Overview
The Bachelor of Hotel Management and Catering Technology (BHMCT), a four-year undergraduate programme focusing on operational aspects within the hospitality industry, ensures absolute preparedness for dealing with tough scenarios in various authoritative capacities.
Eligibility Criteria
Candidates must have passed the 10+2 examination or equivalent in any stream with a minimum of 50% aggregate marks.
Programme Details
Programme Highlights
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Consistent mentoring by acclaimed academicians and industry insiders
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The curriculum is specifically designed in consultation with top experts
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First-hand knowledge and insights through direct interactions
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Brilliant networking & employment opportunities
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Advanced training for exceptional understanding
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Specialized dedicated wings and research units
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 |
Programme Outcomes
BHMCT Graduates will be able to:
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PO1. Hotel and Hospitality Knowledge: Demonstrate essential knowledge and skills to be competent managers in the hospitality industry.
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PO2. Problem analysis: Demonstrate a critical understanding of the core functional areas and methods of working in the hospitality industry..
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PO3. Individual and Teamwork: Build individual and team performance with participation and consultation.
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PO4.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.
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PO5. Critical Thinking: Evaluate and respond to tactical and strategic issues of concern to organizations in the hospitality industry.
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PO6. Creativity and Innovation: Hospitality and Society Demonstrate the ability to recognize and seize opportunities for innovation and new venture creation in the hospitality industry.
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PO7. 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.
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PO8. Design and Development of solution: s Demonstrate employability and enterprise through practical work experience, engagement with professional practice and embedded research skills.
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PO9. Lifelong learning: Demonstrate self-motivated learning skills, reflection in practice, and information literacy skills for lifelong learning.
Programme Educational Objectives (PEOs)
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PEO1 - 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.
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PEO2 - 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.
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PEO3 - 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.
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PEO4 - 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.
Programme Specific Outcomes (PSOs)
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PSO1 - 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.
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PSO2 - Creativity: To have an ability to develop creative and effective responses to intellectual, professional and social challenges.
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PSO3 - Ethical practice: Commitment to sustainability and high ethical standards in social and professional practices.
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PSO4 - Knowledge of a discipline: To evaluate and utilise information and apply disciplinary knowledge and professional skills in the workplace.
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PSO5 - Lifelong learning Ability to be responsive to change, to be inquiring and reflective in practice, through information literacy and autonomous, self-managed learning.
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PSO6 - Communication and social skills Ability to communicate and collaborate with individuals, and within teams, in professional and community settings.
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PSO7 - Cultural competence Ability to engage with diverse cultural and Indigenous perspectives in both global and local settings.
Who should Pursue
The Bachelor of Hotel Management and Catering Technology programme can be pursued by students who are interested in making a career in the hospitality industry, enjoy working in a fast-paced customer-focused environment, enjoy meeting new people, and have the desire to work in a dynamic industry.
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.
Benefits:
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Quick and Instant
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Includes tuition fees, books cost, hostel fees, airfare.
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Concessional rate of interest.
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Speedy disposal of loan applications
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Availability of the loan across the country
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Up to 100% loan with lower interest rate and zero processing fees
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Repayment tenure ranging from 5-15 years.
Career Options
There are various areas in which you can build a good career after graduating from the BHMCT programme such as hospitality, catering, Food & Beverage, Accommodation, Travel & Tourism and Food service industries. Here is the list of some of the excellent career options that you can take up after completing this degree:
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Front Office Manager
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Catering Manager
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Catering Assistant
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Catering Supervisor
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Chef
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Marketing Manager
Placements
Offered in association with the top players in the hospitality industry, the B.HMCT graduates continue to secure a series of excellent internships and placement opportunities at some of the finest entities like Oberoi Group of Hotels, Tulip Star Group of Hotels, Vistaro, Leela Palaces, Ambassador Group of Hotels, and Casino Group of Hotels.
Faq
Yes, the Training & Placement Cell at K.R. Mangalam University extends promising Financial Assistance in partnership with the major banks and firms including GrayQuest, ICICI Bank, IDFC FIRST Bank and Axis Bank.
Some of the top recruiters offering leading roles to Bachelor of Hotel Management and Catering Technology graduates are Tulip Star Group of Hotels, Vistaro, The Leela Palaces, Ambassador Group of Hotels, Casino Group of Hotels, The Oberoi Hotels and many others.
Yes, the students inclined to pursue the Bachelor of Hotel Management and Catering Technology programme, may be eligible for the scholarship in accordance with the terms and conditions.
The students seeking admission to the Bachelor of Hotel Management and Catering Technology are required to fill out the Online Application Form and take the KREE Entrance Assessment Test. Upon successful clearance, the shortlisted students have to attend the Faculty-Led Interview for confirmed successful enrolment.
Some of the key study areas covered in the Bachelor of Hotel Management and Catering Technology curriculum include Food Production Management, Food and Beverage Service Management, Hotel Management and Administration, Food Nutrition and Dietetics, Housekeeping and Accommodation Management, Facility Management, Tourism and Travel Management, and Industrial Training, among others.