"Admissions are Open for B.Sc - Hospitality and Hotel Administration. For further details, please contact : +91 8885500044"
IHM Leo Academy of Hospitality and Tourism Management
(Affiliated to National Council for Hotel Management & Catering Technology)

Programs

The courses offered at IHM Leo Academy are designed and compiled with special care and insights from National Council for Hotel Management & Catering Technology, industry experts and trained professionals.

The Bachelor of Science program in Hospitality & Hotel Administration

Age Limit : 22 Years
Duration : 3 Years
Course Fee : Rs.1, 20,000/-

This bachelors program is a full time course designed to build and enhance skills essential for career in hotel management and catering industry. Being a very competitive course there are a limited number of seats with an eligibility criteria. The 3 year B.Sc. program in Hospitality & Hotel Administration is offered at select Institutes affiliated to the National Council for Hotel Management. Admission to the program is same as that for 3 year B.Sc. i.e. through All India Joint Entrance Examination-JEE. In the fourth semester, Students have to go for industrial training. The program also involves in-depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Basic Computer Applications, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism Marketing and Tourism Management.

Course Structure

First Semester
Course Code Course Theory Practical
BHM111 Foundation Course in Food Production - I 100 100
BHM112 Foundation Course in Food & Beverage Service - I 100 100
BHM113 Foundation Course in Front Office - I 100 100
BHM114 Foundation Course in Accommodation Operations - I 100 100
BHM105 Application of Computers 50 100
BHM106 Hotel Engineering 100 -
BHM116 Nutrition 100 -
Total 650 500
Grand Total 1150
Second Semester
Course Code Course Theory Practical
BHM151 Foundation Course in Food Production - II 100 100
BHM152 Foundation Course in Food & Beverage Service - II 100 100
BHM153 Foundation Course in Front Office - II 100 100
BHM154 Foundation Course in Accommodation Operations - II 100 100
BHM116 Nutrition 100 -
BHM108 Accountancy 100 -
BHM109 Communication 50 -
Total 650 400
Grand Total 1050
Third Semester
Course Code Course Theory Practical
BHM201 Food Production Operations 100 100
BHM202 Food & Beverage Operations 100 100
BHM203 Front Office Operations 100 100
BHM204 Accommodation Operations 100 100
BHM205 Food & Beverage Controls 100 -
BHM206 Hotel Accountancy 100 -
BHM207 Food Safety & Quality 50 -
- Research Methodology - -
Total 650 400
Grand Total 1050
Fourth Semester
Course Code Course Theory
BHM208 Industrial Training 200
Fifth Semester
Course Code Course Theory Practical
BHM311 Advance Food Production Operations 100 100
BHM312 Advance Food & Beverage Operations – I 100 100
BHM313 Front Office Management - I 100 100
BHM314 Accommodation Management - I 100 100
BHM307 Financial Management 100 -
BHM308 Strategic Management 50 -
BHM309 Research Project - -
- Special topics/Guest speakers - -
Total 550 400
Grand Total 950
Sixth Semester
Course Code Course Theory Practical
BHM 351 Advance Food Production Operations- II 100 100
BHM 352 Advance Food & Beverage Operations – II 100 100
BHM 353 Front Office Management - II 100 100
BHM 354 Accommodation Management – II 100 100
BHM 305 Facility Planning - -
BHM 306 Food & Beverage Management – II - -
BHM 309 Research Project – (Sem - VI) - -
- Special topics/Guest speakers - -
Total 600 500
Grand Total 1100