Bachelors in Hotel Management & Catering Technology: Parul University

About Bachelors in Hotel Management & Catering Technology (BHMCT)

Hotel Management & Catering Technology is a multidisciplinary field, which develops and nurtures the students in four specific areas, food production, food, front office management and hospitality service management. Parul University offers a four year Bachelors degree in Hotel Management and Catering Technology which seeks to impart within the students the specific hospitality skillsets coupled with managerial competencies. The program seeks to shape the student’s mannerisms and hospitality etiquettes. As a way of promoting and developing the practical understanding of the students, the faculty is equipped with state of the art facilities such as workshops and training kitchen, training bar, housekeeping lab, amongst others. The students are actively engaged in cooking sessions and service practices under the guidance of expert faculties and academic persons. To ensure the professional competencies of the students, the Faculty of Hotel Management and Catering Technology goes on to conduct various field training and internship opportunities with various renowned brands across the catering industry. This bachelors program endeavours to inculcate management, analytical and technical skills within our students. In addition to this, the faculty provides hands on training which offers students an added exposure to this industry. Beyond the scope of the curriculum, the faculty goes on to shape within students, the relevant interpersonal and professional competencies to enhance their employability.

Curriculum

Semester 1	Semester 2
Introduction to Front Office (THEORY)	Foundation in Food & Beverage Production -I (THEORY)
Introduction to Front Office (PRACTICAL)	Foundation in Food & Beverage Production -I (PRACTICAL)
Introduction to Accommodation Operations (THEORY)	Foundation in Food & Beverage Service I(THEORY)
Introduction to Accommodation Operations (PRACTICAL)	Foundation in Food & Beverage Service I (PRACTICAL)
Hotel Accounts	Financial Management
University Electives -1 (Multidisciplinary course) (Select any one)	University Electives -2 (Multidisciplinary course) (Select any one)
First Aid & Life Support	Indian Culture: Perspective for Tourism
Health Promotion & Fitness	Overview and Perspective of values
Basics of Photography	Relevance of tourism in Indian culture
Skill Enhancement Course-I	Human values and Ethics
(Application of Computers) THEORY	Skill Enhancement Course -2
(Application of Computers) PRACTICAL	Mathematical Aptitude
Value Added Course-1	Value Added Course-2
Climate change & sustainable environment	IPDC including History and Culture of India and IKS-I
Ability Enhancement Course -1 /Modern Indian Language-1(Select any one)	Ability Enhancement Course -2 /Modern Indian Language-2(Select any one)
Basic English-I	Basic English-II
Basic Hindi-1	Basic Hindi-II
Basic Gujarathi-1	Basic Gujarati-II

Semester 3	Semester 4
Foundation in Food & Beverage Production II (THEORY)	INDUSTRIAL TRAINING IN MAJOR SUBJECTS
Foundation in Food & Beverage Production II (PRACTICAL)
Foundation in Food & Beverage Service II (THEORY)
Foundation in Food & Beverage Service II(PRACTICAL)
Front Office Operations (THEORY)
Front Office Operations (PRACTICAL)
University Electives -3 (Select any one)
Cyber Security, Tools, Techniques and Counter Measures
Income Tax Return & E-Filing
Understanding Gender and Law
Skill Enhancement Course -3
Artificial Intelligence -AI
Value Added Course-3
IPDC including History and Culture of India and IKS-2
Ability Enhancement Course -3/ Modern European Language-1 (Select any one)
Advanced English - I
Basic German - I
Basic French - I

Semester 5	Semester 6
Food Production Functions-II (THEORY)	Advanced Food & Beverage Production (THEORY)
Food Production Functions-II (PRACTICAL)	Advanced Food & Beverage Production (PRACTICAL)
Food & Beverage Service Functions-II (THEORY)	Advanced Food & Beverage Service & Control (THEORY)
Food & Beverage Service Functions-II (PRACTICAL)	Advanced Food & Beverage Service & Control (PRACTICAL)
Accommodation Functions In Hotels-II (THEORY)	Accommodation Functions In Hotels-III (THEORY)
Accommodation Functions In Hotels-II (PRACTICAL)	Accommodation Management (THEORY)
Human Resources Management In Hotels	Accommodation Management (PRACTICAL)
Business communication in Hotel Industry (THEORY)	Sales & Marketing management
Business communication in Hotel Industry (PRACTICAL)	Basics of Management
Skill Enhancement Course -4	Ability Enhancement Course -5
Leadership & Personality Development	Professional Ethics & Communication
Skill Enhancement Course - 5(Select anyone)	Value Added Course-4/ Physical Education (Select anyone)
Digital Literacy	Positive Mental Health
Finance for everyone	Physical Education: Yoga
Ability Enhancement Course -4 / Modern European Language-2 (Select any one)	Physical Education: Sports
Advanced English – II	Physical Education: NCC
Advanced English – II
Basic French - II

Semester 7	Semester 8
Food & Beverage Controls in Hotels	On Job Training (OJT) - in Major Specific (for Honours Degree)
Business Laws	OR
Application of Food science & nutrition	Research Tools- (Theory)
Major Discipline Course) Professional elective I (THEORY)- Select Any one	Data Analysis- (Theory)
Management of Food Production in Hotels (THEORY)	Literature Review – (Theory)
Management Food & Beverage Service in Hotels (THEORY)	Research Project in Major Specific course (For Honours with Research degree) Research Project
Management of Rooms Division in Hotels (THEORY)
Professional elective I (PRACTICAL) (Select Anyone)
Management of Food Production in Hotels (PRACTICAL)
Management Food & Beverage Service in Hotels (PRACTICAL)
Management of Rooms Division in Hotels (PRACTICAL)
Major Discipline Course) Professional elective II (PRACTICAL) Select Any one
Food commodities & safety
Research Project (Hotel Industry)