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BHM-CT in General at Maharshi Dayanand University, Rohtak
Rohtak, Haryana
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About the Specialization
What is General at Maharshi Dayanand University, Rohtak Rohtak?
This Bachelor of Hotel Management and Catering Technology (BHM&CT) program at Maharshi Dayanand University, Rohtak focuses on developing skilled professionals for the dynamic hospitality industry. It integrates theoretical knowledge with extensive practical training across key operational areas. The program prepares students for leadership roles in hotels, resorts, restaurants, and allied sectors, meeting the growing demands of India''''s thriving tourism and hospitality market.
Who Should Apply?
This program is ideal for 10+2 graduates with a passion for hospitality, excellent communication skills, and a desire to work in a service-oriented industry. It attracts individuals seeking a career foundation in hotel operations, food and beverage management, front office, or housekeeping. It also suits those with an entrepreneurial spirit looking to establish their ventures in the Indian hospitality landscape.
Why Choose This Course?
Graduates of this program can expect diverse career paths in luxury hotels, fine-dining restaurants, cruise lines, airlines, and event management. Entry-level salaries in India typically range from INR 2.5-4.5 LPA, with experienced professionals earning significantly more. The program provides a pathway to managerial roles, entrepreneurship, and further specializations in the fast-growing Indian hospitality sector.
Student Success Practices
Foundation Stage
Master Foundational Operational Skills- (Semester 1-2)
Diligent practice of all hands-on skills in food production, service, front office, and housekeeping labs. Focus on understanding the ''''why'''' behind each technique and procedure. Actively seek feedback from instructors and peer learning groups.
Tools & Resources
University''''s practical labs, Operational manuals, YouTube tutorials for specific techniques
Career Connection
Strong practical basics are essential for industrial training and entry-level operational roles, providing a competitive edge in placements and faster career progression.
Develop Strong Communication & Soft Skills- (Semester 1-2)
Actively participate in communication skills classes, mock interviews, and group discussions. Practice professional verbal and written communication, as well as etiquette vital for guest interactions. Engage in college events requiring guest handling to build confidence.
Tools & Resources
English communication labs, Toastmasters (if available), Online resources for soft skills (e.g., Coursera, LinkedIn Learning), College clubs and societies
Career Connection
Excellent communication is non-negotiable in hospitality; it''''s key for guest satisfaction, team collaboration, and ultimately, securing roles in front-facing departments and management.
Build Academic Discipline & Time Management- (Semester 1-2)
Establish a consistent study routine for theoretical subjects alongside practical training. Prioritize assignments and exam preparation from the beginning. Form study groups to clarify concepts and share knowledge, fostering collaborative learning.
Tools & Resources
Course textbooks and reference materials, MDU library resources, Academic mentors or senior students, Digital planners (e.g., Google Calendar, Notion)
Career Connection
A solid academic record demonstrates commitment, analytical abilities, and self-discipline, which are crucial for higher studies and promotions into management roles in the future.
Intermediate Stage
Excel in Industrial Training (Semester 4)- (Semester 4)
Approach the mandatory industrial training as a real job. Show initiative, observe departmental operations keenly, network with professionals, and maintain a detailed logbook. Seek to understand management perspectives alongside operational tasks, contributing proactively to the team.
Tools & Resources
University''''s Internship coordinator, Industry mentors within the hotel, Professional networking platforms (LinkedIn), Daily journal for reflections and learnings
Career Connection
Exceptional performance during industrial training often leads to pre-placement offers or strong recommendations, significantly boosting placement prospects. It provides invaluable real-world experience and industry contacts.
Deepen Departmental Knowledge & Specialization- (Semester 3 & 5)
Identify areas of greater interest (e.g., F&B, Front Office) and delve deeper through additional reading, online courses, or short certifications. Look for opportunities to take on leadership roles in related college events or departmental activities to apply specialized knowledge.
Tools & Resources
Advanced industry books and journals, Online hospitality courses (e.g., Coursera, edX), Departmental faculty for guidance, Industry magazines and trade publications
Career Connection
Specializing early helps in tailoring skill sets to specific career aspirations, making students more attractive to employers looking for specialized talent and faster growth in their chosen domain.
Cultivate Professional Networking- (Semester 3 & 5)
Attend hotel industry workshops, seminars, and guest lectures organised by the university. Connect with guest speakers, alumni, and professionals on platforms like LinkedIn. Participate actively in inter-college hospitality competitions to expand your network and showcase skills.
Tools & Resources
LinkedIn for professional connections, University alumni network events, Industry events calendar (e.g., FHRAI, HAI), Professional bodies and associations
Career Connection
A strong professional network opens doors to internship opportunities, mentorship, and future job prospects in India''''s competitive hospitality landscape, providing insights and support for career advancement.
Advanced Stage
Master Management Principles & Business Acumen- (Semester 6-7)
Focus on understanding the managerial subjects like Financial Management, Marketing, HR, and Strategic Management. Apply these concepts to case studies and hotel business simulations. Develop critical thinking for problem-solving and strategic decision-making in a hospitality context.
Tools & Resources
Business journals and industry reports, Case studies (e.g., Harvard Business Review), Hotel management simulation software (if available), Faculty guidance and mentorship
Career Connection
A strong grasp of business principles is vital for aspiring managers and entrepreneurs, enabling effective decision-making, operational efficiency, and rapid career progression into leadership roles.
Strategic Career Planning & Placement Preparation- (Semester 7-8)
Work closely with the placement cell, prepare a professional resume and cover letter, and practice interview skills rigorously. Research target companies and tailor applications. Actively participate in mock interviews and group discussions to hone readiness for recruitment drives.
Tools & Resources
MDU Placement Cell services, Career counselors and industry experts, Online interview preparation platforms (e.g., Mock AI), Company websites for research on values and roles
Career Connection
Proactive and well-prepared candidates have a significantly higher chance of securing coveted placements with top hospitality brands immediately after graduation, leading to a strong career start.
Undertake a High-Impact Project/Internship- (Semester 7-8)
For the final project/internship (Semester 7/8), choose a topic or role that aligns with career goals and addresses a real industry problem. Focus on delivering tangible value, conducting thorough research, and presenting findings professionally to showcase expertise.
Tools & Resources
Research databases and academic journals, Faculty mentors for project guidance, Industry contacts for data collection, Project management tools and software
Career Connection
A well-executed final project or an impactful final internship showcases advanced skills and problem-solving abilities, differentiating candidates for higher-level entry positions or successful entrepreneurial ventures in the hospitality sector.
Program Structure and Curriculum
Eligibility:
- 10+2 with English as a compulsory subject from a recognized board/university or an equivalent examination, securing at least 45% marks in aggregate (40% for SC/ST/PwD candidates).
Duration: 4 years (8 semesters)
Credits: 225 Credits
Assessment: Internal: 30% (for theory subjects, based on 30 out of 100 marks), External: 70% (for theory subjects, based on 70 out of 100 marks)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-101 | Foundation Course in Food Production-I (Theory) | Core | 4 | Introduction to Cookery, Kitchen Organisation, Basic Vegetable Cuts, Stocks, Soups, Sauces, Methods of Cooking, Eggs, Cheese, Cereals, Pulses |
| BHMCT-102 | Foundation Course in Food & Beverage Service-I (Theory) | Core | 4 | Introduction to F&B Service, Types of Restaurants, Restaurant Staff & Equipment, Menu & Types of Meals, Non-alcoholic Beverages, Food & Beverage Control |
| BHMCT-103 | Foundation Course in Front Office Operations-I (Theory) | Core | 4 | Introduction to Hotel Industry, Front Office Functions, Guest Cycle & Reservations, Registration Procedures, Types of Guests & PMS, Bell Desk Operations |
| BHMCT-104 | Foundation Course in Accommodation Operations-I (Theory) | Core | 4 | Introduction to Housekeeping, Housekeeping Department Layout, Cleaning Agents & Equipment, Types of Rooms & Room Status, Bed Making Procedures, Guest Room Layouts |
| BHMCT-105 | Communication Skills | Core | 3 | Basics of Communication, Types and Barriers of Communication, Speaking Skills & Listening Skills, Reading Comprehension, Writing Skills & Grammar, Presentation Techniques |
| BHMCT-106 | Food Production Practical-I | Practical | 4 | Basic Kitchen Operations, Vegetable Cuts & Preparations, Stocks, Soups, Sauces Practice, Egg Cookery & Rice Dishes, Chicken & Fish Preparations, Indian Breads |
| BHMCT-107 | Food & Beverage Service Practical-I | Practical | 4 | Restaurant Set-up & Layout, Handling Service Equipment, Tray Service & Still Room Service, Non-alcoholic Beverages Service, Basic Table Layouts, Guest Seating & Order Taking |
| BHMCT-108 | Front Office Practical-I | Practical | 4 | Handling Reservations, Registration Formalities, Bell Desk Operations, Key Handling & Information Services, Communication Skills at Front Desk, Mock Hotel Scenarios |
| BHMCT-109 | Accommodation Operations Practical-I | Practical | 4 | Cleaning Procedures & Techniques, Use of Cleaning Equipment, Bed Making & Room Cleaning, Linen Handling & Inventory, Guest Room Setup & Amenities, Material Handling |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-201 | Foundation Course in Food Production-II (Theory) | Core | 4 | Meat Cookery, Fish & Shellfish Cookery, Poultry Cookery, Basic Bakery & Confectionery, Indian Cuisine (Regional Focus), International Cuisines Overview |
| BHMCT-202 | Foundation Course in Food & Beverage Service-II (Theory) | Core | 4 | Alcoholic Beverages Classification, Bar Operations & Terminology, Wine & Spirit Service, Cocktail Preparation, Responsible Service of Alcohol, Gueridon Service |
| BHMCT-203 | Foundation Course in Front Office Operations-II (Theory) | Core | 4 | Room Tariff & Pricing, Check-out Procedures, Cash Handling & Foreign Exchange, Night Auditing, Telephone Operations & EPABX, Handling Guest Complaints |
| BHMCT-204 | Foundation Course in Accommodation Operations-II (Theory) | Core | 4 | Laundry Operations, Linen & Uniform Room Management, Lost & Found Procedures, Pest Control & Waste Management, Energy Conservation, Safety & Security in Housekeeping |
| BHMCT-205 | Hotel Engineering | Core | 3 | Building Materials & Construction, Plumbing & Sanitation Systems, Electrical & Lighting Systems, Air Conditioning & Refrigeration, Fire Safety & Security Systems, Maintenance Management |
| BHMCT-206 | Food Production Practical-II | Practical | 4 | Meat & Poultry Preparations, Fish & Seafood Dishes, Basic Bakery Products, Indian Sweets & Desserts, Continental Main Courses, Regional Indian Dishes |
| BHMCT-207 | Food & Beverage Service Practical-II | Practical | 4 | Wine & Spirit Service, Cocktail Making Techniques, Coffee & Tea Service, Banqueting Set-up, Gueridon Service Applications, Mocktail Preparation |
| BHMCT-208 | Front Office Practical-II | Practical | 4 | Check-out & Billing Procedures, Cashiering & Night Audit Practice, Foreign Exchange Transactions, Property Management System (PMS) Usage, Handling Telephone Calls, Resolving Guest Complaints |
| BHMCT-209 | Accommodation Operations Practical-II | Practical | 4 | Laundry Procedures & Equipment, Stain Removal Techniques, Linen Inventory & Control, Room Inspection & Quality Checks, Minor Repairs & Maintenance, Horticulture Basic Tasks |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-301 | Food Production Operations-III (Theory) | Core | 4 | Advanced Western Cuisine, Garde Manger & Cold Kitchen, Patisserie & Confectionery, Indian Regional Cuisines, Cost Control in Food Production, Menu Planning & Design |
| BHMCT-302 | Food & Beverage Service Operations-III (Theory) | Core | 4 | Advanced Restaurant Service, Bar Management & Control, Beverage Inventory & Purchasing, Banqueting & Catering Management, Cellar Management & Wine List, International Cuisines & Pairings |
| BHMCT-303 | Front Office Operations-III (Theory) | Core | 4 | Revenue Management & Yield Management, Sales & Marketing in Hotels, Role of IT in Front Office, Guest Relations & Loyalty Programs, Crisis Management & Security, Inter-departmental Coordination |
| BHMCT-304 | Accommodation Operations-III (Theory) | Core | 4 | Advanced Housekeeping Management, Budgeting & Cost Control, Inventory Management for Supplies, Contracted Services, Laundry & Linen Management, Waste Management & Sustainability |
| BHMCT-305 | Principles of Management | Core | 3 | Concepts of Management, Functions of Management (POSDC), Decision Making & Problem Solving, Motivation & Leadership Theories, Organizational Structure, Managerial Control |
| BHMCT-306 | Food Production Practical-III | Practical | 4 | Garde Manger Preparations, Advanced Bakery & Confectionery, Plated Desserts & Pastries, International Cuisine Techniques, Specialty Indian Dishes, Buffet Display & Presentation |
| BHMCT-307 | Food & Beverage Service Practical-III | Practical | 4 | Advanced Wine & Spirit Service, Cocktail Mixology & Flair Bartending, Banqueting & Event Service, Theme Dinners & Special Events, Coffee & Tea Expertise, Customer Service Excellence |
| BHMCT-308 | Front Office Practical-III | Practical | 4 | PMS for Revenue Management, Sales & Marketing Simulations, Handling VIP Guests, Guest Feedback Systems, Crisis Scenario Management, Concierge Services |
| BHMCT-309 | Accommodation Operations Practical-III | Practical | 4 | Advanced Cleaning Techniques, Inventory Control & Auditing, Laundry Cycle Management, Room Inspection & Quality Control, Sustainable Housekeeping Practices, Staff Supervision |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-401 | Industrial Training | Industrial Training | 10 | Practical exposure to hotel operations, Food Production practical experience, Food & Beverage Service practical experience, Front Office practical experience, Accommodation Operations practical experience, Real-world industry interaction |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-501 | Food Production Management (Theory) | Core | 4 | Menu Planning & Engineering, Kitchen Planning & Design, Quantity Food Production Systems, Food Safety & Hygiene Management, Purchasing & Receiving Control, Cost Control & Budgeting |
| BHMCT-502 | Food & Beverage Management (Theory) | Core | 4 | Restaurant & Bar Management, Beverage Inventory & Control, Menu Merchandising & Pricing, Sales Promotion Techniques, Financial Management in F&B, Event Management & Catering |
| BHMCT-503 | Front Office Management (Theory) | Core | 4 | Strategic Management of Front Office, Forecasting & Budgeting, Channel Management & Distribution, Yield Management Strategies, Guest Loyalty Programs, IT Applications in Front Office |
| BHMCT-504 | Accommodation Operations Management (Theory) | Core | 4 | Housekeeping Department Organization, Budgeting & Cost Control, Purchase & Inventory Management, Green Housekeeping Practices, Renovation & Refurbishment, Quality Assurance |
| BHMCT-505 | Human Resource Management | Core | 3 | HR Planning & Job Analysis, Recruitment & Selection, Training & Development, Performance Appraisal, Compensation & Benefits, Employee Relations & Legal Aspects |
| BHMCT-506 | Food Production Management Practical | Practical | 4 | Menu Planning & Costing Exercises, Quantity Cooking Techniques, Buffet Display & Setup, Bakery Product Development, Confectionery Production, Theme Buffets & Culinary Events |
| BHMCT-507 | Food & Beverage Management Practical | Practical | 4 | Bar Inventory Management, Cocktail Innovation & Service, Wine Tasting & Pairing, Banqueting Operations Management, Theme Event Planning, Customer Service Management |
| BHMCT-508 | Front Office Management Practical | Practical | 4 | Advanced PMS Functions, Revenue Optimization Simulations, Guest Complaint Resolution, Cross-selling & Up-selling Techniques, Simulated Hotel Management, Concierge & Guest Services |
| BHMCT-509 | Accommodation Operations Management Practical | Practical | 4 | Housekeeping Budget Preparation, Inventory Control & Auditing, Laundry Operation Supervision, Room Status Management, Guest Feedback Analysis, Quality Checks & Standards |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-601 | Financial Management | Core | 4 | Introduction to Financial Management, Financial Statements Analysis, Budgeting & Capital Budgeting, Working Capital Management, Cost of Capital, Sources of Finance |
| BHMCT-602 | Marketing Management | Core | 4 | Marketing Environment, Consumer Behavior, Market Segmentation & Targeting, Marketing Mix (4Ps), Branding & Product Development, Digital Marketing |
| BHMCT-603 | Strategic Management | Core | 4 | Strategic Planning Process, Environmental Analysis (SWOT, PESTEL), Strategy Formulation, Strategy Implementation, Strategy Evaluation & Control, Corporate Social Responsibility |
| BHMCT-604 | Research Methodology | Core | 3 | Introduction to Research, Research Design & Types, Data Collection Methods, Sampling Techniques, Data Analysis & Interpretation, Report Writing & Ethics |
| BHMCT-605 | Computer Fundamentals & Applications | Core | 3 | Basics of Computers & Hardware, Operating Systems, MS Office Suite Applications, Internet & Email Concepts, Hotel Management Software Overview, Data Security & Privacy |
| BHMCT-606 | Entrepreneurship Development | Core | 3 | Entrepreneurship Concepts, Business Idea Generation, Business Plan Development, Market Survey & Feasibility, Funding Sources & Schemes, Legal Aspects & Government Policies |
| BHMCT-607 | Generic Elective - I (Food and Nutrition) | Elective | 3 | Nutrients & Balanced Diet, Food Contamination & Illnesses, Food Preservation Techniques, Special Diets & Therapeutic Nutrition, Food Additives & Labeling, Dietary Guidelines |
| BHMCT-608 | Generic Elective - II (Principles of Accounting) | Elective | 3 | Basic Accounting Concepts, Journal & Ledger, Trial Balance, Financial Statements (P&L, Balance Sheet), Cost Accounting Principles, Budgetary Control |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-701 | Food Science & Nutrition (Theory) | Core | 4 | Macronutrients & Micronutrients, Balanced Diet Planning, Food Adulteration & Quality Control, Food Preservation Technologies, Nutritional Requirements, Therapeutic Diets & Food Safety |
| BHMCT-702 | Hotel Law & Ethics (Theory) | Core | 4 | Laws Related to Hotels (Consumer Protection), Licensing & Regulations, Contracts & Agreements, Labour Laws & Employment, Environmental Laws, Ethical Practices in Hospitality |
| BHMCT-703 | Tourism & Travel Management (Theory) | Core | 4 | Dimensions of Tourism, Tour Operations & Travel Agencies, Air Ticketing & Fare Calculation, International Tourism, Ecotourism & Sustainable Tourism, Impact of Tourism |
| BHMCT-704 | Entrepreneurship & Project Management (Theory) | Core | 4 | Entrepreneurial Process, Business Plan Development, Project Identification & Selection, Feasibility Study, Project Planning & Scheduling, Project Implementation & Evaluation |
| BHMCT-705 | Elective - I (Facility Planning & Management) | Elective | 3 | Hotel Design Principles, Kitchen & Restaurant Planning, Laundry Design & Layout, Energy Conservation Systems, Maintenance Planning, Security Systems & Accessibility |
| BHMCT-706 | Elective - II (Cruise Line Operations) | Elective | 3 | Cruise Industry Overview, Shipboard Departments & Organization, Cruise Guest Services, Safety Regulations & Maritime Law, Environmental Compliance on Cruises, Career Opportunities in Cruise Lines |
| BHMCT-707 | Project/Dissertation | Project | 4 | Research Topic Selection, Literature Review, Methodology & Research Design, Data Collection & Analysis, Report Writing & Formatting, Presentation & Defense |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-801 | Internship/On the Job Training | Industrial Training | 16 | Practical application of skills in hotel operations, Hands-on experience in various departments, Industry best practices exposure, Problem-solving in real-world scenarios, Professional development & networking, Mentorship & Performance evaluation |
