STRUCTURE OF THE CURRICULUM
Purbanchal University offers a Bachelor of Hotel Management (BHM) program.
| Semester First | Evaluation | ||||||
| Subject Code | Course Title | Course Type | Full Marks | Theory | Practical | Internal | Credit Hour |
| BHM 111 | English for Hospitality | Foundation | 100 | 70 | – | 30 | 3 |
| BHM 112 | Principles of Management | Foundation | 100 | 70 | – | 30 | 3 |
| BHM 113 | Food & Beverage Service -I | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 114 | Food Production -I | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 115 | Front Office Operation-I | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 116 | House Keeping-I | Core | 100 | 40 | 30 | 30 | 3 |
| Semester Two | |||||||
| BHM 121 | Fundamentals of Travel & Tourism | Foundation | 100 | 70 | – | 30 | 3 |
| BHM 122 | Personality Development | Foundation | 100 | 70 | – | 30 | 3 |
| BHM 123 | Food & Beverage Service -II | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 124 | Food Production -II | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 125 | Front Office Operation-II | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 126 | House Keeping-II | Core | 100 | 40 | 30 | 30 | 3 |
| Semester Three | |||||||
| BHM 131 | Food Science & Nutrition | Core | 100 | 70 | – | 30 | 3 |
| BHM 132 | Principles of Accounting | Foundation | 100 | 70 | – | 30 | 3 |
| BHM 133 | Food & Beverage Service -III | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 134 | Food Production -III | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 135 | Hotel French | Core | 100 | 70 | – | 30 | 3 |
| BHM 136 | Economics of Tourism and Hospitality | Foundation | 100 | 70 | – | 30 | 3 |
| Semester Four | |||||||
| BHM 141 | Customer Safety & Security Management | Core | 100 | 70 | – | 30 | 3 |
| BHM 142 | Hotel Accounting | Core | 100 | 70 | – | 30 | 3 |
| BHM 143 | Bartending & Beverage Management | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 144 | Food Production -IV | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 145 | Organizational Behavior | Foundation | 100 | 70 | – | 30 | 3 |
| BHM 146 | Statistics | Foundation | 100 | 70 | – | 30 | 3 |
| Semester Five | |||||||
| BHM 151 | Hotel Maintenance & Engineering | Core | 100 | 70 | – | 30 | 3 |
| BHM 152 | Hospitality Law | Foundation | 100 | 70 | – | 30 | 3 |
| BHM 153-2 | Bakery & Confectionary | Specialization – I | 100 | 40 | 30 | 30 | 3 |
| BHM 154 | Entrepreneurship Development | Foundation | 100 | 70 | 30 | 3 | |
| BHM 155 | Hospitality Management Information | Foundation | 100 | 70 | 30 | 3 | |
| BHM 156 | Human Resources Development | Foundation | 100 | 70 | – | 30 | 3 |
| Semester Six | |||||||
| BHM 161 | Hospitality Marketing | Foundation | 100 | 70 | 30 | 3 | |
| BHM 162 | Food & Beverage Management | Core | 100 | 40 | 30 | 30 | 3 |
| BHM 163-1 | Rooms Division Management | Specialization-II | 100 | 40 | 30 | 30 | 3 |
| BHM 163-2 | Food Production Operation | Specialization-II | 100 | 40 | 30 | 30 | 3 |
| BHM 165 | Research Methodology | Foundation | 100 | 70 | – | 30 | 3 |
| BHM 166 | Strategic Management | Foundation | 100 | 70 | – | 30 | 3 |
| Semester Seven | |||||||
| BHM 171 | Internship / Report Writing | 600 | 18 | ||||
| Semester Eight | |||||||
| BHM 181 | Internship / Report Writing | 600 | 18 | ||||