BHM & CT

3 Years Bachelors In Hotel Management And Catering Technology

Eligibility : 10+2 / Intermediate / Equivalent.

Course Curriculum: 1st Year

S.No Theory Practicals
1 Fundamentals of Food Production Basic Training Kitchen
2 Food and Beverage Service - I Food & Beverage Service -I
3 Accommodation Operations - I Accommodation Operations - I
4 Front Office - I Front Office - I
5 French Basic Computer Applications
6 Communicative English *
7 Hygiene, Sanitation & Safety
8 Environmental Studies
9 Basic Computer Applications

Course Curriculum: 2nd Year - 1st Semester

S.No Theory Practicals
1 Indian Regional Cuisine Quantity Training Kitchen
2 Food and Beverage Service - II Food & Beverage Service -II
3 Accommodation Operations - II Accommodation Operations - II
4 Front Office - II Front Office - II
5 Hotel Accounts
6 Principles of Management
7 Hotel Law
8 Hotel Engineering & Maintenance

Course Curriculum: 2nd Year - 2nd Semester

Industrial Exposure Training 20 weeks

Course Curriculum: 3rd Year 1st Semester

S. No Theory Practicals
1 Advanced food Production Advanced Training Kitchen - I
2 Food and Beverage Service - III Food & Beverage Service -III
3 Accommodation Operations - III
4 Front Office - III Front Office - III
5 Financial Analysis
6 Sales & Marketing
7 Human Resource Management
8 Economics & Tourism

Course Curriculum: 3rd Year 2nd Semester

S.No Theory Practicals
1 Larder & Kitchen Management Advanced training Kitchen - II
2 Food and Beverage Service - IV Food & Beverage Service -IV
3 IT In Hotel Industry Project Report
4 Hotel Facility Planning IT in Hotel Industry
5 Food & Beverage Management- I

Bachelor in Hotel Management & Catering Technology

3 Years Bachelor in Hotel Management & Catering Technology
(Affiliated to Osmania University)

We create positive learning environment for the students to excel in academics. We pride ourselves in proving latest well

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Craft Course in Food Production

1 ½ Year Craft Certificate Course In Food Production( Recognised By S.B.T.E.T).

To help fulfil the growing demand for educated and trained Chefs and other food preparation personnel at local, regional and national level. Certificate courses combine the theory, practical and industrial experience to prepare the students for entry level positions in the diverse and challenging food service industry.

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