Bachelor of Hotel Management

Program Code 15289

Campus Dubai

Institute AUD - Tourism and Hospitality

University Amity University Uttar Pradesh

Eligibility X & XII (min 50%)

Duration 4 Years

Selection Process

  • Program Fee (Rs. in Lacs)
  • 1st Year Non Sponsored Semester AED 37000 or USD 10140 per year

Course Structure

1st Year

Semester 1

  • Communication Skills - I
  • Environmental Studies
  • Food Production and Culinary Art - I
  • Fundamentals of Food & Beverage Service
  • Basics of Front Office - I
  • Fundamentals of Housekeeping
  • Communication Skills - I
  • Environmental Studies
  • Food Production and Culinary Art - I
  • Fundamentals of Food & Beverage Service
  • Basics of Front Office - I
  • Fundamentals of Housekeeping

Semester 2

  • Communication Skills - II
  • Communication Skills - II
  • Food Production and Culinary Art - II
  • Applied Nutrition
  • Food & Beverage Service Operations
  • Basics of Front Office -II
  • Housekeeping Operations

2nd Year

Semester 3

  • Individual Excellence & Social Dynamics
  • Hospitality Leadership
  • Guest Retaining Strategy
  • Front Office Operation & Management
  • Advanced Housekeeping Operations
  • Quantity Food Production
  • Basics of Bar Operations
  • Term Paper - I

Semester 4

  • Creativity for Team Excellence
  • Patisserie Operation
  • Regional Cuisines of India
  • Bar Operations & Management
  • Property Management System in Hotels
  • Housekeeping Management - I
  • Eco friendly Concepts in Housekeeping
  • Seminar - I

3rd Year

Semester 5

  • Internship

Semester 6

  • Housekeeping Management - II
  • International Gastronomy
  • Food & Beverage Service Management - I
  • Managing Front Office in hotels
  • Applied Interior Management
  • Fundamentals of Human Resource Management

4th Year

Semester 7

  • Room Division Management
  • Global Hospitality Management
  • Legality of Food Safety
  • Charcuterie Operations
  • Food & Beverage Service Management - II
  • Basics of Confectionery
  • Practices in  Accommodation operations
  • Company Report

Semester 8

  • Professional Ethics and Social Responsibility
  • Advanced Food and Beverage Operations
  • Minor Project
  • Resort Management
  • Hospitality Consumer behaviour
  • Indian Heritage and culture
  • Basics of Baking
  • Advanced Kitchen Management