Are hotel management courses after 12th open to Arts students?

Yes, students from Arts, Commerce, and Science streams can apply after 12th since the program emphasizes communication and service skills.

What career roles are available after a hotel management degree?

Graduates can work as hotel managers, front office managers, F&B supervisors, guest relations officers, hospitality consultants, or in airlines and resorts.

Hotel Management Course | Degree in Hotel Management at AAFT

Q: What is the hotel management course duration for the Bachelor's degree?

The Bachelor of Hotel Management program at AAFT is a 3-year course divided into six semesters combining academic learning with practical hospitality training.

Q: Why choose AAFT for a hotel management course in Delhi NCR?

AAFT offers strong industry integration, modern infrastructure, practical labs, experienced faculty, and cross-disciplinary hospitality exposure.

Q: What subjects are covered in the bachelors in hotel management syllabus?

The curriculum includes Food Production, Front Office Operations, Food & Beverage Service, Housekeeping, Hospitality Accounting, Cost Control, and Hotel Management subjects.

Q: Does the hotel management course include industrial training in 5-star hotels?

Yes, the program includes compulsory industrial training in leading 4-star and 5-star hotels providing real hospitality exposure.

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Bachelors of Hotel Management Program Details

Batch

2026

Duration

4 Years Degree

Eligibility Criteria

10+2/UG

Course Mode

5 Days a week

Bachelors of Hotel Management Course Overview

The Bachelor of Hotel Management is a future-focused undergraduate program designed for students aspiring to build a career in the dynamic global hospitality and tourism industry. The program establishes a strong theoretical and practical foundation in hotel operations, introducing learners to core areas such as food production, food and beverage service, housekeeping, front office management, and hospitality administration, while nurturing service excellence and professional discipline. As learning advances, students gain hands-on exposure to real-world hospitality environments and develop essential operational, managerial, and interpersonal skills through an industry-aligned and experiential learning approach, combining classroom instruction with practical labs, live projects, industry visits, and educational excursions. The program further allows students to specialize in areas such as culinary management, room division management, human resource management, sales and marketing, and related domains, and by the end of the course, graduates emerge as industry-ready professionals equipped to manage complex hospitality operations, pursue leadership roles, or explore entrepreneurial opportunities within the hospitality ecosystem.

Why Choose AAFT for Bachelors of Hotel Management Course?

Master the art and science of hospitality within an ecosystem designed for future hoteliers and global tourism professionals. Gain hands-on experience with industry tools and learn to balance service, experience, and innovation with confidence. Develop the cultural awareness and empathy essential to today’s service landscape. Every assignment, project, and practical session is crafted to prepare you as a skilled, industry-ready hospitality and tourism professional.

Key Highlights

Learn reservation handling, guest relations, and room management protocols.
Train in culinary techniques, table setups, service styles, and international dining etiquette.
Understand destination profiling, tour package creation, and sustainable tourism practices.
Build strong interpersonal, guest-handling, and professional communication abilities.
Learn workflow coordination, inventory control, and service management.
Benefit from hotel labs, internships, industrial visits, and real-time service simulations.

Additional Features

70:30 Industry-Centric Curriculum
100+ Industry Workshops and Masterclasses
Public Speaking and Presentation Skills
100% Placement Assistance
Dedicated Career Resource Cell

Admissions Open 2026 - Apply Today

Who is this Bachelors of Hotel Management Course for?

The Bachelor of Hotel Management is ideal for students who are passionate about hospitality, service excellence, and people-centric industries, and who wish to pursue structured, professional training in hotel and hospitality management. It also suits learners from diverse educational backgrounds who are interested in working in hotels, resorts, restaurants, cruise lines, event management, and tourism enterprises. Overall, the BHM course enables students to develop operational competence, leadership capabilities, problem-solving skills, and professional adaptability across dynamic hospitality environments.

Our Alumni Work at

Dedicated Career Resource Cell to help find your dream company with our partner recruiters across the globe.

Bachelors of Hotel Management Program Outcomes

Varied Technical Skills

Develop comprehensive skills in Food Production & Service as well as Room Division area, ensuring versatility and adaptability in a dynamic service industry.

Entrepreneurial development

Gain proficiency in identifying and applying business concepts and skills relevant to the operational areas of hospitality management. Analyze information and make decisions using critical thinking and problem-solving skills.

Strategic Public Relations and Event Management

Develop expertise in public relations, event management, and development communication, equipping graduates to strategically communicate messages, manage events, and engage diverse audiences.

Communication Proficiency

Demonstrate a profound understanding of communication concepts and principles across various platforms, fostering the ability to convey information clearly and persuasively.

Research and Innovation Capabilities

Cultivate strong research methodologies and innovative approaches to the service industry, enabling graduates to contribute meaningfully to hospitality research and the evolving service industry by evaluating diversity and ethical considerations relevant to the hospitality industry.

Analytical Reasoning

Ability to evaluate the reliability and relevance of evidence; identify logical flaws and gaps in the arguments; analyze and synthesize data from a variety of sources; draw valid conclusions and support them with evidence and examples.

Cooperation/Teamwork

Ability to work effectively and respectfully with diverse teams; facilitate cooperative and coordinated effort as part of a group or a team in the interests of a common cause.

Digital Literacy

Capability to use ICT in a variety of learning situations, demonstrate the ability to access, evaluate, and use relevant information sources and appropriate software for analysis of data.

Moral and Ethical Awareness/Reasoning

Ability to embrace moral/ethical/sustainable values in conducting one’s life, formulate a position/argument about an ethical issue from multiple perspectives, and use ethical practices in all work.

Leadership Readiness

Ability to map tasks of a team or an organization, set direction, build, motivate, and inspire team members to engage with the defined task, and guide people to achieve goals and outcomes in an efficient manner.

Unlock Your Hospitality Career

Potential Career Opportunities after Bachelors of Hotel Management Course

Director of Housekeeping

Restaurant Manager

Front Office Manager

Sous Chef

Revenue Manager

Destination Marketing Manager

Event Managers/Coordinators

Business Development Manager

Bachelors of Hotel Management Course Curriculum Breakdown

Semester 1 - Food & Beverages

Subject 1: Foundation Course in Food & Beverage Service I

Introduces food and beverage service operations, guest handling, and service challenges, building foundational skills for hospitality service careers.

Subject 2: Foundation Course in Front Office Operations & Practical – I

Explores front office functions, room types, rates, and sub-departments, developing professional competence as the hotel’s primary guest interface.

Subject 3: Foundation Course in Housekeeping Operations

Develops foundational housekeeping knowledge and practical skills, emphasizing cleanliness standards, operational procedures, and aesthetic presentation within hospitality environments.

Subject 4: Foundation Course in Food Production

Introduces basic culinary techniques, food safety, and ingredient knowledge through hands-on kitchen training, building essential professional cooking skills.

Subject 5: Business Communication

Strengthens professional communication, interpersonal abilities, and workplace etiquette essential for effective performance in customer-centric hospitality roles.

Subject 6: Conversational French – I

Builds basic French language proficiency, focusing on hospitality-related vocabulary and conversations for improved guest interaction and global workplace readiness.

Subject 7: Fundamentals of Tourism

Introduces core tourism concepts, industry structure, and tourism systems, establishing a foundation for hospitality and tourism-related studies.

Semester 2 - Hotel Housekeeping Operations

Subject 8: Foundation Course in Food Production & Practical – I

Develops core culinary skills including knife techniques, cooking methods, ingredient knowledge, and foundational kitchen practices through hands-on training

Subject 9: Food & Beverage Service Operations & Practical – II

Explores food and beverage outlet evolution, service styles, table setup, and operational functions, building service knowledge and practical proficiency.

Subject 10: Foundation of Hotel Housekeeping Operations & Practical – I

Builds practical housekeeping skills covering cleaning equipment, bed making, area cleaning, and operational procedures across hospitality environments.

Subject 11: Nutrition

Provides knowledge of nutrition principles, dietary requirements, and health-conscious food choices essential for informed hospitality service and menu planning.

Subject 12: Front Office Operations

Develops understanding of front office functions, revenue areas, and complete guest cycle management from pre-arrival to departure.

Subject 13: Conversational French – Advanced

Enhances advanced French communication skills using professional vocabulary, grammar, idiomatic expressions, and cultural understanding for hospitality contexts.

Subject 14: Computer Applications

Introduces hospitality-related computer applications for reservations, guest services, automated systems, and efficient digital service delivery.

Semester 3 - Food Science

Subject 1: Food Production & Practical – Advanced

Advances culinary expertise through regional cuisines, menu development, sensory evaluation, and applied food science using intensive practical training.

Subject 2: Food & Beverage Service & Practical – III

Develops advanced food and beverage service knowledge, covering outlet structures, staffing hierarchies, catering classifications, and service responsibilities.

Subject 3: Front Office Operations – Advanced

Builds proficiency in PMS systems, guest database management, upselling techniques, revenue generation, and coordinated guest service delivery.

Subject 4: Food Science

Introduces food science principles integrating chemistry, biology, and physics to understand ingredient properties, quality, and cooking behavior.

Subject 5: Hospitality Engineering

Provides operational knowledge of hotel maintenance systems, utilities, safety, fire prevention, equipment management, and contract maintenance procedures.

Subject 6: Principles of Management

Develops understanding of management concepts, tools, and decision-making skills essential for effective leadership in hospitality organizations.

Subject 7: Housekeeping Operations & Practical – III

Enhances housekeeping efficiency through advanced cleaning practices, laundry management, pest control, and safe use of equipment and chemicals.

Semester 4 - Industrial Training

Subject 8: Industrial Training

Provides 18–20 weeks of mandatory industry exposure, developing hands-on operational skills, professional competence, and career-focused hospitality experience.

Semester 5 - Food Production Operations

Subject 1: Food Production Operations & Practical – IV

Develops proficiency in standardized recipes, measurements, menu planning, and food preparation techniques for consistent, quality kitchen production.

Subject 2: Food & Beverage Service Operations & Practical – IV

Builds expertise in beverage management, purchasing, pricing, inventory control, and menu development to optimize revenue and operational efficiency.

Subject 3: Facility Planning

Introduces hospitality facility design, construction types, layouts, materials, and cost considerations influencing effective hotel facility management.

Subject 4: Rooms Division Management

Develops managerial understanding of rooms operations, coordination, safety compliance, and service quality for efficient guest experience management.

Subject 5: Food Safety & Hygiene

Builds knowledge of food safety principles covering premises, products, people, and preventive practices for hygienic restaurant operations.

Subject 6: Event Management

Develops event planning, teamwork, leadership, communication, and decision-making skills through practical role plays and management principles.

Semester 6 - Advanced Culinary Studies

Subject 7: Advanced Culinary Studies & Practical

Explores culinary ethics, workforce policies, inclusivity, and professional standards essential for responsible culinary practice and leadership

Subject 8: Food & Beverage Management

Develops understanding of food and beverage control systems, costing, break-even analysis, and revenue management for profitable operations.

Subject 9: Tourism Concepts & Practices

Introduces core tourism management concepts, global tourism dynamics, ethical considerations, and evolving perspectives in a digital era.

Subject 10: Hospitality Law

Builds knowledge of hospitality legal frameworks, Indian hotel regulations, food safety laws, and legal environment for hotel operations.

Subject 11: Research Methodology & Statistics

Develops research design, data analysis, scholarly writing, and presentation skills for conducting independent, academic hospitality research.

Subject 12: Rooms Division Management – Advanced

Strengthens advanced rooms management skills including pricing, staff coordination, legal compliance, and decision-making for guest satisfaction.

Semester 7 - Gastronomic Studies

Subject 1: Gastronomic Studies & Practical

Develops experimental culinary creativity, practical expertise, teamwork, and leadership skills through intensive hands-on gastronomic practice.

Subject 2: Organizational Behavior & International Human Resources Management

Builds human resource management skills focusing on employee development, relations, performance management, and fair workplace practices in hospitality.

Subject 3: Hospitality Sales & Marketing

Develops sales, marketing, branding, and customer analytics skills to drive occupancy, revenue growth, guest retention, and market positioning.

Subject 4: Food & Beverage Retail Management

Builds retail management skills for hospitality establishments, emphasizing service consistency, customer experience, standards, and operational creativity.

Subject 5: Total Quality Management

Develops quality management skills focused on guest satisfaction, interdepartmental coordination, continuous improvement, and organizational excellence.

Subject 6: Entrepreneurship Development

Builds entrepreneurial mindset, innovation capabilities, portfolio development, and problem-solving skills for launching hospitality ventures.

EDGE / Professional Practice

Builds industry readiness through practical exposure, teamwork, problem-solving, and understanding real-world professional and commercial workflows.

Semester 8 - Project Report

Subject 7: On-the-Job Training and Project Report

Provides structured industry training and project-based learning, developing workplace competence, professional skills, and applied hospitality knowledge.

Book Free Career Counselling

Tools You Will Master in Bachelors of Hotel Management Program at AAFT

1. Hospitality Management, Sales & Guest Experience Tools

Tools used to manage people, service quality, guest satisfaction, sales performance, and hospitality business growth. Includes: Opera, Maestro, Point of Sale (POS) systems, Event management software, Digital marketing tools

Industry applications:

Guest relationship and loyalty management

Hospitality sales and marketing strategy execution

Customer feedback analysis and service improvement

Human resource planning and employee development

Quality assurance and service excellence implementation

Event planning and corporate hospitality management

Brand building and customer experience enhancement

Bachelors of Hotel Management Course Student Projects

Sandhya Jha BHM 2020

Bachelors of Hotel Management

Sanskar kathal DTTM 2023

Bachelors of Hotel Management

Sandhya Jha BHM 2020

Bachelors of Hotel Management

Mukul Sharma DTTM 2022

Bachelors of Hotel Management

Placements Opportunities

Vidyanshu Rawat

Radisson Blu Resort Dhramshala

Akash Saroha

Radisson Blu Resort Dhramshala

Md. Adil

Barbeque Nation

Surendra

Barbeque Nation

Industry Dean

Varun Inamdar

With a Guinness World Record for crafting the largest mud pie and two national awards for culinary excellence, Varun is a distinguished figure in the hospitality industry. His career spans hosting television shows and styling for over 400 TV commercials, establishing him as a prominent media and industry professional. An accomplished author of 47 cookbooks, including five bestsellers, and a key contributor to the development of 45 restaurants, Varun brings deep expertise across culinary arts, hospitality operations, and food-led business innovation. His industry journey and creative vision inspire students to explore excellence across hotels, restaurants, and tourism-driven enterprises. As Industry Dean, Varun plays a pivotal role in mentoring future hospitality professionals, nurturing leadership, creativity, and industry-ready perspectives.

Industry Dean

Varun Inamdar

What this means for you

Access to 50+ hours of in-person learning
10 Masterclasses to expand your creative horizon

Exclusive internship and placement opportunities
Portfolio review from Varun Inamdar and team

Veteran Teaching Faculty

AAFT boasts of a highly qualified and experienced team of professors who hold impeccable industrial acumen after having led successful careers in their respective fields.

Priyesh Srivastava

Head of Department

Mr. Priyesh Srivastava is a seasoned hospitality professional and academician currently pursuing his Ph.D. in Hotel Management. .... With 15 years of rich experience spanning both industry and academia, he brings a unique blend of practical expertise and academic excellence to culinary education. He has served in renowned five-star hotels such as Radisson Blu Kaushambi, The Taj Mahal Hotel, New Delhi, and Shangri-La Eros Hotel, gaining 7 years of in-depth experience in Food & Beverage operations. A certified Barstart and Barsmart professional from Pernod Ricard, USA, he specializes in restaurant and bar operations. Recognized for his teaching excellence, he has received the Best Teacher Award in Food and Beverage Management (October 2022). His research credentials include 4 patents and 4 published papers, along with the book STARTUP DNA: The Entrepreneur's Roadmap from Idea to Impact.

Shefali Narang

Assistant Professor

Ms. Shefali Narang is an accomplished academician and industry professional with over 16 years of experience in hospitality, .... tourism, and professional skill development. She has worked with prestigious organizations including The Taj, Le Meridien, and the American Embassy. A certified soft skills, behavioral, and hospitality trainer, she also holds a certificate in Global Governance from the European Institute of Leadership and Management, Dublin. Her expertise spans strategic learning & development, curriculum innovation, performance consulting, and hospitality education. She brings her industry insights to prepare students for global careers in culinary arts and hospitality management.

Ms. Aaditi Kashyap

Assistant Professor

Ms. Aaditi Kashyap is a passionate hospitality educator with 8 years of experience in teaching, training, and facilitation. .... NHTET-qualified and a Ph.D. scholar in Hospitality Management, she holds a Master’s degree from IHM Pusa and a Bachelor’s from AIHM Chandigarh. Trained in multiple 5-star hotels including Taj, Radisson, and Westin, she combines industry knowledge with research-oriented teaching. Her approach emphasizes holistic growth, sustainability, and hands-on learning, preparing students to excel in both culinary arts and hospitality management.

Mr. Ansh Saxena

Teaching Associate

Mr. Ansh Saxena is a hospitality professional with a Bachelor’s in Hospitality and Hotel Administration from IHM RIG. With 4 .... years of experience in globally renowned hotels like Hyatt and JW Marriott, he brings hands-on expertise in food production, bakery operations, and culinary management. Passionate about mentoring students, he focuses on combining practical training with academic learning to prepare future culinary professionals.

Chef Pankaj Kumar Singh

Senior Culinary Faculty

Chef Pankaj Kumar Singh is a hospitality graduate from IHM Ahmedabad with 18 years of experience across top hotels, culinary .... institutes, and management roles. Certified by the American Hotel & Lodging Educational Institute (AHLEI, USA) in Food Production, Food Safety (HACCP), F&B Service, and F&B Planning & Control, he is also a certified French language trainer by Alliance Française. Chef Singh is committed to nurturing the next generation of culinary and hospitality leaders through industry-focused education and skill development.

Modular Kitchen

Classrooms

Practical Lab

Admission Eligibility & Fee Structure

Fee Structure for Bachelors of Hotel Management
Actual fees for per Semester*	INR-100,000/-
Your 1st Installment Fees Includes the Following*
One Time Admission Fee	Rs. 30,000/-
One Time University Enrolment Fee	Rs. 2,200/-

Candidate must have a 10+2 from a recognized university/institution

Candidate must have a minimum of 50% marks in 10+2 (45% for reserved categories)

Candidate need to clear the AAFT Global Entrance Test (GET)

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How to Apply for Bachelors of Hotel Management?

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Submit the application form to initiate your enrollment.

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Reservation

Submit the course fee to reserve your seat.

Enrollment

Finalize your enrollment to begin your creative journey.

Bachelors of Hotel Management FAQs

What is the hotel management course duration for the Bachelor's degree?

The Bachelor of Hotel Management course program of AAFT takes a total of 3 years, which is divided into six semesters. The program will be structured in a manner that balances academic learning and practical exposure to industries. Key highlights include:

Advanced learning between semesters.
Compulsory industrial training in well-known hotels.
Kitchen, front office, and F&B service practical labs.

Experience in programs that are closely related, such as a B.Sc. in Culinary Arts and a Diploma in Hotel Management.

Why choose AAFT for a hotel management course in Delhi NCR?

AAFT would be a good option to undertake a hotel management course in Delhi NCR, because it has a good industry integration and modern infrastructure. Being a member of a creative university ecosystem, the students have the opportunity of cross-disciplinary exposure through programs such as Bachelor of Tourism and Travel Management and Diploma in Culinary Arts. The institute focuses on practical training, seasoned faculty, and international standards of hospitality training.

What specific subjects are covered in the bachelors in hotel management syllabus?

The hotel management bachelors syllabus is structured to address fundamental operational and management subjects of hospitality. Major subjects include:

Food Production and Culinary Fundamentals.
Front Office Operations
Food & Beverage Service
Housekeeping Management
Hospitality Accounting and Cost Control.
Hotel Law and Human Resource Management.

Through allied coursework like Certificate Course in Culinary Arts and Certificate Course in Bakery, students also have exposure to reinforce the practical knowledge.

Are hotel management courses after 12th open to students from Arts streams?

Yes, hotel management courses is available in Arts, Commerce, and Science streams after 12 th in AAFT. The program is more of a communication skills program, more creative and more service oriented than the academic stream restrictions. Arts students usually perform highly because of their interpersonal abilities and cultural sensitivity. The transition is easily guaranteed by AAFT which provides the background knowledge of the hospitality basics. Parallel paths such as Diploma in Tourism and Travel Management, which supplement careers in hospitality, are also available to students.

Does the hotel management degree include training in Front Office and F&B?

Absolutely. The degree of hotel management at AAFT involves rigorous practical studies in the field of Front Office Operation and Food and Beverage (F&B) Service. Training covers:

Guest management and bookings.
POS systems and billing
Restaurant service styles
Banquet and event management.

This practical experience is reflective of actual hotel conditions and is further reinforced with industry-connected modules with Bachelor of Tourism and Travel Management and culinary degrees.

What are the hotel management course details regarding fee structure?

The hotel management course information at AAFT has a clear fee system illustrating quality of training and facilities given. The fees usually include academic education, practical laboratories, uniforms, and simple training materials.

Is the Bachelors in Hotel Management recognized for government jobs?

Yes, the Bachelor's in Hotel Management provided at AAFT is well known and applicable in applying at different government and other positions at the public sector. Graduates have the prospects of working in the tourism boards, hospitality departments, railways, airport services, and public-sector hotels. The curriculum is congruent with the national standards of hospitality education, which means that a graduate is eligible to take competitive exams. Combining learning with such certifications as a hotel management certificate online can also help students to strengthen their profile to validate specific skills.

Does the hotel management course include industrial training (IT) in 5-star hotels?

Yes, the AAFT hotel management course includes industrial training (IT). Students benefit from:

Compulsory training in 4 star and 5 star hotels.
The luxury hospitality standards are exposed to.
Practical experience in operations.
Mentoring and evaluation in the industry.

This training in between classroom training and professional practice and is regularly followed by pre-placement offers. During training, students also get insight into other related courses such as B.Sc in Culinary Arts and Diploma in Culinary Arts.

What career roles can I expect after a hotel management degree?

Hotel management degree allows one to pursue various careers in the hospitality and service industry. The graduate can work as hotel managers, front office managers, F&B supervisors, front office managers, guest relations officers, and hospitality consultants. There are also opportunities in the airlines, cruise lines, event management companies, and luxury resorts. Through experience, one can become a leader or an entrepreneur. Tourism and culinary programs combined with AAFT are more employable in various service sectors.

How does the AAFT hotel management course in Delhi compare to IHM?

The AAFT hotel management course in Delhi is unique due to its industry based and innovative learning atmosphere. At the same time, IHMs are based on conventional models of hospitality, AAFT provides a modern curriculum, reduced batches, and cross-disciplinary exposure. The students enjoy attending programs such as Bachelor of Tourism and Travel Management and Certificate Course in Bakery which stimulate the development of more skills. This is due to the focus on communication, grooming and global hospitality trends which provide AAFT graduates with an upper hand.

Does the hotel management course curriculum cover culinary arts basics?

Yes, culinary arts provide a solid background of the hotel management course study. Students learn:

Fundamental and modern production of food.
Kitchen hygiene and safety
Menu planning and costing
Introduction to patisserie and bakery.

This exposure is matched with B.Sc in Culinary Arts, Diploma of Culinary Arts, and Certificate Course of Culinary Arts of AAFT, which allows the students to consider specialization or advanced culinary careers in the future.

Are there placement opportunities after completing the hotel management course?

AAFT also offers good placement of students who have done the hotel management course. The institute partners with top hotel chains, resorts, airlines and hospitality brands in recruitment. Placement assistance consists of career counseling, resume workshops, mock interviews and campus drives. Industrial training provides many students with jobs during or after training.

Can I apply for the hotel management courses after 12th without math?

Yes, mathematics is not a compulsory subject in hotel management courses after 12th at AAFT. The program is more service excellence and management skills, and hands-on training oriented as opposed to heavy-number-based academics. The curriculum teaches the basics of accounting. This open eligibility enables students of Arts and Commerce backgrounds to flourish particularly those students who have an interest in people-oriented positions in hotels and other related fields in the hospitality industry.

What skills are emphasized in the bachelors in hotel management program?

The hotel management bachelor's program focuses on soft and technical skills that are critical in hospitality management careers. Key skills include:

Service excellence to customers.
Communication and personality development.
Problem-solving and team leadership.
Operation efficiency and time management.
Business behavior and manners.

These abilities are supported with live projects, industrial training, exposure to hotel management certificate online programs, and so on, to accomplish complete professional development.

Is there a dress code for students in the hotel management course?

Yes, professional appearance is also part of hospitality education. The dress code of the students undertaking the hotel management course at AAFT adheres to the industry- recommended dress code. The uniforms depend on the department, such as kitchen uniforms, service uniforms and front office training uniforms. This field will assist the students in embracing the real hotel world setting at the outset. Strict grooming standards are followed to create professionalism, confidence, and readiness to work.

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Bachelors of Hotel Management

Key Highlights

Additional Features

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Enrollment

Bachelors of Hotel Management

Bachelors of Hotel Management Program Details

Bachelors of Hotel Management Course Overview

Why Choose AAFT for Bachelors of Hotel Management Course?

Key Highlights

Additional Features

Who is this Bachelors of Hotel Management Course for?

Our Alumni Work at

Bachelors of Hotel Management Program Outcomes

Potential Career Opportunities after Bachelors of Hotel Management Course

Bachelors of Hotel Management Course Curriculum Breakdown

Tools You Will Master in Bachelors of Hotel Management Program at AAFT

Bachelors of Hotel Management Course Student Projects

Placements Opportunities

What this means for you

Veteran Teaching Faculty

AAFT Campus and Infrastructure

Admission Eligibility & Fee Structure

How to Apply for Bachelors of Hotel Management?

Registration

Personal Interaction

Application

Reservation

Enrollment

Bachelors of Hotel Management FAQs

Related Courses

Bachelors of Hotel Management Related Blogs