BHM Course Syllabus, Subjects, Entrance Exam Syllabus, Books 2023

BHM is a 3-4 year course that enables you to gain in-hand experience and theoretical knowledge of hotel management activities. The course curriculum comprises core papers and electives which are designed to teach skills from varied fields of hospitality such as culinary, communication skills, presentation, etc.

Industry training comprises a core part of the curriculum and students enrolled in the program have to undergo a minimum of 6 weeks internship to acquire practical skills on the field.

To pursue this course you need to secure a minimum score of 50% marks in higher secondary grade or you can appear for BHM entrance exams. There are a number of college and national level entrance tests in which you can appear for securing admissions in BHM courses like NCHMCT JEE, AIMA UGAT, and other exams.

Course Offering Methods

The course is taught in a variety of methods to help the student understand better and thereby, enhances their knowledge. Lectures, seminars, presentations, on the job training are some of the methods through which BHM is taught.

Design of Assessment

The scheme of assessment in BHM includes internal assessments, theory exams, practical, dissertation. Students are also evaluated on their internships.

BHM Subjects

An overview of the syllabus taught during the entire duration of the four-year course is given below.

Name of Paper	Topics	Description
Food Production Foundation	Introduction to the Art of Culinary, Methods of Cooking, Bakery and Confectionery, Basic Preparations, Kitchen Equipment, Food Commodities, Kitchen Hygiene, Kitchen Organization Layout, and Hierarchy, Cheese Classification, Breakfast, Food Commodities, Introduction in Indian Cuisine, Bakery and Confectionery.	This paper involves the techniques, skills, and basic concepts involved in cooking and food production.
Food & Beverage Service	Food and Beverage Service Industry, Food and Beverage Service areas in Hotels, Food and Beverage Service Equipment, Food and Beverage Service Personnel, Food and Beverage Service Methods, Menu, Types of Meals, Room Service, Buffets, Control Methods, Non-Alcoholic Beverages, Alcoholic Beverages, Other Fermented and Brewed Beverages, Function Catering, Restaurant Planning,	This paper focuses on the presentation and serving skills required in the hospitality industry.
Food Safety and Hygiene	Introduction to Food Safety, Food Microbiology, Food Preservation, Food adulteration & Additives, Food standards, Hygiene, and sanitation in the food sector.	In this paper, students learn about the importance of hygiene and food safety and techniques to ensure these standards.
General English	Language & Communication, Remedial English, Skills of Written English, Oral Skills.	This paper focuses on the development of communication skills.
Applications to Computers	Introduction to Computers, Operating Systems, Word Processing, Spreadsheets, Presentations, DBMS, Internet.	In this paper, students learn basic concepts about computer operations.
Hotel Accounting	Accounting Theory, Account Records, Financial Statement, Depreciation Reserves and Provisions, Computer Applications.	In this paper, students are introduced to accounting specific to the hospitality industry.
Hotel Housekeeping	Introduction, Housekeeping Department, Housekeeping Procedures, Cleaning of Public Areas, Hotel Guest Room, Cleaning Equipment.	This paper teaches the fundamentals of housekeeping and its importance.
Food Science and Nutrition	Introduction to Food and Nutrition, Major Nutrients, Classification of raw materials into food groups, Factors influencing food intake and food habits, Balanced Diet/Menu planning, Importance of Therapeutic Diet.	In this course, students learn about the relationship between Food Science and nutrition and why it is important to keep nutritional factors in mind.
Food Production Operation	Outdoor Catering, Regional Cuisine, Quantity Food Production, Stores, Cuts of Meat & Meat Cookery, Popular International Cuisine, Cold cuts, Bakery and Confectionery, Food Styling, Banqueting Preparation, Cook chill system & cook freeze system, Menu Planning, Accompaniments, garnishes and Salads, Convenience Food & Fast Food, Garde Manger, Buffet preparation,	This course is an extension of the food production foundation course.
Housekeeping Operations	Cleaning Science, Laundry Management, Safety Awareness, and First Aid, Safeguarding Assets, Pest Control, Housekeeping Supervision, Linen/Uniform/Tailor room, Cleaning of Guest Room, Interior Decoration, Colour Scheme, Lighting, Furniture Arrangements, Floor and Wall Covering, Soft Furnishings and Accessories, Flower Arrangement, Refurbishment, and redecoration,	This paper is an extension of Hotel Housekeeping paper and introduces some additional concepts of the field.
Front Office Operations	Front office organization, Front office operations, Telecommunications, The Accommodation Product, Reservations, Registration, Front Office Responsibilities, Hospitality Industry, Products & Services, Hotel Organization, Lobby and Bill-desk Operation, Front office cash/checkout settlement, Front office accounting, Guest Complaint handling/Problem Solving, Credit Control.	Front Office is an important part of the hospitality industry and in this paper, students learn the integral aspects of front desk operations.
Hotel Costing and Management Accounting	Cost Accounting, Material Cost, Preparation of Cost sheet, Marginal costing technique, Standard costing technique, Visitors Tabular Ledger Uniform system of Accounting, and Departmental accounting.	Costing and management is an important factor in running a successful hotel or restaurant. This paper focuses on the fundamentals of costing and accounts management.
Financial Management	Introduction to Financial Management, Financial statement, Ratio Analysis, Capitalisation, Capital Budgeting, Fund flow statement, and cash flow statement.	In this paper, students learn about financial management in relation to hospitality.
Travel & Tourism Management	Tourism Phenomenon, Geography, and Tourism, Transport System, Travel Agencies, Tourism Organizations and Associations, Heritage of India, Tourism Industry, Types of Tours, Travel formalities & Regulations, Foreign Exchange, Tourism.	In this paper, students learn about the factors in the travel and tourism industry.
Principles of Management	The concept of Management, Management Thought Journey From Inception till today, Planning, Organization, Staffing, Directing, Leadership, Motivation, Communication Coordination, and Controlling.	In this paper, students learn all the integral components of management and its application to the hospitality industry.
Managerial Economics	Introduction, Consumption, Demand, Elasticity of Demand, Production Function, Cost of Production, Supply, Revenue Analysis, Market Structure, Pricing Policy.	In this paper, students study aspects of managerial economics and its application to the hospitality sector.

You can also check the semester wise syllabus for better understanding of the course subjects and semester wise topics covered each year.

BHM Entrance Exam Syllabus

In BHM entrance exams there are 5 different sections of the paper:

Numerical Ability
English Language
Reasoning, and Logical Deduction
General Knowledge & Current Affairs
Aptitude for Service Sector

All the questions are objective-based, covering a variety of questions. Topics covered in these sections are listed below for you:

Subject	Topics Covered
English Language	Cloze Test, Comprehension, Para Jumble, Cloze test/ passages, Synonyms/Antonyms, Choosing the appropriate word, Spelling check Idioms & Phrases, Re-arrangement of a Sentence
General Awareness	Current Affairs
Numerical Ability	Averages, Boats & Streams, Clocks, Decimal & Fractions, HCF & LCM, Line Graphs, Logarithms, Mensuration, Mixtures & Allegations, Time, Speed and Distance, Profit and Loss, Problem-based on numbers, Ratio and Proportion, Partnership, Simple Interest Compound interest
Reasoning	Inserting the Missing Character, Time sequence test, Analytical reasoning, Cause and effect, Input and output arrangements, Seating arrangements, Coded inequalities, Decision making, Logical Sequence of Words, Logical Venn Diagrams, Puzzle Test, Series Test, Syllogism, Analogies/Decision-making, Coding/Decoding
Aptitude for Service Sector	Hospitality sector questions

BHM Entrance Exam Preparation Books

There are ample books in the market to prepare for BHM entrance examinations. Few of those books with their author name is discussed below:

Book Name	Authors
Hotel Management – JEE Entrance Exam	Cosmos Bookhive
NCHMCT – JEE: National Council for Hotel Management and Catering Technology Joint Entrance Exam	RPH Editorial Board
Hotel Management Entrance Exam Guide: Entrance Examination	RPH Editorial Board
General Knowledge	Manorama Yearbook
Study Package Hotel Management & Hospitality Administration Entrance Exam	Arihant Publications
Objective General English	SP Bakshi
Quantitative Aptitude	RS Aggarwal
A New Approach to Reasoning Verbal and Non-Verbal	B.S. Sijwali and Indu Sijwali
Hotel Management	RS Gupta
Hotel Management Entrance Exam Guide	RP Data son

Post successfully covering all the topics taught and obtaining the BHM degree, you get to work in various industries like Hotel Industries, Tourism Sector, Event Management Companies, and much more. They can go for job positions like Kitchen Chef, Event Manager, Cabin Crew, House Keepers, etc in numerous sectors.