BACHELOR OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY

Bachelor

Online

₹ 85,000 VAT incl.

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Description

  • Type

    Bachelor

  • Methodology

    Online

  • Duration

    4 Years

  • Start date

    Different dates available

  • Online campus

    Yes

BHMCT

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

Facilities

Location

Start date

Online

Start date

Different dates availableNow taking bookings

About this course

12TH STUDENT CAN APPLY

12TH STUDENT CAN APPLY

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This centre's achievements

This centre has demonstrated its quality on Emagister
5 years with Emagister

Subjects

  • 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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BACHELOR OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY

₹ 85,000 VAT incl.