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BHMCT in General at Gian Jyoti Institute of Management and Technology
S.A.S. Nagar (Mohali), Punjab
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About the Specialization
What is General at Gian Jyoti Institute of Management and Technology S.A.S. Nagar (Mohali)?
This Bachelor of Hotel Management and Catering Technology BHMCT program at Gian Jyoti Institute of Management and Technology focuses on developing skilled professionals for the dynamic hospitality industry. It integrates theoretical knowledge with extensive practical training across food production, service, front office, and housekeeping. India''''s burgeoning tourism sector and growing demand for quality hospitality services make this program highly relevant, preparing graduates for diverse roles in hotels, resorts, and allied sectors.
Who Should Apply?
This program is ideal for enthusiastic 10+2 graduates with a passion for service, creativity, and management, seeking entry into the vibrant hospitality and tourism industry. It also suits individuals who possess strong interpersonal skills and a desire to work in a fast-paced, customer-centric environment. Prior experience is not required, making it suitable for freshers eager to build a foundational career in hotel operations and management.
Why Choose This Course?
Graduates of this program can expect to embark on promising career paths in India as hotel managers, chefs, F&B executives, front office managers, or catering professionals. Entry-level salaries typically range from INR 2.5 to 4 LPA, growing significantly with experience. Opportunities abound in luxury hotels, quick-service restaurants, event management, and cruise lines, aligning with national and international hospitality certifications.
Student Success Practices
Foundation Stage
Master Core Departmental Fundamentals- (Semester 1-2)
Focus intensively on the practical and theoretical basics of Food Production, F&B Service, Front Office, and Housekeeping. Actively participate in all practical labs, taking detailed notes and seeking clarifications. Form study groups to discuss concepts and practice service sequences.
Tools & Resources
GJIMT''''s culinary labs, F&B training restaurant, Front Office simulation lab, YouTube tutorials for specific techniques, industry handbooks
Career Connection
A strong foundation in all core departments is crucial for understanding hotel operations, preparing for industrial training, and making informed specialization choices later.
Develop Professional Communication Skills- (Semester 1-2)
Prioritize enhancing English communication skills, both verbal and written, through dedicated practice. Participate in college debates, presentations, and group discussions. Practice greeting guests and taking orders using role-play scenarios.
Tools & Resources
Communication Skills Lab, online English proficiency courses, Toastmasters-style clubs if available, hotel English phrases guides
Career Connection
Effective communication is paramount in hospitality for guest interaction, team coordination, and career advancement, setting you apart during interviews and client interactions.
Cultivate Professionalism & Etiquette- (Semester 1-2)
Understand and internalize the importance of professional grooming, punctuality, and hospitality etiquette. Observe senior professionals, seek feedback on your behavior during practicals, and read about industry best practices.
Tools & Resources
Institute''''s mentors, hospitality journals, etiquette books, observation during practical sessions
Career Connection
Professionalism is a core expectation in hospitality, influencing initial impressions, career progression, and guest satisfaction, directly impacting your employability and brand.
Intermediate Stage
Excel in Departmental Operations & Controls- (Semester 3-5)
Deepen your understanding of advanced departmental operations, including cost control, revenue management, and quality assurance. Take initiative in practicals, manage small events, and actively analyze operational reports.
Tools & Resources
Hotel accounting software simulations, IKGPTU curriculum guides, industry case studies, guest lectures by hotel professionals
Career Connection
Proficiency in operational management and cost control makes you a valuable asset, crucial for managerial roles and demonstrating a clear understanding of business profitability.
Actively Participate in Industrial Trainings (I & II)- (Semester 2 and 4)
Approach your first and second industrial trainings with enthusiasm. Seek exposure to all departments, observe operations closely, and actively contribute. Network with department heads and learn about different career paths within the hotel. Maintain a detailed learning journal.
Tools & Resources
Host hotels for training, supervisors, industry networking events, online hospitality forums
Career Connection
These initial trainings provide essential hands-on experience, clarify career interests, build industry contacts, and are foundational for future placement opportunities and practical skill development.
Explore Electives and Specialization Interests- (Semester 5)
Use this stage to explore potential areas of specialization by deeply engaging with elective subjects. Attend workshops, webinars, and seminars related to different hotel departments (e.g., F&B, Rooms Division, Events).
Tools & Resources
Elective subject faculty, industry guest speakers, hospitality conferences, online certification platforms like Coursera/edX for related courses
Career Connection
Early identification of your specialization helps in tailoring your skills, choosing relevant projects, and positioning yourself effectively for specific roles in the competitive job market.
Advanced Stage
Excel in Industrial Exposure Training (IET)- (Semester 6)
Treat your extensive Industrial Exposure Training (IET) as a pre-placement opportunity. Take ownership of tasks, demonstrate leadership, and contribute to departmental goals. Develop a strong professional network and seek mentorship from senior management.
Tools & Resources
Assigned hotel for IET, departmental heads, HR managers, professional networking platforms like LinkedIn
Career Connection
Exceptional performance during IET often leads to direct placement offers, accelerates career progression, and provides invaluable experience that sets you apart from peers.
Undertake an Impactful Research Project- (Semester 7-8)
Choose a research topic relevant to current hospitality challenges or innovations. Conduct thorough primary and secondary research, apply analytical skills, and present your findings professionally. Seek guidance from faculty mentors.
Tools & Resources
College library, research databases, industry reports, faculty supervisors, statistical software (e.g., SPSS for analysis)
Career Connection
A well-executed research project demonstrates critical thinking, problem-solving, and analytical abilities, which are highly valued in strategic and managerial roles within the hospitality sector.
Master Interview & Placement Preparation- (Semester 7-8)
Actively participate in campus placement drives, mock interviews, and resume building workshops. Research target companies and roles. Develop strong situational and behavioral interview responses, and hone your presentation skills.
Tools & Resources
Placement Cell, career counselors, online interview preparation platforms, company websites, alumni network
Career Connection
Comprehensive placement preparation significantly increases your chances of securing desirable job offers in top hospitality brands, ensuring a smooth transition from academics to professional life.
Program Structure and Curriculum
Eligibility:
- 10+2 with minimum 45% Marks (40% for SC/ST category) in aggregate from any recognized Board.
Duration: 4 years / 8 semesters
Credits: 205 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT101-22 | Food Production Foundation-I | Core Theory | 3 | Introduction to Cookery, Basic Ingredients & Methods of Cooking, Stocks & Soups, Sauces, Salads & Dressings |
| BHMCT102-22 | Food & Beverage Service Foundation-I | Core Theory | 3 | Introduction to F&B Industry, Types of Service, Restaurant Equipment, Menu Planning, Food & Beverage Control |
| BHMCT103-22 | Front Office Foundation-I | Core Theory | 3 | Introduction to Hotel Industry, Front Office Department, Guest Cycle, Reservations, Telecommunications |
| BHMCT104-22 | Housekeeping Foundation-I | Core Theory | 3 | Introduction to Housekeeping, Cleaning Agents & Equipment, Guest Room Cleaning, Laundry Operations, Pest Control |
| BHMCT105-22 | Communication Skills-I | Core Theory | 3 | Basics of Communication, Verbal Communication, Non-Verbal Communication, Listening Skills, Presentation Skills |
| BHMCT106-22 | Computer Applications | Core Theory | 3 | Introduction to Computers, MS Office Suite, Internet & E-mail, Hotel Software Basics, Data Management |
| BHMCT107-22 | Food Production Foundation-I Practical | Core Practical | 2 | Knife Skills, Vegetable Cuts, Basic Cooking Methods, Stock & Soup Preparation, Basic Indian Dishes |
| BHMCT108-22 | Food & Beverage Service Foundation-I Practical | Core Practical | 2 | Tray Handling, Table Laying, Cover Setting, Napkin Folds, Basic Service Styles |
| BHMCT109-22 | Front Office Foundation-I Practical | Core Practical | 2 | Telephone Etiquette, Reservation Handling, Guest Check-in, Key Handling, Bell Desk Operations |
| BHMCT110-22 | Housekeeping Foundation-I Practical | Core Practical | 2 | Room Cleaning Techniques, Bed Making, Bathroom Cleaning, Linen & Uniform Handling, Public Area Cleaning |
| BHMCT111-22 | Communication Skills-I Practical | Core Practical | 1 | Role Plays, Group Discussions, Oral Presentations, Public Speaking Basics, Interview Practice |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT201-22 | Food Production Foundation-II | Core Theory | 3 | Egg Preparations, Breakfast Cookery, Fish Cookery, Meat & Poultry Cookery, Sandwiches & Canapés |
| BHMCT202-22 | Food & Beverage Service Foundation-II | Core Theory | 3 | Non-Alcoholic Beverages, Alcoholic Beverages, Bar Operations, Cigar & Cigarette Service, Room Service |
| BHMCT203-22 | Front Office Foundation-II | Core Theory | 3 | Check-in & Check-out Procedures, Cashiering, Bell Desk Operations, Concierge & Travel Desk, Guest Relations |
| BHMCT204-22 | Housekeeping Foundation-II | Core Theory | 3 | Public Area Cleaning, Horticulture, Interior Decoration, Safety & Security in Housekeeping, Waste Management |
| BHMCT205-22 | Nutrition & Food Science | Core Theory | 3 | Basic Nutrients, Balanced Diet, Food Contamination & Preservation, Food Additives, Therapeutic Diets |
| BHMCT206-22 | Hotel Engineering | Core Theory | 3 | Hotel Building & Structures, Electricity & Lighting, Water Management & Plumbing, HVAC Systems, Fire Safety & Security Systems |
| BHMCT207-22 | Food Production Foundation-II Practical | Core Practical | 2 | Egg Cookery, Breakfast Items, Fish & Seafood Preparations, Meat & Poultry Cuts, Continental Main Courses |
| BHMCT208-22 | Food & Beverage Service Foundation-II Practical | Core Practical | 2 | Non-Alcoholic Beverage Service, Basic Bar Operations, Room Service Sequence, Tray & Trolley Service, Dealing with Guest Complaints |
| BHMCT209-22 | Front Office Foundation-II Practical | Core Practical | 2 | Check-out Procedures, Cash Handling, Handling Guest Queries, Paging & Message Services, Wake-up Calls |
| BHMCT210-22 | Housekeeping Foundation-II Practical | Core Practical | 2 | Use of Cleaning Machines, Floor Care, Flower Arrangements, Polishing Techniques, Minibar Maintenance |
| BHMCT211-22 | Industrial Training-I | Internship | 2 | Basic Hotel Operations Exposure, Departmental Familiarization, Observational Learning, Teamwork Skills, Professional Conduct |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT301-22 | Food Production Operations-I | Core Theory | 3 | Indian Cuisine, Regional Indian Cuisines, Special Diet Preparations, Bakery & Confectionery Basics, Cost Control in Production |
| BHMCT302-22 | Food & Beverage Service Operations-I | Core Theory | 3 | Restaurant & Bar Management, Beverage Control, Cellar Management, Special Event Service, Customer Relationship Management |
| BHMCT303-22 | Front Office Operations-I | Core Theory | 3 | Night Auditing, Property Management Systems (PMS), Yield Management, Sales & Marketing in Front Office, Revenue Management |
| BHMCT304-22 | Housekeeping Operations-I | Core Theory | 3 | Linen & Uniform Room Management, Fabric Care & Stain Removal, Eco-friendly Housekeeping, Hiring & Training Housekeeping Staff, Safety Standards |
| BHMCT305-22 | Hotel Accountancy | Core Theory | 3 | Principles of Accounting, Journal, Ledger & Trial Balance, Financial Statements, Cost Accounting in Hotels, Budgeting & Forecasting |
| BHMCT306-22 | Principles of Management | Core Theory | 3 | Management Concepts & Theories, Planning & Decision Making, Organizing & Staffing, Directing & Motivating, Controlling & Evaluation |
| BHMCT307-22 | Food Production Operations-I Practical | Core Practical | 2 | Indian Breads, Tandoor Cookery, Regional Indian Dishes, Basic Bakery Products, Confectionery Items |
| BHMCT308-22 | Food & Beverage Service Operations-I Practical | Core Practical | 2 | Wine Service, Spirits Service, Beer Service, Cocktail Preparation, Bar Set-up |
| BHMCT309-22 | Front Office Operations-I Practical | Core Practical | 2 | PMS Operations, Guest Accounting, Handling Complaints, Concierge Services, Travel Arrangements |
| BHMCT310-22 | Housekeeping Operations-I Practical | Core Practical | 2 | Stain Removal, Laundry Equipment Operation, Care of Different Fabrics, Flower Arrangement Techniques, Interior Decoration Basics |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT401-22 | Food Production Operations-II | Core Theory | 3 | Continental Cuisine, Asian Cuisine, Regional Specialties, Cold Kitchen & Garde Manger, International Breads |
| BHMCT402-22 | Food & Beverage Service Operations-II | Core Theory | 3 | International Wines, Spirits & Liqueurs, Advanced Mixology, Responsible Service of Alcohol, Beverage Inventory Control |
| BHMCT403-22 | Front Office Operations-II | Core Theory | 3 | Guest Feedback Management, Conflict Resolution, Crisis Management, Hotel Security Systems, E-commerce in Front Office |
| BHMCT404-22 | Housekeeping Operations-II | Core Theory | 3 | Contract Services Management, Energy Conservation, Quality Control in Housekeeping, Lost & Found Procedures, Budgeting & Cost Control |
| BHMCT405-22 | Hotel Law | Core Theory | 3 | Indian Contract Act, Consumer Protection Act, Food Safety & Standards Act, Licensing & Regulations, Labor Laws in Hospitality |
| BHMCT406-22 | Human Resource Management | Core Theory | 3 | HRM Functions, Recruitment & Selection, Training & Development, Performance Appraisal, Compensation & Benefits |
| BHMCT407-22 | Food Production Operations-II Practical | Core Practical | 2 | Continental Main Courses, Asian Delicacies, Garde Manger Display, Pâtisserie Skills, International Bakery Products |
| BHMCT408-22 | Food & Beverage Service Operations-II Practical | Core Practical | 2 | Advanced Wine Service, Cocktail Making, Coffee & Tea Service, Flambé & Carving, Restaurant Supervision |
| BHMCT409-22 | Front Office Operations-II Practical | Core Practical | 2 | Guest History Management, Handling VIP Guests, Emergency Procedures, Revenue Optimization, Cross-selling & Upselling |
| BHMCT410-22 | Housekeeping Operations-II Practical | Core Practical | 2 | Supervisory Skills, Inventory Management, Budgeting Practical, Guest Room Inspection, Energy Management Practices |
| BHMCT411-22 | Industrial Training-II | Internship | 2 | Advanced Departmental Operations, Problem Solving in Operations, Guest Interaction, Supervisory Shadowing, Reporting & Documentation |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT501-22 | Quantity Food Production | Core Theory | 3 | Volume Cooking Techniques, Menu Engineering, Standard Recipes & Portion Control, Food Cost Control, Kitchen Layout & Design |
| BHMCT502-22 | Food & Beverage Control | Core Theory | 3 | Purchasing & Receiving, Stores Control & Inventory Management, Issuing & Costing, Revenue Control, Labor Cost Control |
| BHMCT503-22 | Hotel Sales & Marketing | Core Theory | 3 | Marketing Mix for Hotels, Market Segmentation & Targeting, Advertising & Promotion, Digital Marketing Strategies, Sales Techniques |
| BHMCT504-22 | Facility Planning | Core Theory | 3 | Site Selection & Planning, Layout & Design of Hotel Departments, Equipment Selection & Procurement, Energy Conservation & Sustainability, Renovation & Maintenance |
| BHMCT505-22 | Environmental Studies | Core Theory | 3 | Ecosystems & Biodiversity, Environmental Pollution & Control, Solid Waste Management, Sustainable Development Goals, Environmental Policies |
| BHMCT506-22 | Hospitality Financial Management | Core Theory | 3 | Financial Statements Analysis, Capital Budgeting, Working Capital Management, Budgeting & Variance Analysis, Sources of Finance |
| BHMCT507-22 | Quantity Food Production Practical | Core Practical | 2 | Bulk Cooking Techniques, Recipe Standardization, Banquet Menu Production, Buffet Display, Catering Operations |
| BHMCT508-22 | Hotel Sales & Marketing Practical | Core Practical | 2 | Sales Call Simulations, Brochure Design, Social Media Campaigns, Market Research Projects, Customer Database Management |
| BHMCT509-22 | Research Methodology | Core Theory | 3 | Introduction to Research, Research Design, Data Collection Methods, Sampling Techniques, Data Analysis & Report Writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT601-22 | Bakery & Confectionery | Core Theory | 3 | Bread Making, Cakes & Pastries, Chocolates & Candies, Desserts & Puddings, Sugar Work & Decorations |
| BHMCT602-22 | Entrepreneurship Development | Core Theory | 3 | Entrepreneurship Concepts, Business Idea Generation, Business Plan Development, Funding & Legal Aspects, Marketing for Startups |
| BHMCT603-22 | Industrial Exposure Training (IET) | Internship/Project | 20 | Extensive On-the-Job Training, Departmental Rotations, Supervisory Experience, Problem Solving in Real-time, Professional Networking |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT701-22 | Restaurant & Bar Management | Core Theory | 3 | Restaurant Concepts & Types, Staffing & Training, Quality Control & Service Recovery, Profit Maximization Strategies, Licensing & Regulations |
| BHMCT702-22 | Accommodation Management | Core Theory | 3 | Room Inventory Management, Revenue Management Strategies, Energy Conservation, Security Systems, Customer Relationship Management |
| BHMCT703-22 | Hospitality Marketing & Sales | Core Theory | 3 | Digital Marketing in Hospitality, Social Media Marketing, Brand Management, Market Research & Analysis, Loyalty Programs |
| BHMCT704-22 | Strategic Management in Hospitality | Core Theory | 3 | Strategic Planning Process, SWOT Analysis, Competitive Advantage, Growth Strategies, Corporate Social Responsibility |
| BHMCTE1-XX | Elective-I (Event Management / Cruiseline Operations) | Elective Theory | 3 | Event Planning & Design, Budgeting & Logistics, Event Marketing, Risk Management in Events, Cruise Industry Structure |
| BHMCTE2-XX | Elective-II (Advanced Food Production / Advanced F&B Service) | Elective Theory | 3 | Molecular Gastronomy, Fusion Cuisine, Patisserie Techniques, Mixology Advanced, Banquet Management |
| BHMCT705-22 | Project Report & Viva Voce | Project | 6 | Project Topic Selection, Literature Review, Methodology Design, Data Analysis & Interpretation, Report Writing & Presentation |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT801-22 | Food Safety & Quality Management | Core Theory | 3 | HACCP Principles, ISO Standards in Hospitality, Food Hygiene & Sanitation, Quality Audits, Guest Safety & Security |
| BHMCT802-22 | Hotel Finance & Revenue Management | Core Theory | 3 | Financial Performance Analysis, Pricing Strategies, Forecasting & Budgeting, Asset Management, Revenue Optimization Techniques |
| BHMCT803-22 | Research Project & Dissertation | Project | 15 | In-depth Research on Hospitality Topic, Primary & Secondary Data Collection, Advanced Data Analysis, Dissertation Writing, Viva Voce Examination |
