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BHMCT in General at Invertis University
Bareilly, Uttar Pradesh
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About the Specialization
What is General at Invertis University Bareilly?
This Bachelor of Hotel Management and Catering Technology (BHMCT) program at Invertis University focuses on developing well-rounded professionals for the dynamic hospitality industry. It integrates theoretical knowledge with practical skills across various hotel departments, including food production, food and beverage service, front office, and accommodation operations. The curriculum is designed to meet the evolving demands of the Indian hospitality sector, preparing students for managerial and entrepreneurial roles in a rapidly growing market.
Who Should Apply?
This program is ideal for fresh graduates from any stream who possess a passion for service, excellent communication skills, and an eagerness to pursue a career in hospitality. It also suits individuals aspiring to become future hotel managers, restaurateurs, or event planners. No specific prior hospitality background is required, but a keen interest in customer service, culinary arts, and management principles will be highly beneficial for aspiring candidates.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India''''s booming hospitality industry, ranging from hotel operations and resort management to airline catering and cruise line services. Entry-level salaries typically range from INR 2.5 to 4.5 LPA, with significant growth trajectories for experienced professionals into managerial and executive roles. The program also equips students for entrepreneurial ventures, preparing them to launch their own cafes, restaurants, or event management companies.
Student Success Practices
Foundation Stage
Master Foundational Skills & Discipline- (Semester 1-2)
Dedicate significant time to hands-on practical sessions in food production, F&B service, front office, and housekeeping. Focus on precision, speed, and understanding the ''''why'''' behind each technique. Maintain a professional demeanor and adherence to industry standards, including uniform and grooming, from day one.
Tools & Resources
Departmental kitchens and labs, Standard operating procedure (SOP) manuals, Online hospitality tutorials, Peer-group practice sessions
Career Connection
Builds the core practical competence and professional discipline essential for entry-level roles and a strong base for future management positions.
Develop Strong Communication & Etiquette- (Semester 1-2)
Actively participate in role-playing exercises for guest interaction, complaint handling, and team communication. Focus on improving English proficiency, listening skills, and mastering basic hotel etiquette. Engage in group discussions and presentations for subjects like Business Communication.
Tools & Resources
University language labs, Toastmasters International-style clubs, Hospitality-focused etiquette guides, Industry seminars
Career Connection
Essential for effective customer service, team collaboration, and upward mobility in the service-oriented hospitality sector.
Build Academic Excellence & Time Management- (Semester 1-2)
Develop a consistent study routine, review theoretical concepts regularly, and prepare diligently for internal assessments and end-term examinations. Focus on understanding core management principles and hotel engineering fundamentals. Learn to balance academic demands with practical lab work effectively.
Tools & Resources
Textbooks, Lecture notes, Academic support sessions, Study groups, Time management apps/planners
Career Connection
Strong academic performance is crucial for internships, securing good placements, and building analytical skills required for managerial roles.
Intermediate Stage
Deep Dive into Departmental Specialization- (Semesters 3-5)
Identify areas of interest (e.g., culinary, F&B, front office, accommodation) and actively seek opportunities to excel in those practical and theoretical subjects. For Industrial Training, strategically choose a department or role that aligns with your career aspirations and actively seek feedback from supervisors.
Tools & Resources
Advanced departmental labs, Industry mentorship, Specialized online courses, Industry magazines
Career Connection
Allows students to develop expertise, making them more attractive for specialized roles and management trainee programs, especially during their extensive industrial training.
Cultivate Leadership & Problem-Solving Skills- (Semesters 3-5)
Take on leadership roles in college events, student organizations, or practical project teams. Practice critical thinking to solve hypothetical and real-world hospitality scenarios, focusing on guest satisfaction, cost control, and operational efficiency. Participate in inter-college competitions.
Tools & Resources
Case studies, Simulation games, Departmental club activities, University leadership workshops
Career Connection
Develops essential soft skills and decision-making capabilities highly valued in supervisory and managerial positions within hotels and related businesses.
Expand Industry Network & Knowledge- (Semesters 3-5)
Attend hospitality conferences, workshops, and guest lectures organized by the university or local industry associations. Connect with industry professionals on platforms like LinkedIn and conduct informational interviews. Stay updated on global and Indian hospitality trends, emerging technologies, and new service concepts.
Tools & Resources
LinkedIn, Industry associations (FHRAI, HAI), Hospitality blogs and news sites, University alumni network
Career Connection
Crucial for internship and job opportunities, mentorship, and understanding real-time industry challenges and innovations, enhancing career readiness.
Advanced Stage
Specialize & Project-Based Learning- (Semesters 6-7)
Choose electives wisely based on your career goals and previous industrial training experience. For Project Work, select a relevant industry problem or a specific area of innovation in hospitality. Focus on in-depth research, data analysis, and developing practical solutions applicable to the Indian context.
Tools & Resources
Research databases, Academic journals, Industry reports, Faculty guidance, Statistical software
Career Connection
Demonstrates specialized knowledge and analytical capabilities, making graduates highly valuable for roles requiring strategic thinking and problem-solving, like consultancy or advanced management.
Master Professional Placement Readiness- (Semesters 7-8)
Actively engage in career counselling sessions, resume building workshops, and mock interviews. Tailor your resume and cover letter to specific job descriptions and practice answering common HR and technical questions. Leverage the university''''s placement cell extensively for internship and job opportunities.
Tools & Resources
University placement cell, Online resume builders, Interview preparation platforms (Glassdoor, Naukri), Professional networking events
Career Connection
Direct impact on securing desirable placements in top hospitality organizations, maximizing initial salary packages, and launching a successful career.
Cultivate Entrepreneurial Mindset & Leadership- (Semesters 6-8)
Explore concepts of entrepreneurship development and strategic management, considering opportunities to innovate or start your own venture within the hospitality space. Develop a comprehensive business plan for a hospitality concept. Participate in leadership development programs and mentorship initiatives to prepare for future managerial roles.
Tools & Resources
Business plan templates, Startup incubators (if available), Case studies of successful Indian hospitality ventures, Leadership seminars
Career Connection
Prepares students not just for employment, but also for creating employment, fostering innovation, and taking on leadership roles with strategic vision in the competitive Indian market.
Program Structure and Curriculum
Eligibility:
- 10+2 with minimum 45% marks
Duration: 4 years / 8 semesters
Credits: 181 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM101 | Foundation Course In Food Production – I (Theory) | Core | 3 | Introduction to Cookery, Basic Ingredients, Methods of Cooking, Stocks and Soups, Sauces and Emulsions |
| BHM102 | Foundation Course In Food & Beverage Service – I (Theory) | Core | 3 | Introduction to F&B Industry, Types of Service, F&B Equipment, Menu Knowledge, Basic Service Procedures |
| BHM103 | Foundation Course In Front Office – I (Theory) | Core | 3 | Introduction to Hotel Industry, Front Office Department, Guest Cycle, Reservations, Reception Procedures |
| BHM104 | Foundation Course In Accommodation Operations – I (Theory) | Core | 3 | Introduction to Housekeeping, Housekeeping Department, Cleaning Equipment, Cleaning Agents, Guest Room Cleaning |
| BHM105 | Hotel Engineering (Theory) | Core | 3 | Building Materials, Plumbing Systems, Electrical Systems, HVAC and Refrigeration, Fire Safety and Security |
| BHM106 | Business Communication (Theory) | Core | 3 | Principles of Communication, Verbal and Non-verbal Communication, Business Correspondence, Presentation Skills, Group Discussion |
| BHM107 | Foundation Course In Food Production – I (Practical) | Lab | 2 | Basic Knife Cuts, Vegetable Preparations, Stock Making Techniques, Egg and Rice Cookery, Basic Indian Breads |
| BHM108 | Foundation Course In Food & Beverage Service – I (Practical) | Lab | 2 | Tray and Plate Service, Table Setting, Non-Alcoholic Beverage Service, Guest Handling, Service Etiquettes |
| BHM109 | Foundation Course In Front Office – I (Practical) | Lab | 2 | Bell Desk Operations, Message and Mail Handling, Room Status Reporting, Reservation Forms, Key Control |
| BHM110 | Foundation Course In Accommodation Operations – I (Practical) | Lab | 2 | Bed Making, Room Cleaning Procedures, Linen Handling, Flower Arrangement, Public Area Cleaning |
| BHM111 | Industrial Exposure/Educational Tour | Project | 2 | Industry Observation, Field Study, Industry Practices, Report Writing, Presentation |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM201 | Foundation Course In Food Production – II (Theory) | Core | 3 | Larder Operations, Butchery and Fish Cookery, Continental Cuisine, Indian Cuisine, Bakery and Confectionery |
| BHM202 | Foundation Course In Food & Beverage Service – II (Theory) | Core | 3 | Bar Operations, Alcoholic Beverages, Wine Appreciation, Cocktail Preparation, Beverage Control |
| BHM203 | Foundation Course In Front Office – II (Theory) | Core | 3 | Property Management Systems (PMS), Guest Relations, Bell Desk Operations, Concierge Services, Night Audit |
| BHM204 | Foundation Course In Accommodation Operations – II (Theory) | Core | 3 | Laundry Operations, Uniform Room Management, Pest Control, Waste Management, Interior Decoration Basics |
| BHM205 | Principles of Management (Theory) | Core | 3 | Management Concepts, Planning and Organizing, Staffing and Directing, Controlling, Managerial Roles |
| BHM206 | Computer Fundamentals (Theory) | Core | 3 | Hardware and Software, Operating Systems, Microsoft Office Suite, Internet and E-mail, Data Security |
| BHM207 | Foundation Course In Food Production – II (Practical) | Lab | 2 | Meat and Fish Fabrication, Continental Main Courses, Indian Regional Dishes, Basic Pastries, Soup and Sauce Production |
| BHM208 | Foundation Course In Food & Beverage Service – II (Practical) | Lab | 2 | Spirit Dispensing, Wine Service Protocols, Cocktail Mixing Techniques, Coffee and Tea Service, Bar Set-up |
| BHM209 | Foundation Course In Front Office – II (Practical) | Lab | 2 | Check-in and Check-out, Guest History Records, Telephone Handling, Vouchers and Cashiering, Safe Deposit Locker Operations |
| BHM210 | Foundation Course In Accommodation Operations – II (Practical) | Lab | 2 | Stain Removal, Laundry Equipment Operation, Flower Decor for Rooms, Room Layout and Aesthetics, Inventory Control |
| BHM211 | Viva Voce | Project | 2 | Subject Knowledge Assessment, Communication Skills, Presentation, Q&A Session, Overall Program Understanding |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM301 | Food Production Management – I (Theory) | Core | 3 | Quantity Food Production, Menu Planning, Cost Control, Recipe Standardization, Indian Regional Cuisines |
| BHM302 | Food & Beverage Service Management – I (Theory) | Core | 3 | Restaurant Planning, Bar Management, Beverage Control Systems, Special Events, Banqueting Operations |
| BHM303 | Front Office Management – I (Theory) | Core | 3 | Yield Management, Revenue Management, Forecasting and Budgeting, Reservation Systems, Guest Feedback Systems |
| BHM304 | Accommodation Operations Management – I (Theory) | Core | 3 | Housekeeping Budgeting, Staffing and Training, Linen and Uniform Management, Security Aspects, Waste Management Strategies |
| BHM305 | Principles of Accounting (Theory) | Core | 3 | Accounting Concepts, Journal and Ledger, Trial Balance, Financial Statements, Cost Accounting Basics |
| BHM306 | Nutrition & Food Science (Theory) | Core | 3 | Macronutrients and Micronutrients, Balanced Diet, Food Safety and Hygiene, Food Preservation, Nutritional Value of Foods |
| BHM307 | Food Production Management – I (Practical) | Lab | 2 | Buffet Layout and Presentation, Theme Dinners, Quantity Cooking Techniques, Costing Exercises, Bakery Product Preparation |
| BHM308 | Food & Beverage Service Management – I (Practical) | Lab | 2 | Banquet Setup, Theme Parties and Events, Gueridon Service, Flambé Techniques, Advanced Mixology |
| BHM309 | Front Office Management – I (Practical) | Lab | 2 | PMS Operations, Check-in/out Scenarios, Complaint Handling, Night Audit Procedures, Foreign Exchange |
| BHM310 | Accommodation Operations Management – I (Practical) | Lab | 2 | Deep Cleaning Procedures, Inventory Management, Laundry Operations, Guest Room Amenities, Safety and Security |
| BHM311 | Foreign Language – I (French/German) (Theory) | Elective | 2 | Basic Greetings and Introductions, Hotel Terminology, Numbers and Time, Ordering Food and Beverages, Basic Directions |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM401 | Food Production Management – II (Theory) | Core | 3 | Advanced Cuisines (Continental, Oriental), Patisserie and Confectionery, Garde Manger, Special Dietary Needs, Molecular Gastronomy Basics |
| BHM402 | Food & Beverage Service Management – II (Theory) | Core | 3 | International Wines and Spirits, Cigars and Coffee, Food and Wine Pairing, Menu Engineering, Sales Promotion Strategies |
| BHM403 | Front Office Management – II (Theory) | Core | 3 | Sales & Marketing in Hotels, Yield Management Strategies, Revenue Management, CRM and Loyalty Programs, Digital Presence Management |
| BHM404 | Accommodation Operations Management – II (Theory) | Core | 3 | Budgeting and Cost Control, Human Resource Management, Green Housekeeping Practices, Renovation and Refurbishment, Textile Technology |
| BHM405 | Marketing Management (Theory) | Core | 3 | Marketing Mix, Market Segmentation, Consumer Behavior, Product Life Cycle, Promotional Strategies |
| BHM406 | Hotel Laws (Theory) | Core | 3 | Contract Law, Consumer Protection Act, Hotel Licensing, Food Safety Regulations, Labor Laws, Environmental Laws |
| BHM407 | Food Production Management – II (Practical) | Lab | 2 | Advanced Continental Dishes, Baking and Patisserie Techniques, Dessert Preparation, Cold Kitchen Displays, Specialty Breads |
| BHM408 | Food & Beverage Service Management – II (Practical) | Lab | 2 | Wine Decanting and Service, Cigar and Cognac Service, Advanced Cocktail Crafting, Theme Dinner Planning, Customer Service Scenarios |
| BHM409 | Front Office Management – II (Practical) | Lab | 2 | Sales Pitches for Rooms, Marketing Collateral, Complaint Resolution, Loyalty Program Enrollment, Data Entry and Analysis |
| BHM410 | Accommodation Operations Management – II (Practical) | Lab | 2 | Budget Simulation, Staff Training Modules, Inventory Audit, Pest Control Measures, Green Cleaning Products |
| BHM411 | Foreign Language – II (French/German) (Theory) | Elective | 2 | Advanced Greetings and Phrases, Reservation and Check-in, Food and Beverage Vocabulary, Cultural Etiquette, Directional Phrases |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM501 | Industrial Training (17-24 Weeks) | Project | 20 | Hands-on Departmental Experience, Skill Application, Industry Best Practices, Professional Development, Training Report Writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM601 | Human Resource Management (Theory) | Core | 3 | HR Planning, Recruitment and Selection, Training and Development, Performance Appraisal, Compensation Management |
| BHM602 | Facility Planning & Management (Theory) | Core | 3 | Site Selection, Layout Design, Kitchen and Restaurant Planning, Guest Room Design, Maintenance Management |
| BHM603 | Principles of Financial Management (Theory) | Core | 3 | Financial Analysis, Capital Budgeting, Working Capital Management, Fund Flow Statement, Break-even Analysis |
| BHM604 | Food Safety & Hygiene (Theory) | Core | 3 | HACCP Principles, Foodborne Illnesses, Personal Hygiene, Sanitation Practices, Pest Control and Waste Disposal |
| BHM605 | Entrepreneurship Development (Theory) | Core | 3 | Concept of Entrepreneurship, Business Plan Development, Feasibility Study, Funding Sources, Legal Aspects for Startups |
| BHM606 | Food Production Management – III (Theory) | Elective | 3 | Advanced Confectionery, Chocolatiering, International Bakery, Special Dietary Menus, Food Styling |
| BHM607 | Food & Beverage Service Management – III (Theory) | Elective | 3 | Event Management, Catering Operations, Coffee Shop Management, Fine Dining Operations, Customer Relationship Management |
| BHM608 | Front Office Management – III (Theory) | Elective | 3 | Global Distribution Systems (GDS), E-commerce in Hotels, Digital Marketing, Revenue Optimization, Crisis Management |
| BHM609 | Accommodation Operations Management – III (Theory) | Elective | 3 | Energy Conservation, Sustainable Housekeeping, Budgeting & Cost Control, Interior Design Concepts, Quality Control |
| BHM610 | Food Production Management – III (Practical) | Lab | 2 | Advanced Confectionery Techniques, Chocolate Work, Artisan Breads, Menu Development, Food Presentation |
| BHM611 | Food & Beverage Service Management – III (Practical) | Lab | 2 | Theme Event Planning, Outdoor Catering Management, Barista Skills, Sommelier Training, Guest Complaint Handling |
| BHM612 | Front Office Management – III (Practical) | Lab | 2 | Online Booking Platforms, Guest Loyalty Programs, Data Analysis for Revenue, Reputation Management, Role-playing Scenarios |
| BHM613 | Accommodation Operations Management – III (Practical) | Lab | 2 | Eco-friendly Practices, Renovation Projects, Energy Audits, Interior Decorating, Housekeeping Software |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM701 | Research Methodology (Theory) | Core | 3 | Research Design, Data Collection Methods, Sampling Techniques, Data Analysis, Report Writing |
| BHM702 | Project Work | Project | 8 | Topic Selection, Literature Review, Methodology Development, Data Analysis and Findings, Dissertation Writing |
| BHM703 | Tourism Management (Theory) | Elective | 3 | Tourism Concepts, Types of Tourism, Tourist Behavior, Tourism Marketing, Sustainable Tourism |
| BHM704 | Hotel Management Information System (Theory) | Elective | 3 | Property Management System (PMS), Point of Sale (POS), Central Reservation System (CRS), IT Security, Data Analytics in Hotels |
| BHM705 | Strategic Management (Theory) | Elective | 3 | Strategic Planning, SWOT Analysis, Competitive Advantage, Corporate Social Responsibility, Strategy Implementation |
| BHM706 | Convention, Exhibition & Event Management (Theory) | Elective | 3 | Event Planning, Budgeting and Logistics, Venue Selection, Marketing Events, Risk Management |
| BHM707 | Revenue Management (Theory) | Elective | 3 | Forecasting Demand, Pricing Strategies, Demand Management, Distribution Channels, Yield Management Systems |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM801 | Internship/Training/Placement | Project | 10 | Industry Experience, Professional Development, Skill Refinement, Career Exploration, Final Report Submission |
| BHM802 | Comprehensive Viva Voce | Project | 5 | Overall Program Knowledge, Subject Integration, Presentation Skills, Interview Preparation, Career Readiness Assessment |
