Revised Syllabus for Bachelor in Hotel Management & Catering Technology (BHMCT)
implemented from year 2005-06.
BHMCT Part I (Consisting of Semester I, 11, III and IV)
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Introduction :
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The basic idea is to revise the curriculum of the Four Years Degree Course in Hotel
Management and Catering Technology (BHMCT) with a view to keep abreast with the
current changing trends in the hospitality industry.
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Objectives and Framework of the curriculum of BHMCT programme :
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1. The basic objective of the BHMCT programme is to provide to the hospitality industry
a steady stream of competent young men and women with the necessary knowledge, skills,
values and attitudes to occupy key operational positions.
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2.The course structure of the given BHMCT programme is designed keeping in view
the basic objective stated above. Consequently certain essential features of such
model programme structures would be.
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3. To impart to the students latest and relevant knowledge from the field of hotel
management theory and practice.
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4.To provide opportunities to the students. Within and outside the institutions,
for developing necessary operating skills relating to the Hotel Industry.
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5.To develop the right kind of values and attitudes to function effectively in the
hospitality trade.
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The following considerations have been taken into account
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6.The knowledge inputs and opportunities for skill development have been offered
in an evenly distributed and logically sequenced manner.The design is simple
and logical.
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7. There is a major focus of attention on specialization in the final year.
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8. The relative importance of skills development and attitudinal orientation in
management education suggests that an Institution offering BHMCT Programme should
have some freedom on course development in choosing methods of instruction, and
internal assessment within a broad framework of objectives and curriculum structure.
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9.It is suggested that a minimum weight age of 29 percent be given to internal
continuous and sessional assessment, consisting of tasks like class room exercises,
texts, seminars, presentations, quizzers, group tasks, term papers etc, The external
semester end University examination should only have a maximum weight age of 80
percent.
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10.It is suggested that a ful1 time four-year programme in hotel management may
have 8 semesters. Each semester is expected to have a total of 20 instructional
weeks.
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The Curriculum :
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1. The curriculum is presented in the accompanying chart along with the Appendices
containing a list of courses and their detailed outline.
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2.While care and attention should be given to the basic objective the curriculum
and its academic rigour, strict straitjacketing of management curriculum has been
avoided, incorporating instead the much needed orientation and innovation in the
field of Hotel Management education.
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3.The curriculum includes a total of 40 courses
course No. 101, 102, 103, 104, 201, 202, 203, 204, 301, 302, 303, 304, 401, 402,
403, 501, 502, 503, 701, and 801 are practical courses.
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4.There is a provision for on the job learning in the form Industrial Training for
a period of 20 weeks in the sixth semester, which carries mark value of 200. Internal
marks for training shall be 30 marks and for viva - voce, training report, log book
performance appraisal and presentation before the panel shal1 be 170 marks. Viva-¬voce
to be conducted by a panel of two external examiners along with one internal examiner.
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5. There is a provision for a Project study and viva-voce in the eighth semester,
which carries mark value of 200. Internal marks for project work shal1 be 30 marks
and for viva - voce, and presentation before the panel shall be 170 marks. Viva-voce
to be conducted by a panel of two external examiners along with one internal examiner.
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6. Semester I to V work load has six courses of 600 marks each, 36 hours per week
for lectures, practicals and tutorials. The sixth semester has one, Course of 200
marks. The seventh semester has five courses and the eighth semester has four courses
of 600 marks each.
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Eligibility for admission :
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1. The candidates should have passed the H.S.C (XIIth Std) Examination or its equivalent
in academic streams of Science, Arts, Commerce or vocation with a minimum aggregate
of 50 percent( 45 percent for backward class Candidates) shall be eligible for admission
to the BHMCT programme or as decided by the Director, Technical Education.
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2. Those who have completed the three years Diploma Course in Hotel Management &
Catering Technology (National Council, MSBTE) are eligible to be admitted directly
to the Seventh Semester.
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Number of Lectures :
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1. There shall be at least 36 hours per week, which includes lectures/ practicals/tutorials/
Seminars/ Assignments for the internal assessment work. The duration of the lecture/practical
period shall be of 60 minutes each.
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Vacation Training :
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1. It is recommended that each student shall undergo a vacation training for a period
of not less than 30 days during vacation at the end of the second and fourth semester.
In the sixth semester the student shall be sent for industrial training for a period
of 20 weeks, where they would work 8 weeks in Food Production, 6 weeks in Food and
Beverage Service, 3 weeks in Front office, 3 weeks in House-keeping- in Government
Classified Hotels of the level of three star and above category. The student shall
maintain a logbook on daily basis.
At the end of the industrial training the student
shall submit a training report along with the logbook maintained on daily basis
during the period of training and the performance appraisal from each department.
The training report is to be prepared by the student in two typed copies and to
be submitted to the Principal within the stipulated time for assessment.
The report will be assessed by the internal examiner and only on the basis of a certificate
of the examiner concerned that the training has been satisfactorily completed would
the student be allowed to appear for the viva-voce of the sixth semester. The training
report will be assessed by a panel of examiners comprising of two external examiners
(the external would include preferably one from the Hotel Industry of the level
of Head of the Department and above) and one internal examiner.
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Project Work :
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1. Each student shall write a project report on the topic based on the elective
course under the guidance of an internal Teacher and submit the same to the Principal.
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2. The project report is to be prepared by the student in two typed copies and to
be submitted to the Principal within the stipulated time for assessment. The report
will be assessed by the internal examiner and only on the basis of a certificate
of the examiner concerned that the project report has been satisfactorily completed
that would the student be allowed to appear for the viva-voce of the eighth semester.
The project report will be assessed by a panel of examiners comprising of two external
examiners (the external would include preferably one from the Hotel Industry of
the level of Head of the Department and above) and one internal examiner.
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Elective :
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1. Under semester VII and VIII, the candidates shall be examined for a specialized
course consisting of two unit belonging to anyone of the different areas of Hotel
Operations, to be selected by the candidate from amongst the following groups:
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GROUP A : Food Production Management
GROUP B : Food & Beverage Service Management
GROUP C : Accommodation Management
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Candidates for the specialized course under 701 A, shall offer 801 A only.
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Candidates for the specialized course under 701 B, shall offer 801 B only. Candidates
for the specialized course under 701 C, shall offer 801 C only.
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Attendance :
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The students are required to have at least 75% attendance in each course. The students
who fail to comply with the above requirements shall not be allowed to appear for
the examinations. Such students shall have to seek readmission in the same class
of the succeeding year
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Teaching Faculty :
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1. The Teaching Faculty must be as prescribed by All India Council for Technical
Education, New Delhi. Beside full time faculty members, visiting faculty members
should be invited to conduct the appropriate course
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2. Qualifications : The qualifications for Principal, Professor, Asst. Professor
/ Reader and Lecturers would be as laid down by the All India Council for Technical
Education, New Delhi, and/or as prescribed by the Faculty of Management, University
of Pune.
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