.png&w=1920&q=75)
BHMCT in General at Siksha 'O' Anusandhan
Khordha, Odisha
.png&w=1920&q=75)
About the Specialization
What is General at Siksha 'O' Anusandhan Khordha?
This Bachelor of Hotel Management and Catering Technology BHMCT program at Siksha ''''O'''' Anusandhan focuses on equipping students with comprehensive knowledge and practical skills essential for the dynamic hospitality industry. It covers various facets like food production, beverage service, front office, and housekeeping, catering to the growing demand for skilled professionals in India''''s booming tourism and hotel sector.
Who Should Apply?
This program is ideal for aspiring hoteliers, culinary enthusiasts, and service-oriented individuals seeking a management career in hospitality. It attracts fresh 10+2 graduates eager to enter the vibrant hotel and catering industry, as well as those looking to develop strong leadership and operational expertise to manage diverse hospitality functions.
Why Choose This Course?
Graduates of this program can expect diverse career paths in hotels, resorts, airlines, cruise lines, and event management firms across India. Entry-level salaries typically range from INR 2.5 Lakhs to 4.5 Lakhs annually, with significant growth potential up to INR 10-15 Lakhs for experienced managers. Roles include F&B Manager, Front Office Manager, Executive Chef, and Event Coordinator.
Student Success Practices
Foundation Stage
Develop Core Operational Skills- (Semester 1-2)
Actively engage in all practical lab sessions for Food Production, F&B Service, Front Office, and Housekeeping. Focus on mastering basic techniques, equipment handling, and service protocols. Seek extra practice in the college''''s training restaurant or mock hotel setup.
Tools & Resources
Hotel training labs, YouTube tutorials for specific techniques, Junior departmental staff for guidance
Career Connection
Builds a strong practical foundation critical for industrial training and entry-level operational roles, making students job-ready from day one.
Master Communication & Professional Etiquette- (Semester 1-2)
Participate in communication skill workshops, group discussions, and public speaking events. Practice professional greetings, body language, and customer interaction simulations. Focus on English fluency, as it''''s crucial for client-facing hospitality roles.
Tools & Resources
College language labs, Toastmasters International (if available), Online English proficiency courses, Peer practice groups
Career Connection
Essential for effective guest interaction, team collaboration, and excelling in interviews, significantly improving employability and career progression.
Explore Hospitality Industry Trends- (Semester 1-2)
Read industry-specific magazines (e.g., Hospitality Outlook, Express Food & Hospitality), follow leading hotel groups on social media, and attend online webinars. Understand the latest trends in sustainable hospitality, technology adoption, and customer service.
Tools & Resources
Hospitality industry journals, LinkedIn, Hotel chain blogs, Industry association websites (e.g., FHRAI)
Career Connection
Provides a broader perspective beyond academics, helping students identify potential career niches and demonstrating industry awareness in job interviews.
Intermediate Stage
Excel in Industrial Training (Internship)- (Semester 5)
Approach the mandatory industrial training in Semester 5 with utmost seriousness. Rotate through all departments, ask questions, take initiative, and seek mentorship. Maintain a detailed logbook and reflect on daily learning.
Tools & Resources
Hotel training managers, Department heads, Daily logbook, Internship reports from seniors
Career Connection
This is the most crucial step for placements. Strong performance often leads to pre-placement offers or excellent recommendations, enhancing job prospects.
Develop Managerial & Financial Acumen- (Semester 3-4)
Focus on understanding concepts in Human Resource Management, Basic Accounting, Hotel Financial Management, and Food & Beverage Control. Apply these principles to case studies and practical scenarios related to hotel operations.
Tools & Resources
Financial accounting software demos, Hospitality case studies, Guest lectures from industry finance professionals
Career Connection
Prepares students for supervisory and junior management roles, enabling them to understand cost efficiencies and revenue generation in a hotel setup.
Network with Industry Professionals- (Semester 3-5)
Attend hospitality conferences, workshops, and guest lectures organized by the department. Connect with guest speakers and visiting faculty on LinkedIn. Seek opportunities to volunteer for college events that involve industry guests.
Tools & Resources
LinkedIn, College career services, Alumni network, Industry events
Career Connection
Builds a professional network that can lead to mentorship, internship opportunities, and job referrals, invaluable for long-term career growth.
Advanced Stage
Master Research and Analytical Skills- (Semester 6-8)
Engage deeply in the Research Project/Dissertation during Semesters 6-8. Choose a relevant topic, conduct thorough research, analyze data critically, and present findings professionally. This builds strong problem-solving and analytical capabilities.
Tools & Resources
Academic databases, Statistical software (e.g., SPSS basics), Research methodology workshops, Faculty mentors
Career Connection
Develops skills highly valued in strategic planning, consulting, and advanced management roles within the hospitality sector.
Specialize through Electives & Advanced Topics- (Semester 6-8)
Carefully choose optional electives based on career interests (e.g., event management, revenue management, culinary specialization). Supplement classroom learning with advanced certifications or online courses in chosen areas.
Tools & Resources
Online learning platforms (Coursera, edX for specific hospitality certifications), Industry-specific short courses
Career Connection
Allows for specialization, making candidates more competitive for niche roles and demonstrating a deeper commitment to a specific area of hospitality.
Prepare for Placements & Leadership Roles- (Semester 7-8)
Actively participate in placement preparatory activities, mock interviews, and resume building workshops. Research target companies, understand their values, and practice behavioral interview questions. Develop leadership skills by taking on project leads or mentoring juniors.
Tools & Resources
College placement cell, Career counselors, Professional development books, Peer interview practice
Career Connection
Directly translates to securing coveted placements in top hospitality brands and prepares students for future leadership responsibilities.
Program Structure and Curriculum
Eligibility:
- Passed or appearing in 10+2 examination or equivalent with English as one of the subjects. Minimum age limit 17 years.
Duration: 4 years / 8 semesters
Credits: 191 Credits
Assessment: Internal: 30%, External: 70%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT101 | Food Production & Patisserie I | Core | 4 | Kitchen organization, Basic commodities, Methods of cooking, Stocks, soups, sauces, Egg preparations, Breakfast items |
| BHMCT102 | Food & Beverage Service I | Core | 4 | F&B service organization, Catering establishments, Menu planning, Types of service, Table settings, Trolleys |
| BHMCT103 | Front Office Operations I | Core | 4 | Hotel industry overview, Front office organization, Guest cycle, Types of rooms, Reservation systems, Tariff plans |
| BHMCT104 | Accommodation Operations I (Housekeeping) | Core | 4 | Housekeeping organization, Cleaning principles, Cleaning equipment, Laundry operations, Linen and uniform room, Flower arrangements |
| BHMCT105 | Communication Skills | Core | 3 | Basics of communication, Types of communication, Barriers to communication, Verbal and non-verbal communication, Group discussion, Presentation and interview skills |
| BHMCT106 | Food Production & Patisserie Lab I | Lab | 2 | Practical application of basic cooking methods, Stocks, soups, sauces preparation, Rice dishes and salads, Breakfast items cooking, Egg preparations, Basic bakery techniques |
| BHMCT107 | Food & Beverage Service Lab I | Lab | 2 | Practical table layout, Cover setting, Napkin folds, Basic service techniques, Order taking, Tray service |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT201 | Food Production & Patisserie II | Core | 4 | Continental cuisine, French and Italian cuisine, Indian cuisine (North Indian), Pastries and cakes, Desserts and frozen desserts, Special diets |
| BHMCT202 | Food & Beverage Service II | Core | 4 | Bar operations, Beverage knowledge (alcoholic and non-alcoholic), Wine service, Cocktail preparation, Mocktails, Brewed and fermented beverages |
| BHMCT203 | Front Office Operations II | Core | 4 | Guest registration, Check-in and check-out procedures, Guest services, Bell desk and concierge operations, Cashiering procedures, Night audit |
| BHMCT204 | Accommodation Operations II | Core | 4 | Room linen and uniform management, Laundry and dry-cleaning operations, Guest room cleaning, Public area cleaning, Pest control, Safety and security in housekeeping |
| BHMCT205 | Environmental Science | Core | 2 | Basics of environment, Natural resources and energy, Ecosystems and biodiversity, Environmental pollution, Solid waste management, Environmental acts and laws |
| BHMCT206 | Food Production & Patisserie Lab II | Lab | 2 | Practical continental and Indian cooking, Bakery and confectionery skills, Advanced sauces and desserts, International cuisine preparation, Menu planning and costing, Hygiene and sanitation practices |
| BHMCT207 | Food & Beverage Service Lab II | Lab | 2 | Practical beverage service, Bar operations and management, Wine service techniques, Cocktail mixing and preparation, Flair bartending, Customer service in bar settings |
| BHMCT208 | Computer Fundamentals | Core | 2 | Introduction to computers, Hardware and software components, Operating systems, MS Office applications, Internet and email usage, Hotel specific software overview |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT301 | Food Production & Patisserie III | Core | 4 | Quantity food production, Regional Indian cuisine, Oriental and Mexican cuisine, Advanced confectionery, Garde Manger, International culinary trends |
| BHMCT302 | Food & Beverage Service III | Core | 4 | Special function catering, Banqueting operations, Buffet planning and execution, Outdoor catering, Event management, Theme parties and promotions |
| BHMCT303 | Front Office Operations III | Core | 4 | Property Management Systems (PMS), Yield management, Revenue management strategies, Inter-departmental coordination, Guest relations management, Handling difficult guest situations |
| BHMCT304 | Accommodation Operations III | Core | 4 | Interior decoration, Flower arrangement techniques, Textile knowledge, Guest amenities and supplies, Cost control in housekeeping, Safety and security standards |
| BHMCT305 | Human Resource Management | Core | 2 | HRM introduction and functions, Recruitment and selection, Training and development, Compensation and benefits, Performance appraisal, HR in hospitality sector |
| BHMCT306 | Food Production & Patisserie Lab III | Lab | 2 | Practical advanced regional Indian cooking, Oriental and Mexican dishes, Advanced pastry work, Confectionery skills, Display and presentation, Costing and portion control |
| BHMCT307 | Food & Beverage Service Lab III | Lab | 2 | Practical special function catering, Banqueting setup and service, Buffet presentation techniques, Outdoor catering scenarios, Event setup and execution, Customer service excellence |
| BHMCT308 | Basic Accounting | Core | 2 | Accounting principles and concepts, Double entry system, Ledgers and trial balance, Final accounts preparation, Financial statements, Cost concepts in hospitality |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT401 | Hotel Engineering & Maintenance | Core | 4 | Building materials and structures, Plumbing and water management, Electrical systems and safety, HVAC and refrigeration, Kitchen and laundry equipment maintenance, Fire safety systems |
| BHMCT402 | Hotel Law | Core | 4 | Indian Contract Act, Consumer Protection Act, Environmental laws, FSSAI regulations, Licensing and permits, Excise and labour laws |
| BHMCT403 | Food Science & Nutrition | Core | 4 | Macronutrients and micronutrients, Balanced diet and food groups, Food additives and adulteration, Culinary science principles, Menu planning and nutritional value, Food safety and hygiene |
| BHMCT404 | Hotel Financial Management | Core | 4 | Budgeting and forecasting, Financial statements analysis, Capital budgeting decisions, Working capital management, Ratio analysis, Cost control and revenue management |
| BHMCT405 | Research Methodology | Core | 2 | Introduction to research types, Research design and methods, Data collection techniques, Sampling methods, Data analysis basics, Report writing and ethics |
| BHMCT406 | Food Production & Patisserie Lab IV | Lab | 2 | Advanced practical food preparation, Presentation techniques, Specialized cuisine development, Gourmet cooking methods, Showpieces and food artistry, Baking and confectionery innovations |
| BHMCT407 | Food & Beverage Service Lab IV | Lab | 2 | Advanced practical service techniques, Fine dining service protocols, Wine and spirit tasting, Restaurant management simulation, Customer relationship management, Upselling techniques |
| BHMCT408 | Foreign Language (French) | Elective | 2 | Basic French vocabulary, Greetings and self-introduction, Hotel specific phrases, Customer interaction in French, Cultural nuances, Simple conversational skills |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT501 | Food & Beverage Control | Core | 4 | Cost control principles, Revenue control strategies, Purchasing, receiving, storing, issuing, Inventory management, Menu engineering, Theft and pilferage control |
| BHMCT502 | Sales & Marketing Management | Core | 4 | Marketing concepts and environment, Market segmentation and targeting, Marketing mix (4 Ps), Pricing strategies, Sales promotion and advertising, Digital marketing and PR |
| BHMCT503 | Housekeeping Management | Core | 4 | Housekeeping policies and procedures, Resource management (staff, equipment), Budgeting and cost control, Quality control and standards, Security and guest privacy, Eco-friendly practices |
| BHMCT504 | Front Office Management | Core | 4 | Management functions in front office, Forecasting and budgeting, Pricing and yield management, PMS implementation and utilization, Guest relations and loyalty programs, Crisis management |
| BHMCT505 | Management Information Systems | Core | 2 | MIS in hospitality industry, Data processing and analysis, Decision support systems, E-commerce and online distribution, Cyber security in hotels, IT infrastructure management |
| BHMCT506 | Industrial Training | Practical/Internship | 6 | On-the-job training in hotel operations, Practical experience in Food Production, Practical experience in Food & Beverage Service, Practical experience in Front Office, Practical experience in Housekeeping, Exposure to real-world hotel environment |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT601 | Facility Planning | Core | 4 | Hotel design and architectural concepts, Layout planning (kitchen, restaurant, rooms), Equipment selection and specification, Project management for hospitality, Renovation and refurbishment, Sustainability in facility design |
| BHMCT602 | Strategic Management | Core | 4 | Strategic planning process, Vision, mission, goals analysis, SWOT analysis and competitive advantage, Strategic implementation, Change management, Corporate social responsibility |
| BHMCT603 | Entrepreneurship & Start-up Management | Core | 4 | Entrepreneurship concepts, Business plan development, Funding and financing for start-ups, Legal aspects of starting a business, Marketing for start-ups, Risk management and innovation |
| BHMCT604 | Hotel Operations Management | Core | 4 | Integration of hotel departments, Efficiency and productivity management, Quality control and service standards, Problem-solving in operations, Operational audits, Guest satisfaction measurement |
| BHMCT605 | Research Project/Dissertation I | Project | 4 | Problem identification and formulation, Literature review, Research proposal development, Methodology design, Data collection plan, Preliminary data analysis |
| BHMCT606 | Optional Elective-I (D-1) | Elective | 4 | |
| BHMCT607 | Optional Elective Lab-I (D-1) | Lab/Practical | 2 |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT701 | Tourism Management | Core | 4 | Tourism concepts and evolution, Types of tourism (eco, adventure, cultural), Tourism products and services, Destination marketing and branding, Travel agencies and tour operations, Sustainable tourism development |
| BHMCT702 | Total Quality Management | Core | 4 | TQM principles and philosophy, Quality tools and techniques, Service quality in hospitality, Guest satisfaction measurement, Continuous improvement models, ISO standards and certifications |
| BHMCT703 | Hospitality & Tourism Marketing | Core | 4 | Marketing strategies for hospitality, Branding and brand management, Digital marketing in tourism, Customer Relationship Management (CRM), Public relations and promotions, Market research and analysis |
| BHMCT704 | Research Project/Dissertation II | Project | 4 | Data analysis and interpretation, Report writing and structuring, Presentation of findings, Conclusion formulation, Recommendations based on research, Ethical considerations in research |
| BHMCT705 | Optional Elective-II (D-2) | Elective | 4 | |
| BHMCT706 | Optional Elective Lab-II (D-2) | Lab/Practical | 2 | |
| BHMCT707 | Generic Elective (G-1) | Elective | 2 |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHMCT801 | Convention & Event Management | Core | 4 | Event planning and conceptualization, Venue selection and setup, Budgeting and financial management for events, Marketing and promotion of events, Logistics and operational management, Risk management and post-event evaluation |
| BHMCT802 | Global Hospitality Management | Core | 4 | International hotel chains and brands, Global trends in hospitality, Cross-cultural management, International marketing strategies, Legal aspects of global operations, Emerging markets and opportunities |
| BHMCT803 | Ethics & Corporate Social Responsibility | Core | 4 | Business ethics and values, Corporate governance, CSR models and initiatives, Sustainability in hospitality, Environmental responsibility, Stakeholder management |
| BHMCT804 | Research Project/Dissertation III | Project | 4 | Final project report submission, Viva-voce examination, Defending research findings, Integration of all research components, Contribution to existing knowledge, Professional presentation skills |
| BHMCT805 | Optional Elective-III (D-3) | Elective | 4 | |
| BHMCT806 | Optional Elective Lab-III (D-3) | Lab/Practical | 2 | |
| BHMCT807 | Generic Elective (G-2) | Elective | 2 |
