Courses Offered

Bachelor of Hotel Management and Catering Technology 

Duration: 3 years.

Eligibility: Intermediate 

YEAR	SEMESTER	THEORY	PRACTICAL
First	I	Fundamentals of Food Production –I Introduction to Food & Beverage Accommodation Operations –I Introduction to Front Office Hotel French – I Communicative English –I Hygiene, Sanitation & HACCP	Basic Training Kitchen Lab-I Food & Beverage Service Lab –I Accommodation Operations Lab –I Front Office Lab – I Basic Computer Applications
First	II	Fundamentals of Food Production -II Fundamentals in Food & Beverage Operations Accommodation Operations-II Basic front Office Procedures HOTEL FRENCH – II Communicative English –II Environmental Studies	Basic Training Kitchen Lab-II Food & Beverage Operations Lab -II Accommodation Operations Lab –II Front Office Lab – II
Second	III	Indian Regional Cuisine Beverages Service Linen & Laundry Operations Front Office Operations ELECTIVE – I (Discipline Specific Elective) F&B Management Principles & Practices of Mgt.	Quantity Training Kitchen Beverages Service Laundry Operations Front Office Operations
Second	IV	Industrial Training
Third	V	Advanced Food Production Advanced Food & Beverage Service Interior Design & Flower Arrangements Front Office Accounting Management ELECTIVE –II (Intra Discipline) Hotel A/c & Financial Mgt. Introduction to Research in Hospitality & Tourism	Advanced Training Kitchen Advanced Food & Beverage Services Lab Interior Design & Flower Arrangements Lab Front Office Accounting Management
Third	VI	Larder & Kitchen Management Food & Beverage Service Management Accommodation Operations Management Front Office Management ELECTIVE –III (Open Elective) Hotel Facility Planning.	Larder Kitchen Lab Banqueting & Cold Buffet Lab Project Report