The 3 year bachelor degree in hotel management and catering technology 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 Hotel Management course after 12th class will give an opportunity to students to gain excellent skills in Hospitality Management and prepare them to take up any challenges in the job.
| 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. |
| Duration | 3 Years full time |
| S. NO. | THEORY SUBJECT | PRACTICAL SUBJECT |
|---|---|---|
| FIRST YEAR | ||
| 1 | FUNDAMENTALS OF FOOD PRODUCTION | BASIC TRAINING KITCHEN |
| 2 | FOOD & BEVERAGE SERVICE - I | FOOD & BEVERAGE SERVICE - I |
| 3 | ACCOMODATION OPERATIONS - I | ACCOMODATION OPERATIONS - I |
| 4 | FRONT OFFICE - I | FRONT OFFICE - I |
| 5 | FRENCH | BASIC COMPUTER APPLICATIONS |
| 6 | COMMUNICATIVE ENGLISH | - |
| 7 | HYGIENE & SANITATION | - |
| 8 | ENVIRONMENTAL STUDIES | - |
| 9 | BASIC COMPUTER APPLICATIONS | - |
| SECOND YEAR - FIRST SEMESTER | ||
| 1 | INDIAN REGIONAL CUISINE | QUANTITY TRAINING KITCHEN |
| 2 | FOOD & BEVERAGE SERVICE - II | FOOD & BEVERAGE SERVICE - II |
| 3 | ACCOMODATION OPERATIONS - II | ACCOMODATION OPERATIONS - II |
| 4 | FRONT OFFICE - II | FRONT OFFICE - II |
| 5 | HOTEL ACCOUNTS | - |
| 6 | PRINCIPLES OF MANAGEMENT | - |
| 7 | HOTEL LAW | - |
| 8 | HOTEL ENGINEERING & MAINTENANCE | - |
| SECOND YEAR - SECOND SEMESTER | ||
| 1 | INDUSTRIAL EXPOSURE TRAINING | - |
| THIRD YEAR - FIRST SEMESTER | ||
| 1 | ADVANCED FOOD PRODUCTION | ADVANCED TRAINING KITCHEN - I |
| 2 | FOOD & BEVERAGE SERVICE - III | FOOD & BEVERAGE SERVICE - III |
| 3 | ACCOMODATION OPERATIONS - III | ACCOMODATION OPERATIONS - III |
| 4 | FRONT OFFICE - III | FRONT OFFICE - III |
| 5 | COST & FINANCIAL MANAGEMENT | - |
| 6 | MARKETING | - |
| 7 | HUMAN RESOURCES MANAGEMENT | - |
| THIRD YEAR - SECOND SEMESTER | ||
| 1 | LARDER & KITCHEN MANAGEMENT | ADVANCED TRAINING KITCHEN -II |
| 2 | FOOD & BEVERAGE SERVICE - IV | FOOD & BEVERAGE SERVICE - IV |
| 3 | EVENT MANAGEMENT | PROJECT WORK |
| 4 | HOTEL FACILITY PLANNING | - |
| 5 | FOOD & BEVERAGE MANAGEMENT | - |
| 6 | TRAVEL & TOURISM | - |
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.
| 1st 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 |
| Apron-1 | Apron-1 | Black Shoes-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.
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
Important Notice : Due to Covid 19 Pandemic effect on classes schedules. We have now made it a mandatory requirement to pursue an additional 6 month International Internship during or after your final semester. Upon successful completion of the Internship and attending the Viva, Submission of Completion certificate and Report in front of an external examiner. Marks will be allocated and sent to the Certifying authority to award a Degree (Bachelors in Hotel Mgt & Catering Technology)
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