OVERVIEW
The Bachelor of Hotel Management and Catering Technology is a comprehensive and specialised undergraduate programme that blends the art of hospitality management with the science of catering technology. Students gain insight into a wide array of subjects, including hospitality management, culinary arts, food and beverage production, and more.
Programme Highlights
Transforming Next Generation into
Global Hospitality Leaders
The Bachelor of Hotel Management and Catering Technology curriculum offers a combination of theoretical and practical knowledge and experience, exposing students to a variety of skills and competences to work in the hospitality industry and equipping them with the intellectual and leadership capabilities necessary to move into a diverse managerial role in various prestigious organisations.
Programme Structure
- Food and Beverage Production-I
- Food and Beverage Service-I
- Accommodation Operations-I
- Food and Beverage Production Lab-I
- Food and Beverage Service Lab-I
- Accommodation Operations Lab-I
- Hygiene, Sanitation and First Aid
- Foundations of Business
- New Age Life Skills-I
- Environmental Studies & Disaster Management
- Food and Beverage Production-II
- Food and Beverage Service-II
- Accommodation Operations-II
- Food and Beverage Production Lab-II
- Food and Beverage Service Lab-II
- Accommodation Operations Lab-II
- Food and Nutrition
- Organizational Behavior & Human Resource Management
- New Age Life Skills-II
- PC Tools for Hospitality Industry
- Industrial Training-I
- Food and Beverage Production-III
- Food and Beverage Service-III
- Accommodation Operations-III
- Food and Beverage Production Lab-III
- Food and Beverage Service Lab-III
- Accommodation Operations Lab-III
- Introduction to Events Management
- Sales and Marketing for Service Industry
- Hotel French-I
- Food and Beverage Production-IV
- Food and Beverage Service-IV
- Accommodation Operations-IV
- Food and Beverage Production Lab-IV
- Food and Beverage Service Lab-IV
- Accommodation Operations Lab-IV
- Travel and Tourism Services
- Financial Management
- French-II
- Bakery and Patisserie
- Food and Beverage Service-V
- Accommodation Operations-V
- Bakery and Patisserie Lab
- Food and Beverage Service Lab-V
- Accommodation Operations Lab-V
- Hotel Laws and Licensing
- Leadership and Team Development
- Digital Marketing and AI
- Specialization: Food Production
- Food Production Lab
- Advanced Cookery
- Facility Planning
- Entrepreneurship Development
- Career Planning
- Specialization: Food and Beverage Service
- Food and Beverage Service Lab
- Bar Management
- Facility Planning
- Entrepreneurship Development
- Career Planning
- Specialization: Accommodation Management
- Accommodation Management Lab
- Revenue Management
- Facility Planning
- Entrepreneurship Development
- Career Planning
- Industrial Training-II
Connecting Talent to Dream Careers
Graduates of the Bachelor of Hotel Management and Catering Technology have the opportunity to secure internships and placements at some of the top hotel groups and organisations, like Oberoi Groups of Hotels, Hyatt Hotels and Resorts, Roseate Hotels and Resorts, Radisson Blu, and more. Graduates embark on rewarding careers in various hospitality roles, reflecting the university’s commitment to producing industry-ready professionals who excel in the competitive global market.
Career Options
The BHMCT programme offers students a plethora of exciting career opportunities in the hospitality industry. Graduates are well prepared for diverse roles in sectors including hotel management, culinary arts, event management, and more. While we highlight these five paths, countless other avenues await you.
Programme
Outcomes
Hotel and Hospitality Knowledge
Demonstrate essential knowledge and skills to be competent managers in the hospitality industry.
01
Problem analysis
Demonstrate a critical understanding of the core functional areas and methods of working in the hospitality industry.
02
Individual and Teamwork
Build individual and team performance with participation and consultation.
03
Communication
Communicate clearly, concisely, and professionally in English. PO5 Ethics Demonstrate an understanding of professional, ethical, legal, security and social issues and responsibilities in the context of the hospitality industry.
04
Critical Thinking
Evaluate and respond to tactical and strategic issues of concern to organizations in the hospitality industry.
05
Creativity and Innovation
Hospitality and Society Demonstrate the ability to recognize and seize opportunities for innovation and new venture creation in the hospitality industry.
06
Project Management and Finance
Be able to select and apply multi-disciplinary management techniques to business dilemmas, analyze results, draw appropriate conclusions, and present the results in an appropriate format.
07
Design and Development of solutions
Demonstrate employability and enterprise through practical work experience, engagement with professional practice and embedded research skills.
08
Lifelong learning
Demonstrate self-motivated learning skills, reflection in practice, and information literacy skills for lifelong learning.
09
Multicultural Business Excellence
To educate students with the knowledge and skills necessary to be competent business professionals in the hospitality industry and competitive in the job market, with special emphasis on multicultural understanding and practice in a global industry.
01
Strategic Proficiency
Graduates will be well-prepared professionals, able to collaborate as well as lead, with many different types of people, solve problems quickly and concentrate on details, have initiative and self-discipline, effective communication skills, and the ability to organize and direct the work of others.
02
Service Expertise
Graduates will have strong knowledge of lodging and food and beverage service operations, including customer service, reservations, purchasing and accounting systems, safety and security, design, event planning, maintenance and repair, personnel practices, and business ethics, legal requirements, management and finance.
03
Industry Leadership
Upon graduation, the graduate will be able to assume employment in the hospitality industry in management or operations or as a leader or owner for a lodging establishment, events and meeting management, restaurant, food service, sales, or related business field.
04
Intellectual rigor
Students should have clarity in thinking and an ability to think carefully, deeply and with rigor when faced with new knowledge and arguments.
01
Creativity
To have an ability to develop creative and effective responses to intellectual, professional and social challenges.
02
Ethical practice
Commitment to sustainability and high ethical standards in social and professional practices.
03
Knowledge of a discipline
To evaluate and utilise information and apply disciplinary knowledge and professional skills in the workplace.
04
Lifelong learning
Lifelong learning Ability to be responsive to change, to be inquiring and reflective in practice, through information literacy and autonomous, self-managed learning.
05
Communication and social skills
Communication and social skills Ability to communicate and collaborate with individuals, and within teams, in professional and community settings.
06
Cultural competence
Cultural competence Ability to engage with diverse cultural and Indigenous perspectives in both global and local settings.
07
Financial Assistance
K.R. Mangalam University partnered with the leading banks to help you to finance your dream course through Education Loan. You only have to start repaying one year after finishing your course or six months after you get a job.
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Frequently Asked Questions
Commence Your Journey
in 6 Simple Steps
Complete payment and submit
Pay the required Application Fee
Take an entrance test
K.R. Mangalam University Entrance Examination (KREE)
Appear for interaction
Attend our Faculty-Led Interview.
Get the admission offer
You will receive the offer letter after the successful interaction
Get Enroled
Be prepared to embark on your journey