Courses Offered

Bachelor of Hotel Management and Catering Technology 

Duration: 3 years.

Eligibility: Pass in 10+2 or Intermediate

YEAR	SEMESTER	THEORY	PRACTICALS
First	I	Fundamentals of Food Production –I Introduction to Food & Beverage Rooms Division Operations-I Communicative English Hygiene, Sanitation & HACCP	Basic Training Kitchen Lab I Food & Beverage Service Lab I Accommodation Operations Lab I Front Office Lab I Communicative Skills
First	II	Fundamentals of Food Production – II Fundamentals in Food & Beverage Operations Rooms Division Operations II Hotel French Environmental Studies	Basic Training Kitchen Lab II Food & Beverage Operations Lab II Accommodation Operations Lab II Front Office Lab II Personality Development & Soft Skills
Second	III	Indian Regional Cuisine Beverages Service Linen & Laundry Operations Front Office Operations Elective I – Discipline Specific F&B Management	Quantity Training Kitchen Lab Beverages Service Lab Laundry Operations Lab Front Office Operations Lab
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 Accounting & Financial Management	Advanced Training Kitchen Advanced Food & Beverage Service 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