RIHMCT College

BACHELOR DEGREE IN HOTEL MANAGEMENT AND CATERING TECHNOLOGY (BHMCT)

The hospitality industry is one of fast growing industry globally today. The 4 – year degree programme in hotel management and catering technology is designed to meet the varied man power needs of the different hotel and catering industry. The programme will provide in all round training in hotel management and catering technology, practical learning with class room lectures, so as to prepare the students to face the challenges of the hospitality industry. The objective of the four years degree programme is to provide theoretical knowledge along with practical skill and motivation to build a career in the hospitality industry.

COURSE DURATION : The degree programme shall be completed in four years consisting of 8 semesters (including industrial exposure training).

ELIGIBILITY FOR ADMISSION : Any student who have passed in 10+2 examination, Higher Secondary Examination, Vocational Higher Secondary Examination, Government of Kerala or Examination recognisedequivalent thereto, obtained at least 45% marks (40% in the case of candidate belogning to reserved category) in the qualifying examination.

COURSE SUMMARY

 

SEMESTER 1(Theory ) SEMESTER 4(practical)
Foundation Course in Food Production-I Food Production Practice -IV
Foundation Course in Food & Beverage Service-I Bakery & Confectionery Practice -II
Foundation Course in Accommodation Operations Food & Beverage Service Practice-IV
Foundation Course in Front Office Operations Accommodation Operations Practice -IV
Application of Computers Front Office Operations Practice -IV
Communication SEMESTER 5(Theory )
SEMESTER 1(practical) Food Production Operations-III
Food Production Practice –I Food & Beverage Service Operations-III
Food & Beverage Service Practice-I Accommodation Operations Management-I
Accommodation Operations Practice –Ia Front Office Management-I
Front Office Operation Practice –I Food Safety Management Systems
Computer Application Lab Human Resource Management
SEMESTER 2(Theory ) SEMESTER 5(practical)
Foundation Course in Food Production-II Food Production Practice -V
Foundation Course in Food & Beverage Service-II Bakery & Confectionery Practice -V
Accommodation Operations-I Food & Beverage Service Practice-V
Front Office Operations-I Accommodation Operations Management Practice-I
Food Science & Nutrition Front Office Management Practice -I
Business Communication SEMESTER 6(Theory )
SEMESTER 2(practical) Food Production Operations-IV
Food Production Practice –II Food & Beverage Service Operations-IV
Food & Beverage Service Practice-II Accommodation Operations Management-II
Accommodation Operations Practice –II Front Office Management-II
Front Office Operation Practice –II Research: Design & Methodology
SEMESTER 3(Theory ) Environment Sustainability
Food Production Operations-I SEMESTER 6(practical)
Food & Beverage Service Operations-I Food Production Practice -VI
Accommodation Operations-II Food & Beverage Service Practice-VI
Front Office Operations-II Accommodation Operations Management Practice- II
Hotel Accounting Front Office Management Practice-II
Food & Beverage Management and Control Personality Development
SEMESTER 3(practical) SEMESTER 7(Theory )
Food Production Practice –III Business Law & Corporate Governance
Bakery & Confectionery Practice -I Disaster Management
Food & Beverage Service Practice-III Entrepreneurship Development
Accommodation Operations Practice -III Professional Elective
Front Office Operations Practice -III Open Elective
SEMESTER 4(Theory )
Food Production Operations-II SEMESTER 7(practical)
Food & Beverage Service Operations- II Professional Elective Project
Accommodation Operations-III Open ElectiveProject (Seminar)
Front Office Operations-III SEMESTER 8
Principles of Management & Organizational Behaviour Industrial Exposure Training
Food & Beverage Management and Control-II