The Bachelor of Hotel Management and Catering Technology (BHMCT) is a 4-year undergraduate professional degree program that focuses on developing students’ skills in hospitality management, culinary arts, and catering services. It provides a blend of academic knowledge and hands-on training to prepare students for the global hospitality and tourism industry.

This course is designed to equip students with comprehensive knowledge of hotel operations, including front office, housekeeping, food production, food & beverage service, and catering management. It also develops essential managerial and communication skills to enable students to work efficiently in customer-facing roles.

📘 Semester 1:

• Introduction to Hospitality Industry

• Food Production – I (Theory & Practical)

• Food & Beverage Service – I (Theory & Practical)

• Front Office Operations – I

• Housekeeping Operations – I

• Communication Skills

• Hotel French / Foreign Language

📘 Semester 2:

• Food Production – II (Indian Cuisine)

• Food & Beverage Service – II (Beverages & Bar Service)

• Front Office Operations – II

• Housekeeping Operations – II

• Nutrition & Food Science

• Environmental Studies

• Soft Skills & Personality Development

📘 Semester 3:

• Food Production – III (International Cuisine)

• Food & Beverage Service – III (Restaurant Management)

• Accommodation Management – I

• Hospitality Sales & Marketing

• Food & Beverage Cost Control

• Hotel Accounting

• Computer Applications in Hospitality

📘 Semester 4:

• Food Production – IV (Bakery & Confectionery)

• Food & Beverage Service – IV (Banquets & Functions)

• Accommodation Management – II

• Facility Planning & Design

• Food Safety & Sanitation

• Principles of Management

• Research Methodology in Hospitality

📘 Semester 5:

• Industrial Training (Internship – 4 to 6 months in a hotel/catering unit)

• Report Writing & Presentation

• On-the-job Evaluation

📘 Semester 6:

• Advance Food Production Techniques

• Advanced F&B Services (Cocktail, Mocktail, etc.)

• Hotel Law & Ethics

• Event & Conference Management

• Entrepreneurship Development

• Strategic Management

📘 Semester 7:

• Hospitality Financial Management

• Human Resource Management in Hotels

• International Hospitality & Tourism

• Catering Management (Industrial & Institutional)

• Hotel Engineering & Maintenance

• Project Work (based on internship or case study)

📘 Semester 8:

• Comprehensive Viva-Voce

• Final Project Submission

• Advanced Front Office & Housekeeping Operations

• Advanced Culinary & Presentation Skills

• Industry Trends in Global Hospitality

• Personality Grooming & Interview Preparation

🔧 Practical Components Every Semester:

• Food Production Lab

• F&B Service Lab

• Front Office Simulation Lab

• Housekeeping Lab

• IT & Hotel Management Software

• Bakery & Confectionery Lab (from Sem 3 onwards)

🏨 Hotel Management Sector

✅ Top Job Roles:

• Hotel Manager – Oversees all hotel operations including front office, housekeeping, and guest services

• Front Office Manager – Handles guest check-in/out, reservations, and concierge services

• Housekeeping Manager – Manages cleanliness, linen, room maintenance, and housekeeping staff

• Guest Relations Executive – Ensures customer satisfaction and handles VIP guests

• F&B Manager (Food & Beverage) – Manages restaurant, bar, and room service operations

• Banquet Manager – Plans and coordinates conferences, weddings, and corporate events

• Sales & Marketing Executive (Hospitality) – Promotes hotel services to increase bookings

📍 Industries Hiring:

• Star Hotels (Taj, Oberoi, Marriott, ITC)

• Resorts, Spas, and Heritage Hotels

• Cruise Lines and Luxury Trains

• Airports & Lounges

• Hotel Chains Abroad (Middle East, Europe, Southeast Asia)

🍽️ Catering & Culinary Sector

✅ Top Job Roles:

• Chef / Commis Chef – Works in hotel kitchens, restaurants, cruise ships

• Kitchen Supervisor / Head Cook – Manages food preparation and kitchen hygiene

• Catering Manager – Plans food services for events, hospitals, or institutions

• Bakery & Confectionery Expert – Specializes in pastries, cakes, desserts, etc.

• Food & Beverage Supervisor – Manages restaurant or bar service staff

📍 Industries Hiring:

• Institutional Catering (Schools, Hospitals, Railways, Airlines)

• QSR Chains (McDonald's, Dominos, Pizza Hut)

• Catering Services for Events & Weddings

• Industrial Canteens and Corporate Kitchens

• Personal Chef and Private Catering for Celebrities

🌍 International Career Opportunities

• Hotel & Cruise Line Jobs in UAE, Singapore, USA, UK, Canada

• Chef and hospitality jobs in Europe and Australia

• Hospitality internships in France, Switzerland, and Thailand

📈 Salary Range (India):

• Fresher: ₹2.5 – ₹4.5 LPA

• With 2–5 years experience: ₹5 – ₹8 LPA

• Abroad (Cruise/Hotel/Resorts): ₹10 – ₹25 LPA depending on country and brand

🎯 Growth Path:

With experience, BHMCT graduates can move to:

• Operations Head / General Manager (GM)

• Executive Chef / Corporate Chef

• Hospitality Consultant or Trainer

• Entrepreneur (Own Restaurant, Cloud Kitchen, Catering Unit)