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)
PROGRAM FEATURES
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Bachelor of Hotel Management & Catering Technology
Build your future in the global hospitality industry with a practice-led BHMCT degree covering Food & Beverage, Front Office, Accommodation Operations, Revenue Management, Sales & Marketing and AI in Hospitality.
BHMCT • Osmania University
Learn Hospitality.
Experience Hospitality.
Lead Hospitality.
The BHMCT programme provides a balanced combination of academic learning, practical training, industry exposure and professional development across the major areas of hotel and hospitality operations.
- Affiliated to Osmania University
- Three-year undergraduate degree
- Six-semester curriculum
- Food & Beverage Operations
- Front Office & Guest Relations
- Accommodation & Housekeeping
- Revenue Management & Hospitality Technology
- AI in Hospitality
- Industrial Exposure & Final Project
Your Hospitality Journey
A structured degree programme designed around practical skills, professional exposure and career readiness.
What You Will Learn
Develop operational, managerial and technology-enabled skills for the modern hospitality industry.
Hotel Operations
Understand the complete hotel operation including Front Office, Accommodation, Food & Beverage and guest services.
Front Office
Learn reservations, reception, check-in, check-out, guest handling, cashiering and night audit.
Revenue Management
Develop knowledge of pricing, demand forecasting, yield management and revenue optimisation.
AI in Hospitality
Explore AI-driven customer profiling, chatbots, digital marketing and predictive analytics.
Leadership
Build communication, planning, budgeting, team management and leadership skills.
Research & Project
Learn to research, analyse, execute and present a professional hospitality project.
Learn Every Major Hotel Department
The curriculum provides broad exposure across the complete hospitality operation.
Food & Beverage Service
- Guest service flow
- Fine-dining techniques
- Mise en place
- Beverage service
- Event planning
- Budgeting and team management
Food Production
- Basic Training Kitchen – Year 1
- Indian & Continental menus
- Quantity Training Kitchen – Year 2
- Regional cuisines and bulk production
- Advanced Training Kitchen – Year 3
- Speciality cuisines and plating
Accommodation Operations
- Housekeeping
- Interior décor
- Linen management
- Flower arrangement
- Guest-room operations
- Hygiene and safety
Front Office Operations
- Reception
- Reservations
- Check-in / Check-out
- Guest communication
- Night audit
- Cashiering
Revenue Management
- Pricing strategies
- Demand forecasting
- Yield management
- Occupancy control
- Rate management
- Technology and analytics
Sales, Marketing & AI
- Hospitality branding
- Customer relationship management
- SEO and digital marketing
- Social media
- Chatbots and virtual concierge
- Predictive analytics
Beyond the Classroom
Explore specialist areas and develop skills that prepare you for the hospitality industry.
Restaurant Management
Operations, service, staffing, cost control, marketing and leadership.
Rooms Division
Front Office, housekeeping, reservations, concierge and guest services.
Hotel Sales
Client relationships, sales strategies, negotiation and bookings.
Revenue Management
Pricing, inventory, forecasting and dynamic revenue strategies.
AI in Hospitality
Chatbots, virtual assistants, dynamic pricing and smart systems.
Interior Design
Space planning, materials, lighting, furniture and sustainability.
Bar Management
Menu creation, inventory, service, staff training and financial management.
Retail Management
Store operations, merchandising, marketing and customer service.
Cruise Operations
Exposure to cruise galley operations, sanitation, inventory and service.
Worldwide Internships
Practical experience, industry exposure and professional connections.
Placements India & Abroad
Career opportunities across hotels, airlines, cruises and events.
Research & Projects
Analyse hospitality trends, technology, sustainability and guest experience.
Field Trips
Connect classroom learning with real hospitality environments.
Clubs & Competitions
Participate in hospitality competitions, events and skill challenges.
Six Semesters. One Professional Journey.
From hospitality fundamentals to advanced operations, industrial exposure, management and the final project.
Foundation of Hospitality
Introduction to hospitality and core hotel 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
- Indian & Bakery Lab
- Food & Beverage Service Lab
- Accommodation Operation Lab
- Front Office Lab
- Basic Computer Applications
Core Hospitality Operations
Develop core operational knowledge across hotel departments.
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 – II
Intermediate Hospitality Skills
Regional cuisine, beverage service, laundry, front office and management.
Theory
- Indian Regional Cuisine
- Beverages Service
- Linen & Laundry Operations
- Front Office Operations
- F&B Management
- Principles & Practices of Management
- Discipline Specific Elective
Labs
- Quantity Training Kitchen
- Beverage Service
- Laundry Operations
- Front Office Operations
Anthropology of Food · Bar Management · Trends in Accommodation Operation · Front Office Administration
Industrial Exposure Training
Real-world hotel experience.
Industrial Exposure Training
Students undergo structured industrial exposure at professional hospitality establishments and experience real-time hotel operations.
Advanced Hospitality Skills
Advanced operations, accounting, research and professional preparation.
Theory
- Advanced Food Production
- Advanced Food & Beverage Service
- Interior Design & Flower Arrangements
- Front Office Accounting Management
- Hotel A/C & Financial Management
- Introduction to Research in Hospitality & Tourism
- Intra-Discipline Elective
Labs
- Advanced Food & Beverage Services Lab
- Interior Design & Flower Arrangements Lab
- Front Office Accounting Management Lab
Bread Art · Cruise Line Operations & Galley Familiarisation · Visual Foods
Hospitality Management & Professional Preparation
Managerial skills, hotel planning and final project.
Theory
- Larder & Kitchen Management
- Food & Beverage Service Management
- Accommodation Operations Management
- Front Office Management
- Hotel Facility Planning
- Open Elective
Labs / Project
- Larder Kitchen Lab
- Banqueting & Cold Buffet Lab
- Project Report
Labour & Food Laws · Hotel Engineering · Customer Relationship & Retail Management · Entrepreneurship in Food Industry
From Student to Hospitality Professional
Learn
Build strong academic knowledge across hotel operations.
Practise
Develop practical skills through labs and training.
Experience
Gain real-world industry exposure through training.
Launch
Move into professional hospitality careers in India or abroad.
Where Can BHMCT Take You?
Build a career across hotels, restaurants, resorts, cruise lines, events and hospitality technology.
Professional Culinary Operations
Kitchen Management
Restaurant Operations
Food & Beverage Operations
Guest Experience
Guest Services
Accommodation Operations
Accommodation Services
Revenue Optimisation
Hospitality Business Development
Events & Banqueting
Hospitality Business
AI & Digital Hospitality
International Hospitality
Technology in Hospitality
Strategic Hotel Management
Turn Your Learning Into a Real Hospitality Project.
In the third year, students undertake a supervised project that applies hospitality theory to practical industry situations.
Project Journey
- Topic selection with faculty mentor
- Research plan and data collection
- Project execution
- Report submission
- Viva voce
- Final presentation / seminar
Learn. Practise. Perform.
Written Examinations
Academic understanding through written examinations and coursework.
Practical Training
Professional hospitality skills developed through practical laboratory training.
Industry & Project
Industrial exposure and the final project complete the professional learning journey.
Your Hospitality Career Starts Here.
Take the first step towards a professional career in Hotel Management and Hospitality.
Hotel Management Course in Hyderabad
Answers to common questions about the BHMCT programme.
What is BHMCT?
What is the duration of the BHMCT programme?
Is BHMCT affiliated with Osmania University?
What is the eligibility for BHMCT?
What subjects are taught in Hotel Management?
Is practical training included?
Does the programme include industrial training?
What are the career opportunities after BHMCT?
Can Hotel Management graduates work abroad?
Does Regency provide placement assistance?
What is the difference between Hotel Management and Culinary Arts?
Why choose Regency College for Hotel Management?
Talk to Our Admissions Team
Have questions about eligibility, admissions, curriculum or career opportunities?
Phone
+91 90001 43340
Email
info@rchmct.org
Regency College
6-3-600/A/6, Hill Top Colony,
Irram Manzil Colony,
Khairtabad, Hyderabad,
Telangana – 500082