Bachelor of Hotel Management

Program Code 12289

Campus Jaipur

Institute Amity School of Hospitality, Jaipur

University Amity University Rajasthan

Eligibility 10+2

Duration 4 Years

Selection Process

  • Program Fee (Rs. in Lacs)
  • 1st Year Non Sponsored Semester 0.56

Course Structure

1st Year

Semester 1

  • Food Production & Culinary Art I
  • Computer & Information Technology I
  • Bakery & Confectionary
  • Accommodation Operation I
  • Food Production & Culinary Art - I Lab
  • Food & Beverage Service Operation - I Lab
  • Front Office Operation - I Lab
  • Accommodation Operation - I Lab
  • Computer & Information Technology - I Lab
  • Front Office Operation I
  • Food & Beverage Service Operation I
  • Behavioural Science I (Understanding Self for Effectiveness)
  • English
  • French

Semester 2

  • Term Paper
  • Food & Beverage Service Operation - II Lab
  • Front Office Operation - II Lab
  • Accommodation Operation - II Lab
  • Computer & Information Technology - II Lab
  • Computer & Information Technology- II
  • Food Production & Culinary Art II
  • Food & Beverage Service Operation II
  • Front Office Operation II
  • Accommodation Operation II
  • Food Production & Culinary Art- II Lab
  • Fundamentals of Hospitality Accounting II
  • Bakery & Confectionary
  • English
  • Behavioural Science – II (Problem solving and creative thinking)
  • Foreign Language – II French

2nd Year

Semester 3

  • Food Production & Culinary Art -III
  • Food & Beverage Service Operation - III
  • Front Office Management - I
  • Accommodation Management - I
  • Managerial Accounting
  • Food Production & Culinary Art -III
  • Food & Beverage Service Operation - III
  • Front Office Management - I
  • Accommodation Management - I
  • Information Technology in Hospitality & Tourism
  • Enviormental Studies
  • Behavioural Science - III
  • Communication Skills - I
  • Food Science & Nutrition
  • Tourism Operations
  • French

Semester 4

  • Food Production Training Report
  • Food & Beverage Service Training Report
  • Front Office Management Training Report
  • Accommodation Management Training Report

3rd Year

Semester 5

  • Food Production Management - I
  • Food & Beverage Management & Control - I
  • Front Office Management - II
  • Accommodation Management - II
  • Financial Management
  • Hospitality & Tourism Research Methodology
  • Bakery & Confectionary - III
  • Food Production Management - I
  • Food & Beverage Management & Control - I
  • Front Office Management - II
  • Accommodation Management - II
  • Behavioural Science - IV
  • Communication Skills - II
  • Hotel Law
  • Hotel Interior Decoration
  • Yield Management
  • French-IV

Semester 6

  • Food Production Management - II
  • Food & Beverage Management & Control - II
  • Front Office Management-III
  • Accommodation Management - III
  • Hospitality & Tourism Marketing Management
  • Facility Management & Planning & Design - I
  • Bakery & Confectionary - IV
  • Food Production Management - II
  • Food & Beverage Management & Control - II
  • Front Office Management-III
  • Accommodation Management - III
  • Behavioural Science - V
  • Communication Skills - I
  • Entreprenership Development
  • Meeting & Confrences & Exhibition Management
  • IndoAsian Cuisine
  • French-V

4th Year

Semester 7

  • Advance Food Production Management - I
  • Advance Food & Beverage Management -I
  • Advance Front Office Operation Management-I
  • Advance Accommodation Operation Management-I
  • Facility Management & Planning & Design - II
  • Human Resource Management
  • Bakery & Confectionary - V
  • Advance Food Production Management - I
  • Advance Food & Beverage Management -I
  • Advance Front Office Operation Management-I
  • Advance Accommodation Operation Management-I
  • Behavioural Science - VI
  • Communication Skills - I
  • Customer Relationship Management
  • Bar Management
  • Safety & Security Management
  • French - VI

Semester 8

  • Advance Front Office Operation Management-II
  • Advance Accommodation Operation Management-II
  • Hospitality & Tourism Research Project
  • Advance Food Production Management II
  • Advance Food & Beverage Management II
  • Advance Front Office Operation Management-II
  • Advance Accommodation Operation Management-II
  • Bakery & Confectionary - VI
  • Advance Food & Beverage Management II
  • Advance Food Production Management II
  • Behavioural Science - VII
  • Communication Skills - I
  • Total Quality Management
  • Hotel Economics
  • Cost Management
  • French-VII