Bachelors of Hotel Management and Catering Technology

Mode of teaching for first Year BHM & CT
Theory
Basics of Food-Productions
Food and Beverage Services-1
To Accommodate Operation-1
Front-Office-1
French
Communication English
Environmental Study
Hygiene & Sanitations
Fundamental of Computer Application

Practicals
Quantity Training Kitchen
Food and Beverage Service-2
Accommodation Operations-2
Front Office-2

Paractical experience in the leading hotel & food services outlet in the nation - twenty week.

Mode of teaching for second year.
Theory:
Advanced Food Productions
Food and Beverage Service-3
Accommodation Operation-3
Front Office - 3
Financial Management and Analyzing it
Economics and Tourism
HRM
Sales & Marketing

Practicals
Latest Training Kitchen -1
Food and Beverage Service-3
Accommodation Operations-3
Front Office-3


Mode of teaching for 3rdYear second Sem.
Theories
Food store and Kitchen Administration
Food and Beverage Services - 4
IT in Hotel field
Hotel facilities Planning
Food and Beverage administration
Practical
Latest Training in Kitchen - 2
Food and Beverage Services - 4
Project Reports
IT in Hotel field