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B-SC-HOTEL-MANAGEMENT-AND-CATERING-TECHNOLOGY in General at St. Soldier Institute of Hotel Management and Catering Technology
Jalandhar, Punjab
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About the Specialization
What is General at St. Soldier Institute of Hotel Management and Catering Technology Jalandhar?
This B.Sc. Hotel Management and Catering Technology program at St. Soldier Institute of Hotel Management and Catering Technology focuses on developing skilled professionals for the dynamic hospitality sector. It covers core areas like food production, food and beverage service, front office operations, and accommodation management, alongside essential business skills. The curriculum is designed to meet the growing demands of the Indian hospitality industry, which is expanding rapidly with increased tourism and business travel. The program aims to provide a holistic understanding of hotel operations and catering services, distinguishing itself through its practical orientation and industry-aligned pedagogy.
Who Should Apply?
This program is ideal for enthusiastic 10+2 graduates with a keen interest in hospitality, culinary arts, and guest services, seeking to build a professional career in hotels, restaurants, and catering. It also suits individuals who possess excellent communication skills, a service-oriented mindset, and a desire to work in a fast-paced, customer-centric environment. Ambitious students aspiring to managerial roles in the hospitality industry, or those looking to establish their own food and beverage ventures in India, will find this curriculum highly beneficial.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as hotel managers, F&B managers, executive chefs, front office managers, and event planners. Entry-level salaries typically range from INR 2.5 LPA to 4.5 LPA, with experienced professionals earning upwards of INR 8-15 LPA in leading hotels and hospitality groups. Growth trajectories include rapid promotion to supervisory and managerial positions within a few years. The curriculum also prepares students for advanced studies or entrepreneurial ventures, aligning with certifications in food safety and hospitality operations.
Student Success Practices
Foundation Stage
Immerse in Operational Basics- (Semester 1-2)
Actively engage in all practical sessions (Food Production, F&B Service, Front Office, Accommodation). Focus on mastering fundamental techniques, standard operating procedures (SOPs), and service etiquette to build a strong practical foundation.
Tools & Resources
College labs, industry standard textbooks, YouTube tutorials on specific skills (e.g., napkin folding, basic knife skills)
Career Connection
Develops essential hands-on skills required for internships and entry-level operational roles, demonstrating readiness for real-world tasks and enhancing employability.
Develop Communication & Soft Skills- (Semester 1-2)
Actively participate in English language labs, group discussions, and presentations to hone verbal and non-verbal communication. Practice guest interaction scenarios to build confidence and refine customer service skills.
Tools & Resources
Communication Skills labs, role-playing exercises, Toastmasters-style clubs (if available), online resources for professional etiquette
Career Connection
Crucial for client-facing roles, effective team collaboration, and leadership in the hospitality industry. Strong communication enhances interview performance and professional growth.
Understand Hygiene & Safety Protocols- (Semester 1-2)
Pay meticulous attention to nutrition, hygiene, and sanitation modules. Apply these principles rigorously in all food production and service practicals. Familiarize yourself with HACCP principles and FSSAI food safety standards.
Tools & Resources
Lab manuals, FSSAI guidelines, online food safety certification modules
Career Connection
Essential for all hospitality roles, particularly in food and beverage, ensuring compliance and consumer safety, making you a responsible and sought-after professional in India.
Intermediate Stage
Seek Early Industry Exposure- (Semester 3-5)
Actively pursue part-time work or short-term training opportunities in local hotels, restaurants, or catering events during breaks. This provides practical context to theoretical knowledge and expands your professional network.
Tools & Resources
College placement cell for opportunities, local job boards, LinkedIn networking
Career Connection
Gains valuable real-world experience, helps identify career interests, and provides references, making you more competitive for final placements and future career progression.
Cultivate Business Acumen- (Semester 3-5)
Focus on subjects like Human Resource Management, Financial Management, and Principles of Management. Engage in case studies and group projects that simulate real-world hotel business challenges and decision-making.
Tools & Resources
Business journals, Harvard Business Review case studies (simplified versions), interaction with faculty on business scenarios
Career Connection
Prepares for managerial responsibilities, understanding operational costs, revenue generation, and team leadership, crucial for career progression in hotel management.
Master Quantity Food Production and Bar Skills- (Semester 3-5)
Excel in specialized practicals like Quantity Food Production and Bar Operations. Understand large-scale cooking techniques, menu planning for events, and advanced mixology to gain specialized skills.
Tools & Resources
Specialized labs, recipe books for bulk cooking, bar manuals and online mixology tutorials
Career Connection
Opens doors to specialized roles in catering, banquet operations, or as a skilled bartender, highly valued in the Indian F&B sector.
Advanced Stage
Excel in Industrial Training- (Semester 5)
Approach the mandatory industrial training with utmost dedication. Set clear learning objectives, network actively with industry professionals, and document your experiences meticulously in a comprehensive training report.
Tools & Resources
Training logbook, mentor feedback, industry contacts, professional networking events
Career Connection
Often leads to pre-placement offers, builds a robust professional network, and provides invaluable experience that sets you apart in competitive job interviews for top hotels.
Master Placement Preparation- (Semester 5-6)
Actively participate in resume building workshops, mock interviews, and group discussion sessions organized by the college. Research potential employers and tailor your applications to their specific requirements.
Tools & Resources
Placement cell, career services, online interview practice platforms, company websites of major hotel chains in India
Career Connection
Significantly increases your chances of securing desired placements in top-tier hospitality companies, ensuring a strong career launch after graduation.
Develop Entrepreneurial Mindset & Research Skills- (Semester 6)
Engage deeply with Entrepreneurship Development and Research Methodology. Explore opportunities to develop innovative hospitality concepts or conduct market research for existing businesses, potentially exploring startup ideas.
Tools & Resources
Startup incubators (if any at college), business plan competitions, research paper databases, faculty guidance
Career Connection
Fosters innovation, problem-solving skills, and the ability to identify market gaps, preparing you for leadership roles, consultancy, or starting your own venture in the thriving Indian hospitality market.
Program Structure and Curriculum
Eligibility:
- 10+2 with English as a compulsory subject from a recognized board, and minimum 45% marks (40% for SC/ST category).
Duration: 3 years / 6 semesters
Credits: 168 Credits
Assessment: Internal: 40% (Theory), 60% (Practical/Project), External: 60% (Theory), 40% (Practical/Project)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTHM-101 | Food Production Operations-I | Core Theory | 3 | Introduction to Cookery, Basic Food Production Methods, Aids to Cooking and Equipment, Commodities (Cereals, Pulses, Vegetables), Kitchen Organization and Staffing |
| BTHM-102 | Food & Beverage Service Operations-I | Core Theory | 3 | Introduction to Food & Beverage Service, Food & Beverage Service Methods, Restaurant Types and Organization, Crockery, Cutlery, Glassware, Menu Knowledge and Planning |
| BTHM-103 | Front Office Operations-I | Core Theory | 3 | Introduction to Hospitality Industry, Front Office Department Layout, Guest Cycle, Reservation Procedures, Front Office Forms and Records |
| BTHM-104 | Accommodation Operations-I | Core Theory | 3 | Introduction to Housekeeping, Housekeeping Organization, Cleaning Science and Agents, Guest Room Cleaning Procedures, Linen Room Operations |
| BTHM-105 | Communication Skills | Core Theory | 3 | Fundamentals of Communication, Verbal and Non-verbal Communication, Barriers to Communication, Effective Listening and Speaking, Written Communication (Reports, Emails) |
| BTHM-106 | Computer Fundamentals | Core Theory | 3 | Introduction to Computers, Hardware and Software Concepts, Operating Systems, MS Office Applications (Word, Excel, PowerPoint), Internet and Email Basics |
| BTHM-107 | Food Production Operations-I | Core Practical | 2 | Basic Knife Cuts, Preparation of Stocks and Soups, Basic Sauces, Egg Cookery, Rice and Dal Preparations |
| BTHM-108 | Food & Beverage Service Operations-I | Core Practical | 2 | Napkin Folds, Tray and Plate Carrying Techniques, Mise-en-place for Service, Cover Laying, Basic Beverage Service |
| BTHM-109 | Front Office Operations-I | Core Practical | 2 | Handling Reservations, Check-in and Check-out Procedures, Bell Desk and Concierge Operations, Telephone Etiquette, Guest Complaint Handling |
| BTHM-110 | Accommodation Operations-I | Core Practical | 2 | Bed Making Techniques, Room Cleaning Procedures, Handling Cleaning Equipment, Guest Room Amenities, Public Area Cleaning |
| BTHM-111 | Communication Skills | Core Practical | 2 | Role Plays on Guest Interaction, Public Speaking Practice, Group Discussions, Interview Skills, Presentation Techniques |
| BTHM-112 | Computer Fundamentals | Core Practical | 2 | MS Word Document Creation, MS Excel Data Entry and Formulas, MS PowerPoint Presentation Design, Internet Browsing and Email Management, Basic Hotel Software Simulation |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTHM-113 | Food Production Operations-II | Core Theory | 3 | Advanced Soups and Sauces, Fish and Shellfish Cookery, Meat and Poultry Cookery, Vegetable Cookery (Continental), Methods of Cooking and Food Science |
| BTHM-114 | Food & Beverage Service Operations-II | Core Theory | 3 | Types of Service (French, English, American), Breakfast, Lunch, Dinner Service, Gueridon Service, Buffet Service, Non-Alcoholic Beverage Service |
| BTHM-115 | Front Office Operations-II | Core Theory | 3 | Guest Accounting Cycle, Payment Methods and Credit Control, Night Auditing, Property Management Systems (PMS) overview, Yield Management and Forecasting |
| BTHM-116 | Accommodation Operations-II | Core Theory | 3 | Laundry Operations, Stain Removal and Fabric Care, Pest Control, Safety and Security in Housekeeping, Flower Arrangement and Decor |
| BTHM-117 | Nutrition, Hygiene & Sanitation | Core Theory | 3 | Fundamentals of Nutrition, Food Borne Illnesses, Personal and Food Hygiene, Sanitation in Food Operations, Waste Management |
| BTHM-118 | Business Law | Core Theory | 3 | Contract Act, Sale of Goods Act, Consumer Protection Act, Negotiable Instruments Act, Hotel Specific Laws |
| BTHM-119 | Food Production Operations-II | Core Practical | 2 | Fish & Chicken Preparations, Continental Main Courses, Indian Breads, Indian Curries and Tandoor Preparations, Basic Desserts |
| BTHM-120 | Food & Beverage Service Operations-II | Core Practical | 2 | Plate Service and Side Station Setup, Carving Techniques, Table d''''hôte and A la carte Service, Specialty Coffee and Tea Preparation, Mocktail Preparation |
| BTHM-121 | Front Office Operations-II | Core Practical | 2 | Handling Cash and Credit Transactions, Using PMS for Check-in/out, Solving Guest Issues, Performing Night Audit Tasks, Inter-departmental Coordination |
| BTHM-122 | Accommodation Operations-II | Core Practical | 2 | Operating Laundry Equipment, Stain Removal Practical, Inventory Management for Linen, Flower Arrangement Techniques, Handling Lost and Found |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTHM-201 | Food Production Operations-III | Core Theory | 3 | Classical French Cuisine, Oriental Cuisines (Chinese, Thai), Indian Regional Cuisines, Menu Planning and Costing, Garde Manger and Cold Kitchen |
| BTHM-202 | Food & Beverage Service Operations-III | Core Theory | 3 | Alcoholic Beverages (Wines, Spirits, Beers), Bar Operations and Controls, Cocktails and Mixology, Banquet and Event Service, Restaurant Supervision |
| BTHM-203 | Front Office Operations-III | Core Theory | 3 | Reservations Management, Front Office Marketing and Sales, Complaint Management, Emergency Procedures, Managerial Aspects of Front Office |
| BTHM-204 | Accommodation Operations-III | Core Theory | 3 | Interior Decoration, Budgeting and Cost Control in Housekeeping, Contract Services, Sustainability in Housekeeping, Supervisory Roles in Accommodation |
| BTHM-205 | Human Resource Management | Core Theory | 3 | Introduction to HRM, Recruitment and Selection, Training and Development, Performance Appraisal, Motivation and Leadership |
| BTHM-206 | Financial Management | Core Theory | 3 | Financial Statements (P&L, Balance Sheet), Cost Accounting in Hotels, Budgeting and Forecasting, Capital Budgeting, Working Capital Management |
| BTHM-207 | Food Production Operations-III | Core Practical | 2 | Classical French Dishes, Oriental Cuisine Preparations, Indian Regional Thalis, Garde Manger Preparations (Salads, Canapés), Theme Buffet Layout |
| BTHM-208 | Food & Beverage Service Operations-III | Core Practical | 2 | Wine Service and Decantation, Spirit and Liqueur Service, Cocktail Preparation and Flair, Banquet Setup and Service, Complaint Handling Scenarios |
| BTHM-209 | Front Office Operations-III | Core Practical | 2 | Advanced PMS Operations, Handling VIP Guests, Situational Problem Solving, Upselling and Cross-selling Techniques, Emergency Response Drills |
| BTHM-210 | Accommodation Operations-III | Core Practical | 2 | Advanced Cleaning Techniques, Fabric Knowledge and Care, Inventory Control for Housekeeping, Theme Room Decoration, Supervisory Documentation |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTHM-211 | Food Production Operations-IV | Core Theory | 3 | Advanced Patisserie and Confectionery, International Cuisines (Italian, Mexican), Catering Operations and Logistics, Food Photography and Presentation, New Product Development |
| BTHM-212 | Food & Beverage Service Operations-IV | Core Theory | 3 | Food & Beverage Control, Restaurant Marketing and Promotion, Event Planning and Execution, Customer Relationship Management, Managerial Aspects of F&B Service |
| BTHM-213 | Front Office Operations-IV | Core Theory | 3 | Revenue Management Strategies, Hotel Safety and Security Systems, Public Relations and Brand Image, Managing Guest Feedback, Technology in Front Office Operations |
| BTHM-214 | Accommodation Operations-IV | Core Theory | 3 | Facility Planning for Housekeeping, Recruitment and Training in Housekeeping, Quality Management in Accommodation, Energy Conservation and Waste Management, Budgeting for Housekeeping Department |
| BTHM-215 | Hotel Engineering | Core Theory | 3 | Building Systems (Electrical, Plumbing), HVAC Systems, Fire Safety and Security Systems, Energy Conservation, Preventive Maintenance |
| BTHM-216 | Principles of Management | Core Theory | 3 | Management Concepts and Functions, Planning and Organizing, Directing and Controlling, Decision Making, Organizational Structure |
| BTHM-217 | Food Production Operations-IV | Core Practical | 2 | Advanced Bakery Products, Confectionery and Chocolate Work, International Main Courses, Outdoor Catering Setup, Creative Food Presentation |
| BTHM-218 | Food & Beverage Service Operations-IV | Core Practical | 2 | Advanced Wine and Cocktail Service, Flambé and Showmanship, Banquet Event Management Simulation, Restaurant Budgeting Exercises, Customer Service Excellence |
| BTHM-219 | Front Office Operations-IV | Core Practical | 2 | Revenue Management Exercises, Handling Complex Guest Scenarios, Security Protocol Drills, Crisis Management Simulations, Guest Feedback Analysis |
| BTHM-220 | Accommodation Operations-IV | Core Practical | 2 | Advanced Linen Inventory, Housekeeping Staff Scheduling, Quality Audits in Rooms, Budgeting and Cost Control Exercises, Sustainable Housekeeping Practices |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTHM-301 | Industrial Training | Project | 20 | On-the-job experience in all core departments (Food Production, F&B Service, Front Office, Housekeeping), Practical application of theoretical knowledge, Industry work culture and ethics, Problem-solving in live operational scenarios, Report writing and presentation of training experience |
| BTHM-302 | Bakery & Confectionery | Core Theory | 3 | Ingredients and their functions, Breads and Rolls, Cakes and Pastries, Cookies and Biscuits, Decorations and Finishes |
| BTHM-303 | Quantity Food Production | Core Theory | 3 | Menu Planning for Large Scale, Recipe Standardization and Yields, Kitchen Layout for Quantity Production, Equipment and Technology, Quality and Portion Control |
| BTHM-304 | Bar Operations | Core Theory | 3 | Types of Bars and Bar Setup, Beverage Control and Inventory, Wine and Spirit Knowledge, Cocktail History and Preparation, Responsible Alcohol Service |
| BTHM-305 | Hospitality Marketing | Core Theory | 3 | Marketing Mix in Hospitality, Market Segmentation and Targeting, Promotional Strategies, Digital Marketing in Hotels, Guest Relationship Management |
| BTHM-306 | Bakery & Confectionery | Core Practical | 2 | Baking various types of breads, Preparation of cakes and icings, Making pastries and tarts, Chocolate tempering and moulding, Dessert plating techniques |
| BTHM-307 | Quantity Food Production | Core Practical | 2 | Large scale menu preparation, Operating quantity cooking equipment, Portion control and dishing out, Buffet preparation and presentation, Food safety in mass catering |
| BTHM-308 | Bar Operations | Core Practical | 2 | Setting up a bar, Mixing classic cocktails, Free pouring and flair bartending, Inventory and stock taking, Customer service at the bar |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTHM-309 | Food & Beverage Control | Core Theory | 3 | Cost Control Cycle, Purchasing and Receiving, Storage and Issuing, Food and Beverage Costing, Inventory Management |
| BTHM-310 | Facility Planning & Management | Core Theory | 3 | Hotel Layout and Design, Space Planning and Interior Design, Maintenance Management, Energy Conservation, Security and Safety Systems |
| BTHM-311 | Entrepreneurship Development | Core Theory | 3 | Concept of Entrepreneurship, Business Plan Development, Sources of Finance, Marketing for Startups, Legal Aspects of Business |
| BTHM-312 | Principles of Tourism | Core Theory | 3 | Introduction to Tourism Industry, Types of Tourism, Impacts of Tourism, Tourism Products and Services, Role of Government in Tourism |
| BTHM-313 | Research Methodology & Project | Project | 6 | Introduction to Research, Research Design and Methods, Data Collection and Analysis, Report Writing, Ethics in Research |
| BTHM-314 | Foreign Language (French/German) | Elective Theory | 2 | Basic Grammar and Vocabulary, Greetings and Introductions, Hotel-specific phrases, Ordering food and beverages, Cultural nuances |
| BTHM-315 | Food & Beverage Control | Core Practical | 2 | Inventory Management Software, Calculating Food and Beverage Costs, Waste Control Measures, Stock Taking and Variance Analysis, Menu Engineering Exercises |
