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B.Sc. Hospitality and Hotel Management

B.Sc - Hospitality and Hotel Management (HHM)

The B.Sc. Hospitality and Hotel Management (HHM) program, offered by our School of Hotel Management and Tourism, is a 3-year undergraduate degree programme designed to equip students with the necessary skills and knowledge for successful careers in the industry. With a focus on Hospitality and Hotel Management, this program prepares students to handle managerial and professional responsibilities with efficiency.

Under the guidance of experienced faculty, students explore various aspects of HHM, developing competencies like a positive outlook, empathy, effective communication, and industry understanding. The curriculum provides a solid foundation in the fundamentals of the field, addressing the gap between academic education and industry demands.

By offering comprehensive theoretical knowledge and practical training, the School of Hotel Management and Tourism provides the best hotel management course in Dehradun and empowers students to meet the evolving needs of the industry. Through the B.Sc. HHM program, students gain the technical expertise and industry insights required to excel in hotel operations and contribute effectively to the hospitality sector.

Salient Features

  • 19+ years of academic experience
  • Focus on student-centered learning
  • Problem-based learning and industry-relevant curriculum
  • Best placement opportunities to get placed in high-end and reputed companies
  • Industrial training in reputable firms and organizations
  • The privilege of 100% placement guidance and support
  • Industry Visits, Seminars, Workshops, and Guest Lectures by Eminent Researchers and Industry Practitioners
  • Active student clubs and bodies
  • The multi-cultural and vibrant teaching environment

Admissions Open 2024!!

Merit-based admission process with online application at Dev Bhoomi Uttarakhand University.

Eligibility & Fee Details

Duration & Eligibility

3 Years

The candidate must have passed 10+2 examination or equivalent in any stream from a recognized educational board with a minimum aggregate score of 50% marks.

Fee Structure

Course Total Fee
Academic fee ( Per Sem) ₹ 40000/-

One Time Fee

Application Fee (Non-Refundable) Admission Fee (Non-Refundable) University Enrollment Fee (Non-Refundable)
₹ 1,500 ₹ 7,000 ₹ 3,000
Exam fees ( Per Semester) 4,500/-

Download Fee Structure

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Programme Educational Objectives (PEO's)

PEO-1 To become competent and gain understanding in a variety of subjects like management, hospitality operations, research procedures, hotel operations etc
PEO-2 To inculcate the skills in the students as well as their efficiency including the mapping, preparing, executing, researching, analysing, deciding, and managing the resources and improve related skills including communication and keen business sense required to carry out the operations of Hospitality and Hotels Administration
PEO-3 To ready the students to confidently pout out their opinion and express themselves as well as observe, research, evaluate and formulate theories while simultaneously assessing the learning being provided in the organization
PEO-4 To develop and a mindset concerning proficient & professional management by encouraging the creative growth of imaginative concepts and resolutions and inculcate and inspire a constant drive in the students to become lifelong learners
PEO-5 To inculcate the required skills in the students and assist them in evaluating multilateral and international institutions involving the assessment of their influence in the multinational Hospitality and Hotels Administration

Program Specific Objectives (PSO's)

PSO-1 Demonstrate the ability to utilize research-based learning and research procedures like study & interpretation of data and amalgamation of the information to provide reasonable solutions
PSO-2 Exhibit and comprehend the key analytical, technical, conceptual skills as well as other associated skills like decision making, managing and critical thinking required to become competent professionals in the Hospitality and Hotels Administration industry
PSO-3 Comprehend theoretical and applicable understanding of financial, supervisory, and technical skills essential for the Hospitality and Hotels Administration industry and to possess the ability to implement moral principles as well as perform professional duties
PSO-4 Demonstrate good comprehension of the Hospitality and Hotels Administration and its principles as well as the application
PSO-5 Demonstrate the ability to use professional written and communication skills fitting to Hospitality and Hotels Administration

Program Grid Structure


Semester 1

Course Code Course Credit
23BSHM101 Fundamental in Food Production-I 2
23BSHM102 Fundamental in Food & Beverage Service-I 2
23BSHM103 Fundamental in Front Office-I 2
23BSHM104 Fundamental in Accommodation Operations-I 2
23BSHM105 Food Science & Nutrition 2
23BSHM106 Computer for Hospitality & Tourism 1
23LS191 English Communication-I 2
23BSHM181 Fundamental in Food Production Practical-I 1.5
23BSHM182 Fundamental in Bakery Practical-I 1.5
23BSHM183 Fundamental in Food & Beverage Service Practical-I 1
23BSHM184 Fundamental in Front Office Practical-I 1
23BSHM185 Fundamental in Accommodation Operations Practical-I 1
23BSHM186 Computer for Hospitality & Tourism Practical 1
VAM103XX Value Added Course - I 0

Semester 2

Course Code Course Credit
23BSHM102 Fundamental in Food Production-II 2
23BSHM202 Fundamental in Food & Beverage Service-II 2
23BSHM203 Fundamental in Front Office-II 2
23BSHM204 Fundamental in Accommodation Operations-II 2
23BSHM205 Basics of French 2
23BSHM206 Basics of Tourism 2
23LS192 Environmental Studies 2
23BSHM281 Fundamental in Food Production Practical-II 1.5
23BSHM282 Fundamental in Bakery practical-II 1.5
23BSHM283 Fundamental in Food & Beverage Service Practical-II 1
23BSHM284 Fundamental in Front Office Practical-II 1
23BSHM285 Fundamental in Accommodation Operations Practical-II 1
VAM203XX Value Added Course - II 0

Semester 3

Course Code Course Credit
23BSHM381 Industrial Training (IET) 22

Semester 4

Course Code Course Credit
23BSHM401 Quantity Food Kitchen 3
23BSHM402 Bar Operations 3
23BSHM403 Room Division 3
23BSHM404 Laundry operations 2
23AEC491 Ability Enhancement Course-II 2
23LS491 Indian Knowledge System 0
23BSHM481 Quantity Food Production Practical 2
23BSHM482 Bar Operations Practical 1
23BSHM483 PMS Practical 1
23BSHM484 Laundry Operations Practical 1
VAM403XX Value Added Course - III 0
23SOCIALIN391 Social Internship 1

Semester 5

Course Code Course Credit
23BHHM505 Human Resource Management. 2
23BSHM507 Entertainment Management 2
23BSHM508 Engineering and Maintenance 2
23BHHM509 Hotel Accountancy 3
23AEC591 Ability Enhancement Course-III 2
23BSHM5XX Programme Elective 1 4
23BSHM5XX Programme Elective 2 4
23OE56X Open Elective I 2
23BSHM510 Facility Planning 2
VAM503XX Value Added Course - IV 0

Semester 6

Course Code Course Credit
23BSHM605 Hospitality Entrepreneurship 2
23BHHM606 Strategic Management 2
23BSHM607 Customer Relationship Management 2
23BHHM608 Hospitality Sales and Marketing 2
23AEC691 Ability Enhancement Course-IV 2
23BSHM6XX Programme Elective 3 4
23BSHM6XX Programme Elective 4 4
VAM603XX Value Added Course - V 0
23PSPR691XX Field work 1
23BSHMSEM609 Seminar 2

Semester 7

Course Code Course Credit
23PHCC103 Research Methodology for Humanities & Social Sciences 4
23BSHM7XX Program Elective-V 4
23BSHM7XX Program Elective-VI 4
23BSHM7XX Program Elective-VII 4
23BSHM7XX Program Elective-VIII 4
23PHCC102 Research & Publication Ethics 4
23OE76X Open Elective-II 2

Semester 8

Course Code Course Credit
23RND891XX Research Work-I 8
23LS803 Indian Constitution 2
23BSHM7XX Program Elective-IX 4
23BSHM7XX Program Elective-X 4
VAM803XX Statistical Tools & Techniques 1
Programme Elective

Programme Elective-I

23BSHM501 Food Production-I
23BSHM581 Food Production Practical-I
23BSHM503 Front Office-I
23BSHM583 Front Office Practical-I

Programme Elective-II

23BSHM502 Food & Beverage Service-I
23BSHM582 Food & Beverage Service Practical-I
23BSHM504 House Keeping-I
23BSHM584 House Keeping Practical-I

Programme Elective-III

23BSHM601 Food Production-Il
23BSHM681 Food Production Practical-Il
23BSHM603 Front Office-Il
23BSHM683 Front Office Practical-Il

Programme Elective-IV

23BSHM602 Food & Beverage Service-Il
23BSHM682 Food & Beverage Service Practical-Il
23BSHM604 House Keeping-II
23BSHM684 House Keeping Practical-II

Programme Elective-V

23BSHM701 Event Logistics
23BSHM702 Resort Management

Programme Elective-VI

23BSHM703 Event Costing & Budgeting
23BSHM704 Resort and Destination Management

Programme Elective-VII

23BSHM705 Event Laws and Licenses
23BSHM706 RWedding Planning and Function Management

Programme Elective-VIII

23BBATM801 Tourism Planning and development
23BBHR812 Corporate Leadership

Programme Elective-IX

23BBHR813 Performance Management
22BBATM803 Tour Leadership and Management

Programme Elective-X

23BBMK711 Product and Brand Management
23BBIB712 Cross Cultural Business Management

Job Opportunities The Course Might Lead To

The course equips students to acquire operational-level jobs in the hospitality industry. After successfully completing the course, graduates will exhibit a broad knowledge of the various characteristics of the hospitality industry and hence will equip students to work on the varied domains namely:

  • Management Trainee in Hotel
  • Cabin Crew
  • Customer Relation Administrator
  • Hospital and Institutional Catering Executives
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Admission 2023-24

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