PROGRAM STUCTURE FOR
BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY
(BHMCT)
Course Course Credit SUBJECT Contact Hours
FIRST SEMESTER
No Code T P Name of the Subject with Details L T P
U101 HM1BHTI 3 Basics of Hospitality & Tourism Sectors – (T) 2 1
U102 HM1GGSI 3 Gateway to Gastronomy Studies- (T) 2 1
U103 HM1GGSII 4 Gateway to Gastronomy Studies – (P) 8
U104 HM1FFBI 3 Fundamentals of Food & Beverage Services - (T) 2 1
U105 HM1FFBII 2 Fundamentals of Food & Beverage Services – (P) 4
U106 HM1FFOI 3 Foundations of Front Office Operations – (T) 2 1
U107 HM1FFOII 2 Foundations of Front Office Operations – (P) 4
U108 HM1IHDI 3 Introduction to Housekeeping Division – (T) 2 1
U109 HM1IHDII 2 Introduction to Housekeeping Division – (P) 4
U110 HM1THSI 3 Technology in Hospitality Sector – (T) 2 1
U111 HM1THSII 2 Technology in Hospitality Sector – (P) 4
18 12 12 6 24
TOTAL: 30 Cr 42 Hr
Course Course Credit SUBJECT Contact Hours
SECOND SEMESTER
No Code T P Name of the Subject with Details L T P
U112 HM2CCPI 3 Common Culinary Practices – (T) 2 1
U113 HM2CCPII 4 Common Culinary Practices – (P) 8
U114 HM2FBOI 3 Food & Beverage Service Operations – (T) 2 1
U115 HM2FBOII 2 Food & Beverage Service Operations – (P) 4
U116 HM2OFOI 3 Operations in Front Office Division – (T) 2 1
U117 HM2OFOII 2 Operations in Front Office Division – (P) 4
U118 HM2HKOI 3 Housekeeping Operations – (T) 2 1
U119 HM2HKOII 2 Housekeeping Operations – (P) 4
U120 HM2CSHI 3 Communication Skills for Hospitality Sector – (T) 2 1
U121 HM2CSHII 2 Communication Skills for Hospitality Sector – (P) 4
U122 HM2F&NI 3 Food & Nutrition – Theory 2 1
18 12 12 6 24
TOTAL: 30 Cr 42 Hr
Course Course Credit SUBJECT Contact Hours
THIRD SEMESTER
No Code T P Name of the Subject with Details L T P
U201 HM3QFPI 3 Quantity Food Production Techniques – (T) 2 1
U202 HM3QFPII 4 Quantity Food Production Techniques – (P) 8
U203 HM3WBBI 3 Wine & Brewed Beverages – (T) 2 1
U204 HM3WBBII 2 Wine & Brewed Beverages – (P) 4
U205 HM3MGRI 3 Management of Guest Relations – (T) 2 1
U206 HM3MGRII 2 Management of Guest Relations - (P) 4
U207 HM3LHKI 3 Laundry Operations in Housekeeping – (T) 2 1
U208 HM3LHKII 2 Laundry Operations in Housekeeping - (P) 4
U209 HM3AFHI 3 Accounting & Finance for Hospitality Sector – (T) 2 1
U210 HM3MGCI 3 Management Concepts – (T) 2 1
18 10 12 6 20
TOTAL: 28 Cr 38 Hr
Course Course Credit SUBJECT Contact Hours
FOURTH SEMESTER
No Code T P Name of the Subject with Details L T P
U211 HM4ICDI 3 Indian Culinary Delights – (T) 2 1
U212 HM4ICDII 4 Indian Culinary Delights – (P) 8
U213 HM4DBTI 3 Distilled Beverages with Tobacco – (T) 2 1
U214 HM4DBTII 2 Distilled Beverages with Tobacco – (P) 4
U215 HM4FOGI 3 Front Office Guest Services – (T) 2 1
U216 HM4FOGII 2 Front Office Guest Services – (P) 4
U217 HM4HKSI 3 Housekeeping Services – (T) 2 1
U218 HM4HKSII 2 Housekeeping Services – (P) 4
U219 HM4POMI 3 Principles of Marketing – (T) 2 1
U220 HM4UHVI 3 Universal Human Values – (T) 2 1
18 10 12 6 20
28 Cr TOTAL: 38 Hr
Course Course Credit SUBJECT Contact Hours
FIFTH SEMESTER
No Code T P Name of the Subject with Details L T P
U301 HM5ITRII 22 22 weeks Industrial Training Report - (P) 48
Examination Scheme:
Sl. No. Evaluation Scheme Marks Credit
a. Log Book 25
b. Appraisal 25
22
c. Report Writing 25
d. Presentation 25
Total 100 22
Note: Students who do not complete 22 weeks of industrial training in Vth (5th) semester will not be allowed to
undergo industrial training during the VIII (8th) semester.
Course Course Credit SUBJECT Contact Hours
SIXTH SEMESTER
No Code T P Name of the Subject with Details L T P
U302 HM6OHRI 3 OB & Human Resource Management- (T) 2 1
U303 HM6HEMI 3 Hotel Engineering & Maintenance - (T) 2 1
U304 HM7SSHI 3 Safety and Security in Hospitality & Tourism – (T) 2 1
Specialization Papers
(Choose any 1 group from the below mentioned two groups)
Group 1 (Food & Beverage Management)
U305 HM6LBCI 3 Larder, Bakery & International Cuisines - (T) 2 1
U306 HM6LBCII 4 Larder, Bakery & International Cuisines –(P) 8
U307 HM6MFBI 3 Management of F&B Finance, Budgeting & Control - (T) 2 1
U308 HM6MFBII 2 Management of F&B Finance, Budgeting & Control – (P) 4
Group 2 (Rooms Division Management)
U309 HM6FOMI 3 Front Office Management – (T) 2 1
U310 HM6FOMII 2 Front Office Management – (P) 4
U311 HM6HKMI 3 Art of Housekeeping Management - (T) 2 1
U312 HM6HKMII 2 Art of Housekeeping Management - (P) 4
Elective Paper I
(Choose any 1 Subject from the list of subjects below)
U313 HM6EPMI 3 Event Planning and Management- (T) 2 1
U314 HM6SCMI 3 Supply Chain Management- (T) 2 1
U315 HM6CRMI 3 Customer Relationship Management- (T) 2 1
Mandatory Research Project
U316 HM6DPRII 2 Dissertation Paper on Hospitality & Tourism – (P) 4
18 8/6 12 6 16/12
26/24 Cr TOTAL: 34/30 Hr
Course Course Credit SUBJECT Contact Hours
SEVENTH SEMESTER
No Code T P Name of the Subject with Details L T P
U401 HM7LHSI 3 Legal Aspects in Hospitality Sector – (T) 2 1
U402 HM7EVSI 3 Environmental Science - (T) 2 1
U403 HM7ENTI 3 Entrepreneurship in Hospitality Industry – (T) 2 1
Specialization Papers
(Choose any 1 group from the below mentioned two groups)
Group 1 (Food & Beverage Management)
U404 HM7FPMI 3 Advanced Food Production Management - (T) 2 1
U405 HM7FPMII 4 Advanced Food Production Management -(P) 8
U406 HM7FBMI 3 Advance Food & Beverage Management - (T) 2 1
U407 HM7FBMII 2 Advance Food & Beverage Management - (P) 4
Group 2 (Rooms Division Management)
U408 HM7FOMI 3 Advanced Front Office Management - (T) 2 1
U409 HM7FOMII 2 Advanced Front Office Management - (P) 4
U410 HM7HKMI 3 Advanced Housekeeping Management - (T) 2 1
U411 HM7HKMII 2 Advanced Housekeeping Management – (P) 4
Elective Paper II
(Choose any 1 Subject from the list of subjects below)
U412 HM7MAHI 3 Management of Allied Hospitality Services - (T) 2 1
U413 HM7THNI 3 Therapeutic Nutrition - (T) 2 1
U414 HM7HECI 3 Hotel Economics - (T) 2 1
Mandatory Practical Paper
U415 HM7SSDII 2 Soft Skills Development – (P) 4
18 8/6 12 6 16/12
26/24 Cr TOTAL: 34/30 Hr
Course Course Credit SUBJECT Contact Hours
EIGHTH SEMESTER
No Code T P Name of the Subject with Details L T P
U416 HM8OJTII 22 22 Weeks On the Job Training - (P) 48
Examination Scheme:
Sl. No. Evaluation Scheme Marks Credit
a. Log Book 25
b. Appraisal 25
22
c. Report Writing 25
d. Presentation 25
Total 100 22
Note: Students who do not complete 22 weeks of industrial training after Vth (5 th) Semester will not be allowed to
undergo On the Job training during the VIII (8th) semester.
