Hotel Management Colleges in Gurgaon | Haryana | Delhi Ncr| K.R. Mangalam University
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About School

The School of Hotel Management and Catering Technology at K.R. Mangalam University offers holistic hospitality education specially designed for future hospitality leaders. Student benefits from expert techniques, focusing on the current hotel profession of today and prepare themselves for many outstanding employment opportunities.

The School of Hotel Management and Catering Technology at K.R. Mangalam University offers holistic hospitality education specially designed for future hospitality leaders. Student benefits from expert techniques, focusing on the current hotel profession of today and prepare themselves for many outstanding employment opportunities.
The institute isproviding high class education to meet global hospitality standards and professional competence. The focus is to putting new ideas into practice and making our students work successfully.


Courses Offered


Under graduate Programme
  • Bachelor of Hotel Management & Catering Technology


  • Course duration


    Four year full time degree course.


    Eligibility Criteria


    Candidate who have passed 10+2 with 50% marks in any stream, English as a compulsury subject.


    Fees Structure


    First Year Fee Rs.1,75,000/-
    SEMESTER-I Rs.90,000/-
    SEMESTER-II Rs.85,000/-

    Course Objectives


    The Bachelor of Hotel Management & Catering Technology four years degree program aims to develop the students’ intellectual and social abilities, executive qualities, as well as their managerial and practical skills through an appropriate and balanced general education along with theoretical and practical training in hospitality management.



    The BHMCT program links theory into practice through focusing on areas with international growth and development, aiming to harvest effective and efficient practitioners and professionals in the field of hospitality management in the future.



    To achieve this, the Hotel Management& Catering Technology Department aims to:

  • Hire faculty members who are highly qualified and are competent educators and practitioners with professional and global perspective and expertise.
  • Equip the students with facilities and appropriate materials to broaden their knowledge and skills thru practical learning aligned with the local and international standards of the industry and accreditation bodies;
  • Provide updated library acquisition, media, journals and other technical resources to support professional BHMCT courses;
  • Offer funding to students and faculty members for continued learning and research to facilitate active involvement in national and international paper presentations and publications; and
  • Partner with reputable local and international hotels and restaurants to expose students to existing opportunities for possible employment and engagement.
  • To develop the students’ overall personality and groom them as required by the hospitality industry.
  • To train the students in the field of hospitality sector to become a thorough professional.
  • Make students industry ready and future leaders in the field of hospitality industry globally.
  • Enable them to understand hospitality product and services.
  • Develop students’ decision making skills.
  • Make them a good human being with expertise in the field of hospitality.


  • Course Outcomes


    After completing this course, expected learning outcomes are-
    1. Students would be thorough professional in the field of hospitality with their overall grooming standard, knowledge and professional skills as required by the hospitality sector.
    2. Students would be able to recognize the hospitality products and services and also would be able to segment the customer as per the needs of the organization. They will also have the ability for problem identification, for conducting hospitality research, analyze data, apply the appropriate research tools and devise the best solution of the problem and aptitude.
    3. They will also have the ability for problem identification, for conducting hospitality research, analyze data, apply the appropriate research tools and devise the best solution of the problem and aptitude.
    4. The students would be able to develop and demonstrate skills on hospitality technology by getting expertise to various industry experts and hospitality practitioners.
    5. They would be fully equipped and competent to attract the hospitality employers by presenting new ideas and gaining business opportunities.
    6. Students will be able to present information precisely and be able to react and respond proactively using appropriate verbal and non-verbal communication with full confidence, positive attitude.
    7. Students would be able to adopt ethical practices, demonstrate high standards norms and moral values.
    8. Articulate and discuss the latest developments in the specific field of practice.
    9. Effectively communicate orally and in writing using English, mother tongue language (Hindi), and an appropriate Foreign Language required by the industry.
    10. Work effectively and independently in multi-disciplinary and multi-cultural teams; and Act in recognition of professional, social, and ethical responsibility Preserve and promote “Indian historical and cultural heritage”
    11. Demonstrate knowledge of Hospitality & tourism industry, local tourism products and services.
    12. Interpret and apply relevant laws related to tourism industry
    13. Observe and perform risk mitigation activities.
    14. Utilize information technology applications for tourism and hospitality.
    15. Manage and market a service-oriented business organization.
    16. Demonstrate administrative and managerial skills in a service-oriented business organization.
    17. Prepare and monitor industry specific financial transactions and reports.
    18. Perform human capital development functions of a tourism oriented organization; and
    19. Utilize various communication channels proficiently in with guests and colleagues.
    20. Produce food products and services complying with enterprise standards.
    21. Apply management skills in food and beverage (F&B) service operations.
    22. Perform and provide full guest cycle services for front offices.
    23. Perform and maintain various housekeeping services for guests and facility operations.
    24. Plan and implement risk management programs to provide safe and secure workplaces; and
    25. Provide food and beverages services and manage the operation seamlessly based on industry standards.


    Job Opportunities for Hotel Management Professionals


    The BHMCT program offers a wide range of professional career paths for our learners, preparing them for dynamic, global work environments in the tourism and hospitality field. These career pathways include:

    Food & Beverage Service

  • Cashier
  • Bartender
  • Mixologist
  • Oenologist
  • Restaurant Steward
  • Bar Supervisor
  • Waiter/Food Attendant
  • Room Service Waiter
  • Sommelier
  • Barista
  • Head waiter
  • Captain waiter
  • Bar accountant
  • Restaurant Supervisor
  • Assistant Restaurant Manager
  • Shift Leader
  • Team Leader
  • Room Service Manager
  • Maitre d’ Hotel
  • F&B Outlet Manager
  • Restaurant Manager
  • Outlet Manager


  • Food Production Operations

  • Receiving Clerk
  • Stock Clerk
  • Commis Pastry
  • Baker
  • Butcher
  • Commis 1, 2,3
  • Line Cooks
  • Demi Chef
  • Commis Chef
  • Chef De Partie
  • Pantry Chef
  • Pastry Chef
  • Head Cook Sauté Chef
  • Grill Cook
  • Fry Cook
  • Sous Chef
  • Head Chef
  • Executive Chef
  • Sanitation Officer
  • Lodging and Accommodation Services
    Housekeeping positions

  • Shift Leader
  • Checker
  • Room Attendant
  • Room Assistant
  • Cabin Steward
  • Housekeeping Attendant
  • Room Steward
  • Floor Supervisor
  • Chief Housekeeper
  • Bell captain
  • Room Inspector
  • Laundry Supervisor
  • Executive Housekeeper Housekeeping Manager
  • Laundry Manager
  • Front Office positions

  • Receptionist
  • Lobby Greeter
  • Front Office Attendant
  • Switchboard Operator
  • Airport Representative
  • Reservation Clerk
  • Bell Service Porter/Attendant
  • Concierge / CRM
  • Front Office Supervisor
  • Front Office Cashier
  • Night Auditor
  • Duty Supervisor
  • Front Office Manager
  • Rooms Division Manager
  • Reservations Manager
  • Unit Manager
  • Sales and Marketing in Tourism and Hospitality Establishments

    Convention, Entertainment Positions

  • Sales Representative
  • Convention Sales Personnel
  • Event and Entertainment staff
  • Organizers/Planners
  • Information Specialist Public Relations Staff
  • Sales Representative
  • Assistant Manager
  • Research Directors Marketing Manager
  • Events Planner
  • Exhibit Planner
  • Convention and Event Manager
  • Public Relations positions

  • Public Relations Personnel
  • Photographer
  • Writer
  • Telemarketing Staff
  • PR Director
  • PR Manager
  • Sports, Leisure and Recreation center personnel

  • Spa Manager
  • Activity Director
  • Recreation Director
  • Events Coordinator
  • Leisure Manager
  • In other Hospitality related Industries

  • Airlines cabin crew and ground staff
  • Travel and tourism houses
  • Corporate front desk/ corporate PRO
  • Hospitals catering & Housekeeping management
  • Railway catering
  • Navodaya School as catering officers
  • Army as catering officer (JCO)
  • Catering officers in govt, sectors
  • High class retail
  • Theme and amusement park
  • Entertainment industry
  • Cargo management
  • Education Industry
  • Hospitality Entrepreneurships
  • Banks as customer relation manager
  • Automobile Industry as customer relation manager