B.H.M. + M.B.A. (Bachelor of Hotel Management + Master of Business Administration) is a dual degree program that combines the core subjects of both the hospitality industry and business management. This course is designed to provide students with a comprehensive understanding of hotel operations and management, as well as the knowledge and skills needed to manage a business. The combination of a Bachelor's in Business Administration (BBA) and a Master's in Business Administration (MBA) offers a comprehensive educational journey in the realm of business management. The BBA curriculum typically provides students with a foundational understanding of core business principles such as accounting, marketing, finance, and management. It equips individuals with essential skills for entry-level positions in various industries. Building upon this groundwork, the MBA program delves deeper into advanced topics, strategic thinking, and leadership development. It often incorporates case studies, real-world projects, and opportunities for internships or consulting projects, allowing students to apply theoretical knowledge to practical scenarios. Through coursework focused on areas like organizational behavior, strategic management, and global business, graduates gain the expertise necessary to navigate complex business environments and assume leadership roles.
Course Name | Bachelor of Hotel Management + Master of Business Administration |
Course Type | Degree |
Course Duration | Four Years |
Eligibility Criteria | 10+2 |
Application Process | online and offline mode |
Admission Process | Merit or Entrance Exam based |
Fee Structure | Updated Soon |
The duration of the B.H.M. + M.B.A. program is typically five years, including a one-year industrial training program.
The selection criteria for the B.H.M. + M.B.A. program are based on the performance of candidates in the entrance exam followed by a personal interview and group discussion.
The application form for the B.H.M. + M.B.A. program is available on the official website of the respective college or university.
The application process for the B.H.M. + M.B.A. program is online. Candidates need to fill in the application form and submit it online along with the necessary documents and application fee.
The fee for the B.H.M. + M.B.A. program varies from college to college. However, on average, the course fee ranges from INR 5 lakhs to 10 lakhs per annum.
Year 1:
Year 2:
Year 3:
Year 4:
NOTE:- Every college issues a list of documents required. Make sure you have all documents on this list when you apply. Remember to take attested photocopies of all the above. Don't forget to take with you the amount to pay for fees in cash or demand draft.
Given below are few of the important highlights of the program.
Program Full Name | Bachelor of Hotel Management and Master of Business Administration |
Program Level | Master Degree Courses |
Duration of the Program | 5 Years |
Examination Type | Semester |
Eligibility | 10+2 in Any Stream or Its Equivalent Exam From Recognised Board |
Admission Process | Entrance Exam and Merit Based |
Average Program Fee | Rs. 2 Lakh - Rs. 3 Lakh |
Syllabus of Hotel Management as prescribed by various Universities and Colleges.
Paper Code | Subjects of Study |
1 | Food Production Foundation |
2 | Introduction to the Art of Culinary |
3 | Methods of Cooking |
4 | Bakery and Confectionery |
5 | Basic Preparations |
6 | Kitchen Equipment |
7 | Food Commodities |
8 | Kitchen Hygiene |
9 | Kitchen Organization Layout and Hierarchy |
10 | Cheese Classification |
11 | Breakfast |
12 | Introduction in Indian Cuisine |
13 | Food & Beverage Service |
14 | Food and Beverage Service Industry |
15 | Food and Beverage Service areas in Hotels |
16 | Food and Beverage Service Equipment |
17 | Food and Beverage Service Personnel |
18 | Food and Beverage Service Methods |
19 | Menu |
20 | Types of Meals |
21 | Room Service |
22 | Buffets |
23 | Control Methods |
24 | Non-Alcoholic Beverages |
25 | Alcoholic Beverages |
26 | Other Fermented and Brewed Beverages |
27 | Function Catering |
28 | Restaurant Planning |
29 | Food Safety and Hygiene |
30 | Introduction to Food safety |
31 | Food microbiology |
32 | Food Preservation |
33 | Food adulteration & Additives |
34 | Food standards |
35 | Hygiene and sanitation in food sector |
36 | General English |
37 | Language & Communication |
38 | Remedial English |
39 | Skills of Written English |
40 | Oral Skills |
41 | Applications to Computers |
42 | Introduction to Computers |
43 | Operating Systems |
44 | Word Processing |
45 | Spreadsheets |
46 | Presentations |
47 | DBMS |
48 | Internet |
49 | Hotel Accounting |
50 | Accounting Theory |
51 | Account Records |
52 | Financial Statement |
53 | Depreciation Reserves and Provisions |
54 | Computer Applications |
55 | Hotel Housekeeping |
56 | Introduction |
57 | Housekeeping Department |
58 | Housekeeping procedures |
59 | Cleaning of Public Areas |
60 | Hotel guest room |
61 | Cleaning Equipment |
62 | Food Science and Nutrition |
63 | Introduction to Food and Nutrition |
64 | Major Nutrients |
65 | Classification of raw materials into food groups |
66 | Factors influencing food intake and food habits |
67 | Balanced Diet/Menu planning |
68 | Importance of Therapeutic Diet |
69 | Food Production Operation |
70 | Out-door Catering |
71 | Regional Cuisine |
72 | Quantity Food Production |
73 | Stores |
74 | Cuts of Meat & Meat Cookery |
75 | Popular International Cuisine |
76 | Cold cuts |
77 | Food Styling |
78 | Banqueting Preparation |
79 | Cook chill system & cook freeze system |
80 | Menu Planning |
81 | Accompaniments |
82 | garnishes and Salads |
83 | Convenience Food & Fast Food |
84 | Garde Manger |
85 | Buffet preparation |
86 | Housekeeping Operations |
87 | Cleaning Science |
88 | Laundry Management |
89 | Safety Awareness and First Aid |
90 | Safeguarding Assets |
91 | Pest Control |
92 | Housekeeping Supervision |
93 | Linen/Uniform/Tailor room |
94 | Cleaning of Guest Room |
95 | Interior Decoration |
96 | Colour Scheme |
97 | Lighting |
98 | Furniture Arrangements |
99 | Floor and Wall Covering |
100 | Soft Furnishings and Accessories |
101 | Flower Arrangement |
102 | Refurbishment and redecoration |
103 | Front Office Operations |
104 | Front office organization |
105 | Telecommunications |
106 | The Accommodation Product |
107 | Reservations |
108 | Registration |
109 | Front Office Responsibilities |
110 | Hospitality Industry, Products, & Services |
111 | Hotel Organization |
112 | Lobby and Bill-desk Operation |
113 | Front office cash/checkout settlement |
114 | Front office accounting |
115 | Guest Complaint handling/Problem Solving |
116 | Credit Control |
117 | Hotel Costing and Management Accounting |
118 | Cost Accounting |
119 | Material Cost |
120 | Preparation of Cost sheet |
121 | Marginal costing technique |
122 | Standard costing technique |
123 | Visitors Tabular Ledger |
124 | Uniform system of Accounting and Departmental accounting |
125 | Financial Management |
126 | Introduction to Financial Management |
127 | Ratio Analysis |
128 | Capitalisation |
129 | Capital Budgeting |
130 | Fund flow statement and cash flow statement |
131 | Travel & Tourism Management |
132 | Tourism Phenomenon |
133 | Geography and Tourism |
134 | Transport System |
135 | Travel Agencies |
136 | Tourism Organizations and Associations |
137 | Heritage of India |
138 | Tourism Industry |
139 | Types of Tours |
140 | Travel formalities & Regulations |
141 | Foreign Exchange |
142 | Tourism |
143 | Principles of Management |
144 | Concept of Management |
145 | Management Thought Journey From Inception till today |
146 | Planning |
147 | Organization |
148 | Staffing |
149 | Directing |
150 | Leadership |
151 | Motivation |
152 | Communication |
153 | Co-ordination and Controlling |
154 | Managerial Economics |
155 | Consumption |
156 | Demand |
157 | Elasticity of Demand |
158 | Production Function |
159 | Cost of Production |
160 | Supply |
161 | Revenue Analysis |
162 | Market Structure |
163 | Pricing Policy |
164 | Organizational Behaviour |
165 | Quantitative Methods |
166 | Managerial Economics I |
167 | Financial Accounting |
168 | Marketing Management |
169 | Human Resource Management |
170 | Business Communication |
171 | Information Technology Management |
172 | Organization Effectiveness and Change |
173 | Management Science |
174 | Economic Environment of Business |
175 | Financial Management II |
176 | Management Accounting |
177 | Operation Management |
178 | Marketing Research |
179 | Management of Information System |
180 | Business Ethics & Corporate Social Responsibility |
181 | Legal Environment of Business |
182 | Strategic Analysis |
183 | Elective Course |
184 | Project Study |
185 | Strategic Management |
186 | International Business Environment |
Mentioned below are some states in India that offer the program.