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BHMCT in General at Shoolini University of Biotechnology and Management Sciences
Solan, Himachal Pradesh
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About the Specialization
What is General at Shoolini University of Biotechnology and Management Sciences Solan?
This BHMCT program at Shoolini University focuses on equipping students with comprehensive knowledge and practical skills essential for a thriving career in the global hospitality industry. Catering to India''''s burgeoning tourism and hotel sector, the program emphasizes hands-on training, management principles, and operational excellence across various departments like Food Production, F&B Service, Front Office, and Housekeeping. Its unique blend of academics and industry exposure prepares graduates for leadership roles.
Who Should Apply?
This program is ideal for 10+2 graduates with a passion for service, creativity, and a desire to work in dynamic environments. It attracts aspiring chefs, hospitality managers, and entrepreneurs looking to enter India''''s fast-growing hotel, restaurant, and event management sectors. Individuals seeking a career change into a vibrant industry or those looking to upskill in hospitality operations and management will also find this program beneficial.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India as hotel managers, F&B executives, front office managers, or event planners. Entry-level salaries typically range from INR 2.5 Lakhs to 4.5 Lakhs per annum, with significant growth potential up to INR 10-15 Lakhs for experienced professionals in leading Indian and international hotel chains. The program''''s focus on practical skills and management principles ensures strong employability and upward mobility in the Indian hospitality market.
Student Success Practices
Foundation Stage
Master Operational Fundamentals Early- (Semester 1-2)
Dedicate significant effort to mastering basic kitchen operations, front office procedures, F&B service etiquette, and housekeeping protocols in Semesters 1 and 2. Utilize the university''''s training kitchens, labs, and simulation rooms extensively to build a strong practical foundation.
Tools & Resources
University training labs, Basic culinary textbooks, Hospitality management glossaries
Career Connection
A solid operational base is crucial for any hospitality role, ensuring confidence and efficiency in entry-level positions and providing a strong platform for future managerial growth.
Cultivate Communication & Professional Etiquette- (Semester 1-2)
Actively participate in communication skills workshops and practice professional etiquette daily. Focus on developing verbal clarity, active listening, and appropriate non-verbal cues essential for guest interactions. Engage in peer role-playing scenarios to refine service delivery.
Tools & Resources
Communication Skills classes, Role-playing exercises, Industry etiquette guides
Career Connection
Exceptional communication and professional demeanor are non-negotiable in hospitality, directly impacting guest satisfaction, career advancement, and networking opportunities.
Engage in Early Industrial Exposure- (Semester 1-2)
View Industrial Training-I and II not just as academic requirements but as opportunities for genuine exposure. Observe departmental functions, ask questions, and try to understand the interconnectedness of operations. This early insight helps contextualize classroom learning.
Tools & Resources
Industrial Training logs, Mentors within the hotel departments, Departmental manuals
Career Connection
Early exposure demystifies the industry, helps align academic learning with practical realities, and provides a head start in understanding the demands of a hospitality career.
Intermediate Stage
Deepen Departmental Expertise & Cross-Training- (Semester 3-5)
Beyond core subjects, focus on gaining deeper insights into specific departments like advanced Food Production, F&B Service, or Front Office. Seek opportunities for cross-training or shadowing in university-affiliated hotel setups to understand interdepartmental dependencies.
Tools & Resources
Specialized textbooks, Hotel case studies, Departmental standard operating procedures (SOPs)
Career Connection
Specialized knowledge in key departments makes graduates more valuable to employers and opens doors to supervisory roles faster in specific operational areas.
Leverage Industrial Training for Skill Application- (Semester 3-5)
During the extensive 17-week Industrial Training in Semester 5, actively seek opportunities to apply theoretical knowledge in real-world scenarios. Take initiative, seek feedback, and document learning experiences rigorously. Treat it as a prolonged job interview.
Tools & Resources
Internship diary/journal, Performance feedback from supervisors, Networking events during training
Career Connection
A well-executed industrial training is often the gateway to pre-placement offers and provides critical experience that differentiates candidates in the competitive job market. It builds a strong professional network.
Develop Foundational Management Skills- (Semester 3-5)
Pay close attention to subjects like Principles of Management, Financial Management, and Human Resource Management. Understand how these concepts apply to hotel operations. Participate in group projects that simulate management challenges to build decision-making skills.
Tools & Resources
Management books, Industry publications (e.g., Hotelier India), Business simulation games
Career Connection
Developing an early understanding of management principles is vital for transitioning from operational roles to supervisory and managerial positions in the Indian hospitality sector.
Advanced Stage
Specialize and Innovate through Projects & Dissertation- (Semester 6-8)
Utilize the Project and Dissertation in Semesters 6 and 8 to delve into an area of deep interest (e.g., F&B Management, Revenue Management, Event Management). Choose topics relevant to emerging trends in the Indian hospitality industry and aim for innovative solutions.
Tools & Resources
Academic research databases, Faculty mentors, Industry reports and market surveys
Career Connection
A well-researched project or dissertation demonstrates expertise and critical thinking, which is highly valued by recruiters for management trainee programs and specialized roles.
Focus on Strategic and Revenue-Generating Acumen- (Semester 6-8)
In later semesters, prioritize understanding Strategic Management, Revenue Management, and Hotel Information Systems. These subjects are crucial for optimizing business performance. Look for certifications in hotel software (e.g., PMS systems) if available.
Tools & Resources
Online courses on Revenue Management, Hotel technology seminars, Industry case studies on profitability
Career Connection
These skills are directly linked to a hotel''''s profitability and are essential for leadership roles where strategic decision-making and revenue optimization are key responsibilities.
Prepare for Placements and Professional Growth- (Semester 6-8)
Actively engage with the university''''s placement cell, attend mock interviews, and refine your resume based on industry feedback. Network with alumni and industry professionals. Develop a clear career plan, whether it''''s for a corporate role, entrepreneurship, or further studies.
Tools & Resources
University Placement Cell services, LinkedIn for professional networking, Resume and interview preparation guides
Career Connection
Proactive placement preparation ensures a smooth transition into the professional world, securing desirable positions and establishing a foundation for long-term career growth in the competitive Indian hospitality landscape.
Program Structure and Curriculum
Eligibility:
- 10+2 with minimum 50% marks (General Category) or 45% marks (SC/ST Category)
Duration: 4 years (8 semesters)
Credits: 188 Credits
Assessment: Assessment pattern not specified
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-101 | Basic Computer Applications | Core | 3 | Fundamentals of Computers, Operating Systems Basics, MS Office Suite (Word, Excel, PowerPoint), Internet and Email Usage, Data Management Principles |
| BHM-102 | Food Production-I | Core | 4 | Introduction to Culinary Arts, Basic Kitchen Operations, Food Safety and Hygiene, Basic Cooking Methods, Vegetable and Fruit Preparation |
| BHM-103 | Food & Beverage Service-I | Core | 4 | Introduction to Food Service, Types of F&B Service, Restaurant Equipment and Layout, Basic Table Setting, Guest Handling and Etiquette |
| BHM-104 | Front Office Operations-I | Core | 4 | Introduction to Front Office, Hotel Organization Structure, Reservation Procedures, Check-in and Check-out Processes, Guest Relations and Communication |
| BHM-105 | Housekeeping Operations-I | Core | 4 | Introduction to Housekeeping, Cleaning Procedures and Equipment, Guest Room Cleaning, Linen and Laundry Management, Hygiene and Sanitation Standards |
| BHM-106 | Communication Skills | Core | 3 | Verbal and Non-verbal Communication, Listening Skills, Written Communication (reports, emails), Public Speaking and Presentations, Interpersonal Communication |
| BHM-107 | Industrial Training – I | Practical | 1 | Industry Exposure, Basic Skill Development, Observational Learning, Departmental Overviews, Professional Conduct |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-108 | Food Production-II | Core | 4 | Continental Cuisine Basics, Indian Regional Cuisines, Advanced Cooking Techniques, Sauces and Stocks, Menu Planning Fundamentals |
| BHM-109 | Food & Beverage Service-II | Core | 4 | Beverage Service (alcoholic and non-alcoholic), Bar Operations, Specialty Restaurant Service, Gueridon Service, Customer Service Excellence |
| BHM-110 | Front Office Operations-II | Core | 4 | Property Management Systems (PMS), Bell Desk and Concierge Operations, Cashiering and Billing, Night Audit, Complaint Handling |
| BHM-111 | Housekeeping Operations-II | Core | 4 | Public Area Cleaning, Pest Control Management, Flower Arrangement, Interior Decoration Basics, Lost and Found Procedures |
| BHM-112 | Nutrition & Food Science | Core | 3 | Macronutrients and Micronutrients, Balanced Diet Principles, Food Additives and Contaminants, Dietary Requirements for Various Groups, Food Preservation Techniques |
| BHM-113 | Principles of Management | Core | 3 | Introduction to Management, Planning and Organizing, Staffing and Directing, Controlling and Decision Making, Organizational Structures |
| BHM-114 | Industrial Training – II | Practical | 1 | Refined Practical Skills, Departmental Rotations, Supervision Observation, Teamwork in Operations, Problem-solving in live environment |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-201 | Food Production-III | Core | 4 | Specialty Cuisines (e.g., Oriental, Mediterranean), Quantity Food Production, Garde Manger Operations, Buffet Planning and Execution, Advanced Plating Techniques |
| BHM-202 | Food & Beverage Service-III | Core | 4 | Restaurant Management, Beverage Inventory and Costing, Wine and Spirit Knowledge, Special Event Catering, Service Quality Management |
| BHM-203 | Front Office Operations-III | Core | 4 | Yield Management, Reservation Systems and Strategies, Guest Loyalty Programs, Communication with Other Departments, Emergency Procedures |
| BHM-204 | Housekeeping Operations-III | Core | 4 | Horticulture and Landscaping, Uniform Room and Tailoring, Fabric Care and Cleaning Agents, Budgeting in Housekeeping, Environmental Practices |
| BHM-205 | Hotel Engineering | Core | 3 | Building Maintenance Systems, Electrical Systems, Plumbing and Sanitation, HVAC Systems, Energy Conservation |
| BHM-206 | Hospitality Marketing & Sales | Core | 3 | Marketing Principles in Hospitality, Market Research, Sales Strategies, Digital Marketing in Hotels, Public Relations and Branding |
| BHM-207 | Industrial Training – III | Practical | 1 | Advanced Departmental Insights, Supervisory Shadowing, Exposure to Managerial Tasks, Industry Best Practices, Problem-solving and Reporting |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-208 | Food Production-IV | Core | 4 | Advanced Bakery and Confectionery, International Gourmet Cooking, Menu Engineering, Food Cost Control, New Product Development |
| BHM-209 | Food & Beverage Service-IV | Core | 4 | Banqueting and Conferencing, Restaurant Financial Management, Customer Relationship Management, Staff Training and Development, F&B Marketing Strategies |
| BHM-210 | Hotel Law | Core | 3 | Indian Contract Act, Consumer Protection Act, Laws Related to Hotels and Tourism, Licensing and Regulations, Labor Laws in Hospitality |
| BHM-211 | Financial Management | Core | 3 | Financial Statements Analysis, Budgeting and Forecasting, Working Capital Management, Capital Budgeting, Sources of Finance |
| BHM-212 | Food & Beverage Control | Core | 3 | Purchasing and Receiving, Storage and Inventory Control, Costing and Pricing, Yield Management in F&B, Theft and Pilferage Control |
| BHM-213 | Human Resource Management | Core | 3 | HR Planning and Recruitment, Training and Development, Performance Appraisal, Compensation and Benefits, Employee Relations |
| BHM-214 | Industrial Training – IV | Practical | 1 | Pre-Internship Preparation, Advanced Skill Refinement, Departmental Specialization Readiness, Industry Trends Awareness, Career Development Workshop |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-301 | Industrial Training (17 weeks) | Internship/Practical | 16 | Intensive Practical Exposure, Real-world Hotel Operations, Application of Theoretical Knowledge, Industry Best Practices, Professional Networking |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-302 | Bakery & Confectionery | Core | 4 | Baking Principles, Breads and Rolls, Cakes and Pastries, Desserts and Puddings, Chocolate Work and Garnishes |
| BHM-303 | Room Division Management | Core | 4 | Front Office Management, Housekeeping Management, Revenue Management for Rooms, Safety and Security in Hotels, Inter-Departmental Coordination |
| BHM-304 | Food & Beverage Management | Core | 4 | F&B Departmental Structure, Budgeting and Cost Control, Menu Development and Engineering, Quality Control in F&B, Restaurant and Bar Design |
| BHM-305 | Facility Planning & Design | Core | 3 | Hotel Layout and Design Principles, Space Planning, Interior Design Concepts, Ergonomics and Aesthetics, Sustainability in Hotel Design |
| BHM-306 | Research Methodology | Core | 3 | Introduction to Research, Research Design, Data Collection Methods, Data Analysis (quantitative/qualitative), Report Writing and Ethics |
| BHM-307 | Foreign Language – I (French/German) | Elective | 3 | Basic Grammar and Vocabulary, Conversational Skills (Greetings, Introductions), Hotel-specific Terminology, Cultural Nuances, Listening and Reading Comprehension |
| BHM-308 | Project | Project | 3 | Problem Identification, Project Planning, Data Collection and Analysis, Solution Development, Report and Presentation |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-401 | Food Production Management | Core | 4 | Kitchen Layout and Design, Staffing and Supervision in Kitchen, Inventory and Purchasing Management, Food Safety Management Systems, Menu Engineering and Profitability |
| BHM-402 | Food & Beverage Service Management | Core | 4 | F&B Staff Training and Development, Restaurant Marketing and Branding, Event Management and Catering Sales, Quality Assurance in Service, Restaurant P&L Management |
| BHM-403 | Front Office Management | Core | 4 | Front Office Budgeting and Control, Guest Cycle Management, Revenue Management Strategies, Technology in Front Office, Crisis Management and Security |
| BHM-404 | Housekeeping Management | Core | 4 | Housekeeping Departmental Planning, Staffing and Training, Inventory and Linen Control, Quality Audits and Standards, Sustainability in Housekeeping |
| BHM-405 | Hospitality Entrepreneurship | Core | 3 | Concept Development, Business Plan Creation, Funding and Finance for Startups, Legal and Regulatory Aspects, Marketing for New Ventures |
| BHM-406 | Foreign Language – II (French/German) | Elective | 3 | Intermediate Grammar and Vocabulary, Advanced Conversational Practice, Role-playing Hotel Scenarios, Reading and Writing Skills, Cultural Etiquette |
| BHM-407 | Disaster Management | Core | 2 | Types of Disasters, Risk Assessment and Mitigation, Emergency Preparedness, Crisis Communication, Post-disaster Recovery |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHM-408 | Strategic Management | Core | 4 | Strategic Planning Process, Competitive Advantage, SWOT Analysis, Corporate Level Strategies, Strategy Implementation and Control |
| BHM-409 | Quality Management | Core | 4 | Total Quality Management (TQM), Quality Standards (ISO), Service Quality Models, Process Improvement Techniques, Customer Satisfaction Measurement |
| BHM-410 | Event Management | Core | 4 | Event Planning and Design, Budgeting and Logistics, Marketing and Sponsorship, Risk Management in Events, Post-event Evaluation |
| BHM-411 | Revenue Management | Core | 4 | Pricing Strategies, Demand Forecasting, Inventory Control, Distribution Channel Management, Performance Measurement |
| BHM-412 | Hotel Information System | Core | 4 | Property Management Systems (PMS), Point of Sale (POS) Systems, Central Reservation Systems (CRS), Data Security and Privacy, Emerging Technologies in Hospitality |
| BHM-413 | Dissertation | Project | 12 | Literature Review, Methodology Design, Data Collection and Analysis, Thesis Writing, Viva Voce Presentation |
