BHMCT (Bachelor of Hotel Management and Catering Technology)
Before we go into the details of what Osmania University curriculum has to offer you. Let us take the opportunity to introduce and inform you our objective in providing this course and the teaching methodology adopted.
Firstly our objectives,
Lastly and most importantly, what makes our college SPECIAL from that of the others i.e., our Teaching Methodology.
Although the Course curriculum is the same in all O.U affiliated hotel management colleges (more or less the same in other university colleges), we bring in a fresh approach with an angle of practicality and acceptability of the subject.
We trust that our methodology will result in giving the best possible education to the student which acts a strong foundation to his/her career.
Below are the details of the course and rules and regulations
|BACHELOR DEGREE IN HOTEL MANAGEMENT & CATERING TECHNOLOGY (BHMCT)
(Affiliated to Osmania University)
|Eligibility||Pass in Intermediate in any discipline or any 2 year vocational course.|
|Age||Upto 23 years|
|Duration||3 Years full time|
The 3 year degree course is the finest curriculum developed by Osmania University. BHM&CT is the industry's benchmark and so our flagship course which provides you the knowledge and skills required for the industry.
The course will give an opportunity to students to gain excellent skills in Hospitality Management and prepare them to take up any challenges in the job.
|S.No.||1st Year Theory||2nd Year/1st Semester Theory||2nd Year/ 2nd Semester||3rd Year/1st Semester Theory||3rd Year/2nd Semester Theory|
|1.||Fundamentals of Food Production||Indian Regional Cuisine||Industrial Exposure Training at 5 Star Hotels across the World||Advanced Food Production||Larder Kitchen and Management|
|2.||Food & Beverage Service-I||Food & Beverage service-II||Food & Beverage service-III||Food & Beverage Service-IV|
|3.||Accommodation Operations-I||Accommodation operations-II||Accommodation Operations-III||Accommodation Operations-IV|
|4.||Front Office-I||Front Office-II||Front Office-III||Hotel Facility Planning|
|5.||French||Hotel Accounts||Financial Analysis||Food & Beverage Management-I|
|6.||Communicative English||Principles of Management||Sales & Marketing|
|7.||Hygiene & Sanitation||Hotel Law||Human Resources Management|
|8.||Environmental Studies||Hotel Engineering & Maintenance||Economics & Tourism|
|9.||Basic Computer Applications|
|10.||Basic Training Kitchen||Quantity Training Kitchen||Advanced Training Kitchen-I||Advanced Training Kitchen-II|
|11.||Food & Beverage Service-I||Food & Beverage Service-II Bar Operations||Food & Beverage Service-III||Food & Beverage Service-IV|
|12.||Accommodation Operations-I||Accommodation Operations-II||Accommodation Operations-III||Project Report|
|13.||Front Office-I||Front Office-II||Front Office-III||I.T.in Hotel Industry|
|14.||Basic Computer Applications|
Uniforms are not only for bringing about commonality amongst students but also depicts solidarity, and this has been this way through out, right from the days of the Roman Empire to the modern day manufacturing houses.
As Industry demands, workforce need to look more united and eager to serve the customer, so the role of the uniform becomes very important. When the workforce is wearing a pleasant uniform, the customers approach them more confidently.
Alongside with the uniform, the student has to follow industry grooming standards at all times during the course. There is a zero tolerance policy towards not adhering.
|Ist Year||2nd Year||3rd Year|
|White Shirt-2||White Shirt-2||White Shirt-2|
|Black Trouser-2||Black Trouser-2||Black Trouser-2|
|Waist Coat-1||Waist Coat-1||Chef Coat-1|
|Chef Coat-1||Chef Coat-1||Chef Trouser-1|
|Chef Trouser-1||Chef Trouser-1||Lab coat-1|
|Lab coat-1||Lab coat-1||Apron-1|
|Black Shoes-1||Black Shoes-1||Tie-1|
|Tie-1||Tie-1||Blazer & Tie-1|
|Bow & Tie-1||Bow & Tie-1||Campus Business Suit-1|
|Blazer & Tie-1|
Boys Hair Neatly Cut without hanging out on the ears or forehead
Girls Hair Neatly done and Tied up without any strands
Other than the above, the students required to carry relevant Kits & tools with them as per the lab requirement.
Attendance: Student has to maintain a minimum of 75% attendance to be eligible for University Main Examinations.
As per the almanac of the Osmania University, students will be deputed at various hotels in 2nd Year 2nd Semester i.e. from December to April. Students can opt to do their internship in India or an abroad country of their choice (Provided they adhere to good discipline standards and attitude)
Examinations: Examinations will be conducted as detailed below
Placements: Campus Placements are provided as per the rules of the placement cell.
Fee Payments: Fee Payments are to be done without fail as per the agreed terms and conditions