Christ University (HM)
Eligibility :
Course Duration: 4 Years Seats: 60 Important Dates for BHM Selection Process 2017
| Date | Particulars/Events |
|---|---|
| 8, December 2016 | Application available online |
Selection process: Christ University Entrance Test + Skill Assessment + Personal Interview at Bangalore Camps
FEE STRUCTURE:
| Year | Karnataka | TN /KE / AP / Goa | Other State | NRI |
|---|---|---|---|---|
| 1 | 100000 INR | 115000 INR | 123000 INR | 180000 INR |
| 2 | 100000 INR | 100000 INR | 100000 INR | 180000 INR |
| 3 | 120000 INR | 120000 INR | 120000 INR | 212000 INR |
| 4 | 120000 INR | 120000 INR | 120000 INR | 212000 INR |
COURSE CURRICULUM:
| 1 Semester - 2016 - Batch | |
|---|---|
| FUNDAMENTALS OF ROOMS DIVISION - I | |
| FUNDAMENTALS OF CULINARY - I | |
| FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - I | |
| FUNDAMENTALS OF FRONT OFFICE - I | |
| PRINCIPLES OF MANAGEMENT | |
| FUNDAMENTALS OF ROOMS DIVISION PRACTICAL - I | |
| FUNDAMENTALS OF CULINARY | |
| FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE | |
| FUNDAMENTALS OF FRONT OFFICE - I |
| 2 Semester - 2016 - Batch | |
|---|---|
| FUNDAMENTALS OF CULINARY - II | |
| FUNDAMENTALS OF FRONT OFFICE - II | |
| FUNDAMENTALS OF ROOMS DIVISION - II | |
| FINANCIAL ACCOUNTING | |
| FUNDAMENTALS OF CULINARY - II | |
| FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - II | |
| FUNDAMENTALS OF FRONT OFFICE - II |
| 3 Semester - 2015 - Batch | |
|---|---|
| SKILL DEVELOPMENT | |
| REGIONAL CUISINE (CULINARY) | |
| WINE STUDIES AND MANAGEMENT (F&B) | |
| ROOMS DIVISION MANAGEMENT | |
| COST ACCOUNTING | |
| WINE STUDIES AND MANAGEMENT - PRACTICAL (F&B) | |
| MANAGERIAL ECONOMICS |
| 4 Semester - 2015 - Batch | |
|---|---|
| SKILL DEVELOPMENT | |
| ADVANCED BAKING MANAGEMENT | |
| BEVERAGE STUDIES AND MANAGEMENT (F&B) | |
| FRONT OFFICE MANAGEMENT | |
| MANAGEMENT ACCOUNTING | |
| BUSINESS ENVIRONMENT | |
| QUANTITY CULINARY OPERATIONS - PRACTICAL | |
| MACRO ECONOMICS |
| 5 Semester - 2014 - Batch | |
|---|---|
| BUSINESS INFORMATION SYSTEM | |
| MARKETING MANAGEMENT | |
| ORGANIZATIONAL BEHAVIOUR | |
| FINANCIAL MANAGEMENT | |
| BUSINESS ENVIRONMENT | |
| ASIAN CUISINE - PRACTICAL | |
| ADVANCED BAKING AND PASTRY ARTS - I - PRACTICAL (BAKERY) |
| 6 Semester - 2014 - Batch | |
|---|---|
| ENTREPRENEURSHIP STUDIES | |
| RESEARCH METHODOLOGY | |
| HUMAN RESOURCE MANAGEMENT | |
| SERVICES MANAGEMENT | |
| TRAVEL AND TOURISM | |
| FOOD AND BEVERAGE MANAGEMENT |
| 7 Semester - 2013 - Batch | |
|---|---|
| SKILL DEVELOPMENT | |
| FINANCIAL MANAGEMENT | |
| BUSINESS ENVIRONMENT | |
| BUSINESS LAW | |
| FACILITY PLANNING AND MANAGEMENT | |
| BRAND MANAGEMENT | |
| ORGANIZATIONAL CHANGE AND DEVELOPMENT | |
| SLOW FOOD | |
| BAKING TECHNIQUES AND DESSERT ARTISTRY (PRACTICAL) | |
| FOOD AND BEVERAGE DESIGN PRACTICAL (F&B) |
| 8 Semester - 2013 - Batch | |
|---|---|
| RETAIL MANAGEMENT | |
| EVENT MANAGEMENT | |
| REVENUE MANAGEMENT | |
| CONSUMER BEHAVIOR | |
| BUSINESS ETHICS AND SUSTAINABILITY |
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