Courses
BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY (4 YEARS)(8 Semesters)
Approved by AICTE, New Delhi, Govt. of Maharashtra & RTM Nagpur University, Nagpur.
Eligibility Criteria
Maharashtra State Candidature Candidate, All India Candidature Candidate and Jammu and Kashmir Migrant Candidature Candidate
- The Candidate should be an Indian National.
- 45% marks in aggregate (at least 40% marks in aggregate for backward class category and persons with disabilities candidates belonging to Maharashtra state only).
- Obtain score at CET.
Procedure
All the admissions are finalized by the Director of Technical Education (DTE) and State cet cell ,Maharashtra state, Mumbai through MAH-BHMCT-CET.
Director of Technical Education (DTE) Publishes its notification regarding HMCT admission on their website dtemaharashtra.gov.in and in local Newspapers.
Subjects at a glance
Semester I
1. Food Production Foundation-I (T&P)
2. Food and Beverage Service Foundation –I (T&P)
3. Housekeeping Foundation- I (T&P)
4. Front Office Foundation - I (T&P)
5. English and communication skills (T&P)
6. Hygiene and food Safety in Hospitality
Semester II
1. Food Production Foundation-II (T&P)
2. Food and Beverage Service Foundation –II (T&P)
3. Housekeeping Foundation- II (T&P)
4. Front Office Foundation - II (T&P)
5. English and Generic skills (T&P)
6. Food Science and Nutrition
Compulsory 2½ months (10 weeks) Industrial Training in Hotel/ Hospitality Organization.
Semester III
1. Food Production Operation -I (T&P)
2. Food and Beverage Service Operation –I (T&P)
3. Housekeeping Operation- I (T&P)
4. Front Office Operation - I (T&P)
5. French (T&P)
6. Hotel Engineering and Facility Management
Semester V
1. Food Production Management -I (T&P)
2. Food and Beverage Management –I (T&P)
3. Housekeeping Management- I (T&P)
4. Front Office Management - I (T&P)
5. Application of Computer-I (T&P)
6. Financial Management
Semester IV
1. Food Production Operation -II (T&P)
2. Food and Beverage Service Operation –II (T&P)
3. Housekeeping Operation- II (T&P)
4. Front Office Operation - II(T&P)
5. Principles of Management
6. Basic Hotel Accounting
Semester VI
1. Food Production Management -II (T&P)
2. Food and Beverage Management –II (T&P)
3. Housekeeping Management- II (T&P)
4. Front Office Management - II (T&P)
5. Application of Computer-II (T&P)
6. Hospitality Marketing
Compulsory 2½ months (10 weeks) Industrial Training in Hotel/ Hospitality Organization.