Examination Scheme
Examination scheme laid-down by National Council for Hotel Management & Catering Technology in regard to degree course is as under:
1st Year of 3 Year Degree Course
Semester-I (NCHMCT Component)
No. | Subject Code | Subject | Term Marks |
|
|---|---|---|---|---|
Theory | Practical |
|||
1 | BHM 111 | Foundation Course in Food production – I | 100 | 100 |
2 | BHM 112 | Foundation Course in Food & Beverage Service – I | 100 | 100 |
3 | BHM 113 | Foundation Course in Front Office -I | 100 | 100 |
4 | BHM 114 | Foundation Course in Accommodation Operation – I | 100 | 100 |
5 | BHM 105 | Application of Computers | 50 | 100 |
6 | BHM 106 | Hotel Engineering | 100 | — |
7 | BHM 116 | Nutrition | 100 | — |
| Total | 650 | 500 |
||
| Grand Total | 1150 |
|||
Semester-II (NCHMCT / IGNOU Component)
No. | Subject Code | Subject | Term Marks |
|
|---|---|---|---|---|
Theory | Practical |
|||
1 | BHM 151 | Foundation Course in Food production – II | 100 | 100 |
2 | BHM 152 | Foundation Course in Food & Beverage Service – II | 100 | 100 |
3 | BHM 153 | Foundation Course in Front Office – II | 100 | 100 |
4 | BHM 154 | Foundation Course in Accommodation Operation – II | 100 | 100 |
5 | BHM 117 | Principal of Food Science | 100 | — |
6 | BHM 108 | Accountancy | 100 | — |
7 | BHM 109 | Communication | 50 | — |
8 | TS-01 | Foundation Course in Tourism | 100 | — |
| Total | 750 | 400 |
||
| Grand Total | 1150 |
|||
Term marks will comprise 30% In course & 70% of Term-end exam marks
2nd Year of 3 Year Degree Course
Semester-III (NCHMCT Component)
No. | Subject Code | Subject | Term Marks |
|
|---|---|---|---|---|
Theory | Practical |
|||
1 | BHM 208 | Industrial Training | — | 200 |
Semester-IV (NCHMCT / IGNOU Component)
No. | Subject Code | Subject | Term Marks |
|
|---|---|---|---|---|
Theory | Practical |
|||
1 | BHM 201 | Food production Operations | 100 | 100 |
2 | BHM 202 | Food & Beverage Service Operations | 100 | 100 |
3 | BHM 203 | Front Office Operations | 100 | 100 |
4 | BHM 204 | Accommodation Operations | 100 | 100 |
5 | BHM 205 | Food & Beverage Controls | 100 | — |
6 | BHM 206 | Hotel Accountancy | 100 | — |
7 | BHM 207 | Food Safety & Quality | 50 | — |
8 | — | Research Methodology | — | — |
9 | TS-03 | Management in Tourism | 100 | — |
10 | BEGE-103 | Communication Skills in English | 100 | — |
11 | TS-07 | Human Resource Management | 100 | — |
| Total | 950 | 400 |
||
| Grand Total | 1350 |
|||
Term marks will comprise 30% In course & 70% Term-end exam marks.
3rd Year of 3 Year Degree Course
Semester-V (NCHMCT / IGNOU Component)
No. | Subject Code | Subject | Term Marks |
|
|---|---|---|---|---|
Theory | Practical |
|||
1 | BHM 311 | Advance Food production Operation – I | 100 | 100 |
2 | BHM 312 | Advance Food & Beverage Operation – I | 100 | 100 |
3 | BHM 313 | Front Office Management – I | 100 | 100 |
4 | BHM 314 | Accommodation Management – I | 100 | 100 |
5 | BHM 307 | Financial Management | 100 | — |
6 | BHM 308 | Strategic Management | 50 | — |
7 | BHM 309 | Research Project | — | — |
8 | — | Special topics / Guest speakers | — | — |
9 | TS-06 | Tourism Marketing | 100 | — |
| Total | 650 | 400 |
||
| Grand Total | 1050 |
|||
Semester-VI (NCHMCT Component)
No. | Subject Code | Subject | Term Marks |
|
|---|---|---|---|---|
Theory | Practical |
|||
1 | BHM 351 | Advance Food production Operation – II | 100 | 100 |
2 | BHM 352 | Advance Food & Beverage Operation – II | 100 | 100 |
3 | BHM 353 | Front Office Management – II | 100 | 100 |
4 | BHM 354 | Accommodation Management – II | 100 | 100 |
5 | BHM 305 | Food & Beverage Management | 100 | — |
6 | BHM 306 | Facility Planning | 100 | — |
7 | BHM 309 | Research Project | — | 100 |
8 | — | Special topics / Guest speakers | — | — |
| Total | 600 | 500 |
||
| Grand Total | 1100 |
|||
Term marks will comprise 30% In course & 70% Term-end exam marks
1 ½ Year Diploma Courses
Diploma Course in Food Production
No. | Subject | Term Marks |
|
|---|---|---|---|
Theory | Practical |
||
1 | Cookery | 100 | 125 |
2 | Larder | 50 | 125 |
3 | Hygiene & Nutrition | 100 | — |
4 | Commodities and Costing | 100 | — |
5 | Computer Awareness | — | — |
| Total | 350 | 250 |
|
| Grand Total | 600 |
||
Diploma Course in Food & Beverage Service
No. | Subject | Term Marks |
|
|---|---|---|---|
Theory | Practical |
||
1 | F&B Service – I | 100 | 150 |
2 | F&B Service – II | 100 | 150 |
3 | Business Communication | 50 | — |
4 | Hygiene & Sanitation | 50 | — |
5 | Computer Awareness | — | — |
| Total | 300 | 300 |
|
| Grand Total | 600 |
||
Term marks will comprise 20% In course & 80% Term-end exam marks
Diploma Course in Bakery & Confectionary
No. | Subject | Theory | Practical | MTS | ||
|---|---|---|---|---|---|---|
TH | PR |
|||||
1 | Bakery | 150 | 100 | 20 | 20 | |
2 | Confectionery | 150 | 100 | 20 | 20 | |
3 | Hygiene and Sanitation | — | 50 | 10 | — | |
4 | Commodities and Costing | — | 50 | 10 | — | |
5 | Computer Awareness | — | — | — | — | |
| Total | 300 | 300 | 60 | 40 | ||
| Grand Total | 700 | |||||
Courses Offered
The Bachelor of Science Program in Hospitality and Hotel Administration is offered jointly by the National Council for Hotel Management and the Indira Gandhi National Open University.
How To Apply
Duly filled Application Form should be sent to the Principal along with fee through demand draft drawn in favour of Principal State Institute of Hotel Management, Rohtak payable at Rohtak.
Eligibility For Admission
All qualified candidates will have to submit a physical fitness certificate from a Registered Medical Practitioner in the prescribed format given in this Brochure at the time of admission.
Guidelines For Candidates
All candidates admitted to Degree / Diploma courses will be required to put in a minimum of 75% attendance during the semester / academic session.