Department of Hotel and Tourism Management

Bachelor in Hotel Management & Catering Technology (BHMCT) Programme is a specialized under-graduate programme that covers an intensive 8 semesters curriculum in four years. This academic programme provides individuals with hands-on training and experience in various core and allied sectors of hotel and hospitality industry such as Food Production, Food & Beverage, Service, Front Office, House Keeping, Sales, Marketing, and many more. It permits students to focus their preferred areas of specialization by offering them subject electives to choose from. In addition to classroom learning, it also offers internship opportunities in order to provide the students with hands-on experience working directly in the industries. The programme intends to create true professionals in the field of Hotel, Hospitality & Tourism Management.

Bachelor in Hotel Management and Catering Technology (BHMCT)

Duration: 4 years

Examination Type: Semester wise

Eligibility: The candidate must have passed class 10+2 with a minimum score of 50% marks from a recognized board with English as a medium of instruction.

Admission Process: Entrance Test followed by Personal Interview

Proposed Annual Intake: 30

Medium of Instruction: English

Prospective Job Positions: Hotel Management Trainee, Sales Manager, Restaurant

Manager, Catering Manager, Housekeeping Manager, Hotel Development Manager, Hotel Maintenance Manager, etc.

PROGRAMME OBJECTIVES

To provide students with comprehensive knowledge in hotel operations and managerial aspects of various departments of hospitality sector.
To prepare students in meeting the challenges of hotel industry and make them motivated enough to be the leaders in this industry.
To train, develop, & supply a steady stream of competent human resources pool equipped with adequate amount of knowledge, skills, and attitude to take up the key operational, executive, and leadership positions in the hospitality industry in general and hotel industry in particular.
To contribute in nation building while sustaining the ethical practices through thorough understanding and application of conceptual and practical knowledge base in the field of hotel management.

LEARNING OUTCOMES OF THE PROPOSED PROGRAMME

At the end of the Programme the students should be able to

1. Acquire, and utilize the basic and advanced concepts in the core areas of Professional Cookery, F& B Service, Front office, and Housekeeping services.

2. Understand, analyse, and solve the existing & emerging issues pertaining in the hotel Industry by establishing a close link between theoretical knowledge and practical operations.

3. Become well versed with the strategic management issues involved in the operations of hotels and should be able to apply the concepts, tools, & techniques to generate practical solutions for the industry.

4. Appreciate and demonstrate the knowledge and skills desired at the local, national, and international business management activities and to produce creative business solutions to attract, maintain and grow the customer base.

5. Develop awareness, understandings, respect, and responsiveness towards the multi-cultural work environment comprising of people belonging to contrasting regions, age, genders, caste, colors, religions, & political affinities that impact business operations at a global level.

6. Acquire and demonstrate the traits of curiosity, self-motivation, reflectiveness, perseverance, positiveness, tireless attitude, devotion, honesty, integrity, hard work, and flexibility and become self-regulated lifelong learners.