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Bachelor of Hotel Management and Catering Technology

Bachelor of Hotel Management and Catering Technology

Bachelor of Hotel Management and Catering Technology

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Bachelor of Hotel Management and Catering Technology

Duration
ELIGIBILITY
ADMISSION PROCESS
FEES
The program of study for Bachelor of Hotel Management & Catering Technology (04 Years) having 08 semesters. The curriculum and syllabus for the program are prescribed from time to time of Hotel Management as per All India Council of Technical Education. Minimum Qualification for Admission:
The candidate should have passed 10+2 examination conducted by the respective state/central government authorities recognized as equivalent to 10+2
examination by the Association of Indian Universities (AIU) with English/Hindi as one of the subjects with any stream as equivalent to any of the above examinations.
On the basis of performance in the online Multiple- Choice Question(MCQ) Test of 2 hours duration and personal interview. National: Rs. 45,000/- per Semester and Rs. 90,000/- per Annum International: USD 5,000 Per Annum.

About the Program

Hotel Management is concerned with the required skills used in hotels and hospitality their origin, new dimensions and development in trends which keep changing at the world level. Presently hospitality sector is supported at all level like international level, national level and local level by the different organizations like United Nation, Government of India and others.

Job Prospects

  • Hotel Industries
  •  Restaurants industries
  •  Fast Food outlets
  •  Defence sector As Junior commission officer, Civilian Defence
  •  Casino
  •  Hospital chain and Individual Units
  •  Airlines
  •  Cruise lines
  •  Railways
  •  Universities and education institutions
  •  Banking Sectors
  •  Insurance Sectors
  •  B.P.Os
  •  Event Management
  •  Entrepreneur with minimum capital requirement

Program Structure

Semester 1

University core

  • English language –I
  • Proficiency in Co-Curricular Activities– I
  • Ethics and Human Values
  • Foundation course
  • Disaster Management
  • Elementary Computers
  • LAB- computer

Program Core

  • Professional kitchen techniques-I
  • Professional service techniques-I
  • Lodging operations -I
  • Room division management -I
  • Nutrition, Hygiene & Sanitation
  • LAB -Professional kitchen techniques-I
  • LAB- Professional service techniques-I
  • LAB- Lodging operations -I
  • LAB-Room division management -I
  • Arabic language

Semester 2

University Core

  • Employability Skills-I
  • Environmental Studies
  • English language –II
  • Proficiency in Co-Curricular Activities– II
  • Foundation course

Program Core

  • Professional kitchen techniques-II
  • Professional service techniques-II
  • Lodging operations-II
  • Room division management –II
  • Food Safety & Quality
  • LAB-Professional kitchen techniques-II
  • LAB-Professional service techniques-II
  • LAB-Lodging operations –II
  • LAB-Room division management –II
  • LAB – computer and IT

Semester 3

University Core

  • Employability Skills-II
  • Proficiency in Co-Curricular Activities–III

Program Core

  • Culinary preparation
  • Restaurant and Banquet Service
  • Accommodation Operations – I
  • Front desk techniques-I
  • Management Technique-I
  • Accounting and economics of hotel
  • LAB-Culinary preparation
  • LAB-Restaurant and Banquet Service
  • LAB-Accommodation Operations – I
  • LAB-Front desk techniques-I
  • Digital marketing-I
  • Program elective group A
  • French language-I
  • Program elective Group B
  • German language-I

University elective (offered by other school)

  • Consumer affairs

Semester 4

University Core

  • Employability Skills-III
  • Proficiency in Co-Curricular Activities–IV
  • University elective (offered by other school)
  • Innovation and Entrepreneurship

Program Core

  • International culinary preparation
  • Food & Beverage Thematic Service
  • Accommodation Operations – II
  • Total quality management
  • Front desk techniques-II
  • Management Technique – II
  • Management Concept & Organizational Behavior
  • LAB-International culinary preparation with carving
  • LAB-Food & Beverage Thematic Service with gueridon service
  • LAB-Accommodation Operations – II
  • LAB – Front desk techniques. – II
  • Program elective Group A
  • French language -II
  • Program elective Group B
  • German language-II
  • Industrial Economics and Management Lab

University elective (offered by other school)

  • Innovation and Entrepreneurship

Semester 5

University Core

  • Employability Skills-V
  • Proficiency in Co-Curricular Activities-VI

Program Core

  • International gastronomy
  • Advance Food & Beverage Service
  • Advance housekeeping
  • Advance Front Office Operation.
  • Event Management
  • Financial Management
  • Total quality control
  • LAB -International gastronomy with carving
  • LAB- Advance Food& Beverage Service with guerid on service
  • LAB-advance housekeeping
  • LAB – Advance Front Office Operation

Semester 6

Practical Industrial Training

  • Industrial training on food production
  • Industrial training on Food and beverage service
  • Industrial training on housekeeping
  • Industrial training on Front office operations
  • Industrial training on log book

Semester 7

Program Electives (Select any one  Group)

Group-1

  • Food Production –Specialization
  • Food Production – Management
  • Food & Beverage Service – Specialization
  • Food & Beverage Service – Management
  • LAB. – Food Production (Specialization & Management)
  • LAB – Food & Beverage Service (Specialization & Management)

Group-2

  • Accommodation Operations – Specialization
  • Accommodation Operations – Management
  • Front Office Operation – Specialization
  • Front Office Operation – Management
  • LAB – Accommodation Operations (Specialization & Management)
  • LAB. – Front Office Operation (Specialization & Management) Program Core

Program Course

  • Sales and Marketing
  • Facility Planning
  • Introduction to Tourism and Travel
  • Management Information System

University core

  • Employability Skills-VI
  • Proficiency in Co-Curricular Activities– VII

Semester 8

S. No. Course Code Course Name
A. Professional Electives (Select any one Group)
Group-1
1 HM 402 Food Production – Research
2 HM 404 Food Production –Development
3 HM 406 Food & Beverage Service –Research
4 HM 408 Food & Beverage Service.- Development
5 HM 452 LAB – Food Production – Research & Development
6 HM 454 LAB-. – Food & Beverage Service- Research &Development
Group-2
1 HM 410 A ccommodation Operations– Research
2 HM 412 Accommodation Operations- Development
3 HM 414 Front Office Operation – Research
4 HM 416 Front Office Operation.- Development
5 HM 456 LAB – Accommodation Operations- Research & development
6 HM 458 LAB. – Front Office Operation- Research & Development
program Core
1 HM 418 Industrial & Food Law
2 HM 420 Entrepreneurship Development
3 HM 422 Human Resource Mgt.
4 HM 460 Dissertation University core
5 EM 402 Employability skills –VII

Teaching

The typical percentage of time spent in different learning activities for this program based on student choices. This information is collated from the previous year and will not be available if the program is new.

Year 1

Lecture, Seminar and Similar
80%
Independent Studies
20%

Year 2

Lecture, Seminar and Similar
70%
Independent Studies
30%

Year 3

Lecture, Seminar and Similar
50%
Independent Studies
50%

Year 4

Lecture, Seminar and Similar
50%
Independent Studies
50%

Assessment

Typically how work is assessed for this program based on student choices. This information is collated from the previous year and will not be available if the program is new.

Year 1

Written Exams
50%
Practical Exams
50%

Year 2

Written Exams
50%
Practical Exams
50%

Year 3

Written Exams
50%
Practical Exams
50%

Year 4

Written Exams
50%
Practical Exams
50%
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