BHMCT

Shaping culinary and hospitality experts who master the art of exceptional service delivery while maintaining operational efficiency in diverse food service environments.

Overview

This comprehensive four-year programme at People’s Institute of Hotel Management equips students with extensive knowledge across all dimensions of hotel management and catering operations. Crafted for individuals aspiring toward leadership in hospitality, the curriculum emphasizes culinary excellence, accommodation management, and customer satisfaction principles. Students develop competencies spanning kitchen operations, service standards, and business administration. Graduates gain readiness to excel in multifaceted hospitality settings worldwide.

Duration & Eligibility

Duration: Four years including theoretical instruction and industrial training
Level: Undergraduate (UG)
Eligibility: Completion of Higher Secondary Education (10+2) from any academic stream with requisite percentage criteria.

Syllabus/Modules

Year One: Food Production Basics, Food & Beverage Service Fundamentals, Accommodation Operations, Business Communication
Year Two: Advanced Culinary Techniques, Beverage Studies, Nutrition & Food Science, Financial Accounting
Year Three: Hotel Engineering & Maintenance, Sales & Marketing, Human Resource Practices, Cost Control
Year Four: Strategic Hotel Management, Quality Management, Research Methodology, Facility Planning, Entrepreneurship Development

Highlights

  • Comprehensive training in culinary arts and kitchen management
  • Modern kitchen laboratories and service training facilities
  • Semester-wise industrial exposure programs
  • International cuisine preparation workshops
  • Beverage knowledge including sommelier training basics

Admission

Selection conducted through merit-based assessment of Higher Secondary examination results and university admission protocols.

Career

Qualified professionals can assume roles as executive chefs, hotel general managers, food production managers, banquet supervisors, or catering directors across luxury hotels, restaurant chains, and hospitality corporations. Entrepreneurial pathways include establishing restaurants, catering ventures, cloud kitchens, or food consultancy services. Advanced opportunities encompass hospitality education, cruise ship management, international hotel chains, airline catering, and hospitality technology platforms. This credential supports sustained professional advancement throughout one’s hospitality career.