Programme Overview

The BHMCT programme provides a balanced mix of theory and hands-on training across all core hospitality disciplines. Students progress from foundational skills in Year 1 to specialised, industry-led training and a research project in Year 3.

Learning Outcomes

• Culinary & service skills across small and large-scale operations.

• Knowledge of front office systems, housekeeping, and guest management.

• Strategic understanding of revenue optimisation, pricing, and yield management.

• Application of AI-driven sales, digital marketing, and customer analytics in hospitality.

• Planning, budgeting, leadership, and guest-centric service mindset.

• Ability to research, design and present a hospitality project.

Core Curriculum

Food & Beverage Service

• Guest service flow and fine-dining techniques

• Mise en place and beverage service (alcoholic & non-alcoholic)

• Event planning, budgeting, and team management

Food Production

• BTK (Basic Training Kitchen – Year 1): Kitchen etiquette, hygiene, equipment handling, basic Continental & Indian menus.

• QTK (Quantity Training Kitchen – Year 2): Indian regional cuisines, large-scale cooking, buffet/banquet production.

• ATK (Advanced Training Kitchen – Year 3): Speciality cuisines of the world, creativity, plating, decision-making with 20-month industry exposure.

Accommodation Operations

• Housekeeping: interior décor, linen management, flower arrangement.

• Hygiene and safety standards.

• Maintenance of guest rooms and public areas.

Front Office Operations

• Reception, check-in and check-out procedures.

• Reservation systems (manual & electronic).

• Communication skills and guest handling.

• Night audit, cashiering, and report generation.

• Practical exposure to real-world front office environments.

Revenue Management

• Pricing strategies and demand forecasting.

• Yield management and profit optimisation.

• Data-driven decision-making for occupancy and rate control.

• Using technology and analytics in revenue planning.

Sales & Marketing with AI in Hospitality

• Hospitality branding and customer relationship management.

• Digital marketing tools: SEO, social media, influencer marketing.

• Application of Artificial Intelligence:

  • Chatbots and virtual concierge services

  • AI-driven customer profiling & loyalty programs

  • Predictive analytics for marketing campaigns

Supporting Subjects

• English Communication

• Hygiene & Sanitation

• Environmental Studies

• Hotel & Financial Management

• Research for Hospitality & Tourism

• Human Resource Management

• Economics of Tourism

• Hotel Facility Planning

• Hotel Accountancy

• Principles & Practices of Management

• Entrepreneurship in the Food Industry

Final Year Project

In the 3rd Year, students undertake a supervised project that applies theory to practice.

Steps:

1. Topic selection with faculty mentor.

2. Research plan & data collection.

3. Execution, report submission, viva voce.

4. Final presentation/seminar evaluated by faculty.

Career Opportunities

Graduates are prepared for roles such as:

• Chef de Partie / Sous Chef / Executive Chef

• Restaurant Manager / F&B Manager / Bar Manager

• Front Office Manager / Guest Relations Executive

• Housekeeping Supervisor / Rooms Division Manager

• Revenue Manager / Sales & Marketing Manager

• Event & Banquet Manager / Catering Entrepreneur

• Hospitality Tech & AI Solutions Specialist

Assessment & Certification

Students are assessed through practicals, written exams, internships, and final project. Successful candidates are awarded the BHMCT degree and receive placement support from the college.