Bachelor of Hotel Management & Catering Technology Colleges
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Bachelor of Hotel Management & Catering Technology

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School of Hotel Management & Catering Technology

Duration

4Years

Fees Structure

Semester-I

Rs.90,000/-

Semester-II

Rs.85,000/-

Total Fee

Rs.1,75,000/-

Overview

The Bachelor of Hotel Management and Catering Technology (BHMCT) is a specialization degree in Hotel Management and Catering Technology. This programme focuses on the science, service, and business of hospitality. The programme has been designed to be flexible and adaptive so that it can serve students from a variety of educational backgrounds.
 
BHMCT is a four-year degree programme offered by K.R. Mangalam University's School of Hotel Management and Catering Technology (SOHMCT). The course has been divided into eight semesters, with each semester focusing on a different aspect of the industry. The programme focuses on the operational and management aspects of the hospitality industry. The curriculum has been developed in accordance with current industry requirements and trends.
 
The program's primary goal is to give students a thorough understanding of the operational elements of hotel management and the catering industry. We at SOHMCT prepare our students to become future industry leaders for positions in management and administration, as well as aces in every hospitality industry sector. Students are developed through theoretical and practical training, interaction with industry experts, research projects, and other activities.
 
The students are required to complete a six-month internship in the third semester and then another six-month internship in the seventh semester, which is an important aspect of the course. Aside from the University placement cell, the Department of Hotel Management has its own training and placement control, which monitors the quality of internships and placements of students and strives to place 100% of students in the best five-star hotels in India and abroad. The hotel management programme prepares students for entrepreneurship in all aspects of the hospitality industry.

Programme Highlights

  • Students enrolling in BHMCT at K.R. Mangalam University is able to get in-depth knowledge in the field of Hospitality Management. 
  • SOHMCT has developed the course in order to foster employability and entrepreneurship in the field of hospitality through an interdisciplinary curriculum and progressive pedagogy with cutting-edge technology.
  • The course curriculum is spread over a period of 4 years to Instill the notion of lifelong learning through stimulating research, Outcomes-based education and innovative thinking.
  • SOHMCT has collaborated with Pranab Mukherjee Foundation for community connections.
  • Students at K.R. Mangalam University are taken on regular Industrial visits where they get to interact with many industry experts which helps them get accustomed to the latest trends in the field.
  • SOHMCT instills the notion of lifelong learning in the students through stimulating research, Outcomes-based education and innovative thinking.
  • The institute integrates global needs and expectations through collaborative programs with premier universities, research centers, industries, and professional bodies.
  • Students will be provided internship opportunities at various leading organizations both on Indian and foreign grounds. 
  • Lays equal emphasis on holistic development integrating industrial training, industry interface, role-playing, guest lecturers etc.
  • Career counselling sessions from Industry experts.

 

Programme Structure

Semester 1
Course Title Credit
Food Production & Patisserie-I 2
Food & Beverage Service -I 2
Front Office Operations -I 2
Housekeeping Operations-I 2
Introduction to Hotel Accountancy 2
Introduction to Hospitality Mgt.& Tourism 2
Business Communication-I 2
Hotel French-I 2
Hotel Engineering 2
Food Production (Lab)-I 2
Patisserie (Lab)-I 1
Food & Beverage Service (Lab) -I 2
Front Office Operations (Lab)-I 1
Housekeeping (Lab) -I 1

Semester 2
Course Title Credit
Food Production & Patisserie-II 2
Food & Beverage Service -II 2
Front Office Operations -II 2
Housekeeping Operations-II 2
Accountancy for Hospitality Industry 2
Hygiene ,Sanitation & First Aid 2
PC Tools for Hospitality Industry-I 1
Hotel French-II 2
Food Science & Nutrition 2
Food Production (Lab)-II 2
Patisserie (Lab)-II 1
Food & Beverage Service (Lab) -II 2
Front Office Operations (Lab)-II 1
Housekeeping (Lab)-II 1
PC Tools (Lab)-I 1

Semester 3
Course Title Credit
Functional Exposure Training full semester 20

Semester 4
Course Title Credit
Food Production & Patisserie-III 2
Food & Beverage Service -III 2
Front Office Operations -III 2
Housekeeping Operations-III 2
Tourism Product ,Services & Management 2
Hotel French-III 2
PC Tools for Hospitality Industry-II 2
Disaster Management 3
Food Production (Lab)-III 2
Patisserie (Lab)-III 1
Food & Beverage Service (Lab)-III 2
Front Office Operations (Lab)-III 1
Housekeeping (Lab) -II 1
PC Tools (Lab)-II 1

Semester 5
Course Title Credit
Food Production & Patisserie-IV 2
Food & Beverage Service -IV 2
Front Office Operations -IV 2
Housekeeping Operations-IV 2
Material Management & Development 2
Principles of Management 2
Hotel French-IV 2
Facility Planning 2
Research Methodology 2
Food Production (Lab)-IV 2
Patisserie (Lab)-IV 2
Food & Beverage Service (Lab) -IV 2
Front Office Operations (Lab)-IV 1
Housekeeping (Lab)-IV 1

Semester 6
Course Title Credit
Advance Food Production Mgmt-I 2
Advance Food & Beverage Service Mgmt-I 2
Advance Rooms Division Mgmt-I 2
Advance Housekeeping Operations Mgmt-I 2
Financial Management-I 2
Managing Hospitality Human Resources-I 2
Hospitality Service Marketing 2
Advance Food Production (Lab)-I 2
Advance Patisserie (Lab)-I 1
Advance Food & Beverage Service (Lab) -I 2
Advance Front Office Operations (Lab)-I 1
Advance Housekeeping (Lab) -I 1

Semester 7
Course Title Credit
Functional Exposure Training full semester 20

Semester 8
Course Title Credit
Advance Food Production Mgmt-II 2
Advance Food & Beverage Services Mgmt-II 2
Advance Rooms Division Mgmt-II 2
Entrepreneurship Development & Business Strgs 2
Financial Management-II 2
Managing Hospitality Human Resources-II 2
Integrated Marketing Communication 2
Business Communication-II 2
Advance Food Production (Lab)-II 2
Advance Food & Beverage Operations Mgt (Lab)-II 1
Advance Front Office Operations Mgt (Lab)-II 1
Advance Housekeeping Operations Mgt (Lab)-II 1
*Hotel Project Report 1

 

Eligibility Criteria

Candidates who wish to enroll in the course of BHMCT must have the following qualifications in order to meet the Eligibility Criteria. 
 
The student should have passed the 10+2 examination conducted by the Central Board of Secondary Education or equivalent examination from a recognized board in any stream with an aggregate of 50%.

Career Options

The BHMCT programme 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:

  • Bartender
  • Mixologist
  • Restaurant Steward
  • Room Service Waiter
  • Stock Clerk
  • Baker
  • Line Cooks
  • Shift Leader
  • Room Attendant
  • Room Inspector
  • Receptionist
  • Airport Representative
  • Front Office Supervisor
  • Unit Manager
  • Sales Representative
  • Events Planner
  • PR Director
  • Airlines cabin crew and ground staff

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