BACHELOR DEGREE IN HOTEL MANAGEMENT & CATERING TECHNOLOGY (BHMCT)
| Eligibility | Duration | No. Of Seats |
| 10+2 (Any Stream) | 4 years (8 Semesters) | 60 |
Affiliated to IKG PTU, Jalandhar & Approved by AICTE
Course Rationale
BHMCT is a 4-year undergraduate course designed to meet the current requirements of Hotel Management & Catering Industry. This course provides the hands on experience along with the in depth theoretical and practical knowledge about areas like Food Production, Housekeeping Operations, Accommodation Operations, Food & Beverage Service, Front Office Operations in the Hospitality sector.
An additional French language subjects build the morale of candidate to work in any country. Students have the option of choosing specialisations which promotes enthusiasm in leading the career .
Designations |
Sectors |
Hotel Managers |
· Hotel· Tourism· Airline· Railways· Cruise Ship Hotel Management· Guest Houses· Resorts etc. |
Front office manager |
|
Executive Chefs |
|
Assistant Managers |
|
Food and Beverage Manager |
|
Restaurant and Food Service Managers |
|
Banquet Managers |
|
Entrepreneur |
Course Contents of BHMCT
| Semester I | Semester II | ||
| BH-101 | Food Science & Nutrition- I | BH-102 | Food Science & Nutrition- II |
| BH-103 | Communication-I | BH-104 | Communication-II |
| BH-105 | Accounts-I | BH-106 | Accounts-II |
| BH-107 | Computer-I | BH-108 | Computer-II |
| BH-109 | Food Production-I | BH-110 | Food Production-II |
| BH-111 | Food & Beverage Service-I | BH-112 | Food & Beverage Service-II |
| BH-113 | Housekeeping-I | BH-114 | Housekeeping-II |
| BH-115 | Front Office-I | BH-116 | Front Office-II |
| BH-117 | Hotel Engineering-I | BH-118 | Hotel Engineering-II |
| Practicals | Practicals | ||
| BH-121 | Food Production-I | BH-122 | Food Production-II |
| BH-123 | Food & Beverage Service-I | BH-124 | Food & Beverage Service-II |
| BH-125 | Housekeeping-I | BH-126 | Housekeeping-II |
| BH-127 | Front Office-I | BH-128 | Front Office-II |
| BH-129 | Hotel Engineering-I | BH-130 | Hotel Engineering-II |
| BH-131 | Computer-I | BH-132 | Computer-II |
| Semester III | Semester IV | ||
| BH-201 | Applications of Computers | BH-202 | Food & Beverage Production-IV |
| BH-203 | Food Production Theory-III | BH-204 | Food & Beverage Service-IV |
| BH-205 | Food & Beverage Service-III | BH-206 | Accommodation Operation-II |
| BH-207 | Front Office Operations-III | BH-208 | Front Office-IV |
| BH-209 | Accommodation Operation-I | BH-210 | Principles of Management |
| BH-211 | Food & Beverage Control | BH-212 | Foreign Language(French)-I |
| BH-213 | Hotel Accountancy | BH-214 | Tourism Management |
| BH-215 | Food Safety & Control | BH-216 | Hygiene & Sanitation |
| BH-218 | Group Discussion & Seminar | ||
| Practicals | Practicals | ||
| BH-217 | Applications of Computers | BH-220 | Food Production –IV ( Cookery & Bakery) |
| BH-219 | Food Production Theory-III | BH-222 | Food & Beverage Service-IV |
| BH-221 | Food & Beverage Service-III | BH-224 | Front Office-IV |
| BH-223 | Front Office Operations-III | BH-226 | Accommodation Operation-II |
| BH-225 | Accommodation Operation-I | ||
