Bachelor of Hotel Management & Catering Technology

Durgapur

Overview

The service industry is one of the most flourishing industries in India today. The travel and tourism sector, hotel industry and food and beverage industry are in constant need of recruits. Candidates opting for a career in the hospitality sector have to go through a rigorous training programme to be able to sustain the ever-growing demands of this industry. The career scope after the completion of the Hotel Management & Catering Technology programme is very wide and promising.

A decade ago, NSHM School of Hotel Management under the aegis of NSHM Academy, pioneered the Hotel Management Education in Eastern India and still, it is one of the best hotel management colleges in Durgapur with alegacy of 25 years. The BHMCT programme is approved by AICTE. Students are trained by highly experienced mentors and have access to hi-tech labs for their training like food production units, f & b training restaurant, bakery, kitchen, guest rooms, front office lobby and more.

Programme Education Objective

Prepare students on all aspects of hotel industry, Commercial Kitchen Operations, Food & Beverage Service and the Wines, hospitality services for specialist roles in at least one of the core areas – Food Production, Food & Beverage Service, Front Office, Housekeeping, and Entrepreneurship.
Enable them to adapt to the changing trends and contribute to change as individuals or as a team in a cross-cultural, diverse, and multidisciplinary settings by way of continuous learning, effective communication, and leadership with utmost regard to ethics and social values.

Career Opportunities

It is a highly job oriented field where students can work in multiple industries and earn good salaries. There is immense scope for those aspiring to join the hotel management and hospitality industry, in India as well as abroad which makes this a valuable programme. Being the best hotel management colleges in Durgapur, our students grab good growth opportunities in areas like Sales and Marketing, Purchase, Human Resource, F&B Controls, Training, Project Development, etc. in:

Retail Houses
International Fast Food Chains
Event Management and MICE companies
Facility Planning and Manpower Planning Companies
Leisure & Luxury Management Companies
Hospitality Supply Chain and Logistics Management companies
Food Service Management Companies

Programme Structure

Core Curriculum

Food Production

Foundation Course In Food Production

Fundamentals of cooking food, Food preparation, Food catering, Quality, Safety, Standards, balanced and a healthy diet, action of heat on food, food and culture

Food Production Operation

types of the kitchen equipment, types of special equipment, Kitchen hygiene, personal hygiene, food handling, storage, care, Sanitation practice, work attitude in kitchen, fumigation, HACCP

Advance Food Production

compare and classify popular International cuisines, culinary arts, types of layout plan, banquet buffet, operations, types of cold meats preparation, storing, preservation, supply chain, innovation

Food & Beverage Service

Foundation Course In Food & Beverage Service

types of food and beverage service equipments, Knowledge, Skills, and Attributes required to become a Food and Beverage Service Personnel, classify types of Service Methods

Food & Beverage Service Operation

room services, department- roles and responsibility, best practices, equipment and its operations in the hotel industry, production of beer, wine, etc. and different types of beersuch beverages available in the world.

Advance Food & Beverage Service

Customer experience with food and beverage, Gueridon Service, important types and roles of such services, displaying of skills.

Front Office

Foundation Course In Front Office

Training of basic front-office skills, front office management, Customer experience, reservations, hotel automation – ERP, hospitality services, business development

Front Office Operation

main features of the Front office department, Deep analysis of hotel classification, tariff structure, Organisational hierarchy, duties and responsibilities.

Front Office Management

In depth analysis and illustrations of front office accounting system, Night Audit Process, Credit Control Policies and Handling Guest Complaints.

House Keeping

Foundation Course In House Keeping

different areas maintained by housekeeping, guest rooms, public areas, Cleaning equipments, job descriptions, types of rooms, linens, etc.

House Keeping Operation

various elements of interior decoration, design, colour, light, furniture, coverings, walls, aesthetics, etc.

House Keeping Management

managerial skills, decision making, situation handling in different cases, like drunk guest, sick guest, other emergencies.

Management

Food & Beverage Management

responsibility and accountability, application of Menu engineering procedure, proficient practices, experience on liquor store, purchase, costing and planning.

Human Resource Management

Training need analysis, Fundamentals of HRD/HRM, Policy, Grievance redressal, Compensation management, Productivity, Profitability, Efficiency, Effectiveness, Goal setting, Performance appraisal, etc.

Facility Planning

various hotel plans, architecture, constructions, green materails, energy conservation, emission control, star categorization of hotels, safety meassures, fire safety.

Financial Management

Fundamentals of finance and accounting, Financial software, Financial ratios – profitability, leverage, liquidity, Typical hotel set-up – revenue planning and management, capital and operating expenses, control, audit, disclosures, and reports

Business Laws

Goods and Services Act and other relevant Acts (previous and present) – The Water (Prevention and Control of Pollution) Act, 1974, Income Tax Act, 1961, Service Tax, Entertainment Tax, Expenditure Tax, Luxury Tax etc., Hotel Insurance Policies and other local laws, legal compliances, new business development, purchase and sale, mergers and acquisitions, etc.

Leadership

Communication

Verbal, non-verbal, and written communication, personality development and grooming, building presence, listening and speaking skills, behavioural skills, public relations, web, internet and social media, resonance, empathy, Interfacing- Business-to-Business, Business-to-Customer, Communicative French, Spanish, German etc.

Environment & Sustainability

impact of Hotel businesses in societal and environmental contexts, sustainable development goals, addressing ecological concerns, ‘clean-green-lean’ entrepreneurship, new ways creating value for customers, Digital transformation, etc.

Building Presence

Training and Case studies – Resonance and resilience, Empathy, Entrepreneurship, Personality imaging, visioning, Mental and physical fitness, body language, Team development, Team motivation, Crisis management, Critical thinking, Creativity, Innovation, Lead by example, Command by respect

Programme Type - UG

Duration - 4 years

Minimum Eligibility - 10+2 with 45% (40% for reserved category) aggregate passed in any stream. Qualifying entry requirement: JEHOM. Candidates appearing for Class XII final can also apply.

Degree Awarded By -

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Mentor

Mr. Rajesh Kumar Gupta

Assistant Professor

Campus: Durgapur

The service industry is one of the most flourishing industries in India today. The Hospitality and Luxury sector, Hotel industry and Food and Beverage industry are in constant need of recruits. The BHMCT program is approved by AICTE, Government of India. The career scope after the completion of Hotel Management & Catering Technology Program Global Pathway is extremely promising as students will be sent over to 5 star and 5 star Deluxe hotels. Students are imparted with knowledge about Food and Wine Service in fine dine restaurants and hotels and Exposure through Bartending sessions, Wine and Mixology workshops and wine tasting sessions are organized in the college. Students are trained by highly experienced mentors and have access to hi-tech labs for their training.