About Bachelors (Hons) in Hotel Management & Catering Technology With Minor


Hotel Management & Catering Technology is a multidisciplinary field, which develops and nurtures the students in four specific areas, food production, food, front office management and hospitality service management. Parul University offers a four year Bachelors degree in Hotel Management and Catering Technology which seeks to impart within the students the specific hospitality skillsets coupled with managerial competencies. The program seeks to shape the student’s mannerisms and hospitality etiquettes. As a way of promoting and developing the practical understanding of the students, the faculty is equipped with state of the art facilities such as workshops and training kitchen, training bar, housekeeping lab, amongst others. The students are actively engaged in cooking sessions and service practices under the guidance of expert faculties and academic persons. To ensure the professional competencies of the students, the Faculty of Hotel Management and Catering Technology goes on to conduct various field training and internship opportunities with various renowned brands across the catering industry. This bachelors program endeavours to inculcate management, analytical and technical skills within our students. In addition to this, the faculty provides hands on training which offers students an added exposure to this industry. Beyond the scope of the curriculum, the faculty goes on to shape within students, the relevant interpersonal and professional competencies to enhance their employability.

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National Applicants

International Applicants

Bachelors (Hons) in Hotel Management & Catering Technology With MinorProgram Outcomes


Why Study Bachelors (Hons) in Hotel Management & Catering Technology With Minor

As the tourism industry is growing at an unmatched pace, the scope for hospitality provides the students a pool of lucrative career prospects. With the increasing scope of the tourism industry, several hotels and restaurants are being set up around the globe, the demand for competent hotel managers is also increasing. The field of hospitality is touching new horizons of creativity and diversity at an escalating rate, thus the program seeks to develop and shape students towards this direction.
Hotel Manager

Hotel Manager

An ability to develop hospitable qualities which will allow you to professionally serve the people.

Food & Beverage Manager

An ability to demonstrate leadership, professional ethics, and responsibility to handle customers.

Food & Beverage Manager
Restaurant & Food Service Manager

Restaurant & Food Service Manager

An ability to be adaptable and flexible in dynamic surroundings, along with an ability to deal with associates on various levels.

Chef and Sous Chef

An ability to master and understand the various blends of unique ingredients, and to utilize these for making several meals.

Chef and Sous Chef

Duration: 4 years (Semester System)


affiliation

Affiliation

Constituent College of Parul University

eligibility

Eligibility Criteria

Candidate shall have passed 12th Examination in any stream (Science/ Commerce/Arts) with a minimum of 45% for General category (40% for SC/ST/SEBC Candidates) with English subject from a recognized board.

admission_mode

Mode of Admission

For admissions please visit our portal to register/login yourself and proceed ahead with your admission application.

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Bachelors (Hons) in Hotel Management & Catering Technology With Minor feesFees


Bachelors (Hons) in Hotel Management & Catering Technology With Minor

₹ 67,250/- Annually*

* Tuition Fees may vary depending on the Country/ State in which the candidate has passed their qualifying examination.

Bachelors (Hons) in Hotel Management & Catering Technology With Minor CurriculumCurriculum

Semester 1

Semester 2

Introduction to Front Office(THEORY)

Foundation in Food & Beverage Production -I (THEORY)

Introduction to Front Office(PRACTICAL)

Foundation in Food & Beverage Production -I (PRACTICAL)

Basics of Accommodation Operations (THEORY)

Foundation in Food & BeverageService I(THEORY)

Basics of Accommodation Operations(PRACTICAL)

Foundation in Food & BeverageService I(PRACTICAL)

Minor Subject-1/ Interdisciplinary Course (Select any one)

Minor Subject-2/ Interdisciplinary Course (Select any one)

Retail Management: Introduction to Retail Operations (THEORY)

Retail Management: Finance in Retail Management

Event Management: Concept & Designing of Event (THEORY)

Event Management: Finance in Event Management

Tourism Management: Introduction to Tourism Operations (THEORY)

Tourism Management: Finance in Tourism

Retail Management: Introduction to Retail Operations (PRACTICAL)

University Electives -2 (Multidisciplinary course) (Select any one)

Event Management: Concept & Designing of Event (PRACTICAL)

Indian Culture: Perspective for Tourism

Tourism Management: Introduction to Tourism Operations (PRACTICAL)

Overview and Perspective of values

University Electives -1 (Multidisciplinary course) (Select any one)

Relevance of tourism in Indian culture

First Aid & Life Support

Human values and Ethics

Health Promotion & Fitness

Skill Enhancement Course -2

Basics of Photography

Mathematical Aptitude

Skill Enhancement Course-I

Value Added Course-2

Application of Computers-T HEORY

IPDC including History and Culture of India and IKS - I

Application of Computers - PRACTICAL

Ability Enhancement Course -2 /Modern Indian Language-2 (Select Anyone)

Value Added Course - 1

Basic English -II

Climate change & sustainable environment

Basic Hindi -II

Ability Enhancement Course -1 /Modern Indian Language -1 (Select any one)

Basic Gujarati -II

Basic English - I

 

Basic Hindi - 1

 

Basic Gujarati - 1

 

 

Semester 3

Semester 4

Foundation in Food & Beverage Production II (THEORY)

INDUSTRIAL TRAINING IN  MAJOR SUBJECTS

Foundation in Food & Beverage Production II (PRACTICAL)

 

Foundation in Food & Beverage Service II (THEORY)

 

Foundation in Food & Beverage Service II (PRACTICAL)

 

Front Office Operations (THEORY)

 

Front Office Operations (PRACTICAL)

 

University Electives -3 (Select any one)

 

Cyber Security, Tools, Techniques and Counter Measures

 

Income Tax Return & E-Filing

 

Understanding Gender and Law

 

Skill Enhancement Course -3

 

Artificial Intelligence -AI

 

Value Added Course-3

 

IPDC including History and Culture of India and IKS-2

 

Ability Enhancement Course -3/ Modern European Language-1 (Select any one)

 

Advanced English - I

 

Basic German - I

 

Basic French - I

 

 

Semester 5

Semester 6

Food Production Functions-II (THEORY)

Advanced Food & Beverage Production (THEORY)

Food Production Functions-II (PRACTICAL)

Advanced Food & Beverage Production (PRACTICAL)

Food & Beverage Service Functions-II (THEORY)

Advanced Food & Beverage Service & Control (THEORY)

Food & Beverage Service Functions-II (PRACTICAL)

Advanced Food & Beverage Service & Control (PRACTICAL)

Accommodation Functions In Hotels-II (THEORY)

Accommodation Management (THEORY)

Accommodation Functions In Hotels-II (PRACTICAL)

Accommodation Management (PRACTICAL)

Minor Subject-3/ Interdisciplinary Course (Select any one)

Minor Subject-5/ Interdisciplinary Course (Select any one)

Retail Management: Human Resources Management in Retail sector

Retail Management: Sales & Marketing management in Retail Sector

Event Management: Human Resources Management in Event sector

Event Management: Marketing & Brand Management in Event sector

Tourism Management: Human Resources Management in Tourism Sector

Tourism Management: Marketing & Brand Management in Tourism

Minor Subject-4/ Interdisciplinary Course (Select any one)

Minor Subject-6/ Interdisciplinary Course (Select any one)

Retail Management: Business communication in Retail Sector (THEORY)

Retail Management: Basics of Management in Retail Sector

Event Management: Business communication in Events (THEORY)

Event Management: Basics of Management in Events

Tourism Management: Business communication in Tourism (THEORY)

Event Management: Basics of Management in Tourism

Retail Management: Business communication in Retail Sector (PRACTICAL)

Ability Enhancement Course -5

Event Management: Business communication in Events (PRACTICAL)

Professional Ethics & Communication

Tourism Management: Business communication in Tourism (PRACTICAL)

Value Added Course-4/ Physical Education (Select anyone)

Skill Enhancement Course -4

Positive Mental Health

Leadership & Personality Development

Physical Education: Yoga

Skill Enhancement Course - 5(Select anyone)

Physical Education: Sports

Digital Literacy

Physical Education: NCC

Finance for everyone

 

Ability Enhancement Course -4 / Modern European Language-2 (Select any one)

 

Advanced English – II

 

Advanced English – II

 

Basic French - II

 

 

Semester 7

Semester 8

Food & Beverage Controls in Hotels

On Job Training (OJT) - in Major Specific (for Honours Degree)

Professional elective I (THEORY) (Select Anyone)

OR

Management of Food Production in Hotels (THEORY)

Research Tools

Management Food & Beverage Service in Hotels (THEORY)

Data Analysis

Management of Rooms Division in Hotels (THEORY)

Literature Review

Professional elective I (PRACTICAL) (Select Anyone)

Research Project in Major Specific course (For Honours with Research degree) Research Project in hospitality

Management of Food Production in Hotels (PRACTICAL)

 

Management Food & Beverage Service in Hotels (PRACTICAL)

 

Management of Rooms Division in Hotels (PRACTICAL)

 

Minor Subject-7/ Interdisciplinary Course (Select any one)

 

Retail Management: Business Laws in Retail Sector

 

Event Management: Business laws in Events

 

Tourism Management: Business Law in Tourism & Travel

 

Minor Subject-8/ Interdisciplinary Course (Select any one)

 

Retail Management: Retail Management Perspectives (THEORY)

 

Event Management: Event Management Planning (THEORY)

 

Tourism Management: Tourism Policies & Planning (THEORY)

 

Retail Management: Retail Management Perspectives (PRACTICAL)

 

Event Management: Event Management Planning (PRACTICAL)

 

Tourism Management: Tourism
Policies & Planning (PRACTICAL)

 

 

Bachelors (Hons) in Hotel Management & Catering Technology With Minor Curriculum Culinary Excellence


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Practical Training

The faculty of hotel management and catering technology focuses in the development of the students’ practical abilities, thus several laboratory and workstations

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Training Kitchen

A specifically designated teaching and training kitchen allows students to work and navigate the various elements within the kitchen. The students are taught to prepare specific dishes and

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Computer Lab

The computer lab provides students hands-on experience in various software with high-speed internet access. Students get aware of the basics of computer which plays an important role in

https://paruluniversity.ac.in./Bakery and Confectionery

Bakery and Confectionery

https://paruluniversity.ac.in./Front Office Lab

Front Office Lab

https://paruluniversity.ac.in./Housekeeping Lab

Housekeeping Lab

https://paruluniversity.ac.in./Training Bar

Training Bar

https://paruluniversity.ac.in./Training Guest Room

Training Guest Room

https://paruluniversity.ac.in./Training Restaurant

Training Restaurant

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