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BHMCT in General at Panjab University
Chandigarh, Chandigarh
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About the Specialization
What is General at Panjab University Chandigarh?
This BHMCT program at Panjab University focuses on equipping students with comprehensive knowledge and practical skills essential for the dynamic hospitality and catering industry. It covers core areas like food production, F&B service, front office operations, and accommodation management, with a strong emphasis on real-world application relevant to the burgeoning Indian tourism sector. The curriculum integrates managerial principles to prepare future leaders.
Who Should Apply?
This program is ideal for 10+2 graduates with a keen interest in service excellence and a passion for culinary arts and hotel operations. It attracts individuals aspiring to managerial roles in hotels, resorts, airlines, or catering businesses across India. Working professionals seeking to formalize their experience or gain specialized management insights will also find value.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as Hotel Managers, Restaurant Managers, Executive Chefs, Front Office Managers, or Event Managers. Entry-level salaries typically range from INR 2.5 to 4.5 LPA, growing significantly with experience. The program aligns with industry standards, fostering growth trajectories in top Indian hotel chains and international brands operating in India.
Student Success Practices
Foundation Stage
Master Core Practical Skills Early- (Semester 1-2)
Dedicate extra hours to practical labs in food production, F&B service, and housekeeping. Practice basic knife skills, table setting, and room cleaning techniques diligently. Utilize the institute''''s training kitchens and restaurants beyond scheduled hours to build proficiency, as hands-on expertise is foundational for all hospitality careers.
Tools & Resources
Institute''''s training kitchens/labs, Practical manuals, Peer learning sessions
Career Connection
Strong practical skills from day one will make industrial training smoother and impress potential employers, setting a solid base for operational roles.
Develop Professional Communication- (Semester 1-2)
Actively participate in group discussions and presentations. Focus on improving English fluency, etiquette, and body language crucial for guest interaction. Practice active listening and clear verbal communication through role-playing scenarios with peers, especially focusing on addressing diverse customer needs.
Tools & Resources
Toastmasters International (if available), English communication apps, Departmental communication workshops
Career Connection
Effective communication is paramount in hospitality; mastering it early enhances guest satisfaction and opens doors to front-facing managerial positions.
Build a Foundation in Hotel Operations Software- (Semester 1-2)
Seek opportunities to learn basic functionalities of Property Management Systems (PMS) like Opera or IDS Next, even if not formally taught in detail yet. Understanding how reservations, check-ins, and billing are managed digitally provides a significant edge.
Tools & Resources
Online tutorials for basic PMS interfaces, Departmental computer labs, Industry guest lectures
Career Connection
Familiarity with industry-standard software makes you a more valuable asset during internships and in entry-level front office or reservations roles.
Intermediate Stage
Maximize Industrial Training Experience- (Semester 3-5 (with training in Sem 5))
Approach the 17-week industrial training in Semester 5 as a real job. Set specific learning goals for each department (Front Office, F&B Service, Kitchen, Housekeeping). Seek feedback proactively, maintain a detailed logbook, and network with hotel staff. Offer to take on additional responsibilities.
Tools & Resources
Training logbook, Hotel staff mentorship, Industry handbooks
Career Connection
A stellar industrial training performance often leads to pre-placement offers or strong recommendations, significantly boosting your placement prospects.
Specialize through Electives and Certifications- (Semester 3-5)
Identify areas of interest (e.g., culinary arts, F&B management, revenue management) and choose electives wisely. Pursue relevant online certifications in areas like HACCP (Food Safety), Wine & Spirit Education Trust (WSET) levels, or basic digital marketing for hospitality. This adds depth to your profile.
Tools & Resources
NPTEL courses, Coursera/edX for hospitality courses, Industry-recognized certification bodies
Career Connection
Specialized skills and certifications make you a preferred candidate for roles requiring specific expertise and can command higher starting salaries.
Engage in Inter-college Competitions & Events- (Semester 3-5)
Participate in culinary competitions, F&B service contests, or hotel simulation games organized by other institutions or industry bodies. This builds competitive spirit, problem-solving skills under pressure, and expands your professional network beyond your university.
Tools & Resources
College cultural/technical committees, Online hospitality forums, Industry event calendars
Career Connection
Winning or even participating in such events adds unique accomplishments to your resume, showcasing talent and initiative to potential employers.
Advanced Stage
Undertake an Industry-Relevant Dissertation/Project- (Semester 6-8)
Choose a dissertation or project topic in Semester 7 and 8 that addresses a real-world problem in the hospitality industry, ideally in collaboration with a hotel or a hospitality firm. Focus on data collection, analytical rigor, and actionable recommendations. This showcases your research and problem-solving abilities.
Tools & Resources
Industry contacts for data collection, Statistical software (e.g., SPSS, Excel), Academic journals
Career Connection
A well-executed industry-relevant project can open doors to management trainee programs and demonstrate your capability to contribute strategically.
Refine Leadership and Management Skills- (Semester 6-8)
Take on leadership roles in student organizations, manage departmental events, or mentor junior students. Focus on developing teamwork, delegation, conflict resolution, and decision-making skills through practical application. These experiences are critical for future managerial roles.
Tools & Resources
Student clubs, Event management opportunities, Leadership workshops
Career Connection
Demonstrating leadership potential is a key differentiator for management trainee roles and faster career progression post-graduation.
Intensive Placement Preparation & Networking- (Semester 6-8)
Start preparing for placements early by attending mock interviews, group discussions, and resume writing workshops. Network aggressively with industry professionals through LinkedIn, alumni events, and career fairs. Tailor your resume and interview responses to specific company requirements.
Tools & Resources
Career Services cell, LinkedIn, Alumni network, Industry events
Career Connection
Thorough preparation and strategic networking significantly increase your chances of securing placements in top-tier hotels and hospitality firms in India, ensuring a strong start to your career.
Program Structure and Curriculum
Eligibility:
- 10+2 examination with English as one of the subjects with at least 50% marks (45% marks in case of SC/ST/BC/PwD candidates) in the aggregate of the Panjab University or any other examination recognized by Panjab University as equivalent thereto.
Duration: 4 years (8 semesters)
Credits: 198 Credits
Assessment: Internal: 40% (for Theory subjects), 50% (for Practical subjects), External: 60% (for Theory subjects), 50% (for Practical subjects)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-101 | Food Production I | Core (Theory & Practical) | 5 | Basic Cooking Principles, Vegetable & Fruit Cookery, Stocks, Sauces & Soups, Egg Cookery, Cereals, Pulses & Rice |
| BHMCT-102 | Food & Beverage Service I | Core (Theory & Practical) | 5 | Introduction to Food Service Industry, Restaurant Types, Crockery, Cutlery & Glassware, Food & Beverage Service Methods, Buffet and Table Set-up |
| BHMCT-103 | Front Office Management I | Core (Theory & Practical) | 5 | Introduction to Hotel Industry, Front Office Operations, Guest Cycle, Reservations Management, Registration Process |
| BHMCT-104 | Accommodation Operation I | Core (Theory & Practical) | 5 | Introduction to Housekeeping, Cleaning Agents & Equipment, Guest Room Cleaning Procedures, Linen & Laundry Operations, Public Area Cleaning |
| BHMCT-105 | Hotel Engineering | Core | 2 | Building Materials & Construction, Water & Waste Management, Electrical Systems, HVAC Systems, Safety & Security Systems |
| BHMCT-106 | Business Communication | Core | 2 | Principles of Communication, Verbal & Non-verbal Communication, Business Correspondence, Report Writing, Presentation Skills |
| BHMCT-107 | Foundation Course in Tourism | Core | 1 | Concept of Tourism, Types of Tourism, Components of Tourism, Impacts of Tourism, Tourism Organizations |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-201 | Food Production II | Core (Theory & Practical) | 5 | Meat, Fish & Poultry Cookery, Indian Cuisine, Continental Cuisine, Bakery & Confectionery Basics, Quantity Food Production |
| BHMCT-202 | Food & Beverage Service II | Core (Theory & Practical) | 5 | Beverage Classification, Alcoholic & Non-alcoholic Beverages, Bar Operations, Coffee & Tea Service, Restaurant Supervision |
| BHMCT-203 | Front Office Management II | Core (Theory & Practical) | 5 | Guest Relations, Check-out Procedures, Night Auditing, Bell Desk & Concierge, Emergency Procedures |
| BHMCT-204 | Accommodation Operation II | Core (Theory & Practical) | 5 | Control Desk Operations, Housekeeping Inventories, Pest Control, Interior Decoration Basics, Horticulture |
| BHMCT-205 | Hotel Accountancy | Core | 2 | Accounting Principles, Journal, Ledger & Trial Balance, Financial Statements, Cost Accounting in Hotels, Budgeting |
| BHMCT-206 | Computer Application | Core (Theory & Practical) | 2 | Operating Systems, MS Office Applications, Hotel Management Software, Internet & Email, Data Security |
| BHMCT-207 | Nutrition, Hygiene & Sanitation | Core | 1 | Basic Nutrients, Balanced Diet, Food Borne Illnesses, Personal Hygiene, Waste Disposal & Pest Control |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-301 | Food Production III | Core (Theory & Practical) | 5 | Advanced Indian Cuisine, Regional Indian Specialties, Garde Manger, International Cuisines, Menu Planning |
| BHMCT-302 | Food & Beverage Service III | Core (Theory & Practical) | 5 | Wine & Spirit Knowledge, Cocktail & Mocktail Preparation, Restaurant Layout & Design, Banquets & Catering Operations, Customer Service Excellence |
| BHMCT-303 | Front Office Management III | Core (Theory & Practical) | 5 | Yield Management, Revenue Management, Loyalty Programs, Complaint Handling, Communication with Other Departments |
| BHMCT-304 | Accommodation Operation III | Core (Theory & Practical) | 5 | Staffing & Supervision, Budgeting in Housekeeping, Security & Safety Protocols, Renovation & Maintenance, Eco-Friendly Practices |
| BHMCT-305 | Financial Management | Core | 2 | Capital Budgeting, Working Capital Management, Sources of Finance, Financial Analysis, Risk Management |
| BHMCT-306 | Principles of Management | Core | 2 | Nature & Scope of Management, Planning & Decision Making, Organizing & Staffing, Directing & Controlling, Managerial Roles & Skills |
| BHMCT-307 | Foreign Language I | Core (Theory & Practical) | 1 | Basic Grammar (e.g., French/German), Greetings & Introductions, Common Phrases for Hospitality, Menu & Food-related Vocabulary, Role-playing in hotel situations |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-401 | Food Production IV | Core (Theory & Practical) | 5 | Advanced Bakery & Confectionery, Cake Decoration, Ethnic Cuisines, Modern Culinary Techniques, Kitchen Layout & Design |
| BHMCT-402 | Food & Beverage Service IV | Core (Theory & Practical) | 5 | Thematic Restaurants, Event Planning & Management, Food & Beverage Cost Control, Staff Training & Development, Alcoholic Beverage Laws |
| BHMCT-403 | Front Office Management IV | Core (Theory & Practical) | 5 | Sales & Marketing in Front Office, Inter-departmental Coordination, Complaint Resolution, Crisis Management, Leadership in Front Office |
| BHMCT-404 | Accommodation Operation IV | Core (Theory & Practical) | 5 | Quality Control in Housekeeping, Textiles & Upholstery, Flower Arrangement, Green Housekeeping Practices, Hotel Safety Regulations |
| BHMCT-405 | Marketing Management | Core | 2 | Marketing Concepts, Marketing Mix (4 Ps), Market Segmentation, Pricing Strategies, Promotion & Advertising |
| BHMCT-406 | Entrepreneurship Development | Core | 2 | Concept of Entrepreneurship, Business Plan Development, Funding Sources, Legal Aspects of Business, Small Business Management |
| BHMCT-407 | Foreign Language II | Core (Theory & Practical) | 1 | Intermediate Grammar, Advanced Conversational Skills, Cultural Nuances, Hotel & Tourism Specific Vocabulary, Reading & Writing Practice |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-501 | Industrial Training | Project | 25 | Practical exposure in various hotel departments, On-the-job skill development, Application of theoretical knowledge, Industry best practices observation, Professional conduct and ethics |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-601 | Food Production Management | Core (Theory & Practical) | 5 | Kitchen Management, Food Cost Control, Menu Engineering, HACCP & Food Safety Systems, Product Development |
| BHMCT-602 | Food & Beverage Management | Core (Theory & Practical) | 5 | Restaurant Management, Beverage Inventory Control, F&B Budgeting, Service Quality Management, Franchising in F&B |
| BHMCT-603 | Front Office Management | Core (Theory & Practical) | 5 | Forecasting & Budgeting, Property Management Systems (PMS), Distribution Channels, Guest Satisfaction Measurement, Crisis Communication |
| BHMCT-604 | Accommodation Management | Core (Theory & Practical) | 5 | Space Management, Guest Room Maintenance, Energy Conservation, Asset Management, Housekeeping Audits |
| BHMCT-605 | Human Resource Management | Core | 2 | HR Planning & Recruitment, Training & Development, Performance Appraisal, Compensation & Benefits, Employee Relations |
| BHMCT-606 | Legal Framework for Tourism & Hotel Industry | Core | 2 | Contract Law, Consumer Protection Act, Licensing & Permits, Environmental Laws, Intellectual Property Rights |
| BHMCT-607 | Resort Planning & Management | Core | 1 | Resort Concepts & Types, Site Selection & Development, Leisure Activities Management, Sustainable Resort Operations, Marketing Resorts |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-701 | Food & Beverage Control | Core (Theory & Practical) | 5 | Purchasing & Receiving, Storage & Issuing, Inventory Management, Costing Methods, Revenue Maximization |
| BHMCT-702 | Hotel Economics | Core | 2 | Demand & Supply in Hospitality, Market Structures, Pricing Strategies, Economic Indicators, Impact of Global Economy |
| BHMCT-703 | Hospitality Sales & Marketing | Core | 2 | Market Research, Digital Marketing, Social Media Marketing, Sales Techniques, Public Relations |
| BHMCT-704 | Hotel Laws | Core | 2 | Innkeeper''''s Liability, Guest Rights, Labor Laws, Food Safety Regulations, Hotel Licensing |
| BHMCT-705 | Research Methodology | Core | 2 | Research Design, Data Collection Methods, Sampling Techniques, Data Analysis (Basic Statistics), Report Writing |
| BHMCT-706 | Environmental Studies | Core | 2 | Ecosystems & Biodiversity, Pollution & Waste Management, Sustainable Development, Environmental Policies, Eco-tourism |
| BHMCT-707 | Dissertation / Project Work | Project | 9 | Problem Identification, Literature Review, Methodology Design, Data Collection & Analysis, Report Writing & Presentation |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT-801 | Facilities Planning | Core (Theory & Practical) | 5 | Layout & Design of Facilities, Ergonomics in Hospitality, Renovation & Modernization, Energy Efficiency, Safety & Security Design |
| BHMCT-802 | Strategic Management | Core | 2 | Strategic Analysis, Strategy Formulation, Strategy Implementation, Competitive Advantage, Global Strategies |
| BHMCT-803 | Customer Relationship Management | Core | 2 | CRM Concepts, Guest Segmentation, Loyalty Programs, Complaint Management, Service Recovery |
| BHMCT-804 | Convention & Conference Management | Core | 2 | MICE Industry Overview, Event Planning Process, Venue Selection, Budgeting & Marketing Events, Post-Event Evaluation |
| BHMCT-805 | Global Tourism | Core | 2 | International Tourism Trends, Impact of Globalization, Tourism Policies, Emerging Destinations, Cross-Cultural Management |
| BHMCT-806 | Internship / Project Report | Project | 9 | Practical exposure in a specific hospitality domain, Problem-solving in real-world scenarios, Project implementation and execution, Data collection and analysis for a practical problem, Formal report writing and presentation of findings |
| BHMCT-807 | Viva-Voce | Viva | 2 | Comprehensive knowledge of hospitality concepts, Presentation of project/internship findings, Defense of research methodology, Industry awareness and current trends, Communication and articulation skills |
