Courses Offered

The Bachelor of Science Program in Hospitality and Hotel Administration is offered jointly by the National Council for Hotel Management and the Indira Gandhi National Open University.


Eligibility for Admission

All qualified candidates will have to submit a physical fitness certificate from a Registered Medical Practitioner in the prescribed format given in this Brochure at the time of admission.


Guidelines for Candidates

All candidates admitted to Degree / Diploma courses will be required to put in a minimum of 75% attendance during the semester / academic session.


How to Apply

Duly filled Application Form should be sent to the Principal along with fee through demand draft drawn in favour of Principal State Institute of Hotel Management, Rohtak payable at Rohtak.


6 Months Hospitality Course

The Ministry of Tourism, Government of India is pleased to announce 6 months job oriented hospitality courses in the trades of...


Hunar se Rozgar Tak Scheme

The Ministry of Tourism, Government of India is pleased to announce short job oriented hospitality courses in the trades of...


Academic Calendar

Academic calendar applicable to B.Sc.in Hospitality & Hotel Administration Generic is...


Instructions

As a new member of IHM, ROHTAK family, I welcome you to one of the most modern Hospitality Management Institute of the country. Congratulations on your success in JEE 2014. Please note the following carefully...


Uniform

Prescribed uniform for the students of 3 Years B.Sc Program and Diploma Courses for attending theory and practical classes is as...


Examination Scheme

  • Institute of Hotel Management Rohtak

Examination scheme laid-down by National Council for Hotel Management & Catering Technology in regard to degree course is as under:

1st Year of 3 Year Degree Course
Semester-I (NCHMCT Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 111
Foundation Course in Food production - I
100
100
2
BHM 112
Foundation Course in Food & Beverage Service - I
100
100
3
BHM 113
Foundation Course in Front Office -I
100
100
4
BHM 114
Foundation Course in Accommodation Operation - I
100
100
5
BHM 105
Application of Computers
50
100
6
BHM 106
Hotel Engineering
100
--
7
BHM 116
Nutrition
100
--
Total
650
500
Grand Total
1150

Semester-II (NCHMCT / IGNOU Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 151
Foundation Course in Food production - II
100
100
2
BHM 152
Foundation Course in Food & Beverage Service - II
100
100
3
BHM 153
Foundation Course in Front Office - II
100
100
4
BHM 154
Foundation Course in Accommodation Operation - II
100
100
5
BHM 117
Principal of Food Science
100
--
6
BHM 108
Accountancy
100
--
7
BHM 109
Communication
50
--
8
TS-01
Foundation Course in Tourism
100
--
Total
750
400
Grand Total
1150
Term marks will comprise 30% In course & 70% Term end exam marks


2nd Year of 3 Year Degree Course
Semester-III (NCHMCT Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 208
Industrial Training
--
200
Grand Total
200

Semester-IV (NCHMCT / IGNOU Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 201
Food production Operations
100
100
2
BHM 202
Food & Beverage Service Operations
100
100
3
BHM 203
Front Office Operations
100
100
4
BHM 204
Accommodation Operations
100
100
5
BHM 205
Food & Beverage Controls
100
--
6
BHM 206
Hotel Accountancy
100
--
7
BHM 207
Food Safety & Quality
50
--
8
---
Research Methodology
--
--
9
TS-03
Management in Tourism
100
--
10
BEGE-103
Communication Skills in English
100
--
11
TS-07
Human Resource Management
100
--
Total
950
400
Grand Total
1350
Term marks will comprise 30% In course & 70% Term end exam marks.


3rd Year of 3 Year Degree Course
Semester-V (NCHMCT / IGNOU Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 311
Advance Food production Operation - I
100
100
2
BHM 312
Advance Food & Beverage Operation - I
100
100
3
BHM 313
Front Office Management - I
100
100
4
BHM 314
Accommodation Management - I
100
100
5
BHM 307
Financial Management
100
--
6
BHM 308
Strategic Management
50
--
7
BHM 309
Research Project
--
--
8
---
Special topics / Guest speakers
--
--
9
TS-06
Tourism Marketing
100
--
Total
650
400
Grand Total
1050

Semester-VI (NCHMCT Component)

No.
Subject Code
Subject
Term Marks
Theory
Practical
1
BHM 351
Advance Food production Operation - II
100
100
2
BHM 352
Advance Food & Beverage Operation - II
100
100
3
BHM 353
Front Office Management - II
100
100
4
BHM 354
Accommodation Management - II
100
100
5
BHM 305
Food & Beverage Management
100
--
6
BHM 306
Facility Planning
100
--
7
BHM 309
Research Project
--
100
8
---
Special topics / Guest speakers
--
--
Total
600
500
Grand Total
1100
Term marks will comprise 30% In course & 70% Term end exam marks


1 ½ Year Diploma Courses

Diploma Course in Food Production

No.
Subject
Term Marks
Theory
Practical
1
Cookery
100
125
2
Larder
50
125
3
Hygiene & Nutrition
100
--
4
Commodities and Costing
100
--
5
Computer Awareness
--
--
Total
350
250
Grand Total
600

Diploma Course in Food & Beverage Service

No.
Subject
Term Marks
Theory
Practical
1
F&B Service - I
100
150
2
F&B Service - II
100
150
3
Business Communication
50
--
4
Hygiene & Sanitation
50
--
5
Computer Awareness
--
--
Total
300
300
Grand Total
600
Term marks will comprise 20% In course & 80% Term end exam marks

Diploma Course in Bakery & Confectionary

No.
Subject
Theory
Practical
MTS
TH
PR
1
Bakery
150
100
20
20
2
Confectionery
150
100
20
20
3
Hygiene and Sanitation
--
50
10
--
4
Commodities and Costing
--
50
10
--
5
Computer Awareness
--
--
--
--
Total
300
300
60
40
Grand Total
700