.png&w=1920&q=75)
BHMCT in General at Chandigarh Engineering College
Mohali (S.A.S Nagar), Punjab
.png&w=1920&q=75)
About the Specialization
What is General at Chandigarh Engineering College Mohali (S.A.S Nagar)?
This Bachelor of Hotel Management and Catering Technology (BHMCT) program at Chandigarh Engineering College, Mohali, focuses on developing skilled professionals for the dynamic hospitality industry. It integrates theoretical knowledge with extensive practical training across key operational areas. The program addresses the growing demand for qualified personnel in India''''s expanding tourism and hotel sectors, emphasizing a blend of managerial acumen and service excellence.
Who Should Apply?
This program is ideal for 10+2 graduates with a keen interest in the hospitality, tourism, and food service sectors. It also suits individuals passionate about culinary arts, guest relations, and managerial roles in hotels. Aspiring entrepreneurs aiming to establish their own food and beverage ventures or hospitality services would also find this program beneficial for building a strong foundational and operational understanding.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles in hotels, resorts, airlines, cruise lines, and catering companies. Entry-level salaries typically range from INR 2.5 to 4.5 LPA, with significant growth potential up to INR 8-15+ LPA for experienced managers. Career trajectories include operations manager, F&B executive, front office manager, and executive chef, aligning with industry demand for trained professionals.
Student Success Practices
Foundation Stage
Master Foundational Operational Skills- (Semester 1-2)
Actively participate in all practical lab sessions for Food Production, F&B Service, Front Office, and Housekeeping. Focus on developing hands-on proficiency in basic culinary techniques, service etiquette, guest handling, and room maintenance. Utilize lab time to gain confidence and speed.
Tools & Resources
College training kitchens, mock hotel setups, YouTube tutorials for specific techniques, peer practice sessions
Career Connection
Strong foundational skills are critical for industrial training and entry-level positions, enabling rapid adaptation to real-world hotel environments and forming the basis for career progression.
Build Effective Study Habits and Time Management- (Semester 1-2)
Develop a consistent study schedule, allocating specific time slots for theoretical subjects like Hotel Engineering, Environmental Studies, and Management Principles. Practice summarizing key concepts and engage in group discussions with peers to clarify doubts and reinforce learning.
Tools & Resources
Study groups, library resources, online academic platforms (e.g., NPTEL for management basics), personal planners
Career Connection
Good study habits translate to effective task management and problem-solving skills, crucial for demanding operational roles and future managerial responsibilities in the hospitality sector.
Engage in Early Industry Exposure & Networking- (Semester 1-2)
Seek opportunities for part-time work or short-term internships during breaks at local hotels, restaurants, or catering companies. Attend industry workshops or webinars to understand current trends. Network with senior students, alumni, and faculty for insights and mentorship.
Tools & Resources
LinkedIn, college career services, local hotel associations, industry events in Chandigarh/Mohali
Career Connection
Early exposure helps students understand industry expectations, build initial contacts, and make informed decisions about their career path, enhancing their readiness for industrial training.
Intermediate Stage
Maximize Industrial Training Experience- (Semester 5)
Approach the mandatory Semester 5 industrial training with a proactive mindset. Choose a reputed hotel/organization if possible and rotate through all major departments (Kitchen, F&B Service, Front Office, Housekeeping). Document experiences, challenges, and learnings meticulously in a daily logbook and training report.
Tools & Resources
Training logbook, industry contacts, faculty mentors, performance feedback from supervisors
Career Connection
Industrial training is the most crucial bridge to employment. Excellent performance and a well-documented experience are often direct pathways to pre-placement offers or strong recommendations.
Develop Specialized Skill Sets & Certifications- (Semester 3-4 (before training) and post-training)
Identify areas of interest (e.g., culinary arts, mixology, front office systems) and pursue advanced certifications or workshops beyond the curriculum. For example, a WSET certification for wines, a specific software proficiency for PMS, or an advanced pastry course.
Tools & Resources
Online courses (Coursera, Udemy), industry-recognized certification bodies, specialized culinary/mixology schools
Career Connection
Specialization makes graduates more competitive. Certifications validate specific skills, making them more attractive to employers looking for niche expertise in a competitive Indian job market.
Cultivate Professional Communication & Etiquette- (Semester 3-5)
Actively practice professional communication skills, both verbal and written, essential for guest interaction, team coordination, and formal reporting. Participate in college debates, presentations, and mock interviews. Understand and adhere to hospitality industry grooming and etiquette standards.
Tools & Resources
English language clubs, communication workshops, mock interview sessions, industry dress codes, observation of senior professionals
Career Connection
Exceptional communication and professional demeanor are non-negotiable in hospitality. These skills directly impact guest satisfaction, team efficiency, and career advancement into supervisory and managerial roles.
Advanced Stage
Undertake a High-Impact Research Project- (Semester 7-8)
For the Semester 7 Project Work, choose a contemporary issue or an area of innovation within the Indian hospitality sector (e.g., sustainable practices, technology adoption, niche tourism segments). Conduct thorough research, data analysis, and propose viable solutions. Aim for a publishable-quality report.
Tools & Resources
Academic journals, industry reports, statistical software (Excel, basic R/Python), faculty research mentors
Career Connection
A strong research project demonstrates analytical, problem-solving, and critical thinking skills—highly valued in strategic management, consulting, and advanced roles in hospitality. It can also be a talking point in interviews.
Master Advanced Management & Revenue Strategies- (Semester 6-8)
Deepen understanding of subjects like Revenue Management, Strategic Management, and Financial Management for Hospitality. Engage in case study analysis, simulation exercises, and develop strategic thinking for optimizing hotel operations and profitability in the Indian market context.
Tools & Resources
Industry case studies, financial modeling in Excel, specialized workshops on revenue management software, guest lectures by hotel general managers
Career Connection
Proficiency in revenue and strategic management positions graduates for leadership roles, enabling them to contribute directly to the financial success and growth of hospitality businesses.
Prepare for Placements and Entrepreneurial Ventures- (Semester 7-8)
Actively participate in campus placement drives, tailoring resumes and cover letters for specific roles. Practice group discussions and personal interviews rigorously. For entrepreneurial aspirations, develop a detailed business plan, seek mentorship from startup advisors, and explore funding opportunities relevant to the Indian startup ecosystem.
Tools & Resources
College placement cell, career counselors, alumni network, startup incubators/accelerators, government schemes for entrepreneurs
Career Connection
This final stage focuses on transitioning into a professional career or launching a venture. Meticulous preparation ensures graduates secure desirable positions or are well-equipped to start their own businesses.
Program Structure and Curriculum
Eligibility:
- All candidates who have passed 10+2 with minimum 45% marks from any recognized board/university (40% for SC/ST candidates)
Duration: 4 years (8 semesters)
Credits: 188 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-101 | Food Production (Foundation) I | Core Theory | 3 | Basic Ingredients, Methods of Cooking, Cuts of Vegetables, Kitchen Equipment, Safety & Hygiene |
| BHMCT-102 | Food & Beverage Service (Foundation) I | Core Theory | 3 | Restaurant Types, Service Sequence, Menu Knowledge, Table Setting, Non-alcoholic Beverages |
| BHMCT-103 | Front Office (Foundation) I | Core Theory | 3 | Hotel Classification, Front Office Operations, Guest Cycle, Telecommunications, Reservation Process |
| BHMCT-104 | Accommodation Operations (Foundation) I | Core Theory | 3 | Housekeeping Organization, Cleaning Agents, Room Status, Laundry Operations, Public Area Cleaning |
| BHMCT-105 | Hotel Engineering I | Core Theory | 3 | Water Supply, Electrical Systems, HVAC, Fire Safety, Energy Conservation |
| BHMCT-106 | Environmental Studies | Ability Enhancement Compulsory Course | 3 | Natural Resources, Ecosystems, Environmental Pollution, Social Issues, Human Population |
| BHMCT-107 | Practical - Food Production (Foundation) I | Core Practical | 3 | Basic Preparations, Vegetable Cuts, Stocks, Soups, Sauces |
| BHMCT-108 | Practical - Food & Beverage Service (Foundation) I | Core Practical | 3 | Tray Service, Plate Service, Non-alcoholic Drinks, Mocktails, Table Layout |
| BHMCT-109 | Practical - Front Office (Foundation) I | Core Practical | 2 | Handling Calls, Reservation Practice, Room Assignment, Guest Check-in/out, Bell Desk |
| BHMCT-110 | Practical - Accommodation Operations (Foundation) I | Core Practical | 2 | Room Cleaning, Bed Making, Bathroom Cleaning, Linen Handling, Housekeeping Trolley |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-111 | Food Production (Foundation) II | Core Theory | 3 | Indian Cuisine, Basic Breads, Cold Kitchen, Breakfast Cookery, Quantity Cooking |
| BHMCT-112 | Food & Beverage Service (Foundation) II | Core Theory | 3 | Alcoholic Beverages, Bar Operations, Buffet Service, Gueridon Service, Silver Service |
| BHMCT-113 | Front Office (Foundation) II | Core Theory | 3 | Night Auditing, Billing & Settlements, Guest Relations, Concierge Services, Safety & Security |
| BHMCT-114 | Accommodation Operations (Foundation) II | Core Theory | 3 | Pest Control, Interior Decoration, Flower Arrangement, Linen & Uniform Room, Lost & Found |
| BHMCT-115 | Basic Computer Applications | Skill Enhancement Course | 3 | MS Office, Internet & Email, Operating Systems, Computer Hardware, Data Security |
| BHMCT-116 | Principles of Management | Core Theory | 3 | Management Concepts, Planning, Organizing, Staffing, Directing, Controlling |
| BHMCT-117 | Practical - Food Production (Foundation) II | Core Practical | 3 | Indian Breads, Curries, Tandoori Cooking, Continental Main Courses, Desserts |
| BHMCT-118 | Practical - Food & Beverage Service (Foundation) II | Core Practical | 3 | Bar Setup, Cocktail Preparation, Wine Service, Banquet Setup, Speciality Coffee |
| BHMCT-119 | Practical - Front Office (Foundation) II | Core Practical | 2 | Cash Handling, Bill Settlement, Guest Feedback, Telephone Etiquette, Emergency Procedures |
| BHMCT-120 | Practical - Accommodation Operations (Foundation) II | Core Practical | 2 | Stain Removal, Flower Arranging, Room Amenities, Laundry Sorting, Uniform Issuance |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-201 | Food Production Operations | Core Theory | 3 | International Cuisines, Baking & Confectionery, Menu Planning, Butchery, Garde Manger |
| BHMCT-202 | Food & Beverage Service Operations | Core Theory | 3 | Restaurant Management, Bar Management, Banquet Operations, Theme Parties, Beverage Control |
| BHMCT-203 | Front Office Operations | Core Theory | 3 | Yield Management, Property Management Systems, Crisis Management, VIP Handling, Inter-departmental Coordination |
| BHMCT-204 | Accommodation Operations | Core Theory | 3 | Housekeeping Supervision, Contract Services, Budgeting, Energy Conservation, Quality Control |
| BHMCT-205 | Hotel Accountancy | Core Theory | 3 | Accounting Principles, Financial Statements, Cost Control, Budgeting, Payroll |
| BHMCT-206 | Hotel Law | Skill Enhancement Course | 3 | Contract Law, Consumer Protection Act, Licensing, Food Safety Regulations, Labour Laws |
| BHMCT-207 | Practical - Food Production Operations | Core Practical | 3 | Regional Indian Cuisine, Pastries, Cakes, Chocolates, Advanced Butchery |
| BHMCT-208 | Practical - Food & Beverage Service Operations | Core Practical | 3 | Wine & Food Pairing, Mixology, Event Setup, Banquet Service, Inventory Control |
| BHMCT-209 | Practical - Front Office Operations | Core Practical | 2 | PMS Practice, Guest Complaint Handling, Data Management, Concierge Desk, Security Procedures |
| BHMCT-210 | Practical - Accommodation Operations | Core Practical | 2 | Furniture Polishing, Fabric Care, Supervisory Rounds, Staff Training, Inventory Management |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-211 | Food Production Management | Core Theory | 3 | Kitchen Layout, Equipment Maintenance, Food Cost Control, Purchase & Storage, Staffing |
| BHMCT-212 | Food & Beverage Service Management | Core Theory | 3 | F&B Marketing, Revenue Management, Guest Feedback, Service Standards, Supplier Relations |
| BHMCT-213 | Front Office Management | Core Theory | 3 | Revenue Management, PMS Advanced, Marketing & Sales, Customer Relationship Management, Security Systems |
| BHMCT-214 | Accommodation Management | Core Theory | 3 | Quality Management, Budgeting, Staff Scheduling, Renovation & Refurbishment, Safety Procedures |
| BHMCT-215 | Financial Management | Generic Elective | 3 | Financial Analysis, Capital Budgeting, Working Capital, Fund Flow, Ratio Analysis |
| BHMCT-216 | Marketing & Sales Management | Generic Elective | 3 | Marketing Mix, Market Research, Branding, Sales Strategies, Digital Marketing |
| BHMCT-217 | Practical - Food Production Management | Core Practical | 3 | Bulk Cooking, Kitchen Planning, Menu Engineering, Inventory Checks, Recipe Costing |
| BHMCT-218 | Practical - Food & Beverage Service Management | Core Practical | 3 | Bar Stock Control, Outlet Supervision, Promotional Activities, Complaint Resolution, Staff Training |
| BHMCT-219 | Practical - Front Office Management | Core Practical | 2 | Advanced PMS, Night Audit Report, Sales Pitches, Loyalty Programs, Crisis Response |
| BHMCT-220 | Practical - Accommodation Management | Core Practical | 2 | Quality Audits, Staff Supervision, Vendor Management, Laundry Operations, Budget Monitoring |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-301 | Industrial Training | Core Training | 16 | On-the-job application, Departmental Rotations, Skill Development, Industry Exposure, Report Writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-302 | Human Resource Management | Core Theory | 3 | HR Planning, Recruitment, Training & Development, Performance Appraisal, Employee Relations |
| BHMCT-303 | Nutrition & Food Science | Core Theory | 3 | Macronutrients, Micronutrients, Food Spoilage, Food Additives, Therapeutic Diets |
| BHMCT-304 | Facility Planning & Management | Core Theory | 3 | Site Selection, Layout Design, Guest Room Design, Kitchen Planning, Maintenance |
| BHMCT-305 | Research Methodology | Generic Elective | 3 | Research Design, Data Collection, Sampling, Data Analysis, Report Writing |
| BHMCT-306 | Entrepreneurship & Small Business Management | Generic Elective | 3 | Business Plan, Funding, Legal Aspects, Marketing, Small Business Operations |
| BHMCT-307 | Hotel Information Systems | Skill Enhancement Course | 3 | CRS, GDS, PMS, POS, Data Security, Revenue Management Systems |
| BHMCT-308 | Viva Voce on Industrial Training | Core Viva Voce | 3 | Presentation of training report, Experience sharing, Industry knowledge, Communication skills, Problem-solving |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-401 | Strategic Management | Core Theory | 3 | Strategic Planning, SWOT Analysis, Competitive Advantage, Corporate Governance, Change Management |
| BHMCT-402 | Food Safety & Quality Management | Core Theory | 3 | HACCP, ISO Standards, Food Adulteration, Sanitation, Quality Control |
| BHMCT-403 | Event Management | Generic Elective | 3 | Event Planning, Budgeting, Marketing, Logistics, Risk Management |
| BHMCT-404 | Project Planning & Control | Generic Elective | 3 | Project Lifecycle, Scheduling, Resource Allocation, Monitoring, Evaluation |
| BHMCT-405 | Financial Management for Hospitality | Core Theory | 3 | Capital Budgeting, Investment Decisions, Fund Management, Profitability Analysis, Financial Forecasting |
| BHMCT-406 | Project Work | Core Project | 4 | Problem Identification, Research Design, Data Analysis, Report Writing, Presentation |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-407 | Revenue Management | Core Theory | 3 | Pricing Strategies, Demand Forecasting, Channel Management, Yield Management, Market Segmentation |
| BHMCT-408 | Services Marketing | Core Theory | 3 | Service Characteristics, Service Quality, Customer Experience, Relationship Marketing, Digital Services |
| BHMCT-409 | Destination Management | Generic Elective | 3 | Tourist Destinations, Marketing Destinations, Sustainability, Tourism Policies, Stakeholder Management |
| BHMCT-410 | Contemporary Issues in Hospitality | Generic Elective | 3 | Sustainability, Technology Integration, Ethical Practices, Global Trends, Crisis Management |
| BHMCT-411 | Project Report & Viva Voce | Core Project | 6 | Comprehensive Project Report, Research Findings, Data Interpretation, Oral Presentation, Q&A Session |
