About Bachelors in Hotel Management & Catering Technology (BHMCT)


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 in Hotel Management & Catering Technology (BHMCT)Program Outcomes


Why Study Bachelors in Hotel Management & Catering Technology (BHMCT)

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.

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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 in Hotel Management & Catering Technology (BHMCT) feesFees


Bachelors in Hotel Management & Catering Technology (BHMCT)

₹ 67,250/- Annually*

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

Bachelors in Hotel Management & Catering Technology (BHMCT) 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)

Introduction to Accommodation Operations (THEORY)

Foundation in Food & Beverage Service I(THEORY)

Introduction to Accommodation Operations (PRACTICAL)

Foundation in Food & Beverage Service I (PRACTICAL)

Hotel Accounts

Financial Management

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

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

First Aid & Life Support

Indian Culture: Perspective for Tourism

Health Promotion & Fitness

Overview and Perspective of values

Basics of Photography

Relevance of tourism in Indian culture

Skill Enhancement Course-I

Human values and Ethics

(Application of Computers) THEORY

Skill Enhancement Course -2

(Application of Computers) PRACTICAL

Mathematical Aptitude

Value Added Course-1

Value Added Course-2

Climate change & sustainable environment

IPDC including History and Culture of India and IKS-I

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

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

Basic English-I

Basic English-II

Basic Hindi-1

Basic Hindi-II

Basic Gujarathi-1

Basic Gujarati-II

 

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 Functions In Hotels-III (THEORY)

Accommodation Functions In Hotels-II (PRACTICAL)

Accommodation Management (THEORY)

Human Resources Management In Hotels

Accommodation Management (PRACTICAL)

Business communication in Hotel Industry (THEORY)

Sales & Marketing management

Business communication in Hotel Industry (PRACTICAL)

Basics of Management

Skill Enhancement Course -4

Ability Enhancement Course -5

Leadership & Personality Development

Professional Ethics & Communication

Skill Enhancement Course - 5(Select anyone)

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

Digital Literacy

Positive Mental Health

Finance for everyone

Physical Education: Yoga

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

Physical Education: Sports

Advanced English – II

Physical Education: NCC

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)

Business Laws

OR

Application of Food science & nutrition

Research Tools- (Theory)

Major Discipline Course) Professional elective I (THEORY)- Select Any one

Data Analysis- (Theory)

Management of Food Production in Hotels (THEORY)

Literature Review – (Theory)

Management Food & Beverage Service in Hotels (THEORY)

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

Management of Rooms Division in Hotels (THEORY)

 

Professional elective I (PRACTICAL) (Select Anyone)

 

Management of Food Production in Hotels (PRACTICAL)

 

Management Food & Beverage Service in Hotels (PRACTICAL)

 

Management of Rooms Division in Hotels (PRACTICAL)

 

Major Discipline Course) Professional elective II (PRACTICAL) Select Any one

 

Food commodities & safety

 

Research Project (Hotel Industry)

 

 

Bachelors in Hotel Management & Catering Technology (BHMCT) 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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