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Hotel Management - Admission Through Bihar Student Credit Card Scheme

A total of 60 colleges provide this course across different locations.

Hotel Management

Hotel Management encompasses the administration and operation of hospitality establishments such as hotels, resorts, and other lodging facilities. Educational programs in hotel management aim to equip students with the necessary skills and knowledge to effectively manage these establishments, ensuring exceptional guest experiences and efficient operations. Key Features of Hotel Management Programs: ? Duration: Typically ranges from 3 to 4 years for undergraduate degrees, with postgraduate programs lasting 1 to 2 years. ? Eligibility: For undergraduate courses, completion of higher secondary education (10+2) is generally required. Postgraduate programs usually necessitate an undergraduate degree in hotel management or a related field. ? Curriculum: Programs often cover a broad spectrum of subjects, including: Hospitality Operations, Food and Beverage Management, Front Office Operations, Housekeeping Management, Marketing and Sales in Hospitality, Financial Management, Human Resource Management, & Event Management ? Practical training through internships and hands-on projects is often integral to these programs, providing students with real-world experience. Career Opportunities: Graduates in hotel management can pursue various roles within the hospitality industry, such as: ? Hotel Manager: Overseeing the overall operations of a hotel or resort. ? Front Office Manager: Managing guest services and front desk operations. ? Food and Beverage Manager: Supervising dining services and culinary operations. ? Event Coordinator: Planning and executing events within the hospitality setting. ? Sales and Marketing Executive: Promoting the establishment and managing client relations. These programs also lay the foundation for entrepreneurial ventures in the hospitality sector. Pursuing a course in hotel management is ideal for individuals passionate about the hospitality industry, aiming to deliver exceptional guest experiences, and seeking dynamic career opportunities in a global field.

Course Instructors

  • Educational Qualification: Completion of higher secondary education (10+2) from a recognized board in any stream.
  • Minimum Marks: An aggregate score of at least 50% in the qualifying examination; however, this percentage may vary depending on the institution.
  • Age Limit: Candidates should be less than 25 years of age as on 1st August of the year of admission. There is a relaxation of 3 years for candidates belonging to Scheduled Caste (SC) and Scheduled Tribe (ST) categories.
  • Entrance Examination: Qualification in national or state-level entrance exams such as the National Council for Hotel Management Joint Entrance Examination (NCHM JEE) or institution-specific exams conducted by hotel management schools.

Course Curriculum

Semester Subjects
Semester 1
  • Food Production Foundation - I
  • Food & Beverage Service Foundation - I
  • Front Office Operations - I
  • Housekeeping Operations - I
  • Hotel Engineering
  • Nutrition and Food Science
Semester 2
  • Food Production Foundation - II
  • Food & Beverage Service Foundation - II
  • Front Office Operations - II
  • Housekeeping Operations - II
  • Principles of Management
  • Business Communication
Semester 3
  • Food Production Operations
  • Food & Beverage Service Operations
  • Front Office Management
  • Housekeeping Management
  • Hotel Accountancy
  • Human Resource Management
Semester 4
  • Advanced Food Production Operations
  • Advanced Food & Beverage Service Operations
  • Accommodation Operations
  • Financial Management
  • Marketing Management
  • Research Methodology
Semester 5
  • Food & Beverage Management
  • Accommodation Management
  • Strategic Management
  • Facility Planning
  • Entrepreneurship Development
  • Elective I (e.g., Event Management)
Semester 6
  • Advanced Accommodation Management
  • Advanced Food & Beverage Management
  • Tourism Management
  • Project Work
  • Industrial Training Report
  • Elective II (e.g., Hospitality Law)

Course Curriculum

Semester Subjects
Semester 1
  • Food Production Foundation - I
  • Food & Beverage Service Foundation - I
  • Front Office Operations - I
  • Housekeeping Operations - I
  • Hotel Engineering
  • Nutrition and Food Science
Semester 2
  • Food Production Foundation - II
  • Food & Beverage Service Foundation - II
  • Front Office Operations - II
  • Housekeeping Operations - II
  • Principles of Management
  • Business Communication
Semester 3
  • Food Production Operations
  • Food & Beverage Service Operations
  • Front Office Management
  • Housekeeping Management
  • Hotel Accountancy
  • Human Resource Management
Semester 4
  • Advanced Food Production Operations
  • Advanced Food & Beverage Service Operations
  • Accommodation Operations
  • Financial Management
  • Marketing Management
  • Research Methodology
Semester 5
  • Food & Beverage Management
  • Accommodation Management
  • Strategic Management
  • Facility Planning
  • Entrepreneurship Development
  • Elective I (e.g., Event Management)
Semester 6
  • Advanced Accommodation Management
  • Advanced Food & Beverage Management
  • Tourism Management
  • Project Work
  • Industrial Training Report
  • Elective II (e.g., Hospitality Law)
  • Educational Qualification: Completion of higher secondary education (10+2) from a recognized board in any stream.
  • Minimum Marks: An aggregate score of at least 50% in the qualifying examination; however, this percentage may vary depending on the institution.
  • Age Limit: Candidates should be less than 25 years of age as on 1st August of the year of admission. There is a relaxation of 3 years for candidates belonging to Scheduled Caste (SC) and Scheduled Tribe (ST) categories.
  • Entrance Examination: Qualification in national or state-level entrance exams such as the National Council for Hotel Management Joint Entrance Examination (NCHM JEE) or institution-specific exams conducted by hotel management schools.
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