BHMCT (Hotel Management  & Catering Technology)

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BHMCT (Hotel Management  & Catering Technology)

Tourism is the world’s largest Service Sector Industry. It includes a number of diverse sectors like Travel, Transport, Accommodation, Food & Beverage, Leisure & Entertainment and Retail. Careers in these sectors have seen enormous growth and the trend remains hugely progressive with globalization and technological advances. As the demand for acquisition of talented manpower is rising at an unimaginable pace all around the world, Hotel Management Programs have become a basic requirement for aspiring students who are looking forward to a growth oriented and rewarding career in the Tourism industry.

Bachelor of Hotel Management & Catering Technology is an extensive 4 year programme offered by Hotel Management Department (Institute of Hotel Management & Tourism) of Srinivas University. The programme is focused on the aspect to create professionals who would be the future leaders of the Hospitality industry. It provides students to acquire advanced education and skills, enables them to understand best practices of business & entrepreneurship while developing key analytical skills to take the industry ahead of time. The programme intends to create industry leaders of the future and hence provides the students a complete package including class room education, practical sessions, industry exposure, personality development sessions and creative activities.

OBJECTIVES

  • To create a comprehensive course in the emerging field of Hotel Management.
  • To impart professionalism in Hospitality service and to inculcate service orientation through Hotel Management and Management subjects.
  • To develop more job opportunities for the wards.

ELIGIBILITY FOR ADMISSION

  • Candidates for admission to the programme shall be required to have passed the Higher Secondary/ Pre University examinations (10+2) from state or central board or equivalent examination and obtained a minimum of 40% marks in aggregate 35% in case of SC/ST candidates

ADMISSION PROCEDURE

  • All admissions shall be made through an entrance test conducted by appropriate body as approved by Srinivas University from time to time.

DURATION OF THE COURSE

  • Bachelor of Hotel Management & Catering Technology shall be a 4 years (8 semesters) full time programme consisting of 90 working days of instruction each semester.

COURSE STRUCTURE

The Bachelor of Hotel Management & Catering Technology programme includes a) Core courses b) Supplementary courses c) Elective courses d) Ability enhancement courses e) Complimentary skill enhancement courses. During 4th year, the students have an option of choosing the specialization in core subjects. The students are required to undergo OJT (Industrial Exposure) during 6th semester, undertake 1 field study during the 7th semester and a mini project during 8th semester.

 

COURSE SUMMARY

DISCIPLINE SPECIFIC CORE SUBJECTS

  1. Food &Beverage Production(T)&(P)
  2. Room Division (T)&(P)
  3. Food &Beverage Service(T)&(P)
  4. Front Office Operations (T) & (P)

SKILL ENHANCEMENT COURSES

  1. Digital Fluency
  2. Hospitality Accounting(T)
  3. Research Methodology
  4. ESEP/ Mock interview
  5. Hospitality Accounting
  6. Bakery & Confectionery (P)
  7. Environmental Studies

VALUE ADDED COURSES

  1. Physical Education/NSS/NCC
  2. Constitution of India
  3. Human Rights

DISCIPLINE SPECIFIC ELECTIVE COURSES

  1. Organizational Behaviour (T)
  2. Event Management(T)
  3. Entrepreneurship development & Business strategies(T)
  4. Travel & Tourism Management
  5. Mixology(P)
  6. Retail Management(T)

ABILITY ENHANCEMENT COURSES

  1. English I &II
  2. French I &II
  3. Communicative English-I &II
  4. Communicative Hindi -I &II

OPEN ELECTIVES (GENERAL ELECTIVE) OFFERED BY THE INSTITUTION

  1. Hygiene & Food safety
  2. Food & Beverage Etiquettes
  3. Introduction to Hospitality Industry
  4. Food Science & Nutrition
  5. Personality Development and Leadership Skills

INTERNSHIP/ APPRENTICESHIP/ PROJECT/ COMMUNITY OUTREACH

  1. Industrial Exposure Training
  2. Research on core area (specialisation training with field study report)
  1. SCHEME OF EXAMINATION

Written examinations shall be conducted at each semester as per the academic calendar notified in advance. Each course will carry 100 marks of which 50 marks shall be reserved for internal assessment and the remaining 50 marks for written examination to be held at the end of each semester.

The internal assessment marks shall be based on following components: -

FOR THE CORE DISCIPLINE SUBJECTS (DSC)

  1. F AND B PRODUCTION (DSC)
  2. F AND B SERVICE (DSC)
  3. ROOMS DIVISION (DSC)
  4. FRONT OFFICE OPERATION (DSC)

Sl.No CIA SYSTEM MARKS ALLOTED
1. 20 Hours of field work/practical study 10 marks
2. Assignment on advanced topics (Quality specific productive assignment) 10 marks
3. 2 Internal exams at the end of 3 rd and 5 th modules (Chapters) 30 marks
Total 50 Marks

FOR THE LANGUAGE SUBJECTS

  1. English (AECC)
  2. French (AECC)

(CIA) Method

Sl.No CIA SYSTEM (Continuous Internal Assessment) MARKS ALLOTED
1. Viva /presentations enhancing communication/lingual skills 05 marks
2. Assignment on advanced topics (Quality specific productive assignment) 05 marks
3. 2 Internal exams at the end of 3 rd and 5 th modules (Chapters) 15 marks
Total 25 Marks

FOR THE OPEN ELECTIVE, SKILLED ENHANCEMENT SUBJECTS

Sl.No CIA SYSTEM (Continuous Internal Assessment) MARKS ALLOTED
1. 20 Hours of field work/practical study 05 marks
2. Assignment on advanced topics (Quality specific productive assignment) 05 marks
3. 2 Internal exams at the end of 3 rd and 5 th modules (Chapters) 15 marks
Total 25 Marks

COURSE SCHEME

I YEAR - BACHELOR OF HOTEL MANAGEMENT

I SEMESTER

Sl. No. Code Title of Course Teaching Dept. Teaching Hours per week Exam Credits
Lecture (L) Tutorial (T) Practical (P) IA Exam Total
1 24BHMC T11 Food & Beverage Production -I Hotel Management 3 1 - 50 50 100 4
2 24BHMC T12 Food & Beverage Service -I Hotel Management 3 1 - 50 50 100 4
3 24BHMC T13 Front Office Operations Hotel Management 3 1 - 50 50 100 4
4 24BHMC T14 Colour Concepts in Interior Interior Design 2 - - 25 25 50 2
5 24BHMC T15 F & B Production Practical -I Hotel Management - - 4 25 25 50 2
6 24BHMC T16 Food & Beverage Service Practical -I Hotel Management - - 4 25 25 50 2
7 24BHMC T17 Front Office Operation Practical Hotel Management - - 4 25 25 50 2
8 24BHMC T18 English -I Humanities 2 - - 25 25 50 2
9 24BHMC T19 Digital Fluency Computer Science 2 1 - 50 - 50 2
10 French-I Humanities 2 - - - - - N/C
11 Physical Education Humanities 1 - - - - - N/C
Total 16 4 13 300 300 600 24

II SEMESTER

Sl. No. Code Title of Course Teaching Dept. Teaching Hours per week Exam Credits
Lecture (L) Tutorial (T) Practical (P) IA Exam Total
1 24BHMC T21 Food & Beverage Production -II Hotel Management 3 1 - 50 50 100 4
2 24BHMC T22 Food & Beverage Service -II Hotel Management 3 1 - 50 50 100 4
3 24BHMC T23 Accommodation Operations Hotel Management 3 1 - 50 50 100 4
4 24BHMC T24 Art & Craft Interior Design 2 - - 25 25 50 2
5 24BHMC T25 Food & Beverage Production Practical -II Hotel Management - - 4 25 25 50 2
6 24BHMC T26 Food & Beverage Service Practical -II Hotel Management - - 4 25 25 50 2
7 24BHMC T27 Accommodation Operations Practical Hotel Management - - 4 25 25 50 2
8 24BHMC T28 English -II Humanities 2 - - 25 25 50 2
9 24BHMC T29 Environmental Studies Humanities 2 - - 25 25 50 2
10 French -II Humanities 2 - - - - - N/C
11 Physical Education Humanities 1 - - - - - N/C
Total 18 3 12 325 275 600 24

III SEMESTER

Sl. No. Code Title of Course Teaching Dept. Teaching Hours per week Exam Credits
Lecture (L) Tutorial (T) Practical (P) IA Exam Total
1 24BHMC T31 Food & Beverage Production -III Hotel Management 3 1 - 50 50 100 4
2 24BHMC T32 Food & Beverage Service -III Hotel Management 3 1 - 50 50 100 4
3 24BHMC T33 Room Division -I Hotel Management 3 1 - 50 50 100 4
4 24BHMC T34 Hospitality Accounting & Statistics Hotel Management 4 - - 50 50 100 4
5 24BHMC T35 Food & Beverage Production Practical -III Hotel Management - - 4 25 25 50 2
6 24BHMC T36 Food & Beverage Service Practical -III Hotel Management - - 4 25 25 50 2
7 24BHMC T37 Room Division Practical -I Hotel Management - - 4 25 25 50 2
8 24BHMC T38 Constitution of India Humanities 2 - - 50 - 50 2
9 Communicative Hindi -I Humanities 2 - - - - - N/C
Total 17 3 12 325 275 600 24

IV SEMESTER

Sl. No. Code Title of Course Teaching Dept. Teaching Hours per week Exam Credits
Lecture (L) Tutorial (T) Practical (P) IA Exam Total
1 24BHMCT41 Food & Beverage Production Theory -IV Hotel Management 3 1 - 50 50 100 4
2 24BHMCT42 Food & Beverage Service -IV Hotel Management 3 1 - 50 50 100 4
3 24BHMCT43 Room Division -II Hotel Management 3 1 - 50 50 100 4
4 24BHMCT44 Food Science and Nutrition Hotel Management 4 - - 50 50 100 4
4 24BHMCT45 Food & Beverage Production Practical-IV Hotel Management - - 4 25 25 50 2
5 24BHMCT46 Food & Beverage Service Practical -IV Hotel Management - - 4 25 25 50 2
6 24BHMCT47 Room Division Practical -II Hotel Management - - 4 25 25 50 2
8 24BHMCT48 Communicative English Humanities 2 - - 25 25 50 2
9 Communicative Hindi -II Humanities 2 - - - - - N/C
10 Human Rights Humanities 2 - - - - - N/C
Total 19 3 12 300 300 600 24

V SEMESTER

On- The- Job Training (Hotel Training).

Sl. No. Subject Code Title of Course (Internship in Hotels (On the Job Training) Teaching Dept. Duration Internal External Credits
1 24BHMCT51 Internship Hotel Management 126 Days
(18 weeks) 		- 300 16
24BHMCT52 Appraisal Form & Log book Hotel Management 150 - 4
24BHMCT53 Project Report and Viva Hotel Management - 150 4
Total 150 450 24

VI SEMESTER

Sl. No. Code Title of Course Teaching Dept. Teaching Hours per week Exam Credits
Lecture (L) Tutorial (T) Practical (P) IA Exam Total
1 24BHMCT61 Culinary Management -I Hotel Management 3 1 - 50 50 100 4
2 24BHMCT62 Food & Beverage Management -I Hotel Management 3 1 - 50 50 100 4
3 24BHMCT63 Room Division Management -I Hotel Management 3 1 - 50 50 100 4
4 24BHMCT64 Culinary Management -Practical I Hotel Management - - 4 25 25 50 2
5 24BHMCT65 Food & Beverage Management -Practical I Hotel Management - - 4 25 25 50 2
6 24BHMCT66 Room Division Management -Practical I Hotel Management - - 4 25 25 50 2
7 24BHMCT67 Bakery and Confectionery Practical Hotel Management - - 4 25 25 50 2
8 24BHMCT68 Entrepreneurship Hotel Management 2 - - 25 25 50 2
9 24BHMCT69 Travel and Tourism Management Hotel Management 2 - - 25 25 50 2
10 Mock Interview Hotel Management 2 - - - - - N/C
Total 15 3 16 300 300 600 24

IV YEAR- BACHELOR OF HOTEL MANAGEMENT - VII SEMESTER

Sl. No. Subject Code Title of Course Teaching Dept. Teaching Hours per week Exam Credits
Lecture (L) Tutorial (T) Practical (P) IA Exam Total
24BHMCT71P Culinary Management-II Hotel Management 3 1 - 50 50 100 4
24BHMCT71S
24BHMCT71R
1 24BHMCT72 Organisational Behaviour Hotel Management 4 - - 50 50 100 4
2 24BHMCT73 Event Management Hotel Management 4 - - 50 50 100 4
3 24BHMCT74 Research Methodology Hotel Management 4 - - 50 50 100 4
4 24BHMCT75P Culinary Management Practical-II Hotel Management - - 4 25 25 50 2
24BHMCT75R
24BHMCT75S
5 24BHMCT76 Retail Management Hotel Management 2 - - 25 25 50 2
6 24BHMCT77 Dissertation In Core Area of Specialisation Hotel Management 4 - - 50 50 100 4
Total 21 1 4 300 300 600 24

VIII SEMESTER-BHMCT

Sl. No. Subject Code Title of Course (Internship in Hotels (On the Job Training) Teaching Dept. Duration Internal External Credits
1 24BHMCT81 Internship Hotel Management 126 Days
(18 weeks) 		- 300 16
24BHMCT82 Appraisal Form and Log book Hotel Management 150 - 4
24BHMCT83 Viva and Presentation Hotel Management - 150 4
Total 150 450 24

 

CAREER OPPORTUNITIES

    Hotel Management leads to a hot career in a wide range of industries including Hotels, Leisure, Recreation and Sports management, Airline, Cruise & other luxury transportation. A Hotel Management professional gets employed in the new age sectors like Retail & Facilities Management, Spa & Wellness management and environmentally sustainable & cultural tourism development. The wave of globalization is driving the industry to create brand presence across the world creating innumerable opportunities for the Hotel Management professional. New government policies have made India a Tourist destination of wide choices, leading way to careers in the government sector in various parts of India. Students of BHMCT have a choice to specialize in a particular subject which open them up for television, research and higher studies in the fields of food, accommodation, travel and leisure.

Note:

(1)University Registration Fee, Eligibility Fee for other State/NRI students, Examination Fee, Uniform Fee, Hostel Fee, Industry visit fee, Internship fee, Transportation fee, Sports & games fee, Extra-curricular activity fee, etc., are extra. The course fees mentioned for subsequent years may vary annually up to 6%.
(2) The University Placement & Training Team will assist the admitted students to get (a) Earn While Learn, (b) Industry Internship, and (c) Final Job Placement
(3) Karnataka Quota* 1. Applicable only to Karnataka students having 50% or more in aggregate. 2. To be considered as Karnataka domicile student should have studied 7 years including PUC/Degree in the Karnataka.