BACHELORS DEGREE IN HOTEL MANAGEMENT
& CATERING TECHNOLOGY
STRUCTURE AND EXAMINATION
PATTERN OF BHMCT COURSE.
FIRST YEAR OF BHMCT
SEMESTER I
COURSE NO |
SUBJECT |
PERIODS |
MARKS |
||||
TH |
PR |
TH |
PR |
INT |
TOTAL |
||
101 |
Basic
Indian Food Production |
2 |
8 |
40 |
40 |
20 |
100 |
102 |
F
& B Service – I |
2 |
4 |
40 |
40 |
20 |
100 |
103 |
Basic
Housekeeping |
2 |
2 |
40 |
40 |
20 |
100 |
104 |
Communication
Skills |
2 |
4 |
80 |
-- |
20 |
100 |
105 |
Catering
Science – I |
3 |
2 |
80 |
-- |
20 |
100 |
106 |
Basic
Principals of Accountancy |
5 |
-- |
80 |
-- |
20 |
100 |
|
TOTAL |
16 |
20 |
360 |
120 |
120 |
600 |
|
CREDITS |
16 |
10 |
|
|
|
|
SEMESTER II
COURSE NO |
SUBJECT |
PERIODS |
MARKS |
||||
TH |
PR |
TH |
PR |
INT |
TOTAL |
||
201 |
Basic
Continental Food Production |
2 |
8 |
40 |
40 |
20 |
100 |
202 |
F
& B Service – II |
2 |
4 |
40 |
40 |
20 |
100 |
203 |
Front
Office Operations – I |
2 |
2 |
40 |
40 |
20 |
100 |
204 |
Catering
Science – II |
3 |
2 |
80 |
-- |
20 |
100 |
205 |
French |
2 |
4 |
80 |
-- |
20 |
100 |
206 |
Principles
of Management |
5 |
-- |
80 |
-- |
20 |
100 |
|
TOTAL |
16 |
20 |
360 |
120 |
120 |
600 |
|
CREDITS |
16 |
10 |
|
|
|
|
SEMESTER III
COURSE NO |
SUBJECT |
PERIODS |
MARKS |
||||
TH |
PR |
TH |
PR |
INT |
TOTAL |
||
301 |
Quantity
Food Production |
2 |
8 |
40 |
40 |
20 |
100 |
302 |
F
& B Operations – I |
2 |
4 |
40 |
40 |
20 |
100 |
303 |
Hotel
Housekeeping |
2 |
2 |
40 |
40 |
20 |
100 |
304 |
Marketing
of Service |
6 |
-- |
80 |
-- |
20 |
100 |
305 |
Personality
Development & Group Discussion |
2 |
4 |
40 |
40 |
20 |
100 |
306 |
Hotel
Engineering & Services |
2 |
2 |
80 |
-- |
20 |
100 |
|
TOTAL |
16 |
20 |
320 |
160 |
120 |
600 |
|
CREDITS |
16 |
10 |
|
|
|
|
SEMESTER IV
COURSE NO |
SUBJECT |
PERIODS |
MARKS |
||||
TH |
PR |
TH |
PR |
INT |
TOTAL |
||
401 |
Bakery
and Confectionery |
2 |
8 |
40 |
40 |
20 |
100 |
402 |
F
& B Operations – II |
2 |
4 |
40 |
40 |
20 |
100 |
403 |
Front
Office Operations – II |
2 |
2 |
40 |
40 |
20 |
100 |
404 |
Catering
Science – III |
3 |
2 |
80 |
-- |
20 |
100 |
405 |
F
& B Inventory Control |
2 |
4 |
80 |
-- |
20 |
100 |
406 |
Field
Work Orientation |
1 |
4 |
40 |
40 |
20 |
100 |
|
TOTAL |
12 |
24 |
320 |
160 |
120 |
600 |
|
CREDITS |
12 |
12 |
|
|
|
|
SEMESTER V
COURSE NO |
SUBJECT |
PERIODS |
MARKS |
||||
TH |
PR |
TH |
PR |
INT |
TOTAL |
||
501 |
Specialized
Food Production |
2 |
8 |
40 |
40 |
20 |
100 |
502 |
F
& B Service |
2 |
4 |
40 |
40 |
20 |
100 |
503 |
Accommodation
Operation |
4 |
4 |
40 |
40 |
20 |
100 |
504 |
F
& B Management – I |
2 |
4 |
80 |
-- |
20 |
100 |
505 |
Financial
Management |
3 |
-- |
80 |
-- |
20 |
100 |
506 |
Business
Law – I (Contract-shop & Est-FRERA) |
3 |
-- |
80 |
-- |
20 |
100 |
|
TOTAL |
16 |
20 |
360 |
120 |
120 |
600 |
|
CREDITS |
16 |
10 |
|
|
|
|
SEMESTER VI
COURSE NO |
SUBJECT |
PERIODS |
MARKS |
||||
TH |
PR |
TH |
PR |
INT |
TOTAL |
||
601 |
Specialized
Indian Food Production |
2 |
8 |
40 |
40 |
20 |
100 |
602 |
Business
Law – II (Mercantile, CP) |
3 |
-- |
80 |
-- |
20 |
100 |
603 |
F
& B Management – II |
2 |
4 |
80 |
-- |
20 |
100 |
604 |
Managerial
Economics |
3 |
-- |
80 |
-- |
20 |
100 |
605 |
Personnel
Management |
3 |
-- |
80 |
-- |
20 |
100 |
606 |
Elective Subject a) Personnel Management b) Marketing Management c) Financial Management
& Material Management d) Total Quality
Management |
3 |
8 |
80 |
-- |
20 |
100 |
|
TOTAL |
16 |
20 |
440 |
40 |
120 |
600 |
|
CREDITS |
16 |
10 |
|
|
|
|
SEMESTER VII
COURSE NO |
SUBJECT |
PERIODS |
MARKS |
||||
TH |
PR |
Ext. |
Ext. / Int. |
INT |
TOTAL |
||
701 |
Industrial
Training 16 Weeks x 6 days x 8 Hrs. = 768 Hrs. |
-- |
-- |
150 |
-- |
100 |
250 |
702 |
Project Report |
-- |
-- |
150 |
-- |
100 |
250 |
703 |
Computer
Application 4 Weeks x 6 Days x 8 Hrs. = 192 Hrs. |
-- |
-- |
-- |
-- |
-- |
-- |
|
TOTAL |
-- |
-- |
300 |
-- |
200 |
500 |
Industrial
Training & Project Report:
-
Viva based on report submitted by the
candidates (External + Internal + TPO)
-
External examiner to be appointed by
the University.
SEMESTER VIII
COURSE NO |
SUBJECT |
PERIODS |
MARKS |
||||
TH |
PR |
TH |
PR |
INT |
TOTAL |
||
801 |
Advanced
Food Production |
2 |
8 |
40 |
40 |
20 |
100 |
802 |
Catering
Equipment Management |
2 |
2 |
80 |
-- |
20 |
100 |
803 |
Planning
& Designing Hotel Operational Area |
2 |
2 |
80 |
-- |
20 |
100 |
804 |
Advertising
& Public Relation |
2 |
2 |
80 |
-- |
20 |
100 |
805 |
Travel
& Tourism |
3 |
-- |
80 |
-- |
20 |
100 |
806 |
Elective
– II a) Personnel Management b) Marketing Management c) Financial Management
& Material Management d) Total Quality
Management |
3 |
8 |
80 |
-- |
20 |
100 |
|
TOTAL |
14 |
22 |
440 |
40 |
120 |
600 |
|
CREDITS |
14 |
11 |
|
|
|
|