Bachelor of Hotel Management & Catering Technology (BHMCT) – 4 Year

Programme Overview

Duration: 4 Years | Programme Code: 040202

BHMCT is a four year intensive programme which exposes the student to the diversity of hospitality industry and equips the student with intellectual & leadership capabilities allowing the student to move into diverse managerial roles in prestigious international organisations. Its multi-disciplinary programme focuses on critical analysis of management styles & strategic thinking required to succeed in hotel management.

Programme Educational Objectives

  • Create a blue print to your hospitality career & get exposed to crucial hospitality management concepts.
  • Understand the fundamentals of the Hotel Industry, Commercial Kitchen Operations, Food & Beverage Service and the Wines.
  • Introduction to key principles of Human Resources, Customer Centered Marketing and specific Finance & Accounting for Hotel industry.
  • Focus on delivering superior performance and value to your customer.

Programme Outcome

  • To provide our students with an in depth understanding of the operational aspects and knowledge of the underlying principles of the International Hospitality Industry.
  • Allow students to become familiar with the practical aspects of the hospitality industry and the strategic management issues involved in operating International Resorts and Hotels.
  • Present to them an avenue to move into range of international organizations in service sector.
  • To train students for operational and administrative supervisory & management positions.
  • Prepare graduates for management careers in industry sectors such as Hotels, Resorts, Cruise Liners, Restaurants and Catering Organisations.

Programme Highlights

The application of operations fundamentals shall be nurtured through live practical and industry trainings. The programme delivery includes theory lecture, tutorials and interactive sessions, problem solving & practical sessions, research projects and class presentation and case studies.

Some of the major areas that will be covered:

Food & Beverage Service, Rooms Division Management, Kitchen Operations Management, Fundamentals of Management, Marketing Introduction, Human Resource Management, Strategic Management and Managerial Accounting.

Career Avenues

Opportunities exist in the Hotels Restaurant and Pub Management, Accommodation Operations, Food Production, Banqueting (Sport and Leisure Industry) (Spas, recreation centers, lifestyle centric jobs), Entertainment (cinemas, theatres, and restaurants), relaxation and cultural pursuits (museums and galleries, reading, shopping), Contract Catering etc.

Entry Requirements

10+2 from CBSE or any other equivalent examination. In addition, candidates will also have to successfully complete Goenka Aptitude Test for Admission (GATA) and a personal interview.

 

Semester 1

 Course Code

Course Title

L

T

P

C

Category

Version

Course Prerequisite

HFP1003

Kitchen Operations Management I

2

0

4

4

CC

1.0

NIL

HFP1005

Basics of Bakery

2

0

4

4

CC

1.0

NIL

HFB1001

Food & Beverage Service

2

0

4

4

CC

1.0

NIL

HAO1005

Accommodation Fundamentals

2

0

2

3

CC

1.0

NIL

HMT1703

Hospitality Finance I

2

0

0

2

CC

1.0

NIL

COM1005

Business Communication Skills

1

0

2

2

CC

1.0

NIL

HMT1501

Industry Workshop

 1

0

2

2

CC

1.0

NIL

TRM1703

Sustainable Tourism Planning and Development

2

0

0

2

CC

1.0

NIL

 

Total Credits

   

23

   

 

 Semester 2

Course Code

Course Title

L

T

P

C

Category

Version

Course Prerequisite

HMT2502

Industrial Training I

0

0

20-22 weeks

25

CC

1.0

NIL

 

Total Credits

   

25

   

 

Semester 3

Course Code

Course Title

L

T

P

C

Category

Version

Course Prerequisite

HFP1004

Kitchen Operations Management II

2

0

4

4

CC

1.0

HFP1003

HFB1002

Introduction to Beer, spirits & liqueurs

2

0

2

3

CC

1.0

HFB1001

HFO1001

Fundamentals of Front office

1

0

2

2

CC

1.0

NIL

HFB1701

Food & Beverage Management

2

0

0

2

CC

1.0

NIL

MKT1763

International Hospitality Marketing Management

2

0

0

2

CC

1.0

NIL

GMT1761

Management Concepts

3

0

0

3

CC

1.0

NIL

ENV1701

Environmental Studies

3

0

0

3

CC

1.0

NIL

MEC1701

Hotel Engineering

2

0

0

2

CC

1.0

NIL

HMT1502

Hospitality French 1

1

0

2

2

CC

1.0

NIL

IPT2001(Version 2.0)

Inter-Disciplinary Project

2

0

2

3

IPT

2.0

NIL

 

Total Credits

   

26

   

  

Semester 4

Course Code

Course Title

L

T

P

C

Category

Version

Course Prerequisite

HFP2002

Culinary Practice I

2

0

4

4

CC

1.0

HFP1004

HFP2003

Traditional Patisserie

2

0

4

4

CC

1.0

HFP1005

HFB3001

Wine Fundamentals

2

0

2

3

CC

1.0

HFB1002

HAO2002

Accommodation Operations

1

0

2

2

CC

1.0

HAO1005

HFO2001

Front Office Operations

1

0

2

2

CC

1.0

HFO1001

HMT2703

Hospitality Finance II

2

0

0

2

CC

1.0

HMT1703

HMT1503

Hospitality French 2

1

0

2

2

CC

1.0

HMT1502

HMT2704

Hotel Economics

2

0

0

2

CC

1.0

NIL

BNH2751

Food Science and Nutrition

2

0

0

2

CC

1.0

NIL

IPT2002(Version 2.0)

Inter Disciplinary Project

2

0

2

3

 IPT

2.0

IPT2001

 

Total Credits

   

26

   

  

Semester 5

Course Code

Course Title

L

T

P

C

Category

Version

Course Prerequisite

HFP3003

Culinary Practice II

2

0

4

4

CC

1.0

HFP2002

HFB3003

Advanced Food and Beverage Service

2

0

4

4

CC

1.0

HFB3001

HAO3001

Accommodation Management

2

0

2

3

CC

1.0

HAO2002

SMT3762

Strategic Management

2

0

0

2

CC

1.0

NIL

HRM3762

Human Resources Across Cultures

2

0

0

2

CC

1.0

NIL

HRM3763

Management in Action-Learning & Development

3

0

0

3

CC

1.0

NIL

HMT1504

Hospitality French 3

1

0

2

2

CC

1.0

HMT1503

MKT3762

Sales and Marketing

3

0

0

3

CC

1.0

NIL

 

Total Credits

   

23

   

  

Semester 6

Course Code

Course Title

L

T

P

C

Category

Version

Course Prerequisite

HFP3004

Culinary Practice III

2

0

4

4

CC

1.0

HFP3003

HFB3002

Bar Operations & Banquet Management

2

0

2

3

CC

1.0

HFB3003

HAO3002

Hotel Information systems

1

0

2

2

CC

1.0

HAO3001

LAW3791

Hospitality Business Law

2

0

0

2

CC

1.0

NIL

OPM3761

Quality Service Management

2

0

0

2

CC

1.0

NIL

DSC3761

Decision Making for Managers

2

0

0

2

CC

1.0

NIL

HMT3501

Interview Enhancement Skills

1

0

2

2

CC

1.0

NIL

HMT3702

Research in the Hospitality, Tourism and Events Industry

2

0

0

2

CC

1.0

NIL

ENP2761

Entrepreneurship & Business Management

2

0

0

2

CC

1.0

NIL

FDT1701

Food quality Management

2

0

0

2

CC

1.0

NIL

 

Total Credits

   

23

   

  

Semester 7

Course Code

Course Title

L

T

P

C

Category

Version

Course Prerequisite

HMT4501

Industrial Training II

0

0

20-22 weeks

25

CC

1.0

HMT2502

 

Total Credits

   

25

   

  

Semester 8

Course Code

Course Title

L

T

P

C

Category

Version

Course Prerequisite

HFP4001

Advanced Gastronomy

2

0

4

4

CC

1.0

HFP3004

HFP4002

Advanced Patisserie

1

0

4

3

CC

1.0

HFP2003

HFB4002

Specialized Food and Beverage Service

1

0

4

3

CC

1.0

HFB3002

HFO4001

Front Office Management

2

0

2

3

CC

1.0

HFO2001

HAO4001

Lobby Design and Set Up

2

0

2

3

CC

1.0

HAO3001

HAO4701

Health and Wellness Tourism

2

0

0

2

CC

1.0

NIL

HFB4001

Convention, Event Planning & Operation

2

0

2

3

CC

1.0

HFB3002

HMT4701

Hotel Facilities Planning

3

0

0

3

CC

1.0

NIL

HMT4502

Research Project

0

0

4

2

 CC

1.0

HMT3702

 

Total Credits

   

26