Bachelor of Hotel Management & Catering Technology
BHMCT
3 Years PROGRAM Affiliated to Osmania University and the degree awarded by Osmania University, Hyderabad A practice-led degree combining Food Production, Food & Beverage Service, Accommodation Operations, Front Office, Revenue Management, and Sales & Marketing with AI in Hospitality — designed to build industry-ready hospitality professionals.
Duration: 3 Years (including 20-month industrial exposure training)
Programme Overview
The BHMCT programme provides a balanced mix of theory and hands-on training across all core hospitality disciplines. Students progress from foundational skills in Year 1 to specialised, industry-led training and a research project in Year 3.
Learning Outcomes
Culinary & service skills across small and large-scale operations.
Knowledge of front office systems, housekeeping, and guest management.
Strategic understanding of revenue optimisation, pricing, and yield management.
Application of AI-driven sales, digital marketing, and customer analytics in hospitality.
Planning, budgeting, leadership, and guest-centric service mindset.
Ability to research, design and present a hospitality project.
Core Curriculum
Food & Beverage Service
Guest service flow and fine-dining techniques
Mise en place and beverage service (alcoholic & non-alcoholic)
Event planning, budgeting, and team management
Food Production
BTK (Basic Training Kitchen – Year 1): Kitchen etiquette, hygiene, equipment handling, basic Continental & Indian menus.
QTK (Quantity Training Kitchen – Year 2): Indian regional cuisines, large-scale cooking, buffet/banquet production.
ATK (Advanced Training Kitchen – Year 3): Speciality cuisines of the world, creativity, plating, decision-making with 20-month industry exposure.
Accommodation Operations
Housekeeping: interior décor, linen management, flower arrangement.
Hygiene and safety standards.
Maintenance of guest rooms and public areas.
Front Office Operations
Reception, check-in and check-out procedures.
Reservation systems (manual & electronic).
Communication skills and guest handling.
Night audit, cashiering, and report generation.
Practical exposure to real-world front office environments.
Revenue Management
Pricing strategies and demand forecasting.
Yield management and profit optimisation.
Data-driven decision-making for occupancy and rate control.
Using technology and analytics in revenue planning.
Sales & Marketing with AI in Hospitality
Hospitality branding and customer relationship management.
Digital marketing tools: SEO, social media, influencer marketing.
Application of Artificial Intelligence:
Chatbots and virtual concierge services
AI-driven customer profiling & loyalty programs
Predictive analytics for marketing campaigns
Supporting Subjects
English Communication
Hygiene & Sanitation
Environmental Studies
Hotel & Financial Management
Research for Hospitality & Tourism
Human Resource Management
Economics of Tourism
Hotel Facility Planning
Hotel Accountancy
Principles & Practices of Management
Entrepreneurship in the Food Industry
Final Year Project
In the 3rd Year, students undertake a supervised project that applies theory to practice.
Steps:
Topic selection with faculty mentor.
Research plan & data collection.
Execution, report submission, viva voce.
Final presentation/seminar evaluated by faculty.
Career Opportunities
Graduates are prepared for roles such as:
Chef de Partie / Sous Chef / Executive Chef
Restaurant Manager / F&B Manager / Bar Manager
Front Office Manager / Guest Relations Executive
Housekeeping Supervisor / Rooms Division Manager
Revenue Manager / Sales & Marketing Manager
Event & Banquet Manager / Catering Entrepreneur
Hospitality Tech & AI Solutions Specialist
Assessment & Certification
Students are assessed through practicals, written exams, internships, and final project. Successful candidates are awarded the BHMCT degree and receive placement support from the college.
PROGRAM FEATURES
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CULINARY
Students LEARN essential cooking techniques, food safety, GLOBAL CUISINES, BAKERY & CONFECTIONERY, preparing them for chef and management roles in hotels and restaurants.
RESTAURANT MGT
STUDENTS LARN overseeing all aspects of running a restaurant, including staff management, customer service, cost control, marketing, and daily operations. Students learn business planning, financial management, and team leadership.
ROOMS DEVISION MANAGEMENT
Students Learn front office, housekeeping, reservations, concierge, and guest services, guest satisfaction, and efficient staff operations. Students learn about coordinating these teams, maintaining quality standards
HOTEL SALES MGT
client relationships, creating sales strategies, and securing bookings for rooms and events. Focus on meeting revenue targets through marketing, negotiation, and customer service
REVENUE MGT
Practice of optimising pricing, inventory, and distribution to maximize a hotel’s total revenue. It involves forecasting demand, analyzing competitors, and adjusting rates dynamically
AI IN HOSPITALITY
AI in hospitality uses chatbots, virtual assistants, dynamic pricing, and smart room technologies to enhance guest experience, automate tasks, and optimise hotel operations efficiently
INTERIOR DESIGN
Hospitality interior design focuses on creating functional, aesthetic spaces in hotels and restaurants to enhance guest experience. It covers space planning, materials, lighting, furniture, and sustainability principles
BAR MGT
Bar management in hospitality studies teaches students to manage bar operations, including menu creation, inventory control, customer service, staff training, and financial management to maximize profit
RETAIL MGT.
Retail management in hospitality studies focuses on managing store operations, merchandising, marketing, customer service, and sales strategies to provide excellent customer experiences and drive business growth
CRUISE GALLEY OPERATIONS
Cruise galley operations in hospitality studies teach students food preparation, sanitation, inventory, teamwork, and service management on cruise ships, ensuring safe, efficient, and quality food service for passengers and crew
WORLD WIDE INTERNSHIPS
Provide students with practical experience in real-world hotel and service environments. They help develop professional skills, industry knowledge, and career connections essential for future success
PLACEMENTS ABROAD & INDIA
Hospitality students in India have wide placement opportunities in prestigious hotels like Taj, Oberoi, Marriott, and international brands. Placements include roles in hotels, airlines, cruise lines, and event management both in India and abroad, offering valuable exposure and career growth
PROJECT & RESEARCH
Research and projects in hospitality studies develop students’ skills in analyzing industry trends, solving practical problems, and exploring topics like sustainability, technology, and customer experience to enhance learning and innovation
FEILD TRIPS
Field trips in hospitality studies offer students practical exposure to industry operations, enhance learning by connecting theory with real-world experience, develop observational skills, and motivate career focus through hands-on engagement
CLUBS AND COMPETITIONS
Hospitality students participate in various clubs and competitions, such as culinary contests, skill challenges, and hospitality events, to showcase talents, gain practical experience, and enhance industry skills
BHMCT
SEMESTER-I
Students get to learn the very basics of the Hospitality Industry and familiarisation to operations
THEORY
Fundamentals of Food Production Introduction to Food & Beverage Service Accommodation Operation Introduction to Front Office Elementary French Communicative English Hygiene, Sanitation & HACCP
LABS
Inidan & Bakery-Lab Food & Beverage Service Lab Accommodation Operation Lab Front Office Lab Basic Computer Applications 1
BHMCT
SEMESTER-II
Students get to learn the very basics of the Hospitality Industry and familiarisation to operations
THEORY
Introduction to Continental Cookery Fundamentals in Food & Beverage Operation Accommodation Operation -II Basic Front Office Procedures Communicative French Hotel Communicative English & Etiquettes Environmental Studies
LABS
Continental Cookery Lab-II Food & Beverage Service Lab-II Accommodation Operation Lab-II Front Office Lab-II1
BHMCT
SEMESTER-III
Students get to intermediate skills and bulk cooking and serving of the Hospitality Industry CHOSE ONE ELECTIVES -Anthropology of food -Bar Management -Trends in Accommodation Operation -Front Office Administration
THEORY
Indian Regional Cuisine, Beverages Service, Linen & Laundry Operations, Front Office Operations, ELECTIVE-1(Discipline Specific Elective), F&B Management3, Principles & Practices of Mgt.
LABS
Quantity Training Kitchen, Beverage Service, Laundry Operations, Front Office Operations,
BHMCT
SEMESTER-IV
Students undergo Industrial Exposure Training for 4 months at various five-star hotels and work in realtime.
INTERNSHIP
Industrial Exposure Training FOR 4 MONTHS AND AWARD A CERTIFICATE BY OSMANIA UNIVERSITY
BHMCT
SEMESTER-V
Students get to LEARN advanced and campus placements skills and in the Hospitality Industry and choose one ELECTIVE -- 1. Bread Art -- 2. Cruise Line Operations & Gallery Familiarisation -- 3. Visual Foods
THEORY
Advanced Food Production Advanced Food & Beverage Service3 Interior Design & Flower Arrangements2 Front Office Accounting Management ELECTIVE-II(Intra Discipline) Hotel A/C & Financial Mgt. Introduction to Research in Hospitality & Tourism
LABS
Advanced Food & Beverage Services Lab Advanced Food & Beverage Services Lab1 Interior Design & Flower Arrangements Lab Front Office Accounting Management
BHMCT
SEMESTER-VI
Students get to LEARN managerial skills in the Hospitality Industry and choose one ELECTIVE Labour & Food Laws Hotel Engineering Customer Relationship & Retail Management Entrepreneurship in Food Industry
THEORY
Larder & kitchen Management Food & Beverage Service Management Accommodation Operations Management Front Office Management ELECTIVE-III(Open Elective) Hotel Facility Planning
LABS
Larder Kitchen Lab4 Banqueting & Cold Buffet Lab1 Project Report