Undergraduate Courses Offered

• Bachelor in Hotel Management & Catering Technology
  

  Course Module

  Semester – I		F. P. Foundation I
  		F & B.S. Foundation I
  		Front Office Foundation Course
  		Foundation Course in House Keeping
  		Communication
  		Application of Computers
  Semester – II		F.P. Foundation II
  		F & B.S. Foundation II
  		Front Office Operation I
  		House Keeping Operations I
  		Food Science & Nutrition
  		Business Communication
  Semester – III		F.P. Operations I
  		F & B.S. Operations I
  		Front Office Operations II
  		House Keeping Operations II
  		Hotel Information System
  		Food & Beverage Control & Management
  Semester – IV		F.P. Operations II
  		F & B.S. Operations II
  		Front Office Management
  		House Keeping Management
  		Basic Accounting
  		Introduction to Management
  Semester – V	Group A	Advanced Food Production I
  		Advanced F & B Service I
  		Food Safety
  	Group B	Hotel Accounting
  		Facility Planning I
  		Hospitality Marketing
  Semester – VI		Industrial Training
  Semester – VII		Advanced Food Production II
  		Advanced F&B Service II
  		Business Law
  		Financial Management
  		Facility Planning II
  		Human Resource Management & Organisation Behaviour
  Semester – VIII		Indian Heritage
  		Introduction to Tourism & Tourism Geography
  		Environmental Issues
  		Research Methodology

  
  
• BBM (H) in Hospitality Management
  

  Course Module
  
  First Year – Subjects
  
  Second year – Subjects
  Food Production | Food and Beverage Service | Front Office Operations | Accommodation Operation Hotel Engineering | Hotel Accountancy | Hotel and Business Law | Business Communication English Communication | Industrial Training – for a period of Six Months | Project Work
  
  Third Year – Subjects
  Advanced Food Production & Patisserie | HR Management & Hotel Laws | Financial Management | Facility Planning | F & B Management | Sales and Marketing | English Communication | Research Projects

Postgraduate Courses Offered

• Masters in Hotel Management & Catering Technology
  

  Course Module

  • Masters in Hotel Management & Catering Technology (Food & Beverage Management

    Semester I
    Theory	Management Functions & Behaviour
    	Entrepreneurship Development
    	Food Safety & Hygiene
    	Value & Business Ethics in Hospitality
    	Elective I (any one)- Food and Beverage Operations and Management
    	Culinary Operations and Management
    	Food and Beverage Operations Control
    Practical	Personality Development & Grooming Lab
    	F&B Operations control Lab
    Sessional	Case Study / Seminar
    Semester II
    Theory	Environmental Management
    	Service Quality Management
    	Hospitality Marketing Management
    	Human Resource Management
    	Elective II (any one)-Beverage Management
    	International Cuisine
    	Advanced Bakery & Confectionery
    Practical	Food Production Operation
    	Lab Beverage Operation Lab
    Sessional	Term paper leading to Thesis
    	Comprehensive Viva-Voce
    Semester III
    Theory	Research Methodology
    	Elective III (any one)	Event Management
    		Advanced Culinary Operations
    		Purchasing & Cost Control
    Sessional	Dissertation Part I
    	Defense of Dissertation Part I
    Semester III
    Sessional	Dissertation (Completion)
    	Post Submission Defense of Dissertation

• Masters in Hotel Management & Catering Technology (Hospitality & Tourism Administration)
  

  Course Module

  • Masters in Hotel Management & Catering Technology (Food & Beverage Management)

    Semester I
    Theory	Management Functions & Behaviour
    	Entrepreneurship Development
    	Food Safety & Hygiene
    	Value & Business Ethics in Hospitality
    	Elective I (any one)- Food and Beverage Operations and Management
    	Culinary Operations and Management
    	Food and Beverage Operations Control
    Practical	Personality Development & Grooming Lab
    	F&B Operations control Lab
    Sessional	Case Study / Seminar
    Semester II
    Theory	Environmental Management
    	Service Quality Management
    	Hospitality Marketing Management
    	Human Resource Management
    	Elective II (any one)-Beverage Management
    	International Cuisine
    	Advanced Bakery & Confectionery
    Practical	Food Production Operation
    	Lab Beverage Operation Lab
    Sessional	Term paper leading to Thesis
    	Comprehensive Viva-Voce
    Semester III
    Theory	Research Methodology
    	Elective III (any one)
    	Event Management
    	Advanced Culinary Operations
    	Purchasing & Cost Control
    	Defense of Dissertation Part I
    Sessional	Dissertation Part I
    Semester III
    Sessional	Dissertation (Completion)
    	Post Submission Defense of Dissertation

  • Masters in Hotel Management & Catering Technology (Hospitality & Tourism Administration)

    Semester I
    Theory	Management Functions & Behaviour
    	Entrepreneurship Development
    	Hospitality Management
    	Value & Business Ethics in Hospitality
    	Elective I (any one)- Housekeeping Operations and Management
    	Front Office Operations and Management
    	Global Tourism
    Practical	Personality Development & Grooming Lab
    	PMS Lab
    Sessional	Case Study / Seminar
    Semester II
    Theory	Environmental Management
    	Service Quality Management
    	Marketing of Tourism & Hospitality Products
    	Human Resource Management
    	Elective II (any one)-Advanced Housekeeping Management
    	Advanced Front Office Management
    	Tourism Planning & Management
    Practical	Travel Agency & Tour Operations Lab
    Sessional	Term paper leading to Thesis
    	Comprehensive Viva-Voce
    Semester III
    Theory	Research Methodology
    	Elective III (any one)	Property Management System
    		Airfare & Ticketing
    		Event Management
    Sessional	Dissertation Part I
    	Defense of Dissertation Part I
    Semester III
    Sessional	Dissertation (Completion)
    	Post Submission Defense of Dissertation

Undergraduate Courses

Eligibility Criteria

Bachelor in Hotel Management & Catering Technology :  10+2 with 50% (45% for reserved category) aggregate passed in any stream. Qualifying entry requirement: JEHOM. Candidates appearing for Class XII final can also apply.

BBM (H) in Hospitality Management :  10+2 passed from any board with English as one of the subjects, selection will be strictly through combined entrance test conducted by WBUT and NSHM, folllowed by personal interview. 12th pass under 10+2 system in any stream in class XII. Candidates appearing for Class XII final can also apply

Age :  Applicants must be Seventeen years on or before joining the course.

Admission Process
The eligible candidate has to apply to the campus of his choice with the application form duly filled up along with the supporting documents (photocopies of Class – X & XII mark sheet, Class-X admit Card and 6 copies of passport size photographs).

The form can be procured from any of the Campuses by paying Rs.500/- or he / she can send a Demand Draft of Rs.500/- drawn in favour of NSHM Academy, payable at Kolkata / Durgapur (as applicable). In this case the Application form along with the prospectus will be couriered to the candidate. Candidates can also apply on-line here and can send us the filled-in application form along with a Demand Draft of Rs.500/- drawn in favour of NSHM Academy, payable at Kolkata / Durgapur (as applicable).

Students appearing for class XII board exam can also apply; in any of the aforementioned programme.

Admission to Under Graduate courses will be based on NSHM Personality & Aptitude Test (NPAT).

Postgraduate Courses

Eligibility Criteria

Masters in Hotel Management & Catering Technology :  4 years AICTE approved BHMCT3 years B.Sc. in Hotel Management or B.A in International Hospitality or BBM (Hospitality Management) or BTS (Bachelor in Tourism Studies) or BBM (Tourism Management) or Diploma in Hotel Management (AICTE) or any other Bachelors degree in relevant disciplines of Hotel / Hospitality with 1 year of relevant experience. Bachelor of Hotel Management & Catering Technology or equivalent degree. Obtained at least 50% (45% in case of candidate belonging to reserved category) at the qualifying Examination.

Age :  Applicants must be Twenty years on or before joining the course.

Admission Process (Post Graduate)
The eligible candidate has to apply to the campus of his choice with the application form duly filled up along with the supporting documents.

The form can be procured from any of the Campuses by paying Rs.750/- or he/she can send a DD of Rs.750/- drawn in favour of NSHM Academy, payable at Kolkata or Durgapur (as applicable). In this case the Application form along with the prospectus will be couriered to the candidate. Candidates can also apply on-line here and can send us the filled-in application form along with a Demand Draft of Rs.750/- drawn in favour of NSHM Academy, payable at Kolkata or Durgapur (as applicable).

The final selection is based on the candidate’s performance in the Personal Interview conducted by NSHM.

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NSHM School of Hotel Management is the pioneer institute that offers Graduate & Masters qualification in hotel management and operation, culinary arts, chef training and travel & tourism with international quality standards and a leading human resource provider in hospitality and tourism sector.

We maintain our international level orientation and benchmark our courses & pedagogy with those of the top colleges & universities worldwide. We are best known for the quality of our teaching faculty who are industry professionals and able to provide hands-on and relevant teaching to help you develop academically, intellectually and professionally.

Each student is assured of a high level of hands-on practical training at our campus, consisting of model Kitchens, restaurant, front office. Reception, model bed rooms etc. Beyond the traditional classroom, you may participate in local and national tours, study trips and professional activities. Our qualifications are internationally recognized.