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Bachelor of Hotel Mgt. & Catering Technology (BHM&CT) (Lateral Entry)


BHMCT (Lateral Entry) is a three years degree which the aspirants can pursue after qualifying Pass with 50% aggregate marks in Diploma (Hotel Management) [(3 yrs. after 10th ) or (2 yrs./ 1 yr. after 10+2)] or equivalent and further 5% relaxation is given to SC/ST.. The degree programme is a combination of theory and practical subjects in relation to the hospitality industry, therefore, the students will study subjects like Bakery, kitchen, food and beverage service, housekeeping, Fundamentals of Accounting etc. along with foreign languages. 
The course-curriculum for the Programme is designed with a vision to make graduates adopt an interdisciplinary approach so that they can Join the hospitality as skilled professionals.

Industry Immersion

A Bachelor of Hotel Management and Catering Technology is an undergraduate degree program designed for students who want to opt for a career in the hospitality sector. Individuals can opt for this course after successfully completing their 10+2 level of education.

eligibility criteria

Pass with 50% aggregate marks in Diploma (Hotel Management) [(3 yrs. after 10th ) or (2 yrs./ 1 yr. after 10+2)] or equivalent

Admission criteria

Merit in CT-SET, subject to fulfilling eligibility criteria.




Programme Fees


Examination Fees


International Programme Fees


Programme Outcomes

  • Exhibit in depth industry integrated operational & technical knowledge of all core departments of the Hotel 
  • Interpret practical, theoretical, and personal skills required for entry level management positions within a variety of international hospitality industry.
  • Contextualize advance and integrated knowledge of recent developments in hospitality and tourism industry
  • Communicate effectively in a multicultural environment of hospitality & tourism industry.
  • Perform work activities effectively and efficiently to the expected standards of hospitality industry
  • Develop superior knowledge and implement ethical standards and professionalism.
  • Function effectively as an individual, and as a member or leader in diverse teams and in multidisciplinary settings.
  • Creatively solve daily challenges in the workplace with professional competence
  • Understand the impact of the hotel, hospitality, and tourism in societal and environmental contexts, and demonstrate the knowledge of need for sustainable development.

Programme Specific Outcomes

  • Comprehend and express the core technical, analytical and conceptual skills appropriate for hospitality industry.
  • Develop the concepts and application of managerial, financial, computer and technical skills that are needed to be successful within the hospitality industry.
  • Demonstrate ability to apply strategies for managing diverse, multicultural hospitality
  • Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations
  • Comprehend and articulate written and oral communication as appropriate for hospitality environments

Salient Features

  • To acquire the latest relevant knowledge; develop professional skills, innovation and attitude related to the hospitality industry.
  • To impart students’ practical skills in all the core areas of hospitality. industry.
  • To orient and equip students with Hospitality Management skills of the age.
  • To develop hospitality culture and behavior to enhance student competencies.
  • To develop entrepreneurial skills among students.
  • To strengthen the decision -making skills of students.