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BHMCT in General at Suresh Gyan Vihar University
Jaipur, Rajasthan
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About the Specialization
What is General at Suresh Gyan Vihar University Jaipur?
This BHMCT program at Suresh Gyan Vihar University focuses on developing skilled professionals for the dynamic hospitality and catering industry in India. It integrates theoretical knowledge with extensive practical training across key operational areas, preparing students for leadership roles in hotels, restaurants, and allied services. The program emphasizes a holistic understanding of the sector''''s operational and managerial aspects.
Who Should Apply?
This program is ideal for 10+2 graduates with a keen interest in culinary arts, guest services, and hotel operations. It suits individuals who are passionate about hospitality, possess strong interpersonal skills, and aspire to a career that involves direct guest interaction and management challenges. Working professionals seeking to formalize their experience or career changers passionate about the service industry can also benefit.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India''''s booming hospitality sector, including roles in hotel management, restaurant management, catering, event planning, and cruise lines. Entry-level salaries typically range from INR 2.5 to 4.5 LPA, with significant growth trajectories into managerial and executive positions in leading hotel chains and food service companies. Professional certifications in specific culinary or service areas can further enhance career prospects.
Student Success Practices
Foundation Stage
Excel in Foundational Practical Skills- (Semester 1-2)
Dedicate significant time to practical sessions in food production, F&B service, front office, and housekeeping. Focus on mastering basic techniques, hygiene standards, and operational workflows. Seek feedback from instructors and practice beyond scheduled lab hours.
Tools & Resources
University''''s training kitchens, F&B labs, Simulated front office, Housekeeping practical areas, Online culinary/hospitality tutorials
Career Connection
Strong practical fundamentals are essential for entry-level roles and internships, ensuring a smooth transition from academics to operational duties in hotels and restaurants.
Develop Strong Communication and Etiquette- (Semester 1-2)
Actively participate in communication skills classes, mock interviews, and group discussions. Practice professional grooming and etiquette in all interactions. Read industry magazines and current affairs to enhance general knowledge relevant to guest interactions.
Tools & Resources
Language labs, Public speaking clubs, Industry journals (e.g., Hospitality Biz India), Self-help books on etiquette
Career Connection
Exceptional communication and impeccable etiquette are crucial for guest service, leadership roles, and effective team collaboration in the hospitality sector.
Build Academic Discipline and Time Management- (Semester 1-2)
Establish a consistent study routine, review theoretical concepts regularly, and prepare thoroughly for mid-term and end-term examinations. Prioritize assignments and practical submissions to ensure academic excellence. Seek clarification from faculty for challenging topics.
Tools & Resources
Study groups, Academic mentorship programs, University library resources, Time management apps
Career Connection
A strong academic foundation is critical for understanding complex management principles and analytical skills required for future leadership roles in hospitality.
Intermediate Stage
Maximize Industrial Exposure Training (IET)- (Semester 4 (dedicated semester))
Approach the mandatory 17-week IET with a proactive attitude. Seek diverse experiences across all departments (kitchen, service, front office, housekeeping). Network with professionals and demonstrate initiative, punctuality, and a strong work ethic. Document learning thoroughly.
Tools & Resources
Hotel mentors, IET logbook, Industry contacts, Professional networking platforms like LinkedIn
Career Connection
A successful IET is often the gateway to pre-placement offers, strong professional references, and invaluable real-world experience, significantly boosting placement prospects.
Cultivate Cross-Functional Skills- (Semester 3 & 5)
Beyond core practicals, seek opportunities to learn aspects of other departments. For example, a culinary student could spend time understanding F&B costing. Participate in hotel-simulated events or college fests, taking on different roles.
Tools & Resources
Departmental observation shifts, Inter-departmental workshops, College event organizing committees
Career Connection
A well-rounded understanding of hotel operations makes graduates versatile, allowing them to adapt to different roles and fast-track career progression in multi-departmental settings.
Engage with French for Enhanced Guest Experience- (Semester 3 & 5)
Take French language studies seriously, focusing on hospitality-specific vocabulary and conversational practice. Participate in role-playing exercises simulating guest interactions.
Tools & Resources
French language labs, Online language learning apps (Duolingo, Babbel), French cultural events
Career Connection
Knowledge of French can be a significant advantage, particularly in luxury hotels and international chains in India, allowing for better guest service and opening doors to international career opportunities.
Advanced Stage
Undertake a High-Impact Research Project/Dissertation- (Semester 6 & 8)
Choose a research topic relevant to current hospitality trends in India (e.g., sustainable tourism, technology integration, changing consumer behavior). Conduct thorough research, gather primary data, and present findings professionally.
Tools & Resources
University research guides, Academic databases, Industry reports, Statistical software, Faculty mentors
Career Connection
A well-executed dissertation showcases analytical, research, and problem-solving skills, highly valued for managerial roles, contributing to industry knowledge, and potentially for higher studies.
Develop Entrepreneurial & Management Acumen- (Semester 6 & 7)
Actively engage with entrepreneurship development subjects, and explore creating a business plan for a hospitality venture. Participate in business competitions or workshops focused on financial management, marketing, and HR for the hospitality sector.
Tools & Resources
Entrepreneurship cells, Business plan competitions, Industry expert talks, Financial modeling workshops
Career Connection
This fosters an innovative mindset, crucial for leadership, revenue generation, and even starting one''''s own venture in the competitive Indian hospitality landscape.
Strategic Career Planning & Placement Readiness- (Semester 7 & 8)
Start early with resume building, mock interviews, and group discussions specifically tailored for hospitality placements. Research target companies, understand their values, and prepare for assessment centers. Network with alumni and industry leaders.
Tools & Resources
Career services department, Alumni network, Online job portals, Interview preparation guides, Professional mentors
Career Connection
Proactive preparation ensures better chances of securing desired placements in top-tier hotels, resorts, and hospitality companies across India and abroad.
Program Structure and Curriculum
Eligibility:
- 10+2 with minimum 50% marks in any discipline
Duration: 4 years (8 semesters)
Credits: 200 Credits
Assessment: Internal: undefined, External: undefined
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HMCT 101 | Food Production Foundation | Core Theory | 4 | Kitchen organization and hierarchy, Cooking methods (moist heat, dry heat), Basic stocks, sauces, soups, Vegetable and fruit preparation, Basic cuts |
| HMCT 102 | Food & Beverage Service Operations - I | Core Theory | 4 | Restaurant types and layout, Menu knowledge, Guest relations and sequence of service, Non-alcoholic beverages, Table setting and clearing |
| HMCT 103 | Front Office Operations - I | Core Theory | 4 | Hotel organization and departments, Front office layout and equipment, Guest cycle, Reservation procedures, Bell desk services and baggage handling |
| HMCT 104 | Accommodation Operations - I | Core Theory | 4 | Housekeeping organization and structure, Cleaning procedures and chemicals, Guest room layout and amenities, Linen and uniform room management, Pest control |
| HMCT 105 | Principles of Management | Core Theory | 4 | Nature and significance of management, Planning and decision making, Organizing and staffing, Directing and motivation, Controlling and coordination |
| HMCT 106 | Communication Skills | Core Theory | 4 | Verbal and non-verbal communication, Listening skills, Public speaking and presentation skills, Written communication (reports, emails), Overcoming communication barriers |
| HMCT 107 | Food Production Practical - I | Lab | 2 | Basic vegetable cuts and preparation, Preparation of stocks and soups, Basic Indian breads (naan, roti), Egg cookery methods, Hygiene and safety practices |
| HMCT 108 | Food & Beverage Service Practical - I | Lab | 2 | Basic table setup and cutlery handling, Napkin folds, Tray service techniques, Non-alcoholic beverage service, Guest greeting and seating |
| HMCT 109 | Front Office Practical - I | Lab | 2 | Handling reservation inquiries, Guest check-in procedures, Bell desk operations, Key handling and control, Wake-up call services |
| HMCT 110 | Accommodation Practical - I | Lab | 2 | Room cleaning procedures, Bed making techniques, Handling cleaning equipment, Chemical usage and safety, Basic laundry procedures |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HMCT 201 | Food Production Operations - I | Core Theory | 4 | Meat cookery (various cuts and methods), Fish and shellfish cookery, Basic bakery and confectionery, Indian cuisine fundamentals, Pulses, rice, and pasta cookery |
| HMCT 202 | Food & Beverage Service Operations - II | Core Theory | 4 | Alcoholic beverages (wines, spirits, beers), Bar operations and setup, Cocktail preparation, Banquet service procedures, Stewarding operations and sanitation |
| HMCT 203 | Front Office Operations - II | Core Theory | 4 | Room rate calculations and discounts, Guest accounting and billing, Night auditing procedures, Cashiering and foreign exchange, Guest feedback and complaint handling |
| HMCT 204 | Accommodation Operations - II | Core Theory | 4 | Laundry operations and equipment, Interior decoration principles, Flower arrangement techniques, Textile knowledge (fabrics, cleaning), Safety and security in housekeeping |
| HMCT 205 | Hotel Engineering | Core Theory | 4 | Building materials and maintenance, HVAC systems, Plumbing and water management, Electrical systems and safety, Energy conservation and waste management |
| HMCT 206 | Hotel Accountancy | Core Theory | 4 | Basic accounting principles, Journal, ledger, and trial balance, Preparation of profit & loss account, Balance sheet analysis, Cost concepts for hotels |
| HMCT 207 | Food Production Practical - II | Lab | 2 | Meat cuts and preparation, Fish preparation and filleting, Basic bakery items (breads, rolls), Confectionery decoration, Regional Indian dishes |
| HMCT 208 | Food & Beverage Service Practical - II | Lab | 2 | Wine service and decantation, Beer service and pouring techniques, Basic cocktail mixing, Banquet setup and service, Room service order taking and delivery |
| HMCT 209 | Front Office Practical - II | Lab | 2 | Guest check-out procedures, Handling guest complaints effectively, Foreign currency exchange, Property Management System (PMS) operations, Telecommunication services |
| HMCT 210 | Accommodation Practical - II | Lab | 2 | Laundry equipment operation, Stain removal techniques, Uniform issue and control, Flower arrangements for hotels, Safety drills and emergency procedures |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HMCT 301 | Food Production Operations - II | Core Theory | 4 | Regional Indian cuisine, Continental cuisine (Italian, French), Buffet planning and presentation, Quantity food production principles, Garde manger (cold kitchen) |
| HMCT 302 | Food & Beverage Management - I | Core Theory | 4 | Cost control in F&B, Inventory management and purchasing, Menu engineering and planning, Beverage control, Sales forecasting and budgeting |
| HMCT 303 | Human Resource Management | Core Theory | 4 | HR planning and job analysis, Recruitment and selection, Training and development, Performance appraisal, Compensation and employee relations |
| HMCT 304 | Hospitality Marketing | Core Theory | 4 | Marketing mix (4Ps) in hospitality, Market segmentation and targeting, Pricing strategies, Promotion and advertising, Digital marketing for hotels |
| HMCT 305 | Hotel Law | Core Theory | 4 | Contract law fundamentals, Consumer Protection Act, Licensing laws for hotels, Environmental laws and regulations, Guest safety and security laws |
| HMCT 306 | French for Hospitality - I | Core Theory | 4 | Basic greetings and introductions, Hotel terminology in French, Ordering food and beverages, Basic conversations with guests, French culture and etiquette |
| HMCT 307 | Food Production Practical - III | Lab | 2 | Advanced Indian cuisine techniques, Continental dishes preparation, Cold meat preparation (charcuterie), Buffet presentation and carving, Basic baking techniques (tarts, pastries) |
| HMCT 308 | Food & Beverage Service Practical - III | Lab | 2 | Fine dining service procedures, Flambe and carving techniques, Specialized beverage service, Banquet arrangements and service flow, Customer interaction and suggestive selling |
| HMCT 309 | French for Hospitality Practical - I | Lab | 2 | Role plays (check-in, ordering), Dialogues with guests in French, Pronunciation practice, Basic sentence formation for hospitality scenarios, Understanding simple French instructions |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HMCT 401 | Industrial Exposure Training (IET) | Internship | 20 | Practical application in Front Office, Practical application in Food & Beverage Service, Practical application in Food Production, Practical application in Housekeeping, Industry work ethic and professionalism |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HMCT 501 | Advanced Food Production | Core Theory | 4 | International cuisines (Oriental, Mexican, Italian), Patisserie and Confectionery, Advanced baking techniques, Culinary trends and innovations, Special diets and healthy cooking |
| HMCT 502 | Food & Beverage Management - II | Core Theory | 4 | Restaurant design and layout, Bar management and operations, Event management and catering, Revenue management in F&B, Staffing and supervision in F&B |
| HMCT 503 | Financial Management | Core Theory | 4 | Capital budgeting decisions, Working capital management, Financial analysis techniques, Sources of finance for hospitality, Cost of capital and leverage |
| HMCT 504 | Facility Planning | Core Theory | 4 | Site selection and feasibility, Layout planning for hotels, Kitchen and restaurant design, Equipment selection and maintenance, Project management in hospitality |
| HMCT 505 | Nutrition & Food Science | Core Theory | 4 | Basic nutrients (carbohydrates, proteins, fats), Balanced diet and dietary requirements, Food spoilage and preservation, Food additives and contaminants, Diet planning for specific needs |
| HMCT 506 | French for Hospitality - II | Core Theory | 4 | Advanced hotel conversations, Handling complaints in French, Cultural nuances in French communication, Idiomatic expressions, Basic business correspondence |
| HMCT 507 | Advanced Food Production Practical | Lab | 2 | International dishes preparation, Advanced patisserie and chocolate work, Buffet presentations with theme, Themed menu creation and execution, Specialty ingredient handling |
| HMCT 508 | Food & Beverage Service Practical - IV | Lab | 2 | Theme dinner organization, Wine pairing and selection, Beverage inventory and control, Event setup and coordination, Advanced customer relations |
| HMCT 509 | French for Hospitality Practical - II | Lab | 2 | Role plays for complex scenarios, Telephonic conversations in French, Preparing short speeches or announcements, Writing simple emails or messages, Listening comprehension exercises |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HMCT 601 | Entrepreneurship Development | Core Theory | 4 | Entrepreneurial mindset and process, Business plan development, Funding sources and legal aspects, Marketing for startups, Risk management for new ventures |
| HMCT 602 | Research Methodology & Project | Core Theory | 4 | Research design and types, Data collection methods (primary/secondary), Statistical analysis basics, Report writing and referencing, Presentation skills for research |
| HMCT 603 | Front Office Management | Core Theory | 4 | Revenue management and yield management, Global Distribution Systems (GDS), Property Management Systems (PMS), Guest loyalty programs, Front office audit and control |
| HMCT 604 | Housekeeping Management | Core Theory | 4 | Housekeeping budgeting and expense control, Inventory control (linen, supplies), Quality management in housekeeping, Green housekeeping practices, Staff supervision and training |
| HMCT 605 | Quantity Food Production | Core Theory | 4 | Menu planning for large scale operations, Production systems and flow, Catering logistics and operations, Safety and hygiene in bulk cooking, Cost control in quantity food production |
| HMCT 606 | Tourism Management | Elective Theory | 4 | Concepts of tourism and its types, Tourism products and destinations, Tourism marketing and promotion, Sustainable tourism practices, Travel agency and tour operator operations |
| HMCT 607 | Culinary Arts Management | Elective Theory | 4 | Kitchen design and layout, Advanced culinary techniques, Food photography and styling, Food writing and blogging, Menu development and costing |
| HMCT 608 | Quantity Food Production Practical | Lab | 2 | Large batch cooking techniques, Buffet preparation and display, Catering menu execution, Portion control and food waste management, Kitchen safety and sanitation for bulk production |
| HMCT 609 | Project Work | Project | 6 | Research topic selection and literature review, Data collection and methodology, Analysis and interpretation of findings, Report writing and structuring, Presentation and viva-voce |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HMCT 701 | Strategic Management | Core Theory | 4 | Strategic planning process, SWOT analysis and competitive advantage, Corporate and business level strategies, Strategic leadership and implementation, Change management in organizations |
| HMCT 702 | Food Safety & Quality Management | Core Theory | 4 | HACCP principles and implementation, Food hygiene and sanitation, Quality control systems (ISO 22000), Legal regulations and standards, Risk assessment and management |
| HMCT 703 | Event Management | Core Theory | 4 | Event planning process, Logistics and venue selection, Budgeting and financial management, Marketing and promotion of events, Vendor management and risk assessment |
| HMCT 704 | Bar Operations & Management | Core Theory | 4 | Bar setup and equipment, Beverage inventory and control, Mixology and cocktail creation, Responsible alcohol service, Legal aspects of bar operations |
| HMCT 705 | Hospitality Entrepreneurship | Elective Theory | 4 | Startup ecosystem in hospitality, Business model canvas, Venture capital and funding, Pitching ideas to investors, Franchising in the hospitality industry |
| HMCT 706 | Spa & Recreation Management | Elective Theory | 4 | Types of spas and services, Facility design and layout, Marketing strategies for spas, Personnel management in recreation, Wellness trends and offerings |
| HMCT 707 | Airline & Cruise Line Operations | Elective Theory | 4 | Airline organization and structure, Airport operations and ground handling, Reservations systems, Cruise ship management, Onboard services and safety regulations |
| HMCT 708 | Convention & Exhibition Management | Elective Theory | 4 | Types of conventions and exhibitions, Planning and logistics of events, Venue selection and negotiation, Marketing and promotion strategies, Sponsorships and post-event evaluation |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HMCT 801 | Advanced Management in Hospitality | Core Theory | 4 | Leadership styles and theories, Organizational behavior in hotels, Change management strategies, Innovation in hospitality, Global hospitality trends and challenges |
| HMCT 802 | Dissertation | Project | 10 | In-depth research on a hospitality topic, Application of research methodology, Data analysis and interpretation, Thesis writing and documentation, Viva-voce presentation and defense |
| HMCT 803 | Revenue Management in Hospitality | Elective Theory | 4 | Pricing strategies and optimization, Demand forecasting and analysis, Inventory control and channel management, Dynamic pricing models, Performance metrics (RevPAR, ADR) |
| HMCT 804 | Facilities Management in Hospitality | Elective Theory | 4 | Asset management and maintenance planning, Security systems and protocols, Energy management and conservation, Waste recycling and disposal, Sustainable practices in facility operations |
| HMCT 805 | International Hotel Operations | Elective Theory | 4 | Global hospitality markets and trends, Cultural differences in service, International HR practices, Brand standards and international alliances, Legal frameworks for international operations |
| HMCT 806 | Digital Marketing for Hospitality | Elective Theory | 4 | Search Engine Optimization (SEO), Social media marketing strategies, Email marketing campaigns, Content marketing for hospitality, Online reputation management and e-commerce |
