Institute of Hotel Management, Catering and Nutrition, Kufri, Shimla, Himachal Pradesh

Under Ministry of Tourism, Govt. of India
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B.Sc H&HA Last Updated : Tue, 05 Jul 2022

This degree programme equips the students with the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the hospitality sector.


The admission to the Three Year degree in Bachelor of Science (B.Sc.) in Hospitality and Hotel Administration is being conducted by the National Council for Hotel Management & Catering Technology (NCHMCT), Pusa, New Delhi, through a Joint Entrance Examination (JEE) on the national level. Applications for admission to the First year of B.Sc. Hospitality and Hotel Administration are invited in December/January every year. Notification to this effect is made by NCHMCT in leading national newspapers. The Joint Entrance Examination is held in the month of April/May on a Sunday (notified in the advertisement) at different cities throughout the country. Based on performance in the written test, candidates are short listed for counselling by NCHMCT in the month of June. Allotment of the Institute is on merit-cum-preference basis.

Candidates selected through the above process are admitted in the month of July, to the allotted Institute, on payment of the first term fee by the date stipulated by NCHMCT.

Minimum Qualification

Minimum qualification for admission is a pass certificate in the final examination of 10+2 system of Senior Secondary education or its equivalent with English as one of the compulsory subjects. Those appearing in 10+2 final or equivalent examination can also appear in JEE for being considered on a provisional basis.

Age Limit

Age limit is 22 years, relaxable up to 25 years for candidates belonging to Scheduled Caste and Scheduled Tribe as on July 01, of the year.

Reservation of Seats

Apart from relaxation in the upper age limit for Scheduled Caste and Scheduled Tribe candidates, seats will be reserved as under:

15% for Scheduled Caste candidates.
7.5% for Scheduled Tribe candidates.
3% for Physically Challenged candidates
(Please refer to the NCHMCT Information Brochure for further details), 27% for OBC candidates.

(Applicable only for the 3-year B.Sc. programme)

One seat (Supernumerary) is reserved for Registered Kashmiri migrants – one who has qualified the JEE. Proof of migrant registration in original is required at Counselling and an attested copy is required with the application form as well.

(Option of Vegetarian course in B.Sc. H & HA is also available)

Subject Code Subjects Download
BHM-111 Foundation Course in Food Production – I   1st Semester
BHM-112 Foundation Course in Food and Beverage Service – I
BHM-113 Foundation Course in Front Office Operations – I
BHM-114 Foundation Course in Accommodation Operations – I
BHM-105 Application of Computers
BHM-106 Hotel Engineering
BHM-116 Nutrition
Semester II
BHM-151 Foundation Course in Food Production – II 2nd Semester


Vegetarian Cuisine Syllabus

BHM-152 Foundation Course in Food and Beverage Service – II
BHM-153 Foundation Course in Front Office Operations – II
BHM-154 Foundation Course in Accommodation Operations – II
BHM-117 Principles of Food Science
BHM-108 Accountancy
BHM-109 Communication
TS-01 (IGNOU) Foundation Course in Tourism
Semester III and IV
BHM-201 Food Production Operations  3rd and 4th Semester
BHM-202 Food and Beverage Service Operations
BHM-203 Front Office Operations
BHM-204 Accommodation Operations
BHM-205 Food and Beverage Controls
BHM-206 Hotel Accountancy
BHM-207 Food Safety and Quality
Research Methodology
TS-03 (IGNOU) Management in Tourism
BEGE-103 (IGNOU) Communication Skills in English
TS-07 (IGNOU) Human Resource Development
Semester V
BHM-311 Advance Food Production Operations – I  5th Semester
BHM-312 Advance Food and Beverage Operations – I
BHM-313 Front Office Management – I
BHM-314 Accommodation Management – I
BHM-307 Financial Management
BHM-308 Strategic Management
BHM-309 Research Project
  Special topics-Guest speakers
TS-06 (IGNOU) Tourism Marketing
Semester VI
BHM-351 Advance Food Production Operations – II  6th Semester
BHM-352 Advance F and B Operations – II
BHM-353 Front Office Management – II
BHM-354 Accommodation Management – II
BHM-305 Food and Beverage Management
BHM-306 Facility Planning
BHM-309 Research Project
  Special topics-Guest speakers

B.Sc. H&HA Vegetarian Syllabus


Industrial Training Rule Book

  1. Attendance Rules
  2. Marking Pattern
  3. Guidelines for Making Reports
  4. Do’s and Don’ts
  5. Attendance record
  6. Performance Appraisal Form
  7. Leave Card