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.

 

Course Curriculum

Semester-I

Kitchen Operations Management I
Basics of Bakery
Food & Beverage Service
Accommodation Fundamentals
Hospitality Finance I
Business Communication Skills
Industry Workshop
Sustainable Tourism Planning and Development
Inter Disciplinary Project

Semester-II

Kitchen Operations Management II
Introduction to Beer, spirits & liqueurs
Fundamentals of Front office
Food & Beverage Management
International Hospitality Marketing Management
Management Concepts
Environmental Studies
Hotel Engineering
Hospitality French 1
Inter-disciplinary Project

Semester-III

Industrial Training I

Semester-IV

Culinary Practice I
Traditional Patisserie
Wine Fundamentals
Accommodation Operations
Front Office Operations
Hospitality Finance II
Hospitality French II
Hotel Economics
Food Science and Nutrition
Inter Disciplinary Project

Semester-V

Culinary Practice II
Advanced Food and Beverage Service
Accommodation Management
Strategic Management
Human Resources Across Cultures
Management in Action-Learning & Development
Hospitality French III
Sales and Marketing
Inter Disciplinary Project

Semester-VI

Culinary Practice III 
Bar Operations & Banquet Management 
Hotel Information systems
Hospitality Business Law
Quality Service Management
Decision Making for Managers
Interview Enhancement Skills
Research in the Hospitality, Tourism and Events Industry
Entrepreneurship & Business Management
 Food Quality Management
Inter Disciplinary Project

Semester-VII

Industrial Training II

Semester-VIII

Advanced Gastronomy
Advanced Patisserie
Specialized Food and Beverage Service
Front Office Management
Lobby Design and Set Up
Health and Wellness Tourism
Convention, Event Planning & Operation
Hotel Facilities Planning
Research Project