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BHMCT in General at Gujarat Technological University
Ahmedabad, Gujarat
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About the Specialization
What is General at Gujarat Technological University Ahmedabad?
This BHMCT program at Gujarat Technological University focuses on developing skilled professionals for the dynamic hospitality industry. It integrates theoretical knowledge with extensive practical training across food production, service, accommodation, and management. The program emphasizes an industry-centric approach to meet the growing demand for qualified personnel in hotels, resorts, and catering establishments in India. This comprehensive curriculum prepares students for diverse roles within the global hospitality sector.
Who Should Apply?
This program is ideal for fresh graduates from any stream with a passion for hospitality and service, seeking entry into the vibrant hotel and tourism sector. It also caters to individuals aiming to build a strong foundation for managerial roles in hotels, restaurants, and allied services. Enthusiastic learners with good communication skills and a customer-centric mindset will thrive in this curriculum, leveraging their interpersonal abilities for success.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as Hotel Managers, Chefs, Food & Beverage Managers, Front Office Executives, and Housekeeping Supervisors. Entry-level salaries range from INR 2.5 Lakhs to 4.5 Lakhs annually, with significant growth potential up to INR 8-15 Lakhs for experienced professionals in leading Indian and international hotel chains. The program aligns with industry needs for skilled and adaptable professionals.
Student Success Practices
Foundation Stage
Immerse in Practical Skills- (Semester 1-2)
Actively participate in all practical lab sessions across Food Production, F&B Service, Front Office, and Housekeeping. Focus on mastering basic techniques, safety protocols, and operational workflows. Consistent practice in these core areas builds a strong hands-on foundation essential for industry roles.
Tools & Resources
College kitchens and labs, Departmental training manuals, Peer learning groups
Career Connection
Strong practical skills are non-negotiable for entry-level positions and greatly enhance employability during initial placements and internships.
Develop Communication and Etiquette- (Semester 1-2)
Dedicate time to improving English communication skills (both verbal and written) and professional etiquette. Participate in class presentations, role-plays, and seek opportunities for formal and informal interactions with faculty and peers. Focus on body language, active listening, and polite expressions.
Tools & Resources
English language labs, Communication skill workshops, Online grammar and vocabulary resources like Grammarly
Career Connection
Excellent communication and soft skills are critical for guest interaction, teamwork, and career progression in the service-oriented hospitality industry, aiding in interviews and daily operations.
Build a Strong Academic Base- (Semester 1-2)
Pay close attention to core theory subjects like Principles of Management, Food Science, and Accommodation Management. Form study groups, utilize library resources, and proactively seek clarifications from faculty. Understanding these fundamentals provides the theoretical backbone for all practical applications.
Tools & Resources
Textbooks, reference books, academic journals, GTU e-resources portal, Faculty consultation hours
Career Connection
A solid theoretical understanding helps in passing university exams and provides a conceptual framework for problem-solving and decision-making in future managerial roles, differentiating candidates during hiring.
Intermediate Stage
Excel in Industrial Exposure Training (IET)- (Semester 3-4)
Treat the IET (Industrial Exposure Training) as a crucial learning ground. Seek diverse departmental exposure, ask proactive questions, take initiative in assigned tasks, and maintain a detailed, reflective logbook. Engage enthusiastically with supervisors and colleagues, absorbing as much real-world knowledge as possible.
Tools & Resources
Industry mentors, IET report guidelines, Networking events during training
Career Connection
IET provides invaluable real-world experience, helps in identifying career interests, builds professional networks, and often leads to pre-placement offers or preferential hiring.
Specialize through Advanced Practicals- (Semester 3-5)
Dedicate extra effort to advanced practicals in specialized cuisines (Indian, Continental, Oriental), advanced beverage services (mixology, sommelier basics), and front office/housekeeping operations. Explore advanced techniques in patisserie, confectionery, and modern service styles to hone a niche skill set that makes you stand out.
Tools & Resources
Specialty kitchen equipment, Recipe books, culinary blogs, Beverage tasting sessions
Career Connection
Specialized skills enhance marketability for specific departmental roles (e.g., as a specialized chef or F&B expert) and command higher starting salaries and faster career progression.
Engage in Industry-Specific Projects & Competitions- (Semester 3-5)
Actively participate in departmental projects, college fests, inter-college culinary, service, or management competitions. These opportunities provide hands-on experience in event planning, menu engineering, cost control, and guest service in a competitive environment, enhancing leadership and team skills.
Tools & Resources
Project management software, Event planning committees, Industry competition platforms
Career Connection
Such experiences build a strong resume, demonstrate initiative, problem-solving skills, and teamwork, which are highly valued by recruiters during placements and entry into management trainee programs.
Advanced Stage
Strategic Career Planning & Placement Preparation- (Semester 6-8)
Begin early research on potential employers, roles, and career paths. Refine your resume and cover letters tailored to specific job descriptions. Practice interview skills, focusing on behavioral, situational, and technical questions. Leverage the college''''s placement cell and alumni network for guidance, mock interviews, and opportunities.
Tools & Resources
GTU Placement Cell, LinkedIn for networking, Interview preparation guides, Company websites
Career Connection
Proactive and strategic placement preparation significantly increases the chances of securing desired job offers in leading hospitality organizations.
Undertake a Comprehensive Research Project/Dissertation- (Semester 6-7)
Choose a relevant and contemporary topic for your final research project or dissertation, focusing on a challenging aspect of the hospitality industry in India or globally. Conduct in-depth research, critical analysis, and present well-supported conclusions. This demonstrates analytical and problem-solving capabilities.
Tools & Resources
Academic databases, Research methodology guides, Faculty advisors, Statistical software
Career Connection
A strong research project showcases critical thinking and analytical skills, which are crucial for leadership roles and can be a significant talking point during interviews, leading to better career prospects.
Network and Professional Development- (Semester 6-8)
Attend industry workshops, seminars, and guest lectures to stay updated on hospitality trends and technologies. Actively engage with hospitality associations and industry leaders. Consider pursuing relevant professional certifications (e.g., in hygiene, safety, or specific PMS software) to enhance your professional profile and readiness for managerial roles.
Tools & Resources
Industry conferences and expos, Professional hospitality associations (e.g., FHRAI), Online certification platforms
Career Connection
Building a strong professional network opens doors to job opportunities, mentorship, and career advancement. Continuous learning through certifications demonstrates a commitment to professional growth and adaptability.
Program Structure and Curriculum
Eligibility:
- 10+2 (HSC) examination in any stream with English as a compulsory subject from a recognized board/university, or equivalent, as per GTU admission guidelines.
Duration: 8 semesters / 4 years
Credits: 185 Credits
Assessment: Internal: 30% (Theory), 50% (Practical), External: 70% (Theory), 50% (Practical)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM101 | Principles of Food Science | Core | 3 | Introduction to Food Science, Macronutrients and Micronutrients, Food Additives and Contaminants, Food Processing and Preservation, Food Quality and Standards |
| HM102 | Principles of Management | Core | 3 | Introduction to Management, Planning and Decision Making, Organizing and Staffing, Directing and Controlling, Management Theories |
| HM103 | Basic Food Production – I | Core | 3 | Kitchen Organization, Basic Cooking Methods, Cuts of Vegetables and Meats, Stocks, Soups, and Sauces, Basic Bakery and Confectionery |
| HM104 | Basic Food & Beverage Service – I | Core | 3 | F&B Service Organization, Types of Restaurants, Table Setting and Etiquette, Beverage Classification, Guest Handling Procedures |
| HM105 | Basic Front Office Operations – I | Core | 3 | Hotel Organization, Front Office Functions, Reservation Procedures, Guest Cycle, Telecommunications |
| HM106 | Basic Housekeeping Operations – I | Core | 3 | Housekeeping Department Structure, Cleaning Agents and Equipment, Room Cleaning Procedures, Linen and Laundry Operations, Lost and Found Procedures |
| HM107 | Computer Fundamentals | Core | 2 | Introduction to Computers, Operating Systems, MS Office Applications, Internet and Email, Data Security Basics |
| HM108 | Communication Skills in English | Core | 2 | Grammar and Vocabulary, Oral Communication, Written Communication, Presentation Skills, Public Speaking |
| HM109 | Basic Food Production Practical – I | Lab | 1 | Basic Vegetable Cuts, Stock Preparation, Soup Making, Basic Sauce Preparation, Simple Snack Items |
| HM110 | Basic Food & Beverage Service Practical – I | Lab | 1 | Napkin Folds, Basic Table Setup, Tray Service, Clearing Techniques, Beverage Service |
| HM111 | Basic Front Office Practical – I | Lab | 1 | Reservation Handling, Check-in Procedures, Guest Registration, Telephone Etiquette, Key Handling |
| HM112 | Basic Housekeeping Practical – I | Lab | 1 | Room Cleaning Steps, Bed Making, Cleaning Equipment Use, Bathroom Cleaning, Pantry Management |
| HM113 | Computer Practical | Lab | 1 | MS Word Document Creation, MS Excel Spreadsheets, MS PowerPoint Presentations, Internet Browsing, Email Communication |
| HM114 | Communication Skills Practical | Lab | 1 | Group Discussions, Debates, Role-playing Scenarios, Interview Practice, Public Speaking Exercises |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM201 | Food Safety & Hygiene | Core | 3 | Personal Hygiene, Foodborne Illnesses, HACCP Principles, Sanitation and Waste Management, Food Laws and Regulations |
| HM202 | Accommodation Management | Core | 3 | Types of Guest Rooms, Room Rates and Categories, Inter-departmental Coordination, Yield Management, Security and Safety |
| HM203 | Basic Food Production – II | Core | 3 | Basic Cuisine Types (Indian, Continental), Egg Preparations, Vegetable Cookery, Fish and Shellfish Cookery, Basic Desserts |
| HM204 | Basic Food & Beverage Service – II | Core | 3 | Restaurant Service Techniques, Types of Meals, Non-Alcoholic Beverages, Basic Bar Operations, Point of Sale Systems |
| HM205 | Basic Front Office Operations – II | Core | 3 | Guest Accounting, Payment Methods, Night Auditing, Checkout Procedures, Guest Relations Management |
| HM206 | Basic Housekeeping Operations – II | Core | 3 | Public Area Cleaning, Pest Control, Flower Arrangements, Horticulture Basics, Inventory Control |
| HM207 | Hotel Engineering | Core | 2 | Building Maintenance, HVAC Systems, Plumbing and Sanitation, Electrical Systems, Fire Safety Systems |
| HM208 | Basic French / Basic German | Core | 2 | Basic Greetings and Introductions, Numbers and Time, Ordering Food and Drinks, Hotel-specific Vocabulary, Simple Conversations |
| HM209 | Basic Food Production Practical – II | Lab | 1 | Indian Basic Gravies, Continental Basic Dishes, Egg Cookery, Basic Meat Preparations, Dessert Plating |
| HM210 | Basic Food & Beverage Service Practical – II | Lab | 1 | Gueridon Service Basics, Wine Service Basics, Coffee and Tea Service, Mocktail Preparation, Billing Procedures |
| HM211 | Basic Front Office Practical – II | Lab | 1 | Guest Ledger Handling, Cash and Credit Operations, Handling Complaints, Guest History Records, Check-out and Departure |
| HM212 | Basic Housekeeping Practical – II | Lab | 1 | Public Area Cleaning Techniques, Stain Removal, Flower Arrangement Styles, Mini Bar Stocking, Laundry and Dry Cleaning |
| HM213 | Foreign Language Practical | Lab | 1 | Role-play in Hotel Scenarios, Basic Conversational Practice, Understanding Accents, Cultural Nuances, Greeting Guests |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM301 | Nutrition & Dietetics | Core | 3 | Basic Nutrients, Balanced Diet, Food Metabolism, Special Diets, Nutritional Planning |
| HM302 | Human Resource Management | Core | 3 | HR Planning, Recruitment and Selection, Training and Development, Performance Appraisal, Compensation Management |
| HM303 | Food Production Operations – III (Indian Cuisine) | Core | 3 | Regional Indian Cuisines, Indian Breads, Tandoor Cookery, Indian Sweets, Curry Preparations |
| HM304 | Food & Beverage Service Operations – III | Core | 3 | Buffet Service, Banqueting and Conferencing, Catering Operations, Restaurant Layouts, Menu Engineering |
| HM305 | Front Office Management – III | Core | 3 | Property Management Systems (PMS), Yield and Revenue Management, Forecasting and Budgeting, Guest Relations and Loyalty, Front Office Audits |
| HM306 | Housekeeping Management – III | Core | 3 | Housekeeping Planning and Organization, Budgeting and Cost Control, Staffing and Training, Quality Control, Eco-friendly Practices |
| HM307 | Financial Management | Core | 3 | Financial Statements, Costing Methods, Budgeting and Forecasting, Capital Budgeting, Working Capital Management |
| HM308 | Industrial Exposure Training (IET) Orientation | Project | 1 | IET Objectives and Guidelines, Industry Expectations, Professional Ethics, Report Writing, Viva Preparation |
| HM309 | Food Production Practical – III | Lab | 1 | Indian Gravies and Curries, Tandoori Preparations, Indian Breads and Rice, Regional Indian Dishes, Indian Desserts |
| HM310 | Food & Beverage Service Practical – III | Lab | 1 | Buffet Setup, Banquet Service Styles, Catering Equipment, Special Event Setup, Cash Handling |
| HM311 | Front Office Practical – III | Lab | 1 | PMS Simulations, Handling Room Status, Revenue Reporting, Guest Feedback Handling, Bell Desk Operations |
| HM312 | Housekeeping Practical – III | Lab | 1 | Deep Cleaning Techniques, Carpet and Upholstery Care, Valet Services, Lost and Found Handling, Key Control Systems |
| HM313 | Basic Accounting Practical | Lab | 1 | Journal and Ledger Entries, Trial Balance, Bank Reconciliation, Payroll Processing, Inventory Valuation |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM401 | Facilities Planning | Core | 3 | Hotel Design Principles, Layout and Space Planning, Kitchen and Restaurant Layout, Guest Room Planning, Energy Conservation |
| HM402 | Organizational Behavior | Core | 3 | Individual Behavior, Group Dynamics, Motivation Theories, Leadership Styles, Organizational Culture |
| HM403 | Food Production Operations – IV (Continental & Oriental Cuisine) | Core | 3 | Classical French Cuisine, Italian Cuisine, Oriental Cuisines (Chinese, Thai), Garde Manger, International Desserts |
| HM404 | Food & Beverage Service Operations – IV (Bar & Beverage) | Core | 3 | Bar Operations, Alcoholic Beverages Classification, Cocktail and Mocktail Preparation, Wine and Spirit Knowledge, Responsible Alcohol Service |
| HM405 | Sales & Marketing Management | Core | 3 | Marketing Mix for Hospitality, Market Segmentation, Sales Strategies, Digital Marketing, Customer Relationship Management |
| HM406 | Hotel Law | Core | 3 | Indian Contract Act, Consumer Protection Act, Food Adulteration Act, Licensing and Regulations, Environmental Laws |
| HM407 | Research Methodology | Core | 2 | Research Design, Data Collection Methods, Sampling Techniques, Data Analysis, Report Writing |
| HM408 | Industrial Exposure Training (IET) Viva & Report | Project | 1 | IET Report Submission, Presentation of Experience, Viva Voce Examination, Learning Outcomes Assessment, Feedback and Evaluation |
| HM409 | Food Production Practical – IV | Lab | 1 | Continental Main Courses, Oriental Stir-fries, Pasta and Pizza, Salads and Dressings, Pastry and Bakes |
| HM410 | Food & Beverage Service Practical – IV | Lab | 1 | Bar Set-up, Cocktail Mixing, Flair Bartending Basics, Wine Decantation, Spirit Service |
| HM411 | Sales & Marketing Practical | Lab | 1 | Market Research Exercise, Creating Sales Presentations, Social Media Marketing Campaigns, Brochure Design, Customer Feedback Analysis |
| HM412 | Property Management System Practical | Lab | 1 | PMS Navigation, Reservation Entry, Check-in/Check-out on PMS, Billing and Posting, Generating Reports |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM501 | Food & Beverage Control | Core | 3 | Cost Control Principles, Menu Costing, Inventory Management, Purchasing and Receiving, Sales Forecasting |
| HM502 | Advanced Food Production Operations – V (Patisserie & Confectionery) | Core | 3 | Advanced Breads, French Pastries, Chocolate Artistry, Sugar Work, Dessert Plating Techniques |
| HM503 | Advanced Food & Beverage Service Operations – V | Core | 3 | Fine Dining Service, Theme Restaurants, Sommelier Skills, Cigar and Tobacco Knowledge, Mixology |
| HM504 | Advanced Front Office Operations – V | Core | 3 | Manager on Duty Role, Concierge Services, Handling VIP Guests, Crisis Management, Guest Loyalty Programs |
| HM505 | Advanced Housekeeping Operations – V | Core | 3 | Contracted Services, Uniform and Laundry Management, Safety and Security in Housekeeping, Interior Decoration Basics, Quality Assurance |
| HM506 | Entrepreneurship Development | Core | 3 | Concept of Entrepreneurship, Business Plan Development, Funding Sources, Legal Aspects of Business, Marketing for Startups |
| HM507 | Management Information System | Core | 2 | Role of IT in Hospitality, Hotel Management Software, Data Analytics Basics, E-commerce in Hotels, Cybersecurity Fundamentals |
| HM508 | Advanced Food Production Practical – V | Lab | 1 | Advanced Pastry Production, Chocolate Sculptures, Sugar Showpieces, Artistic Plating, Specialty Breads |
| HM509 | Advanced Food & Beverage Service Practical – V | Lab | 1 | Flambé and Carving, Wine and Food Pairing, Advanced Mixology, International Coffee & Tea, Handling Guest Emergencies |
| HM510 | Advanced Front Office Practical – V | Lab | 1 | PMS Reporting, Handling Critical Incidents, Concierge Services Practice, Inter-departmental Coordination Drills, Guest History Management |
| HM511 | Advanced Housekeeping Practical – V | Lab | 1 | Flower Arrangement for Events, Interior Design Principles, Advanced Laundry Machinery, Eco-friendly Cleaning Methods, Supervisory Rounds |
| HM512 | Project Study | Project | 1 | Project Selection, Literature Review, Data Collection, Data Analysis, Report Writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM601 | Services Marketing | Core | 3 | Nature of Services, Service Quality, Customer Expectations, Service Design, Managing Service Encounters |
| HM602 | Total Quality Management | Core | 3 | TQM Principles, Quality Standards (ISO), Customer Satisfaction, Continuous Improvement, Benchmarking |
| HM603 | Strategic Management | Core | 3 | Strategic Analysis, Strategy Formulation, Strategic Implementation, Competitive Advantage, Hospitality Industry Strategy |
| HM604A | Club Management | Elective I | 3 | Club Organization, Membership Management, Club Operations, Event Planning in Clubs, Financial Management of Clubs |
| HM604B | Event Management | Elective I | 3 | Event Planning Process, Event Budgeting, Logistics and Operations, Marketing and Promotion, Risk Management in Events |
| HM604C | Tourism Management | Elective I | 3 | Concepts of Tourism, Types of Tourism, Tourism Products, Impacts of Tourism, Sustainable Tourism |
| HM605A | Travel Agency & Tour Operations | Elective II | 3 | Role of Travel Agencies, Tour Packaging, Airline Ticketing, Travel Insurance, Customer Service in Travel |
| HM605B | Cruise Ship Operations | Elective II | 3 | Cruise Ship Industry, Departmental Operations, Safety and Security, Passenger Services, Cruise Line Marketing |
| HM605C | Retail Management in Hospitality | Elective II | 3 | Retail Concepts, Merchandising, Store Layout, Retail Marketing, Customer Service in Retail |
| HM606 | Grand VIVA | Project | 2 | Comprehensive Knowledge Assessment, Application of Learning, Problem-Solving Skills, Communication and Presentation, Industry Readiness |
| HM607 | Industrial Training (IT) | Project | 2 | Practical Hotel Operations, Departmental Rotations, Skill Development, Industry Exposure, Professional Networking |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM701 | Hospitality Revenue Management | Core | 3 | Revenue Management Concepts, Pricing Strategies, Forecasting Demand, Distribution Channels, Yield Management Tools |
| HM702 | Hospitality Facilities Management | Core | 3 | Facility Operations, Preventive Maintenance, Energy Management, Waste Management, Safety and Security Systems |
| HM703 | Advanced Indian & Global Cuisine | Core | 3 | Fusion Cuisine, Molecular Gastronomy Basics, Regional Indian Culinary Arts, International Gourmet Cooking, Menu Development |
| HM704 | Advanced Beverage Studies | Core | 3 | Wine Regions and Production, Spirit Distillation, Beer Brewing, Coffee and Tea Connoisseurship, Beverage Inventory Control |
| HM705 | Hospitality Financial Management | Core | 3 | Financial Analysis in Hotels, Investment Decisions, Capital Structure, Budgetary Control, Risk Management |
| HM706 | Research Project | Project | 3 | Defining Research Problem, Methodology Design, Data Collection and Analysis, Report Writing, Research Ethics |
| HM707 | Advanced Indian & Global Cuisine Practical | Lab | 1 | Gourmet Indian Dishes, International Fine Dining Recipes, Molecular Gastronomy Applications, Plating Innovations, Bespoke Menu Creation |
| HM708 | Advanced Beverage Studies Practical | Lab | 1 | Advanced Wine Tasting, Spirit Blending, Craft Beer Appreciation, Signature Cocktails, Beverage Service Management |
| HM709 | Research Project Viva | Project | 1 | Project Presentation, Defense of Research Findings, Response to Queries, Methodology Justification, Implications and Future Scope |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HM801 | International Hospitality Management | Core | 3 | Global Hotel Chains, International Markets, Cultural Diversity Management, Global Tourism Trends, International Hotel Law |
| HM802 | Sustainable Hospitality Operations | Core | 3 | Green Initiatives in Hotels, Environmental Impact, Sustainable Sourcing, Waste Reduction, Corporate Social Responsibility |
| HM803 | Hospitality Entrepreneurship | Core | 3 | Business Models for Hospitality, Franchising and Leasing, Innovation in Hospitality, Funding for Hospitality Ventures, Legal and Regulatory Framework |
| HM804 | Dissertation/Final Project | Project | 3 | In-depth Research, Problem Identification, Extensive Data Analysis, Solution Development, Comprehensive Report |
| HM805 | Seminar & Presentation | Project | 3 | Current Industry Topics, Critical Analysis, Presentation Skills, Public Speaking, Audience Engagement |
