3 Years Bachelor's Degree in Hotel Management (BHMCT)
3 Yrs Hotel Management course in Hyderabad
3 years hotel management degree in hyderabad.The Bachelors Degree of Hotel Management course at Regency college Hyderabd combines core subjects and ancillary subjects covering the major functions of hotel management, to enhance professional and managerial skills.
3 Years Bachelors In Hotel Management And Catering Technology
Course Curriculum:
BHMCT- SEMESTER -I
SYLLABUS REF. NO | SUBJECT | CREDITS |
BHMT 101 | Fundamentals of Food Production | 3 |
BHMT 102 | Introduction to Food & Beverage Service | 2 |
BHMT 103 | Accommodation Operation | 2 |
BHMT 104 | Introduction to Front Office | 2 |
BHMT 105 | Elementary French | 2 |
BHMT 106 | Communicative English | 2 |
BHMT 107 | Hygiene, Sanitation & HACCP | 3 |
BHMT 108 | BTK-Inidan & Bakery-Lab | 4 |
BHMT 109 | Food & Beverage Service Lab-1 | 1 |
BHMT 110 | Accommodation Operation Lab-1 | 1 |
BHMT 111 | Front Office Lab-1 | 1 |
BHMT 112 | Basic Computer Applications | 1 |
BHMCT Semester-II
SYLLABUS REF. NO | SUBJECT | CREDITS |
BHMT 201 | Introduction to Continental Cookery | 3 |
BHMT 202 | Fundamentals in Food & Beverage Operation | 2 |
BHMT 203 | Accommodation Operation -II/td> | 2 |
BHMT 204 | Basic Front Office Procedures | 2 |
BHMT 205 | Communicative French | 2 |
BHMT 206 | Hotel Communicative English & Etiquettes | 3 |
BHMT 207 | Environmental Studies | 3 |
BHMT 208 | BTK-Continental Lab-II | 4 |
BHMT 209 | Food & Beverage Service Lab-II | 1 |
BHMT 210 | Accommodation Operation Lab-II | 1 |
BHMT 211 | Front Office Lab-II | 1 |
BHMCT Semester- III
SYLLABUS REF. NO | SUBJECT | CREDITS |
BHMT 301 | Indian Regional Cuisine | 3 |
BHMT 302 | Beverages Service | 2 |
BHMT 303 | Linen & Laundry Operations | 2 |
BHMT 304 | Front Office Operations | 2 |
BHMT 305 | ELECTIVE-1(Discipline Specific Elective) | 2 |
BHMT 306 | F&B Management | 3 |
BHMT 307 | Principles & Practises of Mgt. | 3 |
BHMT 308 | Quantity Training Kitchen | 4 |
BHMT 309 | Beverage Service | 1 |
BHMT 310 | Laundry Operations | 1 |
BHMT 311 | Front Office Operations | 1 |
ELECTIVE – I: Discipline Specific Elective Course:
305/A –Production –Anthropology of food.
305/B–Service —Bar Management
305/C–Accommodation Operations–Trends in Accomm odation Operation
305/D–Front Office —Front Office Administration
BHMCT Semester- IV
SYLLABUS REF. NO | SUBJECT | CREDITS |
BHMT 401 | Industrial Exposure Training | 16 |
BHMCT Semester- V
SYLLABUS REF. NO | SUBJECT | CREDITS |
BHMT 501 | Advanced Food Production | 3 |
BHMT 502 | Advanced Food & Beverage Service | 3 |
BHMT 503 | Interior Design & Flower Arrangements | 2 |
BHMT 504 | Front Office Accounting Management | 2 |
BHMT 505 | ELECTIVE-II(Intra Discipline) | 3 |
BHMT 506 | Hotel A/C & Financial Mgt. | 2 |
BHMT 507 | Introduction to Research in Hospitality & Tourism | 2 |
BHMT 508 | Advanced Food & Beverage Services Lab | 4 |
BHMT 509 | Advanced Food & Beverage Services Lab | 1 |
BHMT 510 | Interior Design & Flower Arrangements Lab | 1 |
BHMT 511 | Front Office Accounting Management | 1 |
ELECTIVE – II: Intra Discipline Elective Course:
505/A — 1. Bread Art
505/B — 2. Cruise line Operations & Gallery Familiarization
505/C — 3. Visual Foods
BHMCT Semester- VI
SYLLABUS REF. NO | SUBJECT | CREDITS |
BHMT 601 | Larder & kitchen Management | 3 |
BHMT 602 | Food & Beverage Service Management | 3 |
BHMT 603 | Accommodation Operations Management | 2 |
BHMT 604 | Front Office Management | 2 |
BHMT 605 | ELECTIVE-III(Open Elective) | 3 |
BHMT 606 | Hotel Facility Planning | 3 |
BHMT 607 | Larder Kitchen Lab | 4 |
BHMT 608 | Banqueting & Cold Buffet Lab | 1 |
BHMT 609 | Project Report | 2 |
ELECTIVE – III: Open Elective Course:
605/A — 1. Labour & Food Laws
605/B — 2. Hotel Engineering
605/C — 3. Customer Relationship & Retail Management
605/D — 4. Entrepreneurship in Food Industry
“Food & Beverage Service “
From the very definitions of “Guest” and “Service,” we immerse our students in the intricate world of Food & Beverage Service operations. Our approach is not just about guest interactions and satisfaction; it encompasses the entire spectrum, including the technical aspects of planning, budgeting, goal setting, and fostering effective teamwork.
First Year: Building the Foundation:
In their first year, our students embark on a journey that lays the solid groundwork for their future careers. Here, they delve into understanding the different types of equipment used in the industry and how to leverage them effectively. We emphasize maintenance practices and provide a solid foundation in the basics of fine dining service.
Second Year: Expanding Horizons:
As they progress into their second year, our students broaden their knowledge and expertise. They are introduced to the world of both alcoholic and non-alcoholic beverages, learning not only how to prepare them but also the art of impeccable service. Additionally, our curriculum includes organizing theme-based events, embracing both national and international ethnicities.
At Regency College, we take pride in nurturing the next generation of professionals who not only understand the intricacies of Food & Beverage Service but also possess the skills, knowledge, and passion to excel in this dynamic industry. Our holistic approach ensures that our graduates are well-prepared to meet the challenges and exceed the expectations of the ever-evolving hospitality sector.
“At Regency College, Mastering the Art of Culinary Craftsmanship”
BTK – Basic Training Kitchen (1st Year)
In their first year at Regency College, our aspiring chefs step into the world of Gastronomy through our Basic Training Kitchen (BTK). Here, they begin their culinary journey by immersing themselves in the fundamentals. From mastering kitchen etiquette to becoming familiar with a wide array of kitchen equipment, ingredients, and cooking methods, our students gain the essential knowledge and skills required to excel in the culinary arts. They learn the art of meticulous planning, crafting basic Continental and Indian menus, and upholding the highest standards of hygiene and sanitation. BTK is where the foundation for their culinary prowess is laid.
QTK – Quantity Training Kitchen
In the Quantity Training Kitchen (QTK), we take our students on a delectable journey through the diverse and rich tapestry of Indian regional cuisines. Here, the focus is on quantity cooking and producing quality dishes suitable for banquet and buffet operations. Beyond honing their culinary skills, we instill the value of teamwork as an integral part of the student mindset. QTK equips our students to cater to large gatherings with precision and finesse.
ATK – Advanced Training Kitchen
Our third-year students take their culinary expertise to the next level in the Advanced Training Kitchen (ATK). With a 20-month Industrial Exposure Training program under their belts, these students approach their culinary craft with a decision-making attitude. ATK is where they evolve into creative thinkers and producers. Here, they have the unique opportunity to refine their culinary skills under the expert guidance of our faculty. They are exposed to specialty cuisines from around the world, enhancing their ability to innovate and excel in the global culinary landscape.
Baking Excellence
At Regency College, we’re passionate about the art and science of baking. Our bakery is designed to immerse students in the world of creating delectable pastries, bread, cakes, and confections.
“Crafting Culinary Artistry: Regency College’s Garde Manager Program”
Unlocking the Art of Garde Manager
At Regency College, we understand that the culinary world extends far beyond the hot stoves and bustling kitchens. Our Garde Manager program is designed to immerse students in the art of cold kitchen culinary expertise. If you have a passion for precision, presentation, and the creative side of culinary arts, this program is your gateway to mastering the world of garde manger.
The Creative Edge
Creativity is at the heart of Garde Manger, and we encourage our students to explore their artistic side. From edible centerpieces to intricate canapés, our program nurtures culinary creativity while instilling a strong foundation in traditional techniques.
At Regency College, our commitment to culinary excellence is reflected in our state-of-the-art training kitchens and the comprehensive curriculum we offer. We nurture aspiring chefs to become industry-ready professionals with the expertise, creativity, and teamwork skills needed to thrive in the dynamic world of culinary arts. Join us on a culinary journey that will unleash your potential and transform your passion into a successful career.