• The ICFAI University,  Jaipur

BHMCT Program

BHMCT Program


The Bachelor in Hotel Management and Catering Technology (BHMCT) program is a 4 year campus based program offered with a view to impart in-depth knowledge and broad understanding of Hotel Management and Catering Technology. This is a program adapted to all dimensions of Hotel and Catering Management: Food and Beverages, House Keeping, Front Office, Facility Planning. Training covers all the fundamentals while including new management approaches.

Duration: Four Years

Eligibility
Students securing 50% aggregate in Class XII or its equivalent in any discipline.
Final year 10+2 students are also eligible to apply.

Program Structure
The BHMCT Program is divided into 8 Semesters spread over 4 years. The programs cover 41 core courses. In addition, students will also undertake 3 summer internship programs, one at the end of first year, second at the end of second year, third at the end of third year along with a major internship program across the eighth semester. The University follows the Credit based semester system of teaching-learning and evaluation.

YEAR FIRST SEMESTER SECOND SEMESTER
I

 Foundation Course in Food Production-1  Foundation Course in Food Production- II
 Foundation Course in Food and  Beverages-1  Foundation Course in Food and  Beverages-II
 Foundation Course in Front Office  Front office Operations-I
 Foundation Course in House Keeping  House Keeping Operations-I
 English Language Skills-1  Food Science and Nutrition
 Introduction to Computers  English Language Skills-II
Summer Internship - I
YEAR THIRD SEMESTER FOURTH SEMESTER
II  Food Production Operations-I  Food Production Operations-II
  Food & Beverages Operations-I   Food & Beverages Operations-II
 Front Office Operations-II  Front Office Management
 House Keeping Operations-II  House Keeping Management
 Hotel Information System  Financial Accounting-I
 Food and Beverages Control & Management  Principles of Management
Summer Internship - II
YEAR FIFTH SEMESTER SIXTH SEMESTER
III  Advance Food Production-I   Advance Food Production-II
 Advance Food & Beverage Services-I  Advanced Food & Beverages Services-II
 Food Safety  Hospitality Law
 Financial Accounting-II  Human Resource Management
 Facility Planning-I  Facility Planning-II
 Marketing Management-I  Marketing Management-II
Summer Internship - III
YEAR SEVEN SEMESTER EIGHT SEMESTER
IV  Business Economics Internship
 Research Methodology
 Business Environment
 Introduction to Tourism
 Business Communication

NOTE: List of electives would be provided in Student Handbook The program structure is subject to periodic review