Bachelor In Hotel Management & Catering Technology (BHMCT) Graduation Programme
Bachelor's Degree by GNIHM (Guru Nanak Institute of Hotel Management)
Kolkata
|
Request Info |
Category: BHMCT | Hospitality And Hotel Management | Hospitality
| Medium of instruction: | English |
-
Degree certificate is awarded by The West Bengal University of Technology.
-
Approved by AICTE.
Offered At:
Guru Nanak Institute Of Hotel Management (GNIHM) - 60 Seats
The course is tailor made fully recognizing the industry needs and the need of ambitious young students to find a suitable vocation for them. The programme is practically oriented with an International perspective. The programme includes Food and Beverage Service, Food and Beverage Production including Patisserie, Housekeeping, Front Office Operations, English Communication, Business Communication, Nutrition and Food Science, Application of Computers, Hotel Information System, Food and Beverage Controls and Management, Basic and Hotel Accounting, Introduction to Management, Food Safety, Facility Planning, Hospitality Marketing, Personality Development, Financial Management, Human Resource Management, Tourism Management, Research Methodology, Organizational Behavior, Business Law.
Admission Criteria
Eligibility
Higher Secondary (10+2) appeared or passed can apply.
Candidates with minimum 10+2 passed from any recognized Board in India/ Bangladesh/ Nepal/ Bhutan are eligible to apply.
Industrial Training
For BHSM (H) and BHMCT students 20 weeks of Industrial Training is a must. The training may be in any reputed hotel in Kolkata or in any hotel in India.
Eligibility
The candidate applying for Bachelor in Hotel Management and Catering Technology, must be an Indian citizen, having passed or appeared at Higher Secondary Examination in the general or vocational stream of West Bengal Council of Higher Secondary Education or its equivalent examination from a recongnised board with english as a compulsory subject. The candidate also has to qualify JEHOM which is an entrance test conducted by the WBUT. The admission is subject to the norms and guidelines of the University.
Uniform
Hospitality sector demands excellent image building. One has to follow strict norms and uniform in every department. The institute provides the specialized uniforms and tool kits required for the course.
Educational Loan
Institute is having a tie-up with HDFC, Central Bank of India and UCO Bank. Students can avail 100% Educational loan.
Syllabus for BHMCT
Year - 1, 1st Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 101 |
Foundation Course in Food Production - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 102 |
Foundation Course in Food & Beverage Service - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 103 |
Foundation Course in Front office |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 104 |
Foundation Course in House Keeping |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
5 |
HM 105 |
Communication |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
6 |
HM 106 |
Application of Computers |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 191 |
Food Production Practical - I |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
2 |
HM 192 |
Food & Beverage Service Practical - I |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
3 |
HM 193 |
Front Office Practical - I |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
4 |
HM 194 |
House Keeping Practical - I |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
5 |
HM 195 |
Application of Computers Practical - I |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
Total (42) |
18 |
6 |
18 |
|
|
|
|
1100 |
34 |
||
Year - 1, 2nd Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 201 |
Foundation Course in Food Production - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 202 |
Foundation Course in Food & Beverage Service - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 203 |
Front office Operation - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 204 |
House Keeping Operation - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
5 |
HM 205 |
Food Science & Nutrition |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
6 |
HM 206 |
Business Communication |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 291 |
Food Production Practical - II |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
2 |
HM 292 |
Food & Beverage Service Practical - II |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
3 |
HM 293 |
Front Office Practical - II |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
4 |
HM 294 |
House Keeping Practical - II |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
Total (37) |
18 |
6 |
12 |
|
|
|
|
1000 |
32 |
||
Year - 2, 3rd Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 301 |
Food Production Operation - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 302 |
Food & Beverage Service Operation - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 303 |
Front office Operation - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 304 |
House Keeping Operation - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
5 |
HM 305 |
Hotel Information System |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
6 |
HM 306 |
Food & Beverage Controls & Management |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 291 |
Food Production Practical - III |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
2 |
HM 292 |
Food & Beverage Service Practical - III |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
3 |
HM 293 |
Front Office Practical - III |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
4 |
HM 294 |
House Keeping Practical - III |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
Total (38) |
18 |
6 |
12 |
|
|
|
|
1000 |
32 |
||
Year - 2, 4th Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 401 |
Food Production Operation - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 402 |
Food & Beverage Service Operation - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 403 |
Front office Management |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 404 |
House Keeping Management |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
5 |
HM 405 |
Basic Accounting |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
6 |
HM 406 |
Introduction to Management |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 291 |
Food Production Practical - IV |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
2 |
HM 292 |
Food & Beverage Service Practical - IV |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
3 |
HM 293 |
Front Office Practical - IV |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
4 |
HM 294 |
House Keeping Practical - IV |
|
|
2 |
20 |
20 |
40 |
60 |
100 |
2 |
|
Total (37) |
18 |
6 |
12 |
|
|
|
|
1000 |
32 |
||
Year - 3, 5th Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 501 |
Advance Food Production - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 502 |
Advance Food & Beverage Service - I |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 503 |
Hotel Accounting |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 504 |
Food Safety |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
|
|
Facility Planning - I |
|
|
|
|
|
|
|
|
|
|
|
|
Hospitality Management |
|
||||||||
Year - 3, 6th Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 601 |
Industrial Training (20 Weeks) |
|
|
|
|
|
|
|
|
|
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 661 |
Industrial Training Report |
|
|
|
|
|
|
|
|
10 |
|
2 |
HM 662 |
Report Presentation |
|
|
|
|
|
|
|
|
6 |
|
3 |
HM 663 |
Viva - Voice |
|
|
|
|
|
|
|
|
6 |
|
Total (37) |
|
|
|
|
|
|
|
300 |
22 |
||
Year - 4, 7th Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 701 |
Advance Food Production - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 702 |
Advance Food & Beverage Service - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 703 |
Facility Planning - II |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 704 |
Business Law |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
5 |
HM 705 |
Financial Management |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
6 |
HM 706 |
Human Resource Management |
3 |
1 |
|
10 |
20 |
30 |
70 |
100 |
4 |
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 791 |
Food Production Practical - VI |
|
|
4 |
20 |
20 |
40 |
60 |
100 |
2 |
|
2 |
HM 792 |
Food & Beverage Service Practical - VI |
|
|
3 |
20 |
20 |
40 |
60 |
100 |
2 |
|
3 |
HM 793 |
Personality Development Practical - II |
|
|
3 |
20 |
20 |
40 |
60 |
100 |
2 |
|
Total (37) |
18 |
6 |
12 |
|
|
|
|
900 |
30 |
||
Year - 4, 8th Semester
|
A. THEORY |
|||||||||||
|
SL.NO. |
CODE |
SUBJECT |
PERIODS |
EVALUATION SCHEME |
CREDITS |
||||||
|
|
|
|
L |
T |
P |
TA |
CT |
TOTAL |
ESE |
SUB TOTAL |
|
|
1 |
HM 805 |
Indian Heritage |
3 |
|
|
10 |
20 |
30 |
70 |
100 |
4 |
|
2 |
HM 806 |
Tourism Management |
3 |
|
|
10 |
20 |
30 |
70 |
100 |
4 |
|
3 |
HM 807 |
Environmental Issues |
3 |
|
|
10 |
20 |
30 |
70 |
100 |
4 |
|
4 |
HM 808 |
Research Methodology |
3 |
|
|
10 |
20 |
30 |
70 |
100 |
4 |
|
5 |
HM 809 |
Organizational Behaviour |
3 |
|
|
10 |
20 |
30 |
70 |
100 |
4 |
|
B. PRACTICAL |
|||||||||||
|
1 |
HM 898 |
Research Project |
3 |
|
20 |
40 |
|
40 |
160 |
200 |
8 |
|
Total (37) |
15 |
|
20 |
|
|
|
|
600 |
28 |
||
| Classroom - Full Time (Group Size: Below 61 - ) | ||||
| When | Duration | Where | Remarks | Price |
| Not Specified |
4 Years |
All Venues | Not Specified | Price On Request |
