Bachelor in Hotel Management & Catering Technology (AICTE)
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Introduction
The Bachelor in Hotel Management & Catering Technology program, accredited by the All India Council for Technical Education (AICTE), is a comprehensive and specialized undergraduate course designed to provide students with a solid foundation in the hospitality industry. This four-year program combines theoretical knowledge with practical skills to equip students with the expertise needed to excel in the fast-paced and dynamic field of hotel management and catering technology.
Eligibility Criteria
- All those candidates who have passed the 10+2 examination from a board recognized or established by Central/ State Government through a legislation and a member of Council of Boards of School Education (COBSE), New Delhi shall eligible to apply. Further as per AICTE guidelines, candidate should have obtained atleast 45% marks (40% in case of candidate belonging to reserved category) in the qualifying examination shall be eligible to apply for admission to degree level Hotel Management & Catering Technology Course.
Programme Educational Objectives (PEO)
PEO1: To develop capability to understand the fundamentals of Hotel industry for analyzing the business problems with futuristic approach.
PEO2: To foster a confident and competent graduate capable to solve real life practical Hotel Industry problems fulfilling the obligation towards society.
PEO3: To inculcate an attitude for identifying and undertaking developmental work both in Industry as well as academic environment with emphasis to continuous learning enabling to excel in competitive participation at a global level.
PEO4: To nurture and nourish effective communication and interpersonal skill to work in a team with a sense of ethics and moral responsibility for achieving goal.
Programme Specific Outcomes (PSO)
PSO1: Food and Beverage Production: Develop culinary skills, technical and theoretical knowledge of culinary field for employability in the hospitality and its allied sectors.
PSO2: Food and Beverage Service: Develop hands-on skills in serving and handling guests needs, knowledge of national and international food and beverage trends and menu engineering.
PSO3: Accommodation management: Develop skills and attitude for effective Guest services management.
Programme Outcomes (PO)
PO1: Graduate will have knowledge of Operations in Hospitality Services Industry.PO2: Graduate will be able to perform various tasks, duties and other activities in the operation of the hotels, restaurants, in accordance with the Standard Operating Procedures.
PO3: Graduate will have the ability to analyse the situation or identifies problems, and be able to formulate a suitable solution & implement the same in Food & Beverage Service and accommodation operations.
PO4: Graduate will be able to demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems in hospitality operations.
PO5: Graduate will be able to use professional written and oral communication skills to communicate effectively.
PO6: Graduate will be able to pursue entrepreneurial endeavours.