BHM - Bachelors in Hotel Management

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BHM - Bachelors in Hotel Management

The Bachelor of Hotel Management (BHM) program at Quantum University is a meticulously designed undergraduate degree aimed at preparing students for dynamic leadership roles in the global hospitality and tourism industry. Recognized as one of the top hotel management colleges in India, Quantum University offers a holistic curriculum that integrates academic rigor with practical training, ensuring students acquire both the theoretical knowledge and hands-on experience required to excel in this competitive field. The program encompasses key areas such as food production, housekeeping operations, front office management, food and beverage service, and hospitality marketing, equipping students with a comprehensive understanding of hospitality management principles. Emphasis is placed on practical learning through internships at reputed hotels, live projects, and training in state-of-the-art hospitality labs, enabling students to gain real-world experience. With a focus on customer service excellence, cultural diversity, and innovation in hospitality practices, the program nurtures well-rounded professionals capable of managing large-scale hospitality operations. Graduates of the BHM program are prepared to pursue impactful careers as hotel managers, chefs, event planners, or entrepreneurs, contributing to India’s thriving hospitality and tourism sector. Quantum University’s commitment to industry alignment and academic excellence ensures its graduates are well-equipped to navigate the evolving landscape of global hospitality.

Comprehensive Curriculum

Includes in-depth study of food production, housekeeping operations, front office management, food and beverage service, and hospitality marketing, providing a robust foundation in hospitality management.

Practical Learning

Offers extensive hands-on experience through internships at reputed hotels, live projects, and training in state-of-the-art hospitality labs, bridging the gap between theory and practice.

Focus on Innovation and Excellence

Emphasizes customer service excellence, operational efficiency, and cultural diversity, preparing students for leadership roles in hospitality and tourism management.

Diverse Career Opportunities

Equips graduates for successful careers as hotel managers, chefs, event planners, or entrepreneurs in the hospitality and tourism sector, meeting the growing demands of India’s thriving hospitality industry.

Program Overview

The BHM program at Quantum University is designed to provide students with a thorough understanding of hospitality operations, customer service excellence, and innovative practices in the hotel management industry. The curriculum covers essential areas such as food production, front office management, housekeeping operations, food and beverage service, and hospitality marketing, ensuring students gain both theoretical and practical expertise. Students benefit from extensive hands-on training through internships with reputed hotels, live projects, and practical sessions in state-of-the-art hospitality labs. This program emphasizes operational efficiency, guest satisfaction, and cultural diversity, preparing graduates to manage large-scale hospitality operations. Recognized as one of the best hotel management programs in India, Quantum University ensures its students are industry-ready for global career opportunities in the ever-evolving hospitality and tourism sector.

Program Structure

Quantum University offers a well-structured program in Hospitality and Hotel Administration designed to develop future-ready professionals for the dynamic hospitality industry. The curriculum is organized into seven broad academic categories: Discipline Specific Core (DSC), Discipline Specific Elective (DSE), Multidisciplinary Core (MDC), Multidisciplinary Minor (MN)/Open Electives (OE), Ability Enhancement Courses (AEC), Skill Enhancement Courses (SEC), and Value Added Courses (VAC).

Major courses are carefully selected to provide a strong academic and practical foundation across key areas of the hospitality domain. These include Food Production Management, F&B Service Management, Front Office Management, Accommodation Operation Management, HR Management in Hospitality, Sales and Marketing Management in Hospitality, and Practice in Tourism Trade Management. The program emphasizes a balance of theoretical instruction and hands-on training, preparing students for successful careers in hotels, resorts, airlines, tourism boards, and other service sectors.

Teaching & Assessment

The teaching pedagogy is designed to be industry-relevant and focuses on interactive sessions and hands-on exposure. The teaching & learning approach ensures students interpret the theory and are capable of implementing it in real life. The University offers a variety of teaching sessions such as Lectures , Seminars , Guest Speakers , Workshops , Webinars , Conferences , Events , Industrial Visits , Certified Training Programs etc.

Our new teaching methods are tailored according to the student’s interests, making the teaching learning process more engaging. Quantum uses the latest technology, projects, and practical examples to help you understand and apply what you learn.

Teaching is based on our research and professional experience, ensuring that your learning is influenced by the latest perspective in the subject area.

Variety of assessment types that will assist students in developing skills relevant to the chosen field. This includes Written Assignments , Exams , Practical activities , Reports , Case Study Analysis , and Research Projects etc.

Curriculum

Food Production Foundation-I
Food & Beverage Service Foundation -I
Front Office Foundation-I
Housekeeping Foundation-I
Introduction to Hospitality & Tourism Industry
Principles of Management in Hospitality
Food Production Foundation-I Lab
Food & Beverage Service Foundation -I Lab
Front Office Foundation-I Lab
Housekeeping Foundation-I Lab
Communication and Managerial Skills in Hospitality Industry-I
Disaster Preparedness & Management
United Nations Development Programme
General Proficiency

Food Production Foundation-II
Food & Beverage Service Foundation –II
Front Office Foundation-II
Housekeeping Foundation-II
Concept and Practices in Tourism
Food Science& Nutrition
Food Production Foundation-II Lab
Food & Beverage Service Foundation –II Lab
Front Office Foundation-II Lab
Housekeeping Foundation-II Lab
Communication and Managerial Skills in Hospitality Industry-II
Environmental Studies
Indian Knowledge System
General Proficiency

Industry Exposure Training (22 Weeks)
General Proficiency

Introduction to Indian Cuisine
Food & Beverage Service Operations
Front Office Operations
Housekeeping Operations
Organizational Behaviour in Hospitality
Introduction to Indian Cuisine Lab
Food & Beverage Service Operations Lab
Front Office Operations Lab
Housekeeping Operations Lab
Foreign Language Skills (French)
Applications of Computer
Open Elective- I
General Proficiency

Regional Cuisine of India
Food & Beverage Service Management-I
Accommodation Management-I
Front Office Management-I
Marketing for Hospitality and Tourism
Hospitality & Tourism Law
Regional Cuisine of India Lab
Food & Beverage Service Management-I Lab
Accommodation Management-I Lab
Front Office Management-I Lab
Open Elective- II
General Proficiency

Advance Food Production
Food & Beverage Service Management-II
Accommodation Management-II
Front Office Management-II
Human Resource Management for Hospitality
Research in Hospitality & Tourism
Advance Food Production Lab
Food & Beverage Service Management-II Lab
Accommodation Management-II Lab
Front Office Management- II Lab
Open Elective- III
Accounting Skills for Hospitality
General Proficiency

Entrepreneurship Development in Hospitality
Gastronomy Tourism
Food Division Management
Room Division Management
Hotel Safety and Security Management
Facility Planning in Hospitality
Customer Relationship Management in Hospitality
DSE 1
Aviation & Cruise Line Hospitality
Sales & Brand Promotion in Hospitality
DSE 2
Event & Hospitality Management
Tour Escorting Management
General Proficiency

Practices in Food Production (On Job Training Internship)
Practices in Food & Beverage Service Management (On Job Training Internship)
Practices in Front Office Management (On Job Training Internship)
Practices in Accommodations Management (On Job Training Internship)
Human Resource Management in Service Industry (On Job Training Internship)
Hospitality Sales & Brand Promotion

Program Outcomes

Program Educational Objectives (PEO's)

PEO1

Able to enrich communication, ethical values, team work, professional and leadership skill sets of students and exercising Professional skills, values, team spirit, and high leadership and to accept the challenges in the hospitality Industry and academics

PEO2

Able to excel in contemporary knowledge of hospitality and developing inclination towards lifelong learning and able to appear in Masters in Hotel Management Course (MHM).

PEO3

Able to work in Food Production , housekeeping, Front office and Food & beverage Service compliance knowledge in Hotels, Restaurants and Quick serving Restaurants

PEO4

Able to demonstrate professional expertise in Planning, analysis, control, Decision support and professional ethics with the employees.

Program Specific Outcomes

PSO1

Will cater to the manpower needs of companies in Food Production, Food & Beverage Service, Front office, Housekeeping and Management.

PSO2

Will inculcate entrepreneurship and managerial skills in themselves so as to enable them to establish and manage their business effectively and to integrate knowledge, skill and attitude that will sustain an environment of learning and creativity in hospitality industry with an assurance for society & nation building.

PSO3

Will display written & oral communication, and understand the concepts of hospitality and computer application operations.

PSO4

Understand and demonstrate the core technical, analytical, and conceptual skills appropriate for hospitality.

PSO5

Prepare hospitality undergraduate candidates for entry level management positions with a specific focus on individual, social and environmental perspectives.

PSO6

Demonstrate clear understanding and necessity of professional and ethical responsibility in all aspects of conduct.

PSO7

Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations.

PSO8

Demonstrate ability to apply strategies for managing diverse, multicultural hospitality.

Program Outcomes (PO's)

PO-01

Hospitality Management Knowledge: Apply the knowledge of Hospitality Management, Culinary Science, Human Resource Management, Communication Skills and Marketing to the solution of Hospitality and Tourism World.

PO-02

Problem Analysis: Identification of problems of Hospitality Industry, Formulation, Research Literature, and analyze complex Hospitality Management problems reaching substantiated conclusions using Principles of Hospitality.

PO-03

Project Development and Solutions: Develop and study the project case related to Hospitality Industry and Designing and Developing Solutions.

PO-04

Modern Management Methods: Create and integrate new solutions and adopt new methods of Culinary Science and Management Practices with an understanding of the limitations.

PO-05

The Hospitality Professionals and Society: Creation and Application of Hospitality Knowledge to serve the society.

PO-06

Environment and sustainability: Understand the impact of the Hospitality Education and Culinary Science on society and environments for Sustainable Development.

PO-07

Ethics: • Apply the ethical principles and commit to professional ethics and responsibilities and norms of the Hospitality Management Practices. • Respect of Tourists/Guests and Colleagues that encompasses without prejudice diversity of the background, language in culture. • An understanding of Tourist’s/Guest’s right particularly with regard to confidentiality.

PO-08

Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in Multidisciplinary Hospitality Settings.

PO-09

Communication: Communicate effectively with teams, leaders as well as societies such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give & receive clear instructions.

PO-10

Management & Culinary Skills: Develop management skills and learn culinary skills for a successful career as a Hospitality Management Professional.

PO-11

Innovation and Adaptability: Utilize creative thinking and adaptability to identify and implement innovative solutions in response to evolving challenges and trends within the Hospitality and Tourism industry.

Minor Degree Programs

At Quantum University, students have the freedom to expand their academic horizons beyond their core area of study. Through minor programs, they can choose courses from related or entirely different disciplines, encouraging interdisciplinary learning and personal growth. This flexible approach empowers students to design a well-rounded education, explore new interests, and develop diverse skill sets that prepare them for dynamic career opportunities.

Some of the MINOR Degrees being offered are:

Entrepreneurship & Startups
Foreign languages (French)
Media Management
Financial Literacy
Robotics & Automation
Microsoft Office
Culinary Arts
Data Analytics
Web Designing

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Experiential Learning

Experiential learning in a Bachelor of Hotel Management program focuses on providing students with hands-on experience in real-world settings, allowing them to apply theoretical knowledge to practical situations. It enhances their skills and prepares them for the challenges of the hospitality industry. Here are the key components of experiential learning in a hotel management program:

Internships and OJT

Internships are a core aspect, where students work with hotels, resorts, and other hospitality establishments. This hands-on work experience allows students to apply classroom concepts to real-world settings, helping them understand operations, customer service, and management functions.

OJT help students gain exposure to different roles like front desk management, housekeeping, food & beverage service, event planning, and guest relations.

Simulations and Role-Playing

Students engage in role-playing exercises where they simulate real-life scenarios, such as managing customer complaints, handling check-ins and check-outs, or running an event. These activities help them practice decision-making and problem-solving skills in a controlled, safe environment.

Hospitality simulations (e.g., using software for hotel management systems) allow students to manage bookings, resources, and customer interactions, mirroring real business challenges.

Internships/h3>

Students regularly participate in industry visits to top 5-star hotels and renowned restaurants. These visits provide them with valuable opportunities to observe and learn about operations, management practices, and service standards firsthand, bridging the gap between theoretical knowledge and practical application.

Hands-on Kitchen & Restaurant Operations

Students gain practical experience by working in training kitchens or on-campus restaurants designed to simulate real-world environments. This hands-on approach allows them to master food preparation and culinary techniques while also learning the intricacies of restaurant management. Through these activities, students develop skills in food quality control, menu planning, adherence to hygiene standards, and providing excellent customer service. Such immersive training ensures they are well-prepared to meet the demands of the hospitality industry and excel in their future careers.

Guest Lectures and Workshops

Students benefit from guest lectures and workshops conducted by industry experts, offering them insights into the real-world challenges and opportunities in the hospitality sector. These sessions provide a platform for students to learn from the experiences of seasoned professionals and gain knowledge on diverse topics such as leadership, financial management, marketing strategies, innovation, and sustainability in hospitality. Such interactions not only enhance their understanding of industry trends but also inspire them to adopt best practices and innovative approaches in their future careers.

Outstanding Career Outcomes

Our graduates are in high demand across top engineering companies and innovative startups

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NUMBER OF COMPANIES VISITED
NUMBER OF STUDENTS PLACED
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Career Tracks

Front Office Manager

Guest handling and reservations.

Food & Beverage Manager

Restaurant and service management.

Housekeeping Executive

Room upkeep and cleanliness.

Event Coordinator

Banquets and event execution.

Entrepreneurship

Comprehensive Skill Development: At Quantum University, the teaching methodology includes extensive Skill Development Courses (SKCs) designed to equip students with the necessary skills to start their own ventures.

Entrepreneurial and Leadership Opportunities: Quantum University is providing ample opportunities to students to start their own ventures. More than 100 Start-ups are in progress.

Networking and Career Success: Quantum University fosters strong industry connections and real-world exposure, enabling students to build professional networks and unlock rewarding career opportunities.

Higher Studies

Master’s Programs: Quantum University offers a range of industry-relevant master's programs designed to deepen academic knowledge, enhance professional skills, and prepare students for leadership roles in their chosen fields.

Ph.D. Opportunities: Quantum University offers rigorous Ph.D. programs that foster advanced research, innovation, and academic excellence. With expert mentorship, interdisciplinary collaboration, and access to cutting-edge resources, scholars are empowered to contribute meaningful insights to their fields.

Networking and Career Success: Students benefit from a strong ecosystem of industry partnerships, alumni networks, and career development support. Regular workshops, internships, expert talks, and placement drives help students build valuable connections and achieve long-term career success.

Mentors Who Shape Futures

Dr. Saras Verma

Assistant Professor

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Dr. Deepti Bhatt

Assistant Professor

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Sachin Kumar Pandey

Assistant Professor

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Ankit Manori

Assistant Professor

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Labs

Front Office Lab

Housekeeping Lab

Food Production Lab

Bakery & Confectionery Lab

Travel & Tourism Information Lab

Bulk Food Production Lab

Food & Beverage Service Lab

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Research Highlights

Quantum University fully supports and encourages interdisciplinary research initiatives across different areas of study.

+Paper Publications
+Patents
+Startup Grants

Industry -Academic Collaborations

Quantum University has partnerships with over 150 industry leaders, providing students with valuable practical experience and exposure to current industry trends. Companies offer internships, real-world projects, and job opportunities to over 900 students annually at the best packages.