Maharshi Dayanand University - MDU Courses

B.H.M. (Bachelor of Hotel Management)

Course Detail

Semester – I

1. Fundamentals of Management
2. Hospitality Accounting
3. Basic Computing Skills
4. Fundamentals of Hospitality Management
5. Basics of Front office operations
6. Practical
7. Basics of Housekeeping Operations
8. Practical IN-HOUSE TRAINING
9. Soft Skills
   • Communication Skills
   • News paper, Extempore
   • Group Discussion-focus G D
   • Time Management
   • Mock Interview
   • Teamwork (member)
   • Assertive Behavioral Skills
   • Adjustment in New working environment
   • Importance of Happiness in your Professional Life
10. Industry Relevant Skills
    • Telephonic conversation
    • Dressing Skills
    • Formal Presentation
    • Importance of Vocabulary
    • Team Management
    • Developing A Pleasing Personality
    • Flower Arrangement
    • Catering With Smile
    • Making Guest Comfortable
    • Soothing Ambience
    • Importance of healthy Diet
    • Introduction to Event Handling
11. Practical

Semester II

1. Hospitality Marketing
2. Business Communication
3. Human Resource Management
4. Basics of Food Production
5. Practical
6. Basics of F & B services
7. Housekeeping Management
8. Practical
9. Introduction to Tourism Industry

Semester – III

1. Financial Management
2. Food Production Techniques
3. Practical
4. F & B Service (Restaurant and Bar Operations)
5. Practical
6. Front Office Management
7. Practical
8. F & B Services (Banqueting Management)
9. Practical
10. Hotel French
11. Viva based

Semester – IV

1. Industrial Training in Food and Beverage Service (Banqueting Services) Food Production Techniques (Multi Cuisines), Housekeeping, Front office, H.R, Sales&Marketing
2. Training Report
3. Viva-Voce

Semester – V

1. Legal Frame work for Hospitality Industry
2. Project and Facility Planning
3. Food Production Management and Control
4. Practical
5. Information Technology in Hospitality Industry
6. Service Marketing
7. Organization Behaviour
8. Room Division Management

Semester  - VI

1. Event Management
2. Specialized Catering Operations
3. Practical
4. Industrial Training and Assessment
   1.  
      • Hotel Marketing and Sales, Human Resource
      • Event management
      • Customer Relation Management
      • Accommodation Management
      • Food and Beverage Operations (Bar and Restaurant, Institutional Catering
      • Institutional House Keeping
   • Industrial Training in Area of Specialization
5. Project
6. Viva-voce