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.
Hair
- 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.
Nails
- Clean and dirt free
- No nicotine, carbon or ink stains on fingers.
Ornaments
- 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.
Footwear
- Well maintained, well-polished, in good condition.
- Only black shoes are permitted.
- Socks must be black, matching the trousers and shoes.
Uniform
- 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.
- 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
- 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)
- Accommodation Operations
- Black terry cotton trousers
- White full sleeved or Half sleeved shirt
- Black Apron or Check
- Checked Dusters
- Front Office
- Black terry cotton trousers
- White full sleeved shirt
- Tie/ Scarf
- Black Cotton Socks
- Black Leather Shoes