Eligibility Duration No. Of Seats
10+2 (Any Stream) 4 years (8 Semesters) 60

Affiliated to IKG PTU, Jalandhar & Approved by AICTE



Course Rationale

BHMCT is a 4-year undergraduate course designed to meet the current requirements of Hotel Management & Catering Industry. This course provides the hands on experience along with the in depth theoretical and practical knowledge about areas like Food Production, Housekeeping Operations, Accommodation Operations, Food & Beverage Service, Front Office Operations in the Hospitality sector.

An additional French language subjects build the morale of candidate to work in any country. Students have the option of choosing specialisations which promotes enthusiasm in leading the career .




Hotel Managers

·                 Hotel

·                 Tourism

·                 Airline

·                 Railways

·                 Cruise Ship Hotel Management

·                 Guest Houses

·                 Resorts etc.

Front office manager

Executive Chefs

Assistant Managers

Food and Beverage Manager

Restaurant and Food Service Managers

Banquet Managers




Course Contents of BHMCT


Semester I Semester II
BH-101 Food Science & Nutrition- I BH-102 Food Science & Nutrition- II
BH-103 Communication-I BH-104 Communication-II
BH-105 Accounts-I BH-106 Accounts-II
BH-107 Computer-I BH-108 Computer-II
BH-109 Food Production-I BH-110 Food Production-II
BH-111 Food & Beverage Service-I BH-112 Food & Beverage Service-II
BH-113 Housekeeping-I BH-114 Housekeeping-II
BH-115 Front Office-I BH-116 Front Office-II
BH-117 Hotel Engineering-I BH-118 Hotel Engineering-II
Practicals Practicals
BH-121 Food Production-I BH-122 Food Production-II
BH-123 Food & Beverage Service-I BH-124 Food & Beverage Service-II
BH-125 Housekeeping-I BH-126 Housekeeping-II
BH-127 Front Office-I BH-128 Front Office-II
BH-129 Hotel Engineering-I BH-130 Hotel Engineering-II
BH-131 Computer-I BH-132 Computer-II
Semester III Semester IV
BH-201 Applications of Computers BH-202 Food & Beverage Production-IV
BH-203 Food Production Theory-III BH-204 Food & Beverage Service-IV
BH-205 Food & Beverage Service-III BH-206 Accommodation Operation-II
BH-207 Front Office Operations-III BH-208 Front Office-IV
BH-209 Accommodation Operation-I BH-210 Principles of Management
BH-211 Food & Beverage Control BH-212 Foreign Language(French)-I
BH-213 Hotel Accountancy BH-214 Tourism Management
BH-215 Food Safety & Control BH-216 Hygiene & Sanitation
BH-218 Group Discussion & Seminar
Practicals Practicals
BH-217 Applications of Computers BH-220 Food Production –IV ( Cookery & Bakery)
BH-219 Food Production Theory-III BH-222 Food & Beverage Service-IV
BH-221 Food & Beverage Service-III BH-224 Front Office-IV
BH-223 Front Office Operations-III BH-226 Accommodation Operation-II
BH-225 Accommodation Operation-I