Bachelor in Hotel Management and Catering Technology (BHMCT) Course at Ananta Institute of Hotel Management and Allied studies (AIHMAS), Jaipur Syllabus & Subjects Semester Wise

The Bachelor in Hotel Management and Catering Technology (BHMCT) syllabus at Ananta Institute of Hotel Management and Allied studies (AIHMAS), Jaipur is designed to provide overall knowledge to the students with a strong foundation. Bachelor in Hotel Management and Catering Technology (BHMCT) faculty at Ananta Institute of Hotel Management and Allied studies (AIHMAS) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Bachelor in Hotel Management and Catering Technology (BHMCT) at Ananta Institute of Hotel Management and Allied studies (AIHMAS), students learn the basics of programme. A strong foundation is very important for comprehensive learning. Bachelor in Hotel Management and Catering Technology (BHMCT) syllabus at Ananta Institute of Hotel Management and Allied studies (AIHMAS), Jaipur maintains a balance between theoretical knowledge and practical knowledge.

Bachelor in Hotel Management and Catering Technology (BHMCT) first year students at Ananta Institute of Hotel Management and Allied studies (AIHMAS) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. Ananta Institute of Hotel Management and Allied studies (AIHMAS), Jaipur also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Bachelor in Hotel Management and Catering Technology (BHMCT) syllabus at Ananta Institute of Hotel Management and Allied studies (AIHMAS), Jaipur is also frequently updated to give industry relevant training and knowledge to students. Ananta Institute of Hotel Management and Allied studies (AIHMAS) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at Ananta Institute of Hotel Management and Allied studies (AIHMAS) enable Bachelor in Hotel Management and Catering Technology (BHMCT) students to apply knowledge and skills in a controlled environment and get required experience.

According to syllabus of Bachelor in Hotel Management and Catering Technology (BHMCT) progress, students learn advanced topics and complex concepts. The Bachelor in Hotel Management and Catering Technology (BHMCT) curriculum at Ananta Institute of Hotel Management and Allied studies (AIHMAS), Jaipur mainly focuses on analytical and critical thinking. As the Bachelor in Hotel Management and Catering Technology (BHMCT) course unfolds, students develop several important skills that increases their employability. As per syllabus of Bachelor in Hotel Management and Catering Technology (BHMCT) at Ananta Institute of Hotel Management and Allied studies (AIHMAS) also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.

Bachelor in Hotel Management and Catering Technology (BHMCT) curriculum at Ananta Institute of Hotel Management and Allied studies (AIHMAS) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Bachelor in Hotel Management and Catering Technology (BHMCT) syllabus at Ananta Institute of Hotel Management and Allied studies (AIHMAS) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.

Additional curriculum at Ananta Institute of Hotel Management and Allied studies (AIHMAS)

Workshops and Seminars - Regular sessions with industry experts help Bachelor in Hotel Management and Catering Technology (BHMCT) students at Ananta Institute of Hotel Management and Allied studies (AIHMAS) to stay updated with current trends.
Group Projects - Collaborative projects according to Ananta Institute of Hotel Management and Allied studies (AIHMAS) syllabus develop teamwork and problem-solving skills.
Case Studies - Bachelor in Hotel Management and Catering Technology (BHMCT) syllabus offers analysis of real-world scenarios to apply theoretical knowledge.
Extracurricular Activities - Ananta Institute of Hotel Management and Allied studies (AIHMAS) offers several activities like sports, clubs, societies, etc. to encourage overall development.

Note: Given below syllabus is based on the available web sources. Please verify with the Ananta Institute of Hotel Management and Allied studies (AIHMAS), Jaipur for latest Bachelor in Hotel Management and Catering Technology (BHMCT) curriculum.

Syllabus for BHMCT Course

The Bachelor in Hotel Management and Catering Technology (BHMCT) program offers a comprehensive curriculum that blends hospitality management, culinary arts, and practical skills to prepare students for rewarding careers in the dynamic hospitality industry. This syllabus covers a diverse array of subjects that equip students with the knowledge and expertise needed to excel in hotel management, catering, and related sectors.

Throughout this program, students will immerse themselves in the world of hospitality, culinary arts, and management. The Bachelor in Hotel Management and Catering Technology (BHMCT) syllabus is designed to prepare graduates for diverse roles, from hotel management and culinary arts to event planning and guest services. As you progress through each module, student will develop a deep understanding of guest satisfaction, efficient operations, and quality standards, ensuring that students are well-equipped to contribute to the excellence of the hospitality industry.

Syllabus & Subjects

The BHMCT course program is divided into semesters. The BHMCT course studies topics are indexed below:

Semesters	Subjects
Semester I	Food Production – 1
	Food and Beverage-1
	Housekeeping Operations – 1
	Kitchen Operations Management 1
	Catering Science 1
	Accommodation Fundamentals
	Business Communication Skills
	Human Resource Management
Semester II	Food Production – 2
	Food and Beverage Service- 2
	Marketing Management
	Housekeeping Operations – 2
	Kitchen Operations-2
	Introduction to Beer, spirits & liqueurs
	Front Office Management
	Catering Science 2
Semester III	Food Production – 3
	Food and Beverage Service- 3
	International Hospitality Marketing Management
	Accommodation Operations – 1
	Computer Fundamentals
	Basic Accounting
	Environmental Studies
	Industrial Training
Semesters IV	Food Production – 4
	Accommodation Operations –2
	Traditional Patisserie
	Wine Fundamentals
	Hospitality Finance-1
	Hotel Engineering
Semesters V	Mandatory Industrial Training
	Culinary Practice
	Hotel Economics
	Food Science and Nutrition
	Hospitality French
	Hospitality Finance-2
Semesters VI	Advanced Food Production
	Advanced Food and Beverage Service
	Personality Development & Business Communication
	Strategic Management
	Management in Action-Learning & Development
	Sales and Marketing

Projects

Here are some of the most interesting and helpful BHMCT-related project ideas you can use:

1.F&B Role of cleaning agent in Housekeeping.

2.F&B Research on different types of flowers used in hotels.

3. How nutritional knowledge is helpful for the personnel

4. Involved in the catering and fast food business?

5. Effect of Government policies on the development of Tourism.

6. How can be improved staff ad trainee relationships in a hotel?

7. Study on setting up of proper waste management system in the food & beverage industry.

Reference Books

BHMCT books provide students with both a thorough general review of the subject matter and a close examination of their specific area of expertise. The following are some of the books for reference:

Name of Author	Name of Book
Dr. Vinay Kant Sharma	Hotel Management and Catering Technology
Dr. Shalu Juneja	Introduction to Hotel Management
Denney G. Rutherford	Hotel Management and Operations
O'Fallon and Rutherford	Hotel Management and Operations
James A. Bardi	Hotel Front Office Management
Dennis R. Lillicrap	Food and Beverage Service
Parvinder S. Bali	Food Production Operations
D. K. Bhattacharyya	Principles of Tourism: A Global Approach
G. Raghubalan	Hotel Housekeeping: Operations and Management