Bachelor of Hotel Management & Catering Technology (BHM & CT)

Bachelor of Hotel Management & Catering Technology (BHM & CT)

About the Course:

AIMS College of Hotel Management & Catering Technology was established by Lotus Educational Society in 2015 and affiliated to OSMANIA UNIVERSITY to offer three years of Bachelor’s Degree course in Hotel Management which will be considered as regular degree and qualified for PG. the concept of Hospitality started from the inherent human trait of caring for other people and grew to become one of the most important industries of the modern age. The hospitality culture is now indispensable and travels much beyond the horizon of time and space. This industry has undergone a tremendous metamorphosis over the last couple of decades leading to a higher amount of competition. AIMS wished to take the privilege of viewing one of the distinct industry leaders in Hospitality Management education and Research. We at AIMS provide vital inputs to meet the ever increasing demands and expectations of entrepreneurs as well as corporates. In this Institution, traditional class room instruction in complemented by off campus experience and professional practices within all areas of the industry. The college also wished to house the Hospitality research and campus recruitment center in future.

Course Syllabus

First Year Sem- I
Theory Practicals
Fundamental of Food Production-I Basic Training Kitchen - Lab- I
Introduction to Food and Beverage Service Food and Beverage Service Lab-I
Accommodation Operations-I Accommodation Operations-Lab-I
Introduction to Front office Front Office Lab-I
Hotel French - I Basic Computer Application - Lab
Communicative English - I
Hygiene, Sanitation and HACCP
First Year Sem- II
Theory Practicals
Fundamental of Food Production-II Basic Training Kitchen - Lab- II
Fundamentals in Food and Beverage Operations F & B Service Lab-II
Accommodation Operations-II Accommodation Operations-Lab-II
Basic Front office Procedures Front Office Lab-I
Hotel French - II
Communicative English - II
Environmental Studies
Second Year Sem-I
Theory Practicals
Indian Regional Cuisine Quantity Training Kitchen
Beverages Service beverages Service
Linen and laundry operations Laundry Operations
Front office Operations Front office operations
Elective Subjects
Production-->Anthropology of Food
Service-->Bar Management
Accommodation-->Trends in Accommodation OperationsFront office -->Front Office Administration
Principles and practices of Management
Second Year Sem-II
Industrial Training
Third Year Sem-I
Theory Practicals
Advanced Food Production Advanced Training Kitchen
Advanced Food and beverages Service Advanced F&B Service Lab
Interior Design and Flower arrangement Interior Design and Flower arrangement - Lab
Front office Accounting Management
Elective Subjects
a)Bread Art
b)Cruise Line Operations and Galley and Familiarization
c)Visual Foods
Introduction to research in Hospitality and Tourism
Hotel Account in Financial Management
Third Year Sem-II
Theory Practicals
Larder and Kitchen Management Larder and Kitchen Lab
F&B Service Management Banqueting and cold buffet lab
Accommodation Operations Management Project Report
Front office Management
Elective Subjects
a) Labor and Food Law
b) Hotel Engineering
c) Customer Relationship and Retail management
d) Entrepreneurship in Food Industry
Hotel Facility Planning

Student Login

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choose aims ... chase dreams...

The mission of AIMS is to make Hositality Education accessible and affordable so that more students can pursue their dreams to become successful professionals in Hotel and Hospitality Sector.

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