BHMCT Syllabus and Subjects 2024

Lisha Gupta

BHMCT syllabus is an undergraduate course that aims to introduce students to the concepts of hotel management and hospitality. Some of the BHMCT course subjects are Wine Fundamentals, Accommodation Operations Accommodation Management, Dining Ethics, financial management in catering services, Communication & Soft skills, etc.

Semester Wise BHMCT Syllabus

Bachelor of Hotel Management and Catering Technology BHMCT syllabus is divided into eight semesters, spread across a time period of four years. Part of the BHMCT course is core and elective subjects. Core subjects are subjects that are considered essential for learning. The elective subjects are subjects that make the course flexible and diverse. Listed below are the BHMCT subjects list according to the semesters:

BHMCT First Year Syllabus
Semester I	Semester II
Food Production – 1	Food Production – 2
Food and Beverage-1	Food and Beverage Service- 2
Housekeeping Operations – 1	Marketing Management
Kitchen Operations Management 1	Housekeeping Operations – 2
Catering Science 1	Kitchen Operations-2
Accommodation Fundamentals	Introduction to Beer, spirits & liqueurs
Business Communication Skills	Front Office Management
Human Resource Management	Catering Science 2

BHMCT Second Year Syllabus
Semester III	Semester IV
Food Production – 3	Food Production – 4
Food and Beverage Service- 3	Food and Beverage Service- 4
International Hospitality Marketing Management	Accommodation Operations –2
Accommodation Operations – 1	Traditional Patisserie
Computer Fundamentals	Wine Fundamentals
Basic Accounting	Hospitality Finance-1
Environmental Studies	Hotel Engineering
Industrial Training	-

BHMCT Third Year Syllabus
Semester V	Semester VI
Mandatory Industrial Training	Advanced Food Production
Culinary Practice	Advanced Food and Beverage Service
Hotel Economics	Personality Development & Business Communication
Food Science and Nutrition	Strategic Management
Hospitality French	Management in Action-Learning & Development
Hospitality Finance-2	Sales and Marketing

BHMCT Fourth Year Syllabus
Semester VII	Semester VIII
Bar Operations & Banquet Management	Advanced Patisserie
Hotel Information Systems	Elective II
Hotel Related Laws	Total Quality management
Sales and Marketing -2	Convention, Event Planning & Operation
Hospitality Business Law	Hotel Facilities Planning
Quality Management	Research Project
Entrepreneurship & Business Management(Elective)	Comprehensive Viva Voce

BHMCT Subjects

BHMCT course makes way for talented individuals to work in major multinational hotel/hospitality service conglomerates and indigenous hotel conglomerates as an assistant chef or culinary manager along with several private catering service centres in a higher job role owing to their experience and specialized knowledge on the subjects. Listed below are the core subjects that the students are introduced to through the curriculum:

Bar Operations & Banquet Management
Hotel Information Systems
Hotel Related Laws
Sales and Marketing -2
Hospitality Business Law
Quality Management

BHMCT Course Structure

BHMCT course structure consists of eight semesters, spread across four years. The course introduces students to all the vital concepts related to hotel management, catering, hospitality, and more. The course structure consists of both core and elective subjects. The course structure is given below:

VIII Semesters
Core Subjects
Elective Subjects
Research Project

BHMCT Teaching Methodology and Techniques

BHMCT teaching methodology and techniques consist of the traditional classroom-based teaching methods. The traditional classroom-based teaching methods help the students ask any queries they may have. Additionally, the students get a chance to work on research projects, theory papers, and seminars. Listed below are the teaching methodology and strategies in general:

Lectures
Thesis
Theory Papers
Seminars
Group Discussions
Internships

BHMCT Projects

When pursuing a BHMCT course, students are expected to work on a research project. These BHMCT project topics are decided on the abscess of the specialization that the students decide to pursue. These projects work as a means for the professors to assess the students' understanding of the topics. Some of the popular topics undertaken by the students are mentioned below:

Advanced Food Production
Advanced Food and Beverage Service
Personality Development & Business Communication
Strategic Management
Management in Action-Learning & Development
Sales and Marketing

BHMCT Reference Books

When pursuing the BHMCT course, students must make it a practice to invest in reference books. These BHMCT books can help the students to learn about topics in greater depth and detail. These books will also help the students ace their research projects and exams. Listed below are some of the popular BHMCT books:

BHMCT Books
Name of Book	Author
Setting the Table: The Transforming Power of Hospitality in Business	Daniel Meyer
Hotel Management and Operations	Denney G. Rutherford
Key Concepts in Hospitality Management	Roy C. Wood