Bachelor in Hotel Management and Catering Technology (BHMCT) Course at University of Calicut, Malappuram Syllabus & Subjects Semester Wise

Explore the Detailed Syllabus of Bachelor's in Hotel Management and Catering Technology (BHMCT). Learn About Hospitality, Culinary Arts, and Management.

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