4 Years
Under Graduate
Hotel Management and Hospitality
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 |
back
