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Developed By : Mr.Sachin S Suryawanshi.(MCM Student of IMS Institute, Ahmednagar)
 
 
 
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   Revised Syllabus for Bachelor in Hotel Management & Catering Technology (BHMCT) implemented from      year 2005-06.

   BHMCT Part I (Consisting of Semester I, 11, III and IV)
 
 
    Introduction :
 
The basic idea is to revise the curriculum of the Four Years Degree Course in Hotel Management and Catering Technology (BHMCT) with a view to keep abreast with the current changing trends in the hospitality industry.
 
    Objectives and Framework of the curriculum of BHMCT programme :
 
1. The basic objective of the BHMCT programme is to provide to the hospitality industry a steady stream of competent young men and women with the necessary knowledge, skills, values and attitudes to occupy key operational positions.
2.The course structure of the given BHMCT programme is designed keeping in view the basic objective stated above. Consequently certain essential features of such model programme structures would be.
3. To impart to the students latest and relevant knowledge from the field of hotel management theory and practice.
4.To provide opportunities to the students. Within and outside the institutions, for developing necessary operating skills relating to the Hotel Industry.
5.To develop the right kind of values and attitudes to function effectively in the hospitality trade.
 
    The following considerations have been taken into account
 
6.The knowledge inputs and opportunities for skill development have been offered in an evenly distributed and logically sequenced manner.The design is simple and logical.
7. There is a major focus of attention on specialization in the final year.
8. The relative importance of skills development and attitudinal orientation in management education suggests that an Institution offering BHMCT Programme should have some freedom on course development in choosing methods of instruction, and internal assessment within a broad framework of objectives and curriculum structure.
9.It is suggested that a minimum weight age of 29 percent be given to internal continuous and sessional assessment, consisting of tasks like class room exercises, texts, seminars, presentations, quizzers, group tasks, term papers etc, The external semester end University examination should only have a maximum weight age of 80 percent.
10.It is suggested that a ful1 time four-year programme in hotel management may have 8 semesters. Each semester is expected to have a total of 20 instructional weeks.
 
    The Curriculum :
 
1. The curriculum is presented in the accompanying chart along with the Appendices containing a list of courses and their detailed outline.
2.While care and attention should be given to the basic objective the curriculum and its academic rigour, strict straitjacketing of management curriculum has been avoided, incorporating instead the much needed orientation and innovation in the field of Hotel Management education.
3.The curriculum includes a total of 40 courses
course No. 101, 102, 103, 104, 201, 202, 203, 204, 301, 302, 303, 304, 401, 402, 403, 501, 502, 503, 701, and 801 are practical courses.
4.There is a provision for on the job learning in the form Industrial Training for a period of 20 weeks in the sixth semester, which carries mark value of 200. Internal marks for training shall be 30 marks and for viva - voce, training report, log book performance appraisal and presentation before the panel shal1 be 170 marks. Viva-¬voce to be conducted by a panel of two external examiners along with one internal examiner.
5. There is a provision for a Project study and viva-voce in the eighth semester, which carries mark value of 200. Internal marks for project work shal1 be 30 marks and for viva - voce, and presentation before the panel shall be 170 marks. Viva-voce to be conducted by a panel of two external examiners along with one internal examiner.
6. Semester I to V work load has six courses of 600 marks each, 36 hours per week for lectures, practicals and tutorials. The sixth semester has one, Course of 200 marks. The seventh semester has five courses and the eighth semester has four courses of 600 marks each.
 
    Eligibility for admission :
 
1. The candidates should have passed the H.S.C (XIIth Std) Examination or its equivalent in academic streams of Science, Arts, Commerce or vocation with a minimum aggregate of 50 percent( 45 percent for backward class Candidates) shall be eligible for admission to the BHMCT programme or as decided by the Director, Technical Education.
2. Those who have completed the three years Diploma Course in Hotel Management & Catering Technology (National Council, MSBTE) are eligible to be admitted directly to the Seventh Semester.
 
    Number of Lectures :
 
1. There shall be at least 36 hours per week, which includes lectures/ practicals/tutorials/ Seminars/ Assignments for the internal assessment work. The duration of the lecture/practical period shall be of 60 minutes each.
 
    Vacation Training :
 
1. It is recommended that each student shall undergo a vacation training for a period of not less than 30 days during vacation at the end of the second and fourth semester. In the sixth semester the student shall be sent for industrial training for a period of 20 weeks, where they would work 8 weeks in Food Production, 6 weeks in Food and Beverage Service, 3 weeks in Front office, 3 weeks in House-keeping- in Government Classified Hotels of the level of three star and above category. The student shall maintain a logbook on daily basis.

At the end of the industrial training the student shall submit a training report along with the logbook maintained on daily basis during the period of training and the performance appraisal from each department. The training report is to be prepared by the student in two typed copies and to be submitted to the Principal within the stipulated time for assessment.

     The report will be assessed by the internal examiner and only on the basis of a certificate of the examiner concerned that the training has been satisfactorily completed would the student be allowed to appear for the viva-voce of the sixth semester. The training report will be assessed by a panel of examiners comprising of two external examiners (the external would include preferably one from the Hotel Industry of the level of Head of the Department and above) and one internal examiner.
 
    Project Work :
 
1. Each student shall write a project report on the topic based on the elective course under the guidance of an internal Teacher and submit the same to the Principal.
2. The project report is to be prepared by the student in two typed copies and to be submitted to the Principal within the stipulated time for assessment. The report will be assessed by the internal examiner and only on the basis of a certificate of the examiner concerned that the project report has been satisfactorily completed that would the student be allowed to appear for the viva-voce of the eighth semester. The project report will be assessed by a panel of examiners comprising of two external examiners (the external would include preferably one from the Hotel Industry of the level of Head of the Department and above) and one internal examiner.
 
    Elective :
 
1. Under semester VII and VIII, the candidates shall be examined for a specialized course consisting of two unit belonging to anyone of the different areas of Hotel Operations, to be selected by the candidate from amongst the following groups:
GROUP A : Food Production Management
GROUP B : Food & Beverage Service Management
GROUP C : Accommodation Management
Candidates for the specialized course under 701 A, shall offer 801 A only.
Candidates for the specialized course under 701 B, shall offer 801 B only. Candidates for the specialized course under 701 C, shall offer 801 C only.
 
    Attendance :
 
The students are required to have at least 75% attendance in each course. The students who fail to comply with the above requirements shall not be allowed to appear for the examinations. Such students shall have to seek readmission in the same class of the succeeding year
 
    Teaching Faculty :
 
1. The Teaching Faculty must be as prescribed by All India Council for Technical Education, New Delhi. Beside full time faculty members, visiting faculty members should be invited to conduct the appropriate course
2. Qualifications : The qualifications for Principal, Professor, Asst. Professor / Reader and Lecturers would be as laid down by the All India Council for Technical Education, New Delhi, and/or as prescribed by the Faculty of Management, University of Pune.
 
 
 
 
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