Bachelor of Hotel Management-BHM (Accredited by NBA, Approved by AICTE)
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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.
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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 | 2 |
Fundamentals of Food & Beverage Service | 2 |
Fundamentals of Front Office | 2 |
Fundamentals of Housekeeping | 2 |
Computer Fundamentals | 2 |
Basic Communication Skills- I | 2 |
Key
- Theory
- Tutorials
- Practicals
Course | Credits |
---|---|
Food & Beverage Production Theory - I | 3 |
Food & Beverage Production Practical - I | 2 |
Food & Beverage Service Theory - | 3 |
Food & Beverage Service Practical - I | 2 |
Front Office Theory - I | 2 |
Front Office Practical - I | 1 |
Housekeeping Theory - I | 2 |
Housekeeping Practical - I | 1 |
Basic Communication Skills- II | 2 |
Introduction to Professional Hospitality | 2 |
Key
- Theory
- Tutorials
- Practicals
Course | Credits |
---|---|
Industrial Exposure Training | 20 |
Key
- Theory
- Tutorials
- Practicals
Course | Credits |
---|---|
Food & Beverage Production Theory - II | 3 |
Food & Beverage Production Practical - II | 2 |
Food & Beverage Service Theory - II | 3 |
Food & Beverage Service Practical - II | 2 |
Front Office Theory - II | 2 |
Front Office Practical - II | 1 |
Housekeeping Theory - II | 2 |
Housekeeping Practical - II | 1 |
Professional Communication Skills | 2 |
Environmental Studies | 2 |
Hospitality French | 2 |
Key
- Theory
- Tutorials
- Practicals
Course | Credits |
---|---|
Food & Beverage Production Theory - III | 3 |
Food & Beverage Production Practical - III | 2 |
Food & Beverage Service Theory - III | 3 |
Food & Beverage Service Practical - III | 2 |
Front Office Theory - III | 2 |
Front Office Practical - III | 1 |
Housekeeping Theory - III | 2 |
Housekeeping Practical - III | 1 |
Personality Development and Soft Skills | 2 |
Principles of Management | 2 |
Key
- Theory
- Tutorials
- Practicals
Course | Credits |
---|---|
Specialization Training | 20 |
Key
- Theory
- Tutorials
- Practicals
Course | Credits |
---|---|
Professional Core Elective - I | 8 |
Hospitality Research and Project - I | 6 |
Research Methodology | 2 |
Hospitality Human Resource Management | 2 |
Hospitality Financial Accounting | 2 |
Life Skills for Professional Effectiveness | 2 |
Open Elective - I | 3 |
Key
- Theory
- Tutorials
- Practicals
Course | Credits |
---|---|
Professional Core Elective -II | 8 |
Hospitality Research and Project - II | 6 |
Hospitality Marketing | 2 |
Hospitality Operations Management | 2 |
Open Elective- II | 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
- Ability to operate and manage a hospitality venture efficiently and effectively by applying the knowledge of operations and financial concepts learnt during the course.
- Ability to collect and interpret data to arrive at meaningful, innovative solutions for the pressing problems of the day.
- 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.
- Ability to understand and effectively address customer issues by analysing feedback from customer interactions.
- Ability to use appropriate tools and techniques to ensure maximum utilization of resources.
- Ability to understand the legal, cultural, societal, and public health and safety aspects of innovations in the industry.
- Ability to develop sustainable solutions and understand their impact on society and the environment.
- Ability to apply ethical principles to hospitality practices and professional responsibilities.
- Ability to lead and manage multidisciplinary teams by applying management principles.
- Ability to work as a member of a team to ensure customer satisfaction.
- Ability to communicate effectively to a broad audience using written or oral mediums.
- 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
- Fill the online admission form
- Pay the registration fees
- Submit the required documents to the University
- Pay tuition fees
Note: Please read the instructions carefully before filling the admission form
Fees & Scholarships
Refer Fee Structure
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
- Fill the online admission form
- Pay the registration fees
- Submit the required documents to the University
- 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
Start your journey with RUAS
Downloads
- BHM Programme Regulations 2018 pdf | 1.2 MB
- BHM Programme Regulations 2019 pdf | 923.5 KB
- BHM Programme Specifications 2018 pdf | 888.5 KB
- BHM Programme Specifications 2019 pdf | 719.0 KB
Contact
- Person
- Dr. T. Hemanth
- Director - Admissions
- email hidden; JavaScript is required
- Phone
- +91 80 4536 6616