BHMCT

BACHELOR OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY

INTERNATIONAL INSTITUTE OF MANAGEMENT & ENGINEERING
Online

Rs 85,000
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Important information

Typology Bachelor
Methodology Online
Duration 4 Years
Online campus Yes
  • Bachelor
  • Online
  • Duration:
    4 Years
  • Online campus
Description

Bachelor of Hotel Management and Catering Technology (BHMCT) is an undergraduate course designed especially to train young and enthusiastic students for the hospitality industry. In India, the colleges and universities which offer this course are affiliated

Venues

Where and when

Starts Location

Online
Starts
Location
Online

Frequent Asked Questions

· Who is it intended for?

12TH STUDENT CAN APPLY

· Qualification

12TH STUDENT CAN APPLY

Opinions

0.0
Not rated
Course rating
100%
Recommended
5.0
excellent
Centre rating

Reviews on other courses at this centre

DIPLOMA IN MECHANICAL ENGINEERING

A
Angelina Sen
5.0 01/07/2016
What I would highlight: Very convenient! Excellent! Could study in my time. Thanks to the team I am on a good job now! Best guidance & counselling provided. Very Honest & straight! Education is the best knowledge they provide. Guided me beyond my expectations. A special thanks to the Director. She motivated me to do the best course and not to look back but move ahead. A humble and a hearty thanks to Madam.
What could be improved: Nothing.
Would you recommend this course?: Yes

DIPLOMA IN MECHANICAL ENGINEERING

M
Mitchelle D.
5.0 01/01/2016
What I would highlight: Best for the working professionals. No time restrictions- I am on a good job now.
What could be improved: Nothing.
Would you recommend this course?: Yes

DIPLOMA IN MECHANICAL ENGINEERING

C
CHANDAN KOLI
5.0 01/08/2015
What I would highlight: Self-learning program as I am a working professional. Exams on demand .
What could be improved: Nothing.
Would you recommend this course?: Yes

What you'll learn on the course

Management
IT Management
Technology
IT Industry
Hospitality Industry
Hospitality
Catering
History of cooking
Utensils & Knives
Care & maintenance

Teachers and trainers (1)

SNEHA SHARMA
SNEHA SHARMA
ENGINEERING JOBS

Course programme

Bachelor of Hotel Management and Catering Technology (BHMCT) is an undergraduate course designed especially to train young and enthusiastic students for the hospitality industry. In India, the colleges and universities which offer this course are affiliatedHM192 : Food Production Practical Contacts : 4P Credits : 3 Topics to be Covered : - • Identification of equipment. Mis-en-place (cutting, peeling, slicing, chopping, shredding, paring, etc) • Egg preparation (boiled egg, fried egg, scrambled egg, omlette, poached egg, egg akuri) • Boiled rice, Masala Dal, Bengal Fish Curry, Cucumber cuchumber • Zeera Rice, Dal Makhani, Vegetable curry, Shahi tukra • Bread Roll, Sponge Cake, Swiss Roll, Caramel custard • Bread Roll, Sponge cake, Swiss Role, Bread and butter pudding • Consomme Brunnoise, Poisson Poach Hollandaise, Cheu Fleur Mornay • Madras Soup, Fish Meuniere, Courgettes Saute, Pommes Nature, Bavarious Rubanee • Minestrone Soup, Goan Fish Curry, Cheu Fleur Potato Bhaji, Steamed Rice, Fruit Conde • Sandwich Bread, Bread stick, Diplomat pudding, Coffee Mousse • Macedoine Mayonnaise, Fillet de Poisson Duglere, Nouilles Fraiches, Beginets D’aubergines, Crème Caramel • Assiette de Crudite, Sole Colbert, Pommes Persilles, Puree Cercy, Mousse au Chocolate • Oeufs Fracis Chimay, Poulet Shahjahani, Pulao a la tomate, Haricot Verte Foogath • Oeufs Frit Bacon, Fillet de Sole Bonne Femme, Pommes a Rangalaise, • Epinards a la Crème • Sweet Buns, Butter Buttons, Doughnuts • Mulligatwanny Soup, Poisson Grille Beurre Blanc, Pommes Vapur, Epinards a la Crème, Pudding Diplomat • Crème de Vollaile, Gigot D’agneau Roti, Pommes Noisette, Haricot, Bretonne, Charlotte aux Fruits SYLLABUS FOR BACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY 4 HM103 : HOUSEKEEPING AND LAUNDRY OPERATIONS Contacts :3L Credit : 3 Topics to be Covered : - • An overview of the position of H/K in the Hospitality Industry • List of functions of the H/K Dept. • H/K working towards ‘Customer delight’ • Why is H/K indispensable • Organisation of the Hotel • Staff Hierarchy, lines of Authority & areas of responsibility • Vertical & horizontal coordination within & outside the Dept. • Areas of responsibility of the H/K Dept. • Essential qualities in H/K staff • Effective communications skills, interpersonal skills & good grooming standards • Duties of staff at the managerial level • Duties of staff at the Operational level • Duties of staff at the supervisory level • Glossary of H/K terms • Abbreviations commonly used in H/K • Types of Rooms & suites • Various status of Rooms • Amenities provided in standard, superior & deluxe rooms

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