BHMCT (Hotel Management  & Catering Technology)

BHMCT (Hotel Management  & Catering Technology)

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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 (College 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. F&B Production (T)&(P)
  2. Accommodation & Front Office Operation (T)&(P)
  3. F&B Service (T)&(P)

DISCIPLINE SPECIFIC SUPPLEMENTARY COURSES

 

  1. Introduction to Hospitality (T)
  2. Hygiene & Sanitation (T)
  3. Hospitality Information System (T)&(P)
  4. Food Science & Nutrition (T)
  5. Hotel Accounting & Statistics (T)
  6. Organizational Behaviour (T)
  7. Event Management (T)
  8. Hotel Law (T)
  9. Industrial Exposure (P)
  10. Tourism & Cultural Heritage of India (T)
  11. Economics (T)
  12. Safety, Security & Travel Documentation (T)
  13. Financial Management (T)
  14. Corporate communication & personality development (T)
  15. Hospitality Marketing (T)
  16. Human Resource Management (T)
  17. Field study-Tourist Destination (P)
  18. Project work (P)
  19. Entrepreneurship development & Business strategies (T)

 

DISCIPLINE SPECIFIC ELECTIVE COURSES

  1. Culinary Management (T) &(P)
  2. F&B Service Management (T)&(P)
  3. Rooms Division Management (T) &(P)

ABILITY ENHANCEMENT COURSES

  1. English I & II
  2. French I & II
  3. Constitution of India
  4. Human Rights & Environment

SKILL ENHANCEMENT COURSES

  1. Carving (P)
  2. Bakery & Confectionery (P)
  3. Mixology (P)

COURSE SCHEME

BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY

YEAR – I

I SEMESTER

Sl.No. Code Title of Course Hours per week Credits Exam Duration (Hrs) Marks
M.M IA E.A
1 20/HM4/11 English – I 4 4 2 100 50 50
2 20/HM4/12 French – I 4 4 2 100 50 50
3 20/HM4/13 F & B Production – I 4 4 2 100 50 50
4 20/HM4/14 Accommodation & Front Office Operation-I 4 4 2 100 50 50
5 20/HM4/15 F & B Production Practical– I 4 2 3 100 50 50
6 20/HM4/16 Accommodation & Front Office Operation Practical – I 4 2 3 100 50 50
7 20/HM4/17 Food & Beverage Service - I 4 4 2 100 50 50
8 20/HM4/18 Constitution of India 2 2 2 100 50 50
9 20/HM4/19 Food & Beverage Service Practical - I 4 2 3 100 50 50
  Total 34 28   900    

II SEMESTER

Sl.No. Code Title of Course Hours per week Credits Exam Duration

(Hrs)

Marks
M.M IA E.A
1 20/HM4/21 English – II 4 4 2 100 50 50
2 20/HM4/22 French – II 4 4 2 100 50 50
3 20/HM4/23 F & B Production – II 4 4 2 100 50 50
4 20/HM4/24 Accommodation & Front Office Operation -II 4 4 2 100 50 50
5 20/HM4/25 F & B Service – I 4 4 2 100 50 50
6 20/HM4/26 F & B Production Practical – II 4 2 3 100 50 50
7 20/HM4/27 Accommodation & Front Office Operation Practical –II 4 2 3 100 50 50
8 20/HM4/28 Human Rights & Environment 2 2 2 100 50 50
9 20/HM4/29 Food & Beverage Service Practical - I 4 2 3 100 50 50
  Total 30 26   900    

BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY

YEAR – II

III SEMESTER

Sl.No. Code Title of Course Hours per week Credits Exam Duration

(Hrs)

Marks
M.M IA E.A
1 20/HM4/31 F & B Production – III 4 4 2 100 50 50
2

 

20/HM4/32 Accommodation & Front Office Operation -III 4 4 2 100 50 50
3

 

20/HM4/33 F & B Service – III 4 4 2 100 50 50
4

 

20/HM4/34 Hygiene & Sanitation 4 4 2 100 50 50
5

 

20/HM4/35 Hospitality Information System 4 4 2 100 50 50
6 20/HM4/36 F & B Production Practical – III 4 2 3 100 50 50
7 20/HM4/37 F & B Service Practical – III 4 2 3 100 50 50
8 20/HM4/38 Hospitality Information System Practical 4 2 3 100 50 50
  Total 32 26   800    

IV SEMESTER

Sl.No. Code Title of Course Hours per week Credits Exam Duration

(Hrs)

Marks
M.M IA E.A
1 20/HM4/41 F & B Production – IV 4 4 2 100 50 50
2

 

20/HM4/42 F & B Service – IV 4 4 2 100 50 50
3

 

20/HM4/43 Food Science & Nutrition 4 4 2 100 50 50
4

 

20/HM4/44 Hotel Accounting & Statistics 4 4 2 100 50 50
5

 

20/HM4/45 F & B Production Practical – IV 4 2 3 100 50 50
6 20/HM4/46 F & B Service Practical – IV 4 2 3 100 50 50
7 20/HM4/47 Organizational Behaviour 4 2 2 100 50 50
8 20/HM4/48 Carving (P) 4 2 3 100 50 50
  Total 32 24   800    

BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY

YEAR – III

V SEMESTER

On- The- Job Training (Hotel Training).

Sl.No. Code Title of Course Hours per week Credits Exam Duration (Hrs) Marks
M.M IA E.A
1 20/HM4/51 Industrial Exposure Training 18 weeks 24 3 750 150 600
  Total 18 weeks 24   750    

VI SEMESTER

Sl.No. Code Title of Course Hours per week Credits Exam Duration (Hrs) Marks
M.M IA E.A
1 20/HM4/61 Elective :
Culinary Management (T)/
F&B Service Management (T)/
Rooms Division Management (T)
4 4 2 100 50 50
2 20/HM4/62 Tourism & Cultural Heritage of India 4 4 2 100 50 50
3 20/HM4/63 Economics 4 4 2 100 50 50
4 20/HM4/64 Event Management 4 4 2 100 50 50
5 20/HM4/65 Financial Management 4 4 2 100 50 50
6 20/HM4/66 Hotel Law 4 4 2 100 50 50
7 20/HM4/67 Elective :
Culinary Management (P)/
F&B Service Management (P)/
Rooms Division Management (P)
4 2 3 100 50 50
8 20/HM4/68 Field study-Tourist Destination 2 1 3 50 15 35
  Total credits 30 27   750    

BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY YEAR – IV

VII SEMESTER

Sl.No. Code Title of Course Hours per week Credits Exam Duration
(Hrs)
Marks
M.M IA E.A
1 20/HM4/71 Elective :
Culinary Management (T)/
F&B Service Management (T)/
Rooms Division Management (T)
4 4 2 100 50 50
2 20/HM4/72 Hospitality Marketing 4 4 2 100 50 50
3 20/HM4/73 Human Resource Management 4 4 2 100 50 50
4 20/HM4/74 Entrepreneurship development & Business strategies 4 4 2 100 50 50
5 20/HM4/75 Elective :
Culinary Management (P)/
F&B Service Management (P)/
Rooms Division Management (P)
4 2 3 100 50 50
6 20/HM4/76 Mini project –In the area of specialization 12 6 3 100 50 50
  Total credits 32 24 18 600    

VIII SEMESTER

Sl.No. Code Title of Course Hours per week Credits Exam Duration (Hrs) Marks
M.M IA E.A
1 20/HM4/81 Professional Specialization Training 18 weeks 24 3 750 150 600
  Total 18 weeks 24 750    

 

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.

Fee Structure

(For the Academic Year 2020-21)

S.No Courses Duration Annual Fee Structure
Non-Karnataka Karnataka
1 BHMCT (Hotel Management  & Catering Technology) 
Eligibility : Pass in 10+2/PUC  in  any  discipline  with  45%  aggregate marks   (NRI 25K extra in I Year) 
4 Years  (Eight  Semesters) Year I : Rs. 93,000
Year II : Rs.  75,500
Year III : Rs. 75,500
Year IV : Rs. 75,500  Total:  Rs. 3,19,500
Rs. 80,000
Rs. 65,500
Rs. 65,500
Rs. 65,500
Rs. 2,76,500 

Note :
(1) University Registration Fee, Eligibility Fee for other State 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 Marketing Team will help the admitted students to avail of Education Loans, Scholarships, etc.
(3) The University Placement & Training Team will assist the admitted students to get (a) Earn While Learn, (b) Industry Internship, and (c) Final Job Placement.