1. Bachelor in Hospitality Management – 3 years Degree course
2. Diploma in Hotel Management & Catering Technology – 3 years course
   (Approved by AICTE & WBUT & WSCTE)

The programs has been so designed as to reflect the major thrust as enunciated above . The course curriculum has been formulated to provide to the student’s theoretical and practical insights into various facets of Hospitality and Catering Management with all possible practical orientation.

PROGRAMME STRUCTURE

The full time Program comprises of six semesters. The first two semesters focus on Foundation and Application areas of applied management. The next two semesters primarily focuses on industrial training and the later half into elective project work.

In the fifth and the sixth semesters students have to compulsorily participate in “Self Development Leadership Laboratory” (SDLL).

The distributions of courses offered in each semester are as follows:

SEMESTER	COURSES
I	Theory: Front office, F&B Service, Food Production, House –keeping, French, Hotel engineering, Computer, Application, Accounts, Business Communication. Practical: Front office, F&B Service, Food Production, Housekeeping and Computer.
II	Theory: Front office, F&B Service, Food Production, Housekeeping, French, Hotel Engineering, Computer Application, Accounts, Business Communication, Business Law. Practical: Front office, F&B Service, Food Production, Housekeeping and Computer.
III	Industrial Training
IV	Electives: Project on industrial training, project on market feasibility of hotels, study of fast food and critical analysis of them. F&B Service, Nutrition, Food Science, Hygiene & Sanitation, Business Law, Food Production, Front Office, House-keeping, French, Computer Application. Practical: F&B Service, Food Production, Front office, House-keeping and computer.
V & VI	Theory: Front office Management Service Management, Kitchen Management, House-keeping Management, Marketing Management, Financial Management, Total Quality Management, Principles of Management, Travel & Tourism Management Bakery & Confectionary, Computer Application, Personality Development. Practical: F&B Service, Food Production & Computer.

LEARNING METHODOLOGY

A broad range of pedagogic tools and techniques are used in and outside the classrooms for integrated and holistic development of personality and acquisition and acquisition and sharpening of conceptual insights and problem solving managerial skills. Some of these are as follows:

Interactive and participative pedagogy.

Self-directed learning.

Project-based learning.

Role-playing management games.

Team-based learning-marathon workshops.

Personality attribute analysis and interventions.

Leadership laboratory.

Industry attachments and internships.

Field studies and organizational visits.

BIHM Focuses more on learning than teaching because professional management skills is acquired through experimental learning. BIHM philosophy is to treat its students as participants in the program. The interaction between teachers and students of management in a classroom creates a unique opportunity for everyday to learn irrespective of status, position and function.

Through SDLL, the institute provides enough scope for meaningful interaction among the industry, so that at the end of the program, through interactive learning, we have a Complete Man of the management in each participant.

PERFOMANCE STANDARDS

Students are required to maintain high level consistently throughout their stay at the institute. They are expected to work under considerable pressure, as the program is demanding in both their requirement of time and quality of output.

Assessment in academic, extra-curricular and other related programs are continuous, varied and exacting. It emphasizes development of personal and professional competencies as also acquisition of knowledge, skills and appropriate attitude.

ATTENDENCE

Punctual and regular attendance in all institutional activities is compulsory and subject to participation in all related programs and all students have to have an average attendance of 80% per semester to qualify for semester final examination.