Key Curriculum

BACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY (BHMCT)

Semester I

1. HM 101 Foundation Course in Food Production & Patisserie – I
2. HM-102 Foundation Course in Food & Beverage Service – I
3. HM-103 Foundation Course in Front Office Operations– I
4. HM-104 Foundation Course in Accommodation Operations– I
5. HM-105 Business Communication
6. HM-106 Introduction to Hospitality Management Concepts

PRACTICAL
7. HM-151 Food Production & Patisserie – I
8. HM-152 Food & Beverage Service – I
9. HM-153 Front Office Operations– I
10. HM-154 Hotel Housekeeping – I
11. GP-101 General Proficiency

Semester II
1. HM-201 Food Production & Patisserie – II
2. HM-202 Food & Beverage Service – II
3. HM-203 Front Office Operations– II
4. HM-204 Accommodation Operations– II
5. HM-205 Computer Applications
6. HM-206 Introduction to Hospitality French

PRACTICAL
7. HM-251 Food Production & Patisserie – II
8. HM-252 Food & Beverage Service – II
9. HM-253 Front Office Operations– II
10. HM-254 Hotel Housekeeping – II
11. HM-255 Computer Applications
12. GP-201 General Proficiency

Semester III
1. NBHM-301 Food Production
2. NBHM-302 Food & Beverage Services- III
3. NBHM-303 Front Office Operations-III
4. NBHM-304 Hotel Housekeeping-III
5. NBHM-305 Food Science
6. NBHM-306 Applied Accounting
PRACTICAL
7. NBHM-351 Food Production-III
8. NBHM-352 Food & beverage Services- III
9. NBHM-353 Front Office Operations-III
10. NBHM-354 Hotel Housekeeping-III
11. GP-301 General Proficiency

Semester IV
1. NBHM-401 Bakery & Confectionery
2. NBHM-402 Food & beverage Services-IV
3. NBHM-403 Front Office Operations-IV
5. NBHM-405 Hotel Engineering
6. NBHM-406 Hotel Laws

PRACTICAL
7 NBHM-451 Bakery & Confectionery
8 NBHM-452 Food & beverage Services-IV
9 NBHM-453 Front Office Operations-IV
10 NBHM-454 Hotel Housekeeping-IV
11 GP-401 General Proficiency
Semester V
1. NBHM-501 Food Production & Patisserie -V
2. NBHM-502 Food & beverage Services-V
3. NBHM-503 Front Office Operations-V
4. NBHM-504 Hotel Housekeeping-V
5. NBHM-505 F & B Management
6. NBHM-506 Hotel Facility Planning

PRACTICAL
7. Food Production & Patisserie -V
8 NBHM-552 Food & beverage Services-V
9. NBHM-553 Front Office Operations-V
10. NBHM-554 Hotel Housekeeping-V
11. GP-501 General Proficiency


Semester VI
1. NBHM-601 Indian Heritage
2. NBHM-602 Tourism & Hotel Economics
3. NBHM-603 Research Methodology
4. NBHM-604 Financial Management
5. NBHM-605 Environment Management
6. NBHM-606 Human resource Management

PRACTICAL
7. NBHM-651 Indian Heritage Viva
8. GP-601 General Proficiency


Semester VII
1. NBHM-701 Advanced Food Production
2. NBHM-702 Advanced Food & Beverage Services
3. NBHM-703 Management Information System
4. NBHM-704 Advanced Hotel Housekeeping
5. NBHM-705 Hospitality Marketing Management

PRACTICAL
6. NBHM-751 Advanced Food Production
7. NBHM-752 Advanced Food & Beverage Services
8. NBHM-753 Management Information System
9. NBHM-754 Advanced Hotel Housekeeping
10. NBHM-755 Project Work
11. GP-601 General Proficiency


Semester VIII

Industrial Training
NBHM 851 – Internal Viva Voce
NBHM 852 - External Viva Voce



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