BMS Hotel Management

It is a 3 year duration course consisting of 6 semesters. We follow the syllabus pattern of Kerala University. A detailed list of papers under each semester is enlisted below


Semester I

  • Listening & Speaking Skills
  • Elementary French
  • Front Office Operations
  • Food Production and Pattisserie I
  • Food and Beverage Service I
  • Fundamentals of House Keeping


Semester II

  • Writing and Presentation Skills
  • Front Office Management
  • Environmental Management
  • Food Production and Pattisserie II
  • Food and Beverage Service II
  • House Keeping Operations

Semester III

  • Principles of Management
  • Food Science & Nutrition
  • Computer Applications & Cyber Law
  • Food Production and Pattisserie III
  • Food and Beverage Service III
  • Hotel Laws

Semester IV

  • Hotel Accounting
  • Food Production and Pattisserie IV
  • Food and Beverage Service IV
  • Accommodation Operation & Management
  • Research Methodology
  • Marketing Management

Semester V

  • Food Production and Pattisserie V
  • Food and Beverage Management
  • Hotel Facility Planning
  • Human Resources Management
  • Financial Management
  • Hospitality Management (Open Course)
  • Social Responsibility& Tourism

Semester VI

  • IET, Report & Self Study – F & B Production
  • IET, Report & Self Study – F & B Service
  • IET, Report & Self Study – Housekeeping
  • IET, Report & Self Study – Front Office
  • Research Project Report and Viva-Voce

Grooming &Hygiene Standards

Dress Code

  • Present yourself neat and clean.
  • Tie must be proper and elegantly worn.
  • Use only mild deodorant.
  • Shave regularly, as the stubbles do not suit our standards.


  • Conservative and well maintained short neatly cut hair.
  • Should not fall on forehead, touch the ear or touch the collar.
  • Neatly combed, not oily.
  • Moustache neatly trimmed.
  • Moustache should not cover upper lip.
  • Face, clean shaved.
  • Beard only permitted as part of religious sentiments.


  • Clean and dirt free
  • No nicotine, carbon or ink stains on fingers.


  • No ring can be worn except marriage ring.
  • No bracelets or bands (except for religious reasons)
  • Wrist watch should be conservative and not flashy or too large.
  • Leather strap should either be black, brown or tan.
  • Metallic strap should be gold or silver in color.


  • Well maintained, well-polished, in good condition.
  • Only black shoes are permitted.
  • Socks must be black, matching the trousers and shoes.


  • Well pressed and clean uniform.
  • Uniform trousers, front creased.
  • Spotless, well ironed uniform tie.
  • No loose threads or broken buttons.
  • Cuffs and collars must be stain free and clean.
  • Belt should be plain black, not flashy buckle, not more than 1.5” wide.
  • Always wear a vest. (Cut banyans)

Students should wear their uniform for practical as instructed below.

  1. Food Production
  • White Drill Chef Coat
  • Black and White check terry cotton trousers
  • White Drill Aprons
  • Checked Scarf
  • Checked Dusters
  • Black Cotton Socks
  • Black Leather Shoes
  • Production Tool Kit
  1. F &B Service
  • Black terry cotton trousers
  • White full sleeved shirt (a single pocket on the left without a flap)
  • Black bow tie
  • Black Cotton Socks
  • Black Leather Shoes with laces
  • Black belt
  • Ivory colour damask napkins (22” x 22”)
  • White casement waiters cloth (18” x 24”)
  • Service tool kit (including wine opener)
  1. Accommodation Operations
  • Black terry cotton trousers
  • White full sleeved or Half sleeved shirt
  • Black Apron or Check
  • Checked Dusters
  1. Front Office
  • Black terry cotton trousers
  • White full sleeved shirt
  • Tie/ Scarf
  • Black Cotton Socks
  • Black Leather Shoes