The college run BHM program under the affiliation of TU aiming to Equip students with knowledge of and skills in both theory and management practice in the area of hotel and tourism environment including front office, housekeeping, foods and beverage, tour guide, ticketing and reservations, customer service, air stewarding and cruise. It also targets to produce trained and skilled workforce required for the hotels and tourism industry. It also aims to produce human resource who can carry out supervisory/managerial research for the development of tourism.
Eligibility For Admission
The students who have passed the Plus 2 examination (Management, Science and Humanities with Economics or Maths) or equivalent from a recognized board are eligible to apply for BBS, BHM & BIM program and the students who have passed the Plus 2 examination in any stream equivalent from a recognized board are eligible to apply for BASW program. Minimum grade ‘D+’ in all the subjects of 11 and 12 , CGPA 1.8 or minimum score of second division marks in 10+2 or Equivalent in any discipline can apply.
Examination and Evaluation
There are three terminal exams in a session to be conducted internally by BSS/BLC itself. The eligibility of a student appearing for board exams depends on his/her performance in these internal examinations. Full attendance totaling 90% and a fair conduct and discipline are also required to make a candidate eligible for a board exams.
Admission Form Distribution
Admission form distribution begins form the 2st week of Bhadra for BBS, BHM, BIM & BASW program. The information for the entrance test, CMAT exam interview, schedule of classes resuming and fee structure will be made available from administration department while providing admission form.
THE COURSE CYCLE
The BHM programme is spread over a period of 8 semesters (4 year). The courses offered in various semesters and credit hours are as follows:
First Semester | Second Semester |
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3rd Semester | 4th Semester |
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5th Semester | 6th Semester |
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7th Semester | 8th Semester |
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