3 Yrs Hotel Management
3 Yrs Hotel Management course in Hyderabad
The Bachelors Degree of Hotel Management course combines core subjects and ancillary subjects covering the major functions of hotel management, to enhance professional and managerial skills.
3 Years Bachelors In Hotel Management And Catering Technology
Course Curriculum:
BHMCT- SEMESTER -I
| SYLLABUS REF. NO | SUBJECT | CREDITS |
| BHMT 101 | Fundamentals of Food Production | 3 |
| BHMT 102 | Introduction to Food & Beverage Service | 2 |
| BHMT 103 | Accommodation Operation | 2 |
| BHMT 104 | Introduction to Front Office | 2 |
| BHMT 105 | Elementary French | 2 |
| BHMT 106 | Communicative English | 2 |
| BHMT 107 | Hygiene, Sanitation & HACCP | 3 |
| BHMT 108 | BTK-Inidan & Bakery-Lab | 4 |
| BHMT 109 | Food & Beverage Service Lab-1 | 1 |
| BHMT 110 | Accommodation Operation Lab-1 | 1 |
| BHMT 111 | Front Office Lab-1 | 1 |
| BHMT 112 | Basic Computer Applications | 1 |
BHMCT Semester-II
| SYLLABUS REF. NO | SUBJECT | CREDITS |
| BHMT 201 | Introduction to Continental Cookery | 3 |
| BHMT 202 | Fundamentals in Food & Beverage Operation | 2 |
| BHMT 203 | Accomodation Operation -II/td> | 2 |
| BHMT 204 | Basic Front Office Procedures | 2 |
| BHMT 205 | Communicative French | 2 |
| BHMT 206 | Hotel Communicative English & Etiquettes | 3 |
| BHMT 207 | Environmental Studies | 3 |
| BHMT 208 | BTK-Continental Lab-II | 4 |
| BHMT 209 | Food & Beverage Service Lab-II | 1 |
| BHMT 210 | Accomadation Operation Lab-II | 1 |
| BHMT 211 | Front Office Lab-II | 1 |
BHMCT Semester- III
| SYLLABUS REF. NO | SUBJECT | CREDITS |
| BHMT 301 | Indian Regional Cuisine | 3 |
| BHMT 302 | Beverages Service | 2 |
| BHMT 303 | Linen & Laundry Operations | 2 |
| BHMT 304 | Front Office Operations | 2 |
| BHMT 305 | ELECTIVE-1(Discipline Specific Elective) | 2 |
| BHMT 306 | F&B Management | 3 |
| BHMT 307 | Principles & Practises of Mgt. | 3 |
| BHMT 308 | Quantity Training Kitchen | 4 |
| BHMT 309 | Beverage Service | 1 |
| BHMT 310 | Laundry Operations | 1 |
| BHMT 311 | Front Office Operations | 1 |
ELECTIVE – I: Discipline Specific Elective Course:
305/A –Production –Anthropology of food.
305/B–Service —Bar Management
305/C–Accommodation Operations–Trends in Accomm odation Operation
305/D–Front Office —Front Office Administration
BHMCT Semester- IV
| SYLLABUS REF. NO | SUBJECT | CREDITS |
| BHMT 401 | Industrial Exposure Training | 16 |
BHMCT Semester- V
| SYLLABUS REF. NO | SUBJECT | CREDITS |
| BHMT 501 | Advanced Food Production | 3 |
| BHMT 502 | Advanced Food & Beverage Service | 3 |
| BHMT 503 | Interior Design & Flower Arrangements | 2 |
| BHMT 504 | Front Office Accounting Management | 2 |
| BHMT 505 | ELECTIVE-II(Intra Discipline) | 3 |
| BHMT 506 | Hotel A/C & Financial Mgt. | 2 |
| BHMT 507 | Introduction to Research in Hosipitality & Tourism | 2 |
| BHMT 508 | Advanced Food & Beverage Services Lab | 4 |
| BHMT 509 | Advanced Food & Beverage Services Lab | 1 |
| BHMT 510 | Inerior Design & Flower Arrangements Lab | 1 |
| BHMT 511 | Front Office Accounting Management | 1 |
ELECTIVE – II: Intra Discipline Elective Course:
505/A — 1. Bread Art
505/B — 2. Cruise line Operations & Gallery Familiarization
505/C — 3. Visual Foods
BHMCT Semester- VI
| SYLLABUS REF. NO | SUBJECT | CREDITS |
| BHMT 601 | Larder & kitchen Management | 3 |
| BHMT 602 | Food & Beverage Service Management | 3 |
| BHMT 603 | Accommodation Operations Management | 2 |
| BHMT 604 | Front Office Management | 2 |
| BHMT 605 | ELECTIVE-III(Open Elective) | 3 |
| BHMT 606 | Hotel Facility Planning | 3 |
| BHMT 607 | Larder Kitchen Lab | 4 |
| BHMT 608 | Banqueting & Cold Buffet Lab | 1 |
| BHMT 609 | Project Report | 2 |
ELECTIVE – III: Open Elective Course:
605/A — 1. Labour & Food Laws
605/B — 2. Hotel Engineering
605/C — 3. Customer Relationship & Retail Management
605/D — 4. Entrepreneurship in Food Industry
The four core courses like F&B service, Food Production, Accommodation Operations and Front office cover the broad spectrum of management and enable specialisation in the area of interest to be studied in depth.
Right from the definitions of a “Guest” and “Service”, the students are practically taught the nuances of Food & Beverage Service operations from welcoming through guest satisfaction, not leaving out the technicalities of planning, budgeting, target setting, achieving goals and of course team play. The students of the 1st year are taught the foundation part of the subject viz., knowing different kinds of equipment and their use, maintenance and basics of fine dine service. Students in the second year are introduced to different kinds of alcoholic and non alcoholic beverages, their preparation and service, and organising theme-based national and international ethnicity.
BTK – Basic Training Kitchen: 1 st year students are introduced to Gastronomy by familiarising with Kitchen Etiquettes, Equipments, Ingredients, Methods of Cooking, Plan of Work, Making Basic Continental & Indian Menus, Hygiene and Sanitation.
QTK – Quantity Training Kitchen: Indian regional cuisines are taught practically with emphasis on quantity cooking and producing quality products for banquets / buffet operations. Apart from the subjects, teamwork contribution is inculcated in the mindset of the students.
ATK – Advanced Training Kitchen: With 20-month Industrial Exposure Training, the 3rd year students are geared up with a decision making attitude, which moulds them to think and act in a targeted and concentrated way, which in turn enables them to think and produce creatively. ATK provides them this opportunity to hone their culinary skills under the guidance of the faculty and exposing them to speciality cuisines of the world.
Etiquette revolving on aesthetic appeal, decor and comfort is imparted to students. they are taught the minute details of various aspects of House keeping, as part of their training and education. These include interior decoration, flower arrangement and changing linen, among a complex array of other techniques and operations.
They are exposed to all aspects of front office operations. the objective is to ensure that they develop the required skill of Front office management, through good communication skills, a practical understanding of an entire range of manual and electronic systems found in the front office of a Hotel.
- English Communication
- Hygiene & sanitation
- Environmental Studies
- Hotel Ac & Financial Management
- Researching For Hospitality & Tourism
- Human Resource Management
- Economic Tourism
- Hotel Facility Planning
- Hotel Accountancy
- Principles & Practices Of Management
- Entrepreneurship In Food Industry
In the 3 rd year 2nd semester, the students are required to undertake a project on a topic which will put theory into practice. Students are normally helped to conceive and develop their own research topics, which in many cases are relevant to their career development. The research work and various methods are important in the project. There would also a presentation/a seminar on the project presentation by the students themselves. Each student will be assigned to a member of academic staff to guide them in their respective projects.
