ABOUT THE COURSE:
Bachelor of Hotel Management and Catering Technology (BHMCT) is an undergraduate degree programme in the hospitality and travel stream. BHMCT is of four years duration and it equips aspirants with intellectual and leadership skills in order to perform the tasks allocated to them in the hospitality sector.
|Eligibility Criteria||10+2 or Equivalent|
- Computer lab
- Air Conditioned campus
- Parking Facility
KEY AREAS OF STUDY:
1. Housekeeping operations
The subject aims to establish the importance of House Keeping Operations and their role in the hospitality Industry. It also prepares the student to acquire basic knowledge and skills necessary for different tasks and aspects of housekeeping.
- At the end of the course, students will be able to
- List & differentiate various types of surfaces.
- Define and characterize various types of layouts and guest supplies.
- Explain various cleaning routines in guest rooms and public areas.
- Explain various types of beds and mattresses.
- Describe various types of lost and found and procedures.
- Identify various functions of the control desk.
- Identify various types of flower arrangements.
- Determine various pests and their treatment.
2. Food & Beverage Management
Study of Food & Beverage Management helps to prepare students to meet the challenges associated with Food and Beverage Students will gain a basic understanding of the Food and Beverage industry by analyzing the industry’s: growth and development, reviewing its organizational structure, investigating its relationship with the hotel’s other departments, And by focusing on industry opportunities and future trends. Course Outcomes: On completion of the course the participants shall be able to:
- Demonstrate the management skills required for the successful operation of a restaurant.
- Design and organize detailed and profitable restaurant menus
- Integrate food service math skills into restaurant financial accounting and internal controls
- Evaluate a food and beverage operation for compliance with the specific hotel, restaurant, and gaming laws.
3. Accommodation Management-
This curriculum is based on familiarizing the students with the essential concepts of housekeeping like First aid, safety, and security along with allied department functions. Course Outcomes: At the end of the course, students will be able to-
- Identify various emergency situations and ways to face and tackle them. Identify various safety and security practices followed in the hotel.
- Know various functions of the Horticulture department.
- Recognize various types of fabrics and fibres used in hotels.
5. Fundamental of Food Production-
To prepare the students to cater to the need of the industry, it is important to inculcate in them a sound knowledge of the principles of Food Production so that they can be put to use in an efficient & effective way and impart to the students the latest and relevant knowledge from the field of food production department theory and practice.
Course Outcomes: On completion of the course the participants shall be able to:
- Professionalism and basic knowledge of Indian cookery
- Learning about Regional cooking of Indian cuisine
- Learning about fuels and Cooking Methods
- Learning about basics of Indian Masalas and Gravies
- Give the basic knowledge of gravies and Indian masalas and their uses.
- To familiarize the students with the basic concepts of cookery.
PROGRAM EDUCATION OBJECTIVES:
The basic objective of the BHMCT program is to provide the hospitality industry a steady stream of competent young men and women with the necessary knowledge, skills, values, and attitudes to occupy key operational positions.
The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this model program structure is foreseen that on completion of this program the students will be able to:-
- Hotel and Hospitality Knowledge: Apply the knowledge of the hotel, hospitality, and tourism, and a core area specialization to the solution of complex hotel management problems.
- Problem analysis: Identify, formulate, research literature, and analyze complex hospitality problems reaching substantiated conclusions using principles of management
- Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis, and interpretation of data, and synthesis of the information to provide valid conclusions.
- Modern Tool Usage: Create, select, and apply appropriate techniques, resources, and modern management and IT tools with an understanding of the limitations.
- Design/development of solutions: Design solutions for complex hospitality-related problems and design system components or processes that meet the specified needs with appropriate consideration for public health and safety, and the cultural, societal, and environmental considerations
- Hospitality and Society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal, and cultural issues and the consequent responsibilities relevant to the professional engineering practice.
- Environment and Sustainability: Understand the impact of the hotel, hospitality, and tourism in societal and environmental contexts, and demonstrate the knowledge of the need for sustainable development.
- Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
- Individual and Team Work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
- Communication: Communicate effectively on hospitality activities with the professional community and with society at large. Some of them are, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
- Project Management and Finance: Demonstrate knowledge and understanding of hospitality and the expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this model.
PROGRAM SPECIFIC OUTCOMES:
The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this model program structure is foreseen that on completion of this program the students will be able to
- Understand and demonstrate the core technical, analytical, and conceptual skills appropriate for hospitality.
- Comprehend and articulate written and oral communication as appropriate for hospitality environments.
- Understand the concepts and application of managerial, financial, computer, and technical skills that are needed to be successful within the hospitality industry.
- Demonstrate ability to apply strategies for managing diverse, multicultural hospitality.
- Demonstrate clear understanding and necessity of professional and ethical responsibility in all aspects of conduct
- Prepare hospitality undergraduate candidates for entry-level management positions with a specific focus on individual, social and environmental perspectives.
- Demonstrate an ability to manage the professional preparation, presentation, and service of quality food.
- Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations.
- Oberoi Group of Hotels
- ITC Group of Hotels
- The Leela Palaces, Hotels & Resorts
- ITDC Group of Hotels
- Welcome Heritage Group of Hotels
- Le Meridien Group of Hotels
- Holiday Inn Group of Hotels
- Fortune Park Group of Hotels
- Burger king
- Reliance Group of Industries
- Disney Cruise
- Star cruise
Catering Technology (MHMCT), MSc in Hotel Management, MBA in Hotel Management On completing the BHMCT course, candidates can either start applying for jobs directly or can even pursue a postgraduate degree in the field of hospitality. Some PG-level courses that candidates can consider pursuing are Masters in Hotel Management (MHM), Masters in Hotel Management ent, MBA in Hospitality Management, etc.
The best way to apply for a job in the hospitality industry is to first apply for an internship and if the candidate is found to be working as per the requirements of the hotel then there is a likely chance that he/she would be absorbed at the hotel itself. Go through the top 5 choices for hotel management internships.
Fresh BHMCT graduates are usually hired by hotels at job profiles such as Food and Beverage Executive, Front office executives, steward, air hostess/ flight steward, etc. Candidates can go through the list of job profiles that they can pursue in the hospitality industry by clicking the link here – Hotel Management: Types of job profiles.
BHMCT Top Recruiters
Some hotel chains that are known to hire hospitality graduates are listed in the table below:
|Oberoi Group of Hotels||ITC Group of Hotels|
|The Leela Palaces, Hotels & Resorts||ITDC Group of Hotels|
|Welcome Heritage Group of Hotels||Le Meridien Group of Hotels|
|Holiday Inn Group of Hotels||Fortune Park Group of Hotels|
|Reliance Group of Industries||Star Cruises|
Bachelor of Hotel Management and Catering Technology or BHMCT is a professional course offered to candidates at the undergraduate level. BHMCT is a four-year duration degree program that equips candidates will skills, knowledge, and practical training in various facets of the hotel and catering industry.
A student who has earned a degree in hotel management can work in the below-mentioned sectors:
- Club Management
- Hotels and Restaurants
- Hospital Administration and Catering
- Airline Catering and Cabin Services
- Guest Houses
- Cruise Ship Hotel Management
- Forest Lodges
- Hotel & Catering Institutes
- Catering departments- shipping companies, banks, armed forces, and railways
- Hotel & Tourism Associations
After completing the BHMCT degree, candidates can pursue a career in the hotel industry, airline industry, cruise ship industry, hospital administration, catering industry, institutional management, and the likes.
1st Semester Bachelor of Hotel Management & Catering Technology Syllabus
2nd Semester Bachelor of Hotel Management & Catering Technology Syllabus
3rd Semester Bachelor of Hotel Management & Catering Technology Syllabus
4th Semester Bachelor of Hotel Management & Catering Technology Syllabus
5th Semester Bachelor of Hotel Management & Catering Technology Syllabus
6th Semester Bachelor of Hotel Management & Catering Technology Syllabus
7th Semester Bachelor of Hotel Management & Catering Technology Syllabus
8th Semester Bachelor of Hotel Management & Catering Technology Syllabus
2nd Semester Bachelor of Hotel Management & Catering Technology Result
4th Semester Bachelor of Hotel Management & Catering Technology Result
6th Semester Bachelor of Hotel Management & Catering Technology Result
8th Semester Bachelor of Hotel Management & Catering Technology Result
- Lectures 0
- Quizzes 0
- Duration 10 weeks
- Skill level All levels
- Students 0
- Assessments Yes