Bachelor of Hotel Management and Catering Technology (B.H.M.C.T.)

COURSE DESCRIPTION

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B.H.M.C.T. or Bachelor of Hotel Management & Catering Technology is an undergraduate academic Hotel Management course. It deals with the field of arts and covers the subject Hotel Management and Catering Technology. Hotel management and Catering Technology refer to professional management techniques used in the hospitality sector. These can include hotel administration, accounts, marketing, housekeeping, front office or front of house, food and beverage management, catering and maintenance. Bachelor in Hotel Management and Catering Technology is generally three academic year course. It may be provided on part time basis by certain institutes.

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Bachelor of Hotel Management and Catering Technology Eligibility

• The minimum qualification for admission is the completion of 10+2. Those appearing in 10+2 final or equivalent examination can also appear in Joint Entrance Examination (JEE) for being considered on the provisional basis.
• The marks of admission for this course may vary from college to college.
• In various colleges it conducts entrance exams and percentage of 12^th class for the admission of students.

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Bachelor of Hotel Management and Catering Course Suitability

• Students those who interested or desirous in Bachelor of Hotel Management and Catering Technology and its related areas, etc. are most suitable for this course.
• Those who are willing to go for teaching fields at higher degree level i.e. college and university level both in private and government institutions.
• They should have good organizational background, excellent communication and interpersonal skills, strong commitment and self-discipline.
• One must be humble and respectful to the guests, have patience to deal guest criticism even when you know you are right, willing to work hard even at odd hours and yet be cheerful.

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Bachelor of Hotel Management and Catering Technology Syllabus

Syllabus of Hotel Management and Catering Technology as prescribed by various Universities and Colleges.

Sem. I
Sr. No.	Subjects of Study
1	F.P. Foundation I
2	F&B S Foundation II
3	Front Office Foundation Course
4	Foundation Course in House Keeping
5	Communication
6	Application of Computers
Sem. II
1	F.P. Foundation II
2	F & B S Foundation II
3	Front Office Operation I
4	House Keeping Operations I
5	Food Science & Nutrition
6	Business Communication
Sem. III
1	F.P. Operations I
2	F&B S Operations I
3	Front Office Operations II
4	House Keeping Operations II
5	Hotel Information System
6	Food & Beverage Control & Management
Sem. IV
1	F.P. Operations II
2	F&BS Operations II
3	Front Office Management
4	House Keeping Management
5	Basic Accounting
6	Intro. To Management
Sem. V
1	Advanced Food Production I
2	Advanced F & B Service I
3	Food Safety
4	Exam for this Group along with all Practical will be held in the month of September
5	Hotel Accounting
6	Facility Planning I
7	Hospitality Marketing
8	Exam for this Group will be held in the month of June
Sem. VI
1	Industrial Training
Sem. VII
1	Advanced Food Production II
2	Advanced F & B Service II
3	Business Law
4	Financial Management
5	Facility Planning II
6	Human Resource Management & Organization Behaviour
Sem. VIII
1	Indian Heritage
2	Intro. to Tourism & Tourism Geography
3	Environmental Issues
4	Research Methodology

How is Bachelor of Hotel Management and Catering Technology Course Beneficial?

• This degree course enables the students to go for various hotels, fashion, film industry and technology related jobs.
• One can go for higher degree program in respective subjects such as Master’s degree, etc.
• Other areas for jobs are front office, housekeeping, food and beverages, accounting, engineering/maintenance, sales and security.
• They can go for the teaching jobs in colleges/schools and can go for Master degree course.

COURSE ELIGIBILITY

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The minimum qualification for admission is the completion of 10+2. Those appearing in 10+2 final or equivalent examination can also appear in Joint Entrance Examination (JEE) for being considered on the provisional basis.