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 |