Bachelor of Hotel Management and Catering Technology (Hons.) (Lateral Entry)

Provides students with hands-on industry experience by exposing them to real-world operations in hotels, restaurants, resorts, airlines and tourism organizations.

Introduces the legal principles, regulations and statutory requirements governing the hospitality industry. CO1: Explain the fundamentals of Indian hospitality law, hotel operations and business formation in the hospitality industry.
CO2: Interpret the provisions of the Indian Contract Act, 1872 and analyze various types of business contracts and their legal implications.
CO3: Identify the licenses, insurance requirements, intellectual property rights, franchising practices and regulatory compliances necessary for hotel operations.
CO4: Examine the legal responsibilities of hospitality establishments towards employees and guests, including rights, duties and liabilities.
CO5: Discuss public health, environmental protection and waste management laws relevant to hospitality operations.
CO6: Apply food legislation, food safety standards, adulteration prevention measures and liquor licensing regulations in food and beverage service establishments.

Develops specialized knowledge and skills through an elective course selected from the departmental basket.

Option 1: International Cuisines (F&B Production)
This course develops knowledge and practical skills in the preparation, presentation and service of major international cuisines. CO1: Explain the organization, layout, equipment, menus and operational functions of a bar.
CO2: Demonstrate knowledge of bar ingredients, service accessories, opening and closing procedures and professional selling techniques.
CO3: Identify the production processes, classifications, brands and service methods of beers and other fermented beverages.
CO4: Describe the types, production methods, brands and service standards of spirits, liqueurs and tobacco products.
CO5: Differentiate between various aperitifs, vermouths and bitters based on their characteristics, types and brands.
CO6: Analyze the production, categories, flavors and country of origin of popular liqueurs used in beverage operations.

Option 2: Art of Baking (F&B Production)
This course introduces students to the principles, techniques, ingredients, equipment and processes involved in baking and confectionery. CO1: Explain the scope of bakery and confectionery, bakery organization, hygiene practices and the use of bakery equipment and tools.
CO2: Identify bread-making ingredients, methods, production steps, baking temperatures and varieties of breads from around the world.
CO3: Demonstrate knowledge of sponge and cake-making ingredients, methods and equipment used in bakery production.
CO4: Describe the preparation, handling, storage and equipment used for cold and frozen desserts such as sorbets and ice creams.
CO5: Apply various cake-making methods including sugar-butter, flour-butter, Genoese, blending and rubbing techniques.
CO6: Analyze the functions of bakery commodities, icing types, moistening agents, fats, oils and factors affecting the quality of biscuits and cookies.

Option 1: International Cuisines Lab (F&B Production)
This practical course provides hands-on training in the preparation and presentation of selected international cuisines. CO1: Prepare authentic Chinese and German dishes using appropriate ingredients, cooking methods and presentation techniques.
CO2: Demonstrate practical skills in the preparation of Chinese, Italian and French cuisine while adhering to standard recipes and kitchen procedures.
CO3: Execute traditional Chinese and British dishes, applying suitable cooking techniques and maintaining product quality.
CO4: Produce a variety of Chinese and Italian regional specialties with emphasis on flavor, texture and presentation.
CO5: Prepare and present Spanish and Mexican dishes, demonstrating knowledge of their culinary traditions and characteristic ingredients.
CO6: Integrate international culinary skills to plan, prepare and present complete multi-cuisine menus following professional food production standards.

Option 2: Art of Baking Lab (F&B Production)
This practical course provides hands-on experience in baking and confectionery operations. Students practice the preparation of breads, cakes, pastries, cookies, desserts and related products using appropriate ingredients, equipment and techniques. CO1: Explain the scope of bakery and confectionery, bakery organization, hygiene practices and the use of bakery equipment and tools.
CO2: Identify bread-making ingredients, methods, production steps, baking temperatures and varieties of breads from around the world.
CO3: Demonstrate knowledge of sponge and cake-making ingredients, methods and equipment used in bakery production.
CO4: Describe the preparation, handling, storage and equipment used for cold and frozen desserts such as sorbets and ice creams.
CO5: Apply various cake-making methods including sugar-butter, flour-butter, Genoese, blending and rubbing techniques.
CO6: Analyze the functions of bakery commodities, icing types, moistening agents, fats, oils and factors affecting the quality of biscuits and cookies.

Option 1: Food & Beverage Management (F&B Service)
This course develops managerial knowledge and skills required for effective food and beverage operations. CO1: Apply menu engineering and menu analysis techniques to evaluate menu performance and enhance profitability.
CO2: Analyze revenue and labor control measures, including costing, staffing guidelines and profit and loss statements for effective operational management.
CO3: Implement food and beverage control procedures related to purchasing, receiving, storing, issuing, production and beverage management.
CO4: Evaluate sales, revenue, cash handling, forecasting and budgetary control systems used in hospitality operations.
CO5: Plan and organize events by applying concepts of MICE, theme development, budgeting, venue selection, supplier management and event marketing.
CO6: Calculate and interpret break-even analysis, contribution, PV ratio, marginal cost and related financial indicators for business decision-making.

Option 2: Bar Management (F&B Service)
This course introduces the principles and practices of managing bar operations in hospitality establishments. CO1: Explain the organization, layout, equipment, menus and operational functions of a bar.
CO2: Demonstrate knowledge of bar ingredients, service accessories, opening and closing procedures and professional selling techniques.
CO3: Identify the production processes, classifications, brands and service methods of beers and other fermented beverages.
CO4: Describe the types, production methods, brands and service standards of spirits, liqueurs and tobacco products.
CO5: Differentiate between various aperitifs, vermouths and bitters based on their characteristics, types and brands.
CO6: Analyze the production, categories, flavors and country of origin of popular liqueurs used in beverage operations.

Option 1: Food & Beverage Management Lab (F&B Service)
This practical course provides hands-on training in managing food and beverage operations. CO1: Prepare a comprehensive restaurant business plan incorporating feasibility studies, menu design, pricing, licensing and marketing strategies.
CO2: Design and manage banquet functions, staffing plans, job descriptions and service operations for hospitality events.
CO3: Develop event management business models through market research, budgeting, vendor networking, branding and technology integration.
CO4: Create customer loyalty programs using digital tools, reward systems, personalized engagement and omnichannel service strategies.
CO5: Plan and organize hospitality events by preparing event dossiers, coordinating vendors, managing resources and executing vertical and horizontal events.
CO6: Demonstrate professional food and beverage service skills through gueridon service, buffet arrangement, high-tea planning and small event catering operations.

Option 2: Bar Management Lab (F&B Service)
This practical course develops operational and managerial skills through hands-on bar activities. CO1: Identify bar equipment, ingredients, supplies and demonstrate the service of liqueurs using appropriate service styles.
CO2: Organize dispense bar mise-en-place, prepare bar garnishes and mixes and perform professional wine service procedures.
CO3: Prepare and serve classical cocktails and demonstrate the service of aperitifs following standard beverage service practices.
CO4: Demonstrate the correct service of spirits and apply professional procedures for the service of cigars and cigarettes.
CO5: Prepare a variety of mocktails and execute formal banquet toast ceremonies and beverage service etiquette.
CO6: Apply beverage service principles to menu planning, wine pairing and efficient bar operations in hospitality establishments.

Option 1: Hotel Engineering & Maintenance (Hospitality)
This course provides an understanding of engineering systems, utilities, equipment and maintenance practices essential for hotel operations. CO1: Explain the role of hotel engineering and maintenance in ensuring efficient and safe hotel operations.
CO2: Identify the major engineering systems and utilities used in hotels, including electrical, water supply, HVAC and fire safety systems.
CO3: Describe the working principles and applications of hotel equipment such as lifts, escalators, kitchen equipment and laundry machinery.
CO4: Apply preventive and corrective maintenance practices to maintain hotel facilities and equipment effectively.
CO5: Analyze common engineering and maintenance issues in hotel operations and suggest appropriate solutions.
CO6: Evaluate maintenance strategies and safety practices to improve operational efficiency, sustainability and guest satisfaction in hotels.

Option 2: Principles of Hospitality Management (Hospitality)
This course introduces the fundamental principles and practices of hospitality management. management, guest service, communication, leadership, quality management and emerging trends. CO1: Comprehensive understanding of the fundamentals management concepts.
CO2: learn the meaning and process of planning.
CO3: Enhance Organizational Understanding.
CO4: Explore the nature and scope of staffing.
CO5: Improve Directing Capabilities.
CO6: Understand Managerial Control.

Explores the relationship between Indian festivals, traditional food, cultural heritage and tourism experiences.

Introduces concepts and techniques for managing stress, developing emotional resilience and maintaining personal well-being.

Develops advanced entrepreneurial skills related to venture planning, business development, innovation, financial awareness and strategic decision-making. Delivered through blended and self-paced learning approaches, supported by experiential learning, mentoring, startup-oriented activities and innovation practices.

Provides opportunities for students to pursue online courses and certifications in specialized or emerging areas of hospitality, tourism and related disciplines. MOOCs courses from recognized platforms such as NPTEL/SWAYAM may be mapped or included after registration opens.

Introduces the principles of disaster preparedness, risk assessment, mitigation, response and recovery. Develops students' ability to manage emergencies and ensure safety, continuity and resilience in hospitality and tourism operations.

This course provides an understanding of human resource management practices in the hospitality industry. It covers human resource planning, recruitment, selection, training and development, performance appraisal, compensation, employee relations, motivation and retention. CO1: Understand the role and scope of human resource development in hospitality and tourism organizations.
CO2: Identify and analyze key HRD functions such as training, employee orientation and career planning in service-based enterprises.
CO3: Evaluate employee performance and understand the role of appraisals and feedback mechanisms in staff development.
CO4: Apply motivational theories and employee engagement strategies to enhance workforce productivity in hospitality and tourism.
CO5: Understand workforce diversity and develop skills to manage multicultural teams in global tourism and hospitality environments.
CO6: Demonstrate the ability to design and implement HRD strategies that align with organizational goals and service excellence standards.

This course introduces the fundamental concepts and processes of research in hospitality and tourism. CO1: Understand the concept of Research Methodology.
CO2: Develop clear and relevant research questions or hypotheses.
CO3: Choose suitable sampling method for collecting data.
CO4: Combine multiple data sources to enhance the validity of research findings.
CO5: Process and analyse the data through graphical presentation.
CO6: Draft detailed research proposals outlining objectives, methods and expected outcome

This course develops advanced culinary knowledge and skills required for professional food production operations. CO1: Develop an understanding of the larder kitchen
CO2: Demonstrate the ability to accurately produce plane and kitchen design.
CO3: Familiarize with the usage of herbs, spices and wine and cooking to able to work in various kitchen.
CO4: Acquire knowledge about Charcuterie Section
CO5: Familiarize with the different types of edible and non-edible garnishes
CO6: Acquire knowledge about different types of salads and their components

This practical course provides hands-on training in advanced food production techniques and professional kitchen operations. CO1: Identify the ingredients, herbs, spices, equipment and kitchen tools required for the preparation of major international cuisines.
CO2: Explain the history, evolution and cultural influences of Chinese, French, Italian and other international cuisines.
CO3: Demonstrate proficiency in preparing authentic Chinese regional dishes using standard recipes and cooking techniques.
CO4: Prepare classical and regional French and Italian dishes by applying authentic culinary methods and presentation standards.
CO5: Produce a variety of breads by following standard bakery principles, fermentation techniques and baking procedures.
CO6: Select and operate different types of bakery ovens and kitchen equipment while adhering to food safety, hygiene and professional kitchen practices.

This elective provides students with an opportunity to develop specialized knowledge and skills in an area of hospitality relevant to their academic interests and career aspirations.

Option 1: Banquet and Restaurant Operations Management (Food Division)
This course develops advanced knowledge and managerial skills required for effective banquet and restaurant operations. CO1: Understand the principles of planning and operating Food & Beverage outlets, including layout design, menu planning, staffing and equipment selection.
CO2: Develop the knowledge and skills required to organize and manage banquet operations, function catering and banquet protocols.
CO3: Plan and execute various banquet functions, buffet services, outdoor catering and special events effectively.
CO4: Apply event management principles to plan, coordinate and evaluate cultural, social, business and corporate events.
CO5: Understand the concepts, components and significance of MICE and conference management in the hospitality and tourism industry.
CO6: Demonstrate effective kitchen stewarding practices, including sanitation, inventory management and maintenance of cleaning equipment.

Option 2: Room Division Operations Management (Room Division)
This course focuses on the management of room division operations, particularly front office and housekeeping functions. CO1: Understand the scope, structure and functions of Room Division Management and its role in enhancing guest satisfaction.
CO2: Apply contemporary trends, sustainability practices and digital technologies to improve room division operations and guest services.
CO3: Analyze and implement revenue management principles, pricing strategies and demand forecasting techniques to maximize hotel profitability.
CO4: Evaluate hotel operational and financial performance using key industry performance indicators and productivity metrics.
CO5: Demonstrate effective guest relationship management through service excellence, personalization, complaint handling and loyalty program management.
CO6: Utilize digital marketing, CRM systems, business intelligence tools and emerging technologies to improve operational efficiency and guest experience.

Option 1: Banquet and Restaurant Operations Management Lab (Food Division)
This practical course provides hands-on experience in managing banquet and restaurant operations. CO1: Demonstrate an understanding of the planning, layout and operational requirements of restaurant and banquet facilities.
CO2: Apply restaurant and banquet planning principles to design layouts and perform banquet booking and event coordination procedures.
CO3: Select appropriate equipment, resources and décor for restaurant and banquet operations while ensuring cost-effectiveness and operational efficiency.
CO4: Plan menus and perform banquet and buffet service operations in accordance with standard hospitality service procedures.
CO5: Organize and execute banquet functions and hospitality events by applying event planning, coordination and guest service skills.
CO6: Manage inventory, stock records, operational checklists and resource documentation for efficient banquet and restaurant operations.

Option 2: Room Division Operations Management Lab (Room Division)
This practical course provides hands-on training in room division operations. CO1: Explain the organizational structure, functions and interrelationship of departments within the room division
CO2: Apply guest service and customer relationship management principles by developing loyalty programs and enhancing guest satisfaction initiatives.
CO3: Evaluate sustainable practices and emerging technologies to improve efficiency and service quality in room division operations.
CO4: Develop operational checklists, guest service packages and performance evaluation tools to ensure effective room division management.
CO5: Design strategies for guest feedback management, environmental sustainability and continuous service improvement in hospitality operations.
CO6: Apply revenue management and pricing strategies to optimize room occupancy, profitability and overall operational performance.

Option 1: CRM in Hospitality (Hospitality)
This course develops an understanding of Customer Relationship Management (CRM) practices in the hospitality industry. CO1: Explain the concepts, types and significance of events in the hospitality and tourism industry.
CO2: Apply the principles of event planning, budgeting and scheduling for hospitality events.
CO3: Apply the principles of event planning, budgeting and scheduling for hospitality events.
CO4: Demonstrate the execution of hospitality events by coordinating operations, guest services and team responsibilities.
CO5: Analyze potential risks and challenges associated with event management and propose appropriate contingency measures.
CO6: Evaluate the success of hospitality events using feedback, performance indicators and post-event reporting to recommend improvements.

Option 2: Event Management (Hospitality)
This course introduces the principles and practices of planning, organizing, executing and evaluating events in the hospitality and tourism industry. CO1: Understand the basics, scope, types and roles in event management.
CO2: Apply planning, budgeting and scheduling techniques for event preparation.
CO3: Analyze event marketing, branding and promotional strategies.
CO4: Manage logistics, venue layout and technical arrangements for events.
CO5: Coordinate live event execution with teams, vendors and stakeholders.
CO6: Evaluate event outcomes and explore careers in event management.

This course develops an entrepreneurial mindset by encouraging creativity, innovation, opportunity identification, problem-solving and business-oriented thinking. Delivered through blended and self-paced learning approaches, supported by experiential learning, mentoring, startup-oriented activities and innovation practices.

Provides opportunities for students to pursue online courses and certifications in specialized or emerging areas of hospitality, tourism and related disciplines. MOOCs courses from recognized platforms such as NPTEL/SWAYAM may be mapped or included after registration opens.

This course focuses on developing professional competencies required for successful transition into the workplace. Evaluation shall be on a Satisfactory/Unsatisfactory basis.

This course develops knowledge and skills in planning, designing, analyzing and evaluating menus for hospitality operations. CO1: Understand the fundamentals of menu planning and its importance in food service.
CO2: Identify different types of menus and principles of menu design.
CO3: Develop balanced menus based on nutritional and customer requirements.
CO4: Apply menu engineering techniques to improve menu performance.
CO5: Calculate menu cost, food cost percentage and selling price.
CO6: Explain contemporary trends in menu planning and menu engineering.

This course provides an understanding of the planning and management of outdoor catering operations. CO1: Explain the fundamentals and operational structure of outdoor catering.
CO2: Apply menu planning and production management principles for catering events.
CO3: Manage logistics, resources and operational requirements of outdoor catering.
CO4: Organize and supervise event service operations effectively.
CO5: Implement food safety, hygiene and quality assurance measures.
CO6: Analyze financial and marketing strategies for catering businesses.

This practical course provides hands-on experience in planning and executing outdoor catering events. CO1: Students will be able to recognize and explain the organizational structure and operational requirements of outdoor catering.
CO2: Students will be able to plan menus and manage quantity food production for different catering events.
CO3: Students will be able to coordinate logistics, equipment, inventory and manpower for outdoor catering operations.
CO4: Students will be able to organize and supervise event service operations while ensuring customer satisfaction.
CO5: Students will be able to implement food safety, hygiene and quality assurance practices in catering operations.
CO6: Students will be able to prepare budgets, analyze costs and develop marketing strategies for catering businesses.

This course introduces the principles and practices of marketing in the hospitality industry. CO1: Identify unique marketing challenges due to the nature of the tourism and hospitality industry structure and its diverse products
CO2: Develop strategies and tactics that may be used to avoid challenges and turn them into opportunities
CO3: Analyze behavior in tourism consumption for segmentation and target marketing
CO4: Develop and manage tourism and hospitality products for diverse consumers
CO5: Acquire knowledge about 7 Ps of marketing and its important
CO6: Develop the different types of selling techniques in market

This elective provides students with an opportunity to develop specialized knowledge and skills in a selected area of hospitality according to their academic interests and career aspirations.

Option 1: Lodging Management (Room Division)
Develops advanced knowledge of lodging operations, accommodation management, revenue optimization, guest services and quality management in contemporary hospitality establishments. CO1: Explain the planning and organization of housekeeping department operations for efficient hotel management.
CO2: Analyze staffing requirements and workforce planning needs for housekeeping operations.
CO3: Prepare renovation plans, snag lists and renovation sheets for maintenance and refurbishment projects.
CO4: Differentiate between capital budgets and operating budgets used in hospitality organizations.
CO5: Recognize the importance of environmental concerns and sustainable practices in housekeeping operations.
CO6: Analyze crisis situations and respond appropriately by following established protocols and safety procedures.

Option 2: Front office Management (Room Division)
Develops advanced competencies in front office management, guest cycle operations, reservations, revenue management, customer relations and technology-driven hotel services. CO1: Explain the functions, organizational structure and interdepartmental coordination of the front office department.
CO2: Manage guest services efficiently from reservation to checkout using standard operating procedures and modern practices.
CO3: Perform front office accounting activities, including guest folio management, billing and night auditing procedures.
CO4: Apply revenue and yield management techniques to optimize room sales and improve profitability.
CO5: Evaluate staffing requirements, training needs, emergency situations and guest safety measures in front office operations.
CO6: Utilize hotel technologies, property management systems and mobile applications to enhance guest experience and operational efficiency.

Option 1: Lodging Management Lab (Room Division)
Provides practical training in lodging operations, room management, guest services, quality control and operational procedures through simulated and industry-oriented activities. CO1: Demonstrate supervisory skills through effective briefing, debriefing and monitoring of Food & Beverage service operations.
CO2: Develop Standard Operating Procedures (SOPs), organizational structures and manpower plans for various Food & Beverage establishments.
CO3: Prepare duty rosters, job descriptions and job specifications for efficient workforce planning and management.
CO4: Perform specialized Food & Beverage service techniques, including Gueridon service, flambé preparations and table-side cooking.
CO5: Design, evaluate and present Food & Beverage business models and operational strategies for different hospitality and catering operations.

Option 2: Front office Management Lab (Room Division)
Provides hands-on training in advanced front office procedures, reservations, check-in and check-out, guest relations, billing and hotel management systems. CO1: Students will be able to recognize and explain the management functions and operational structure of the front office department.
CO2: Students will be able to handle guest services, documentation and financial control procedures in front office operations.
CO3: Students will be able to audit and analyze front office financial transactions using guest folios, vouchers and night audit procedures.
CO4: Students will be able to analyze customer behavior and respond effectively to guest needs, complaints and emergency situations.
CO5: Students will be able to apply forecasting, revenue management and yield management techniques to enhance hotel revenue performance.

Option 1: Advanced Culinary Management (Food Division)
Develops advanced skills in culinary operations, menu planning, kitchen management, food cost control, production planning and leadership in professional kitchens. CO1: Evaluate contemporary culinary trends and their application in hospitality operations.
CO2: Analyse and reinterpret regional Indian cuisines using modern culinary approaches.
CO3: Apply advanced cooking techniques and modern kitchen technologies to enhance food quality and efficiency.
CO4: Design specialized menus catering to diverse nutritional and dietary requirements.
CO5: Implement sustainable and digitally managed culinary practices for operational excellence.
CO6: Develop profitable menus using advanced costing, procurement and menu engineering pri

Option 2: Advanced Bakery & Patisserie Management (Food Division)
Develops advanced knowledge and skills in bakery and patisserie production, product development, costing, presentation, quality control and professional bakery management. CO1: Create artistic sugar craft and decorative confectionery elements for professional bakery presentations.
CO2: Develop gluten-free and allergen-conscious bakery products using alternative ingredients and modern formulation techniques.
CO3: Apply plant-based baking principles to produce high-quality vegan bakery products.
CO4: Design innovative functional bakery products that meet contemporary health and wellness requirements.
CO5: Construct gourmet plated desserts utilizing advanced presentation and sensory evaluation techniques.
CO6: Formulate sustainable bakery business concepts incorporating operational, financial and marketing considerations.

Option 1: Advanced Culinary Management Lab (Food Division)
Provides practical experience in advanced culinary production, menu execution, kitchen supervision, food costing, presentation and professional culinary management practices. CO1: Students will be able to identify bakery ingredients and demonstrate bread-making processes using professional standards.
CO2: Students will be able to analyze and rectify common faults in breads, cakes and pastry products.
CO3: Students will be able to demonstrate advanced pastry and laminated dough production techniques.
CO4: Students will be able to create and decorate cakes using contemporary icing and finishing methods.
CO5: Students will be able to prepare and present professional bakery and dessert products with aesthetic appeal and quality standards.

Option 2: Advanced Bakery & Patisserie Management Lab (Food Division)
Provides hands-on training in advanced baking and patisserie techniques, product development, decoration, presentation, costing and quality management. CO1: Students will be able to identify bakery ingredients and demonstrate bread-making processes using professional standards.
CO2: Students will be able to analyze and rectify common faults in breads, cakes and pastry products.
CO3: Students will be able to demonstrate advanced pastry and laminated dough production techniques.
CO4: Students will be able to create and decorate cakes using contemporary icing and finishing methods.
CO5: Students will be able to prepare and present professional bakery and dessert products with aesthetic appeal and quality standards.

This course focuses on advanced professional and employability skills required for career development in the hospitality industry. Evaluation shall be on a Satisfactory/Unsatisfactory basis.

Provides supervised industry exposure in hospitality operations, enabling students to apply academic knowledge while developing professional, operational, communication and workplace competencies.

Enables students to document, analyze and present their industrial training experience through a structured report demonstrating practical learning and professional competencies.