engage in independent, life-long learning.

Careers

  • Entrepreneur

  • Hotel Operations

  • Kitchen Operations

  • Restaurant and Bar Operations

  • Retail and Service Industry

  • Airline Industry

  • Cruise Lines Industry

  • Facilities Management

  • Consulting

Admissions

Eligibility

Must have passed 10+2 examinations from a recognized state or central board in any stream

Application Process

  1. Fill the online admission form
  2. Pay the registration fees
  3. Submit the required documents to the University
  4. Pay tuition fees

Note: Please read the instructions carefully before filling the admission form

Fees & Scholarships

Rs. 1,68,550 per annum for Indian nationals

Eligibility

  • Must have passed 10+2 examinations from a recognized board in any stream
  • Any international qualification approved by an Association of Indian Universities as equivalent to 10+2 examinations

Application Process

  1. Fill the online admission form
  2. Pay the registration fees
  3. Submit the required documents to the University
  4. Pay tuition fees

Note: Please read the instructions carefully before filling the admission form

Fees & Scholarships

NRI/ Foreign Students:

  • USD 3000 + Other fee Rs.38,550 per annum

Eligibility

Admission to II Year, III Semester of Bachelor’s in Hotel Management is open to candidates who:

  • Have completed a one-year certificate program (full-time) either in Food & Beverage or Rooms Division from a recognized board/​university.
  • Have passed their 10+2 examinations from a recognized board in any stream.

Application Process

  1. Fill the online admission form
  2. Pay the registration fees
  3. Submit the required documents to the University
  4. Pay tuition fees

Note: Please read the instructions carefully before filling the admission form

Fees & Scholarships

Rs. 1,30,000 per annum for Indian nationals

Start your journey with RUAS

Contact
Director - Admissions
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Phone
+91 80 4536 6616
Person
Mr. S L Narasimhan