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

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


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.


BHM&CT ::First Year I Sem Syllabus


SYLLABUS REF. NO SUBJECT Category Periods /
Week (60 MIN)
MARKS Duration of
Exam(hrs)
Credits
Theory Practical Sess. Exam
BHMT 1.101 FUNDAMENTALS OF FOOD PRODUCTION DSC 3 - 25 75 3 3
BHMT 1.102 INTRODUCTION TO FOOD & BEVERAGE DSC 2 - 25 75 3 2
BHMT 1.103 ACCOMMODATION OPERATIONS-I DSC 2 - 25 75 3 2
BHMT 1.104 INTRODUCTION TO FRONT OFFICE DSC 2 25 75 3 2
BHMT 1.105 ELEMENTARY FRENCH SEC 2 - 25 75 3 2
BHMT 1.106 COMMUNICATIVE ENGLISH AECC 2 - 25 75 3 2
BHMT 1.107 HYGIENE, SANITATION & HACCP DSE 3 - 25 75 3 3
BHMP 1.108 BTK-INDIAN & BAKERY LAB-I DSC - 8 25 50 6 4
BHMP 1.109 FOOD & BEVERAGE SERVICE LAB-I DSC - 2 25 50 3 1
BHMP 1.110 ACCOMMODATION OPERATIONS LAB-I DSC - 2 25 50 3 1
BHMP 1.111 FRONT OFFICE LAB-I DSC - 2 25 50 3 1
BHMP 1.112 BASIC COMPUTER APPLICATION SEC 2 25 50 3 1
Total 16 16 300 775 1000 24

BHM&CT ::First Year II Sem Syllabus


SYLLABUS REF. NO SUBJECT Category Periods /
Week 60MIN
MARKS Duration of
Exam(hrs)
Credits
Theory Practical Sess. Exam
BHMT 1.201 Introduction to Continental Cookery DSC 3 - 25 75 3 3
BHMT 1.202 Fundamentals in Food & Beverage Operations DSC 2 - 25 75 3 2
BHMT 1.203 Accommodation Operation -II DSC 2 - 25 75 3 2
BHMT 1.204 Basic Front Office Procedures DSC 2 25 75 3 2
BHMT 1.205 Communicative French SEC 2 - 25 75 3 2
BHMT 1.206 Hotel Communicative English & Etiquettes AECC 2 - 25 75 3 2
BHMT 1.207 Environmental Studies HS 3 - 25 75 3 3
BHMP 1.208 BTK –Continental Lab-II DSC - 8 25 50 6 4
BHMP 1.209 Food & Beverage Operations Lab-II DSC - 2 25 50 3 1
BHMP 1.210 Accommodation Operation
Lab-II
DSC - 2 25 50 3 1
BHMP 1.211 Front Office Lab-II DSC - 2 25 50 3 1
Total 16 14 275 725 1000 23

BHM&CT ::Second Year I-Sem Syllabus


SYLLABUS REF.
NO
SUBJECT Category Periods /
Week (60 MIN)
MARKS Duration of
Exam(hrs)
Credits
Theory Practical Sess. Exam
BHMT 2.101 Indian Regional Cuisine DSC 3 - 25 75 3 3
BHMT 2.102 Beverages Service DSC 3 - 25 75 3 3
BHMT 2.103 Linen & Laundry Operations DSC 2 - 25 75 3 2
BHMT 2.104 Front Office Operations DSC 2 - 25 75 3 2
BHMT 2.105 ELECTIVE – I
(Discipline Specific Elective)
DSEC 4 - 25 75 3 4
BHMT 2.106 F&B Management HS 2 - 25 75 3 2
BHMT 2.107 Principles & Practices of Mgt. HS 2 - 25 75 3 2
BHMP 2.108 Quantity Training Kitchen DSC - 8 25 50 6 4
BHMP 2.109 Beverages Service DSC - 2 25 50 3 1
BHMP 2.110 Laundry Operations DSC - 2 25 50 3 1
BHMP 2.111 Front Office Operations DSC - 2 25 50 3 1
Total 18 14 275 725 1000 25

BHM&CT ::Second Year II Sem Syllabus


SYLLABUS REF.
NO
SUBJECT Category Periods /
Week (60 MIN)
MARKS Duration of
Exam(hrs)
Credits
Theory Practical Sess. Exam
BHMIT 2.201 Industrial Exposure Training HS 16 - 25 75 3 16

BHM&CT ::Third Year I-Sem Syllabus


SYLLABUS REF. NO SUBJECT Category Periods / Week
(60 MIN)
MARKS Duration
of Exam(hrs)
Credits
Theory Practical Sess. Exam
BHMT 501 Advanced Food Production DSC 3 - 25 75 3 3
BHMT 502 Advanced Food & Beverage Service DSC 3 - 25 75 3 3
BHMT 503 Interior Design & Flower Arrangements DSC 2 - 25 75 3 2
BHMT 504 Front Office Accounting Management DSC 2 - 25 75 3 2
BHMT 505 ELECTIVE -II IDEC 4 - 25 75 3 4
(Intra Discipline)
BHMT 506 Hotel A/c & Financial Mgt. SEC 3 - 25 75 3 3
BHMT 507 Researching for Hospitality & Tourism Mgt. SEC 2 - 25 - - 2
BHMP 508 Advanced Training Kitchen DSC - 8 25 50 6 4
BHMP 509 Advanced Food & Beverage Services Lab DSC - 2 25 50 3 1
BHMP 510 Interior Design & Flower Arrangements Lab DSC - 2 25 50 3 1
BHMP 511 Front Office Accounting Management DSC - 2 25 50 3 1
Total 19 14 275 650 925 26

BHM&CT ::Third Year II-Sem Syllabus


SYLLABUS REF. NO SUBJECT Category Periods /
Week(60 MIN)
MARKS Duration
of Exam(hrs)
Credits
Theory Practical Sess. Exam
BHMT 601 Larder & Kitchen Management DSC 3 - 25 75 3 3
BHMT 602 Food & Beverage Service Management DSC 3 - 25 75 3 3
BHMT 603 Accommodation Operations Management DSC 2 - 25 75 3 2
BHMT 604 Front Office Management DSC 2 - 25 75 3 2
BHMT 605 ELECTIVE -III
(Open Elective)
HS 4 - 25 75 3 4
BHMT 606 Hotel Facility Planning. DSC 3 - 25 75 3 3
BHMP 607 Larder Kitchen Lab DSC - 8 25 50 6 4
BHMP 608 Banqueting & Cold Buffet Lab DSC - 2 25 50 3 1
BHMP 609 Project Report SEC - 4 25 50 3 2
Total 17 14 225 600 885 24
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