Bachelors Degree in Hotel Management and Catering Technology
The hotel industry is one of the fastest growing sectors in the world. In the Hotel Management programme, you will gain comprehensive training in the hospitality arena, develop quick and effective decision-making skills and enhance your human relations ability. You will also develop a keen understanding of the skills necessary to run a successful hotel and food service enterprise. This programme will develop your understanding front office procedures, house keeping, food and beverage service, food production and kitchen management and behind-the-scenes operations of the hotel. The strength of this program lies in combining business management with culinary appreciation.
FIRST SEMESTER
Theory
Fundamentals of Food Production-I
Introduction to Food & Beverage
Accommodation Operations –I
Introduction to Front Office
Hotel French- I
Communicative English -I
Hygiene, Sanitation & HACCP
Practical
Basic Training Kitchen- Lab-I
Food & Beverage Service Lab-I
Acc. Operations Lab – I
Front Office Lab-I
Basic Computer Application lab-1
SECOND SEMESTER
Theory
Fundamentals of Food Production-II
Fundamentals in Food & Beverage Operations
Accommodation Operation –II
Basic Front Office Procedures
Hotel French-II
Communicative English -II
Environmental Studies
Practical
Basic Training Kitchen- Lab-II
Food & Beverage Operations Lab-II
Accommodation Operation Lab-II
Front Office Lab-II
THIRD SEMESTER
Theory
Indian Regional Cuisine
Beverages Service
Linen & Laundry Operations
Front Office Operations
ELECTIVE – I
F&B Management
Principles & Practices of Mgt.
Practical
Quantity Training Kitchen
Beverages Service
Laundry Operations
Front Office Operations
FOURTH SEMESTER
Industrial Training
FIFTH SEMESTER
Theory
Advanced Food Production
Advanced Food & Beverage Service
Interior Design & Flower Arrangements
Front Office Accounting Management
ELECTIVE -II
Hotel A/c & Financial Mgt.
Introduction to Research in Hospitality & Tourism
Practical
Advanced Training Kitchen
Advanced Food & Beverage Services Lab
Interior Design & Flower Arrangements Lab
Front Office Accounting Management
SIXTH SEMESTER
Theory
Larder & Kitchen Management
Food & Beverage Service Management
Accommodation Operations Management
Front Office Management
ELECTIVE -III
Hotel Facility Planning.
Practical
Larder Kitchen Lab
Banqueting & Cold Buffet Lab
Project Report